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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Measure 1 cup of Basmati rice, wash it 2 to 3 times thoroughly with water, and soak it in water for half an hour.
Watch out
Do not skip soaking the rice, otherwise it will not cook evenly and might break while cooking.
Place a pan on heat, add 1 tbsp of ghee or butter and 1 tbsp of oil. Add 1 bay leaf, 1 piece of cinnamon, 4-5 cloves, 1 cardamom, and 1 tsp of cumin seeds, then fry them until fragrant.
local_fire_departmentmedium heatWatch out
Do not burn the whole spices on too high heat, otherwise they will turn bitter and ruin the oil flavor.
Drain water from the soaked rice completely using a strainer, then add the rice into the pan and saute on high flame for 2 minutes until it gets a good coating of ghee.
local_fire_departmenthigh flameWatch out
Stir gently so you do not break the soaked rice grains while coating them with ghee.
Add 2 cups of water, mix a bit, then add 1 tsp of lemon juice and 1 tsp of salt. Mix well, and let boil on high flame for 2-3 minutes until water evaporates and only a little water remains on top.
local_fire_departmenthigh flameWatch out
Do not wait until all water is completely gone before covering, otherwise the rice will burn at the bottom.
Cover with lid and cook on low flame for 5-6 mins or until done, allowing all water to be absorbed.
local_fire_departmentlow flameWatch out
Do not open the lid while simmering, otherwise the steam escapes and the rice will not cook evenly.
Remove the lid, mix a bit, add some fresh coriander, and mix again so that the rice is perfectly cooked and separated.
Watch out
Mix very gently with a spatula so you do not mash the soft cooked rice grains.
Serve hot in a serving bowl. Enjoy with some dal fry or any gravy by the side.
