Plain Steamed Basmati Rice (Challow)

• •1.5 cup Basmati rice (rinsed thoroughly)
• •2.5 cup Water
• •0.5 tsp Salt (or to taste)
• •1 tsp Ghee or oil (optional) (for extra flavor and to prevent sticking)

Instructions

1. 1

   Rinse the Basmati rice under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch, preventing sticky rice. You can also soak the rice for 15-20 minutes after rinsing for even fluffier grains, then drain well.

2. 2

   In a medium saucepan with a tight-fitting lid, combine the rinsed and drained rice, water, salt, and optional ghee or oil. Stir once to combine.

3. 3

   Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with the lid, and let it simmer without disturbing.

4. 4

   Cook undisturbed for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time, as it will release steam essential for cooking the rice evenly.

5. 5

   Once the cooking time is complete, remove the pot from the heat and let it rest, still covered, for another 5-10 minutes. This allows the steam to redistribute and ensures perfectly tender grains.

6. 6

   Finally, remove the lid and gently fluff the rice with a fork before serving. Serve hot as a side to your favorite curries, stews, or main dishes.

Chef's Tips

• 💡Using a heavy-bottomed pot helps prevent the rice from sticking to the bottom and burning.
• 💡Do NOT lift the lid while the rice is simmering or resting. The trapped steam is crucial for proper cooking.
• 💡For even more aromatic rice, add a bay leaf, a couple of cardamom pods, or a small piece of cinnamon stick to the pot along with the water.