Cooking basmati rice perfectly is the key to any good fried rice or pulao. Many of my relatives,friends and readers requested / enquired about the brand of basmati rice and method I use to cook basmati rice.I admit yes the brand does matters but the method of cooking is all the more important too so thought to share a separate post for it so that it will be helpful for beginners.
I've always wondered how the rice in restaurants alone is cooked so soft yet grain separated as during my initial days of cooking I always overcook / undercook basmati rice. At home we use pot method for cooking rice daily so pressure cooking rice was always a nightmare....Years back on a casual note when I told this to Raji (Raks) she gave me tips and exact measures for cooking basmati rice in pressure cooker which till now I am following and getting great results.If anyone tells I cook the perfect grain separated basmati rice I owe all the appreciations to her.Thank you so much Raji, you are always my cooking guru!! :)
I am no expert just giving the method and tips that I've experienced. I have given both the methods including pressure cooker and pot method.
Check out Fried Rice and Pulao Recipes that I've posted already.
Labels: How to's, rice recipes