Basmati rice, or chawal, with a touch of colour. This is one of our common rice dishes. Simple to prepare and cook, it serves as a basis for many of the meals we prepare. If we do not prepare rice this way, we would probably do a simple pulao, depending on what we are serving this with.
The secret to cooking rice like this is to wash and soak the rice well before cooking. The last step of adding colour is a simple one, but highly effective in turning plain rice into something special.
There are just a few things to consider about cooking rice. The first is to use good quality basmati rice. This is usually available from supermarkets, but better quality is available from Indian grocers. The second is to wash and soak the rice before cooking. This makes a noticeable difference to the completed dish. You may feel that washing rice removes valuable nutrients. Nutritionists partly agree, but you are just removing pure starch. Next, you must cook the rice gently. A rolling boil with frequent heavy stirring will break the rice down. You will just produce stodge.
Wash and soak your good quality basmati rice, do as little as possible to cook it and you will be rewarded with fluffy rice that still has texture.
the recipe
about
equipment
- large bowl
- deep pot with lid
- small bowl
ingredients
- 400 g basmati rice
- 750 ml water
- 1 tsp salt
- ¼ tsp ground turmeric
- 40 ml water
instructions
- Place the rice in a large bowl and rinse it in cold water, using your hand to stir it thoroughly. Discard the water and repeat this step twice more to remove any excess starch. Note that after the third rinse that the water will not be clear but will be noticeably less cloudy than after the first rinse.400 g basmati rice
- Drain the rice, then cover with luke-warm water. Soak for 30 minutes.
- Drain the rice and put it into the pot. Add the water and salt. Bring to a boil over medium-high heat, uncovered.750 ml water, 1 tsp salt
- When the water starts boiling, reduce the heat to very low. Cover and cook for 15 minutes. Do not open the pot during cooking or the steam and heat will escape.
- Mix the turmeric and water in a cup, then add a handful of the rice from the pot. Mix well and add back into the pot. Gently fluff the rice with a fork and cover the pot with a tea towel. Replace the lid and allow to rest for a further ten minutes before serving.¼ tsp ground turmeric, 40 ml water
to serve
- Gently fluff the rice with a fork to distribute the colour and serve directly from the pot
notes
private notes
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About as easy an Indian recipe as I have seen. I’ll never do plain rice again.