Making Perfect Basmati Rice
With the help of Arvinda and Preena Chauhan
Fluffy, tender, fragrant grains of perfectly cooked basmati can be the scene-stealer in any Indian meal IF cooked correctly. Here's how to achieve the perfect basmati.
Making the perfect platter of basmati rice isn’t as dead simple as it first sounds. “Rice, anyone can make rice- what’s the big deal?!” is what many of you may be saying to yourselves. Well, after one class with Arvinda and Preena Chauhan of Arvinda’s Healthy Gourmet Indian Cooking, you’ll see that as with most good things in life, the devil’s most certainly in the details.
To accompany the myriad of delectable dishes on offer the day they held their Curries, Curries and More Curries cooking class, Arvinda settled upon the Jeera Rice Pullao (jeera being whole cumin seeds- the earthy little kick that sets off this whole dish). If you’ve ever made basmati rice in particular and found it soggy in parts, crunchy in others, pay attention because even at a recent dinner party where a professionally trained chef prepared a spate of terrific Indian dishes, the rice still wasn’t as good as this version- not by a long shot!
Jeera Rice Pullao Recipe- courtesy of Arvinda and Preena Chauhan
Ingredients:
- 1 cup basmati rice
- 2 tsp. vegetable oil OR Ghee (Indian clarified butter for a deeper, nutty flavour)
- 1 ½ cups of water (you may need a little more)
- ½ tsp. whole cumin seeds
- ¼ tsp. tumeric powder (optional- gives the rice a pretty yellow hue)
- ½ tsp. salt (or salt to taste)
- 1 tsp. Arvinda’s Garam Masala*
*Note: If you’re not an advocate of pre-packed spice mixes, you may change your mind when you try these. They’re of superior quality, based on Chauhan family recipes, packaged in metal tins (so that light doesn’t get at your spice mix) and add a layer of depth, warmth and sophistication to just about any Indian-inflected dish you create. Really top quality stuff. Another gem is Arvinda’s Curry Masala made with fresh garlic and ginger – these are best kept refrigerated after opening. Your pantry's secret weapon in creating Southeast Asian fare!
Method of Preparation:
- Rule #1- treat the rice grains Gently. Breaking them by handling them too roughly will release their starches before it’s time and you want fully cooked fluffy, tender rice that looks as great as it tastes.
- Wash the rice in 4-5 changes of water and soak for 10-15 minutes in luke-warm water to release and residue. Wash in a few more changes of water until water is clear- always handling rice carefully so as not to break the grains. Drain and set aside.
- Heat ghee (which is what Arvinda used and it was wonderfully nutty and subtle) or oil in a large sautee pan (NOT a saucepan as you may think). Why? Because the larger surface area of the pan means you get a more even heat distribution to your rice and so you’ll avoid the crunchy top and soggy bottom rice syndrome. Add whole cumin seeds to your heated oil or ghee and fry until slightly browed to release their oils. Add strained rice, turmeric and salt.
- DO NOT use a wooden spoon to incorporate the rice as Arvinda says this just breaks the grains more easily. She opted for a long, rectangular metal spatula to fold the rice when she was ready to coat the grains with the ghee.
- Add water to cover and bring to a boil. Cover and cook on low heat until water is completely absorbed. Add a little more water if necessary if grains are not cooked through (Arvinda squeezed a few in her thumb and forefinger but you can always just taste a few grains with the use of a fork to check if they're completely cooked). Cover and cook further for a few more minutes.
- Garnish with a sprinkling of Arvinda’s Garam Masala and serve hot with your favourite curry dish.
Serves 2-4
