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Wash rice three or four times, until the water runs clear.
Drain and keep aside.
Perfect Indian Rice
Learn to cook perfect Indian rice in the step-by-step recipe below with expert on Indian cooking, Monica Haldar.
The chef, presenter and food writer founded the acclaimed Indian pop-up restaurant and cookery school The Spice Club, as well as the online cookery school Shikshak.
She is the host of Fine Dining Lovers' Secrets of Indian Cooking series, and an authority on authentic Indian food (with a little help from her mother).
11 January, 2021
ingredients
Basmati rice
2 cups (380g)
Vegetable oil
1 tbsp
Cumin seeds
2 tsp
Green cardamom
6 pods (crushed)
Bay
4 (optional)
Cloves
4 (optional)
Still water
4 cups (880ml)
Salt
1-2 tsp (according to taste)
Learn how to cook Monica Haldar's perfect Indian rice in six easy recipe steps, perfect for serving with a spinach lamb curry.
See Monica's Indian Pantry 101: a list of ingredients you'll need to master Indian cooking.
You can also watch Monica making the perfect Indian rice in the video tutorial below:
Step 01
Step 02
Heat oil in a pan. Once hot, add the cumin, crushed cardamom, bay leaves and cloves.
As they begin to sizzle, add the water and bring to boil.
Step 03
Now carefully add the rice to the water and allow it to come to the boil once again.
At this point, reduce to a medium heat (rolling simmer) and place the lid on so the pan is half covered.
Let the rice simmer for five minutes.
Step 04
At this point, check on the rice. You should see bubble pockets and there should still be some water at the bottom of your pan.
Place the lid back on, so the pan is half covered and cook for a further five minutes.
Step 05
Now check the rice again – the water should have completely evaporated.
Turn off the heat and place the lid on fully and allow to steam for five minutes. If you are using an electric/ceramic hob, take it off the cooker too.
Step 06
After five minutes, remove the lid and fork the rice to loosen the grains.
Serve immediately.
