How to cook Basmati rice two ways

How to cook basmati rice fluffy in two ways – pressure cooker method and open pot boiling method.

Cooking basmati rice fluffy for fried rice, pulao and to consume plain with dal or other gravy. You can do this way for all these uses. How to get consistent results everytime? Stick to a quality product, same brand. This give opportunity to fine tune and hook to a ratio. So, try various products and find out which one you like in terms of how white it turns, how flavourful it is. Stick to it and adjust water ratio (pressure cooker method) or the percentage of cooking (open pot boiling method) to fix one.

Cook under ideal conditions like same heat, no wind interference to the flame etc. So that you can note down the factors like time and find out the perfect one that works for you. I have given this as my version, so use this as guidance. If I say 7 mins and it gets done in 6 mins, then fix to it. It could differ depending on the vessel you use, how wide is your flame etc.

I never thought I would try open pot method but always fascinated towards the process and enjoy it. Last week I Instagramed too, how Southernfoodtrail helped me with the trick and how Sharmi inspired me with open pot cooking 🙂

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5 from 2 votes

How to cook basmati rice

How to cook basmati rice fluffy in two ways – pressure cooker method and open pot boiling method.

Course Main Course

Cuisine Indian

Prep Time 5 minutes

Cook Time 20 minutes

Soaking time 30 minutes

Servings 2

1x2x3x

Equipments (Amazon Affiliate links)

• pressure cooker

Cup measurements

Ingredients

Pressure cooker method:

• ½ cup Basmati rice I used India gate Super
• 1 cup Water

Open pot method:

• 1 cup Basmati rice
• Sesame oil few drops
• 6 cups Water

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Instructions

• First wash and soak basmati rice for 30 mins.
• Drain water completely.

How to cook basmati rice in cooker:

• I use 1 cup water for ½ cup. It turns soft and long. That is 1: 2 for rice : water ratio. If you want more stiffer, you can reduce the ratio of water 1 & ½ cups for 1 cup rice. For example, for fried rice I use less water and for eating it along with gravy or south Indian variety rice, I use 2 cups.
• Boil 1& ½ cups water in a pressure cooker. (I used a 5 litre cooker, clip on model but any pressure cooker should work) Keep the rice inside and close the pressure cooker.
• Pressure cook for 4 whistles. Let pressure release naturally.
• Fluff the rice very gently and keep covered until consuming.

Cooking basmati rice in open pot method:

• Bring 6 cups of water with oil, in a wide mouthed pot to rolling boil.
• Add rice only after rolling boil stage comes and let it come to a rolling boil again.
• Stir once. Let it boil briskly for 5 minutes.Check a grain of rice by mashing it in between your fingers.
• If it is hard and doesnt get mashed and breaks, then continue boiling.
• I boiled 2 more minutes and again when checked, it was long and getting mashed. Still not too very soft.
• But this is the right stage to switch off. So we are looking for 80 to 90% cooked rice only.
• Pour over a colander (I keep a large bowl under to collect the starch water) and drain water.
• You should discard the collected starch water and again place the colander over the bowl and keep rice covered for 15 mins.
• The rice should be given minimum 15 mins standing time before serving.
• Then only your rice will be completely cooked.
• After 15 mins, dont forget to fluff the rice gently and transfer to serving bowl.

Video

Notes

• One or two drops of kewra water can be added to enhance the basmati rice flavour. But do not add more than that as it might smell differently.
• You can add little salt to the cooking rice.
• Do not handle rice when hot as it will break the grains.
• Less stirring = long grains without breaking. Once it is completely cooled it wont break so easily.
• Sticky rice means over cooked rice.
• Adding few drops of oil gives non sticky rice as well as prevent overflowing.
• If using for fried rice, recommend to refrigerate (after cooling completely) for 1 hour minimum.

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How to cook basmati rice

1. First wash and soak basmati rice for 30 mins. Drain water completely.
   
   How to cook basmati rice in cooker:
2. I use two cups water. It turns soft and long. (Here ½ cup rice, 1 cup water)
3. If you want more stiffer, you can reduce the ratio of water upto 1 & ½ cups. For example, for fried rice I use less water and for eating it along with gravy or south Indian variety rice, I use 2 cups.
4. Boil 1& ½ cups water in a pressure cooker. (I used a 5 litre cooker, clip on model but any pressure cooker should work)
5. Keep the rice inside and close the pressure cooker.
   
6. Pressure cook for 4 whistles. Let pressure release naturally.
7. Fluff the rice very gently and keep covered until consuming.
   
8. Cooking basmati rice in Open pot boiling method:
9. Bring 6 cups of water in a wide mouthed pot to rolling boil.
10. Add rice only after rolling boil stage comes and let it come to a rolling boil again.
    
11. Add few drops of oil, Stir once. Let it boil briskly for 5 minutes.
    
12. Check a grain of rice by mashing it in between your fingers.
13. If it is hard and doesnt get mashed and breaks, then continue boiling.
14. I boiled 2 more minutes and again when checked, it was long and getting mashed. Still not too very soft.
    
15. But this is the right stage to switch off. So we are looking for 80 to 90% cooked rice only.
16. Pour over a colander (I keep a large bowl under to collect the starch water) and drain water.
17. You should discard the collected starch water and again place the colander over the bowl and keep rice covered for 15 mins.
18. The rice should be given minimum 15 mins standing time before serving. Then only your rice will be completely cooked.
19. After 15 mins, dont forget to fluff the rice gently and transfer to serving bowl.
    

Notes

• One or two drops of kewra water can be added to enhance the basmati rice flavour. But do not add more than that as it might smell differently.
• You can add little salt to the cooking rice.
• Do not handle rice when hot as it will break the grains. Less stirring = long grains without breaking. Once it is completely cooled it wont break so easily.
• Sticky rice means over cooked rice.
• Adding few drops of oil gives non sticky rice as well as prevent overflowing.
• If using for fried rice, recommend to refrigerate (after cooling completely) for 1 hour minimum.

Enjoy you rice with dal fry, kadhi or your favorite gravy.