Never Boil Your Basmati Rice in Water Again. Try This Old Indian Trick Instead

📖 Get Asha's Indian Kitchen, 100 of my mothers recipes measured in US cups (317 pages): https://ashasharmacooking.com Never Boil Your Basmati Rice in Water Again. Try This Old Indian Trick Instead Coating rinsed, soaked, and well-drained basmati in hot ghee and whole spices for one to two minutes before a single drop of water goes in is the central technique here — a step that seals each grain so it stays separate and carries the flavor of cumin and cardamom rather than tasting only of water. The video walks through choosing aged long-grain basmati, rinsing it in a small amount of water so the grains rub against each other and shed surface starch, soaking for about twenty minutes so the grains grow long rather than fat, and draining thoroughly so the fat can coat them properly. From there, two cups of hot salted water with a few drops of lemon juice go in, the lid stays on with no stirring for twelve to fifteen minutes, and the rice rests off the heat for ten more before being fluffed with a fork. Rinse the rice in a small amount of water with your fingertips three or four times until the water runs nearly clear, because removing surface starch is what prevents grains from gluing together. Let the drained rice sit in the strainer for two to three minutes before it touches the ghee, so the fat coats rather than steams it. #basmatirice #Indiancooking #ricerecipe #homecooking #Indianfood #ricecooking #wholeSpices