How Do You Make Basmati Rice Like They do in Indian Restaurants? It is Very Simple to Make and the Rice Cooks in Less than 30 Minutes.
I am a basmati rice snob and connoisseur. Everything about basmati rice makes me happy and the perfectly cooked rice is not very hard to do.
One of the best things about Indian restaurants is free rice
I haven’t been to an Indian restaurant in the US that doesn’t serve free rice with your main course meals
Indian Restaurant-Style Rice
What is Basmati rice?
Basmati Rice is a variety of long-grained rice that is traditionally served with Indian food. It has pointy ends and a nuttier flavor than traditional white rice.
It’s a long thin rice used in Indian cuisine that just happens to be so easy to cook. Some of the best Indian rice dishes are made better because of basmati rice.
Ever wonder why they serve free rice? I was given 2 reasons for it:
The first reason is that they are made in bulk, so, it costs them about $1 per day to make the rice. For this reason, they can give it away for free.
The second reason is probably a better reason. Restaurants think that if they give you free rice, you will eat more entrees. Since entrees are where they make the most of their profit, it is a fruitful tactic.
So, the next time you are looking to make easy dinner recipes, try this basmati rice technique. Also, if you have a rice pudding recipe, use this method of cooking rice. Your pudding will turn out nice and soft.
Serve it with my palak makhani recipe.
After seeing these steps you will never have to wonder, “How to make basmati rice?”
How To Make Basmati Rice Without Cooker
Here are step-by-step instructions on how to cook basmati rice Indian style.
1) For this recipe, I am going to use 1 cup of basmati rice. It usually serves 2-3 people
2) First, we need to wash/rinse the rice. In a medium saucepan, add 1 cup of Basmati rice. Place the pan under your kitchen tap and fill it with water. There is no measurement for this because we are rinsing the rice. I like to fill it about halfway through.
3) Using your fingers, gently stir the rice and water. You will notice that the water will get cloudy. That is a good thing. It means that the rice was packaged right after harvesting. Tilt the pan and remove as much of the water as you can. It’s ok to leave some water in it.
4) Repeat steps 2 and 3 again. Personally, I like to rinse it the rice three times, but, two times is sufficient
5) Once rinsed, we now add water that will be used for cooking the rice. The general ratio rule is 1:5. For every cup of rice, add 5 cups of water.
6) Place the pan on high heat. Add the cloves, cardamom, cinnamon and ghee or oil.
7) Stir frequently so that the rice doesn’t stick to the bottom. I like to use a fork to stir because it fluffs the rice.
8) When the rice grains have doubled in size (about 15-20 min), your rice is ready to be taken off the heat.
9) Next comes the removal of excess water. I like to use a nylon strainer because it catches all the rice. If you don’t have it, use a colander or any strainer with holes that are tiny.
10) Transfer to a serving bowl and enjoy with curry or other meals
So, this is how to make basmati rice. It’s a very quick, easy and fluffy way to make it for dinner
If you are using (affiliate link) Saffron, check out how I made my Saffron Rice Recipe using this basmati rice.
Learn more about Basmati Rice on Wikipedia.
How To Make Basmati Rice (Restaurant Style)
Ingredients
- 1 cups basmati rice
- 5 cups water to cook the rice
- 1 stick cinnamon cut into 3 small pieces
- 2 pieces cloves Optional
- 2 pieces cardamom pods opened with seeds still inside (optional)
- 1/2 tsp ghee Optional
- 2 strands of Saffron threads Optional, see notes
- water to rinse the rice
Instructions
- In a medium sauce pan, add 1 cup of Basmati rice
- Place the pan under your kitchen tap and fill it halfway with water
- Using your fingers, gently stir the rice and water.
- Tilt the pan and remove as much of the water as you can. It’s ok to leave some water in it.
- Repeat steps 2 to 4 two more times. The water will be less cloudy at the third time
- Once washed, we now add water that was set aside for cooking
- Place the pan on high heat.
- Add the cloves, cardamom, cinnamon and ghee or oil.
- Stir frequently so that the rice doesn’t stick to the bottom
- When the rice grains have doubled in size (about 15 min), turn off heat
- Using a strainer, strain the rice to remove excess water
- Use a fork to stir the rice in the strainer to make it fluffy
- Transfer to a serving bowl and enjoy
Perfect rice! Thanks for the tips! I go back and forth between basmati and jasmine rice. Brown rice too!
Thank you, Sandra.
Thanks for the step by step instructions, this rice sounds delicious and must be so wonderfully fragrant, I can’t wait to give it a try!
Thank you, Joy. I think you will really like this recipe for rice.
You mention cinnamon sticks twice in the ingredients list. Is it supposed to be like that?
Looking forward to making this rice tonight 🙂
Thank you, Sara. I will have that corrected. It should be only once. 🙂
Those flavors infused in there sound wonderful. Great way to jazz up some rice.
Thank you, Christine
Great instructions. I had no idea you needed to wash the rice first. Thanks.
Thank you, Shann. It helps get rid of some of the aftertaste.
This is an awesome way to spice up rice – I would have never thought to add cloves, cardamom, cinnamon and ghee… Def. trying this soon
Thank you, Lizzy. When we make rice, we always add cloves and ghee. The other 2 spices are reserved for special occasions.
1 to 7? Really??? WOW, that I did not know. Love the spices you’ve used.
Thank you, Michelle. Yes, if you want light and fluffy rice, you have to have that much water.
Love the step by step directions. I did not know about cloudiness & packaging, love learning something new!
Thank you, Debra. I like freshly harvested rice.
I am looking forward to trying this, though I usually make my rice in a pressure cooker as it’s much quicker. I am confused, though. In your directions you give the 1:7 ratio, but in the recipe you say 2:5.
Thank you, Jan-marie. I am so sorry about the mix-up. The ration is 1:7. Not sure how it got changed in the recipe. I went back in and corrected that error. Thank you so much for bringing it to my attention.
Basmati rice is my favorite rice, love your tutorial going to make it now!
Thank you, Michelle. I don’t think I eat anything other than Basmati. 🙂
Very nice!
Thank you, Diana
What a wonderful tutorial this is!
Thank you, Theresa
I always wash my rice several times before washing it too and it makes such a difference in how it cooks!
Thank you, Shannon. You are so right. I can always know when they I taste rice that is not washed.
What a great tutorial. I am feeling a little stupid because I have never even thought to wash my rice before cooking it.
Thank you, Sandi. No, you are not stupid! Many people don’t know that it is good practice to wash rice first. Makes a difference in the taste.
I’ve never made rice in a pot without using a lid and I can’t wait to try your method!
Thank you, Kathy. I don’t like using lids because it makes the rice soggy. However, If I am in a rush, then I will close it so that it gets done in under 10 minutes
I had no idea about the 7:1 ratio! Thanks for the helpful tips 🙂
Thank you, Katherine. It is a ration I came up with after many trials and errors. 🙂
I’ve never seen it made this way! I’m looking forward to trying it!
Thank you, Marye. I like making rice this way because that is the only way I know how to make rice, LOL.
Just the washing alone tips are super helpful. It’s so refreshing to learn the basics!!!
Thank you, Nic. Washing also takes away some of the harvest taste.
Hi Rini, your recipe for making Indian style basmati rice is soooo interesting. I’ve never seen cardamon that bring yellow color before and look fresh, the ones I buy from an Asian market are brown and hard. And now people boil rice in a 1:7 ratio and then drain the liquid to lower their exposure to arsenic. I’ve wondered how did people know to cook rice that way and now I think I know! Thank you 🙂
Thank you, Sharon. I hadn’t heard about Arsenic in rice. The rice I buy comes from Indian stores and they are always bagged from the source. I like using more water in the rice because it makes it fluffier. My rice is normally white unless I add a little extra oil. This days, I have stopped putting the oil.
Basmati is the only rice I eat, white and brown. I just prefer the flavor and now I have to try this recipe. Love it.
Thank you so much, Janette. It is so nice to hear you say that.