Start with good rice
Aged basmati cooks longer and more separate than new rice. We grow rice ourselves and work with partner farmers in Punjab's basmati belt, and every batch is aged, cleaned and sorted before packing.
The method
- 1Wash 3–4 times until the water runs almost clear.
- 2Soak for 30 minutes.
- 3Boil in plenty of salted water with a few drops of lemon until 80% cooked (grain breaks with a little bite).
- 4Drain, then steam (dum) on very low heat, lid on, for 10 minutes.
For the absorption method
Use about 1.5 cups of water per cup of soaked rice, bring to a boil, then cover and cook on the lowest heat for 12–15 minutes.
Tips
A teaspoon of desi ghee in the water keeps grains separate and adds aroma.
