I cook rice everyday so what is big deal that I was the feeling when I cook Basmati rice. I learned the hard way that it is not. You need to be very careful cooking them otherwise; it will be risotto not rice. The Beauty of rice dishes stand out when each grains stands up and shows its presence. I cook parboiled red rice everyday and it is really forgiving, I can put it in the rice cooker and wait for almost 7 whistles about 30 minutes and then switch it off. Rice will be ready when you are ready to open the cooker after it is cooled for 20 minutes.
For Nidhi’s birthday I planned to cook vegetable mixed rice, with Basmati. So for that I needed to get an idea how the rice in my hand behave, and hence decide to try out the cooking technique, the weekend before her birthday. While going through all the recipes in the Internet, I came to idea that basmati rice needs to soak for about 45 minutes before cooking. Then it needs to be strained and fried in ghee/clarified butter for about 3 minutes and cooked in boiling water ( Ratio of water should be 1:2, but I find 1: 2 ¼) and finally reduce the flame and cook for another 5 minutes with lid closed. Rice will be ready after those 10 minutes.
Finally I got the rice what I looking with each grain separate and also cooked fully, I found that in restaurants rice is only partially (75%) done not as 100% as I want. I tried this recipe twice and every time I got the perfect result. So I can assure that this is a fool proof recipe. So go ahead make a spicy curry and enjoy.
One year ago: Quail egg and mushroom cooked in spicy coconut sauce
Two year ago: Rasmalai/ Cottage cheese cooked in milk syrup
Print recipe from here
What you need
Basmati rice: 1 cup
Water: 2 ¼ cup
Cumin/ Jeera : ½ tablespoon + 1 teaspoon
Mint/Pudhina: 15 no leaves
Ghee/ Clarified butter: 2 tablespoon
Onion: ¾ cup (chopped finely)
Salt: ½ teaspoon
Canola oil: 4 tablespoon
How I made
Soak rice for about 45 minutes in water. Wash and drain it in colander and set aside.
In medium sauce pot bring water to boil and set aside.
In a small pan heat oil and fry the onion until it become golden brown and remove using a slotted spoon and set aside.
In another pot heat ghee/clarified butter and add cumin seeds when it starts spluttering add chopped mint leaves and then drained rice and fry for about 3 minutes .
Then add boiling water and cook for about 5 minutes without covering the pot. After 5 minutes cover the pot with lid and cook for another 5 minutes in low flame and switch off the flame when it done.
Add fried onion to cooked rice and using a fork gently puff the rice.
Serve with any spicy curry. 
Preparation time: 60 minutes
Yield: 3 serving
Verdict: Yummy
Will you make it again: Yes I will
I am linking this rice to Hearth and Soul blog hop #100 hosted here.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Alea Milham says
I never would have thought to combine cumin and mint. You are brilliant!
Elisabeth says
Gorgeous, and delicious rice dish, Swathi! Love the preparation, and the great recipe!
Sorry to respond back to you, so late!
Barbara Bakes says
Your picture of your perfect rice is perfect too!
Shabbu says
Nice and yummy preparation...happy to follow u...do visit mine when you are free...Shabbu's Tasty Kitchen
Judy@SavoringToday says
If my rice turned out that good, I'd prepare it more often. I like the flavors you used with it too -- sounds great.
G.Pavani says
simply superab and delicious rice..
PrathibhaSreejith says
Awesome prep Swathi, I'm sure its really flavorful. Awesome clicks as well..
Claudia says
I've never heard of this technique for making all the grains separate. I just rinse Bismati well and cook normally, as in Hawaii the idea is to have a more sticky rice, probably due to the Asian influence and eating with chopsticks. Your recipe does sound good though.
Anu says
Nice yummy recipe..my version is a different one..this time i will also try ur method:)
Sensible Vegetarian says
Lovely one Swathi, never tried adding onions to jeera rice. Next time going to try your verion.
Reeni says
I like that technique Swathi! It couldn't be more perfect. I'll keep it mind for next time I cook basmati. I bet it makes it doubly delicious!
Vineetha says
Cooking basmati to the right pakam is quite tricky alle..this has come out so well..
Spice up the Curry says
i am sure mint gives unique flavors
Priya says
Simple,super flavourful and yummy one pot meal.
Uma says
You said it correctly. Onion gives a caramalized flavor which adds extra taste to this rice.
Srimathi says
A simple rice that is healthy.
Tina says
Beautiful clicks and rice dear.
Hamaree Rasoi says
Not many believe that cooking rice needs expert hands. Each grain should be separate and unbroken. Your pic speaks a lot...
Deepa
Hamaree Rasoi
Swathi Iyer says
Yes I thought earlier anybody can cook rice. Now I learn it is not like that.
Hema says
Very flavorful rice and nice clicks..
radha says
Delicious. Restaurant quality for sure.
Shri says
One of my favourites; I usually make it without the onions but either way it is delicious.
Swathi Iyer says
Shri, I too like it with or without onions. but onions give nice caramelized flavor.
Kaveri Venkatesh says
A very flavorful and aromatic rice...I too like my rice to be 100% cooked rather than 75% as served in restaurants.
SYF & HWS - Fennel Seeds
kitchen queen says
Wow what a lovely tasty and refreshing and lip smacking combo.
Hari Chandana says
Woww.. lovely and aromatic rice.. Amazing clicks too !!
Indian Cuisine
Gayathri NG says
Flavorful and delicious pulao, looks perfect...
Reshmi Mahesh says
Perfectly cooked rice...Delicious preparation..
Rumana Rawat says
Wow!!! it is looking so beautiful:)