The secret to making failproof basmati rice – no rice cooker required

Rice in India is like tea in Japan. Different regions will have different endemic varietals best eaten with the masala, or spice mix, of that area.

There are hundreds of varieties (though fewer now than previously), and each will require a different cook. Short grain. Tougher husks. More starch. Less starch. The common thread is that, no matter the variety, perfect rice is non-negotiable.

So when I say perfect rice, I mean perfect basmati rice. Basmati is my jam, and part of my Kashmiri heritage. I love basmati and eat it most days. When I teach masala masterclasses, it’s the No. 1 point of interest. More than wanting to know how to cook a great rogan josh or a killer gobi sabji, folks want to know how to nail the rice.

This is my analogue method. No rice cookers. No water measures. No Thermomix or electric pressure cookers. Just a large pot plus a bit of time and planning.

Bloom it

Rinsing and washing rice is – for the most part – a known step when it comes to cooking rice. But the soak takes it a step further.

Soaking rice is the secret to unlocking its aroma and allowing its natural flavours to bloom. Without this crucial step, the fragrance remains trapped inside the hard grain. Think of it as the culinary equivalent of throwing a cold scotch fillet straight onto a hot barbecue – the sudden heat will cause it to seize, locking away the flavour rather than releasing it. Basmati rice requires the same patience.

After rinsing thoroughly in three or four changes of cold water, submerge it in a fresh bowl of water to soak. When I’m on top of my planning, I set it to soak the night before. If I lose track of myself, I’ll give it whatever time I can. Even 30 minutes makes a difference.

Boil it

Setting rice to cook on a rolling boil is the ultimate failsafe method – the perfect companion to a good soak. Set a large pot of water over high heat. Once boiling, drain the soaked rice and tip it into the bubbling water. Leave the pot lid off and stay close to the stove top. Because the rice has already been soaked, the grains have been partially hydrated, which means two things:

1. It cooks incredibly fast: Once the water returns to a boil, pre-soaked rice needs as little as three or four minutes to cook through.
2. The texture stays flawless: Because it spends less time tumbling in boiling water, the rice retains its distinct shape instead of getting mushy. And in the world of rice, better texture means better flavour.

One last thing to keep in mind: if the rice looks translucent, it’s already overcooked. You’re aiming for a little bit of al dente resistance. Take a grain and taste it. That hint of texture is crucial for what comes next, as we head into our third and final step…

Steam it

Once boiled, strain the rice through a large colander. Pop the rice-filled colander back into the empty pot, off the heat, and cover it with the pot lid. We’re now steaming the cooked rice. This second process dries off excess water, separates the rice grains and sets the aroma. It also finishes the cook, taking the rice from al dente to perfect without breaking down the texture.

As kitchen techniques go, it’s akin to resting cooked meat. Rice can be steamed this way and kept warm for up to 30 minutes while you finish preparing the rest of the meal.

How to make jeera chawal (cumin seed rice)

This dish is the ultimate way to dress up fresh rice or transform leftovers. It isn’t so much a rigid recipe as a quick, three-step improvisation.

Step 1: Melt a tablespoon of ghee (or to taste) in a small frying pan over medium heat.

Step 2: Toss in a few generous pinches of cumin seeds, letting them sizzle in the hot ghee until fragrant and toasted.

Step 3: Tip the aromatic ghee and seeds over your steamed rice, then gently fluff and toss the grains together using two forks.

I like to add a few pinches of sea salt flakes to finish for a little extra pop of flavour. I love to eat this on its own when I’m feeling rundown. My second favourite is with rogan josh or a simple mutton or lamb curry.