Cooking basmati rice is something that almost anyone can do. It's a relaxing and rewarding way to end a day and it doesn't have to be complicated. Steamed rice is a versatile staple dish of many different regional cuisines. It is the backbone of an Indian meal and fairly easy to make. You should not face any problem if you follow some basic steps.
Use the right amount of water. use the ratio 1:2 i.e one cup rice : 2 cups water.
If you're serving more people than that you should increase the amount of rice and water accordingly.
Use a thick bottomed pan.
Add in some ghee. Put ghee, olive oil or any other oil of your choice into the pan. Add more if you are making a large amount of rice.
Add the rice. Turn the burner on medium and heat the oil slightly, and then add your rice to the pan. Stir it to make sure all the rice is well coated with oil. At this point, the rice will have a translucent look to it.
Cook or fry the rice in the oil just a bit longer if you want drier, crispier rice.
Keep stirring the rice while it heats. After a minute or so it will turn from translucent to a hard white colour.
Add the water and bring it to a boil. Add your water and give it a slight stir to make sure all the rice is in the water. Then stir occasionally until the water comes to a boil.
Lower the heat to extra low when the rice comes to a boil. The flame should go as low as you can go on a gas burner and then put a lid on the rice. You can put it on a thick bottom tawa to avoid burning of rice and ensure slow and even cooking.
Let it simmer, without removing the lid, for 15-20 minutes. Any longer than this and you're risking burning the bottom of the rice. Make sure you don't remove the lid! This point is very important because this is the "steaming" step.
Remove the rice from the heat. Turn the burner off completely after simmering. Set the pan aside with the lid on. It can sit like this until you are ready to use it, but let it continue to steam for at least 30 minutes.
Enjoy your steamed rice with dal tadka/butter chicken/fish/ sambhar/chole/kadhi or any other recipe of your choice.