PLAIN BASMATI RICE| HOW TO COOK PERFECT & FLUFFY BASMATI CHAWAL- BHAT

Plain Basmati Rice
Basmati (Hindi: बासमती, Bengali: বাসমতী, Tamil: பாஸ்மதி Kannada: ಭಾಸ್ಮತಿ,Oriya: ବାସୁମତୀ, Urdu: باسمتی, Telugu: బాస్మతి) is a variety of long grain rice grown in India, Bangladesh and Pakistan, notable for its fragrance and delicate, nuanced flavour.

The grains of basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance. In addition to normal (white) Basmati rice, brown basmati is available, although uncommon.

Basmati rice sells at a higher price than other varieties, and basmati is often adulterated with inferior types and sold with the basmati name and price.
Plain basmati Rice has a wonderful fragrance and a taste all its own. Fluffy and aromatic, this rice is usually served with North-Indian vegetable  & non veg curries, lentil soups, daals, raitas, and pappadums,
You can cook many delicious indian recipes with basmati rice
You can cook this rice in a pressure cooker, rice cooker, or as in this recipe, in the old-fashioned way - in a pan on the stove.

Servings: 4
Cooking Time: 15 minutes (+ 25-30 minutes soaking time)

Ingredients2 cups basmati rice
2 cups water
1 tsp ghee
Salt, a pinch (optional)

Method: (Stove top method )

1.Wash the rice 2-3 time until water runs clear. Place it in a bowl and add 2  cups cold water. Let soak for 25-30 minutes. Drain in a sieve, and save the soaking water.

2.In a heavy-bottomed pan, add the water used for soaking and basmati rice along with some salt & ghee. Bring it to a boil. Stir gently, and cover and cook on low heat for about 15 minutes or until all the water is absorbed and the grain is cooked.

3.Turn off the heat and let stand, covered, for 10 minutes.

4.Fluff the plain basmati rice gently with a fork, and serve with a vegetable curry of your choice.

Tips for cooking  basmati rice

1. Care should be taken not to stir the rice vigoriously while it is cooking as that may break the grains.
2. Sauteing the rice in ghee or oil before you cook or steam the rice is another way to keep the grains from becoming soggy. Saute until the grains become translucent.
3. In some cookbooks it is recommended that , to make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water.
4.  It is also recommended to experiment, using the different brand of basmati rice to find the proportions which work best for you.
5.  When cooking rice the water ratio is about 1 ¾ parts water for one part of rice. If you have soaked the rice beforehand, use a little less water.
6.  In most recipes, trapped steam helps cook the rice, so keep the pan covered tightly. When you steam rice, use the lowest heat, without lifting the lid or stirring.
7. Adding 1 tsp of ghee / oil while cooking basmati rice prevents the grains from sticking & result in  khulla (mokla /where each grain is  separate) basmati rice