Half 3: Steaming (dum)
(Optionally available step: Preheat a flat pan, like a tava, over a medium warmth, and as soon as it is heat, place it underneath the pot you may be steaming the rice in. This helps forestall overly dry or burnt rice on the backside. See the pictures beneath if this visible would not fairly make sense)
Flip the warmth down as little as you may get it.
Utilizing the identical pot, warmth some butter, oil or ghee – 1 teaspoon for each 1 cup (200g) of rice. That is optionally available, however extremely really helpful.
Add again the drained basmati rice, and very gently fold the butter/oil/ghee into the rice, so it is evenly dispersed.
Place a tight-fitting lid on. Ideally, line the lid with a clear tea towel – you should utilize foil or cling movie if you do not have a clear tea towel. Here is how this arrange will appear to be:
So that is the pre-heated flat pan on the backside (which once more, is optionally available however extremely really helpful), then your pot of rice, topped off with a good lid lined with both a clear tea towel, foil or cling movie.
Permit the rice to take a seat over this very low warmth for 15-20 minutes. Throughout this time, don’t take away the lid or disturb it.
This step is essential to get that fluffy, pillow-y smooth texture.
As soon as the time is up, you possibly can take away the lid and fluff the rice up utilizing that flat slotted spoon or rice paddle.
Your fluffy, smooth and aromatic basmati rice is prepared.
