Basmati Chaaval Recipes

Steps:

• Pick the rice clean and wash several times. Drain thoroughly and place in a 2 1/2-quart microwave-proof dish. Add 2 1/4 cups of water and mix well.
• Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 8 to 10 minutes, or until most of the water is absorbed and the top of the rice is covered with steamy holes. Stir twice during the cooking time.
• Cover and continue cooking at 100 percent power for 4 minutes, or until the rice is fully cooked and soft. Remove from the oven and set aside, covered, for 5 minutes. Uncover, lightly fluff the rice with a fork and serve.

Steps:

• Wash rice in several changes of water; drain and put in a bowl. Cover generously with water and let soak 30 minutes. Drain thoroughly.
• Preheat oven to 325 degrees. Bring 2 3/4 cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.

Steps:

• Pick the rice over and put in a bowl.
• Wash in several changes of water.
• Drain.
• Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour.
• Drain thoroughly.
• Combine the rice, salt, butter and the water in a pot.
• Bring to a boil.
• Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes.
• Lift the lid, mix gently but quickly with a fork and cover again.
• Cook for 5-10 minutes until tender.