How to Cook Perfect Basmati Rice Every Time

Perfect basmati rice has long, separate grains that are tender all the way through but never mushy. It sounds simple, but most of us have served a sticky pot of rice at least once. Here's everything we've learned from cooking hundreds of pots of it.

#Step 1: Choose the right rice

Look for aged, extra-long-grain basmati. Aged rice has less moisture, so the grains stay firm and separate. New-crop rice is cheaper but tends to break and turn sticky.

#Step 2: Wash and soak

Rinse the rice in a bowl of cold water 3–4 times, gently rubbing the grains, until the water runs mostly clear. This removes surface starch — the main cause of sticky rice.

Then soak for 30 minutes. Soaked grains absorb water evenly, cook faster and stretch longer instead of breaking.

#Step 3: Pick your method

Method 1 — The boil-and-drain method (best for biryani)

Bring a large pot of water to a rolling boil and salt it generously. Add the soaked rice and boil uncovered for 6–8 minutes until the grains are tender with a slight bite. Drain in a colander. For biryani, stop at 70% done — around 5 minutes.

Method 2 — The absorption method (best for plain rice)

Use 1 cup soaked rice to 1 1/2 cups water. Bring to a boil with salt and a teaspoon of oil, then cook uncovered until the water level drops below the rice and small holes appear on the surface. Cover tightly and cook on the lowest heat for 10 minutes. Don't lift the lid.

Method 3 — The rice cooker

Use the same 1 : 1.5 ratio for soaked rice. Once it switches to "warm," leave it for 10 minutes before opening.

#Step 4: Rest and fluff

Always let rice rest for 5–10 minutes after cooking. Then fluff gently with a fork from the sides — never stir with a spoon, which breaks the grains.

#Common mistakes

Now put your rice skills to work with our chicken biryani or a comforting bowl of masoor daal.