Chawal, or plain boiled rice, is a staple food in many households. It pairs perfectly with curries, vegetables, lentils, and meat dishes. Making soft, fluffy rice requires just a few simple steps, proper measurement, and the right technique.
Ingredients
1 cup of basmati rice (or any preferred rice variety)
2 cups of water (for regular rice; adjust according to rice type)
½ teaspoon salt (optional)
1 teaspoon oil or ghee (optional, for aroma and non-stick rice)
Step-by-Step Instructions
Step 1: Wash the Rice
Place the rice in a bowl and rinse it under cold water.
Gently rub the grains with your fingers to remove excess starch.
Repeat 2–3 times until the water runs almost clear. This prevents the rice from becoming sticky.
Step 2: Soak the Rice (Optional but Recommended)
Soak the washed rice in water for 20–30 minutes.
Soaking helps the grains cook evenly and become fluffier.
Step 3: Boil Water
In a medium pot, bring 2 cups of water to a boil.
Add salt and oil or ghee if desired.
Step 4: Add Rice
Drain the soaked rice and add it to the boiling water.
Stir gently once to prevent sticking.
Step 5: Cook the Rice
Reduce the heat to low and cover the pot with a tight-fitting lid.
Let it cook for 12–15 minutes for basmati rice (other rice varieties may take 15–20 minutes).
Avoid opening the lid too often as steam is crucial for cooking.
Step 6: Rest the Rice
Once cooked, turn off the heat and let the rice rest 5–10 minutes with the lid on.
This helps the grains firm up slightly and prevents them from breaking.
Step 7: Fluff the Rice
Use a fork to gently fluff the rice before serving.
This separates the grains and makes them light and airy.
Tips for Perfect Chawal
Water Ratio: Adjust the water according to the rice type; for long-grain basmati, 1:2 rice-to-water ratio works best.
Avoid Overcooking: Excess water can make rice mushy.
Use a Heavy-Bottomed Pot: Helps prevent burning and sticking.
Flavor Variation: Add a bay leaf, cardamom, or cloves while cooking for aromatic rice.