The Secret Behind That Perfect Indian Restaurant Rice
Every time I order rice at an Indian restaurant, it’s on another level—fluffy, aromatic, and there’s this subtle richness that’s hard to nail at home. I’ve tried rinsing basmati until the water runs clear, soaking it, and using the right water-to-rice ratio. The texture comes out right, but the flavor and that glossy finish? Still missing.
After some digging and a few failed experiments, I started sautéing the rinsed rice in a little ghee before adding water. That’s when things started to click. The ghee coats every grain, giving it that slightly oily, luxurious feel. For flavor, I throw in a couple of whole cloves, a bay leaf, a few black peppercorns, and sometimes a pinch of saffron steeped in warm milk. The aroma is wild, and the taste is closer to what I get at restaurants.
One thing I noticed: some places use a drop of rose water or a sprinkle of fried onions for extra depth. It’s not overpowering, but it adds something unique. The key is not to overdo the spices—just enough to infuse the rice. Still working on perfecting it, but ghee and whole spices are definitely game changers.
#IndianRice #HomeCooking #RiceTips #KitchenExperiments #Food #Cooking
