This plain boiled Basmati Rice recipe is my go-to side dish with Indian meals. You can make perfectly fluffy basmati rice with separate grains with an option to drain or not drain the water.
Day to day, I make plain basmati rice to pair with curries and daals.
For North Indian food, I tend to go for jeera rice (rice with cumin seed) and occasionally this takeaway style pilau rice.
It’s my go-to because plain boiled rice is so quick to make – simply rinse then cook in boiling water.
I use two methods to make the rice interchangeably – either drain and rinse the water or use absorption and both instructions are provided below. Absorption is most commonly used day to day, but if you are making rice in larger quantities, the draining method works better.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Basmati rice – this recipe uses white basmati rice.
Water – cold water
Oil – a dash of oil – to keep the grain seperatley
Salt – optional
Lemon juice – optional. It keeps rice on whiter side.
How to make perfect basmati rice
Absorption method
Wash rice under cold running water or rinse. I wash atleast 4-6 times or until see clear water.
Optionally, soak the rice in cold water for 30 minutes. This step will help the rice grain cook more evenly and faster.
Boil water in a pan, with a ratio of 1:2 rice to water.
Once boiling, optionally add the oil, salt and lemon juice.
Add the rice to the boiling water and cook on medium heat until 80% done.
Close the lid and allow the rice to finish cooking in the steam.
Gently fluff the rice grains using a wooden spoon or fork.
Draining method
For this, you need a ratio of 1:3 rice and water.
Cook the rice as above but once 90% done, carefully drain away all of the water.
Spread the cooked rice in a large wide shallow bowl to prevent the bottom rice grains mushing.
Picture proof – look at how fluffy and separate each grain is here!
Pro Tips
- If you cannot soak for full 30 minutes, soak for as long as you can.
- Ensure you soak the rice in cold water (not chilled or boiling) straight from the tap.
- The ratio of water will change based on the brand of rice you use and how long you soak the rice
- If the boiling water is close to overflowing, reduce the heat to a simmer
- Use a tight fitting lid to cover the pot when steaming.
- The draining method is useful if you are making rice in larger quantities.
Serving Suggestion
Serve basmati rice along with Indian vegetarian curry recipes . It also goes great with dal recipes like Whole masoor dal .
In Gujarati weddings, whole spices such as cloves and ghee are added to the rice and served with Gujarati dal . It also goes with Gujarati kadhi .
Storage
Cooked basmati rice can be stored in the refrigerator or freezer to maintain its freshness and quality for later use.
Refrigerator Storage:
- Allow the cooked basmati rice to cool down to room temperature before storing.
- Transfer the rice to an airtight container or a resealable plastic bag.
- Stored properly in the fridge, cooked basmati rice can last for up to 4 days.
- You can use cooked rice to make South Indian coconut rice .
Freezer Storage:
- Allow the cooked basmati rice to cool completely before freezing.
- Place the rice in airtight containers or freezer-safe bags.
- To thaw frozen basmati rice, transfer it to the refrigerator and allow it to thaw overnight. Alternatively, you can reheat it directly from frozen in the microwave.
This method would also work for brown basmati rice. However, I do suggest soaking the rice for longer (about 1 hour, if time permits) before boiling. Brown rice naturally takes longer to boil, but soaking it before boiling should cut the time it typically takes by about half. I’d start checking for doneness half way through cooking and take it from there.
Other Basmati Rice Recipes
Schezwan Fried Rice
Coconut Milk Pulao Rice
Vegetable Pulao
Rice Kheer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Basmati Rice
Equipment
- 1 pan
Ingredients
- 1 cup basmati rice white
- ½ teaspoon oil any flavourless oil
- ¼ teaspoon salt
- ½ teaspoon lemon juice
- 2 cups water
Instructions
Absorption method.
- Wash rice under cold running water or rinse. I wash atleast 4-6 times or until see clear water.
- Optionally, soak the rice in cold water for 30 minutes.
- Boil 2 cups of water in a pan.
- Once boiling, optionally add the oil, salt and lemon juice.
- Add the rice to the boiling water and cook on medium heat until 80% done.
- Close the lid and allow the rice to finish cooking in the steam.
- Gently fluff the rice grains using a wooden spoon or fork.
Draining method
- For this, you need a ratio of 1:3 rice and water.
- Cook the rice as above but once 90% done, carefully drain away all of the water.
- Spread the cooked rice in a large wide shallow bowl to prevent the bottom rice grains mushing.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Basmati Rice
Equipment
- 1 pan
Ingredients
- 1 cup basmati rice white
- ½ teaspoon oil any flavourless oil
- ¼ teaspoon salt
- ½ teaspoon lemon juice
- 2 cups water
Instructions
Absorption method.
- Wash rice under cold running water or rinse. I wash atleast 4-6 times or until see clear water.
- Optionally, soak the rice in cold water for 30 minutes.
- Boil 2 cups of water in a pan.
- Once boiling, optionally add the oil, salt and lemon juice.
- Add the rice to the boiling water and cook on medium heat until 80% done.
- Close the lid and allow the rice to finish cooking in the steam.
- Gently fluff the rice grains using a wooden spoon or fork.
Draining method
- For this, you need a ratio of 1:3 rice and water.
- Cook the rice as above but once 90% done, carefully drain away all of the water.
- Spread the cooked rice in a large wide shallow bowl to prevent the bottom rice grains mushing.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Indian Fried Rice is an easy and straightforward recipe using leftover rice taking just 5 minutes. This particular recipe is made to a Gujarati style rice known as Vagharelo Bhaat, with rice, a simple vaghar and green chillies.
- Vagharelo Bhaat Ingredients
- How to make Indian Fried Rice
- Serving Suggestion
- Storage
- Other Fried Rice Recipes
Indian style fried rice is known as Vagharelo bhaat in Gujarati or Fodni bhaat in Maharashtra. It is a great way to use leftover basmati rice or Jeera Rice and is so quick to make.
Indian fried rice is a naturally vegan dish and is gluten-free.
It has indian flavors unlike more commonly known fried rice recipes such as Thai fried rice.
We love fried rice recipes such as Schezwan rice from Indo chinese cuisine which uses soy sauce.
Vagharelo Bhaat is our go-to recipe for leftover rice because it takes only a couple of minutes and needs few basic ingredients. It is mild in taste and is not spicy. My Mum tends to use mustard seeds, curry leaves and green chillies with just red chilli and turmeric powder.
When in the mood or have little more time on hands, she addes onion and garlic too.
Vagharelo Bhaat Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Leftover rice – frozen thawed rice works well too
Oil – olive oil or peanut oil some people like to use ghee
Black mustard seeds or cumin seeds.
Hing (optional)
Onion and garlic – finely chopped onion and minced garlic
Green chilli
Curry leaves – fresh, frozen or dried
Spices: Turmeric powder and Red chilli powder
Fresh cilantro
Optional – add chopped mixed vegetables (such as carrot, green peas) to make it a meal.
How to make Indian Fried Rice
First add turmeric powder, red chilli powder, little oil, and pinch of salt in leftover cold rice, mix gently using a fork or spoon and leave it aside.
Heat large pan or large wok on medium-high heat.
Add oil, then add mustard seeds and hing. Once seeds splutter add the curry leaves and sliced onions and garlic
Add chopped green chili.
Cook this mixture for 30-45 seconds. Optionally adding mixed veggies also go in at this point and require longer cooking.
Tip in rice and quickly mix well.
Stir fry the rice on medium heat for 3-4 minutes or until piping hot. Turn off the heat.
Sprinkle finely chopped cilantro.
Serve immediately.
Serving Suggestion
Vagharelo Bhaat can be eaten alone as a light lunch or as a side for Gujarati Kadhi .
I like to add yogurt or cucumber raita which adds a smooth, creamy element to the dry or textured spicy rice.
Storage
Once the rice has cooled to room temperature, it can be stored in an airtight container and placed in the fridge. Note that you have likely used leftover rice already so do not keep this fried rice in the fridge for too many days.
Reheat on the stove top or in the microwave.
Do not freeze if you used rice that was already defrosted once.
Other Fried Rice Recipes
Thai Pineapple Fried Rice
Burnt Garlic Fried Rice
Tawa Pulao Rice
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Indian Fried Rice (Vagharelo Bhaat)
Equipment
- 1 Large Pan or wok
Ingredients
- 2 cups Leftover rice frozen thawed rice works well too
- 3 tablsespoon Oil olive oil or peanut oil some people like to use ghee
- 1 teaspoon Black mustard seeds or cumin seeds.
- ¼ teaspoon Hing optional
- ¼ cup Onion finely chopped onion
- 2 cloves Garlic minced or chopped
- 2 small Green chilli chopped or slit
- 1 sprig Curry leaves – fresh, frozen or dried
- 1 teaspoon Turmeric powder
- 2 teaspoon Red chilli powder
- 2 tablespoon Fresh cilantro
Instructions
- First add turmeric powder, red chilli powder, little oil, and pinch of salt in leftover cold rice, mix gently using a fork or spoon and leave it aside.
- Heat large pan or large wok on medium-high heat.
- Add oil, then add mustard seeds and hing. Once seeds splutter add the curry leaves and sliced onions and garlic
- Add chopped green chili.
- Cook this mixture for 30-45 seconds. Optionally adding mixed veggies also go in at this point and require longer cooking.
- Tip in rice and quickly mix well.
- Stir fry the rice on medium heat for 3-4 minutes or until piping hot. Turn off the heat.
- Sprinkle finely chopped cilantro.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
