Boil Rice

1. Rinse the rice: Place the rice in a sieve or bowl and rinse it under cold water to remove excess starch.
2. Measure the water: Use a 2:1 ratio of water to rice. For example, for 1 cup of rice, add 2 cups of water.
3. Boil the water: Bring the water to a boil in a pot over high heat.
4. Add the rice: Once the water is boiling, stir in the rice, then reduce the heat to low, and cover the pot with a lid.
5. Cook and fluff: Let the rice simmer for about 18-20 minutes until the water is absorbed and the rice is tender. Remove from heat, let it sit for 5 minutes, then fluff with a fork before serving.

Biryani Rice

1. Rinse and Soak the Rice:
Rinse 1 cup of long-grain basmati rice under cold water 2–3 times to remove excess starch. Soak it in water for 30 minutes, then drain.
2. Boil Water with Whole Spices:
In a large pot, boil 6–8 cups of water with salt (1–1.5 tsp), and optional whole spices like:
• 1 bay leaf
• 3–4 green cardamoms
• 4–5 cloves
• 1 small cinnamon stick
• 1 tsp cumin seeds
3. Parboil the Rice: Add the soaked rice to the boiling water. Cook uncovered until the grains are about 70–80% cooked—they should break with a slight resistance when pressed.
4. Drain the Rice:
Immediately drain the rice using a colander to stop further cooking. Let the steam escape for a minute or two.
5. Layer and Dum Cook (if making biryani):
Use this parboiled rice to layer over your biryani base (meat/vegetables). Cover the pot tightly and cook on low heat (“dum”) for 20–25 minutes for the flavors to meld and the rice to fully cook.

Vegetable Pulao

1. Rinse and soak rice: Rinse 1 cup of basmati rice and soak it in water for 20–30 minutes, then drain.
2. Sauté whole spices: Heat 2 tbsp oil or ghee in a pot. Add whole spices like 1 bay leaf, 4–5 peppercorns, 2–3 cloves, 1 cinnamon stick, and 1 tsp cumin seeds. Sauté until fragrant.
3. Cook vegetables: Add 1 chopped onion and sauté until golden. Then add 1–1.5 cups mixed vegetables (like peas, carrots, beans, and potatoes). Cook for 2–3 minutes.
4. Add rice and water: Add the drained rice and sauté for 1–2 minutes with the veggies. Pour in 2 cups of water, add salt to taste, and mix gently.
5. Cook and rest: Cover and cook on low heat for 15–18 minutes until rice is tender and water is absorbed. Let it rest for 5 minutes, then fluff with a fork.

Serve hot with raita or pickle!

Zarda Rice

1. Soak and Boil the Rice:
Rinse 1 cup sella rice thoroughly and soak for 1 hour. Then boil in 6–8 cups of water with a pinch of food color and whole spices (cardamom, cloves). Boil until rice is 80–90% cooked, then drain.
2. Prepare the Sugar Syrup:
In a pan, add ¾ to 1 cup sugar and ¼ cup water. Heat until the sugar dissolves and forms a light syrup. Add saffron strands (or more food color) and rose/kewra water if using.
3. Sauté Dry Fruits:
In a separate heavy-bottomed pot or the one you’ll use for final cooking, heat 2–3 tbsp ghee. Fry dry fruits until golden and set some aside for garnish.
4. Combine Rice and Syrup:
Add the drained rice to the ghee and dry fruits. Pour the sugar syrup over the rice and gently mix. Ensure even coating but don’t break the grains.
5. Steam (Dum) the Zarda:
Cover tightly and cook on very low heat for 15–20 minutes. You can place a griddle (tava) underneath to prevent direct heat. Let it rest for 5 minutes, then fluff and serve, garnished with the reserved nuts.