Perfect Rice

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1

Okay i’m really upset right now, I ruined a perfectly good biryani cz the rice is just too mushy! In fact last few times i’ve made it rice hasn’t come out as well as I thought it should.

I boil the water (double amount of rice), with salt
add the rice
when its 80% done, i lower hte heat, cover and put it on damm

WHAT am i doing wrong??

2

For biryani i boiled rice with salt, rice almost 80-90% done then drained water then layered the qorma and rice and it comes out perfect.
I think u put rice on dum that makes the rice too soft.

3

Re: Perfect Rice

^ No but this time, i let it wait til it was almost done, drained/washed it and then put it back in the qorma... still mushy. =|

4

Re: Perfect Rice

sara, always remember that for biryani, it's OK if the rice is undercooked that's not a problem if you thought rice wasn't cooked 80-90% coz you can always put it on 'dam' with qorma on slow heat.....

5

I just noticed that you used a different method. Well in this case when you drain out water from rice make sure rice is completely dry and no water remains. Sometimes water is left and it makes the rice mushy.

Pakistan v India - 1st ODI
6

Re: Perfect Rice

sara, to your pot of boiling water, add some salt and a tbs of vinegar, then add soaked rice. make sure rice has been soaking only for 30 mins not longer. Then when the rice is half done, drain. Shake up the colander nicely.

Then layer your rice and qorma and cover tightly with foil and a lid. Some people put a towel instead of the foil and that works well too.

Pakistan v India - 1st ODI
7

Re: Perfect Rice

Sara I dunno if you recall this or not but I posted about my biryani adventure in my journal quite a few times.. it was always mushy becuase I actually boiled the rice completely before mixing the rice n qorma however last time I did exactly what Niksik has posted above and it turned out great!!

8

Re: Perfect Rice

I cook rice and do the 'kani' test, you take a grain and squeeze it between finger tips. The rice grain should break into 3 (that's 2 kani). Some people suggest 2 kani but that doesn't work for me.

Once I've cooked it to this point, i drain the rice, and with a light hand move the rice around so it lets the steam out and stops cooking.

Then layer and continue as normal.

9

Re: Perfect Rice

Boil water. Add equal amount of Minute Rice. Turn off burner and wait 10 minutes. Perfect rice!

or...use a rice cooker, they work great too.

10

Re: Perfect Rice

Sara, i soaked rice for 15 min. thats it. I use Falak rice. Add rice to boiling water for only 10 min. Layer rice with korma etc...then dum it with foil cover..stove on medium heat...or use oven 500 F. for about 35-45. do check at 35 min. if rice not fully cook cover it again...slow heat for 5-10 min. thats.

11

Re: Perfect Rice

Niksik, really you are not supposed to soak rice for more than 30 mins? Sometimes I let it soak for 1-2 hour :smack:
Is it just for biryani rice it shouldnt soak more than 30 mins or regular rice as well?

12

The right water to rice ratio is the key to perfect rice. I use the age old method which I heard back home. Water should be one finger tip higher than rice in the pan you are cooking it. If it seems not cooked in the end when you are giving it a dum you can put some water and continue the dum till it is cooked
Here are some tips from ricegourmet.com - This website is for sale! - rice gourmet Resources and Information.

RICE PREPARATION TIPS.

  • Use about 1/3 cup (60g) of rice per person
  • Wash the rice to in a large bowl filled with cold water. Swirl the rice with your hand, and the water will become cloudy with starch. Slowly pour the water away, holding back the grains with your free hand or with a strainer. Repeat this three or four times until the water is reasonably clear.
  • Before you cook your rice, try letting it soak for 15 to 30 minutes. This process allows the grain to relax and be more digestible.
  • Sauteing the rice in ghee or oil before you cook or steam the rice is another way to keep the grains from becoming soggy. Saute until the grains become translucent.
  • When cooking rice the water ratio is about 1 ¾ parts water for one part of rice. If you have soaked the rice beforehand, use a little less water.
  • In most recipes, trapped steam helps cook the rice, so keep the pan covered tightly. When you steam rice, use the lowest heat, without lifting the lid or stirring.__

RICE PREPARATION METHODS

  1. There are two ways to do this: one is the pasta way - you boil a lot of water, a pinch of salt and a few drops of oil, add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Add some water and steam the rice on low until the rice is fully cooked.
  2. The second way of cooking rice is the absorbed method, in which you put exactly the amount of water required to give the rice a perfect consistency. It is difficult to be accurate because the exact amount of water depends on the variety of rice used, its age and so on. Basmati rice requires about 1 ¾ parts water for one part of rice and jasmine rice requires about 2 parts water for one part of rice.
    Always use a heavy pot with a tight lid – remember for each cup of rice there is about 2 more cups of water, so choose your pot accordingly.
13

Re: Perfect Rice

for 2 cups basmati rice:
on high heat, boil 3.5 cups of water, add a tsp of salt, add the rice after the water starts boiling. after about 4-5 min, turn down the heat to slow and cover the pot completely. chk in about 8-10 min. the rice will be done, and u wont need to drain water either.

14

Re: Perfect Rice

^ That’s what I normally do, except i add double water.

Maybe my pot is not big enough? :bummer:

what does the word "HUMOOM" [ہموم] MEAN?
15

My love affair with biryani has taught me that half hour is the perfect time. No more, no less.

Biryani rice need to be separate and just al dente. Otherwise it’s just a masala rice concoction :snooty:

16

Sara, that is good if you are making plain white rice for eating with salans and daal, not for dum-ming the biryani.

17

Re: Perfect Rice

mushy rice means the rice has been soaking in water for too long.

18

Re: Perfect Rice

^yes, but it could also mean, too much water was put in while cooking, or overcooked. I usually soak my rice for about half hour, and boil them until they are half cooked. Drain the water out completely, and layer it with qorma, and then put it on damm on the lowest heat/flame. I don't even use alumimum foil or towel. perfect rice everytime.

bisat-e-ishq me muje maat ho jaye gi
19

Sara use Shan rice or Zebra. There is no way you can go wrong with Shan.

20

Re: Perfect Rice

u can try "dam" in the oven:D that fixes it sometimes.