I’ve tried making chawal a few times but for some reason I always mess up. I mean when making biryani, the masala tastes great but at the end, the whole thing is so wet and soggy. What am I doing wrong? What is the rice to water ratio when cooking plain rice? And when is biryani masala cooked enough so it won’t make the rice wet and broken?
Sarah
Too much water. What type of rice are you using? Basmati?
hmm… the traditional way of measuring the ratio of water to rice is dippin ure index finger into teh pot and makin sure teh water comes upto the first line of the finger… which cant be a great way of measuring things cuz everones fingers are differnt in size 
i take teh easy way out… boil water utnil its bubbling … add rice.. when its 3/4 done .. drain and put back in pot and put on dum.. i do this for plain rice and also for biryani. … no more soggyness and worryin bout the water ratio… u usually know when the rice is nearly done by doing this… take a grain of rice when boiling and break it with ure thumb.. if it breaks very easily into 3-4 pcs uve over done it… if it breaks into 2 only with slight pressure its nearly done.. drain it and put the rice back into the pot for dum.
hope i made sense 
Yes I use basmati.
khawateen, that's so complicated! My rice for some reason always becomes overcooked. I think I may be soaking it for too long beforehad as well as that tends to make it get very soft very quickly. How long should I soak it? And oh yeah, is there an easier way to see when the rice is 3/4 done? Like maybe time or something? Like for two cups of rice, how much water, and how much time when making rice for biryani and when making just plain boiled rice? Thanks for your help, I'll try breaking a grain of rice and see how that works out too. And of course, practice makes perfect too.
Sarah
Soak the basmati rice for 15-30 minutes, which depends on how much you are cooking. Using khwateen method, when the water is nearly all absorbed, then its 3/4 done. For two cups of plain rice, four cups of water. But for basmati rice, pre-soaked, two will do. I think. Hope it made sense/help. Waisay I use the same traditonal method mention by khwateen when cooking rice.
With smallish quantities, you need approx twice the volume of water - 2 cups rice and 4 cups water for instance. As the quantities increase you need proportionately less water which is where the finger joint theory comes in handy. Don't stir and reduce to low heat after it comes to a boil, cook 20 mins total and leave covered another 5-10 mins.
For biriyani you bring a large qty of salted water to the boil (usually 4 times with respect to the rice, i.e. 4 cups water for every cup of rice) and boil for about 10 mins and drain, then layer over the biriyani masala, cover with a wet cloth and close and complete cooking over a low flame, 5-10 mins. You can use this method without biriyani too - just put a pat of butter on the top of the drained rice in the pan and complete cooking. No stirring of course. If it's easier you can complete the cooking in a microwave - use a dish with a lid.
p.s. I never soak the rice- never manage to do it!
I have the EXACT SAME PROBLEM!! MY chawal always taste so wrong...to the point that Kasim got me a rice cooker....I was using that for a whille....but I just came home and my mom taught me a few things
1) Soak the rice -15 mins at least
2) Bring the water to a boil seperately (without the rice in it)
3) Once you have added the rice then allow it to cook off until there are small bubbles in the rice...and when u move lightly with a spoon the rice seems moist but no water is visible..
4) While rice is cooking on stove top...turn oven on to 350, when rice is at above stage just cover it and throw it in the oven..and reduce the temp to 200... 30 misn later RICE!!!!!
Thats for boiling rice..... ANd believeeeeeeeeeeeeeeeeee me it works...I hope it helps...I have now made successful boiled rice.....4 times....YEAHHHH!!!! Oh the water to rice ratio is 1 cup rice 1 1/2 cup water.....
figuring out when is rice 3/4 tender is an art. It can only be mastered over extensive period of time making rice. I have come to the following conclusion for hooma shooma like you...
For rice to be fully cooked you would normally add twice (or x2) water For it to be cooked 3/4 of normal, you would add (3/4)x2 or 1.5 water
So, for every cup of rice, add 1-1/2 cup water. Let it boil til all water evaporates. Then add the boiled rice over biryani curry and put it on 'dum' (tightly wrapped with aluminum foil first and then put the lid on) for 20 minutes.
and no need to pre-soak rice if you are boiling it.
Comprende?
thats exactally what I do :k: and my rice are perfect. I sometimes dont even measure and put water, estimating with eyes.
funguy, do you have any shrimps recipes, like grilled or shrimp rice ??
Yes, I came up with a shrimp rice pulao recipe on my own,. I have tried it and it's pretty good. It's simple.
Pre-soak rice for 20 minutes.
Add 2 tablespoon oil for every cup of rice
Add salt, garam masala and some red mirchi and cook for one minute on medium heat
Add pre-fried onion
Add rice and bring it a boil until all water evaporates
spread out pre-washed and peeled shrimps generously making a layer on top of rice
titghlty cover and dum on very very low heat for 20 minutes
once its cooked, open up the lid and mix it well before serving.
thanks so shrimp does not need to cooked a lot.
No. bc they get hard if over cooked. This way it'sonly steam cooked. the most healthy and nutritious way to cook shrimp.
buy yourself a rice cooker. reading idiot's guide for cooking
funguy the shrimp recipe would have come in handy a week ago when I made biryani. I made the shrimp curry like biryani masala and didn't cook it that long. But I messed up on the chawal part (again, too soggy) and had to bake it and that turned the shrimp hard!
Okay, now can someone give me a recipe for matar palao with step by step instructions i.e. how much rice and cooking time and so on? How much for two people and how much for 6 people? Thanks.
Hey SaadiaB, I made fried shrimp for my husband and me last night. They turned out pretty good. I guess you might be able to grill this too? I marinaded the shrimp in vinegar, soy sauce, salt, and black pepper. Then after a few hours, I made a batter of eggs, baking powder, corn flour, all purpose flour, salt, black pepper and dipped the shrimp in that and fried 'em. This works great for fried chicken too.
Re: Why does the rice always turn out so soggy?
Matar Palao, you mean rice with matar. Well its just like cooking any rice .. here is how I do it. First of all soak the rice in water for about half an hour, the good thing about soaking is that, it takes away any dirt that may be in the rice and secondly, the cooking time will be a bit lesser.
If you are cooking for two people, then one coffee mug of rice is enough, it depends on how much the two ppl eat but on big size mug is really enough and sometimes even some leftover is left.
you may need.
1 big coffee mug rice
1 1/2 coffee mug water
1 medium size onion.
4 - 5 tbsp oil
1 small size cup of frozen mater (peas)
2 tbsp garam masala
1 spoon salt or according to taste
Peel and cut the onions in thin long pieces. Place a non stick pot on the gas stove or electric stove, wait till its hot and pour the oil in, let the oil heat up a bit and add the onions and let it get equally brown from all sides, stir from time to time, so that it doesnt burn.
Then add some water to the onion, be careful that the oil doesnt sprinkle on you, put a lid on as soon as u put water in to the pot, then add the rest of water, salt, garam masala and the frozen mater... here u may taste the salt, it should a bit salty, as the rice absorbs the salt in the water. Then in the end add the soaked rice. Let it cook on medium heat.
When the water is about to be almost evaporated, reduce to low heat, put the lid back, cover the lid with a cloth and let it sit for 10 min. its done. For 6 people, tripple the amount.
Re: Why does the rice always turn out so soggy?
ok without having read any of the above replies - let me give my probably-not-needed-advice. If you have... lets say a glass of rice (serves about 3 to 4 people) then you put in 1 glass and a half of water.Its always the amount of rice per cup/glass etc plus half more . So if it was 4 cups of rice then it would be 6 cups of water.
Re: Why does the rice always turn out so soggy?
MQ- don't feel embarrassed. We all knw you learnt it from me. copycat. give credit where it's due.
Re: Why does the rice always turn out so soggy?
Dream on buddy. I knew how to cook rice before you learned to soak them.Now run along and start making the ata for the rotian!
Re: Why does the rice always turn out so soggy?
You dont make 'ata', you make 'dough' for rotiaan. Ata is usually prduced in mills. :p