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Help Me Cook Perfect Basmati Pilafs

The Big Crunch | Oct 23, 2013 08:10 PM

For over a decade, Indian food has been my favorite cuisine, and I've cooked my way through large portions of a number of Indian cookbooks, and yet...I just can't nail a perfect basmati pilaf. Either it's undercooked, or overcooked, or a bit of both. I just can't manage to get the rice to turn out like it is in a good Indian restaurant, where each grain is fluffy and separate with rice that both retains individual texture but is still pillow soft. It's not like my rice is bad, but it's just rice...why is it so hard for me to make a restaurant quality pilaf? :(

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