Great basmati is all about patience and a gentle touch. Follow these four steps and you will get long, separate, fragrant grains every time.

1. Rinse

Place the rice in a bowl of cool water and swirl gently with your fingers. Drain and repeat three or four times, until the water runs almost clear. This removes surface starch that makes rice sticky.

2. Soak

Cover with fresh water and soak for 20–30 minutes. Soaking helps the grains cook evenly and lengthen without breaking.

3. Cook

Drain the rice. Bring water to a boil (roughly 1½ to 1¾ cups for every cup of soaked rice), add a pinch of salt and a few drops of ghee, then the rice. Cover and cook on the lowest heat until the water is absorbed, about 12–15 minutes. Always check the cooking guidance printed on the pack.

4. Rest and fluff

Turn off the heat and leave the pot covered for five minutes. Then fluff gently with a fork — never a spoon — to keep every grain whole.

Quick tips

  • Use a heavy-bottomed pan so the rice does not catch.
  • Resist stirring while the rice cooks.
  • A bay leaf or two green cardamoms in the water add a lovely aroma.