Chawal Rice

From Yasmin Irani

2017 Mar/Apr

You can cook the rice the way you like, or follow Yasmin’s method, which produces perfect, fluffy individual grains.


  • 2 c. Basmati rice
  • 1 T. oil
  • 2 t. cumin seeds
  • 4 c. hot tap water


Rinse rice 4 or 5 times until the water runs clear, then drain well. Bruise the cumin seeds using a mortar and pestle. Heat the oil in a large pot and stir in the cumin seeds to coat. Add the rice and stir it to coat, too. Pour in the hot water and let it boil without a lid until no water bubbles up through the depressions in the rice. Turn the heat down to the lowest setting, put the lid on and let the pot sit for about 10 minutes, by which time any remaining liquid will be absorbed.