John Myers
Ingredients for 6 servings:
- 300 g basmati rice
- 20 g butter or ghee
- Salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour
without potatoes
Cook rice in plenty of well-salted water until almost tender. This takes about 8 minutes. Drain into a sieve, scraping the pan clean. Reduce the heat to low. Add 2-3 tablespoons of water to the pan and melt the butter or ghee. Then return the rice to the pan and, using a spoon, build a pyramid-shaped layer. Make sure the bottom layer with the butter is not mixed with the rest. Use a wooden spoon to poke holes in the rice pyramid. I always get about 7-10 holes. Cover the pan with a kitchen towel and then put the lid on. Make sure the pan is properly closed. Let it simmer for about 40 minutes on relatively low heat. If you listen to the pan, you should hear a faint hissing sound. Important: Do not lift the lid during this time. After 40 minutes, remove the lid and rinse the outside of the pan with cold water; this helps the rice slide off the bottom more easily. Place a plate on top, turn the whole thing over, and hope that all the rice falls out nicely. A beautiful golden-brown rice crust should have formed, which now sits on top of the loose, fragrant rice. The crust tastes absolutely delicious! The larger the pot, even with a smaller amount of rice, the more crust you’ll get. I like to add plenty of salt to the water at the beginning; the rice then tastes more flavorful and interesting.
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