🍚 Restaurant-Style Basmati Rice (with Tahdig)

Ingredients

– 3 cups basmati rice
– Water (for soaking and boiling)
– 2 tbsp salt (for boiling only)
– 4 tbsp oil or butter
– 2 tbsp brewed saffron (optional, for garnish)
– Potato slices or flatbread (optional, for tahdig/crust)

Instructions

1. Rinse & Soak
– Rinse rice until water runs clear.
– Soak in plain water (no salt) for 30–60 minutes.

2. Boil & Drain
– Boil water in a large pot.
– Add salt and a splash of oil.
– Add soaked rice and boil for 7–8 minutes (soft outside, firm inside).
– Drain in a colander.

3. Steam (Dum Cooking)
– Add oil to the pot. Optional: layer potato slices or flatbread for tahdig.

– Add drained rice, shaping it into a mound.
– Make holes with a spoon handle to release steam.
– Drizzle oil or butter on top.
– Cover with a towel-wrapped lid or steam trap.
– Steam: 5 min on high, then 20–30 min on low.

4. Serve
– Mix a small portion of rice with saffron.
– Plate the plain rice and top with saffron rice for garnish.