Authentic Malaysian Nasi Lemak Recipe: The Ultimate Comfort Food
Let's cook Malaysia’s National Dish right in your home kitchen. This recipe is a simple guide which delivers fluffy, pandan infused coconut rice paired with a deeply rich, slow cooked spicy sambal, crispy anchovies, groundnuts and fried fish. Perfect for weekend feasts or a special family breakfast, this traditional recipe captures the true spirit of Malaysian street food culture. Learn the time-tested steaming methods and crucial ingredients and steps needed to balance the fiery, sweet, and savoury elements of this beloved classic "Malaysian's Own Nasi Lemak".
My acquaintance with SAMBAL started when I was introduced to NASI LEMAK. A humble accompaniment for the great Malaysian delicacy - Nasi Lemak. Since then I had been trying to practice and perfect this simple dish at home. Every household would have some tricks down their sleeves in making a perfect Sambal. It goes hand in hand not only with nasi lemak but also mutually compliments with rice. It adds a fiery taste to rice dishes. Without sambal, I would say nasi lemak is just bland. Sambal is a hot sauce made with finely ground, round locally available Red Chillies along with Shallots, Garlic and Shrimp Paste. The word 'Sambal' means 'Hot & Spicy Sauce' in Javanese. The sambal usually made for nasi lemak is without the onions and dried anchovies. It's the simple 'Sambal Tumis'. But the two simple ingredients, the onion rings and the fried dried anchovies totally elevates the taste of the dish by giving an awesome texture and flavour. The onions enhance the aroma and sweetness whilst the fried anchovies add crunchiness to this Sambal Ikan Bilisi.
HOW TO MAKE SAMBAL IKAN BILIS
Cuisine : South East Asian Course : Side Dish Preparation Time : 5-10 Minutes Cooking Time : 20 - 30 Minutes Spice Level : High Difficulty : Medium Serves : 4 Author : SM
Authentic Nasi Bunga Telang Recipe (Butterfly Pea Flower Rice)
Looking for a striking, fragrant dish to elevate your dinner table? This authentic Nasi Bunga Telang recipe features aromatic Jasmine rice naturally dyed, an exquisite, vivid sapphire hue using fresh or dried butterfly pea flowers. Infused with coconut milk, lemongrass, kaffir lime leaves, and pandan, this iconic Malaysian blue rice delivers a subtle, exotic flavour profile that pairs flawlessly with spicy curries.
Whether you want to recreate a traditional Nasi Kerabu or add visual magic to your everyday meals, learning how to make blue rice with butterfly pea flower is incredibly simple, entirely natural, and bound to impress your guests.
If Prawns/Shrimps can be converted into an exotic dish, then it could be done with Prawn Sambal. It is a common cooking method followed in Malaysia, Singapore and Indonesia. Cooking Prawns in Sambal - which is nothing but an aromatic spicy Chilli paste with wonderful notes of locally available Aromatic herbs and spices. This recipe is a wonderful Malaysian Style Seafood recipe, a standalone dish in Malaysian households.
Prawns being a delicacy at our household, I try new versions whenever I come across with a new recipe. The first trial with a new recipe was Indonesian Prawn Curry, which I tried after eating at a famous native run seafood restaurant near our place. When I came up with Sambal Udang during another encounter at a local eatery. Though it looked like a normal Prawn Masala, it had some new flavours. I least had a clue what ingredients were used in it.
During our initial years in Malaysia, I was even oblivious about the ingredients like Galangal, Belacan, Bunga Kantan, Daun Kesum, Daun Selasih etc., Gradually I started asking the vendors in fresh market what they were, but with my little knowledge of the language I always end up having a lot of information, unfortunately not understanding them. But I make sure to catch up with one main information, the name of the herb. The funny part is I keep repeating it to remember, or immediately I would jot it down. The next thing I would do is to search for them on the internet.
In due course, I started to try my hand with local cuisine and I am yet trying to perfect it in my best possible way. I specifically love dishes with Lemongrass, Galangal and Kaffir Lime Leaves which gives a refreshing note to the dishes they are added into. This spicy Sambal Udang is one dish we can hardly resist. It pairs well with steamed Jasmine Rice and needless to say that it goes perfectly well with Nasi Lemak.
Cuisine : South East Asian
Course : Side Dish
Spice Level : High
Difficulty : Medium
Serves : 4
Author : SM
Preparation Time : 20 - 30 Minutes
Cooking Time : 20 - 30 Minutes
Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
Dry roast the Shrimp paste (Belacan) until fragrant.
Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic and Shallots into a smooth paste.
Cut Lemon Grass Stalks into small pieces, use just the white part of it.
Can Grind Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sauteing.
Peel, devein and wash the Prawns and keep it aside.
Heat oil in a wok and saute the ground Sambal paste on a high flame for about 10 minutes or until all moisture evaporates.
If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separates from the mix.
Now add Prawns to the Sambal and mix well.
Add Salt, Palm Sugar and mix well.
Cook this in low flame until Prawns are cooked. Can add some water at this stage.
Once the prawns are cooked, add tamarind extract and boil it for another 5 minutes on a low flame.
At this stage, the Sambal turns fragrant, if not saute it for some more time on a low flame.
Finally, add the onions cut into rings and give a quick stir.
Leave this on a low flame for few minutes.
Serve hot Udang Sambal with steamed rice, fried rice or nasi lemak.
NOTES :
I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
Adjust the number of Chillies to suit your spice preference.
Blend the Shallots coarsely.
I usually bruise the Lemon grass stalks and add it to the Sambal mix while Sauteing, because grinding it along with Sambal mix ends with Lemongrass strands all over.
Grind the paste with less water to avoid splattering while sauteing the Sambal in high flame.
Adding the onions cut into rings gives a good texture to the sambal.
Can add few Petai(Stinky Beans) along with Prawns.
Substitute Sugar instead of Palm sugar.
Can add Turmeric Powder to the Sambal Paste instead of Fresh Turmeric Root.
BANANA LEAF
Serving food in Banana Leaf is a tradition unique to India, especially in South India. Eating food on a banana leaf is a custom that dates back to thousands of years. That's when men lived along with Nature. They efficiently embraced the benefits of nature as a 'Way of Life'. Food served in banana leaves have a special aroma and enhanced flavour.
Eating food in Banana Leaf makes the food,
Tasty
Healthy
Eco-friendly
Hygienic
The antioxidants (polyphenols) in banana leaf is reported to help fight cancer and Parkinson's disease. When hot food is placed on the leaves, the wax melts and infuses its flavour into the food, making it taste better.
Eating food in banana leaves has loads of health benefits. When hot food is served in banana leaves, the various nutrients mix with the food, as the waxy coating over the leaves melts and adds a subtle aroma and flavour to the dish.
It purifies the blood.
It stimulates appetite.
It aids in the digestion of food.
It is a good remedy for kidney stones and other bladder related diseases.
It boosts the Immune system.
The chlorophyll in the leaves soothes the mucous lining in the stomach and preventsintestinal ulcer and skin disease.
It can be beneficial for your skin.
Cooking and eating in a banana leaf has been adapted by various cultures and traditions around the globe. Serving food in banana leaf is very common in South India. Cooking certain food wrapped in banana leaves has been a common practice in India. Cooks around the World have adapted numerous ways to cook and present their food in this beautiful giant leaves. Wrapping them around the food, make handy Parcels out of them, or artistically serving them on these leaves or using them as table decors. Banana leaves are quite versatile for the purpose.
Food wrapped as a parcel or cooked in banana leaves seals the moisture and flavour of the food and gets infused with a subtle aroma of Banana leaves.
Marinated Fish or Fish seasoned with spices and herbs are wrapped with these leaves and then Steamed or Grilled. Malaysian famous Ikan Bakar, Cambodian style Amok-fish all follow this style of cooking. This makes the fish fragrant and locks the moisture within. Also, it prevents the fish from sticking to the grill and adds a smoky flavour to the dish. Even vegetables and Prawns can also be cooked in this method.
Throughout the length and breadth of South East Asia, these are numerous
varieties of Kuihs(Sweets) and Savouries cooked in Banana Leaf.
Glutinous rice Kuihs of Malaysia, Singapore and Indonesia, Otak-Otak and
Savoury Custards are few to mention.
Indian Sweets like Ela Ada(elayada) and a savoury dish called Rice Panki are cooked using banana leaves.
Tamales :
Tamales are meat cooked in MaSeCa or Corn Husks which imparts a different flavour of corn husks into the cooked meat. Alternatively, in some parts of Mexico and Central America, Tamales are cooked by wrapping them in banana leaves.
Pasteles:
Pasteles are Puerto Rican dish prepared with Raw Bananas/Taro wrapped in banana leaves.
Bibingka :
Philippine famous Bibingka is a type of rice cake traditionally made from galapong (milled glutinous rice), coconut milk, margarine, and sugar. Traditionally they are baked in a terracotta pot lined with banana leaves.
Most of the Indian restaurants parcel their food wrapped in banana
leaves. Kerala famous Pothi Choru is a takeaway meal with special
Vegetarian or Non-vegetarian dishes all served side by side in Banana
leaf Parcel.
Yet another regional delicacy called Kanya Kumari Kattu Choru is one dish when wrapped and served in a Banana Leaf enhances the very nature of the dish.
Presentation :
Freshly cut Banana Leaves can be used as Plates or table decors. They can be converted into beautiful plates or bowls to serve Rice, Vegetables, Desserts etc.,
A whole Vegetarian or Non-vegetarian meal can be served on a Banana Leaf. It's not only a tradition but also a hygienic and eco-friendly method. Banana Leaf plays a vital part in Virundhu/Sadhya - Banquet an elaborate meal served during festivals, marriages or functions.
Apart from just using them for serving food and wrapping, it can be used as a simple home remedy for various ailments too:
Fresh juice extracted from banana leaf can treat
- Minor skin wounds
- Rashes,
- Skin irritation.
- Dandruff,
- Eczema,
- Sun burn.
Soak banana leaves in cold water and apply it on the sun burnt area.
Banana leaves have medicinal properties which can treat
Most of all, food served in a Banana Leaf has a beauty of its own. A tradition to keep up and a goodness for us to embrace and forward it to next generation. Least to mention the nostalgic aroma of food packed in banana leaf parcels. As said by Thirumoolar -"Yam petra inbam peruga ivvayagam" which means "Let the world rejoice the bliss I've realized".
Please remember, these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.
“Authentic Malaysian Roti Jala Recipe – Easy, Lacy Net Pancakes Perfect for Every Celebration”
Roti Jala – The Lacy Net of Tradition and Taste
There are dishes that you simply eat, and then there are dishes that you experience. Roti Jala - It was Love at first Bite! A golden lace pancake, a doodle of deliciousness, and an absolute staple at any proper Malaysian celebration. And for me? A symbol of fond memories, community, and the unrelenting charm of local food scenes. A dish from a new world (when we started living in Malaysia), which reminded me of our humble Gothambu/Maida Dosa – the kind we whip up on rushed mornings or when the dosa batter runs out. But Roti Jala? It had an intricacy of its own – in design, taste, and unmistakable flair.
Have you tried Roti Jala at a bazaar before? What’s your favourite kuih?
If there’s one dish that captures the fiery heart of Malaysian cuisine, it’s Petai Sambal recipe—also known as Malaysian Stink Bean Sambal. Popular across Malaysia, Singapore, and Indonesia, this bold stir-fry brings together the punchy flavours of petai (stink beans), okra (bendi), and sometimes winged beans (kacang botol), all coated in a rich, spicy sambal. Loved for its pungent aroma and addictive taste, petai sambal is a dish that divides opinions—you either fall hard for it or shy away. Served best with hot, fluffy rice, this Authentic Malaysian sambal recipe is a true taste of South-East Asia.
Petai – Its Origin, Nativity, and Traditional Uses
Petai, also called the “stinky bean”, is native to tropical Southeast Asia, especially the Malay Peninsula and Indonesia. In Malaysia, Petai is tossed into sambal with prawns, okra, or winged beans. In Indonesia, it stars as Pete Balado, while in Southern Thailand, it’s Sataw curry. You’ll also find it in Myanmar, Laos, and the southern Philippines. Almost everywhere, it’s paired with chilli, tamarind, and shrimp paste — bold flavours that complement its pungent bite.
*Fun fact: Malaysians say Petai never really leaves you — its strong odour lingers in your system, often making a surprise comeback the next time you walk into the bathroom!
Love Southeast Asian flavours? Try Sambal Tumis or Prawn Sambal for a spicy Malaysian Food Experience.
When I first landed in Malaysia 18 years ago, the local food scene felt like an adventure I wasn’t ready for. Dining with friends at food courts & restaurants, I would smile, nod, and act like I had eaten well—only to sneak home later, famished. Many of these flavours demanded an acquired taste, and I wasn’t quite there yet.
Curiosity changed everything. I began to learn.
At restaurants, I would quietly note down flavours, then scour the
bustling Sunday markets for ingredients I barely knew how to pronounce.
Vendors patiently repeated the Malay names until I committed them to
memory, and back home, I’d jot them down before researching and
experimenting in my kitchen. Slowly, intimidating ingredients turned into staples.
Petai —the notorious stinky bean—was one of the hurdles. Its bitterness and pungency nearly sent me running, but today, my whole family looks forward to it.
Of course, petai has its own initiation ritual: once you eat it, the flavour doesn’t just stop at the plate—it follows you right into the bathroom. First-timers usually get a shock, wondering, ‘Why on earth does it smell like petai in here?’ Nope, nothing’s wrong—it’s just petai cheekily saying, ‘Hello, I’m still here.’
And yes, petai days always mean extra bathroom cleaning duty—because honestly, no air freshener on earth can outsmart that telltale whiff. But the day you stop flinching and just roll with it, that’s when you earn your badge: congratulations, you’re officially a Petai Person.”
And then came Kacang Botol (Winged Bean) — one of the most underrated stars of Malaysian cuisine. My first real encounter was at a buzzing night food court famed for its Ikan Bakar(grilled fish). They’d bring out the smoky fish — often electric ray, grilled with sambal and wrapped in banana leaf — alongside a fiery little plate of Petai, bendi & kacang botol sambal.
Here’s the fun part: you got to choose what went into the sambal. A few slices of okra (bendi)? Some crisp winged bean (kacang botol)? Or a handful of petai (stink beans)? Typically, you’d get 3–4 kacang botol, a couple of okras, and about 10–12 petai beans tossed in. The portion was tiny, but the bill — outrageous. A daylight robbery in the name of exotic ingredients, even though these vegetables are sold fresh in every local market.
But honestly? It was worth every sen. That sambal, fiery and addictive, with the crunch of kacang botol and the pungent bite of petai, was unforgettable. What began as mild indignation soon turned into a fond addiction.
Now, when I recreate Petai Bendi & Kacang Botol Sambal at home, it’s not just about the recipe — it’s about reliving those first food-court adventures, minus the steep price tag.
This dish is a true Malaysian classic—spicy, bold, and best eaten with steaming hot rice. If you’re new to Petai, here’s your initiation into a plateful of pungent paradise.
Pairs beautifully with plain steamed rice, fried fish, or even fried noodles.
Customisable – add prawns, or simply long beans/eggplant, or go fully vegetarian.
Nutritious, antioxidant-rich, and an unforgettable taste experience.
Ingredients
Vegetables
100 grams Stinky Beans (Petai)
250 grams Okra (Bendi / Lady’s Finger)
100 grams Winged Beans (Kacang Botol)
Sambal Paste
10–15 Dry Red Chillies (soaked in hot water)
5 Bird’s Eye Chillies (fresh)
6 Shallots
3 cloves of Garlic
½ teaspoon Dried Shrimp Paste (Belacan), toasted
1 teaspoon Tamarind Paste
Seasoning
½ teaspoon Fish Sauce
Salt – to taste
¼ teaspoon Palm Sugar (Gula Melaka) or white sugar2 tablespoons of Oil
Method - Step-by-Step Cooking Instructions
Prepare the Vegetables
Petai (Stink Beans):
Rinse well, slice into halves, and don’t forget to remove the tiny sprout inside each bean.
Why? Because that little sprout
can make the beans taste more bitter than they already do — and trust
me, petai has enough personality on its own without extra bitterness.
Okra (Ladies’ Fingers):
Trim off the ends and slice thinly on a slant. Cutting on the diagonal not only makes the pieces look prettier in the sambal, but it also helps them cook more evenly.
Kacang Botol (Winged Beans):
Slice thinly on the slant as well. Those winged edges catch the sambal beautifully, so every bite is coated with spice.
Now comes the star dish. Authentic Malay-style cooking keeps the vegetables fresh, green, and slightly crunchy — never mushy or dull.
Cooking Method:
In the wok with the cooked sambal paste, add the halved petai first and stir-fry for 2–3 minutes. This gives it time to soak up the sambal.
Add the sliced okra and kacang botol. Stir-fry briefly — no more than 3–4 minutes — so the vegetables stay crisp and vibrant green.
Season with salt, fish sauce (optional for umami), and palm sugar to balance the heat.
Recipe Notes & Pro Tips
Petai (Stink Beans): Blanch briefly before cooking if you want to tone down the pungency.
Okra (Bendi): Never cover the wok when cooking — it traps steam and makes it slimy. Always stir-fry uncovered.
Cooking Technique: High heat, generous oil, and quick stir-frying give you glossy sambal and crunchy vegetables. Stop cooking once the sambal coats the veggies and they’re just tender.
Texture: Use a mortar and pestle instead of a blender for an authentic, rustic sambal base.
Customisations: Swap winged beans (kacang botol) with long beans if unavailable. Go vegetarian by skipping belacan (shrimp paste) and fish sauce.
Spice Levels: Adjust the chilli mix to suit your tolerance. The given measure is for a medium-hot sambal.
Extra Sambal Paste: Always make more than you need! Refrigerate for a week, or freeze for longer. It doubles up as a base for sambal fried rice, sambal prawns, sambal ikan bilis, or even fried noodles.
Storage Instructions
Sambal Paste (Base):
Refrigerate in an airtight jar for up to 7 days.
Freeze in small portions (ice cube trays or ziplock bags) for up to 2 months.
Petai Bendi Sambal (Cooked Dish):
Best eaten fresh, while the veggies stay crunchy and green.
Refrigerate leftovers for up to 2 days. Reheat quickly on high heat to revive flavours. Avoid freezing (okra and winged beans lose their texture).
Yes! Blanching reduces pungency but also mutes flavour. Traditionally, Malaysians skip blanching for a bolder taste.
Q. Why does Okra turn slimy in sambal?
Overcooking or covering the wok causes slime. Use high heat, stir quickly, and never cover while cooking.
Q. Can I make this sambal vegetarian?
Absolutely. Skip the belacan (shrimp paste) and fish sauce, and use soy sauce for seasoning.
Q. Is Petai healthy?
Yes! Petai is rich in antioxidants, fibre, and vitamins. Just be prepared for its lingering aroma afterwards.
Q. Can I use frozen petai or okra?
Yes, but fresh is always best. If using frozen, thaw fully and pat dry before cooking to avoid excess moisture.
Related Recipes You May Love
If
you’ve made it this far, chances are you’re curious (or already
converted) to the bold, unforgettable taste of petai and its Malaysian
partners-in-crime. Here are a few recipes from my kitchen that pair
beautifully with today’s sambal:
Nasi Lemak with Ikan Bilis Sambal –
the national dish of Malaysia, rich coconut rice with fiery sambal and
crunchy anchovies, often enjoyed with a handful of petai on the side.
Petai Fried Rice – a homely stir-fry that transforms leftover rice into a flavour-packed meal, with petai lending its unmistakable punch.
Ikan Bakar – char grilled fish slathered in sambal, the dish that first introduced me to kacang botol and petai at a night market.
From Street Food to Staple - My Cooking Adventure
From my first timid encounters at Malaysian food courts to confidently recreating it in my kitchen, this Petai Bendi Sambal
has been a journey of taste, smell, and memory. What once felt
intimidating is now a household favourite — fiery sambal coating crunchy
okra, winged beans, and those unmistakable stink beans.
Whether
you’re a first-timer testing the waters or already a proud “Petai
Person,” this dish is a flavour-packed way to bring authentic Malaysian
food to your table — No overpriced food-court bill attached.
HOW TO COOK WHITE BASMATI RICE
If there is a rice regarded so high, it is none other than our own Indian Basmati Rice, crowned and prided as the best rice variety. I have always thought that it is the only Rice with fragrance, least to mention at this point about the South Indian and Sri Lankan small grained frangrant rice variety called Seeraga Samba/Jeerakasala Rice. My mother used to say that they cultivate a particular field just with this rice(Jeerakasala) and you should see her beaming out with memories and pride talking about its wonderful aroma filling out the area when it was ready for harvest. She would be describing the beauty of the small grains, the fragrance of the rice and finally ends up with the anecdote of Paal Kanji. My mother prepares the best Paal Kanji (Porridge prepared with Rice and Coconut Milk) out of it along with the above anecdote.
Perhaps it is only when we get exposed to food and its trailing history, origin and innumerable varieties around the world that we realize it is not only our own fame to be prided upon., but there are other treasured varieties around the world which can be crowned equally.
BASMATI RICE
But in the long run, we have to finally accept the fact that Basmati Rice is indeed so special, keeping in mind that if not for us,
who else would value our own treasure. A pride which comes along with the specialty of the Rice breed - Long grained, Fragrant and if well cooked remains separate and distinct. Best Basmati Rice is the one which is aged. Older rice has more refined taste and retains a perfect texture.
Cooked Basmati Rice has a nutty aroma, it is the fragrance of the rice which makes it even more valued and expensive. It is the compound named 2-acetyl-1-pyrroline which gives the rice a smell. It is the same compound present in almost all varieties Rice, but noticeably in a lesser amount. and also in Pandan Leaves(Screw Pine Leaves). But the presence of this particular compound in Basmati Rice is so high that it makes the smell so intense. Once cooked, the aroma fills the whole kitchen and lingers there even after a long time.
One of my acquaintance in Malaysia, once said that her father in law owned a restaurant and they used to cook Biriyani flavouring a normal raw rice with Pandan Essence or Pandan Leaves. And also complimenting half the amount of Raw rice along with Fragrant Jasmine Rice and cooking it along with few knotted Screwpine Leaves. It is very common in Malaysia to add knotted Pandan Leaves(Screwpine Leaves) while cooking rice for Nasi Lemak, Nasi Kuning or Chicken Rice to get that nutty aroma synonymous to Basmati Rice/Seeraga Samba Rice/Jasmine Rice.
Basmati Rice is literally considered to be quiet synonymous with Biriyani Rice. For a great Biriyani indeed we need good old Basmati Rice, but it serves well as a simple steamed rice too. Complimented along with Indian style Dhals, Vegetarian or Non-vegetarian Curries, it is totally a treat on its own. I love to add a blob of butter while cooking Basmati Rice. It enhances the nutty aroma of the rice and also yields you a perfectly cooked rice.
Basmati Rice has the lowest Glycemic Index, of all rice varieties. White Basmati Rice and Brown Basmati Rice are available in the market. Brown variety has greater health benefits than White Basmati Rice as it still has the bran. Basmati rice has a Low Glycemic Index (56-58).
What's a deal cooking a Basmati Rice? May be that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought. It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
The tip and trick mainly to be followed is to choose a good quality rice. Next main step is to understand the nature of the rice, long/short grained, starch content, stickiness, whether it is a new/older rice etc., Last but not the least and most important key to getting a perfectly cooked rice is the Rice Water Ratio. And my technique to get perfectly cooked rice is 'Trial and Error Method'. Few trial and errors don't matter in the long run of cooking and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
HOW TO BUY AND STORE WHITE BASMATI RICE
A good quality Older Rice (new rice can turn sticky once cooked).
Buy a long grained Basmati Rice (make sure the pack doesn't contain too many broken pieces.
Make sure the Rice has the fragrance (if not stored properly it tends to lose its fragrance)
Store Basmati Rice in a clean and dry place in an airtight container free from moist.
HOW TO PERFECTLY COOK WHITE BASMATI RICE
HOW TO COOK BASMATI RICE
Three main factors to remember before cooking Basmati Rice is to
Rinse, Soak and Cook
RINSE:
Rinse Basmati Rice at least 3- 4 times moving your fingers through the rice every time you wash them or until the water runs clear.
Drain the water.
SOAK:
Pour enough water to cover the rice.
Soak the rice for 20- 30 minutes.
Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
Once soaked drain the water and cook accordingly.
COOK:
White Basmati Rice needs very less time to cook.
Choose a cooking method suitable and comfortable for you.
Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.
FOR PERFECTLY COOKED WHITE BASMATI RICE
METHODS
HOW TO COOK BASMATI RICE
In a Sauce Pan
(Rice Water Ratio 1:13/4 Cups):
Place the White Basmati Rice in a saucepan big enough to hold the rice and water.
Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1cups rice, I use just over 13/4 cups of water).
Keeping the saucepan uncovered, bring the Basmati Rice to a boil.
Once the water begins to boil, lower the flame.
Cover the pot and cook the rice on a low flame for about 15-20 minutes.
Once the Rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
Fluff up the Basmati Rice with a fork or a chopstick before serving.
*Sometimes Basmati Rice is cooked with more water. Once the rice is cooked the remaining water can be drained by pouring the cooked rice along with water into a colander.
In a Rice Cooker
(Rice Water Ratio 1:11/2 Cups):
Place 1 Cup of Basmati Rice in the rice cooker
Add 11/2 Cups of Water.
Cover the Rice Cooker and turn it on.
Cook until it automatically turns off.
Leave it in warm mode for another 5-10 minutes.
Allow it to cool for few minutes.
Fluff up the Basmati Rice with a fork or a chopstick before serving.
In a Microwave
(Rice Water Ratio 1:11/2 Cups):
Place 1 Cup of Basmati Rice in a Microwave safe Bowl with cover.
Add 11/2 Cups of Boiling Water.
Cover the bowl and cook on Micropower High for 10-12 minutes.
Remove the Rice from the Microwave and leave it aside for few minutes to cool down.
Fluff up the Basmati Rice with a fork or a chopstick before serving.
In a Pressure Cooker
(Rice Water Ratio 1:11/4 Cups):
Place 1 Cup of Basmati Rice in a bowl. Add 11/4 Cups of Water. Place the bowl inside the Pressure Cooker.
Fix the gasket inside the lid and cover the pressure cooker.
Begin cooking under pressure over high heat for 1 whistles
Then lower the flame and cook for 2-3 more whistles.
Switch off the flame and wait for the pressure to release.
Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
Allow it to cool for few minutes.
Fluff up the Basmati Rice with a fork or a chopstick before serving.
NOTES :
While cooking White Basmati Rice for Pulaos, Biriyanis or Fried Rice, add a blob of Butter or drizzle few drops of oil to the water used for cooking the Basmati Rice.
Can also add a dash of salt while cooking Basmati Rice.
Alternatively can fry the Soaked and drained Basmati Rice in few teaspoons of oil/butter on a low flame until each grain is coated with the fat and is totally moisture free.(this method suits well while preparing Biriyani/Pulaos)
While cooking Basmati Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
While cooking white Basmati Rice for Fried Rice, use a day old cooked rice for best results.(Keep it refrigerated).
Kerala Sadhya Vibhavangal - Onam Sadhya Menu Guide
Planning your Onam feast? Discover 115+ authentic recipes, from crispy chips to rich payasams, all in one place!
Search for a Recipe
I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
