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Simple Tricks for Fluffy Basanti Pulao Without Clumps
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News18•09-10-2026, 14:15
Simple Tricks for Fluffy Basanti Pulao Without Clumps
- •Wash Gobindobhog rice 3 to 4 times to remove excess starch and prevent it from becoming mushy.
- •Spread the washed rice on a plate to dry completely under a ceiling fan, then coat it with slightly warmed ghee.
- •Heat ghee in a pan, temper with whole garam masala, and fry the rice gently on low heat to keep it separate.
- •Maintain the correct water ratio by using exactly double the amount of water compared to the cups of rice used.
- •Add sugar only after the rice is mostly cooked, as adding it at the beginning can prevent proper cooking.
Key Questions Answered
The reliable formula for cooking Basanti pulao is to use double the amount of water relative to the cups of rice used. For instance, taking 2 cups of Gobindobhog rice requires exactly 4 cups of water to prevent the grains from becoming either half-cooked or mushy.
Sugar should be added after the water comes to a boil, the heat is reduced, and the pan has been covered for 7-8 minutes. Adding sugar at the very beginning will prevent the Gobindobhog rice from cooking properly.
If the pulao becomes mushy, first spread it out on a plate to cool down. Next, place it in the refrigerator for one hour, and then reheat it in a microwave oven for two minutes to make the rice fluffy and separate again.
