Himalayan Chef offers the highest quality Basmati Rice with an aromatic flavor. What makes the Basmati so special? How does this rice variety amp up the texture and flavor in pulao and curry? Basmati Rice Organic is cultivated in the foothills of the Himalayas Range with the long fluffy grains when cooked. Basmati Grains cooked have a non-sticky texture and are fluffy due to the low starch content that keeps these grains sorted from each other with a distinctive flavor. Basmati’s ability to absorb flavors from the blend of spices makes dishes delightful and emerges as a “must-have” staple in your pantry.
Himalayan Chef Basmati Rice stands out on the top. Fluffy grains, easily separated, and the perfect non-sticky texture makes them perfect for various delicious meals.
Pulao, Biryani, and More
Flavorsome and soft texture grains make similar dishes like biryani, and pulao tastier, and more authentic. The Himalayan Chef Basmati is best for these dishes. The delicious long grains, are just the way they should be for a delicious meal.
Basmati Rice is well known for middle-eastern cuisines like Afghani Pulao and Lebanese Pulao, adding a delicate texture. Basmati is also used as a side dish with curries and pilafs.
When you wish to choose premium basmati rice, look for the size and shape. Longer grains mean better quality, adding a nutty flavor to your meals.
Combine 2 ¼ cups of water in 1 cup of rice in the microwave bowl. Add salt or butter according to your choice. Cover the bowl with a lid and cook on high flame for 15 minutes. Let the rice sit for 5 minutes, fluff, and then serve.
ON THE STOVETOP
Per cup of rice, use 2 cups of water. Let the water boil till its boiling point, and then add rice, butter, or oil if it is required. Reduce flame to low and cover the pot with a lid. Cook for about 15-20 minutes until all the water is absorbed. Allow them to sit for 5 minutes. Fluff with a fork and serve.
Add 2 cups of water for 1 cup of rice in the rice cooker. Further, see the rice cooker manual for the specific directions.