Basmati rice is a staple in Pakistani cooking, and when it turns out soft, long, and fluffy, it can transform any meal. Whether you’re making biryani, pulao, or serving it with curry, perfectly cooked basmati rice makes all the difference. Luckily, achieving that restaurant-style texture is easier than it looks. With just a few small adjustments, you can get beautifully separated grains every single time—no matter where in the world you’re cooking.

1. Rinse the Rice Well

Rinsing helps remove excess starch, which is the main reason rice becomes sticky. Wash the rice 3–4 times until the water becomes almost clear. This one step alone can dramatically improve the texture.

2. Soak for at Least 20 Minutes

Soaking allows the grains to absorb a bit of water before cooking, helping them expand evenly. This prevents the grains from breaking and gives rice that long, beautiful shape.

3. Use the Right Water Ratio

For basmati rice, a 1 cup rice : 1.5 cups water ratio generally works perfectly.

If the rice is older or very dry, you can increase the water slightly.

4. Add a Few Drops of Oil or Ghee

A small splash of oil or ghee stops the grains from sticking and adds a light aroma.

5. Cook on Low Heat After Boiling

Start by boiling on medium heat, then lower the flame and cover tightly.

Let it steam gently for 10–12 minutes without opening the lid.

6. Let It Rest

Once the rice cooks, turn off the heat and let it rest for 5 minutes.

This final steam helps the grains settle and become fluffy.

Bonus Tip

If you want extra-long grains:

Add 1 teaspoon lemon juice to the water before cooking. It keeps the grains separate without changing the taste.

Final Thoughts

Perfect basmati rice doesn’t require special equipment—just a few mindful steps. Whether you’re in the Middle East, Europe, the US, or anywhere else, this simple method works with most basmati brands available internationally. Try it once, and you’ll never go back to guessing again.