It is a big mistake to only add water to cook rice.

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INGREDENT

  • 2 cups basmati or long-grain rice
  • 3 ½ cups water (or as needed)
  • 1 tbsp butter or ghee (hotel secret)
  • 1 bay leaf
  • 2–3 cloves
  • 1 small cinnamon stick
  • 2 cardamom pods (optional)
  • ½ tsp salt (or to taste)
  • A squeeze of lemon juice (optional, keeps rice white and fluffy)

Instructions

  1. Wash the rice 2–3 times until the water runs clear. Soak for 20 minutes, then drain.
  2. In a heavy-bottomed pot, melt butter or ghee. Add bay leaf, cloves, cinnamon, and cardamom. Sauté for 30 seconds until fragrant.
  3. Add the soaked rice and stir gently for 1–2 minutes to coat the grains with flavor.
  4. Pour in water, add salt, and a few drops of lemon juice. Stir once.
  5. Cover and cook on medium heat until water is absorbed (about 10–12 minutes).
  6. Turn off the heat and let the rice rest, covered, for 10 minutes.
  7. Fluff with a fork and serve — just like hotel-style rice: aromatic, fluffy, and non-sticky! 🍚✨

Would you like me to make this recipe for plain hotel-style rice only, or should I also create a variation for fried rice/pulao that hotels often serve?

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