Steamed Rice (Stage 2)

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

The oil added at this stage forms the tahdeeg (“base of the pot”) layer. If you want to make the dish healthier, use less oil than suggested, for a thinner tahdeeg.



  1. Heat the oil in a heavy-based saucepan over a medium heat until the oil is sizzling. Using a spoon, sprinkle 4–5 tablespoons of the parboiled rice across the bottom of the pan. Continue sprinkling the remaining rice, building it up into a dome shape. (Tipping it all in at onc