Plain Long-Grain Rice

Barhiya chaaval

Preparation info
  • Serves


    • Difficulty


Appears in

By Madhur Jaffrey

Published 2023

  • About

This rice is slightly more elegant than that in the preceding recipe, mainly because it is washed and soaked before being cooked. These steps get rid of the starchy powder on the grains and help them to remain separate and unsplit.


  • enough long-grain rice to fill a glass measuring jug to the 425 ml/15 fl oz level


  1. Put the rice in a bowl and wash in several changes of water. Drain. Leave to soak in 1.25 litres/2 pints of water for 30 minutes. Drain thoroughly and leave in a sieve for 20–30 minutes.
  2. Put the drained rice, salt and measured water in a heavy pot and bring to the boil. Cover with a very tight-fitting lid, reduce the heat to very, very low and cook for 25 minut