General Information about the Technique for Cooking Rice

Soak the rice in double its weight of water for cooking in a pan and one and a half times its weight for pressure-cooking. Drain water from the rice but do not throw it away. Fry the rice in ghee for five minutes before adding to it the water which has been previously separated from it. Frying of the rice seals the starch in the grains, prevents it from becoming soggy and separates each grain. All the other ingredients are also fried before water is added. The water used for cooking is the same in which the rice is previously soaked.