In case your pot isn’t weighty bottomed, use a heat diffuser, flat griddle, or tava beneath it to circumvent the rice from sticking to The underside.A key ingredient in getting the reliable taste is to work with considerably more spice (full and floor) than what you'll for an average curry.

Deal with the pan with a tight-fitting lid. Below I've lined it which has a plate and in excess of it set some bodyweight on it to ensure that the steam is trapped within.Soaking rice in drinking water for 30 minutes right before cooking might help enable it to be fluffier and end in more ti