How to Boil Pakistani Rice – A Step-by-Step Guide

Cooking rice may seem like a simple task, but when it comes to making authentic Pakistani rice, the method and timing are very important. Pakistani rice, often made with basmati because of its long grains and aromatic flavor, requires proper preparation so that the grains remain separate, fluffy, and full of taste. Below is a detailed step-by-step guide that you can follow to prepare boiled Pakistani rice in a simple yet flavorful way.

Ingredients You Will Need:

2 cups of basmati rice (Pakistani rice)
4–5 cups of water (adjust according to the quantity of rice)
2 tablespoons cooking oil or ghee
1 medium onion, thinly sliced
1 teaspoon salt (or to taste)

Step 1: Rinse and Soak the Rice

Start by measuring your rice and placing it into a bowl. Wash it thoroughly under running water two to three times until the water runs clear. This step removes excess starch, which helps the grains remain separate after cooking. After rinsing, soak the rice in clean water for at least 20–30 minutes. Soaking allows the rice to expand and cook evenly.

Step 2: Heat the Oil and Onions

Place a deep cooking pot on medium heat. Add the cooking oil or ghee and allow it to heat for about 30 seconds. Once the oil is hot, add the sliced onions. Sprinkle in a pinch of salt and let the onions cook until they become soft and slightly golden. This step not only gives the rice a light flavor but also prevents it from tasting plain.

Step 3: Add Water and Bring It to a Boil

Next, pour water into the pot. The general rule is to use about twice the amount of water compared to rice, but you may adjust depending on how soft or firm you want the rice to be. For 2 cups of rice, add around 4 to 4.5 cups of water. Increase the heat and bring the water to a full rolling boil. At this stage, taste the water to ensure the salt is balanced. The water should taste slightly salty because the rice will absorb that flavor.

Step 4: Add the Rice and Stir

Once the water is boiling, drain the soaked rice and gently add it into the pot. Stir the mixture carefully so that the onions and salt distribute evenly throughout the rice. Be careful not to stir too much, as excessive stirring can break the delicate basmati grains.

Step 5: Cook Until the Water Dries Out

Allow the rice to cook uncovered on medium-high heat until most of the water has evaporated. You will notice small holes forming on the surface of the rice, which indicates that the water level is dropping. Once the water has nearly dried out, reduce the heat to low. At this point, you can cover the pot with a tight lid to let the rice steam in its own heat for about 5–7 minutes. This steaming process ensures that every grain cooks fully without becoming mushy.

Step 6: Fluff and Serve

After steaming, turn off the heat and let the rice sit covered for another 2–3 minutes. Then remove the lid and gently fluff the rice with a fork to separate the grains. Your Pakistani rice is now ready to serve.

Serving Suggestions

Pakistani boiled rice can be enjoyed with a variety of dishes. It pairs perfectly with curries such as chicken curry, mutton korma, dal (lentils), or even simple vegetable gravies. You can also serve it alongside grilled meats or kababs.

Final Tips

Always soak basmati rice before cooking—it makes a big difference in texture.
Avoid stirring too much while cooking; it can cause the grains to break.
If you want richer flavor, replace oil with ghee.
Adding a few whole spices like cardamom, bay leaf, or cloves while boiling can give your rice a subtle fragrance often used in Pakistani households.

✨ By following these steps, you can prepare delicious, fluffy, and aromatic Pakistani rice that complements any meal beautifully.

Would you like me to also expand this into a traditional Pakistani pulao-style rice version (with spices and meat/vegetables), or just keep it as the basic boiled rice recipe?