Rinse the rice very well. Then leave to soak in plenty of water for 30 minutes.
Bring the 8 cups of water to a boil and add in the rice and the salt. Bring back to a boil and cook uncovered for 6 minutes. The outside of the rice should be tender, but the inside should still be hard.
Strain the rice and rinse in warm water. Toss around in a strainer to remove as much water as possible.
Heat the pan to a medium heat and add the oil and two tablespoons of water. Once the oil starts to sizzle add a thin layer of the parboiled rice onto the base. Then start to add the rest of the rice slowly in a pyramid shape as to not let the rice on the bottom get squashed.
With the end of a wooden spoon, poke three to four holes into the pyramid of rice, this will help let the steam escape from the bottom.
Melt the 4 tablespoons of butter and mix it with 3 tablespoons of water. Drizzle this mixture over the rice.
Wrap the pot lid with a tea towel and cover the pot as tightly as possible. Leave the pot on high heat for three minutes and then lower to the lowest heat possible. Leave the rice to steam.
After 45 minutes the rice will be ready. Serve the rice as a side to many dishes. The crispy “tah-deeg” layer on the bottom is extremely delicious and is the favorite part of the dish for many. Serve the tah-deeg on the side or place on top of the cooked rice for a beautiful presentation.
2 Cups of Basmati Rice
8 Cups of Water
1 tbsp. of Sea Salt
4 tbsp. of Vegetable Oil
4 tbsp. of Butter
Tips and Tricks
It is important to clean the rice thoroughly and to soak for at least thirty minutes. This will help the rice cook evenly and quickly.
Once the rice starts to steam, resist the urge to open the lid. If the steam escapes, then the rice will not be able to get cooked thoroughly.
An alternative method of serving your rice can be done as follows: after the rice is fully cooked submerge the whole pot in ice water. The coldness will shock the rice and will release easily from the pot. Then invert the whole pot onto your serving dish.