Welcome dear 😊

Amazing! Thank you for your very detailed response! Much appreciated <3

However, in this lesson, we are using the Boiling Method. Think of it like cooking pasta: we use plenty of water (6 cups) to give the rice room to swim so the grains don't stick together. Once the rice is 90% cooked, we drain the extra water away. This is the secret to getting those perfectly long, separate grains you see in professional cooking!

2. The Absorption Method — The 1:2 Ratio (1 cup rice to 2 cups water) is for the Absorption Method.How it works: You use exactly the amount of water the rice will soak up. You cover the pot with a tight lid and wait until all the water is gone.The Risk: If your lid isn't tight or your heat is too high, the water evaporates too fast, and the rice stays hard. If you use too much, it becomes mushy.

The Two Methods Explained 1. The Boiling (Draining) Method — Why I used 6 Cups. In this method, the ratio does not matter because you are boiling the rice in an abundance of water and then draining the excess once the rice is tender.Why 6 cups? By using a large amount of water (like 6 cups for 2 cups of rice), the rice grains have plenty of room to move. This washes away excess starch, ensuring the grains stay separate and don't become sticky or gummy.The Benefit: It is the safest way to get "fluffy" rice, where every grain is separate, which is preferred for Biryani or Pulao.

You Welcome :)

Thanks 👍

The recipe is written in the "Overview" tab. You can add 1 tablespoon of salt to 2 cups of rice or adjust the amount to your taste.