Sona Masoori Rice Recipe

Rinse and soak

Place 1.5 cups Sona Masoori rice in a bowl. Rinse under cold running water, gently rubbing the grains, until the rinse water runs mostly clear (2–4 rinses). Drain and cover with fresh water; soak for 15–20 minutes. Drain thoroughly in a fine-mesh sieve.

Measure water and add salt/ghee

Add the drained rice to a medium saucepan with 2.25 cups water, 1/2 tsp salt, and 1 tbsp ghee or oil (optional). Stir gently to distribute.

Cook rice (absorption method)

Bring the saucepan to a gentle boil over medium-high heat, uncovered. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 12–15 minutes without lifting the lid, until water is absorbed and rice is tender. (If using a heavy-bottomed pan check at 12 minutes; rice should be soft with a slight spring.)

Steam rest and fluff

Remove the pan from heat and keep it covered. Let the rice rest (steam) for 8–10 minutes. After resting, remove the lid and gently fluff the rice with a fork to separate the grains.

Prepare tempering

While the rice is resting (or in a separate small pan), heat 1 tbsp ghee or oil over medium heat. When hot, add 1/2 tsp mustard seeds and let them pop (about 20–30 seconds). Add 1/2 tsp cumin seeds, 1 tsp urad dal, and 1 tsp chana dal (if using). Fry, stirring, until the dals turn golden brown (about 1–2 minutes).

Add cashews and chilies

Add 8 halved cashews and 1 slit green chili (if using) to the tempering. Fry for another 30–45 seconds until cashews are golden. Turn off heat and allow tempering to cool for 30 seconds.

Combine and garnish

Pour the tempering evenly over the fluffed Sona Masoori rice. Gently toss with a spatula to distribute. Sprinkle 2 tbsp chopped cilantro and 2 tbsp freshly grated coconut (if using). Finish with 1/2 tbsp lemon juice to taste, if desired. Serve warm.