Rice from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 361) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

  • limes
  • basmati rice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on April 25, 2026

    I’m so surprised this turned out great! I’ve never had basmati rice so this was an eye opener. Didnt know that cooking basmati rice isnt really too complicated

  • Potawatomus on April 13, 2026

    This was a good method for basmati rice!

  • eclairea on April 13, 2026

    Have never made rice with this method before, it turned out well.

  • teresa_3u2sef on March 28, 2026

    This was a revelation after years of soggy rice. Thank you Dishoom.

  • doug_j1bmba on February 22, 2026

    Yep. Same. My basmati technique now!

  • joeljkp on May 11, 2025

    This is now my standard technique for basmati rice. A bit time-consuming, but the results are great.

  • hlange on June 12, 2024

    As good as plain rice can be. Good cooking method.

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