For well separated rice…use few spoons of oil.(for fried rice, pilaf and biriyani)

For well separated rice….add a teaspoon of salt to the rice and cook. After cooking, spread this rice in a tray and set it under the fan for 10 minutes. (for lemon rice, tamarind rice, coconut rice, tomato rice…etc)

For well separated rice…..never dig in the rice. Try to use soft spatula and take it like a layer.( for lemon rice, tamarind rice, tomato and coconut rice…etc)

While cooking in a crock pot…do not use table spoon/spatula often. Never stir in anything while cooking rice. Drain thestarchy water carefully. (for variety rice like toamto, lemon rice, puliyodarai)

For well separated rice…wash rice several times in running water. Maybe until water runs clear. This may remove excess starch that makes the rice sticky. (for biriyani, pilaf, fried rice and variety rice)

Always add 1:2 ratio or 1:1 ½ ratio of (rice: water) to get well separated non-sticky stiff rice. If you tend to add excess wate, it makes the rice to go soft.

After washing the rice…spread them in clean white cheese cloth! Allow this rice to dry. Then cook as you please. (for biriyani, pilaf, fried rice)

Add few spoons of ghee/butter/oil in a wide wok. Fry the raw-rice for few minutes or till the rice turns opaque. Then cook as you please now. (for biriyani, pilaf and fried rice)

Dry toast the rice for few minutes before cooking. This will give well separated rice. I actually do this for even rice pudding. (for biriyani, pilaf, fried rice and pudding)

Use cold rice for fried rice and variety rice. Set the rice in the Refridgerator for 1-2 hours before actually cooking it! But do not prolong the time….you have to re-boil it again.

Always cook in low-medium heat for a long time, than over a high heat for short period…it has an effect. Slow cooking will make your pilaf and biriyani much aromatic!

Cook the rice till 3/4th done and then place it over ‘dum’ (too low / indirect heat) This will give well separated rice. (for pilaf and biriyani)

If you are cooking biriyani and pilaf in pressure cooker. Place them in low-medium heat. Allow it to buzz just one whistle. Then place the cooker over low heat. Do not rush in to remove the whistle. Let the rice get done…..let it sit through the pressure. (for biriyani and pilaf)

In a traditional way….cook rice in a pot, with excess of water. When the rice is 3/4th done, decant the starchy water away. Then sauté this rice and add other ingredients in a regular fashion.