Tired of fried rice turning into a sticky mess? Here’s how to get it just right

We’ve all been there—what was meant to be a perfect bowl of fried rice ends up sticky and clumpy. Or the biryani you spent hours making turns out pale, bland, or way too wet. Rice dishes might look simple, but a lot can go wrong in the kitchen if you're not careful with the little things.

The good news? Most of these problems are totally fixable—and even avoidable—with just a few smart tips.

Here’s your rice rescue guide:

• Soak rice in water for 30 minutes before cooking to avoid it turning sticky or mushy in fried rice, ghee rice, or pulao.
• If your rice ends up overcooked, place a clean kitchen towel between the pot and the lid while it rests. The towel will absorb the excess moisture.
• Soft, overdone rice can be revived slightly by sprinkling a bit of salted water while fluffing it.
• To prevent pulao rice from clumping, add a spoonful of butter while the rice is cooking.
• Fried rice tastes better with fresh ginger and garlic paste added while stir-frying. It lifts the overall flavour.
• Adding two teaspoons of salt while cooking rice enhances its natural whiteness and keeps the grains from breaking apart.
• When adding prawns or chicken to fried rice, coat them in soy sauce or a bit of lemon juice and let them sit for a while. This preps them for faster, more even cooking.

Tried and tested biryani tips

• If biryani rice looks pale, add a dash of lemon juice while draining it after cooking. This brings back the brightness.
• For better taste and colour in biryani, mix a pinch of saffron in warm milk and drizzle over the top before serving.
• Always use ghee instead of oil when making biryani—it brings out richer flavours and a smoother texture.
• Marinate meat for biryani 4–5 hours ahead using yogurt, ginger, and garlic paste. It helps the meat cook faster and absorb flavour deeply.
• If you're garnishing biryani with eggs, lightly fry boiled eggs in ghee or oil for added flavour and a better look.
• Aged basmati rice (at least one year old) is ideal for biryani—it stays firm, separates well, and adds that signature fragrance.
• To protect rice in storage from pests, lightly coat it with oil before sealing it away.