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Rice Preparation: Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Parboil the Rice: In a large pot, bring 4-5 cups of salted water to a boil. Add the rinsed rice and boil for 6-10 minutes until the rice is parboiled (softened on the outside but still firm in the center). Drain and rinse with cold water to stop the cooking process.
Prepare Potato Slices: While the rice is boiling, peel and thinly slice the potato.
Tahdig Layer: In the same pot, heat 1/2 cup of oil over medium heat. Arrange the potato slices in a single layer at the bottom of the pot. Some people like to sprinkle a little salt or saffron water over the potatoes for extra flavor.
Layer the Rice: Carefully spoon the parboiled rice over the potatoes, shaping it into a pyramid. This shape helps the rice steam properly.
Steam the Rice: Make a few holes in the rice pyramid using the handle of a spoon. Drizzle saffron water over the top if using. Cover the pot with a tight-fitting lid. You can wrap the lid in a clean dish towel to absorb excess moisture.
Cook: Cook on medium heat for 10 minutes, then reduce to low heat and cook for another 50 minutes. This slow cooking process helps form the crispy tahdig layer.
Serve: Once cooked, remove the pot from heat. To serve, gently scoop out the rice and place it on a serving dish, being careful not to disturb the tahdig layer. Finally, invert the tahdig (potato layer) onto the rice or onto a separate plate.
The flip:
