Kateh is a kind of polo or chelo that is usually cooked in a rice cooker. In case you don’t have a rice cooker available, no problem it’s so easy to cook it on stove top too!!!
If you are in a hurry or don’t have time to soak rice and want to use dry rice instead, it is better to cook Kateh. Kateh is an easy way of cooking rice because it’s just a one stage process, unlike Persian method of cooking rice which is a four stage process (boiling water, adding rice, draining rice, steaming). The first essential part of having a good polo or Kateh is getting a good quality rice. I must say that even a professional chef without a good type of rice can not make a perfect Persian style polo. The second part is the amount of water and cooking time. More water and longer cooking time means softer or even mushy polo or kateh.
Working with Persian type rice, you will get a better result if you soak the rice for a longer time. Being a child I remember that my mum always soaked the rice over night. Longer steaming also matters. Even 1 or 1 1/2 hour will give you a better crunchy golden Tahdig (rice crust).
Rice & Water Proportio:
There is a standard ratio between the amount of water and rice. Take the number of cups of rice plus one for water, for instance one cup of rice needs one cup of water plus one, that equals two cups of water; or 3 cups of rice needs 3 cups of water plus one which comes to 4 cups of water in total. If like me you are not kind of measurement person go with this method. My mum opened one secret to me about Kateh: despite the size of the pot or the amount of rice you are adapting, there should be 1 1/2 cm depth water on the surface of the rice while cooking!
- 3 cups (rice cooker cup) rice (this equivalents 2 1/4 standard measuring cup)
- 4 cups water
- 2 tsp salt
- 3 tbs canola , olive or vegetable oil /or 2 tbs butter