Anda Rassa, Steamed Basmati Rice and Shengdana Chutney

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 cup Raw Peanuts
• 6 cloves Garlic Cloves (peeled)
• 1.5 tbsp Red Chili Powder (adjust to your spice preference)
• 1 tsp Cumin Seeds
• 1 tsp Salt (or to taste)

Instructions

1. 1

   Heat a heavy-bottomed pan or kadai over medium-low heat. Add the raw peanuts and dry roast them, stirring continuously for 8-10 minutes. The peanuts are done when they become aromatic, the skins start to blister and develop dark spots, and they make a popping sound.

2. 2

   Once roasted, immediately transfer the peanuts to a wide plate or tray. Spread them in a single layer and let them cool down completely. This step is crucial and takes about 15-20 minutes; grinding warm peanuts will result in an oily paste instead of a dry powder.

3. 3

   After the peanuts have cooled, transfer them to a grinder jar or a food processor. Add the peeled garlic cloves, red chili powder, cumin seeds, and salt.

4. 4

   Secure the lid and grind the mixture by pulsing in short bursts of 2-3 seconds each. Do not grind continuously. After every 2-3 pulses, stop, open the lid, and scrape down the sides. Continue this process until you achieve a coarse, crumbly powder.

5. 5

   Transfer the finished Shengdana Chutney to a clean, dry, and airtight container. Allow the flavors to meld for at least an hour before serving. It can be stored at room temperature for up to a month.