Beerakaya Pappu, Steamed Basmati Rice and Egg Porutu

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

• 6 pcs Large Eggs
• 2 medium Onion (finely chopped)
• 2 pcs Green Chili (finely chopped)
• 2 tbsp Coconut Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (split and husked)
• 1 sprig Curry Leaves
• 0.25 tsp Turmeric Powder
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 6 eggs.
   • Add the salt and freshly ground black pepper.
   • Whisk gently with a fork until the yolks and whites are just combined. Do not over-whisk. Set aside.
2. 2

   Temper Spices and Sauté Onions

   • Heat the coconut oil in a non-stick pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown.
   • Carefully add the curry leaves and finely chopped green chilies. Sauté for another 20 seconds until fragrant.
   • Add the finely chopped onions and sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Stir in the turmeric powder and cook for 30 seconds.
3. 3

   Cook the Eggs