Bengali Prawn Curry, Steamed Basmati Rice and Beguni

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 pcs brinjal (large, about 400g)
• 1 cup besan
• 0.25 cup rice flour (for extra crispiness)
• 0.5 tsp kalonji
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 0.25 tsp baking soda (a small pinch)
• 1.25 tsp salt
• 0.75 cup water (adjust as needed)
• 2 cup oil for deep frying

Instructions

1. 1

   Prepare the eggplant: Wash the eggplant and pat it dry. Slice it into thin rounds, about 1/4 inch thick. Sprinkle 1/2 teaspoon of salt over the slices and gently toss. Let them rest for 5-10 minutes to release moisture. After resting, pat each slice completely dry with a paper towel. This is crucial for a crispy coating.

2. 2

   Make the batter: In a mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, kalonji, baking soda, and the remaining 3/4 teaspoon of salt. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter - thick enough to coat the eggplant slices but not gloopy.

3. 3

   Fry the beguni: Heat oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small bit of batter into it; if it sizzles and rises to the surface immediately, the oil is hot enough. Dip each eggplant slice into the batter, ensuring it's evenly coated on all sides. Let any excess batter drip off. Carefully slide the battered slices into the hot oil. Don't overcrowd the pan; fry in batches of 3-4. Fry for 2-3 minutes per side, until they are golden brown and crisp. Using a slotted spoon, remove the fried beguni from the oil.

4. 4

   Drain and serve: Place the fried beguni on a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy with kasundi (Bengali mustard sauce), ketchup, or as a side with rice and dal.