A classic Sindhi curry where savory chickpea flour dumplings, known as 'aani', are gently simmered in a tangy and aromatic tomato-onion gravy. It's a heartwarming and unique vegetarian dish perfect with rotis or rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
354cal
10gprotein
36gcarbs
21g
Ingredients
1.5 cup Besan
0.75 tsp Turmeric Powder (Divided use: 0.25 tsp for aani, 0.5 tsp for gravy)
1.5 tsp Red Chili Powder (Divided use: 0.5 tsp for aani, 1 tsp for gravy)
2.5 tsp Coriander Powder (Divided use: 1 tsp for aani, 1.5 tsp for gravy)
1.25 tsp Garam Masala (Divided use: 0.5 tsp for aani, 0.75 tsp for garnish)
0.25 tsp Hing
1.75 tsp Salt (Divided use: 0.75 tsp for aani, 1 tsp for gravy)
5 tbsp Vegetable Oil (Divided use: 2 tbsp for aani, 3 tbsp for gravy)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Besan Ji Aani, Steamed Basmati Rice and Kachumber Salad
Tangy Besan Ji Aani with fluffy rice and fresh kachumber – a unique, energy-giving comfort food.
This sindhi dish is perfect for dinner. With 663.9 calories and 16.9g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For kneading the dough)
1 tsp Cumin Seeds
2 pcs Onion (Medium, finely chopped)
1 tbsp Ginger-Garlic Paste
3 pcs Tomato (Medium, pureed)
2 pcs Green Chili (Slit lengthwise)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Aani Dough
In a mixing bowl, combine 1.5 cups besan, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, 0.5 tsp garam masala, 0.25 tsp hing, and 0.75 tsp salt. Mix the dry ingredients thoroughly.
Add 2 tbsp of oil and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Gradually add approximately 0.5 cup of water, a little at a time, and knead to form a stiff, smooth dough. Do not over-knead or make the dough soft.
2
Shape and Boil the Aani
Divide the dough into 4 equal portions. Roll each portion on a lightly greased surface into a cylindrical log, about 1-inch thick.
In a wide pot, bring 5 cups of water to a rolling boil. Gently slide the besan logs into the boiling water.
Boil for 10-12 minutes. The aani are cooked when they float to the surface and feel firm to the touch.
Using a slotted spoon, carefully remove the boiled logs and place them on a plate to cool for 5-7 minutes. Once cool enough to handle, slice them into 1/2-inch thick rounds.
3
Create the Gravy Base
Heat the remaining 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add 1 tsp of cumin seeds and let them splutter.
Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn deep golden brown.
Add 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the tomato puree and cook for 3-4 minutes, until it starts to thicken.
4
Simmer and Finish the Curry
Add the remaining spices to the pan: 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1 tsp salt. Mix well and cook the masala for 5-6 minutes, until it thickens and oil begins to separate at the edges.
Pour in 3 cups of water, stir to combine, and bring the gravy to a vigorous boil.
Gently add the sliced aani pieces to the boiling gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the aani to absorb the flavors of the gravy.
Turn off the heat. Stir in the final 0.75 tsp of garam masala and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
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
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
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
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.
