Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
Prep5 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
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0gfat
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
147cal
7gprotein
25gcarbs
3gfat
Ingredients
0.5 cup toor dal (rinsed thoroughly)
1.5 cup water (for cooking dal)
0.25 tsp turmeric powder
4 medium tomatoes (ripe and finely chopped)
3 cloves garlic cloves (lightly crushed)
1 tbsp tamarind paste
2 tsp rasam powder (use a good quality brand or homemade)
0.5 tsp jaggery (powdered, optional)
1 tsp salt (or to taste)
2 tsp ghee
1 tsp mustard seeds
0.5 tsp cumin seeds
0.25 tsp hing
2 whole dried red chillies (broken in half)
1 sprig curry leaves
2 tbsp coriander leaves (finely chopped, for garnish)
Instructions
1
Cook the Dal
In a pressure cooker, combine the rinsed toor dal, 1.5 cups of water, and turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (approx. 15 minutes).
Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth, creamy paste. Set aside.
2
Prepare the Tomato Base
While the dal is cooking, place a medium-sized pot or saucepan over medium heat.
Add the chopped tomatoes, crushed garlic cloves, and 3 cups of water to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, until the tomatoes are very soft and have broken down.
3
Combine and Simmer
Pour the mashed dal into the pot with the tomato base. Stir well to combine, ensuring there are no lumps.
Add the tamarind paste, rasam powder, jaggery (if using), and salt. Mix everything together.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
1 medium Onion (Finely chopped)
0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the beans)
Instructions
1
Prepare the Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté and Cook the Beans
Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.
Bring the saru to a gentle simmer over low-medium heat. Let it cook for 5-7 minutes, just until it becomes frothy on top. It is crucial not to let it come to a rolling boil, as this can diminish the aroma of the spices.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds. Wait for them to splutter completely.
Add the cumin seeds, broken dried red chillies, hing, and the sprig of curry leaves. Sauté for about 30 seconds until the chillies darken slightly and the mixture is fragrant.
5
Finish and Serve
Immediately pour the hot tempering over the simmering saru. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Turn off the heat.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice, papad, or as a light soup.
Sprinkle 3 tablespoons of water over the beans. This will help create steam to cook them.
Cover the pan with a lid and cook on low to medium heat for 8-10 minutes. Stir once or twice in between to prevent sticking.
Cook until the beans are tender but still have a slight bite (al dente). Avoid overcooking to retain their texture and color.
4
Garnish and Serve
Once the beans are cooked, remove the lid and cook for another minute if there is any excess moisture.
Turn off the heat. Add the fresh grated coconut and gently mix it into the poriyal.
Let it sit for a minute for the flavors to meld.
Serve hot as a side dish with steamed rice, sambar, rasam, or curd rice.
