Ghee Rice, Bengali Anda Kosha and Kachumber Salad

Instructions

1. 1

   Prepare the Basmati Rice

   • Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
   • After soaking, drain the rice completely in a colander and set it aside.
2. 2

   Fry the Garnishes

   • Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
   • Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
   • Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3. 3

   Sauté Aromatics and Rice

   • In the same pot, add the remaining 2 tbsp of ghee.
   • Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
   • Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
   • Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4. 4

   Cook the Rice

   • Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
   • Bring the water to a rolling boil over high heat.
   • For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
   • For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5. 5

   Rest, Garnish, and Serve

   • Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
   • After resting, gently fluff the rice with a fork to separate the grains.
   • Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
   • Serve hot with your favorite curry, korma, or dal.