Gongura Chicken, Steamed Rice and Pachi Pulusu

Ingredients

• 1.5 cup basmati rice
• 3 cup water (for cooking, plus more for rinsing)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place 1.5 cups of basmati rice in a medium bowl.
   • Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
   • Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
   • Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
   • After soaking, drain the rice completely using a fine-mesh sieve.
2. 2

   Cook the Rice

   • Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
   • Add 3 cups of fresh water.
   • Place the pan over medium-high heat and bring the water to a rolling boil.
   • Once boiling, give the rice one gentle stir to prevent sticking.
   • Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
   • Do not lift the lid during this time to keep the steam trapped inside.
3. 3

   Rest and Fluff

   • After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
   • This resting period allows the residual steam to finish cooking the grains perfectly.
   • After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
   • Serve hot with your favorite curry or dal.

Ingredients

• 30 g Tamarind (Seedless, about a lemon-sized ball)
• 600 ml Warm Water (Divided for soaking and dilution)
• 1 medium Red Onion (Finely chopped)
• 3 pcs Green Chilies (Slit lengthwise)
• 1.5 tbsp Jaggery Powder (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 tbsp Sesame Oil (Also known as gingelly oil)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 pcs Dried Red Chilies (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Asafoetida (Also known as hing)

Instructions

1. 1

   Prepare the Tamarind Base: Soak the tamarind in 1 cup (240 ml) of warm water for about 15 minutes. Once softened, squeeze the tamarind thoroughly with your hands to extract all the pulp. Strain this liquid into a large bowl, discarding the fibers and seeds. Add the remaining 1.5 cups (360 ml) of water to the bowl and mix well.

2. 2

   Combine Raw Ingredients: To the tamarind water, add the finely chopped red onion, slit green chilies, jaggery powder, and salt. Using your hands, gently crush the onions into the mixture for about 30 seconds. This helps release their flavor. Stir in the chopped coriander leaves.

3. 3

   Prepare the Tempering (Tadka): Heat sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-40 seconds. Then, add the cumin seeds and broken dried red chilies, and sauté for another 20 seconds.

4. 4

   Finish the Tempering: Add the curry leaves and asafoetida to the pan. Be cautious as the curry leaves will splutter. Sauté for 10 more seconds until the leaves are crisp, then immediately turn off the heat.

5. 5

   Combine and Rest: Pour the hot tempering directly over the tamarind and onion mixture in the bowl. Stir everything well to combine. Let the Pachi Pulusu rest for at least 15-20 minutes to allow the flavors to meld beautifully. Serve at room temperature with hot steamed rice and a dollop of ghee.