Haanhor Mangxo Kumura, Steamed Basmati Rice and Dhekia Xaak Bhaji

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

• 500 g Dhekia Xaak (Also known as fiddlehead ferns, cleaned and trimmed)
• 3 tbsp Mustard Oil
• 1 medium Onion (Thinly sliced)
• 5 cloves Garlic Cloves (Roughly chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)

Instructions

1. 1

   Clean and Prep the Ferns

   • Wash the Dhekia Xaak (fiddlehead ferns) thoroughly under cold running water, ensuring any dirt trapped in the coils is removed.
   • Snap off and discard the tough, woody lower part of the stems.
   • Chop the remaining tender stems and coiled tops into 1-inch pieces and set aside.
2. 2

   Temper the Oil and Sauté Aromatics

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait for it to become very hot and just begin to smoke lightly. This crucial step mellows its sharp pungency.
   • Immediately reduce the heat to medium and add the thinly sliced onions. Sauté for 2-3 minutes until they soften and become translucent.
   • Add the chopped garlic and slit green chilies. Stir and cook for another minute until the raw smell of garlic disappears and it becomes fragrant.
3. 3

   Cook the Bhaji

   • Add the chopped Dhekia Xaak to the pan.
   • Sprinkle the turmeric powder and salt over the ferns.
   • Toss everything together well to coat the ferns with the oil and spices.
   • Cook uncovered for 5-7 minutes, stirring occasionally. The ferns will wilt and release their own moisture, so do not add any water.
4. 4

   Final Touches and Serving

   • Continue to cook until the ferns are tender but still retain a slight crunch and vibrant green color. Be careful not to overcook them into a mush.
   • Turn off the heat.
   • Serve the Dhekia Xaak Bhaji immediately with hot steamed rice and a simple dal for a complete Assamese meal.