Kashmiri Egg Curry, Steamed Basmati Rice and Green Salad

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

• 2 medium Cucumber (Peeled and finely diced)
• 3 medium Tomato (Deseeded and finely diced)
• 1 medium Red Onion (Finely diced)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 0.25 cup Coriander Leaves (Freshly chopped)
• 3 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper Powder (Freshly ground preferred)
• 0.25 tsp Kala Namak (Optional, for extra tang)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumbers. Dice the cucumbers, deseeded tomatoes, and red onion into small, uniform 1/4-inch pieces. Place them in a large mixing bowl.
   • For a milder onion flavor, you can soak the diced onions in a bowl of cold water for 10 minutes, then drain completely before adding to the salad.
   • Finely chop the green chilies and fresh coriander leaves and add them to the bowl.
2. 2

   Prepare the Dressing (2 minutes)

   • In a separate small bowl, combine the fresh lemon juice, chaat masala, roasted cumin powder, salt, black pepper powder, and optional kala namak.
   • Whisk well until all the spices are fully dissolved into the lemon juice.
3. 3

   Combine and Serve (5 minutes)

   • Just before you are ready to serve, pour the prepared dressing over the chopped vegetables.
   • Gently toss everything together until the vegetables are evenly coated with the dressing.