Kochi Pathar Jhol, Steamed Basmati Rice and Peyajkoli Aloo Bhaja

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

• 250 g Onion Scapes (Washed and chopped into 1-inch pieces)
• 400 g Potatoes (About 3 medium, peeled and cut into ½-inch cubes)
• 3 tbsp Mustard Oil (Essential for authentic Bengali flavor)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeera)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)

Instructions

1. 1

   Prepare the vegetables. Thoroughly wash the onion scapes and potatoes. Chop the onion scapes into 1-inch long pieces. Peel the potatoes and cut them into uniform ½-inch cubes. Slit the green chilies lengthwise and set aside.

2. 2

   Temper the oil and sauté potatoes. Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking. This step is crucial to mellow the oil's pungency. Reduce the heat to medium, add the nigella seeds and slit green chilies. Allow them to splutter for about 30 seconds until fragrant.

3. 3

   Cook the potatoes. Add the potato cubes to the pan. Stir to coat them with the oil and spices. Sauté for 8-10 minutes, stirring occasionally, until the potatoes are light golden brown and about 70% cooked.

4. 4

   Add onion scapes and spices. Sprinkle the turmeric powder and salt over the potatoes and mix well. Add the chopped onion scapes to the pan and stir everything together to combine thoroughly.

5. 5

   Cover and cook until tender. Reduce the heat to low-medium, cover the pan with a lid, and cook for 7-8 minutes. Stir once or twice in between to prevent sticking. Cook until both the potatoes and onion scapes are fully tender. You can check by piercing a potato cube with a fork.

6. 6

   Finish and serve. Uncover the pan. If the dish seems too dry, you can sprinkle a tablespoon of water. If using, add the sugar and mix well. Increase the heat to medium and cook for another 1-2 minutes, stirring gently. Serve the Peyajkoli Aloo Bhaja hot with steamed rice and dal.