Majjiga Pulusu, Steamed Basmati Rice and Kodi Guddu Porutu

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

• 6 pc Egg (large)
• 1 large Onion (finely chopped)
• 4 pc Green Chili (finely chopped, adjust to taste)
• 2 tbsp Sunflower Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.5 tsp Urad Dal (optional, for crunch)
• 10 pc Curry Leaves
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Egg Mixture and Aromatics

   • Finely chop the onion and green chilies. Roughly chop the coriander leaves for garnish.
   • In a medium bowl, crack the 6 eggs. Add 3/4 tsp of salt and whisk lightly with a fork until the yolks and whites are just combined. Do not over-whisk. Set aside.
2. 2

   Temper the Spices

   • Heat 2 tbsp of oil in a wide, non-stick pan or kadai over medium heat.
   • Once the oil is hot, add 1/2 tsp of mustard seeds and let them splutter completely. This should take about 30 seconds.
   • Add 1/2 tsp of cumin seeds and 1/2 tsp of urad dal (if using). Sauté for another 30 seconds until the dal turns a light golden brown.
   • Carefully add the 10 curry leaves and 4 chopped green chilies. Sauté for 30 seconds until fragrant.
3. 3

   Sauté Onions

   • Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
   • Add 1/4 tsp of turmeric powder and mix well, cooking for another 30 seconds to remove the raw smell.