Mirsang Bendi, Steamed Basmati Rice and Futi Kadi

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

• 12 pieces Dried Kokum (Also known as amsol)
• 1.5 cup Warm Water (For soaking the kokum)
• 2 cup Thin Coconut Milk (Use fresh or canned)
• 2 pieces Green Chilies (Finely chopped)
• 1 inch Ginger (Finely grated)
• 1 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Sugar (Optional, to balance the tanginess)
• 1 tablespoon Coconut Oil (For tempering)
• 0.5 teaspoon Mustard Seeds
• 0.25 teaspoon Asafoetida (Also known as hing)
• 10 leaves Curry Leaves
• 2 tablespoon Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Kokum Extract

   • In a medium bowl, combine the dried kokum petals with 1.5 cups of warm water.
   • Allow them to soak for 10-15 minutes until they become soft and pliable.
   • Using your fingertips, squeeze the soaked kokum petals thoroughly in the water to release their tangy pulp and deep pink color.
   • Strain the liquid through a fine-mesh sieve into a larger serving bowl, pressing down on the petals to extract all the juice. Discard the used petals.
2. 2

   Combine the Kadi Base

   • To the bowl of kokum extract, add the thin coconut milk, finely chopped green chilies, and grated ginger.
   • Stir in the salt and optional sugar. Mix well until all ingredients are evenly combined. Taste and adjust seasoning if necessary.
3. 3

   Prepare the Tempering (Tadka)

   • Heat the coconut oil in a small tadka pan or skillet over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.