Pani Diya Koni, Steamed Basmati Rice and Papaya Khar

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 raw papaya (peeled, deseeded, and cut into 1-inch cubes)
• 2 tbsp mustard oil
• 1 tsp panch phoron (bengali five-spice blend)
• 2 pc green chili (slit lengthwise)
• 1 tsp ginger paste
• 0.25 tsp turmeric powder
• 0.5 tsp baking soda (substitute for traditional kola khar)
• 0.75 tsp salt (adjust to taste)
• 1.5 cup water
• 2 tbsp coriander leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Papaya: Peel the raw papaya, slice it in half, and scoop out the seeds. Cut the flesh into small, uniform 1-inch cubes. Rinse the cubes under cold water and set aside.

2. 2

   Make the Tempering (Tadka): Heat mustard oil in a kadai or a medium-sized pot over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron, and allow the seeds to crackle and become fragrant, which takes about 30 seconds.

3. 3

   Sauté the Aromatics: Add the slit green chilies and ginger paste to the hot oil. Sauté for another 30-45 seconds, stirring continuously, until the raw smell of the ginger disappears.

4. 4

   Cook the Papaya: Add the cubed raw papaya to the pot. Stir well to coat the papaya with the oil and spices. Sauté for 2-3 minutes.

5. 5

   Simmer the Curry: Pour in 1.5 cups of water, then add the turmeric powder and salt. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the papaya pieces are tender when pierced with a fork.

6. 6

   Add the Khar (Alkali): Once the papaya is fully cooked and soft, add the baking soda. Stir gently. The liquid might froth slightly, which is normal. Let it cook uncovered for another 2 minutes. This step gives the dish its characteristic flavor.

7. 7