Pork Vindaloo, Steamed Basmati Rice and Green Bean Bhaji

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 Green Beans (trimmed and chopped into 1-inch pieces)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 8 pcs Curry Leaves (optional)
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, balances flavors)
• 0.25 cup Water (for steaming the beans)
• 3 tbsp Grated Coconut (fresh or frozen (thawed))
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30-45 seconds.
   • Add the cumin seeds and allow them to sizzle for 20 seconds. Then, add the hing and optional curry leaves and sauté for another 10 seconds until fragrant.
2. 2

   Sauté Aromatics

   • Add the finely chopped onion and slit green chilies to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.
3. 3

   Add Spice Powders

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder.
   • Stir continuously for about 45 seconds to a minute, until the spices are fragrant and the raw smell disappears. Be careful not to burn them.
4. 4

   Cook the Green Beans