Posto Dimer Bora, Steamed Basmati Rice and Biulir Dal

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

• 1 cup Urad Dal (skinned and split)
• 2 cup Water (for soaking)
• 0.5 tsp Turmeric Powder
• 1 inch Ginger (finely grated)
• 2 whole Green Chili (slit lengthwise)
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance flavors)
• 2 tbsp Ghee (or mustard oil for a pungent flavor)
• 1 tsp Fennel Seeds
• 2 whole Dried Red Chili (broken in half)
• 1 whole Bay Leaf
• 0.25 tsp Asafoetida

Instructions

1. 1

   Soak the Dal

   • Rinse the urad dal under cool running water until the water runs clear. This removes any dust or impurities.
   • Place the rinsed dal in a bowl and cover with 2 cups of water. Let it soak for at least 30 minutes, or up to 2 hours. Soaking is key to a creamy texture and faster cooking.
   • After soaking, drain the water completely and discard it.
2. 2

   Pressure Cook the Dal

   • Transfer the drained dal to a pressure cooker. Add 4 cups of fresh water, turmeric powder, grated ginger, 1 slit green chili, and salt.
   • Secure the lid and cook on medium-high heat for 4-5 whistles, which typically takes about 15-20 minutes.
   • Turn off the heat and allow the pressure to release naturally. Do not force open the cooker.
   • Once the pressure has subsided, open the lid. The dal should be soft and cooked through. Whisk it gently with a wire whisk or the back of a ladle until it reaches a creamy consistency. Avoid over-whisking into a paste.
   • Stir in the sugar. If the dal seems too thick, add 1/2 cup of hot water to reach your desired consistency.
3. 3