Sarson Machli, Steamed Basmati Rice and Sarson ka Saag

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 Mustard Greens (Roughly chopped)
• 250 g Spinach (Roughly chopped)
• 125 g Bathua Leaves (Optional, roughly chopped)
• 2 medium Onion (Finely chopped, divided)
• 2 inch Ginger (Peeled and chopped, divided)
• 10 cloves Garlic (Chopped, divided)
• 4 pcs Green Chilli (Slit lengthwise)
• 1 medium Tomato (Roughly chopped)
• 3 tbsp Maize Flour (Also known as Makki ka Atta)
• 4 tbsp Ghee (For tempering)
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 1 cup Water (For cooking the greens)
• 4 tbsp White Butter (For serving)

Instructions

1. 1

   Prepare and Cook the Greens

   • Wash the mustard greens, spinach, and bathua leaves thoroughly in several changes of water to remove all grit. Roughly chop them.
   • In a large pressure cooker, combine the chopped greens, 1 chopped onion, half of the chopped ginger, half of the chopped garlic, green chillies, and the chopped tomato.
   • Add 1 cup of water and 1.5 tsp of salt. Mix everything well.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15-20 minutes until the greens are completely tender.
   • Allow the pressure to release naturally before opening the lid.
2. 2

   Blend and Thicken the Saag

   • Once the pressure has released, open the cooker. The greens will have cooked down significantly.
   • Using a traditional wooden churner (madhani) or an immersion blender, coarsely blend the cooked greens. Avoid making a smooth puree; a rustic, slightly coarse texture is key to authentic Sarson ka Saag.
   • In a small bowl, mix the maize flour with 1/4 cup of water to form a smooth, lump-free slurry.
   • Pour this slurry into the blended greens and mix well.