Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
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
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.
A unique Goan curry featuring tangy hog plums in a fragrant, roasted coconut and lentil gravy. The blend of urad dal and fenugreek seeds gives it a distinct earthy flavor, balanced with a hint of jaggery sweetness. A coastal classic.
A simple and comforting Konkani stir-fry featuring tender green beans, fresh coconut, and a classic South Indian tempering. This quick and healthy side dish comes together in under 30 minutes and pairs perfectly with rice and dal.
About Steamed Basmati Rice, Amlechi Uddamethi and Beans Upkari
Tangy Amlechi Uddamethi with fresh Beans Upkari and rice - a gut-friendly, homestyle meal!
This konkani dish is perfect for lunch. With 639.2099999999999 calories and 12.28g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
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
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.
227cal
4gprotein
27gcarbs
13gfat
Ingredients
12 pieces Hog Plums (Also known as Ambade. Lightly crush with a pestle before using.)
1 cup Fresh Grated Coconut
2 tbsp Urad Dal (Split and skinned black gram lentils.)
1 tsp Fenugreek Seeds (Also known as Methi seeds.)
5 pieces Dried Red Chillies (Use Byadgi or Kashmiri for good color and mild heat.)
5 tsp Coconut Oil (Divided use: 2 tsp for roasting and 3 tsp (1 tbsp) for tempering.)
0.5 tsp Turmeric Powder
1 tbsp Jaggery (Grated or powdered. Adjust to balance the sourness of the hog plums.)
1.25 tsp Salt (Adjust to taste.)
2 cup Water (Approx. 1/2 cup for grinding and 1.5 cups for the gravy.)
1 tsp Mustard Seeds
10 leaves Curry Leaves
0.25 tsp Asafoetida (Also known as Hing.)
Instructions
1
Roast the Masala Ingredients
Heat 2 tsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the urad dal, fenugreek seeds, and dried red chillies. Sauté for 2-3 minutes until the dal turns golden and the seeds become fragrant. Be careful not to burn the fenugreek seeds, as they will turn bitter.
Add the fresh grated coconut and continue to roast, stirring constantly, for 4-5 minutes until the coconut is golden brown and aromatic.
Remove the pan from the heat and allow the mixture to cool down completely.
2
Grind the Masala Paste
Transfer the cooled roasted ingredients to a grinder or blender jar.
Add the turmeric powder and approximately 1/2 cup of water.
Grind to a very smooth, fine paste. You may need to add a little more water, one tablespoon at a time, to facilitate grinding.
3
Cook the Curry
Pour the ground masala paste into a medium-sized pot.
Rinse the grinder jar with 1.5 cups of water and add this water to the pot. This ensures you get all the masala and achieves the right gravy consistency.
500 g Green Beans (Trimmed and chopped into 1-inch pieces)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
2 pcs Dried Red Chillies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing
0.75 tsp Salt (Or to taste)
3 tbsp Water (For steaming)
0.5 cup Fresh Grated Coconut
0.5 tsp Jaggery Powder (Optional, for a hint of sweetness)
Instructions
1
Prepare the green beans by washing them thoroughly, trimming the ends, and chopping them into uniform 1-inch pieces. Set aside.
2
Heat the coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the urad dal and sauté until it turns a light golden brown, which takes about 1 minute.
3
Add the broken dried red chillies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
4
Immediately add the chopped green beans and salt to the pan. Stir well to coat the beans evenly with the tempering. Sprinkle 3 tablespoons of water over the beans.
5
Cover the pan with a lid, reduce the heat to low-medium, and let the beans steam for 10-12 minutes. Stir occasionally to prevent sticking. Cook until they are tender but still retain a slight crunch.
6
Once the beans are cooked, add the fresh grated coconut and optional jaggery powder. Mix everything gently and cook uncovered for 2 more minutes to allow the flavors to meld together.
7
Serve the Beans Upkari hot as a side dish with steamed rice and dal, sambar, or rasam.
Add the lightly crushed hog plums, grated jaggery, and salt to the pot. Stir everything together well.
Bring the curry to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for 10-12 minutes. The curry is done when the hog plums are tender and the raw aroma of the masala has disappeared.
4
Prepare and Add the Tempering (Tadka)
While the curry simmers, prepare the tempering. Heat the remaining 3 tsp (1 tbsp) of coconut oil in a small tadka pan over medium-high heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the curry leaves and asafoetida. Sauté for about 20-30 seconds until the leaves are crisp and fragrant.
Immediately pour this hot tempering over the simmering curry. Stir gently to incorporate.
5
Rest and Serve
Turn off the heat and let the curry rest for at least 10 minutes to allow the flavors to meld.
