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 tangy and aromatic curry from the heart of Assam, featuring fermented bamboo shoots (khorisa) and tender fish. This unique dish offers a pungent, sour flavor profile that is a true taste of Northeast India.
A classic North Indian comfort food, this red lentil dal is quick, nutritious, and incredibly flavorful. A simple tempering of spices, onions, and tomatoes transforms the humble masur dal into a delicious, hearty dish perfect with rice or roti.
About Steamed Basmati Rice, Assamese Bamboo Shoot Curry and Masur Dal Tadka
Unique bamboo shoot and potato curry with protein-packed masoor dal. Aromatic & energy-giving!
This assamese dish is perfect for dinner. With 725.28 calories and 33.59g of protein per serving, it's a muscle-gain option 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.
355cal
27gprotein
24gcarbs
18gfat
Ingredients
500 g Rohu Fish (Cut into 4-5 curry pieces)
100 g Fermented Bamboo Shoot (Also known as Khorisa, rinsed)
2 medium Potato (Peeled and cubed into 1-inch pieces)
2 medium Tomato (Finely chopped)
1 medium Onion (Thinly sliced)
1 tbsp Ginger-Garlic Paste
3 pcs Green Chili (Slit lengthwise)
4 tbsp Mustard Oil
1 tsp Panch Phoron (Bengali five-spice blend)
1 tsp Turmeric Powder (Divided into two 1/2 tsp portions)
1.5 tsp Salt (Adjust to taste)
3 cup Water (About 720 ml)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate and Fry the Fish
Clean the fish pieces and pat them dry. In a bowl, toss the fish with 1/2 tsp of turmeric powder and 1/2 tsp of salt, ensuring each piece is well-coated. Let it marinate for 10 minutes.
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and just starts to smoke. This step is crucial to mellow its pungent flavor.
Carefully slide the marinated fish into the hot oil. Fry for 3-4 minutes per side until golden brown and crisp. Do this in batches if needed to avoid overcrowding the pan.
Remove the fried fish with a slotted spoon and set aside on a plate.
2
Prepare the Curry Base (Masala)
In the same pan with the remaining oil, lower the heat to medium. Add the panch phoron and let the seeds crackle for about 30 seconds until fragrant.
Add the sliced onions and sauté for 3-4 minutes until they soften and become translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
0.5 tsp Red Chili Powder (adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Rinse the masur dal under running water until the water runs clear. Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Stir well.
2
Secure the lid of the pressure cooker and cook on medium-high heat for 2-3 whistles (approximately 10-12 minutes). Turn off the heat and allow the pressure to release naturally. Once the pressure has subsided, open the cooker and whisk the dal gently to achieve a smooth, creamy consistency.
3
While the dal is cooking, prepare the tempering (tadka). Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.
4
Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
5
Add the minced garlic and grated ginger. Sauté for another minute until their raw aroma disappears. Then, add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until it turns soft and golden brown.
6
Stir in the chopped tomatoes, slit green chili, and the remaining 1/2 teaspoon of salt. Cook for 4-5 minutes until the tomatoes break down and become mushy, and you see oil separating from the masala.
7
Add the red chili powder and coriander powder. Mix well and cook for one more minute to toast the spices.
Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they break down and become mushy.
Add the cubed potatoes, the remaining 1/2 tsp of turmeric powder, and 1 tsp of salt. Mix well to coat the potatoes with the masala.
Add the rinsed fermented bamboo shoots (khorisa). Sauté for 2-3 minutes, allowing its unique, pungent aroma to meld with the spices.
4
Simmer the Curry
Pour in 3 cups of water and stir everything together. Increase the heat and bring the curry to a rolling boil.
Once boiling, reduce the heat to a low-medium, cover the pan, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
5
Finish and Serve
Gently slide the fried fish pieces back into the simmering gravy. Spoon some of the gravy over the fish.
Let it simmer uncovered for another 4-5 minutes, allowing the fish to absorb the flavors of the curry. Avoid stirring too much to prevent the fish from breaking.
Check for seasoning and adjust salt if necessary. Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice for an authentic Assamese meal.
8
Pour the prepared tempering directly into the cooked dal in the pressure cooker. Stir everything together to combine well.
9
Bring the dal to a gentle simmer over low heat and let it cook for 2-3 minutes, allowing the flavors to meld. If the dal seems too thick, add a little hot water to reach your desired consistency.
10
Turn off the heat. Stir in the garam masala, freshly chopped coriander leaves, and optional lemon juice. Mix well and serve hot.
