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 rustic and hearty curry from Assam, featuring tender duck meat slow-cooked with soft ash gourd. The rich flavors of duck fat are balanced by whole spices and a hint of black pepper, creating a truly unique and comforting dish.
A unique Assamese delicacy featuring raw papaya cooked with an alkaline base called 'khar'. This simple, rustic dish has a distinct savory flavor and is traditionally enjoyed with steamed rice. A comforting and digestive-friendly meal.
A simple, rustic Assamese stir-fry made with pungent mustard greens and basic spices. This quick and healthy side dish highlights the unique flavor of the greens, cooked with just garlic and green chilies, and is a staple in homes across Assam.
About Steamed Basmati Rice, Assamese Duck Curry with Ash Gourd, Omita Khar and Lai Xaak Bhaji
Aromatic duck curry with fiber-rich greens & papaya, served with rice – a gut-friendly, protein-packed meal!
This assamese dish is perfect for dinner. With 1456.6 calories and 36.589999999999996g 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.
920cal
24gprotein
16gcarbs
85gfat
Ingredients
750 g Duck (Bone-in, curry cut pieces)
500 g Ash Gourd (Peeled and cut into 1.5-inch cubes)
3 tbsp Mustard Oil
250 g Onion (About 2 medium, thinly sliced)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
3 pcs Green Chili (Slit lengthwise)
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom
4 pcs Cloves
1 tbsp Black Peppercorns (Coarsely crushed)
1 tsp Turmeric Powder
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Or to taste)
3 cup Hot Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Duck
Clean the duck pieces thoroughly and pat them dry with a paper towel.
In a large bowl, combine the duck pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Mix well to coat evenly.
Set aside to marinate for at least 15-20 minutes.
2
Sear the Duck
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's fragrant and just begins to smoke lightly.
Carefully place the marinated duck pieces in a single layer. Sear in batches if necessary to avoid overcrowding.
Cook for 4-5 minutes per side until the duck is well-browned and a good amount of fat has rendered. Remove the seared duck from the pan and set aside.
3
Prepare the Curry Base
In the same pan with the rendered duck fat and oil, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until the spices are aromatic.
Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until they are soft and deeply golden brown.
500 g Raw Papaya (Peeled, deseeded, and cut into 1-inch cubes)
0.25 cup Masoor Dal (Rinsed well)
1 tsp Baking Soda (A substitute for traditional khar)
2 cup Water (For boiling)
0.75 tsp Salt (Adjust to taste)
2 tbsp Mustard Oil (For authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
1 inch piece Ginger (Finely grated)
2 pcs Green Chili (Slit lengthwise)
Instructions
1
In a medium pot or kadai, combine the cubed raw papaya, rinsed masoor dal, baking soda, salt, and 2 cups of water. Stir everything together.
2
Place the pot over medium-high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.
3
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Cook until the papaya is fork-tender and the dal is completely cooked and mushy.
4
Uncover the pot and use the back of a spoon or a masher to gently break down some of the papaya cubes. The goal is a semi-pulpy, thick consistency, not a smooth paste. If there's excess water, cook uncovered for another 2-3 minutes to evaporate it.
5
While the papaya mixture thickens, prepare the tempering (tadka). Heat mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron and let the seeds crackle for about 30 seconds.
6
Add the grated ginger and slit green chilies to the hot oil. Sauté for 30-45 seconds until the raw smell of ginger disappears and it becomes fragrant.
7
Immediately and carefully pour the hot tempering over the cooked papaya mixture in the pot. Stir well to incorporate the flavors. Let it simmer on low heat for 2 more minutes.
Add the ginger paste, garlic paste, and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
Stir in the remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, and the coarsely crushed black peppercorns. Cook for 1 minute, stirring continuously, until the spices are fragrant.
4
Cook the Duck in Masala
Return the seared duck pieces to the pan. Mix thoroughly to coat the duck with the spice masala.
Sauté for 5-7 minutes, allowing the duck to absorb the flavors of the spices.
5
Simmer the Curry
Pour in 3 cups of hot water and add the remaining 1 tsp of salt. Stir well to combine and bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 40-45 minutes. The duck should be about 80% cooked and tender.
6
Add Ash Gourd and Finish
Gently add the cubed ash gourd to the simmering curry. Stir carefully to incorporate.
Cover the pan again and continue to cook on low heat for another 15-20 minutes, or until the duck is fully tender and the ash gourd is soft but still holds its shape.
Stir in the garam masala powder. Check the seasoning and adjust salt if necessary.
Let the curry rest for 5 minutes before garnishing with freshly chopped coriander leaves. Serve hot with steamed rice.
8
Turn off the heat. Let the Omita Khar rest for 5 minutes before serving. Serve hot as a side dish with steamed rice and dal.
