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 pungent vegetable curry from the heart of Assam, known as 'Xoriyohor Torkari'. This dish gets its unique, sharp flavor from a freshly ground mustard seed paste and is packed with seasonal vegetables. It's a comforting taste of Northeast India, traditionally served with steamed rice.
A classic Assamese lentil dish featuring the unique sourness of elephant apple (ou tenga). This light and tangy dal, made with red lentils and a simple five-spice tempering, offers a refreshing taste of Assam's traditional cuisine.
About Steamed Basmati Rice, Assamese Mustard Vegetable Curry and Ou Tenga Dal
Aromatic, fiber-rich mustard veg curry with tangy elephant apple dal & fluffy rice. Pure soul-satisfying taste!
This assamese dish is perfect for dinner. With 772.25 calories and 23.27g 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.
Servings4
Serving size: 1.5 cup
255cal
6gprotein
31gcarbs
14gfat
Ingredients
3 tbsp Black Mustard Seeds (Also known as 'xoriyoh')
3 pcs Green Chilies (Adjust to your spice preference)
4 cloves Garlic
3 tbsp Mustard Oil (Essential for authentic flavor)
1 tsp Panch Phoron (A five-spice blend of mustard, fenugreek, nigella, cumin, and fennel seeds)
2 medium Potato (Peeled and cut into 1-inch cubes)
200 g Pumpkin (Peeled and cut into 1-inch cubes)
100 g French Beans (Trimmed and cut into 1-inch pieces)
1 small Brinjal (Cut into 1-inch cubes)
1 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2.5 cup Water (Divided for grinding and for the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Mustard Paste
Rinse the black mustard seeds and soak them in 1 cup of warm water for at least 20 minutes. This step is crucial to reduce bitterness.
Drain the water completely. Transfer the soaked seeds, 2 green chilies (reserving one), and garlic cloves to a grinder.
Grind to a very smooth paste, adding about 1/4 to 1/2 cup of fresh water as needed to facilitate grinding.
2
Prepare the Vegetables
While the mustard seeds are soaking, wash, peel, and chop the potatoes, pumpkin, french beans, and brinjal as specified.
To prevent the brinjal from browning, place the cubes in a bowl of salted water until ready to use.
3
Temper Spices and Sauté Vegetables
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This mellows its sharp pungency.
Reduce the heat to medium, add the panch phoron and let the seeds splutter for about 30 seconds.
Add the cubed potatoes and pumpkin. Sauté for 5-6 minutes until they develop light golden-brown spots.
Drain the brinjal cubes and add them along with the french beans to the pan. Sauté for another 4-5 minutes.
4
Add Paste and Simmer
Add the finely chopped tomato, turmeric powder, and salt. Cook, stirring occasionally, for 3-4 minutes until the tomatoes turn soft and mushy.
Lower the heat completely and add the prepared mustard paste. Stir continuously and cook for just 1-2 minutes. Do not overcook, as this can make the curry bitter.
Pour in 2 cups of warm water and stir everything well to combine.
Increase the heat to bring the curry to a boil, then reduce to a low simmer.
5
Finish and Serve
Cover the pan and let the curry simmer for 12-15 minutes, or until all the vegetables are fork-tender and the gravy has reached your desired consistency.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes to allow the flavors to meld before serving hot with steamed rice.
Add the pre-boiled ou tenga slices to the cooked dal.
Place the cooker back on the stove (without the lid) and simmer on low-medium heat for 5-7 minutes. This allows the sour flavor of the ou tenga to infuse into the dal.
If the dal is too thick, add a splash of hot water to reach your desired consistency.
4
Prepare the Tempering (Tadka)
While the dal simmers, heat the mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. This mellows its pungent flavor.
Reduce the heat to low, add the panch phoron and let the seeds splutter for about 30 seconds.
Add the bay leaf and slit green chilies. Sauté for another 30 seconds until fragrant.
5
Finish and Serve
Carefully pour the hot tempering over the simmering dal. Be cautious as it will sizzle.
Stir gently to combine and cook for one more minute to let the flavors meld.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with steamed rice for an authentic Assamese meal.
