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 classic from Assam, this dish features tender pork belly simmered in a tangy, aromatic gravy with fermented bamboo shoots. It's a hearty and flavorful curry, best enjoyed with steamed rice.
A classic Bengali comfort food, this yellow split pea dal is light, aromatic, and subtly sweet. Flavored with fresh ginger and a traditional panch phoron tempering, it's the perfect simple dish to serve with steamed rice.
A quintessential Bengali delicacy, Begun Bhaja features thick slices of eggplant marinated in simple spices and shallow-fried in mustard oil until golden and crisp on the outside, and meltingly soft within. This beloved comfort food is the perfect accompaniment to a classic meal of dal and steamed rice.
About Steamed Basmati Rice, Assamese Pork with Bamboo Shoot, Matar Dal and Begun Bhaja
Aromatic Assamese pork with bamboo shoot, hearty dal & crispy eggplant – melt-in-mouth comfort food!
This assamese dish is perfect for dinner. With 1430.3400000000001 calories and 33.51g 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.
799cal
14gprotein
13gcarbs
77gfat
Ingredients
500 g Pork Belly (Cut into 1.5-inch pieces, with fat)
1 cup Fermented Bamboo Shoot (Drained and rinsed thoroughly)
3 tbsp Mustard Oil
2 pcs Onion (Medium-sized, finely sliced)
2 tbsp Ginger-Garlic Paste
4 pcs Green Chilies (Slit lengthwise)
1 pcs Bhut Jolokia (Optional, for authentic heat)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.25 tsp Salt (Or to taste)
2 cup Water (Hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's very hot and you see light smoke.
Carefully add the sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and the optional Bhut Jolokia. Cook for 2 minutes, stirring continuously, until the raw aroma disappears.
2
Sear Pork and Add Spices
Increase the heat to high and add the pork belly pieces to the pan. Sear for 6-8 minutes, turning them, until the pork is browned on all sides. This step is crucial for flavor.
Reduce the heat to medium. Add the turmeric powder, red chili powder, and salt. Mix thoroughly to ensure the pork is evenly coated with the spices. Cook for another 2 minutes.
3
Incorporate Bamboo Shoots and Simmer
Add the drained and rinsed fermented bamboo shoots to the pan. Sauté for 3-4 minutes, allowing the tangy aroma to meld with the pork and spices.
Pour in 2 cups of hot water and stir everything together. Bring the mixture to a vigorous boil.
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, but recommended for authentic taste)
0.33 cup Mustard Oil (For shallow frying)
Instructions
1
Prepare the Eggplant
Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
Trim off the stem and the base. Slice the eggplant into round discs, about 1/2-inch (1.25 cm) thick. Slicing too thin will cause them to break, and too thick will result in an undercooked center.
2
Marinate the Slices
In a wide, shallow plate, combine the rice flour, turmeric powder, red chili powder, salt, and sugar.
Mix the dry spices well.
Take each eggplant slice and dredge it in the spice mixture, pressing gently to ensure an even and complete coating on both sides and the edges.
Let the coated slices rest on a separate plate for 10 minutes. This step helps the spices adhere better and draws out some moisture from the eggplant.
3
Heat the Oil
Pour mustard oil into a wide, heavy-bottomed skillet or frying pan.
Heat the oil over a medium flame until it is hot but not smoking. To check if the oil is ready, drop a tiny pinch of the spice mix into it; it should sizzle immediately without turning dark.
4
Shallow Fry the Eggplant
Carefully place the marinated eggplant slices in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
Fry for 3-5 minutes on the first side, or until it turns a deep golden brown and the edges look crisp.
Using tongs, gently flip the slices. Fry for another 3-5 minutes on the second side until it's equally golden and the center is tender. A fork should pierce it easily.
5
Drain and Serve
Once cooked, remove the fried slices from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crispy with steamed rice and dal.
