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 Assamese sour fish curry made with tomatoes and a hint of panch phoron. This light, tangy curry with tender fish pieces is a comforting meal, best enjoyed with steamed rice.
A rustic and smoky mashed eggplant dish from Assam, flavored with pungent mustard oil, raw onions, and fresh chilies. This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal.
A unique Assamese stir-fry featuring the distinctively bitter Bhekuri Tita flowers, balanced with potatoes and simple spices. This traditional dish is celebrated for its unique flavor and health benefits, offering a true taste of Northeast Indian cuisine.
About Steamed Basmati Rice, Bilahi Tenga, Bengena Pitika and Bhekuri Tita Phool Bhaji
Tangy tomato curry with aromatic smoked eggplant mash & fluffy rice. Soul-satisfying and perfectly spiced!
This assamese dish is perfect for dinner. With 821.11 calories and 34.52g 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.
278cal
24gprotein
7gcarbs
18gfat
Ingredients
500 g Rohu Fish (Cut into 1-inch thick steaks)
0.5 tsp Turmeric Powder (For marinating the fish)
0.5 tsp Salt (For marinating the fish)
4 tbsp Mustard Oil (For frying and tempering)
1 tsp Panch Phoron (A five-spice blend)
3 pcs Green Chili (Slit lengthwise)
4 pcs Tomatoes (Medium-sized, pureed)
2.5 cup Water (Use warm water for best results)
2 tbsp Kazi Nemu Juice (Can be substituted with regular lime juice)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Thoroughly clean the fish pieces and pat them completely dry with a paper towel.
In a mixing bowl, gently rub the fish with 0.5 tsp turmeric powder and 0.5 tsp salt, ensuring each piece is evenly coated.
Set aside to marinate for 10-15 minutes.
2
Shallow Fry the Fish
Heat mustard oil in a wide pan or kadai over medium-high heat. Wait until the oil is very hot and you see faint smoke rising; this reduces its pungency.
Carefully place the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan.
Fry for 2-3 minutes on each side until they turn a light golden brown. The goal is to firm up the fish, not to cook it through.
Once fried, remove the fish with a slotted spoon and set aside on a plate.
3
Prepare the Curry Base
In the same pan with the remaining oil, lower the heat to medium.
Add the panch phoron and allow the seeds to crackle and release their aroma, which should take about 30 seconds.
1 large Brinjal (Also known as eggplant, about 400-500g)
1 medium Tomato (Ripe and firm)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to your spice preference)
3 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
1 tsp Salt (Adjust to taste)
Instructions
1
Roast the Vegetables
Wash the brinjal (eggplant) and tomato thoroughly and pat them dry.
Make 2-3 deep slits in the brinjal with a knife. This helps it cook evenly and prevents it from bursting.
Lightly grease the skin of the brinjal and tomato with a few drops of oil. This makes peeling easier later.
Place the brinjal and tomato directly on a gas stove flame set to medium. You can also use a grill or a wire rack placed over the flame.
Roast for 10-15 minutes, turning them every few minutes with tongs, until the skin is completely charred and blackened, and the flesh feels soft when poked with a knife.
Remove the roasted vegetables from the flame and place them in a bowl. Cover the bowl for 5 minutes to let them steam, which will further loosen the skin.
2
Peel and Mash
Once cool enough to handle, gently peel off the charred skin from both the brinjal and the tomato. Discard the skins.
Remove and discard the stem of the brinjal.
Place the peeled pulp in a mixing bowl.
Using a fork or a potato masher, mash the pulp together. Aim for a coarse, slightly chunky texture rather than a smooth puree.
3
Combine and Serve
To the mashed vegetable pulp, add the finely chopped onion, green chilies, and fresh coriander leaves.
Pour in the pungent mustard oil and add salt to taste.
Gently mix everything together until just combined. Be careful not to overmix, as this can make the dish watery.
Taste and adjust the salt or chilies if needed.
Serve the Bengena Pitika immediately with hot steamed rice, dal, and a side of roti for a complete Assamese meal.
2 cup Bhekuri Tita Phool (Cleaned and tough stems removed)
2 medium Potato (Peeled and diced into 1/2-inch cubes)
1 medium Onion (Finely sliced)
4 cloves Garlic (Minced)
2 Green Chili (Slit lengthwise)
2 tbsp Mustard Oil
0.5 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
Instructions
1
Heat the mustard oil in a kadai or pan over medium-high heat. To remove its raw pungency, allow the oil to heat until it just begins to smoke lightly, then reduce the heat to medium.
2
Add the sliced onions, minced garlic, and slit green chilies to the hot oil. Sauté for 2-3 minutes until the onions become soft and translucent.
3
Add the diced potatoes, turmeric powder, and salt. Stir well to ensure the potatoes are evenly coated with the spices. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the potatoes are about 50% cooked and slightly tender.
4
Add the cleaned Bhekuri Tita flowers to the pan. Gently fold them into the potato mixture, being careful not to mash the potatoes.
5
Cook uncovered for another 5-6 minutes, stirring gently from time to time. The flowers will wilt and cook down. Continue cooking until the potatoes are fully tender and the bhaji is dry. Avoid overcooking the flowers to retain their texture.
6
Turn off the heat. Serve the Bhekuri Tita Phool Bhaji hot as a traditional side dish with steamed rice and a simple dal.
Add the slit green chilies and sauté for another 15-20 seconds.
Pour in the tomato puree. Add the remaining 0.5 tsp turmeric powder and 1 tsp salt.
Cook the mixture for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the masala.
4
Simmer the Curry
Pour 2.5 cups of warm water into the pan and stir to combine with the tomato base. Bring the gravy to a rolling boil.
Once boiling, gently slide the fried fish pieces into the gravy.
Reduce the heat to a low simmer, cover the pan with a lid, and let it cook for 5-6 minutes. This allows the fish to absorb the tangy flavors of the curry.
5
Finish and Garnish
Turn off the heat completely.
Gently stir in the Kazi Nemu or lime juice. Adding it off the heat preserves its fresh flavor and prevents bitterness.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes before serving. This helps the flavors to meld beautifully. Serve hot with steamed rice.
