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 fiery and aromatic South Indian dry curry where cauliflower florets are pan-roasted with a freshly ground Chettinad spice blend. This dish bursts with bold flavors of black pepper, fennel, and star anise, creating a memorable and spicy side dish.
A comforting and aromatic South Indian soup, bursting with the pungent heat of black pepper and the tang of tamarind. This traditional remedy for colds is perfect served with hot rice or sipped on its own.
About Steamed Basmati Rice, Chettinad Cauliflower Roast and Milagu Rasam
Aromatic, perfectly spiced cauliflower Chettinad roast with zesty pepper rasam and rice – a fiber-rich feast!
This chettinad dish is perfect for dinner. With 551.91 calories and 13.89g of protein per serving, it's a high-fiber 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.
186cal
5gprotein
15gcarbs
13gfat
Ingredients
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and moderate heat. Adjust quantity for spice level.)
1 pcs Star Anise
4 pcs Cloves
1 inch Cinnamon Stick
500 g Cauliflower (About 1 medium head, cut into bite-sized florets)
6 cups Water (For blanching the cauliflower)
0.5 tsp Salt (For blanching water)
3 tbsp Gingelly Oil (Indian sesame oil. Can be substituted with vegetable oil.)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
10 pcs Curry Leaves (Fresh is highly recommended)
150 g Onion (About 1 large onion, finely chopped)
1 tbsp Ginger Garlic Paste
120 g Tomato (About 1 medium tomato, finely chopped)
0.5 tsp Turmeric Powder
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala
In a small, dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, star anise, cloves, and the cinnamon stick.
Dry roast for 2-3 minutes, stirring constantly, until the spices are deeply aromatic and a shade darker. Be careful not to burn them.
Transfer the roasted spices to a plate and allow them to cool completely.
Once cooled, grind them into a fine powder using a spice grinder or a high-powered blender. Set aside.
2
Blanch the Cauliflower
Bring 6 cups of water to a rolling boil in a large pot. Add 1/2 teaspoon of salt.
Carefully add the cauliflower florets to the boiling water and blanch for exactly 3 minutes. This par-cooks them and helps them hold their shape.
Immediately drain the cauliflower in a colander and rinse with cold water to stop the cooking process. Ensure it is drained very well.
3
Sauté the Aromatics
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
1 tbsp Tamarind (Paste, or a small lime-sized ball soaked in water)
1 tbsp Black Peppercorns (Use whole peppercorns for fresh grinding)
1 tsp Cumin Seeds (For the ground spice mix)
1 pcs Tomato (Medium-sized, finely chopped)
4 cloves Garlic (Optional, lightly crushed)
0.25 tsp Turmeric Powder
1 tbsp Ghee (Can be substituted with sesame oil)
1 tsp Mustard Seeds
2 pcs Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
4 cup Water (Divided for cooking dal, tamarind, and adjusting consistency)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Dal and Tamarind Extract (Time: 15 mins)
In a pressure cooker, combine the rinsed toor dal, 1/4 tsp turmeric powder, and 1 cup of water. Cook for 3-4 whistles until the dal is completely soft and mushy. Mash it well and set aside.
While the dal cooks, soak the tamarind in 1 cup of warm water for about 10-15 minutes. Squeeze the pulp thoroughly to extract the juice. Strain the liquid, discard the pulp, and reserve the tamarind water.
2
Grind the Rasam Spice Powder (Time: 2 mins)
In a small spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and optional garlic cloves.
Grind them into a coarse powder. This freshly ground mix is crucial for the authentic aroma and flavor of the rasam.
3
Boil the Rasam Base (Time: 7 mins)
In a medium-sized pot or saucepan, add the prepared tamarind water, chopped tomato, the freshly ground spice powder, and salt.
Add 2 cups of water and bring the mixture to a rolling boil over medium heat.
Allow it to boil for 5-7 minutes. This step is important to cook off the raw smell of the tamarind and infuse the water with the spices.
Add the mustard seeds. Once they begin to splutter, add the urad dal and sauté for about 30 seconds until it turns light golden.
Add the curry leaves and sauté for another 10 seconds until they are crisp.
Add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
Stir in the ginger garlic paste and cook for 1 minute until its raw aroma disappears.
Add the chopped tomato and cook for 4-5 minutes, mashing it with your spoon, until it breaks down and becomes soft and pulpy.
4
Roast the Cauliflower
Reduce the heat to low. Add the turmeric powder and the freshly ground Chettinad masala powder. Sauté for 1 minute until fragrant.
Add the blanched cauliflower florets and 1 teaspoon of salt. Gently toss everything together to coat the cauliflower evenly with the spice mixture.
Sprinkle 3 tablespoons of water over the cauliflower, cover the pan, and let it cook on low heat for 8-10 minutes, or until the cauliflower is tender but still has a slight bite.
Uncover the pan, increase the heat to medium-high, and continue to roast for another 5-7 minutes, stirring occasionally. Allow the cauliflower to get slightly charred and browned at the edges for the best flavor.
Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves.
5
Serve
Serve the Chettinad Cauliflower Roast hot as a side dish with sambar rice, rasam rice, or curd rice. It also pairs well with roti or chapati.
4
Combine and Simmer (Time: 3 mins)
Reduce the heat to low. Pour the mashed toor dal into the boiling rasam base and stir well to combine.
If the rasam is too thick, add up to 1 more cup of water to achieve a thin, soupy consistency.
Let the rasam heat through gently for 2-3 minutes until it becomes frothy on top. Crucially, do not let it boil vigorously at this stage, as it can lose its delicate aroma and flavor.
5
Prepare the Tempering (Tadka) (Time: 2 mins)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds. Wait for them to splutter completely.
Add the broken dried red chilies, curry leaves, and a generous pinch of hing. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
6
Garnish and Serve (Time: 1 min)
Immediately pour the hot tempering over the rasam in the pot. You should hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves and give it a gentle stir.
Serve the Milagu Rasam piping hot with steamed rice, or sip it as a comforting soup.
