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 chicken curry from the Chettinad region. Tender chicken pieces are coated in a freshly ground spice blend, making it a perfect side for rice or roti.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
About Steamed Basmati Rice, Chettinad Chicken Varuval and Tomato Rasam
Aromatic, perfectly spiced Chettinad chicken varuval with rice & gut-friendly rasam – pure comfort!
This tamil dish is perfect for lunch. With 711.65 calories and 40.95g 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.
327cal
32gprotein
17gcarbs
16gfat
Ingredients
500 g Chicken (Bone-in or boneless, cut into 1.5-inch pieces)
0.5 tsp Turmeric Powder
1 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Divided use)
7 pcs Dried Red Chilies (Adjust to your spice preference)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
1 pc Star Anise
1 tsp Kalpasi (Optional, for authentic flavor)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
0.5 tsp Mustard Seeds
15 pcs Curry Leaves (Fresh)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
1 pc Tomato (Medium, finely chopped)
0.25 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with turmeric powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 20 minutes at room temperature.
2
Prepare the Chettinad Masala Powder
Heat a small, dry pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and kalpasi (if using).
Dry roast the spices, stirring constantly for 2-3 minutes until they release a rich aroma and turn slightly darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
3
Sauté the Aromatics
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and becomes soft and pulpy.
4
Cook the Chicken Varuval
Add the freshly ground Chettinad masala powder to the pan. Sauté for 1 minute until it's aromatic.
Add the marinated chicken pieces and the remaining 1 tsp of salt. Mix well, ensuring the chicken is fully coated with the masala.
Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
Pour in 1/4 cup of water, stir to combine, and bring to a simmer.
Cover the pan, reduce the heat to low, and let the chicken cook for 15-20 minutes, or until it is tender and cooked through (internal temperature reaches 165°F or 74°C).
5
Finish and Serve
Once the chicken is cooked, remove the lid and increase the heat to medium-high.
Continue to cook, stirring frequently, for another 3-5 minutes until all the moisture evaporates and the masala clings tightly to the chicken pieces, creating a dry roast consistency.
