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.
Soft paneer cubes simmered in a fiery, aromatic gravy made from a unique blend of freshly roasted South Indian spices. This authentic Chettinad dish from Tamil Nadu is a true explosion of complex flavors, perfect for a special meal.
A vibrant and healthy South Indian stir-fry made with finely chopped beetroot, aromatic spices, and a generous sprinkle of fresh coconut. This simple side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
About Steamed Basmati Rice, Chettinad Paneer Masala and Beetroot Poriyal
Creamy, protein-packed Chettinad paneer masala with iron-boosting beetroot poriyal. A delicious dinner!
This chettinad dish is perfect for dinner. With 889.52 calories and 24.07g 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.
436cal
16gprotein
23gcarbs
32gfat
Ingredients
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chilies (Use Guntur or Byadgi chilies for best results. Adjust quantity for spice level.)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom
1 pcs Star Anise
1 tsp Dagad Phool (Also known as kalpasi or black stone flower. Key for authentic flavor.)
3 tbsp Desiccated Coconut (Unsweetened. Freshly grated coconut can also be used.)
250 g Paneer (Cut into 1-inch cubes.)
3 tbsp Gingelly Oil (Indian sesame oil. Can be substituted with any neutral vegetable oil.)
1 tsp Mustard Seeds
15 pcs Curry Leaves (Fresh curry leaves are highly recommended.)
2 pcs Onion (Medium-sized, finely chopped.)
1.5 tbsp Ginger-Garlic Paste
1 cup Tomato Puree (From about 3 medium tomatoes.)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste.)
1.5 cup Water (Use hot water for best results.)
1 tbsp Lemon Juice (Freshly squeezed.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare the Chettinad Masala Powder
Heat a heavy-bottomed pan over low heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon, cloves, cardamom, star anise, and dagad phool.
Dry roast for 3-4 minutes, stirring continuously, until the spices become aromatic and slightly darker. Do not let them burn.
Add the desiccated coconut and continue to roast for another 1-2 minutes until the coconut is fragrant and turns a light golden brown.
Transfer the roasted spices to a plate and let them cool down completely. Once cool, grind them into a fine powder using a spice grinder or a powerful blender. Set aside.
2
Prepare the Paneer (Optional)
For softer paneer, soak the cubes in a bowl of hot, lightly salted water for 15 minutes. Drain before use.
For a firmer texture, you can shallow-fry the paneer cubes in 1 tablespoon of oil until they are light golden on all sides. Set aside.
3
Sauté Aromatics and Build the Gravy Base
Heat gingelly oil in the same pan or a kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter.
Wash the beetroots thoroughly. Peel the skin and chop them into very small, uniform ¼-inch cubes. A food processor with a dicing attachment can speed this up.
Finely chop the onion and slit the green chillies lengthwise.
2
Tempering (3 mins)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Add the urad dal and chana dal. Sauté for about 1-2 minutes until they turn a light golden brown, being careful not to burn them.
Add the asafoetida, curry leaves, and slit green chillies. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté Aromatics (3 mins)
Add the finely chopped onions to the pan and sauté for 2-3 minutes until they become soft and translucent.
Add the curry leaves and sauté for 30 seconds until they turn crisp.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes until the onions are soft, translucent, and start to turn golden brown at the edges.
Add the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
4
Cook the Gravy
Add the tomato puree and cook for 6-8 minutes, stirring occasionally, until the mixture thickens, darkens in color, and oil begins to separate from the sides.
Reduce the heat to low. Add the turmeric powder and 3-4 tablespoons of the freshly ground Chettinad masala powder. Stir and cook for 1 minute until fragrant.
Slowly pour in 1.5 cups of hot water, stirring continuously to avoid lumps. Add salt to taste.
Bring the gravy to a gentle boil, then reduce the heat to a simmer.
5
Simmer and Finish
Gently add the soaked (or fried) paneer cubes to the simmering gravy.
Cover the pan and let it cook on low heat for 5-7 minutes. This allows the paneer to absorb the flavors of the masala without becoming tough.
Turn off the heat. Stir in the fresh lemon juice.
Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving for the flavors to meld.
Add the chopped beetroot, turmeric powder, and salt to the pan. Mix everything well to ensure the beetroot is coated with the spices.
Sprinkle 3 tablespoons of water over the mixture. This will create steam to cook the beetroot.
Cover the pan with a lid and reduce the heat to low. Cook for 8-10 minutes, or until the beetroot is tender. Stir occasionally to prevent sticking.
5
Garnish and Serve (2 mins)
Once the beetroot is cooked through, remove the lid and add the fresh grated coconut.
Gently mix to combine and cook for another 1-2 minutes to allow the flavors to meld.
Turn off the heat. Serve the Beetroot Poriyal hot as a side dish with steamed rice, sambar, rasam, or curd rice.
