Steamed Basmati Rice, Echorer Dalna and Ghee

Ingredients

• 500 g raw jackfruit (Cleaned and cut into 1.5-inch cubes)
• 250 g potatoes (Peeled and cut into 1.5-inch cubes)
• 225 g onion (Finely chopped)
• 240 g tomatoes (Pureed)
• 4 tbsp mustard oil
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 whole green chili (Slit lengthwise)
• 2 whole bay leaf
• 2 whole dried red chili
• 1 inch cinnamon stick
• 3 whole green cardamom (Lightly crushed)
• 3 whole cloves
• 0.5 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp kashmiri red chili powder (Adjust to taste)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp sugar
• 1 tbsp ghee
• 1.5 tsp salt (Adjust to taste)
• 1 cup water (For pressure cooking)
• 2 cup hot water (For the gravy)
• 2 tbsp coriander leaves (Freshly chopped, for garnish)
• 1 tsp vegetable oil (For greasing hands and knife)

Instructions

1. 1

   Prepare and Boil the Vegetables

   • Grease your hands, knife, and cutting board with a little vegetable oil to prevent the jackfruit's sap from sticking.
   • In a pressure cooker, combine the jackfruit cubes, potato cubes, 1/2 tsp of the salt, and 1/2 tsp of the turmeric powder.
   • Add 1 cup of water. Secure the lid and pressure cook on medium heat for 2 whistles (about 8-10 minutes).
   • Allow the pressure to release naturally. Drain the vegetables and set them aside. Do not overcook them; they should be tender but hold their shape.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. Reduce the heat to medium.
   • Add the bay leaves, dried red chilies, cinnamon stick, green cardamoms, cloves, and cumin seeds. Sauté for 30-40 seconds until they become fragrant.
   • Add the finely chopped onion and sauté for 7-8 minutes until it turns soft and golden brown.
   • Stir in the ginger and garlic pastes. Cook for another 1-2 minutes until the raw aroma disappears.
3. 3

Ingredients

• 1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.