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 serving
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 light and flavorful Assamese fish curry made with freshwater fish, potatoes, and cauliflower. This everyday dish is simmered in a thin, soupy gravy seasoned with panch phoron and mustard oil, perfect with steamed rice.
A classic Bengali lentil dish made with chana dal, coconut, and a hint of sweetness. This rich and fragrant dal is a festive favorite, perfect with luchi or steamed rice.
A delightful Assamese sweet and sour tomato chutney, known as 'Bilahi Tok'. Made with ripe, juicy tomatoes and tempered with the unique aroma of panch phoran and mustard oil, this condiment strikes a perfect balance of tangy, sweet, and savory notes. It's an essential side dish that brightens up any traditional Indian meal, especially rice and dal.
About Steamed Basmati Rice, Goroi Maasor Anja, Bootor Dail and Bilahi Tok
Tangy fish curry, protein-packed chana dal, and aromatic tomato chutney. A homestyle meal that's perfectly spiced!
This assamese dish is perfect for dinner. With 996.24 calories and 45.34g 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.
337cal
29gprotein
19gcarbs
17gfat
Ingredients
500 g Tilapia (Cut into 4-5 cm steaks. Goroi fish is traditional but Tilapia or Rohu are great substitutes.)
200 g Potato (Peeled and cut into 2 cm cubes)
150 g Cauliflower (Cut into small florets)
4 tbsp Mustard Oil (Essential for the authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
100 g Onion (Finely chopped)
1.5 tbsp Ginger Garlic Paste
150 g Tomato (Finely chopped)
1 tsp Turmeric Powder (Divided into two 1/2 tsp portions)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Red Chili Powder (Optional, for color and mild heat)
3 pcs Green Chilies (Slit lengthwise)
1.5 tsp Salt (Adjust to taste, divided)
3 cup Water (Use warm water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Fish & Prep Vegetables
Clean the fish steaks thoroughly and pat them completely dry with paper towels.
In a mixing bowl, gently rub the fish with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Set aside to marinate for 15 minutes.
While the fish marinates, peel and cube the potatoes and cut the cauliflower into bite-sized florets. Keep them ready.
2
Shallow-Fry Fish & Vegetables
Heat the mustard oil in a kadai or deep pan over medium-high heat until it is very hot and just begins to smoke. This reduces its pungency.
Carefully slide the marinated fish into the hot oil. Fry for 2-3 minutes per side until light golden brown. Do not overcook. Remove the fish with a slotted spoon and set aside.
In the same oil, add the potato cubes and cauliflower florets. Sauté for 5-6 minutes until they develop light golden spots. Remove and set aside.
3
Prepare the Curry Base (Masala)
Reduce the heat to medium. In the remaining oil, add the panch phoron and let the seeds crackle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
2 tsp Sugar (Adjust to taste for the classic sweet-savory balance)
1 tbsp Ginger Paste
2 pcs Green Chili (Slit lengthwise)
2 tbsp Ghee
0.25 cup Coconut (Thinly sliced or finely chopped)
1 pcs Bay Leaf
2 pcs Dried Red Chili (Broken in half)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal
Rinse the chana dal under cool running water until the water runs clear.
Soak the dal in 2-3 cups of water for a minimum of 2 hours, or up to 4 hours. This step is crucial for even cooking.
After soaking, drain the water completely.
2
Pressure Cook the Dal
Transfer the soaked and drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, 1/2 tsp of the salt, and 1/2 tbsp of the ginger paste.
Stir well, secure the lid, and cook on medium heat for 4-5 whistles.
Turn off the heat and allow the pressure to release naturally. The dal should be soft and tender but still hold its shape.
3
Prepare the Tempering (Tadka)
While the dal is cooking, heat the ghee in a small pan over medium heat.
Add the sliced coconut and fry for 2-3 minutes until it turns golden brown and crisp. Remove with a slotted spoon and set aside.
In the same ghee, add the bay leaf, dried red chilies, and cumin seeds. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
1 tsp Panch Phoran (A five-spice blend of fenugreek, nigella, cumin, mustard, and fennel seeds)
2 pcs Dried Red Chilies (broken in half)
0.25 tsp Turmeric Powder
2 tbsp Jaggery (grated or powdered, adjust to taste)
0.5 tsp Salt (or to taste)
0.25 cup Water (use if needed to prevent sticking)
Instructions
1
Prepare the Tempering (Tadka)
Place a heavy-bottomed pan or kadai over medium heat. Add the mustard oil and heat it until it just begins to smoke. This step is crucial to mellow its pungent flavor.
Immediately reduce the heat to low. Add the dried red chilies and the panch phoran.
Allow the spices to sizzle and splutter for about 30-45 seconds until they become fragrant. Be careful not to burn them, as this will make the chutney bitter.
2
Cook the Tomatoes
Add the finely chopped tomatoes to the pan along with the turmeric powder and salt.
Stir everything well to combine with the tempered spices.
Cover the pan and cook on low to medium heat for 10-12 minutes. Stir occasionally to prevent sticking. The tomatoes should break down and become very soft and mushy.
3
Sweeten and Simmer
Uncover the pan and add the grated jaggery. Stir continuously until the jaggery dissolves completely into the tomato mixture.
Using the back of your spoon or a potato masher, gently mash the tomatoes to achieve a smoother, more cohesive texture.
If the chutney looks too thick, add a splash of water. Let it simmer uncovered on low heat for another 5-7 minutes, until it thickens to a jam-like consistency and you see a slight sheen of oil separating at the edges.
4
Cool and Serve
Turn off the heat and let the Bilahi Tok cool down to room temperature. The flavors will meld and deepen as it cools.
Serve as a side dish with rice, dal, and other Assamese preparations. It can be stored in an airtight container in the refrigerator.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes, the remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, red chili powder, and the remaining 1 tsp salt.
Cook this masala mixture for 6-8 minutes, stirring occasionally. Add a splash of water if it starts to stick. Continue cooking until the tomatoes break down and oil begins to separate at the edges.
4
Simmer the Curry
Pour in 3 cups of warm water and bring the gravy to a rolling boil.
Add the fried potato and cauliflower pieces to the boiling gravy. Reduce the heat to medium-low, cover the pan, and simmer for 10-12 minutes, or until the vegetables are fork-tender.
Gently place the fried fish pieces and slit green chilies into the curry. Do not stir vigorously.
Simmer, uncovered, for another 4-5 minutes, allowing the fish to absorb the flavors of the gravy.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5-10 minutes before serving to allow the flavors to meld.
Serve hot with a side of steamed white rice.
Add the asafoetida, the remaining 1/2 tbsp ginger paste, and the slit green chilies. Sauté for another 30-45 seconds until the raw aroma of the ginger disappears.
4
Combine and Simmer
Once the pressure has released, open the cooker. Using the back of a ladle, gently mash about 10% of the dal against the side of the pot to thicken the consistency.
Pour the hot tempering over the cooked dal and stir to combine.
Place the cooker back on low heat. Add the sugar, remaining salt, garam masala, and most of the fried coconut pieces (reserve a tablespoon for garnish).
Stir gently and let the dal simmer for 5-7 minutes, allowing the flavors to meld beautifully. Adjust salt and sugar if needed.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves and the reserved fried coconut.
Let the dal rest for 5 minutes before serving. This allows the flavors to deepen. Serve hot with luchi, puri, roti, or steamed rice.
