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 hearty and tangy stew from Hyderabad, where tender mutton is slow-cooked with chana dal and bottle gourd in a tamarind-infused gravy. It's a perfect one-pot meal, best enjoyed with fluffy bagara rice.
A simple, homestyle North Indian stir-fry where tender broad beans are cooked with aromatic spices. This quick and healthy side dish, known as a sabzi, pairs perfectly with rotis and dal for a comforting meal.
About Steamed Basmati Rice, Hyderabadi Mutton Dalcha and Sem ki Phalli Fry
Protein-packed Dalcha with fiber-rich Sem ki Phalli Fry & rice – a homestyle, soul-satisfying comfort meal!
This hyderabadi dish is perfect for lunch. With 1105.74 calories and 62.92g 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.
Servings
4
Serving size: 1.5 cups
637cal
47gprotein
52gcarbs
28gfat
Ingredients
500 g mutton (bone-in, cut into 2-inch pieces)
0.75 cup chana dal (bengal gram lentils)
0.25 cup toor dal (split pigeon peas)
250 g bottle gourd (peeled and cut into 1-inch cubes)
2 pcs onion (medium, thinly sliced)
2 pcs tomato (medium, chopped)
2 tbsp ginger-garlic paste
3 pcs green chilli (slit lengthwise)
30 g tamarind (seedless, lemon-sized ball)
1 tsp turmeric powder
1.5 tsp red chilli powder (adjust to taste)
2 tsp coriander powder
1 tsp garam masala
1.5 tsp salt (adjust to taste)
4 tbsp vegetable oil
2 tbsp ghee (for tempering)
1 tsp cumin seeds (for tempering)
0.5 tsp mustard seeds (for tempering)
2 pcs dry red chilli (broken in half, for tempering)
10 pcs curry leaves (for tempering)
4 cloves garlic (thinly sliced, for tempering)
3 tbsp coriander leaves (freshly chopped, for garnish)
6 cup water (divided for cooking)
Instructions
1
Preparation (Approx. 25 minutes)
Wash the chana dal and toor dal under running water until the water runs clear. Soak them together in 2 cups of water for at least 30 minutes.
Soak the tamarind in 1 cup of warm water for 20 minutes. Squeeze the pulp thoroughly to extract the juice, then strain it through a fine-mesh sieve. Discard the solids and set the tamarind pulp aside.
2
Cook the Dal and Bottle Gourd (Approx. 20 minutes)
In a pressure cooker, combine the soaked and drained dals, bottle gourd cubes, half of the sliced onions, slit green chilies, and 0.5 tsp of turmeric powder.
Add 3 cups of water. Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Once safe to open, use a whisk or a wooden masher (dal ghotni) to lightly mash the dal mixture. Aim for a creamy consistency with some texture, not a completely smooth puree.
3
Cook the Mutton (Approx. 35 minutes)
While the dal cooks, heat vegetable oil in another large pressure cooker over medium-high heat. Add the remaining sliced onions and sauté for 6-8 minutes until they turn golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
500 g Broad Beans (Also known as Sem ki Phalli, trimmed and chopped into 1-inch pieces)
2 tbsp Mustard Oil (Can be substituted with any vegetable oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
1 medium Onion (Finely chopped)
1 inch Ginger (Grated or finely minced)
4 cloves Garlic (Minced)
2 pcs Green Chili (Slit lengthwise or chopped)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Dry Mango Powder (Also known as Amchur)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Broad Beans: Wash the beans thoroughly. Snap off both ends and pull down the side to remove the tough, stringy fiber. Chop the beans into 1-inch pieces. Set aside.
2
Temper the Spices: Heat mustard oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and stir for a few seconds.
3
Sauté Aromatics: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Add Spice Powders: Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds until the spices are fragrant, being careful not to burn them.
5
Cook the Beans: Add the chopped broad beans and salt to the pan. Mix everything well to ensure the beans are evenly coated with the masala. Cover the pan with a lid, reduce the heat to low, and let it cook for 10-12 minutes. Stir every few minutes to prevent sticking. The beans will cook in their own steam, so avoid adding water.
6
Finish the Dish: Once the beans are tender but still have a slight bite, uncover the pan. Add the dry mango powder and garam masala. Mix gently and cook for one more minute to combine the flavors.
Add the mutton pieces, 1 tsp salt, the remaining 0.5 tsp turmeric powder, and the red chili powder. Sauté for 5-7 minutes, stirring frequently, until the mutton is well-browned on all sides.
Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and the oil begins to separate from the masala.
Pour in 2 cups of water, stir well, and secure the lid. Pressure cook for 6-7 whistles, or for about 20-25 minutes, until the mutton is tender and falls off the bone. Let the pressure release naturally.
4
Combine and Simmer (Approx. 15 minutes)
Open the cooker with the tender mutton. Carefully pour the cooked dal and bottle gourd mixture into the mutton.
Add the prepared tamarind pulp, coriander powder, and garam masala. Stir gently to combine everything.
Check for seasoning and add more salt if needed. Bring the dalcha to a gentle boil.
Reduce the heat to low and let it simmer uncovered for 10-15 minutes, allowing the flavors to meld beautifully. The gravy should thicken but remain pourable.
5
Prepare the Tempering (Tadka) (Approx. 5 minutes)
While the dalcha simmers, heat ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds, broken dry red chilies, sliced garlic, and curry leaves.
Sauté for about 45-60 seconds until the garlic turns light golden and the curry leaves are crisp. Be careful not to burn the spices.
6
Garnish and Serve
Pour the hot tempering over the simmering dalcha. You will hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves.
Give it a final gentle stir, cover, and let it rest for 5-10 minutes before serving. This allows the tempering flavors to infuse into the stew.
Serve hot with Bagara Rice, steamed basmati rice, or roti.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or as a side dish with dal and rice.
