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 classic Bengali comfort food featuring tender ridge gourd and potatoes cooked in a nutty, fragrant poppy seed paste. It's simple, flavorful, and pairs perfectly with steamed rice for a wholesome meal.
A light, comforting Bengali lentil soup made from yellow split peas. This everyday classic is delicately spiced with panch phoron and ginger, making it a perfect accompaniment to steamed rice.
About Steamed Basmati Rice, Jhinge Aloo Posto and Motor Dal
Aromatic rice with creamy Jhinge Aloo Posto & protein-packed dal. A soul-satisfying, fiber-rich meal!
This bengali dish is perfect for dinner. With 748.53 calories and 21.57g 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 cup
231cal
4gprotein
23gcarbs
14gfat
Ingredients
500 g Ridge Gourd (Peeled and cut into 1-inch cubes)
2 medium Potato (Peeled and cut into 1-inch cubes)
4 tbsp White Poppy Seeds (Known as 'posto' in Bengali)
3 pcs Green Chili (2 for the paste, 1 slit lengthwise)
3 tbsp Mustard Oil (Essential for authentic flavor)
0.5 tsp Nigella Seeds (Known as 'kalo jeere')
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Helps balance the flavors)
0.75 cup Water (For soaking, grinding, and cooking)
Instructions
1
Prepare the Poppy Seed Paste
Soak the white poppy seeds in 1/2 cup of warm water for at least 30-45 minutes. This softens them for easier grinding.
Drain the water and transfer the soaked poppy seeds to a grinder or blender.
Add 2 green chilies and a splash of water. Grind to a very smooth, thick paste. Add a tablespoon of water at a time only if necessary to facilitate grinding.
2
Sauté the Vegetables
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until it becomes fragrant and just begins to smoke slightly to mellow its pungency.
Carefully add the cubed potatoes. Sauté for 5-6 minutes, stirring occasionally, until they are light golden brown on the edges.
Add the nigella seeds and let them splutter for about 20 seconds.
Add the cubed ridge gourd, turmeric powder, and salt. Stir everything together well.
3
Cook the Curry
Cover the pan, reduce the heat to medium-low, and cook for 8-10 minutes. The ridge gourd will release a significant amount of water, which will help cook the vegetables.
Uncover and check if the potatoes are tender. If not, cover and cook for a few more minutes.
Add the prepared poppy seed paste, sugar, and the remaining slit green chili to the pan.
Gently stir to coat the vegetables evenly with the paste. Cook for 2-3 minutes, stirring continuously, until the raw aroma of the poppy seeds dissipates.
Add about 1/4 cup of water (or more, depending on desired consistency), mix well, and bring to a gentle simmer. Cover and cook for another 4-5 minutes until the gravy thickens and oil starts to separate at the edges.
4
Finish and Serve
Turn off the heat. Check for seasoning and adjust salt if needed.
For an extra layer of authentic flavor, you can drizzle 1/2 teaspoon of raw mustard oil over the dish right before serving.
Let the dish rest for 5 minutes before serving. This allows the flavors to meld together.
Serve hot with steamed white rice.
Add the sugar and mix well.
Place the cooker back on low heat and let the dal simmer for 3-5 minutes, allowing the flavors to meld together.
4
Garnish and serve
Turn off the heat. Stir in the optional ghee and garnish with freshly chopped coriander leaves.