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 Hyderabadi stew where tender bottle gourd and lentils are simmered in a tangy tamarind-infused broth. This flavorful dalcha is the perfect comforting accompaniment to biryani or steamed rice.
Crispy on the outside, fluffy on the inside, these pan-fried potatoes are tossed with simple Indian spices. A quick and comforting side dish that pairs perfectly with roti or dal rice, ready in under 30 minutes.
About Steamed Basmati Rice, Kaddu ka Dalcha and Aloo Fry
Aromatic, gut-friendly kaddu ka dalcha with simple aloo fry and rice – energy-giving comfort food!
This hyderabadi dish is perfect for lunch. With 814.7299999999999 calories and 20.98g 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.
4
Serving size: 1.5 cup
350cal
13gprotein
49gcarbs
14gfat
Ingredients
0.5 cup Chana Dal (Bengal gram lentils)
0.5 cup Toor Dal (Pigeon peas)
500 g Bottle Gourd (Peeled and cubed into 1-inch pieces)
2 tbsp Tamarind Paste (Seedless)
1 pcs Onion (Medium, finely sliced)
2 pcs Tomato (Medium, chopped)
1 tbsp Ginger Garlic Paste
3 pcs Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 tbsp Sunflower Oil (Divided)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
3 pcs Dry Red Chilli (Broken in half)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
5 cup Water (For soaking, cooking, and adjusting consistency)
Instructions
1
Prepare Lentils and Tamarind
Wash the chana dal and toor dal thoroughly under running water. Soak them together in 2 cups of water for at least 30-60 minutes. This helps them cook faster and more evenly.
In a small bowl, mix the tamarind paste with 1 cup of warm water. Let it sit for 10 minutes, then stir well to ensure it's fully dissolved. Set aside.
2
Pressure Cook the Dal
Drain the soaked lentils and transfer them to a pressure cooker.
Add 3 cups of fresh water, 1/4 tsp of the turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the lentils are completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, and use a whisk or the back of a ladle to mash the dal to a smooth consistency. Set aside.
3
Cook the Bottle Gourd Masala
Heat 2 tbsp of oil in a large, heavy-bottomed pot or kadai over medium heat.
Add the sliced onions and sauté for 4-5 minutes until they turn soft and light golden.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and pulpy.
Stir in the remaining 1/4 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 1 minute until the spices are fragrant and oil begins to separate from the masala.
4
Combine and Simmer
Add the cubed bottle gourd to the pot along with the remaining 1 tsp of salt. Mix well to coat the gourd with the masala.
Pour in 1 cup of water, cover the pot, and let it cook for 10-12 minutes, or until the bottle gourd is tender but still holds its shape.
Pour the cooked, mashed dal and the prepared tamarind water into the pot. Stir everything together gently.
Bring the dalcha to a gentle simmer. Reduce the heat to low and let it cook for another 5-7 minutes, allowing the flavors to meld beautifully. If the consistency is too thick, add a little hot water to adjust.
Stir in the garam masala and turn off the heat.
5
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the remaining 1 tbsp of oil over medium-high heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, broken dry red chilies, and curry leaves. Sauté for about 30 seconds until the chilies darken slightly and the curry leaves turn crisp.
6
Finish and Serve
Immediately pour the hot tempering over the simmering dalcha. You will hear a satisfying sizzle. Mix gently.
Garnish with freshly chopped coriander leaves.
Serve hot with Hyderabadi biryani, bagara khana, or plain steamed rice.
Reduce the heat to low-medium, cover the pan with a lid, and cook for 10-12 minutes, stirring every 3-4 minutes to prevent sticking.
Cook until the potatoes are tender. You can check by easily piercing one with a fork.
4
Crisp and Finish
Once the potatoes are cooked through, remove the lid and add the coriander powder.
Increase the heat to medium and cook uncovered for another 4-5 minutes, stirring gently and infrequently.
Allowing the potatoes to sit undisturbed for a minute at a time helps them develop a crispy, golden-brown crust.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with dal and rice.
