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.
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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 cup
281cal
7gprotein
31gcarbs
17gfat
Ingredients
500 g Raw Jackfruit (cleaned and cut into 1-inch cubes)
0.25 cup Chana Dal (soaked for at least 30 minutes)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 pcs Onion (medium, finely chopped)
1 cup Grated Coconut (fresh or frozen (thawed))
4 pcs Dried Red Chillies (Kashmiri or Bedgi variety, soaked in warm water for 15 minutes)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 inch Tamarind (seedless, soaked in 2 tbsp warm water)
1 tbsp Jaggery (grated or powdered)
1 tsp Goan Garam Masala
0.5 tsp Salt (for pressure cooking)
1.5 cup Water (divided for cooking and grinding)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Cook Jackfruit
Apply a little oil to your hands and knife to prevent the jackfruit's sticky sap from sticking. Peel the green skin, remove the hard central core, and cut the jackfruit into 1-inch cubes.
In a pressure cooker, combine the jackfruit cubes, soaked and drained chana dal, 1 cup of water, and 1/2 tsp of salt.
Pressure cook on medium heat for 2-3 whistles (approx. 10-12 minutes), or until the jackfruit is tender but still holds its shape. Let the pressure release naturally. Drain any excess water and set aside.
2
Grind the Coconut Masala
While the jackfruit cooks, prepare the masala. In a blender jar, combine the grated coconut, soaked dried red chillies, coriander seeds, cumin seeds, and turmeric powder.
Squeeze the soaked tamarind to extract its pulp and add it to the blender along with its water.
Add about 1/2 cup of fresh water and grind to a thick, slightly coarse paste. The consistency should be like a thick chutney.
3
Sauté Masala and Combine
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter completely.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
Add the ground coconut masala paste to the pan. Sauté for 4-5 minutes, stirring frequently, until the raw aroma disappears and the masala starts to release oil at the edges.
Gently add the cooked jackfruit and chana dal to the pan. Mix carefully to coat the pieces with the masala without mashing them.
4
Simmer and Finish
Stir in the grated jaggery, Goan garam masala, and the remaining 3/4 tsp of salt. Mix well.
If the mixture appears too dry, add a splash of hot water to reach a semi-dry consistency.
Cover the pan and simmer on low heat for 8-10 minutes, allowing the jackfruit to absorb the flavors of the masala.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Place the pot over medium heat and bring it to a gentle simmer. Cook for 5-7 minutes, stirring occasionally. Avoid a rolling boil to prevent the coconut milk from splitting.
4
Prepare the Tempering (Tadka)
While the saar simmers, heat the ghee in a small tadka pan over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, asafoetida, and curry leaves. Sauté for 30-40 seconds until the curry leaves turn crisp and the spices are fragrant.
5
Combine, Garnish, and Serve
Carefully pour the hot tempering over the simmering saar. It will sizzle, so be cautious.
Stir gently to incorporate the tempering. Let it simmer for one more minute for the flavors to meld.
Turn off the heat, garnish with finely chopped coriander leaves, and serve hot with steamed rice.
