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 traditional Assamese stir-fry made from tender banana stem and black gram lentils. This healthy dish is flavored with panch phoron and mustard oil, offering a unique, rustic taste perfect with rice.
A classic Assamese sour fish curry made with tomatoes and a hint of panch phoron. This light, tangy curry with tender fish pieces is a comforting meal, best enjoyed with steamed rice.
About Steamed Basmati Rice, Kol Posola Bhaji and Bilahi Tenga
Tangy tomato curry with fiber-rich banana stem stir-fry. A gut-friendly and aromatic delight!
This assamese dish is perfect for dinner. With 679.99 calories and 33.58g of protein per serving, it's a high-fiber, muscle-gain option 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 cup
140cal
4gprotein
15gcarbs
8gfat
Ingredients
500 g Banana Stem (About one 12-inch tender piece)
0.25 cup Urad Dal (Split and skinned black gram)
2 tbsp Mustard Oil (Essential for authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
2 pcs Dried Red Chilies (Broken in half)
2 pcs Green Chilies (Slit lengthwise)
1 inch Ginger (Finely chopped or grated)
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Turmeric Powder (For the bhaji)
0.75 tsp Salt (Adjust to taste)
0.25 cup Water (For cooking)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Banana Stem and Lentils
First, prepare the banana stem. Peel away the tough, fibrous outer layers until you reach the tender, white inner core.
Slice the core into thin discs. As you slice, you will notice coarse fibers. Use your finger or a small stick to wind and pull these fibers out from each slice. This step is crucial for a pleasant texture.
Once de-fibered, stack the discs and chop them finely. Immediately place the chopped stem into a large bowl of water with a pinch of turmeric to prevent browning.
While the stem soaks, rinse the urad dal under running water. Soak it in warm water for at least 30 minutes. Drain completely before use.
2
Temper the Spices (Tadka)
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This reduces its pungency.
Lower the heat to medium, add the panch phoron and the broken dried red chilies. Allow them to crackle for about 30 seconds.
Add the asafoetida, finely chopped ginger, and slit green chilies. Sauté for another 30-45 seconds until the ginger is fragrant.
2 tbsp Kazi Nemu Juice (Can be substituted with regular lime juice)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Thoroughly clean the fish pieces and pat them completely dry with a paper towel.
In a mixing bowl, gently rub the fish with 0.5 tsp turmeric powder and 0.5 tsp salt, ensuring each piece is evenly coated.
Set aside to marinate for 10-15 minutes.
2
Shallow Fry the Fish
Heat mustard oil in a wide pan or kadai over medium-high heat. Wait until the oil is very hot and you see faint smoke rising; this reduces its pungency.
Carefully place the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan.
Fry for 2-3 minutes on each side until they turn a light golden brown. The goal is to firm up the fish, not to cook it through.
Once fried, remove the fish with a slotted spoon and set aside on a plate.
3
Prepare the Curry Base
In the same pan with the remaining oil, lower the heat to medium.
Add the panch phoron and allow the seeds to crackle and release their aroma, which should take about 30 seconds.
Thoroughly drain the chopped banana stem and add it to the pan along with the soaked and drained urad dal.
Add the turmeric powder and salt. Stir everything together well to coat the ingredients with the spices.
Sauté on medium heat for 5-7 minutes, stirring occasionally, until the raw smell disappears.
Pour in 1/4 cup of water, reduce the heat to low, cover the pan with a lid, and let it cook for 10-12 minutes.
Stir once or twice in between. The bhaji is done when the banana stem and lentils are tender but still retain a slight bite. Avoid overcooking to prevent mushiness.
4
Garnish and Serve
Once cooked, if there is any excess water, cook on high heat for a minute until it evaporates.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the Kol Posola Bhaji hot as a side dish with steamed rice and a simple dal like Masoor Dal Tenga.
Add the slit green chilies and sauté for another 15-20 seconds.
Pour in the tomato puree. Add the remaining 0.5 tsp turmeric powder and 1 tsp salt.
Cook the mixture for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the masala.
4
Simmer the Curry
Pour 2.5 cups of warm water into the pan and stir to combine with the tomato base. Bring the gravy to a rolling boil.
Once boiling, gently slide the fried fish pieces into the gravy.
Reduce the heat to a low simmer, cover the pan with a lid, and let it cook for 5-6 minutes. This allows the fish to absorb the tangy flavors of the curry.
5
Finish and Garnish
Turn off the heat completely.
Gently stir in the Kazi Nemu or lime juice. Adding it off the heat preserves its fresh flavor and prevents bitterness.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes before serving. This helps the flavors to meld beautifully. Serve hot with steamed rice.
