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 serving
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 unique and delicious Maharashtrian stir-fry made from banana blossom, lentils, and coconut. It has a wonderful blend of sweet, sour, and savory flavors, making it a perfect side for rotis or dal 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, Koldil Bhaji and Bilahi Tenga
Iron-boosting banana flower stir-fry with tangy tomato curry and fluffy rice. A vibrant, energy-giving meal!
This assamese dish is perfect for dinner. With 778.28 calories and 35.14g of protein per serving, it's a 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 serving
242cal
6gprotein
28gcarbs
14gfat
Ingredients
1 pc Banana Blossom (Medium-sized)
0.25 cup Chana Dal (Soaked for at least 1 hour)
1 pc Onion (Medium, finely chopped)
2 pcs Green Chilies (Slit lengthwise)
1 tsp Ginger-Garlic Paste
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
8 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Goda Masala (Authentic Maharashtrian spice blend)
1 tbsp Jaggery (Grated or powdered)
1 tsp Tamarind Paste
1 tsp Salt (To taste)
3 tbsp Fresh Coconut (Grated)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 tbsp Vegetable Oil
0.5 cup Water (For cooking, as needed)
1 tbsp Lemon Juice (For soaking the blossom)
Instructions
1
Prepare the Banana Blossom and Dal
Wash and soak the chana dal in ample water for at least 1 hour. Drain completely before use.
Grease your hands and knife with oil to prevent staining from the blossom's sap.
Remove the tough, outer purple layers (bracts) of the banana blossom. Underneath each layer, you will find a row of small florets.
For each floret, remove the single tough, matchstick-like stamen (pistil) and the small, transparent, scale-like petal (calyx). These are bitter and tough.
Continue removing layers until you reach the tender, pale yellow or white heart of the blossom.
Finely chop all the cleaned florets and the tender heart.
Immediately transfer the chopped blossom into a large bowl of water mixed with the lemon juice. This prevents it from oxidizing and turning brown. Let it soak for 15-20 minutes, then drain thoroughly.
2
Create the Tempering (Tadka)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and allow them to splutter, which should take about 30 seconds.
Add cumin seeds, hing (asafoetida), and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are 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.
Add the finely chopped onion and slit green chilies. Sauté for 4-5 minutes until the onions turn soft and translucent.
3
Sauté Aromatics and Spices
Add the ginger-garlic paste and cook for about 1 minute until its raw smell disappears.
Add the turmeric powder, red chili powder, and goda masala. Stir and cook for 30-40 seconds on low heat to prevent the spices from burning.
4
Cook the Bhaji
Add the drained chana dal and the drained, chopped banana blossom to the pan.
Add salt and mix everything thoroughly, ensuring the blossom and dal are well-coated with the spices.
Pour in 1/2 cup of water, stir, and bring the mixture to a gentle simmer.
Cover the pan with a lid and cook on low to medium heat for 15-20 minutes. Stir occasionally to prevent sticking. Cook until both the dal and the blossom are tender. If the mixture looks too dry, you can add a splash of hot water.
5
Finish and Garnish
Once cooked, add the grated jaggery and tamarind paste. Mix well and cook for another 2-3 minutes until the jaggery has completely melted and the flavors are well combined.
Stir in the freshly grated coconut and mix gently.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with chapati, bhakri, or as a side dish with dal and rice.
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.
