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 Andhra dal made with tangy raw mango and soft-cooked toor dal. This comfort food is simple, flavorful, and tastes amazing mixed with hot rice and a dollop of ghee.
A simple and delicious Andhra-style stir-fry made with raw bananas. This quick side dish is perfectly spiced and sautéed until tender with a slightly crisp texture, pairing wonderfully with rice and sambar.
About Steamed Basmati Rice, Mamidikaya Pappu and Aratikaya Fry
Tangy Mamidikaya Pappu with crispy Aratikaya Fry – an iron-boosting, energy-giving lunch.
This andhra dish is perfect for lunch. With 706.52 calories and 18.16g 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 cup
274cal
11gprotein
42gcarbs
8gfat
Ingredients
1 cup Toor Dal (also known as kandi pappu)
1 medium Raw Mango (peeled and cubed, use a sour variety)
1 medium Onion (finely chopped)
3 pcs Green Chilli (slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to your spice preference)
3 cup Water (for pressure cooking)
1.25 tsp Salt (or to taste)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Urad Dal (optional, for crunch)
2 pcs Dried Red Chilli (broken into halves)
4 pcs Garlic Cloves (lightly crushed)
0.25 tsp Hing (asafoetida)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Dal and Mango
Rinse the toor dal under running water until the water runs clear. Soaking for 30 minutes is optional but recommended for faster cooking.
In a 3-liter pressure cooker, combine the drained dal, cubed raw mango, chopped onion, slit green chillies, turmeric powder, and red chilli powder.
Add 3 cups of water and give it a quick stir.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes until the dal is completely soft and mushy.
Let the pressure release naturally. Once safe, open the lid and add salt. Using a whisk or the back of a ladle, gently mash the dal mixture to a coarse, creamy consistency. Do not over-mash.
If the dal seems too thick, add 1/2 cup of hot water to adjust the consistency.
2
Prepare the Tempering (Tadka)
Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the cumin seeds and urad dal. Sauté for 30-40 seconds until the urad dal turns a light golden brown.
Add the broken dried red chillies and crushed garlic. Sauté for about a minute until the garlic becomes fragrant and golden.
Wash the raw bananas thoroughly. Trim the ends and peel the thick green skin using a peeler or a knife.
Chop the peeled bananas into 1-inch cubes.
Immediately place the chopped pieces into a large bowl of water to prevent them from oxidizing and turning brown.
2
Parboil the Bananas
In a medium pot, bring 4 cups of water to a rolling boil. Add 0.25 tsp of turmeric powder and 0.5 tsp of salt for boiling.
Drain the chopped bananas from the soaking water and carefully add them to the boiling water.
Cook for 5-7 minutes until they are just tender. Test by piercing a piece with a knife; it should go through with slight resistance, but the banana should still be firm and hold its shape.
Immediately drain the bananas in a colander and let them cool slightly. This stops the cooking process and prevents them from becoming mushy.
3
Prepare the Tempering (Tadka)
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
Turn off the heat. Immediately add the curry leaves (be careful as they will splutter) and hing. Give it a final stir.
3
Combine and Simmer
Pour the hot tempering over the cooked dal. Immediately cover the pressure cooker with a lid for 1-2 minutes to trap the aromas.
Uncover, stir well to combine the tempering with the dal.
Place the dal back on low heat and let it simmer for 2-3 minutes, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, a dollop of ghee, and a side of papad or fried vegetables.
Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
Add the urad dal and chana dal. Sauté for about a minute, stirring continuously, until they turn a light golden brown.
Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
4
Fry and Season
Gently add the parboiled banana pieces to the pan.
Toss carefully to coat them with the tempering spices, being careful not to mash the pieces.
Sauté for 8-10 minutes on medium-low heat, stirring occasionally, until the edges of the banana pieces become golden and slightly crisp.
Reduce the heat to low. Add the remaining 0.25 tsp turmeric powder, 1 tsp red chili powder, and the remaining 0.5 tsp salt.
Mix gently until all the pieces are evenly coated with the spices. Cook for another 2 minutes for the flavors to meld.
5
Serve
Turn off the heat. Serve the Aratikaya Fry hot as a side dish with steamed rice and your favorite sambar, rasam, or dal.
