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.
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About Steamed Basmati Rice, Matar Dal, Omita Khar, Ou Tenga Dal, Aloo Pitika and Xaak Bhaji
Aromatic, fiber-rich greens & tangy dal with fluffy rice. Homestyle comfort that's good for your gut!
This assamese dish is perfect for dinner. With 1248.11 calories and 40.29g 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 serving
268cal
12gprotein
34gcarbs
10gfat
Ingredients
1 cup Matar Dal (Also known as yellow split peas)
3 cup Water (For soaking the dal)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
1 tbsp Ginger (Freshly grated)
2 pcs Green Chilies (Slit lengthwise)
0.5 tsp Sugar (A key ingredient for the authentic Bengali taste, but can be omitted)
2 tbsp Mustard Oil (For the tempering (phoron))
1 tsp Panch Phoron (Bengali five-spice blend)
2 pcs Dried Red Chilies (Broken in half)
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Ghee (Optional, for garnish)
Instructions
1
Prepare the Dal (10 minutes + soaking time)
Rinse the matar dal under cool running water until the water runs clear.
In a large bowl, soak the dal in 3 cups of water for at least 2 hours, or up to 4 hours. This step is crucial for even cooking.
After soaking, drain the water completely and discard it.
2
Pressure Cook the Dal (15-20 minutes)
Transfer the drained dal to a pressure cooker. Add 4 cups of fresh water, salt, turmeric powder, grated ginger, and the slit green chilies.
Secure the lid and cook on medium-high heat for 4-5 whistles.
Turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.
Once safe, open the cooker. Gently whisk the dal to achieve a smooth, consistent texture. It should be soft but not completely mashed.
Stir in the sugar until it dissolves completely.
3
Prepare the Tempering (Phoron) (2-3 minutes)
Heat the mustard oil in a small tadka pan over medium-high heat until it is fragrant and just begins to smoke.
500 g Raw Papaya (Peeled, deseeded, and cut into 1-inch cubes)
0.25 cup Masoor Dal (Rinsed well)
1 tsp Baking Soda (A substitute for traditional khar)
2 cup Water (For boiling)
0.75 tsp Salt (Adjust to taste)
2 tbsp Mustard Oil (For authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
1 inch piece Ginger (Finely grated)
2 pcs Green Chili (Slit lengthwise)
Instructions
1
In a medium pot or kadai, combine the cubed raw papaya, rinsed masoor dal, baking soda, salt, and 2 cups of water. Stir everything together.
2
Place the pot over medium-high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.
3
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Cook until the papaya is fork-tender and the dal is completely cooked and mushy.
4
Uncover the pot and use the back of a spoon or a masher to gently break down some of the papaya cubes. The goal is a semi-pulpy, thick consistency, not a smooth paste. If there's excess water, cook uncovered for another 2-3 minutes to evaporate it.
5
While the papaya mixture thickens, prepare the tempering (tadka). Heat mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron and let the seeds crackle for about 30 seconds.
6
Add the grated ginger and slit green chilies to the hot oil. Sauté for 30-45 seconds until the raw smell of ginger disappears and it becomes fragrant.
7
Immediately and carefully pour the hot tempering over the cooked papaya mixture in the pot. Stir well to incorporate the flavors. Let it simmer on low heat for 2 more minutes.
500 g Mustard Greens (Also known as 'lai xaak' in Assamese. Roughly chopped.)
2 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
1 tsp Panch Phoron (A Bengali five-spice blend.)
6 cloves Garlic Cloves (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
3 pcs Green Chilies (Slit lengthwise. Adjust quantity to your spice preference.)
0.25 tsp Turmeric Powder (Adds color and earthy flavor.)
0.75 tsp Salt (Adjust to taste.)
Instructions
1
Prepare the Greens (5 minutes)
Wash the mustard greens thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit and dirt.
Drain the greens well. Roughly chop the leaves and tender stems, discarding any tough, fibrous parts.
Set aside in a colander to allow excess water to drain off completely.
2
Temper the Spices (2 minutes)
Place a kadai or heavy-bottomed pan over medium-high heat. Add the mustard oil and heat it until it becomes very hot and just begins to smoke lightly. This step is crucial to mellow its pungent flavor.
Reduce the heat to medium. Carefully add the panch phoron seeds and let them crackle for about 30 seconds.
Add the chopped garlic, grated ginger, and slit green chilies. Sauté for about 1 minute until the garlic is fragrant and turns a pale golden color. Be careful not to burn it.
3
Cook the Xaak (8 minutes)
Add the chopped mustard greens to the pan all at once. The pan will seem very full, but the greens will wilt down significantly.
Sprinkle the turmeric powder and salt over the greens.
Toss everything together gently to coat the greens with the oil and spices.
Cover the pan with a lid and cook on low-medium heat for 5-7 minutes, stirring occasionally. The greens will release their own moisture and cook in the steam.
Uncover the pan and stir-fry on medium-high heat for another 1-2 minutes to evaporate any remaining excess water. The final dish should be moist but not watery.
4
Serve
Check the seasoning and add more salt if needed.
Serve the Xaak Bhaji hot as a side dish with steamed rice (bhaat) and dal (dail) for a classic, comforting Assamese meal.
Reduce the heat to low. Carefully add the dried red chilies and the panch phoron.
Allow the spices to splutter and become aromatic, which should take about 30-45 seconds. Stir to prevent burning.
Add the asafoetida (hing) and give it a final stir for 5 seconds.
4
Combine and Serve (2 minutes)
Immediately and carefully pour the sizzling tempering over the cooked dal in the pressure cooker. It will sizzle loudly.
Quickly cover the cooker with a lid for 1-2 minutes to trap the aromas and let them infuse into the dal.
Uncover, stir gently to combine. Taste and adjust the salt if necessary.
Drizzle with ghee (if using) and serve hot with steamed rice.
8
Turn off the heat. Let the Omita Khar rest for 5 minutes before serving. Serve hot as a side dish with steamed rice and dal.
Add the pre-boiled ou tenga slices to the cooked dal.
Place the cooker back on the stove (without the lid) and simmer on low-medium heat for 5-7 minutes. This allows the sour flavor of the ou tenga to infuse into the dal.
If the dal is too thick, add a splash of hot water to reach your desired consistency.
4
Prepare the Tempering (Tadka)
While the dal simmers, heat the mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. This mellows its pungent flavor.
Reduce the heat to low, add the panch phoron and let the seeds splutter for about 30 seconds.
Add the bay leaf and slit green chilies. Sauté for another 30 seconds until fragrant.
5
Finish and Serve
Carefully pour the hot tempering over the simmering dal. Be cautious as it will sizzle.
Stir gently to combine and cook for one more minute to let the flavors meld.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with steamed rice for an authentic Assamese meal.
