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 delicacy, this dal features whole black gram lentils slow-cooked to a creamy consistency. Its unique earthy flavor, enhanced by ginger and mustard oil, makes it a comforting and soulful dish.
A unique and traditional Assamese dish featuring tender bottle gourd cooked in an alkaline base. This simple, savory preparation has a distinct flavor and is a staple in Assamese cuisine, often enjoyed with rice to cleanse the palate.
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.
A comforting Assamese-style mashed potato, infused with the pungent kick of raw mustard oil, sharp onions, and fresh chilies. This simple side dish comes together in minutes and is the perfect accompaniment to a plate of hot rice and dal.
About Steamed Basmati Rice, Mati Mahor Dal, Lau Khar, Bilahi Tenga and Aloo Pitika
This assamese dish is perfect for lunch. With 1075.4299999999998 calories and 47.32g 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
263cal
13gprotein
37gcarbs
8gfat
Ingredients
1 cup Whole Black Gram (Also known as Mati Mah or Sabut Urad Dal)
4 cup Water (For pressure cooking, plus more for adjusting consistency)
2 tbsp Mustard Oil (Essential for the authentic Assamese flavor)
1 tsp Panch Phoron (A five-spice blend of cumin, mustard, fenugreek, nigella, and fennel seeds)
1 inch Ginger (Finely chopped or grated)
5 pcs Garlic Cloves (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium-sized, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Lentils
Rinse the whole black gram (mati mah) thoroughly under cold running water until the water runs clear.
Place the lentils in a large bowl and cover with 3-4 cups of water. Soak for at least 6-8 hours, or preferably overnight.
After soaking, drain the water completely and give the lentils one final rinse.
2
Pressure Cook the Dal
Transfer the soaked and drained lentils to a pressure cooker.
Add 4 cups of fresh water, turmeric powder, and 1/2 teaspoon of salt.
Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 25-30 minutes.
Turn off the heat and allow the pressure to release naturally. This is crucial for tender lentils.
Once the pressure has subsided, open the cooker. The lentils should be soft and cooked through. Gently mash them with the back of a ladle to achieve a creamy consistency, leaving some whole for texture.
500 g Bottle Gourd (Peeled and cut into 1-inch cubes)
2 tbsp Mustard Oil
4 cloves Garlic (Finely minced)
1 inch Ginger (Peeled and finely grated)
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Baking Soda (A substitute for traditional khar)
0.5 cup Water (Plus 2 tbsp for dissolving baking soda)
0.75 tsp Salt (Adjust to taste)
Instructions
1
Prepare the ingredients: Peel the bottle gourd and cut it into 1-inch cubes. Finely mince the garlic, grate the ginger, and slit the green chilies lengthwise.
2
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Allow it to heat until it turns pale yellow and just begins to smoke, which tempers the oil and mellows its pungent flavor. This should take about 1-2 minutes.
3
Reduce the heat to medium. Carefully add the minced garlic, grated ginger, and slit green chilies. Sauté for about 30 seconds until fragrant, ensuring the garlic does not burn.
4
Add the cubed bottle gourd and salt. Stir well to coat the gourd with the oil and aromatics. Continue to sauté for 2-3 minutes.
5
Pour in 1/2 cup of water and bring the mixture to a simmer. Cover the pan, reduce the heat to low, and let it cook for 12-15 minutes. The bottle gourd should be very tender and easily mashable with a spoon.
6
In a small bowl, dissolve the baking soda in 2 tablespoons of water. Uncover the pan and pour this alkaline mixture over the cooked gourd.
7
Increase the heat to medium and stir continuously for 2-3 minutes. You will notice the mixture frothing slightly as the gourd breaks down further into a semi-mushy, integrated consistency. This is the characteristic texture of the dish.
8
Turn off the heat and let the Lau Khar rest for a couple of minutes before serving. It is traditionally served hot as the first course with steamed rice.
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.
In a separate small pan (tadka pan), heat the mustard oil over medium heat until it just begins to smoke. This reduces its pungency.
Reduce the heat to low, add the panch phoron, and let the seeds crackle and become fragrant, about 30 seconds.
Add the chopped ginger, garlic, and slit green chilies. Sauté for about a minute until the raw smell disappears.
4
Combine and Simmer
Add the finely chopped onion to the tempering pan and sauté until it becomes soft and translucent, which should take about 4-5 minutes.
Carefully pour this entire tempering mixture into the pressure cooker with the cooked dal.
Add the remaining 1/2 teaspoon of salt (or to taste) and stir well to combine.
Bring the dal to a gentle simmer over low heat. Let it cook for another 8-10 minutes, allowing the flavors to meld beautifully. If the dal is too thick, add a splash of hot water to reach your desired consistency.
5
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Let the dal rest for 5 minutes before serving.
Serve hot with steamed rice (bhaat) for an authentic and comforting Assamese meal.
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.
