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, Murungakkai Sambar, Beans Poriyal and Appalam
Aromatic Murungakkai Sambar with fiber-rich beans poriyal and rice – a gut-friendly homestyle delight!
This tamil dish is perfect for dinner. With 929.47 calories and 26.939999999999998g 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.
Servings
4
Serving size: 1 serving
314cal
14gprotein
48gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
2 pcs Drumsticks (cut into 2-inch pieces)
12 pcs Sambar Onions (peeled)
2 pcs Tomato (medium, chopped)
1.5 tbsp Tamarind (or a small lemon-sized ball)
2.5 tbsp Sambar Powder (adjust to spice preference)
0.5 tsp Turmeric Powder
1 tsp Jaggery (powdered, optional)
1.5 tsp Salt (or to taste)
2 tbsp Gingelly Oil (sesame oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chillies (broken in half)
0.25 tsp Asafoetida (hing)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (chopped, for garnish)
5 cup Water (divided)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 2.5 cups of water.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth paste. Set aside.
2
Prepare Tamarind and Cook Vegetables
While the dal is cooking, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice. Strain the liquid and discard the solids.
In a separate large pot or kadai, add the drumstick pieces, sambar onions, and chopped tomatoes.
Pour in the tamarind extract and another 1.5 cups of water. Add the sambar powder and salt.
Bring the mixture to a boil, then reduce the heat to medium and cook for 10-12 minutes, or until the drumsticks are tender but still hold their shape.
3
Combine and Simmer
Carefully pour the mashed dal into the pot with the cooked vegetables.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
1 medium Onion (Finely chopped)
0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the beans)
Instructions
1
Prepare the Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté and Cook the Beans
Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.
Add the jaggery (if using) and stir well to combine everything.
Bring the sambar to a gentle simmer. Cook for another 5-7 minutes, allowing all the flavors to meld together. If the sambar is too thick for your liking, add a little hot water to adjust the consistency. Check and adjust salt at this stage.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the gingelly oil over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for about 30 seconds until the urad dal turns a light golden brown.
Add the broken dried red chillies and curry leaves. Be cautious as they will splutter.
Turn off the heat and immediately add the asafoetida. Give it a quick stir for a few seconds.
5
Garnish and Serve
Pour the hot tempering over the simmering sambar and stir gently.
Garnish with freshly chopped coriander leaves.
Cover the pot and let the sambar rest for at least 10 minutes for the flavors to deepen before serving. Serve hot with steamed rice, idli, dosa, or vada.
Sprinkle 3 tablespoons of water over the beans. This will help create steam to cook them.
Cover the pan with a lid and cook on low to medium heat for 8-10 minutes. Stir once or twice in between to prevent sticking.
Cook until the beans are tender but still have a slight bite (al dente). Avoid overcooking to retain their texture and color.
4
Garnish and Serve
Once the beans are cooked, remove the lid and cook for another minute if there is any excess moisture.
Turn off the heat. Add the fresh grated coconut and gently mix it into the poriyal.
Let it sit for a minute for the flavors to meld.
Serve hot as a side dish with steamed rice, sambar, rasam, or curd rice.
