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 classic Bengali mutton curry from the colonial era, featuring tender, slow-cooked mutton, golden-fried potatoes, and hard-boiled eggs in a rich, spicy gravy. A hearty and nostalgic one-pot meal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Steamed Basmati Rice, Mutton Dak Bungalow and Kachumber Salad
Perfectly spiced Mutton Dak Bungalow with a fresh salad – a hearty, gut-friendly comfort food!
This bengali dish is perfect for lunch. With 873.39 calories and 56.92g 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
5
Serving size: 1 serving
564cal
50gprotein
29gcarbs
27gfat
Ingredients
750 g Mutton (Bone-in, cut into 2-inch curry pieces)
400 g Potatoes (About 3 medium, peeled and halved)
4 pcs Eggs (Hard-boiled and peeled)
300 g Onion (About 2 large, thinly sliced)
200 g Tomato (About 2 medium, pureed)
0.5 cup Curd (Whisked until smooth)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
0.33 cup Mustard Oil (Heat until smoking point, then cool slightly before use)
1 tbsp Ghee
2 pcs Bay Leaf
2 pcs Dried Red Chili
1 inch Cinnamon Stick
4 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
1 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (Adjust to taste)
1 tsp Sugar
3 cups Hot Water (Approximately 750 ml)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large mixing bowl, combine the mutton pieces, whisked curd, 1 tbsp each of ginger and garlic paste, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 0.5 tsp cumin powder, and 1 tsp of salt.
Mix thoroughly with your hands, ensuring each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 2 hours at room temperature, or preferably overnight in the refrigerator for the most tender result.
2
Fry Potatoes and Eggs
Heat the mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it just begins to smoke, then reduce the heat slightly.
Add the halved potatoes and fry, turning occasionally, for 8-10 minutes until they are golden brown and have a crisp exterior. Remove with a slotted spoon and set aside.
In the same oil, gently add the peeled, hard-boiled eggs. Fry for 1-2 minutes until they develop a light golden, slightly blistered skin. Remove and set aside with the potatoes.
3
Build the Curry Base (Masala)
In the remaining oil, add the sugar and let it caramelize for about 30 seconds to a deep amber color. This adds a rich hue to the gravy.
Add the whole spices: bay leaves, dried red chilies, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
Add the thinly sliced onions and a pinch of salt. Fry on medium heat, stirring frequently, for 12-15 minutes until they are deep golden brown. This step is crucial for the flavor of the curry.
Add the remaining ginger and garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the tomato puree and the remaining powdered spices: 0.5 tsp turmeric, 0.5 tsp chili powder, 1 tsp coriander powder, 0.5 tsp cumin powder, and 0.5 tsp salt. Cook this masala, stirring often, for 8-10 minutes until the oil begins to separate from the mixture.
4
Sear and Slow-Cook the Mutton
Add the marinated mutton along with all the marinade to the pot. Increase the heat to high.
Sauté the mutton for 10-12 minutes, stirring continuously, until it is well-browned and the masala coats it evenly. This searing process locks in the juices.
Pour in 3 cups of hot water and bring the curry to a vigorous boil.
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer gently for 90 minutes. Stir every 20 minutes to prevent sticking.
5
Add Potatoes and Finish the Curry
After 90 minutes, check the mutton for tenderness; it should be about 80% cooked.
Add the fried potatoes to the curry. Stir gently, cover, and continue to cook for another 20-25 minutes, or until both the mutton and potatoes are completely tender and the gravy has thickened.
Gently place the fried eggs into the gravy 5 minutes before turning off the heat.
Turn off the heat and stir in the garam masala powder and ghee. Mix well.
6
Rest and Serve
Keep the curry covered and let it rest for at least 15 minutes. This allows the flavors to meld and the ghee to infuse the gravy.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed basmati rice, Gobindobhog rice, or luchi (Bengali puffed bread).
