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 quintessential Bengali delicacy, this dish features tender Pabda fish simmered in a sharp, pungent mustard seed gravy. The heat from green chilies and the unique aroma of mustard oil make this a truly unforgettable meal, best enjoyed with steamed rice.
A classic Bengali comfort food featuring tender potatoes in a thick, nutty poppy seed paste. It's simple, mildly spiced, and pairs perfectly with steamed rice and dal.
About Steamed Basmati Rice, Pabda Macher Shorshe Jhal and Aloo Posto
Perfectly spiced Pabda Macher Shorshe Jhal with creamy Aloo Posto – homestyle comfort food that's energy-giving!
This bengali dish is perfect for lunch. With 873.5 calories and 32.32g of protein per serving, it's a muscle-gain option 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.
Servings4
Serving size: 1 serving
351cal
22gprotein
8gcarbs
26gfat
Ingredients
500 g Pabda Fish (Cleaned, about 4-5 medium pieces)
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds
1 tbsp Poppy Seeds (Optional, for a thicker gravy)
4.25 tbsp Mustard Oil (4 tbsp for cooking and 1 tsp for drizzling)
5 pcs Green Chilies (3 for paste, 2 slit lengthwise)
1 tsp Turmeric Powder (Divided into two 1/2 tsp portions)
1.5 tsp Salt (Or to taste, divided)
0.5 tsp Nigella Seeds
1 medium Tomato (Finely chopped)
1.5 cup Warm Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Gently wash the Pabda fish and pat them completely dry with a paper towel. This prevents oil from spluttering.
In a bowl, rub the fish with 1/2 tsp of turmeric powder and 1/2 tsp of salt, ensuring they are coated evenly on all sides.
Set aside to marinate for 10-15 minutes.
2
Prepare the Mustard Paste
Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in warm water for at least 15 minutes.
Drain the water and transfer the soaked seeds to a grinder jar.
Add 3 green chilies and a pinch of salt. The salt and chili prevent the mustard paste from turning bitter.
Grind to a very smooth paste, adding a tablespoon or two of water as needed to facilitate grinding.
3
Fry the Fish
Heat 4 tbsp of mustard oil in a kadai or deep pan over high heat until it is very hot and just begins to smoke. This removes the raw pungency of the oil.
Reduce the heat to medium. Carefully slide the marinated fish into the hot oil. You can partially cover the pan with a lid to minimize spluttering.
500 g Potato (About 3-4 medium, peeled and cut into 1-inch cubes)
50 g White Poppy Seeds (Known as Posto)
3 tbsp Mustard Oil (Essential for authentic flavor)
4 pc Green Chilli (2 for the paste and 2 slit lengthwise for tempering)
0.5 tsp Nigella Seeds (Known as Kalo Jeere)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
1 cup Water (Plus more for soaking and grinding)
Instructions
1
Prepare the Poppy Seed Paste
Rinse the white poppy seeds (posto) thoroughly. Soak them in 1/2 cup of warm water for at least 1 hour, or up to 2 hours, to soften them.
Drain the water completely. Transfer the soaked poppy seeds and 2 green chillies to a grinder jar.
Grind to a thick, smooth paste. You may need to add 1-2 tablespoons of water, a little at a time, to facilitate grinding. The paste should be fine and not gritty. Set aside.
2
Temper Spices and Sauté Potatoes
Heat 3 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. This step is crucial to remove the oil's raw pungency.
Reduce the heat to medium-low. Add the nigella seeds and the 2 slit green chillies. Let them sizzle for about 30 seconds until aromatic.
Add the cubed potatoes to the pan. Sauté for 6-8 minutes, stirring occasionally, until the edges of the potatoes turn light golden brown.
3
Cook with Poppy Seed Paste
Add the turmeric powder and salt to the potatoes. Mix well to ensure the potatoes are evenly coated.
Shallow fry for 1-2 minutes on each side until light golden. Pabda is a delicate fish and cooks quickly; do not over-fry.
Gently remove the fried fish with a spatula and set aside on a plate.
4
Prepare the Gravy
In the same oil, add the nigella seeds and the 2 slit green chilies. Let them sizzle for about 30 seconds until fragrant.
Add the finely chopped tomato and cook for 2-3 minutes, stirring occasionally, until it turns soft and mushy.
Lower the heat completely. Add the prepared mustard paste, the remaining 1/2 tsp turmeric powder, and the remaining 1 tsp salt.
Sauté for exactly 1 minute, stirring continuously. It is crucial not to overcook the mustard paste as it will become bitter.
5
Simmer the Curry
Pour in 1.5 cups of warm water and stir well to combine. Bring the gravy to a gentle boil over medium heat.
Once boiling, carefully slide the fried fish pieces into the gravy.
Cover the pan and simmer on low heat for 5-7 minutes. This allows the fish to absorb the flavors of the pungent gravy.
The gravy should have a characteristically thin consistency.
6
Finish and Serve
Turn off the heat. Drizzle 1 teaspoon of raw mustard oil over the curry for a final burst of authentic flavor.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. This helps the flavors to meld together.
Serve hot with steamed white rice.
Add the prepared poppy seed paste to the pan. Sauté on low heat for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom and burning, which can make it bitter.
Rinse the grinder jar with about 1/4 cup of water and add this water to the pan to incorporate all the remaining paste.
4
Simmer and Finish
Add the remaining 3/4 cup of water and the optional sugar. Stir everything together well.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
Uncover and check the consistency. The gravy should be thick and clinging to the potatoes. If it's too watery, cook uncovered for another 2-3 minutes to thicken.
Turn off the heat. For an authentic finish, drizzle 1 teaspoon of raw mustard oil over the top. Let it rest, covered, for 5 minutes before serving.
