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 wholesome and comforting North Indian lentil curry made with a mix of creamy dals and vibrant spinach. This nutritious dish is gently spiced and perfect with hot rotis or steamed rice.
A classic Indian savory snack, these crispy, golden noodles are made from mashed potatoes and chickpea flour. Perfectly spiced and deep-fried to perfection, it's an addictive tea-time favorite.
About Steamed Basmati Rice, Saag Dal and Aloo Bhujia
Aromatic bhaat with iron-boosting saag dal & perfectly spiced aloo bhujia. An energy-giving comfort meal!
This bihari dish is perfect for lunch. With 686.7800000000001 calories and 23.21g 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
266cal
13gprotein
38gcarbs
8gfat
Ingredients
0.75 cup Toor Dal (rinsed and soaked for 30 minutes)
0.25 cup Moong Dal (rinsed and soaked for 30 minutes)
250 g Palak (fresh spinach leaves, washed)
3 cup Water (for pressure cooking the dal)
2 tbsp Ghee
1 tsp Cumin Seeds
0.25 tsp Hing (asafoetida)
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 medium Tomato (pureed)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (divided, adjust to taste)
1 tbsp Lemon Juice (freshly squeezed)
0.5 cup Hot Water (as needed to adjust consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Cook the Dals
Combine the soaked and drained toor dal and moong dal in a pressure cooker.
Add 3 cups of water, turmeric powder, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dals are completely soft and mushy.
Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal vigorously for a minute to achieve a smooth, creamy consistency.
2
Prepare the Spinach
While the dal is cooking, bring a separate pot of water to a rolling boil.
Add the washed spinach leaves and blanch for exactly 2 minutes. Do not overcook.
Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process preserves its vibrant green color.
Once cooled, drain the spinach and squeeze out as much excess water as possible. Blend it into a coarse puree.
500 g Potatoes (About 3 medium starchy potatoes like Russet)
1.5 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (Adds extra crispiness)
2 tbsp Vegetable Oil (For the dough)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Hing (Asafoetida)
1 tsp Amchur Powder (Dried mango powder)
1 tsp Chaat Masala
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Potatoes
Boil the potatoes in water until they are fork-tender, about 15-20 minutes.
Once cooked, drain the water and peel the potatoes while they are still warm.
Grate the warm potatoes using a fine grater or pass them through a potato ricer. This is crucial to ensure there are absolutely no lumps.
Spread the grated potato on a plate and allow it to cool completely to room temperature.
2
Make the Bhujia Dough
In a large mixing bowl, combine the cooled mashed potatoes, besan, rice flour, turmeric powder, red chili powder, hing, amchur powder, chaat masala, garam masala, and salt.
Add 2 tablespoons of oil to the mixture.
Knead everything together to form a soft, smooth, and pliable dough. Do not add any water; the moisture from the potatoes should be sufficient. The dough should not be sticky or stiff.
3
Set Up for Frying
Heat the oil for deep frying in a kadai or a deep, heavy-bottomed pan over medium heat. The oil should be around 175°C (350°F).
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and hing. Let them sizzle and become fragrant, about 30 seconds.
Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft, translucent, and light golden brown at the edges.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Add the tomato puree, the remaining 0.75 tsp salt, red chili powder, and coriander powder. Mix well.
Cook this masala, stirring occasionally, for 6-8 minutes, until it thickens and you see the ghee separating from the mixture at the sides of the pan.
4
Combine and Simmer
Pour the cooked, whisked dal into the pan with the prepared masala.
Add the spinach puree and stir everything together until well combined.
Assess the consistency. If it's too thick for your liking, add up to 0.5 cup of hot water and mix well.
Bring the dal to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, allowing the flavors to meld beautifully.
Turn off the heat. Stir in the garam masala and fresh lemon juice.
5
Garnish and Serve
Garnish generously with fresh chopped coriander leaves.
Serve the Saag Dal hot with steamed basmati rice, jeera rice, or Indian flatbreads like roti or naan.
Grease the inside of a sev maker (sev press) and the disc with the smallest holes with a little oil to prevent sticking.
Divide the dough into two or three portions and shape one portion into a log. Place it inside the sev maker and secure the lid.
4
Fry the Aloo Bhujia
To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
Hold the sev maker over the hot oil and press the handle, moving in a circular motion to create a large, nest-like shape of bhujia. Do not overcrowd the pan.
Fry for about 1-2 minutes on one side, until the sizzling sound reduces and the bottom is firm.
Carefully flip the bhujia nest and fry the other side for another 1-2 minutes until it is light golden and crisp.
Using a slotted spoon, remove the bhujia from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining dough, frying in batches.
5
Cool and Store
Allow the fried bhujia to cool completely to room temperature. It will become even crispier as it cools.
Once fully cooled, gently break the bhujia nests into smaller, bite-sized pieces.
Store the Aloo Bhujia in a clean, dry, airtight container. It will stay fresh and crispy for up to 3 weeks.
