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 delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
Crispy, golden-fried potato slices seasoned with turmeric and a hint of nigella seeds. This simple Bengali comfort food is the perfect sidekick to dal and steamed rice, ready in under 30 minutes.
About Steamed Basmati Rice, Shorshe Chingri Bhapa and Aloo Bhaja
Aromatic, perfectly spiced Shorshe Chingri Bhapa with crispy Aloo Bhaja – a soul-satisfying treat!
This bengali dish is perfect for lunch. With 717.93 calories and 36.61g 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
317cal
29gprotein
5gcarbs
21gfat
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
2 tbsp Black Mustard Seeds
2 tbsp Yellow Mustard Seeds
1 tbsp Poppy Seeds
0.25 cup Fresh Coconut (Grated)
5 Green Chilies (4 for paste, 1 slit for garnish)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
4 tbsp Mustard Oil (Plus extra for drizzling)
2 tbsp Water (For grinding the paste)
Instructions
1
Prepare the Mustard-Coconut Paste
In a small bowl, combine the black mustard seeds, yellow mustard seeds, and poppy seeds. Cover with warm water and let them soak for at least 20-30 minutes. This step is crucial to soften the seeds and reduce bitterness.
Drain the soaked seeds completely.
Transfer the drained seeds to a grinder jar. Add the grated coconut, 4 green chilies, and a pinch of salt.
Grind the mixture in short bursts to avoid generating heat, which can make the paste bitter. Add 1-2 tablespoons of water as needed to form a smooth, thick paste.
2
Marinate the Prawns
In a mixing bowl, place the cleaned and deveined prawns.
Add the freshly prepared mustard-coconut paste, turmeric powder, 1 tsp of salt, and 4 tbsp of mustard oil.
Gently mix everything together, ensuring each prawn is thoroughly coated with the marinade. Let it sit for 10 minutes.
3
Steam the Prawns
Transfer the marinated prawns into a steel tiffin box or any heatproof container with a tight-fitting lid.