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 traditional Chettinad and coastal Tamil Nadu delicacy. Flaky, steamed shark meat is scrambled with onions, green chilies, and fragrant spices. This unique seafood dish is dry, flavorful, and pairs perfectly with rice and sambar.
A tangy and comforting South Indian yogurt-based curry made with a spiced coconut paste and tender ash gourd. This traditional Tamil dish is a perfect accompaniment to steamed rice and a simple vegetable stir-fry.
About Steamed Basmati Rice, Sura Puttu and More Kozhambu
Protein-packed scrambled shark stir-fry with rice & gut-friendly more kozhambu – unique & tasty!
This tamil dish is perfect for lunch. With 720.42 calories and 39.42g 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.
265cal
29gprotein
11gcarbs
12gfat
Ingredients
500 g Shark (Use a small variety like milk shark (paal sura), cut into steaks)
0.5 tsp Turmeric Powder (For boiling the shark)
0.5 tsp Salt (For boiling the shark)
4 cups Water (For boiling the shark, will be drained)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
200 g Small Onions (Also known as shallots, finely chopped)
3 pcs Green Chilies (Slit lengthwise or finely chopped)
1 inch piece Ginger (Finely chopped)
6 pcs Garlic Cloves (Finely chopped)
1 sprig Curry Leaves
1 tsp Black Pepper Powder (Freshly ground is recommended for best flavor)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
1 tbsp Lemon Juice (Optional, for garnish)
Instructions
1
Boil the Shark
Clean the shark pieces thoroughly under running water.
In a medium pot, combine the shark pieces, 4 cups of water, 0.5 tsp of turmeric powder, and 0.5 tsp of salt.
Bring the water to a rolling boil over medium-high heat.
Cook for 10-12 minutes, or until the shark meat is firm, opaque, and cooked through.
Drain the water completely using a colander and set the shark aside to cool down to room temperature.
2
Prepare the Shark Meat
Once the shark is cool enough to handle, carefully peel off and discard the skin.
Remove the central bone and any other small bones you may find.
Using your fingers, crumble the cooked shark meat into a fine, flaky texture, similar to scrambled eggs. Set aside.
3
Temper and Sauté Aromatics
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
250 g Ash Gourd (Peeled and cubed into 1-inch pieces)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Or to taste)
1.5 cup Curd (Slightly sour for best taste)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
0.5 tsp Urad Dal
2 Dried Red Chili (Broken into halves)
0.25 tsp Hing (Asafoetida)
1 sprig Curry Leaves
Instructions
1
Soak toor dal and chana dal in warm water for at least 30 minutes. After soaking, drain the water completely.
2
In a blender, combine the drained dals, grated coconut, green chilies, ginger, and cumin seeds. Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3
In a medium pot, add the cubed ash gourd, turmeric powder, and 1 cup of water. Bring to a boil and cook on medium heat for 10-12 minutes, until the ash gourd is tender but still holds its shape.
4
Reduce the heat to low. Add the ground coconut paste and salt to the cooked ash gourd. Stir well and simmer for 4-5 minutes, stirring occasionally, until the raw aroma of the paste disappears.
5
While the paste simmers, whisk the curd with 1/2 cup of water in a separate bowl until it is completely smooth and lump-free.
6
Turn off the heat for the pot with the ash gourd mixture. Let it cool for 1-2 minutes. Slowly pour in the whisked curd, stirring continuously to prevent it from splitting.
7
Return the pot to the stove on the lowest possible heat. Gently warm the kozhambu for 2-3 minutes, stirring constantly. Do NOT let it boil or simmer, as it will curdle. The curry should just be heated through.
Add the mustard seeds and allow them to splutter completely.
Add the urad dal and sauté for about 30 seconds until it turns a light golden brown.
Add the finely chopped small onions, green chilies, ginger, garlic, and curry leaves.
Sauté for 6-8 minutes, stirring frequently, until the onions become soft, translucent, and start to brown at the edges.
4
Cook the Sura Puttu
Add the remaining 0.25 tsp of turmeric powder and mix well with the sautéed onions.
Add the crumbled shark meat to the pan along with the remaining 0.75 tsp of salt.
Gently mix everything together, ensuring the shark meat is evenly coated with the spices.
Cook on medium-low heat for 7-10 minutes, stirring occasionally. The goal is to let all the moisture evaporate, resulting in a dry, fragrant 'puttu'.
5
Garnish and Serve
Sprinkle the freshly ground black pepper powder and chopped coriander leaves over the puttu.
Mix well and cook for one final minute to incorporate the flavors.
Turn off the heat. If using, squeeze fresh lemon juice over the top and give it a final toss.
Serve Sura Puttu hot as a side dish with rice and sambar or rasam.
8
For the tempering (tadka), heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add urad dal, broken dried red chilies, and curry leaves. Sauté for 30-40 seconds until the dal is golden. Finally, add the hing and stir for 5 seconds.
9
Pour the hot tempering over the More Kozhambu and mix gently. Let it rest for 5 minutes for the flavors to meld before serving hot with steamed rice.
