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 creamy and flavorful Punjabi lentil dish made with split black gram. This hearty dal is perfectly tempered with onions, tomatoes, and aromatic spices, making it a comforting and delicious meal.
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, Urad Dal Fry and Aloo Bhujia
Hearty protein-packed urad dal fry with fluffy rice & perfectly spiced aloo bhujia. Pure soul-satisfying bliss!
This bihari dish is perfect for dinner. With 688.43 calories and 24.009999999999998g 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
268cal
14gprotein
38gcarbs
8gfat
Ingredients
1 cup Urad Dal (Split and skinned black gram)
3 cup Water (For pressure cooking the dal)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1 large Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise, adjust to taste)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal
Rinse the urad dal under cool running water until the water runs clear.
Soak the dal in 3-4 cups of fresh water for at least 30-60 minutes. This step is crucial for even cooking and a creamy texture.
After soaking, drain the water completely.
2
Pressure Cook the Dal
Transfer the soaked and drained dal to a pressure cooker.
Add 3 cups of fresh water, turmeric powder, and 1 teaspoon of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes.
Allow the pressure to release naturally. Once safe, open the lid and gently whisk the dal with a wire whisk until it reaches a smooth, creamy consistency. Be careful not to over-mash it.
3
Prepare the Tempering (Tadka)
Heat ghee in a separate pan (kadai) over medium heat. Once hot, add the cumin seeds and let them sizzle and become fragrant for about 30 seconds.
Add the hing, followed immediately by the finely chopped onions.
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).
Sauté the onions for 6-8 minutes, stirring occasionally, until they are soft and have turned a deep golden brown. This caramelization is key to the dal's flavor.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and the remaining 0.5 teaspoon of salt. Cook for 5-7 minutes, mashing the tomatoes with your spoon, until they are completely soft and the ghee begins to separate from the masala.
Stir in the coriander powder and red chili powder. Cook for one more minute, stirring continuously.
4
Combine and Simmer
Carefully pour the prepared tempering into the cooked dal in the pressure cooker.
Stir everything together until well combined.
Add the garam masala and crushed kasuri methi (rub it between your palms before adding to release its aroma).
Bring the dal to a gentle simmer over low heat and cook for 3-5 minutes. This allows the flavors to meld beautifully. If the dal seems too thick, add a splash of hot water to reach your desired consistency.
5
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Let the dal rest for a few minutes before serving.
Serve hot with jeera rice, steamed basmati rice, 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.
