Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
Prep5 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
A light and comforting Andhra-style dal made with split yellow lentils (moong dal). It's simply seasoned and finished with a flavorful tempering, making it a perfect everyday dish to enjoy with hot rice and a dollop of ghee.
A simple and comforting bottle gourd curry from Andhra, cooked with a handful of spices. This light and healthy dish pairs perfectly with hot rice and a dollop of ghee, making for a wholesome everyday meal.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
500 g Bottle Gourd (About 1 medium, peeled and cut into 1/2-inch cubes)
2 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.5 tsp Urad Dal (Split and skinned black gram)
2 pcs Dried Red Chili (Broken into halves)
10 leaves Curry Leaves
1 medium Onion (Finely chopped)
3 pcs Green Chili (Slit lengthwise)
1 tsp Ginger Garlic Paste
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Or to taste)
0.5 cup Water (As needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the bottle gourd. Peel the skin, remove the seeds if they are tough, and chop the flesh into small, uniform 1/2-inch cubes. Finely chop the onion and slit the green chilies.
2
Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter for about 30 seconds.
3
Add the cumin seeds, urad dal, broken dried red chilies, and curry leaves to the pan. Sauté for about 30-45 seconds until the dal turns a light golden brown and the spices are fragrant.
4
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent. Then, add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
5
Add the cubed bottle gourd to the pan, along with turmeric powder, red chili powder, and salt. Mix everything thoroughly to ensure the bottle gourd is evenly coated with the spices.
6
Pour in the water, stir well, and bring the mixture to a simmer. Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-15 minutes, stirring occasionally, until the bottle gourd pieces are tender but still hold their shape.
7
Once the bottle gourd is cooked and most of the water has been absorbed, creating a semi-dry consistency, turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, roti, or chapati.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Once the ghee is hot, add the mustard seeds and wait for them to splutter, which takes about 30 seconds.
Add the cumin seeds, broken dried red chilies, and hing. Sauté for another 20-30 seconds until the cumin is fragrant.
Add the curry leaves. Be cautious as they will crackle. Sauté for 10 more seconds.
4
Combine and Serve
Immediately pour the hot tempering over the simmering dal. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering throughout the dal.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, roti, and a side of pickle or papad.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
