Tamatar Wangun, Steamed Basmati Rice and Boiled Egg

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. 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.
2. 2

   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. 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.

Ingredients

• 4 pieces Large Eggs
• 6 cups Water (enough to cover eggs by 1 inch)
• 0.5 tsp Salt (optional, for the boiling water)
• 2 cups Ice Cubes (for the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 4 large eggs in a single layer in a medium saucepan.
   • Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
   • Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2. 2

   Bring to a Boil

   • Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3. 3

   Cook Off-Heat

   • Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
   • Let the eggs stand in the hot water for the desired doneness:
   • Soft-Boiled (runny yolk): 4-5 minutes
   • Medium-Boiled (jammy yolk): 6-8 minutes
   • Hard-Boiled (firm yolk): 10-12 minutes
4. 4

   Create Ice Bath and Cool Eggs

   • While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
   • Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
   • Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5. 5

   Peel and Serve

   • Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
   • Peel under cool running water, starting from the wider end where the air pocket is.
   • Serve immediately or store in the refrigerator for later use.