Surati Rice
Veg
Plain steamed short-grain or medium-grain white rice cooked by the absorption method — the everyday base of the Surati thali. The Surati rice is cooked slightly softer than Basmati-focused North Indian rice, suited to the style of Surati eating where dal, kadhi, or shaak are poured over the rice and mixed in with the fingers. A small amount of ghee is added after cooking; plain steamed rice with Surati dal and ghee is considered the most comforting meal in the Surati household. Also eaten as khichdi base or poured over with the sweet Surati kadhi.
Cuisines
Surati
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | ghee |
| 1 | medium onion, finely chopped |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | mixed vegetables (peas, carrots, green beans) |
| 2 cups | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash and soak the basmati rice in water for 20 minutes, then drain.
- 2 Heat ghee in a pan over medium heat.
- 3 Add cumin seeds and mustard seeds, and let them splutter.
- 4 Add the chopped onion and sauté until golden brown.
- 5 Stir in turmeric powder and red chili powder.
- 6 Add the mixed vegetables and sauté for 2-3 minutes.
- 7 Add the soaked and drained rice, and sauté gently for another 2 minutes.
- 8 Pour in 2 cups of water, add salt to taste, and bring to a boil.
- 9 Reduce the heat to low, cover the pan with a lid, and let it simmer until the rice is cooked and the water is absorbed, about 15-20 minutes.
- 10 Fluff the rice with a fork and garnish with fresh coriander leaves before serving.
Tips
For extra flavour, you can add a pinch of asafoetida (hing) along with the spices.