Delicious Achari Rice Recipe | Best Indian Recipe

Achari Rice Recipe

Achari rice, a flavorful Indian dish, combines the tangy and spicy flavors of pickling spices with fragrant basmati rice. Rooted in the tradition of Indian pickling, it holds historical significance and showcases the diverse culinary heritage of India. The use of mustard seeds, cumin seeds, and other aromatic spices adds a distinct aroma and taste.

Achari rice has gained popularity worldwide for its vibrant flavors and versatility. Whether served as a main course or side dish, it delights the palate and offers a unique culinary experience that reflects the rich tapestry of Indian cuisine.

Nutritional Benefits

Fiber: The spices used in achari rice, such as mustard seeds, cumin seeds, and fenugreek seeds, contain dietary fiber. Fiber aids in digestion, promotes bowel regularity, and helps maintain overall gut health.

Carbohydrates: Basmati rice, the primary ingredient in achari rice, is a good source of carbohydrates, providing energy to fuel your day.

Essential Minerals: Achari rice contains various spices that are rich in essential minerals. For instance, cumin seeds are a good source of iron and manganese, while fenugreek seeds provide calcium, magnesium, and potassium.

Antioxidants: Many spices used in achari rice, including mustard seeds and fenugreek seeds, contain antioxidants. Antioxidants help combat free radicals in the body, reducing oxidative stress and supporting overall health.

Tasty Substitution: Achari rice presents a delicious substitute for ordinary rice, promoting the incorporation of fragrant spices and zesty pickle-inspired notes. This infusion of flavors enhances the savoriness of dishes, potentially diminishing the requirement for extra sauces or seasonings that might carry elevated levels of sodium or undesirable additives.

The Cooking Process of Achari Rice Recipe

Ingredients

• 2 cups basmati rice
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon fenugreek seeds
• 1 onion, thinly sliced
• 1 teaspoon nigella seeds (kalonji)
• 2 green chilies, slit lengthwise
• 2 tablespoons mixed pickle (any spicy Indian pickle of your choice)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
2. Heat oil or ghee in a large pan or pot over medium heat. Add mustard seeds, cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Allow them to splutter and release their aroma.
3. Add the sliced onions and green chilies to the pan and sauté until the onions turn golden brown.
4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Stir in the turmeric powder and red chili powder, and mix well.
6. Add the mixed pickle to the pan and sauté for a minute to release its flavors.
7. Now, add the soaked and drained basmati rice to the pan. Gently stir to coat the rice with the spices and pickle mixture.
8. Pour 4 cups of water into the pan and season with salt. Bring the mixture to a boil.
9. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
10. Once the rice is cooked, remove the pan from heat and let it sit covered for 5 minutes.
11. Fluff the rice with a fork and garnish with freshly chopped coriander leaves.
12. Serve the achari rice hot with lemon wedges on the side.

The Recipe