Telugu-style Asparagus Rice

Ingredients

In this Telugu adaptation of the Italian risotto, we replace the traditional Arborio rice with fragrant Basmati rice, which is commonly used in Telugu cuisine. The spices and flavorings are also adjusted to suit the Telugu palate, incorporating mustard seeds, cumin seeds, and curry leaves for a distinct South Indian twist. Additionally, the dish is cooked using Telugu cooking techniques, infusing it with the flavors and traditions of Telugu cuisine. We alse have the original recipe for Risotto con punte di asparagi, so you can check it out.

• 1 cup (200g) Basmati rice 1 cup (200g) Basmati rice
• 1 bunch of asparagus, trimmed and cut into bite-sized pieces 1 bunch of asparagus, trimmed and cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 sprig curry leaves 1 sprig curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Wash the Basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. 3.
   Add cumin seeds, chopped onion, green chilies, and curry leaves. Sauté until the onions turn golden brown.
4. 4.
   Add the asparagus pieces and turmeric powder. Cook for 3-4 minutes until the asparagus is tender yet retains its crunch.
5. 5.
   Add the soaked and drained Basmati rice to the pan. Mix well to coat the rice with the spices and vegetables.
6. 6.
   Add 2 cups of water and salt to taste. Bring to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. 7.
   Once the rice is cooked, remove from heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
8. 8.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Asparagus — Trim the tough ends of the asparagus before cutting them into bite-sized pieces. Make sure to cook them until they are tender yet retain a slight crunch.

Tips & Tricks

• For added flavor, you can roast the Basmati rice in a dry pan for a few minutes before soaking it.
• Feel free to add your choice of vegetables, such as carrots or peas, to enhance the nutritional value and taste of the dish.
• Serve the Telugu-style Asparagus Rice with a side of raita (yogurt sauce) or pickle for a complete meal.

Serving advice

Serve the Telugu-style Asparagus Rice hot as a main course. It can be enjoyed on its own or paired with a side of raita or pickle for added flavor.

Presentation advice

Garnish the Telugu-style Asparagus Rice with fresh coriander leaves to add a pop of color. Serve it in a traditional Telugu-style thali (plate) for an authentic touch.