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RICE RECIPES

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Rice is the staple food of India. Indians have developed various styles in preparing the rice dishes over the course of time. Rice is also called as Chawal in Hindi in the northern parts of India. Rice dish can be anything from the basic boiled rice, to biryanis, pulaos,etc.

Each rice dish has its own flavor depending upon the region of the people. Here we have presented some basic rice recipes for you to prepare in a jiffy without much effort.

MINT PILAF vegetarian-Dish

Ingredients

  • 2 cups basmati rice
  • 2 large potatoe
  • 1 cup shelled peas
  • 1 bunch mint leaves
  • 6 green chillies
  • 1 piece ginger small
  • 3 onions medium
  • ½ tsp turmeric powder
    3-4 cloves
  • 2 cardamoms
  • 1 bay leaf
  • Salt to taste
  • Ghee to fry

    • For Garnishing

  • Mint leaves
  • Boiled peas
  • Red cherries
Mint Pilaf

Method

  • Clean and wash the rice.
  • Place in a container with 2 cups of water and salt to taste.
  • Wash potatoes and place in another container with 2 cups of water in it.
  • Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes.
  • Remove and keep aside.
  • Grind together coconut, green chilies, and ginger and turmeric powder.
  • Peel and dice potatoes. Slice onions.
  • Heat oil, add onions and sauté.
  • Add cardamom, bay leaves and cloves.
  • Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.
  • Add potatoes, rice and salt if necessary .Mix well.
  • Squeeze lime juice and remove from fire.
  • Garnish and serve hot.
     

BISE BELE BAATHvegetarian-Dish

Ingredients

  • 1 cup rice

  • 1/2 cup tuwar dal (split gram)

  • Small lemon size tamarind

  • 6 dry red chilies

  • 4 cloves

  • 1 small stick cinnamon

  • 6 tbsp ghee or butter

  • 2 tbsp grated coconut

  • 2 tbsp cashew nuts

  • 2 tbsp oil

  • 2 tsp coriander seeds

  • 1 1/2 tsp salt

  • 1 tsp jaggery powder or sugar

  • 1/4 tsp fenugreek (methi) seeds

  • 1/4 tsp turmeric

Bise Bele Baath

Method

  • Wash the rice and split gram together well.
  • Add salt, turmeric, 3 cups of water and pressure cook for 8-10 minutes.
  • Soak tamarind in 2 cups water and strain it.
  • Heat oil in a pan and fry the methi seeds, red chilies, coriander seeds, cinnamon, and cloves well.
  • Also add grated coconut and fry till well roasted.
  • Allow to cool and blend them to fine powder. Keep aside.
  • Boil in a thick vessel the strained tamarind water and jaggery.
  • Boil till the raw smell of tamarind disappears.
  • Add rice and dal mixture, 3 tbsp ghee or butter and the blended powder.
  • Mix well, add little water if the mixture is too dry.
  • Simmer for a minute and remove from heat.
  • Fry the cashew nuts in the remaining ghee until golden in color and pour over the rice.
  • Mix well and serve hot.

BLACK GRAM PULAOvegetarian-Dish

Ingredients

      
  • 250g black gram with skin
  • 300g basmati rice
  • 50g ghee or butter
  • 5 green chilies
  • 2 bunches coriander leaves
  • 1 lemon
  • Salt to taste
Black Gram Pulao

Method

  • Soak the black gram in water for at least 8 hours and drain the water from it.
  • Mix the green chilies, coriander leaves and blend them to a fine paste.
  • Heat ghee in a pan and fry the drained black gram for 10-15 minutes.
  • Then add ground green chilies paste and fry for another 5 minutes.
  • Add sufficient salt, lemon juice and mix well. Keep aside.
  • Now cook the rice with enough water.
  • To the cooked rice, add the above prepared black gram mixture and stir well.
  • Garnish with lemon wedges and serve hot.

BROWN RICEvegetarian-Dish

Ingredients

      
  • 500g basmati rice
  • 100g onions, chopped
  • 15g black cardamoms
  • 5g cinnamon
  • 20g green chilies, chopped
  • 10g bay leaves
  • 2 tsp sugar
  • 60g ghee or butter
  • 1 small bunch mint leaves
  • 2 tsp ginger-garlic paste
  • Salt to taste
Brown Rice

Method

  • Heat oil in a heavy-bottomed pan, fry black cardamoms, cinnamon, bay leaves, for 2 minutes.
  • Also add sugar and fry until it gets brown (caramel) color.
  • Then add onions, green chilies, ginger-garlic paste, rice and fry for another 5 minutes.
  • Then add 1litre of water, salt and cook until three-fourth of rice is cooked.
  • Cook on steam for few minutes and remove from heat.
  • Sprinkle the chopped mint leaves and serve hot.

CAPSICUM RICEvegetarian-Dish

Ingredients

  • 1 cup rice
  • 4 or 5 capsicums
  • 1 lemon
  • 1 1/2 tbsp dry grated coconut
  • 1/4 tsp turmeric
  • 3 tbsp oil

    • For Seasoning:

  • 1/2 tsp mustard seeds
  • 1 tsp black gram
  • 2 tsp Bengal gram
  • 2 red chilies
  • Few curry leaves
  • 8-9 cashew nuts
  • 1 tbsp peanuts

    • For Masala powder :

  • 6 red chilies
  • 1" piece cinnamon
  • 2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 11/2 tsp black gram
  • 11/2 tsp Bengal gram
Capsicum Rice

Method

  • Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder.
  • Cook rice until 3/4 cooked, drain water off the rice, spread, cool and mix a tsp of oil to it and keep aside.
  • Heat oil in a pan, fry the seasoning seeds until they splutter.
  • Add diced capsicum and fry till soft.
  • Reduce heat and add grated coconut. Fry until light brown.
  • Add turmeric, salt and the cooked rice. Fry for a few minutes until the rice is hot.
  • Squeeze lemon juice and add powdered masala. Mix well and garnish with chopped coriander leaves.

CARROT RICEvegetarian-Dish

Ingredients

  • 1 cup basmati rice
  • 1 cup water
  • 1 large onion, chopped
  • 2 tbsp vegetable oil
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1 cardamom pod
  • 1/2 inch cinnamon stick
  • 1/2 tsp peppercorns
  • 2 cups carrots, grated
  • Salt to taste
Carrot Rice

Method

  • Clean and soak the rice in 1 cup of water.
  • Slice the onion into thin half rounds.
  • In a large, heavy bottom saucepan over medium heat, warm the oil.
  • Add the bay leaf, cumin, cloves, cardamom pod, cinnamon and peppercorns.
  • Cook until the spices puff up and darken (1 to 2 seconds), then add the sliced onion, grated carrots and saut� until browned (8 to 10 minutes).
  • Add the rice, soaked water and the salt.
  • Stir gently, cover, increase the heat to high and bring to a boil.
  • Then reduce the heat to very low and cook for 25 minutes without uncovering the pan.
  • Turn off the heat and let the pan stand covered on the burner for 5 minutes.
  • Then uncover, fluff up the rice gently and serve.

CASHEWNUT RICE WITH PEASvegetarian-Dish

Ingredients

  • 1 cup basmati rice
  • 1/2 cup roasted cashews
  • 1/2 cup peas
  • 2 tbsp ghee or butter
  • A pinch of turmeric
  • A pinch of asafoetida
  • Salt to taste
  • 1 3/4 cups of water
Cashewnut Rice With Peas

Method

  • Clean and soak the rice in water for few minutes.
  • In a 1-quart pan heat ghee and fry green peas and asafoetida for 2 minutes.
  • Then add drained rice and stir over medium heat for 30 seconds.
  • Add water, turmeric, salt to the rice mixture and bring to a full boil by covering the pan.
  • Cook on medium heat for 20-30 minutes or until the rice is done.
  • Add roasted cashews to the rice and stir well.
  • Garnish with coriander leaves and serve.

CHANA PULAOVegetarian-Dish

Ingredients

  • 2 cups basmati rice
  • 1/2 cup kabuli chana
  • 1/2 cup oil
  • 1 cup coriander leaves
  • 1/4 cup mint leaves
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 10 garlic flakes
  • 4 green chilies
  • 2 tbsp grated coconut
  • 1 1/2 tsp chili powder
  • 1/2 tsp garam masala powder
  • 4 cloves
  • 2 cm cinnamon
  • 2 cardamoms
  • A few drops of yellow coloring
  • Salt to taste
Chana Pulao

Method

  • Soak the chana overnight in water, wash well the next day, add a 1/2 tsp of salt and 1 cup of water and pressure cook for 8 minutes.
  • Drain off all water and keep aside.
  • Wash rice and remove all the water from it.
  • Heat 2 tbsp of oil in a pan, add cinnamon, cloves and cardamoms.
  • When they splutter, add rice and fry well for a couple of minutes.
  • Pour 4 cups of water, 1 1/4 tsp of salt and few drops of yellow coloring.
  • Cover with a lid and cook until the rice is done.
  • Grind 1 onion, coconut, chili powder, garam masala, coriander and mint leaves, garlic, green chilies into a fine paste.
  • Heat the remaining oil, fry the other onion until it turns brown.
  • Add the ground paste and fry until the oil separates.
  • Put in salt, tomatoes and fry for 2 more minutes.
  • Then add cooked rice, chana and mix well.
  • Serve with any curry.

CHILLED YOGURT RICEvegetarian-Dish

Ingredients

  • 1 cup rice

  • 1/2 cup yogurt

  • 1 cup milk

  • 2 green chilies

  • 2 sprigs of curry leaves

  • 1 tbsp chopped coriander leaves

  • 5-6 cashew nuts halved

  • 1/2 tsp Bengal gram

  • 1/2 tsp black gram

  • 1/2 tsp mustard and cumin seeds

  • 1/2 tbsp oil or ghee (butter)

  • A pinch of asafoetida
Chilled Yogurt Rice

Method

  • Boil the rice and drain excess water when done.
  • Cool after separating grains.
  • Heat oil in a small pan and fry the cashews, Bengal gram, black gram, mustard and cumin  seeds, chopped green chilies, curry leaves and asafoetida until golden in color.
  • When they splutter transfer to the rice.
  • Take care not to burn the seasoning.
  • Add yogurt, milk, coriander.
  • Mix well and cool in fridge for an hour before serving.

COCONUT BHAAT vegetarian-Dish

Ingredients

  • 2 cup grated coconut
  • 1 kg rice
  • A pinch of asafoetida
  • 10 red chilies
  • 2 tsp black gram
  • 1 tsp pepper corns
  • 1 tsp mustard seeds
  • 100g cashew nuts
  • 3-4 tbsp oil or butter
  • Salt to taste
  • 2 sprigs curry leaves
Coconut Bhaat

Method

  • Mix the rice with sufficient water and allow to cook until 3/4 of the rice is cooked.
  • Heat ghee or butter in a pan and roast the grated coconut until it becomes golden brown in color.
  • Remove from heat when done and keep aside.
  • Heat the remaining butter in the pan and fry the mustard seeds.
  • When they splutter add black gram, curry leaves, pepper corns, red chilies and asafoetida.
  • Fry for another 5 minutes.
  • Later add roasted coconut and mix well.
  • Fry for 2 more minutes and add this mixture to the cooked rice.
  • Add salt to the rice and mix well so that it mixes uniformly and the rice gets fully cooked.
  • Serve hot with any chutney or curry.
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