RICE RECIPES

Pages >> 1 2 3 4 5

COCONUT RICE

FRIED RICE

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.

COCONUT RICE

Ingredients

2 cups rice
1 coconut
6 green chilies, chopped
4 garlic flakes
2 onions, chopped
1" cinnamon stick
2 cloves
2 cardamoms
4 tbsp oil
2 tsp ghee or butter
1 tsp mustard seeds
2 sprigs curry leaves
Salt to taste

Method

Remove thick milk from the coconut by blending.
To 1 glass of coconut milk, add 1 glass of water and keep aside.
Mix the green chilies, garlic flakes, cinnamon, cloves, cardamoms and fry them in ghee until golden brown in color.
To these, add the remaining coconut pulp and blend to fine mixture.
Heat oil in a pan and season with mustard seeds and curry leaves.
Also add chopped onions and fry them well.
To this, add the ground mixture along with coconut milk and mix well.
Now add rice, salt and cook until the rice gets done.
Garnish with coriander leaves and serve hot.

CORIANDER PULAO

Ingredients

1 1/2 cups long grained rice
1 1/2 cups chopped coriander
4 peppercorns
25 mm. (1") piece cinnamon
4 cloves
4 green cardamoms
2 onions, sliced
2 tbsp oil
Salt to taste
1/4 cup onion slices, browned for garnishing

Note: Serves 4

Method

Wash and soak the rice for about 10 minutes. Drain and keep aside.
Heat the oil in a pressure cooker and add the peppercorns, cinnamon, cloves, green cardamom, onions and sautï¿½ till the onions turn translucent.
Add the rice and sautï¿½ for a few minutes. Add 3 cups of hot water, salt and pressure-cook till the rice is tender.
Remove from the fire and add the chopped coriander. Mix well using a fork so that the rice grains does not break.
Garnish with the browned onion slices and serve hot.

CORIANDER RICE

Ingredients

2 cups rice
1 bunch of coriander leaves
A few mint leaves
6 green chilies
1/4 tsp sugar
5-6 cashew nuts
1 tbsp oil or ghee (butter)
Salt to taste

Method

Cook the rice and keep aside.
Clean and cut the coriander, mint leaves and green chilies. Grind in a blender with salt and sugar.
Heat ghee in a pan, and pour the ground mixture and fry for few minutes.
Add cooked rice and mix well.
Decorate with roasted cashews and chopped coriander.

DRUMSTICKS PULAO

Ingredients

500g basmati rice
4 big drumsticks, cut into 2" pieces
20g mustard seeds
20g cumin seeds
2 bunches curry leaves
6 green chilies, chopped
3 onions, chopped
50g cashew nuts
2 tsp ginger-garlic paste
1 tsp turmeric
50g oil
1/4 tsp chili powder
Salt to taste

Method

Heat oil in a pan, fry mustard and cumin seeds until they splutter.
Also fry the drumstick pieces, cashew nuts for few minutes.
Then add ginger-garlic paste, chopped green chilies and onions, and fry for another 5 minutes.
Now add turmeric, chili powder, curry leaves, salt and stir well until they gets tender.
Remove from heat and keep aside.
Then in a rice cooker, add washed rice along with 750 ml water and prepared drumsticks curry. Mix well.
Cook the rice until it is done.

DRY FRUIT PULAO

Ingredients

2 cups long grained white rice
2 cups sugar
1 cup ghee or butter
l/2 cup chironji, coarsely ground
25 almonds, blanched & chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp of milk
4 cups milk

Method

Soak rice in water for 2 hours and drain.
Heat the ghee and add the drained rice with milk, cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron. Mix well.
Bake in a moderately hot oven till each grain is separate.
Serve hot as a sweet dish.

FRIED RICE

Ingredients

1 lb rice, cooked & cooled for few hours
1/2 lb chicken, cooked & cut into small pieces
2 tbsp Soya sauce
1 lb prawns peeled & cooked
1 large onion, finely chopped
8 oz fresh sliced mushrooms
1 tbsp garlic, minced
8 oz bean sprouts, optional
3 eggs scrambled & cooked
1 green onion, finely sliced for garnishing
1 tomato, sliced into long strips
Lemon wedges for garnishing
Sufficient vegetable oil
Salt & pepper to taste

Method

In a wok or large frying pan, fry the onions until golden brown in color.
Then add shrimp, mushrooms, chicken pieces, minced garlic, tomatoes and cook until all the added ingredients are tender.
Sprinkle Soya sauce and pepper to taste.
If desired, add bean sprouts, salt and mix well. Make some space in the middle of the pan and add 1 tbsp of oil.
Allow to fry all the chicken, prawn and mushroom pieces well for few minutes.
Break up pre-cooked rice and mix with meat mixture well.
Stir in scrambled eggs, place on platter and top fried rice with green onions.
Garnish the sides of the rice with lemon wedges.

GARLIC RICE

Ingredients

2 cups cooked cold rice
2 dried curd chilies, chilies soaked in curd (yogurt)
10 flakes garlic
1 1/2 tbsp oil
1/4 tsp salt
1/4 tsp mustard seeds

Method

Peel garlic flakes and break the curd chilies into halves.
Heat oil in a pan and add the mustard seeds.
When they splutter, add chilies and fry them on a slow flame till the chilies get brown.
Add garlic and fry till they become light golden in color.
Mix in the rice, salt and stir well so that the salt mixes uniformly and the rice gets heated.
This rice is tasty by it self and does not need any side dishes.

GREEN RICE

Ingredients

2 cups rice
1 bunch spinach, chopped and blend to fine puree
2 onions, finely chopped
4 green chilies, chopped
1" cinnamon stick
2 cloves
Salt to taste
4-5 tbsp ghee or butter

Method

Mix the rice with water and cook until it is done.
Heat ghee in a pan and fry the cloves, cinnamon, green chilies and onions until golden in color.
Then add spinach puree, salt and cook until the raw smell of the spinach disappears.
When the ghee floats on the top of the spinach mixture, add cooked rice and mix well.
Mix well so that the spinach puree mixes well with rice.
Serve hot.

JEERA RICE

Ingredients

1 1/2 cups basmati rice
2 tbsp ghee or butter
1 tbsp cumin seeds (jeera)
2 pieces each of cinnamon, cloves and cardamom
1/4 cup cashew nuts, break into pieces
1/4 cup onion paste
1 tsp ginger-garlic paste
1/2 tsp ajinomoto
Salt to taste

Method

Heat ghee in a pan, add cashew nuts and fry till light brown. Remove and keep aside
Now add cumin seeds and spices to the ghee.
Fry for 1/2 minute and then add the onion paste and ginger-garlic paste and fry for another 2 minutes.
Add rice, salt and 3 cups of water.
Cook till rice is done.
Garnish with roasted cashew nuts and serve hot.

KESAR PULAO

Ingredients

3 cups basmati rice
2 tbsp sugar
7 in number cardamom (elaichi)
7 in number cloves
1 cup mixed dry nuts (cashews, almonds, raisins, pista)
1 tbsp saffron water (put 1/2 tsp of saffron in 1 tbsp of hot water and dissolve)
3 tbsps ghee (clarified butter)
1 tbsp. edible silver foil (optional)

Method

Wash and soak the basmati rice for about 1 hour.
Then drain the rice. Bring the water to a boil add the rice and simmer.
When rice is half done add the sugar, (dissolved in about another 1 cup of water) ghee and lower the heat.
When fully done (or when all the water has evaporated) add the saffron, cardamoms, cloves, and half of the dry nuts.
Stir gently and cover for 10 minutes.
In a pan, heat 1 tbsp of ghee.
Fry the remaining dry nuts in the ghee.
Garnish with remaining dry fruit and silver foil.
Serve hot with chicken korma or egg korma.

Tip: You may also add 1 cup of fresh green peas to give it a different touch and more color.

Note: Kesar Pulao is a special rice dish that is usually made in North Indian or Muslim weddings or for other important functions. It is a very aromatic dish and has a wonderful blend of spices and Kesar (saffron).

Pages >> 1 2 3 4 5