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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.


KHEEMA PULAO Non-vegetarian-Dish

Ingredients

  • 1 kg kheema, cut into pieces
  • 1 kg basmati rice
  • 6 green chilies, sliced long
  • 1 onion, sliced long
  • 1 tsp ginger-garlic paste
  • 1 cup milk
  • Few coriander and cilantro leaves
  • 6 each cloves, cardamoms, cinnamon
  • 1 bay leaf
  • Few cashew nuts
  • 1 cup ghee (butter) or oil
  • A pinch of saffron
  • Salt to taste
Kheema Pulao

Method

  • Wash the rice and kheema separately and keep aside.
  • Heat ghee in a pan, add bay leaf, cashews, chopped onions and green chilies and fry until brown.
  • Then add kheema with salt, turmeric, ginger-garlic paste, rice and mix well.
  • For 1 kg of rice, add less than 2 kg of water including milk. Boil separately and add to the rice.
  • Add ground cloves, cardamoms, cinnamon to the rice and cook until done by covering the pan. Also add little saffron dissolved in milk or water.
  • Garnish with chopped mint and coriander leaves.
  • Serve hot with raita.

KUBALI RICEvegetarian-Dish

Ingredients

  • 1/2 kg basmati rice
  • 200g Bengal gram
  • 100g onions, chopped
  • 6 green chilies, chopped
  • 2 tbsp ginger garlic paste
  • 1/2 tbsp chili powder
  • 10g garam masala
  • 1 bunch mint leaves
  • 1 lemon
  • 50g ghee
  • A pinch of saffron
  • 50g oil
  • 2 cups yogurt
  • Salt to taste
Kubali Rice

Method

  • Clean and soak the rice in warm water; and meanwhile pressure-cook the cleaned Bengal gram.
  • Heat the oil in a pan and fry the onions until golden brown.
  • Add chili powder, turmeric, garam masala and the cooked Bengal gram to the fried onions.
  • Keep aside the above mixture with mint, yogurt and enough salt.
  • Heat the ghee in separate pan. Place half of the 3/4 cooked rice in it.
  • Then place the Bengal gram mixture on the rice. Let the remaining rice on the Bengal mixture with ghee over it.
  • Finally squeeze the lemon juice and sprinkle the saffron.
  • Finish the dish by cooking the whole for 15 minutes.
  • Stir the rice before serving it hot.

LEMON COCONUT RICEvegetarian-Dish

Ingredients

      
  • 1 1/2 cups rice
  • 1/4 cup ghee or butter
  • 1 onion, chopped
  • 4-5 garlic flakes, chopped finely
  • 2-3 cardamoms
  • Salt to taste
  • 1/2 tsp turmeric
  • 1 tbsp lemon juice
  • 1/2 cup grated fresh coconut

Lemon Coconut Rice

Method

  • Heat ghee in a pan, fry the onions, garlic till golden brown.
  • Add cardamoms and washed rice and fry for 5 minutes.
  • Add salt, turmeric and enough water to cook.
  • When rice is almost cooked, add lemon juice and grated coconut.
  • Cover and cook till done.
  • Serve with any gravy curry.

LEMON RICEvegetarian-Dish

Ingredients

      
  • 2 cups rice
  • 1/3 cup lemon juice
  • Salt to taste
  • 6 tbsp cooking oil
  • 1/2 tsp black mustard
  • 3 sprigs curry leaves
  • 1/4 cup peanuts
  • 4 green chilies
  • 1/2 tsp turmeric
  • 4 cups water
Lemon Rice

Method

  • In a large bowl, add water, rice and cook until done. Keep it aside.
  • Heat oil in a pan, add black mustard seeds, peanuts, turmeric and fry until they are brown.
  • Then add chopped green chilies, curry leaves, salt and fry for another 2-3 minutes.
  • Remove from heat, add the lemon juice and stir well.
  • Add this to the cooked rice and mix thoroughly.

MANGO RICEvegetarian-Dish

Ingredients

  • 1/2 kg basmati rice
  • 2 raw mangoes, grated
  • 4 red chilies
  • 6 green chilies, chopped
  • Small bunch of curry leaves
  • 50g Bengal and black gram
  • 1 tsp turmeric
  • Salt to taste
  • 5g mustard seeds
  • 25g ghee or butter
Mango Rice

Method

  • Wash the rice and cook with sufficient water until it is done.
  • Heat ghee in a pan, fry mustard seeds, Bengal and black gram, curry leaves, turmeric, red chilies and fry until they are golden brown.
  • To this, add grated mangoes, salt and fry for another 5 minutes.
  • Add this mixture to the cooked rice and mix well.
  • Garnish with cilantro, if desired.

NAVRATAN PULAONon-vegetarian-Dish

Ingredients

  • 500g basmati rice
  • 50g paneer
  • 50g peas
  • 50 cauliflower
  • 50g cherries
  • 50g pineapple
  • 60g carrots
  • 25g cashew nuts
  • 20g kiss miss (raisins)
  • 150g yogurt
  • 10g garam masala
  • 15g green chilies
  • 75g onions
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 75g ghee or butter
  • Salt to taste
  • 1 small bunch mint leaves
  • 1 small bunch cilantro
  • 1 lemon
  • 25g ginger-garlic paste
Navratan Pulao

Method

  • Wash the rice and soak in the water for 30 minutes.
  • Mix the chopped carrots and paneer and fry in oil for few minutes.
  • Heat ghee in another pan, fry onions until golden brown.
  • Add ginger-garlic paste, green chilies, mint leaves, paneer, vegetables, dry fruits and fry for 5-6 minutes.
  • Also add garam masala, salt, turmeric, chili powder, yogurt and fry well.
  • Remove from heat and keep aside.
  • Boil water in another vessel, add washed rice and cook until it is half cooked.
  • Then add the above prepared curry to the rice, mix well and cook on the steam until the rice is done.
  • Sprinkle the lemon juice on rice and serve with cherries on it.

MASALA KICHIDIvegetarian-Dish

Ingredients

  • 1 cup rice
  • 1 cup green moong dal
  • 2 large onions
  • 2 small potatoes
  • 1 (2" piece) coconut
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 6 garlic cloves
  • 1 piece ginger
  • 5-6 green chilies
  • Oil or ghee, as required
  • Salt to taste
  • Coriander leaves, for garnishing
Masala Kichidi

Method

  • Wash and soak the dal and rice, chop onion and green chilies finely.
  • Mince the coriander leaves, ginger and garlic.
  • Peel the potatoes and cut into small cubes.
  • Grind the coconut piece to a fine paste.
  • Fry onions in a combination of 1 tbsp ghee -1 tbsp oil.
  • When the onions are light brown add the minced garlic, ginger and green chilies.
  • Then add the garam masala together with the ground coconut.
  • Fry for a while, put in the rice and dal and fry both till crisp.
  • Pour in warm water till it is about 2 inches above the level of the rice.
  • If the water dries up, more warm water may be added.
  • Add potato cubes and salt.
  • When the water starts bubbling, lower the heat and simmer till rice and dal are cooked.
  • Sprinkle coriander leaves on top before serving.

METHI PULAOVegetarian-Dish

Ingredients

  • 1 1/2 cups basmati rice
  • 1 cup paneer, cut into cubes & deep fried
  • 1 cup green peas
  • A small bunch of fenugreek leaves (methi)
  • 2 tomatoes, finely chopped
  • 6 garlic flakes, finely chopped
  • 2 green chilies, finely chopped
  • 1/2 tsp turmeric powder
  • 1-2 tsp red chili powder
  • Salt to taste
  • Sufficient oil
Methi Pulao

Method

  • Heat oil in a pan and fry the chopped garlic well.
  • To this, add the chopped tomatoes, fenugreek leaves, green chilies, green peas, red chili powder, turmeric and salt. Continue frying for 10-15 minutes.
  • Add the rice and fry well for another 4-5 minutes.
  • Add enough water to this and pressure cook on low heat for 5-6 minutes.
  • Garnish with fried paneer and serve hot.

MIXED VEGETABLE PULAOvegetarian-Dish

Ingredients

  • 140g basmati rice, washed, soaked in cold water for 30 minutes and drained
  • 25g ghee or butter
  • 1 onion, finely sliced
  • 2 garlic flakes, sliced
  • 1/4 tsp turmeric
  • 125g cauliflower, cut into florets
  • 1 small green pepper, cut into long strips
  • 50g carrots, scraped and finely sliced
  • 25g frozen or fresh green peas, boiled until tender
  • 25g sweet corn
  • 290 ml water
  • Salt to taste

    Grind to a fine paste:

  • 1/2 tsp black cumin seeds
  • 1/2 tsp coriander seeds
  • 3 black pepper corns
  • 1 bay leaf
  • 2 red chilies
  • 2.5 cm cinnamon, broken up
  • 3 green cardamoms
Mixed Vegetable Pulao

Method

  • Heat the ghee in a pan, fry the onions and garlic until golden.
  • Also add ground spices, and turmeric powder and fry for 2 minutes over low heat stirring continuously.
  • Add the cauliflower, green pepper, carrots and stir fry for 2-3 minutes.
  • Add the rice, green peas, sweet corn, salt and fry for another 3 minutes.
  • To this, add water and bring to a boil by covering the pan until all the water evaporates.
  • Remove the pan from the heat, uncover and allow the steam to escape for 2 minutes.
  • Do not stir the rice immediately after cooking.
  • Cover the pan and keep it undisturbed for 10 minutes before serving.
  • Serve with tandoori chicken or any raita.

MUSHROOM BIRYANI vegetarian-Dish

Ingredients

  • Mushrooms
  • 3 Onions
  • 3 green chili
  • 3 glasses of Rice
  • Curd
  • Coriander
  • Masala powder
  • Salt to taste
Mushroom Biryani

Method

  • Cut the Mushrooms into pieces.
  • Marinate them in curd, masala and pinch of salt for 1/2 hr.
  • Cook Rice.
  • Slice onions into thin long pieces.
  • In a pan heat oil.
  • Add green chilies, after a little frying add onions and masala, salt.
  • Remove when they get to a deep dark brown color.
  • Fry the marinated mushrooms in the same pan(it should have at least little oil) until all the curd becomes think as gravy.
  • In a large bowl, mix rice, mushrooms, and onions and Salt and masala (According to taste). Add Sliced Coriander.
  • Serve with raita or any spicy veg or non-veg curry.
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