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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.

ONION PULAO vegetarian-Dish

Ingredients

  • 200 gms basmati rice
  • 200 gms baby onions (parboiled)
  • 4 cloves
  • 2 sticks cinnamon
  • 2 dry red chilies
  • 1 tsp cumin seeds
  • 1 tbsp onion, chopped
  • 2 tbsp ghee
  • Salt to taste
Onion Pulao

Method

  • Clean, soak the rice in water for a few minutes and then drain the water.
  • Heat ghee in a vessel, add the cumin seeds, chopped onions, chilies and fry till they change color.
  • Next add the cinnamon, cloves, soaked rice and fry a little longer.
  • Pour enough water, salt and cook the rice till the rice is partly done.
  • Add the parboiled onions to the half cooked rice, cover and cook over a low flame.
  • Once done remove from heat and serve hot.
     

PEAS & SPRING ONIONS PULAOvegetarian-Dish

Ingredients

  • 250g basmati rice
  • 150g green peas
  • 4 green chilies
  • 4g garam masala
  • 50g spring onions
  • 1/2 tsp ginger-garlic paste
  • 30g ghee or butter
  • 1 bunch mint leaves
  • Salt to taste
Peas & Spring Onions Pulao

Method

  • Wash the rice well and soak in water for 10 minutes.
  • Heat ghee in a pan, fry garam masala, chopped spring onions and green chilies until they become golden brown.
  • Also add chopped mint leaves and stir well.
  • Then add rice without any water and fry for 5 minutes.
  • Later transfer the rice mixture to a rice cooker and add soaked green peas, mix well and cook the rice until it is done.
  • Serve hot with any curry.

PEAS PULAOvegetarian-Dish

Ingredients

      
  • 2 cups Basmati rice
  • 2 cups peas (shelled)
  • 1/2 cup carrots, cut into medium sized cubes
  • 2 green chilies, chopped
  • 1 cm ginger, chopped
  • 1 onion, chopped
  • 6 garlic flakes, finely chopped
  • 2 tbsp butter
  • 1 tsp cumin seeds
  • 2 cloves
  • 2 cardamom pods
  • 1 cm cinnamon stick
  • Salt to taste
Peas Pulao

Method

  • Wash the rice well and drain off all the water.
  • Heat butter in a pan, fry cumin seeds, cinnamon, cloves, cardamoms for a while until they splutter.
  • Add chopped onions, ginger, garlic, green chilies and fry until they are golden brown.
  • Add the drained rice, peas, carrots and fry till the rice gets separated.
  • Pour 11/2 cups of water, salt and cook until the rice gets cooked.
  • Stir gently once in a while so that the rice does not burn at the bottom of the pan.
  • Serve with any curry or raita.

RICE WITH BABY CORNvegetarian-Dish

Ingredients

      
  • 3 cups basmati rice, boiled
  • 10-12 baby corns, cut into 1/2 inch thick round slices
  • 2 small capsicums, cut into 1/2 inch pieces
  • 2 onions, finely chopped
  • 3-4 cloves
  • 3 tbsp oil
  • 1 tomato, pulp removed and finely chopped
  • Salt and freshly ground pepper to taste
  • 1/2 tsp sugar
  • A pinch of turmeric powder
Rice With Baby Corn

Method

  • Boil 2 cups of water with salt, sugar and turmeric powder.
  • Add the sliced baby corn and boil for 2-3 minutes. Drain and keep aside.
  • Heat oil in a large non-stick pan and add cloves and onions. Stir fry till light brown.
  • To this, add baby corns and capsicum. Stir fry for 2 minutes.
  • Now add boiled rice, salt, pepper and chopped tomato.
  • Mix well and fry for another 2 minutes. Serve hot.

SAMBAR BHAATHvegetarian-Dish

Ingredients

  • 1 kg rice, half cooked
  • 200g split gram
  • 20g red chilies
  • 2 tsp Bengal gram
  • 2 tsp coriander seeds
  • 1 tsp fenugreek (methi) seeds
  • A pinch of asafoetida
  • Small lemon size of tamarind
  • 1/2 cup oil
  • 1 tsp mustard seeds
  • 2 sprigs of curry leaves
  • 100g pearl onions
  • Salt to taste
Sambar Bhaath

Method

  • Mix the pearl onions with split gram and pressure cook for 5-6 minutes.
  • Heat oil in a pan, fry red chilies, Bengal gram, 1 tbsp split gram, coriander seeds, asafoetida and fenugreek seeds until golden color.
  • Cool and blend them to a fine powder.
  • Soak the tamarind in little water and strain it.
  • Add the ground powder, salt to the tamarind water and mix well.
  • To the half-cooked rice, add tamarind water and cook the rice for 10-15 minutes or until done.
  • In a separate pan, heat oil and season with mustard seeds, curry leaves and red chilies.
  • Add the seasoning to the rice and mix well. Serve hot.

SPINACH RICE WITH CHEESEvegetarian-Dish

Ingredients

  • 1 bunch spinach leaves washed & drained
  • 1/2 cup grated cheese
  • 1 1/2 cups basmati rice
  • 5 green chilies
  • 1" piece ginger
  • 1 tbsp butter
  • 1 onion, sliced into thin long strips
  • Salt to taste
  • 1/2 tsp cinnamon & cloves powder
  • 1 cup cabbage, finely chopped
  • Juice of 1 lemon
  • 1/4 cup milk
Spinach Rice With Cheese

Method

  • Boil enough water to cook the rice. When hot add salt, 8-10 drops lemon juice and rice.  
  • Cook till almost done.
  • Drain in colander. Cool by spreading on a plate. Keep aside.
  • Blend spinach, green chilies and ginger to a fine paste without adding water.
  • The sustained water is enough for blending.
  • Warm butter in a pan, add the spice powder and onions.
  • Fry till they are light brown.
  • Also add cabbage, lemon juice, salt and spinach paste. Fry for 5 minutes.
  • Add the above fried masala to rice leaving behind 1 tbsp mixture.
  • Add half of the cheese to the fried masala and delicately mix the masala with rice till evenly   mixed.
  • Mix preferably with fingers so that rice does not break.
  • Transfer to a casserole and spread  the leftover fried masala paste on the rice.
  • Sprinkle the remaining cheese and the milk on the rice.
  • Bake for 15 minutes, covered with foil or cling film depending on the oven. Serve hot.

SWEET KESAR RICEvegetarian-Dish

Ingredients

  • 1 cup basmati rice
  • 1 cup sugar
  • Few strands of saffron, crushed
  • 1 tsp. chopped pistas & almonds
  • 1/2 tsp cardamom powder
  • 1 small piece cinnamon
  • 4 cloves
  • 1 tbsp raisins
  • 1/2 cup pure ghee or butter
  • A little saffron color dissolved in 2 tsp of water.
Sweet Kesar Rice

Method

  • Boil rice in plenty of water.
  • Do not add salt. When the rice is just about to done but not yet done, drain and cool.
  • Add sugar, saffron color, cardamom and crushed saffron.
  • Heat ghee in a heavy sauce pan, add cloves, cinnamon, raisins and rice.
  • Gradually cook and stir occasionally without breaking the grain.
  • When the water dries up add the chopped dry fruits on top.
  • Serve hot.

TAMARIND RICEVegetarian-Dish

Ingredients

  • 1 cup fine long grain rice
  • 1/4 cup bengal gram
  • 30 gms or 1 medium lemon size tamarind 
  • 4 twigs of curry leaves
  • 4 tbsp oil
  • 2 tbsp black gram
  • 1/2 tsp mustard
  • 2 red chillies, broken into half
  • 2 green chillies, slit
  • 1/4 tsp turmeric powder
  • 4 tbsp sesame seeds, roasted & powdered
  • Salt to taste

    • Optional:

  • 1 tbsp cashews/peanuts
  • Small piece of ginger, cut into fine pieces
  • A pinch of asafotida
Tamarind Rice

Method

  • Wash rice and Bengal gram together and cook adding enough water.
  • Make sure not to overcook.
  • Soak tamarind in enough water and squeeze out half a cup pulp.
  • Boil the tamarind juice till it becomes semi-thick.
  • Pour the cooked rice into a big bowl, add turmeric powder, 2 tbsp oil, salt, tamarind pulp and two twigs of curry leaves to the piping hot rice.
  • Heat medium size pan and add oil. When oil gets heated add black gram, mustard seeds, cashew nuts and peanuts.
  • When they are golden, add red chilies, ginger, curry leaves, green chilies and asafoetida.
  • Remove from flame and add it to the rice.
  • Mix thoroughly adding sesame powder and leave it covered for an hour to allow the rice to absorb the ingredients.

TARDA PULAO (SWEET RICE)vegetarian-Dish

Ingredients

  • 1 cup basmati rice, soaked for 1 hour
  • 1/2 cup sugar
  • 3 tbsp ghee or butter
  • 3 cloves
  • 4 green cardamoms
  • 1 tbsp raisins, soaked in water
  • 1 tbsp almonds, blanched & shredded
  • 1/2 tsp saffron, soaked in 2 tbsp of warm water or a few drops of
  • yellow color
  • 1/2 tsp ruh kewra or 2 drops of kewra essence
  • 5-7 green pistachio nuts
  • 1 silver leaf (optional)
Tarda Pulao

Method

  • Mix 3/4 cup of water and sugar in a small pan and boil for few minutes.
  • Remove from flame and keep aside.
  • Heat ghee in a heavy bottomed pan and add cloves and cardamoms.
  • Fry until cardamoms change color.
  • Also add raisins and almonds.
  • Fry till raisins swell. To this, add rice and 1 1/2 cups of water. Mix gently.
  • Add saffron or yellow color to the rice and boil until the rice is almost done and water gets absorbed.
  • Add kewra essence to the sugar syrup.
  • Mix and add the sugar syrup to the cooked rice.
  • Stir the rice very gently and cook further for 4-5 minutes till the rice is done.
  • Garnish with a silver leaf, shredded pista and a few whole almonds.

TOMATO COCONUT PULAO vegetarian-Dish

Ingredients

  • 2 cups rice
  • 4 cups coconut milk
  • 1 onion, chopped
  • 1" pice ginger, chopped
  • 2 tomatoes, peeled & diced
  • 4 cloves
  • 1 bay leaf
  • 1" piece cinnamon stick
  • 1 onion, cut into thin rings
  • 1 tsp peppercorns
  • 1/2 tsp turmeric powder
  • 12 cashews, fried
  • 4 tbsp ghee or butter
  • Salt to taste
Tomato Coconut Pulao

Method

  • Fry in oil the onions which are cut into rings till they are crisp and keep aside.
  • Heat the ghee and fry the chopped onions and ginger till soft. Add the whole spices and then stir in the tomatoes and wait till cooked.
  • Mix the rice and salt now. Add the coconut milk and the rest of the spices.
  • Bring to a boil and cook the rice on a low flame till tender and dry.
  • Garnish with the fried onion rings and cashew nuts.

TOMATO FRIED RICE vegetarian-Dish

Ingredients

  • 500 gms rice
  • 200 gms tomatoes
  • 50 gms oil
  • 1/2 tsp pepper powder
  • 2 tsp soya sauce
  • Salt to taste
  • 1 tsp Ajinomoto
  • Sufficient water
Tomato Fried Rice

Method

  • Boil the water and add rice to it.
  • When the rice gets tender and cooked, drain all the water and keep it aside.
  • Heat oil in a pan and fry the tomatoes for a while.
  • Now add the cooked rice to the tomatoes and fry the rice well.
  • Before removing from the heat, add pepper powder, soya sauce, salt to taste, Ajinomoto and mix well.
  • Remove from heat and serve hot.

TOMATO PULAO vegetarian-Dish

Ingredients

  • 1/2 kg basmati rice
  • 350g tomatoes
  • 1 cup coconut milk
  • 500g onions, chopped
  • 500g ghee
  • Required quantity of kiss miss and cashews
  • 50g green chilies
  • Few coriander and mint leaves
  • 1 tsp turmeric
  • 1 tsp ginger-garlic paste
  • 2 each of cloves, cardamoms and cinnamon
  • Salt to taste
Tomato Pulao

Method

  • Wash the rice, drain off all the water and keep aside.
  • Put the tomatoes in boiling water for 3 minutes, remove from water and cool them.
  • Take off the skin from tomatoes and blend them in a mixer to a fine puree.
  • Heat ghee in a pan, fry the onions, green chilies, spices, ginger-garlic paste until golden brown and add coriander and mint leaves. Mix well.
  • Then add rice, salt, coconut milk, few water and cook for 5 minutes.
  • Now add tomato puree and cook until it is done.
  • Later add 1 tsp ghee, cashews, kiss miss and cook for another 2 minutes and remove from heat.
  • Serve with any curry.

VAANGHI BHAATH vegetarian-Dish

Ingredients

  • 2 cups rice, half cooked
  • 4 green chilies, chopped
  • 2 onions, chopped
  • 2 tsp ginger garlic paste
  • 1" cinnamon stick
  • 3 cloves
  • 4 cardamoms
  • 2 tsp khus khus seeds
  • 1 lb baby eggplants
  • Salt to taste
  • 4-5 tbsp ghee or butter
Vaanghi Bhaath

Method

  • Mix cloves, cinnamon stick, cardamoms, khus khus seeds and fry them in little ghee until golden in color.
  • Cool and blend them to a fine powder.
  • Heat the remaining ghee and fry the eggplant pieces until golden brown in color.
  • Remove from heat and keep aside.
  • In the remaining ghee, fry the green chilies and onions until brown.
  • Add ginger garlic paste to the onions mixture and mix well.
  • Then add eggplant pieces along with half-cooked rice and cook until the rice gets done.
  • Add the ground powder to the rice, mix well and garnish with coriander leaves if desired.
  • By the same procedure, tomato bhaat can also be prepared.
  • Substitute eggplants with tomatoes.

VEGETABLE BIRYANI vegetarian-Dish

Ingredients

  • 400g basmati rice
  • 250g cauliflower, cut into flowerettes
  • 100g green peas, shelled
  • 100g carrots, cut into 2.5 cm. long pieces
  • 100g French beans, cut into diamond shaped pieces
  • 3 potatoes, cut into four pieces each
  • 2 black cardamoms
  • 4 green cardamoms
  • 4 cm. cinnamon
  • 4 cloves
  • 8 peppercorns
  • 1 tsp. black cumin seeds
  • 3 bay leaves
  • Few strands of saffron

    • Masala for the vegetables:

  • 250g onions, sliced
  • 3/4 cup yogurt
  • 4 tsp chili powder
  • 3 tsp ginger-garlic paste
  • 2 tsp mint paste
  • 1 1/2 tsp garam masala powder
  • 1 1/2 tsp coriander-cummin powder
  • Salt to taste
  • 3 tbsp ghee (butter) or more
  • Ghee (butter) for deep frying onions

    For the garnish:

  • 2 tomatoes, sliced
  • 2 capsicums, sliced
  • 2 onions, fried till crisp
  • Few mint leaves
Vegetable Biryani

Method

    To prepare the vegetables:

  • Clean the vegetables with warm water and dry them well.
  • Mix all the ingredients for the masala, except the ghee, and marinate the vegetables in it for one hour.
  • Heat ghee and deep fry the onions till well browned.
  • Remove from ghee. When cool, grind to a paste.
  • Clean and cook the rice in double the quantity of water.
  • When done, remove the rice and spread it on a plate. Keep aside to cool.

    • To prepare the rice:

  • Lightly roast the saffron, powder and sprinkle over the rice.
  • Heat ghee in a pan and season it with the whole spices.
  • Add the vegetables and saute for five minutes.
  • Add a little water and cook the vegetables till done and almost dry.
  • In a baking dish arrange alternate layers of rice and the prepared vegetables.
  • Top with garnish and bake in a moderately hot oven for 20 minutes.
  • Serve hot with raita and papad.
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