Rice Recipes

Delicious Rice Dishes

1. Ghee rice

INGREDIENTS

1. The whole spices – Cloves, Bay leaves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon, Cardamom, Nutmeg, Star anise.

2. Basmati Rice – 3 cups ( Soak the rice for half an hour time. For 3 cups of rice we will need 6 cups for water while cooking.)

3. Sliced onion

4. Salt to taste

5. Ghee

6. Ginger paste

7. Raisin

8. Cashew nuts

Preparation

1. Heat a pan and add 4 big dollops of Desi Ghee. Add all the whole spices and sauté

2. Now add the sliced onion and ginger paste and sauté, until the onion turns golden brown.

3. Remove the water from the soaked rice and add to the pan. Saute for a few minutes.

4. Now add the water required and salt to taste and leave it to cook.

5. After the rice is cooked to perfection, leave it aside and heat another pan and fry some onions, cashew nuts and raisins in ghee.

6. Garnish the rice with the fried nuts and golden brown onion.

2. Vegetable Pulav

INGREDIENTS

1. The whole spices – Cloves, Bay leaves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon, Cardamom, Nutmeg, Star anise.

2. Basmati rice- 3 cups ( Soak the rice for half an hour time. For 3 cups of rice we will need 6 cups for water while cooking.)

3. Vegetables required are chopped carrots and cooked green peas.

4. Coriander leaves to garnish

5. Salt to taste

6. Chopped onion

7. Ghee

8. Cashew nuts

9. Raisins

Preparation

1. Heat 2 tablespoon of ghee in a pan and add the whole spices and saute

2. Add the chopped vegetables and add a pinch of salt and leave it to cook.

3. When the vegetables are sautéed add the rice and fry it for a few minutes

4. Now add the required water, salt to taste and leave it to cook.

5. When the rice is cooked to perfection, heat ghee in another pan and fry the chopped onion until golden brown, the cashew nuts and the raisins.

6. Garnish the cooked pulav with coriander leaves, fried nuts and raisins.

3. Curd rice

INGREDIENTS

1. Basmati rice- 3 cups ( cooked )

2. Curd

3. Coconut oil

4. Mustard seeds

5. Whole red chilly

6. Curry leaves

7. Salt to taste

8. Pomegranate seeds and green grapes ( Optional )

9. Cashew nuts and raisins ( Optional )

Preparation

1. To the cooked rice add curd, salt and mix very well. Adding pomegranate seeds or chopped green grapes to make it rich is opional

2. Heat 2 tablespoon oil in a pan. Splutter the mustard seeds. Add the whole red chilly and curry leaves.

3. Add these fried things into the curd rice.

4. Fried nuts and raisins can also be added but which is again optional.

4. Khichdi ( An easy to prepare rice dish, also good for health)

INGREDIENTS

1. Rice-1/2 cup soaked

2. Dal – 1 cup soaked ( Can reduce the amount of dal as required)

3. Oil or ghee-2 tablespoon

4. Jeera

5. Hing (Kayam)

6. Pepper Powder

7. Curry leaves

8. Salt

Preparation

1. Cook the rice and dal together with added salt and keep with aside when cooked.

2. Heat oil in a small pan and put the jeera, hing, curry leaves and pepper powder into it.

3. Add the mixture into the rice and mix well. Khichdi is ready to serve with raita or pickle

5. Tomato rice

INGREDIENTS

1. Oil

2. Mustard seeds

3. Ginger chopped

4. Garlic chopped

5. Green chilli chopped

6. Onion- 2 chopped

7. Tomato- 6 chopped

8. Salt

9. Turmeric powder-1/4 teaspoon

10. Chilly powder-1 tablespoon

11. Coriander powder ½ tablespoon

12. Garam masala-1/4 teaspoon

13. Cooked rice-2 cups

14. Coriander leaves to garnish

Preparation

1. Heat oil in a pan and splutter the mustard seeds.

2. Add ginger, garlic, green chilly and saute. Then add the onion and stir fry.

3. Add the tomatoes, turmeric powder, chilly powder, coriander powder, garam masala and salt

4. Stir fry until tomatoes are cooked.

5. Add the cooked masala into the cooked rice and mix very well. Garnish with coriander leaves. Tomato rice is ready to serve.

6. Egg Fried Rice

INGREDIENTS

1. Eggs – 5

2. Soya sauce

3. Salt

4. Oil

5. Onion chopped

6. Green chilly chopped

7. Garlic chopped

8. Rice 2 cups ( For the egg fried rice it would give good results, if the rice is cooked and refrigerated before hand )

9. Coriander leaves

Preparation

1. Beat the eggs with added salt and soya sauce

2. Heat oil in a pan and crumble the egg till cooked. Keep it aside

3. Heat some more oil and sauté onion, green chilly and garlic. Add the crumbled eggs when sautéed.

4. Now add the cooked rice, a little bit of oil and soya sauce. Mix well

5. Garnish with coriander leaves and serve hot.

7. Fish Biriyani

INGREDIENTS

For the rice

1. The whole spices – Cloves, Bay leaves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon, Cardamom, Nutmeg, Star anise.

2. Basmati Rice – 3 cups ( Soak the rice for half an hour time. For 3 cups of rice we will need 6 cups for water while cooking.)

3. Sliced onion

4. Salt to taste

5. Ghee

6. Ginger paste

7. Raisin

8. Cashew nuts

For the Fish masala

1. King Fish -4 pieces( Marinated in salt, chilly and turmeric powder. )

2. Oil

3. Onion- 8 sliced

4. Green chilly

5. Ginger

6. Garlic

7. Tomato-2 sliced

8. Garam Masala powder

9. Salt

10. Coriander leaves and fried onion to garnish

Preparation

For rice

1. Heat a pan and add 4 big dollops of Desi Ghee. Add all the whole spices and sauté

2. Now add the sliced onion and ginger paste and sauté, until the onion turns golden brown.

3. Remove the water from the soaked rice and add to the pan. Saute for a few minutes.

4 .Now add the water required and salt to taste and leave it to cook.

5. After the rice is cooked to perfection, leave it aside and heat another pan and fry some onions, cashew nuts and raisins in ghee.

For Fish masala

1. Heat oil in a pan and fry the marinated fish in oil and keep it aside.

2. Take the excess oil from the pan so as to prepare the masala in the same pan.

3. Add onions to the pan and sauté.

4. Make paste of ginger,garlic and green chilly and add it.

5. When sautéed add the tomatoes, salt and the garam masala powder.

6. When the raw smell of masala disappears and the masala is cooked, add the fried fish into the masala, and cover the fish with the masala.

For the final serving, take half of the rice out and stuff the fish masala in between. And fill up the rest of the rice. And garnish with fried onions, cashews, raisins and coriander leaves. Leave the rice closed tight and open it at the time of serving only.

The same recipe can also be tried with prawns, fishes like salmon for delicious biriyani's.

8. Simple Prawn biriyani

INGREDIENTS

1. Prawn ( marinated in salt, chilly powder, turmeric powder, ginger-garlic paste and lemon juice )

2. Onion -6 sliced

3. Green chilly -4 chopped

4. Chopped ginger and garlic

5. Chilly powder

6. Turmeric powder

7. Garam masala powder

8. Salt

9. Tomatoes 2 chopped

10. The whole spices – Cloves, Bay leaves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon, Cardamom, Nutmeg, Star anise.

11. Oil or ghee as preference

12. Fried onion, cashew and raisins ( Optional)

13. Coriander leaves to garnish

14. Rice 2 cups soaked in water.

Preparation

1. Cook the rice with added salt and lemon juice and keep it aside. ( If yellow colour is preferred we can add a pinch of turmeric powder while cooking or else the white colour can be retained )

2. Fry the marinated prawns in oil and keep it aside.

3. In the same oil add all the whole spices ( as on availability though ) and sauté.

4. Add the sliced onion, green chilly and garlic- ginger paste and sauté.

5. When cooked add the tomatoes, chilly powder, turmeric powder, garam masala and salt.

6. When masala seems cooked, add the fried prawns into it.

For the final serving, take half of the rice out and stuff the prawn masala in between. And fill up the rest of the rice. And garnish with fried onions, cashews, raisins and coriander leaves. Leave the rice closed tight and open it at the time of serving only.