Rice Recipes - Page 2
Ram Khichdi Recipe
Ingredients
1. Basmati rice (1c)
2. cloves (3 to 4)
3. gatta pieces (1/2c)
4. cashew (1tbsp)
5. bay leaves (2)
6. curry leaves (1stalk)
7. cinnamon stick (1inch)
8. boiled peas (1/4c)
9. cardamom (2)
10. red chilli powder (1tsp)
11. curry leaves (1stalk)
12. ghee (1tbsp)
13. juice of (1lemon)
14. dhania powder (1/2tsp)
15. garam masala (1/2tsp)
16. currants (1tbsp optional)
17. jeera seeds (1tbsp)
18. salt (to taste)
19. mustard seeds (1tbsp)
For Gattas:-
1. Gram flour (1/2c)
2. chilli powder (1tsp)
3. oregano seeds (1/4tsp)
4. oil (1/2tbsp)
5. salt (to taste)
6. water (1tsp)
Method of preparation:-
1. For Gattas:- Take a bowl, add gram flour, oregano seeds, oil, salt and chilli powder in it. Add 1 tablespoon of water and mix it to make hard dough.
2. Make small balls of dough and then roll them in the shape of fingers. Boil these gattas in water for half an hour. Drain them, keep them to cool and then chop. Keep them aside.
3. For rice:- Take a pan, place it over heat and then boil rice in plenty of water in the pan. Take a kadai, heat ghee in it and add jeera, cloves, bay leaves, mustard seeds, curry leaves, cinnamon and cardamom in it. Add peas and gattas in it.
4. Add salt, masalas, and lemon juice in it. Fry it until the ghee gets separate. Now add rice in it and mix them slowly. Heat them in oven and decorate with coriander. Serve the khichdi hot with curd.
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Vegetable Khichdi Recipe
Ingredients
1. Rice (1c)
2. cauliflower florets (1c)
3. ghee (2tbsp)
4. chopped French beans (1/2c)
5. moong dal (1/2c)
6. cumin seeds (1tsp)
7. turmeric powder (1/2tsp)
8. asafoetida (a pinch)
9. peas (1c)
10. water (4c)
11. chopped carrots (1/2c)
Method of preparation:-
1. Take rice and dal, wash them. Take a vessel, place it over heat and heat ghee in it. Add asafoetida and cumin seeds in it.
2. When the cumin seeds get fried then add dal and vegetables in it and keep them fry for about 2 to 3 minutes. Then add rice and turmeric powder in it and fry them for about 2 minutes. Now add boiled water of 4 cups with salt.
3. Reduce the heat to low, cover the vessel and keep it to cook until the rice gets cooked. When the vegetables khichdi gets ready then serve it with pure ghee in serving bowl.
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Jaipuri Mewa Pulao (Dry Fruit Pulao) Recipe
Ingredients
1. Long grained white rice (2c)
2. chironji, coarsely ground (1/2c)
3. almonds, blanched and chopped (25)
4. ghee (1c)
5. sugar (2c)
6. milk (4c)
7. saffron, soaked in 1 teaspoon of milk (1/2tsp)
8. nutmeg powder (1/4tsp)
9. chopped pistachios (25)
10. cardamom powder (1/2tsp)
Method of preparation:-
1. Take a bowl, soak rice for about 2 hours in water in the bowl. Drain the rice.
2. Take a pan, place it over heat. Heat ghee in it and add rice in it and then add milk in the pan. Cover the pan and keep the rice to cook over low heat by stirring it occasionally.
3. When the rice gets cooked then add dry fruits, cardamom, sugar, saffron and nutmeg powder in it. Mix the dry fruits with rice. Then bake them in heated oven until the grains of rice get separate. When the Jaipuri pulao gets ready then serve it hot with meal as a sweet dish.
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Kesari Bhaat Recipe
Ingredients
1. Basmati rice (1c)
2. pure ghee (1tbsp)
3. sugar (1/2c)
4. cashew nuts (1tbsp)
5. saffron (few strands)
6. raisins (1tbsp)
7. green cardamom powder (1/2tsp)
8. sugar crystals (25gms)
Method of preparation:-
1. Take a bowl, soak rice in it for half an hour. Take a pan, heat ghee in it. Fry cashewnuts and raisins in it. Remove them from pan and then keep them aside. Add rice in the same pan and fry them until the rice begins to separate.
2. Take some warm water, dissolve saffron in it and keep it aside. Add boiling water of about 1 ½ cup to the rice and then mix the saffron water in it and keep it to cook.
3. When the rice gets half cooked then add sugar and keep it to cook until all the water gets absorbed and the rice gets cooked. Now add the cardamom powder in it. Now the kesari bhaat gets ready. Put it in serving bowl, decorate it with dry fruits and sugar crystals. Serve it hot.
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Gatte Ka Pulao Recipe
Ingredients
For Rice:-
1. Basmati rice (2c)
2. bay leaves (2)
3. green cardamoms (3)
4. cinnamon (2 inches)
5. black cardamom (2)
6. cumin seeds (1tsp)
7. ghee (6tbsp)
8. peas (1c)
9. asafoetida (1/2tsp)
10. garam masala powder (2tsp)
11. ginger paste (3tsp)
12. salt (to taste)
13. coriander powder (2tsp)
14. red chili powder (1tsp)
15. cloves (5 to 6)
16. water (4c)
For Gattas:-
1. Bengal gram flour or besan (1c)
2. oil (for deep frying)
3. salt (to taste)
4. cumin seeds (1/2tsp)
5. chopped mint leaves (1tbsp)
6. yogurt (2tbsp)
7. red chili powder (1/2tsp)
8. chopped ginger (1/2tsp)
9. soda bi carbonate (a pinch)
10. turmeric powder (1tsp)
Method of preparation:-
1. Take a bowl, mix all the ingredients of gatta in it and then add a little water to make dough. Take dough and divide it into six equal portions and the roll them on flat surface into cylindrical shape.
2. Then cook them for about 10 to 15 minutes in boiling water. Drain them and keep them aside to cool and then cut them into 1 inch pieces. Now take rice, wash them and soak them for about an hour.
3. Take a pan, place it over heat. Heat ghee in it and add cumin seeds, cloves and garam masala. Fry them and then add asafoetida powder in it. Then add ginger paste, bay leaves, black and green cardamom, cinnamon, red chili powder and coriander powder in it. Fry them for 2 to 3 minutes.
4. Now add drained rice, 4 cups of water and salt in it and cook them. When the water begins to boil then add peas and gattas. Cover the pan and cook until the water gets absorbed and the rice gets cooked. When the pulao gets ready then serve it hot.
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Kashmiri Pulao Recipe
Ingredients
1. Basmati rice (1/2kg)
2. cream (3 1/2c)
3. sugar (1tbsp)
4. cloves (2-3)
5. cardamom (3/4)
6. cumin seeds (1/2tbsp)
7. cinnamon (1 inch piece)
8. bay leaf (1)
9. ghee (2tbsp)
10. chopped and mixed fruits (1c)
11. milk (2c)
12. rose water
13. salt (to taste)
Method of preparation:-
1. Take rice, wash and soak in water for about 10 to 15 minutes. Take a pan, heat ghee in it. Add the cloves, cumin seeds, cinnamon, cardamoms and bay leaf in the pan and fry them until there is good fragrance.
2. Add soaked rice and fry them for 2 minutes. Add mixture of cream, milk, sugar and salt and then stir it properly. Add water, cover the pan and keep it to simmer until the rice gets cooked.
3. When the rice gets cooked then mix the chopped mixed fruit. Serve the biryani hot by sprinkling few drops of rose water over the rice.
No. of servings – 4
Cooking time – 15 to 30 minutes
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Mushroom Biryani Recipe
Ingredients
1. Sliced mushrooms (200gms)
2. oil (2-3tbsp)
3. soaked rice (2c)
4. onion paste (2med.)
5. chopped green chili (1)
6. ginger and garlic paste (1tsp)
7. garam masala (1tsp)
8. salt (to taste)
9. dry masala (1tsp)
For garnish:-
1. Round sliced capsicum (1)
2. round sliced onion (1)
3. round sliced boiled egg (1)
4. round sliced tomato (1)
5. chopped coriander leaves
Method of preparation:-
1. Take mushrooms and cut them vertically into four pieces. Take a pan, heat oil in it. Cook mushrooms with salt until the water in the mushrooms get evaporated.
2. Take another pan, heat oil in it. Add the ginger, garlic and onion paste and green chili. Add the whole garam masala and fry until the onions turn brown. Now add 1 tsp dry masala. Fry them for sometime and add water if required.
3. Now add soaked rice and mushrooms and then fry them for 1 to 2 minutes. Add water in the pan and then cover the pan. When the biryani gets half cooked then adds the sliced capsicum. Keep the biryani on dum for sometime. Garnish it with onion, tomato, egg and the coriander leaves. Serve the mushroom biryani hot with curd.
No. of servings – 2
Cooking time – 15 to 30 minutes
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Aresalu Sweet Rice From South India Recipe
Ingredients
1. Soak rice for 24 hours and then dry on a flat plate (2c)
2. oil (to fry)
3. brown sugar or jaggery (2c)
4. poppy seeds
5. water (2c)
Method of preparation:-
1. Take a saucepan, mix 2 cups of water and 2 cups of brown sugar and then boil it. Keep it on boiling until it becomes neither too sticky nor too diluted. Reduce the heat to low and keep the syrup on low heat.
2. Take dry roasted and finely powdered rice, add this slowly to the syrup, cook it by mixing it properly until it becomes a paste. Keep this paste aside and then shape it into small balls of lemon size and patted in the poppy seeds container and pressed flatty.
3. Take a pan, heat oil in it and then fry this in hot oil and then drain on paper towel.
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Fish Biryani Recipe
Ingredients
1. Basmati Rice (2c soaked in water for 30 minutes)
For fish:-
1. Fish pieces make a paste with little water (1kg)
2. lemon juice (2tbsp)
3. green chilies (3tbsp)
4. red chili powder (1/4tbsp)
5. coriander powder (1tbsp)
6. chopped green chilies (2)
7. sliced onions (2large)
8. besan (1tbsp)
9. salt (to taste)
Powdered together:-
1. Green cardamom (4)
2. yogurt (400gms)
3. clarified butter or ghee (3to 4cup)
4. chopped coriander leaves (4tbsp)
5. cloves (6)
6. carom seeds (1/2tbsp)
For the bouquet garnish:-
1. Cinnamon stick (2 inch)
2. cloves (10)
3. black peppercorns (10)
4. brown cardamom (3)
5. bay leaves (4)
6. lemon juice (1tbsp)
7. caraway seeds or shahi jeera (1tbsp)
Method of preparation:-
1. Take fish pieces, smear the pieces with the paste and keep them aside for about 30 minutes and then wash it and pat dry it.
2. Take a pan, boil the rice in water with salt, bouquet garnish and the lemon juice. Cook rice until gets 90% cooked and then drain and discard the bouquet garnish.
3. Heat the clarified butter in the pan, saute the bay leaves and then fry the onions until get pink in color. Add the ginger garlic paste and the green chilies and then sauté them until get brown. Add coriander and red chili powder and sauté for 15 seconds.
4. Add whisked yogurt and caraway seeds, clove and cardamom powder and then cook for about 5 minutes. Now add the fish pieces and cook for about 5 minutes.
5. Take off the pan from the heat. Sprinkle 1 tablespoon of lemon juice and coriander leaves on the fish and then layer the fish on the rice.
6. Now pour the melted clarified butter over the rice and close it with tight lid. Place the pan on the top of griddle and cook it for 6-8 minutes on very low heat. Now serve the fish biryani hot with raita.
No. of servings – 2
Cooking time – 45-60 minutes
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Egg Biryani Recipe
Ingredients
1. Basmati rice (1/2kg)
2. eggs (8)
3. clarified butter (6tbsp)
4. biryani masala powder (1tbsp)
5. fresh coriander leaves (1tbsp)
6. mint (1bunch)
7. oil (1tbsp)
8. ginger and garlic paste (1tbsp)
9. onion (1big)
10. fried onion (1tbsp)
11. green chilies (4)
12. plain yogurt (1c)
13. garam masala and salt (to taste)
Method of preparation:-
1. Take rice, wash them and then soak them in water for about 30 minutes. Meanwhile boil the eggs in a pan. Take out the outer shell of the boiled egg and then cut the white portion of each egg into four long pieces.
2. Take a kadai, heat oil or the clarified butter in it. Add spices and then fry the onions until they turn golden brown and add the ginger and garlic paste, mint, coriander, green chilies, biryani masala and curd. Cook the mixture and then add half times of water to rice and then keep it to boil.
3. Now add the soaked rice and mix it well. Cover the kadai and cook it until the rice is cooked. Then add besan, red chili, eggs, salt and garam masala. Fry it until the eggs get coated with the spices and then take out the eggs and keep them aside.
4. When the air holes get appear on the rice surface then reduce the heat to low. Cook it until all the water gets absorbed and the rice is tender. When the rice gets ready then top the rice with eggs and serve hot with salad.
No. of servings – 2
Cooking time – 15 to 30 minutes
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