Rice Recipes - Page 4
Pudhina Rice Recipe
Ingredients
1. Basmati rice (1 3/4c)
2. curd (3/4c)
3. bay leaves (2)
4. cloves (4to6)
5. black peppercorns (8to10)
6. ghee (3tbsp)
7. water for cooking (3 1/4c)
8. green cardamoms (3 to 4large)
9. mint leaves (1 1/2c)
10. ginger (2” piece)
11. salt (to taste)
Method of preparation:-
1. Take rice, clean and wash them. Soak the rice in water for half an hour. Take ginger, peel it and then grind it in a grinder to make the paste of it and also whisk the curd. Wash and chop the mint leaves and keep some of the leaves for garnish.
2. Take a thick bottomed pan and then put ghee, green cardamom, bay leaves, cloves and black peppercorns. When they starts to crackle then put the ginger paste, mix it well and then add the beaten curd.
3. Cook it for about 3 minutes. Put water and keep it to boil and add salt according to taste. Now drain the water from the soaked rice and then add the rice in the boiling water and keep them to cook. Add the chopped pudhina leaves and then mix them lightly.
4. Reduce the heat to low and cover the pan. Cook the rice on low heat for about 8 minutes until the rice gets completely cooked. Garnish the rice with mint leaves and then serve them hot in a serving dish.
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Quick Tava Rice Recipe
Ingredients
1. Cooked rice (2tsp)
2. crushed garlic (3cloves)
3. chopped tomato (1)
4. sliced capsicum (1)
5. oil (3tbsp)
6. fresh curd (1tbsp)
7. turmeric powder (1/4tsp)
8. chili powder (1/2tsp)
9. sliced onion (1)
10. salt (to taste)
11. grated cheese (optional, for garnishing)
Method of preparation:-
1. Take a tava, place it over heat and then heat the oil in a tava and then fry the onions for 1 minute. Add the crushed garlic and again fry for few seconds.
2. Add the chili and turmeric powder, tomato, capsicum and curd and again fry for few minutes. Now add the cooked rice and salt according to taste and then cook them for few minutes. Sprinkle the grated cheese on the rice according to your desire. Now take out the rice from the tava and serve them hot.
No. of servings – 4
Cooking time – 10 minutes
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Methi Rice Recipe
Ingredients
1. Rice (2c)
2. lemon (1/2)
3. oil (1/4c)
4. chopped methi (4bunches)
5. mixed vegetables like beans, peas, carrots (1 1/2c)
6. chopped onion (1small)
7. mustard seeds (1/2tsp)
For masala:-
1. Grated coconut (2c)
2. garlic (10 cloves)
3. coriander (1/2bunch)
4. ginger (1” piece)
5. dried red chilies (10-15)
Method of preparation:-
1. Take a pan; boil the washed rice in the pan. Each grain of cooked rice should be separate. Keep them to cool.
2. Take a large pan, heat oil in it. Add the mustard seeds in the oil, when the seeds get splutter then add the chopped onions. Fry them until gets golden brown and then add the vegetables fry them for few minutes.
3. Cover the pan and cook them on low heat without adding water. Meanwhile, grind the masala into a coarse paste. When the vegetables get tender then add the chopped methi and fry them for 3-4 minutes.
4. Now add the ground masala, cover the pan and cook it for 15-20 minutes or until the water gets evaporated. Take off the pan from heat and then keep them for few minutes to cool. Now add the cooked rice and the lemon juice and then mix them properly.
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Tomato Rice Recipe
Ingredients
1. Basmati rice (1c)
2. finely chopped tomatoes (2)
3. sliced onions (2med.)
4. bay leaves (2)
5. green peas (1c)
6. red chili powder (1 1/2tsp)
7. cinnamon (1/2to 1” piece)
8. cloves (3)
9. black cardamom (1whole)
10. ginger garlic paste (1tsp)
11. finely chopped coriander leaves (1/4bunch)
12. oil (1tbsp)
13. salt (according to taste)
Method of preparation:-
1. Take a pan, heat oil in it. Add cinnamon, cloves, cardamom and bay leaves in the oil. When the cloves starts pops then add the sliced onions and then fry them until they turn light brown. Add the chopped tomatoes and fry them until the tomatoes get soft.
2. Put the ginger garlic paste with the red chilly powder and fry them properly. Now add the green peas according to your desire, washed rice, coriander, salt according to taste and the required amount of water.
3. Mix all these well and then cook them until gets cooked. Serve the tomato rice hot with onion, tomato and cucumber raita.
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Lemon Rice Recipe
Ingredients
1. Rice (3c)
2. lemon (2)
3. peanuts (100gms)
4. finely chopped onion (1)
5. chopped ginger and garlic (200gms)
6. coriander powder (1/2tsp)
7. haldi powder (1/2tbsp)
8. chilli powder (1tsp)
9. coriander leaves
10. salt (to taste)
For garnishing:-
1. Mustard seeds (1/2tsp)
2. red chilies (2-3)
3. chana dal (1tbsp)
4. urad dal (1tbsp)
5. cooking oil (2tbsp)
Method of preparation:-
1. Take a pan, heat some oil in it. Saute the mustard seeds, urad dal, chana dal and the red chilies in the oil. Put the onions in the oil and then sauté them properly.
2. Put peanuts, chili powder, coriander powder, haldi powder to the oil and keep them blend with the mixture. Put some salt to taste and then put some coriander leaves.
3. Cook the rice separately. When the rice gets cooked then put them in a plate and keeps them to cool. Now put the lemon juice to the cooked rice and then the mixture to the white rice.
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Jeera Rice Recipe
Indian Rice and Raita recipes
Ingredients
1. Basmati rice (1 1/2c)
2. ghee (1 1/2tbsp)
3. cumin seeds or jeera (2tsp)
4. cinnamon (2 two inch stick)
5. bay leaf (1)
6. black cardamom (1)
7. salt (to taste)
8. water (3c)
Method of preparation:-
1. Take rice, wash them thoroughly and then soak them in water for half an hour and then drain the rice.
2. Take a pan, heat ghee in it. Add the cumin seeds, cinnamon, cardamom and bay leaf in the pan. When the cumin seeds start crackle then add the drained rice. Add the salt according to taste.
3. Stir the rice in the ghee until the ghee coats every grain of rice and it looks glossy. Add 3 cups of water in the rice. Keep it to boil and stir it once. Now reduce the heat to low, cover the pan with a lid by leaving a gap.
4. When the holes appear on the surface and the water has been completely absorbed then the rice will be cooked. Take out the cooked rice onto a serving dish. Serve the jeera rice with any curry.
Cooking time – 25 to 30 minutes
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Bread Upma Recipe
Ingredients
1. White bread preferably a day old (6-8 slices)
2. oil (4tbsp)
3. chopped onion (1med.)
4. chopped fresh coriander leaves (2tbsp)
5. chopped green chillies (2)
6. lemon juice (1tsp)
7. red chilli powder (1/2tsp)
8. turmeric powder (1/4tsp)
9. boiled and diced potato (1med.)
10. cumin seeds (1/2tsp)
11. mustard seeds (1/4tsp)
12. asafoetida (a pinch)
Method of preparation:-
1. Take bread slices, break them into smaller pieces with or without crust. Take a kadai, heat oil in it. Add a pinch of asafoetida, Add the mustard seeds and the cumin seeds in the kadai.
2. When the mustard seeds get crackle and the cumin seeds change its color then sauté the onions in the oil. When the onion gets translucent then add the diced potatoes and saute them for 2 minutes.
3. Now add bread pieces, turmeric powder and red chillies powder and then toss them to mix well. Sprinkle some water and cook for 2 minutes. Add the green chillies, coriander leaves and lemon juice and then toss and serve hot in the serving dish.
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Navrattan Pullao (Nine –Jeweled Rice) Recipe
Ingredients
1. Basmati rice (1c)
2. oil (1/4c)
3. cloves (6)
4. water (1 3/4c)
5. cinnamon stick (1”)
6. finely sliced onion (1small)
7. cumin seeds (1/2tsp)
For mixing with rice before serving:-
A part:-
1. 1/4c frozen peas (boiled)
2. 6 drops of red food coloring mixed with 1 tsp of water
3. salt (to taste)
B part:-
1. 1/4c diced tomatoes
2. garam masala (2tsp)
3. red pepper powder (1/4tsp)
4. salt (to taste)
5. 6 drops of red coloring mixed in 2 tsp of water
C part:-
1. Ghee (2 1/4c)
2. thinly sliced onions (1)
3. golden raisins (1 1/2oz)
4. almonds (1oz)
5. pistachio nuts (1oz)
6. cashew nuts (1oz)
7. egg (1hard boiled)
8. thinly sliced onion (1”)
9. green chili (1 optional)
Method of preparation:-
1. Clean wash and soak rice in 1 ¾ cup of water for the pressure cooker and 2 cups of water for the pan cooking. Take a pan, heat oil and fry the onions in it. Add the whole spices and fry them for about 1 minute.
2. Add rice and fry them for 2-3 minutes to coat with oil. Add the water in which the rice was soaking. Keep them to full boil then reduce the heat to simmer and cook for 20 minutes until the rice gets cooked.
3. Now divide the rice into 3 parts. Mix thoroughly the part 1 with 2 and leave the part 3 plain. Keep the rice separate and then warm in an oven. Meanwhile fry the onion until gets crispy.
4. Take out the onions and then fry cashew nuts, almonds, raisins, pistachios, ginger and chili in a ghee. Chop the boiled egg and sprinkle with salt and then keep it to warm when it is required.
5. Now take a dish to serve, place the onions, chopped eggs, nuts in the dish and then spread the three batches of rice in clumps above it.
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Rice Roti Recipe
Ingredients
1. Rice flour (2c)
2. water (1 1/2c)
3. ghee (1tsp)
4. table salt (1tsp)
5. sugar (1tsp)
Method of preparation:-
1. Take a degchi, heat about 1 ½ cup of water in it and then add sugar and salt in it. Keep it to boil. Now mix the rice flour in it and cook it for about 2 minutes until the water gets evaporate and the flour gets properly cooked.
2. Then take of it from the flame and keep it for sometime to cool. Take a wooden board, sprinkle some rice flour on the wooden board. Then put the cooked rice flour on it and then knead it well to make dough.
3. Now make big balls of this dough and then roll them into rotis. Roast the rotis on the ungreased tawa. Apply ghee on the rotis while roasting it. When it gets cooked then serve it hot.
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South Indian Pullav (Rice) Recipe
Ingredients
1. Rice or basmati rice (1c)
2. onion (1large)
3. garlic (1 1/2cloves)
4. tomato puree (1/3c)
5. vegetables like carrots and peas (1c)
6. ginger powder (1/8- 1/4tsp)
7. coriander powder (1/4-1/2tsp)
8. chili powder (1/8-1/4tsp)
9. cardamom (1-2 pieces)
10. cloves (1piece)
11. green chili cut into small pieces (1)
12. cinnamon powder (1/8tsp)
13. salt (1tsp)
14. bay leaf (1)
15. coriander leaves (1tsp)
Method of preparation:-
1. Clean and wash the rice with water and keep them aside. Take onion and cut it into lengthwise slices.
2. Take a pan, heat butter in it and then fry the sliced onions in it for about 4 minutes. Add the chili, cloves, bay leaves, cinnamon and fry them until the onions turn golden brown. It will take about 4-5 minutes.
3. Now add fresh ginger and garlic paste. Now add the dhania powder, tomato paste and one cup of water and keep it to boil. Add the vegetables, salt and rice. Add ¼ cup of coconut flakes according to your desire.
4. Now reduce the heat to low and cover the pan. Stir the mixture after 4 minutes. Again cover the pan and cook for about 10-15 minutes. When the rice and vegetables get cooked then sprinkle the chopped coriander leaves on the top.
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