Rice Recipes - Page 5
Saffron Rice (Kesar Chawal) Recipe
Ingredients
1. Rice (2c)
2. saffron threads (1tsp or less)
3. sliced onion (1c)
4. water (4c)
5. hot water (2tbsp)
6. ghee (6tbsp)
7. black cardamom (4large)
8. cloves (4)
9. bay leaves (4)
10. cumin seeds (1tbsp)
11. salt (2tsp)
Method of preparation:-
1. Take some hot water in a bowl, soak saffron in it. Wash and soak the rice in water. Take a pan, heat ghee and fry sliced onions. Now take out the onions from the pan and keep aside.
2. Add cumin seeds, cardamom, cloves, cinnamon and salt in the pan and fry them for 1 minute and then add bay leaves and half of the onions.
3. Drain the soaked rice and reserve the water. Now add the rice grains in the pan, cook them for 4-5 minutes until all the water gets evaporated and the rice are coated with oil. Now add water and keep it to boil.
4. Add saffron with its water and pressure cook it at 15 psi. Take off the pressure cooker from the heat. Now the saffron rice or kesar chawal are ready. Serve them hot in a serving dish.
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Onion Rice Recipe
Ingredients
1. Rice (1c)
2. green peas (1/2c)
3. onion (1 med.)
4. garlic (a little)
5. minced green chillies (3)
6. chopped coriander leaves
7. mustard and cumin seeds (for seasoning)
8. salt (to taste)
9. oil (2tbsp)
Method of preparation:-
1. Take a onion, cut it into thin long slices. Take a pan, add rice with water in it and keep for boiling.
2. Take another pan, heat oil in it and season with cumin seeds and the mustard seeds. Now add the sliced onions and green chillies in the pan.
3. Fry them until the onions turn light brown in color and then add the green peas. Pour little water in the pan and keep the mixture to boil until it becomes dry. Now ad the boiled rice in the pan.
4. Mix the rice with the onion and peas mixture. Add the chopped coriander leaves and mix well. When the onion rice get ready then serve them hot in the serving dish and enjoy them with curry or curd.
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Bisi Bela Huli Anna Recipe
Ingredients
1. Rice (1c)
2. toor dal (1/2c)
3. Bisi Bhele Huli Anna powder (5tsp)
4. chopped green chillies (4)
5. mustard seeds (1/2tsp)
6. curry leaves (1sprig)
7. urad dal (1tsp)
8. channa dal (1tsp)
9. chopped cashew nuts (2tsp)
10. ghee or clarified butter (3tbsp)
11. chopped vegetables like potatoes, green beans and carrots (2c)
12. thick tamarind juice (1/2c)
13. salt (to taste)
Method of preparation:-
1. Take rice and the toor dal, wash them together and cook them with chopped vegetables under pressure until they get completely cooked. Add the tamarind juice in it and then mix it well. Add the bisi bhele huli anna powder in it. Now keep it aside.
2. Take a pan, place it over heat. Heat the ghee in it and add the mustard seeds, curry leaves, green chillies, urad dal, cashew nuts and channa dal. Fry them in the ghee.
3. When the seasoning gets ready then adds the rice and vegetable mixture in the pan and add the salt according to taste. Now the dish is ready to serve.
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Kanjeepuram Idli Recipe
Ingredients
1. Par boiled rice (3c)
2. urad dal (1/2c)
3. salt (1/2tsp)
4. ghee (2tsp)
5. cooking oil (6tsp)
6. curry leaves
7. hing (1/2tsp)
8. cumin seeds (1/2tsp)
9. pepper (1/2tsp)
10. dry ginger powder (1tsp)
Method of preparation:-
1. Rinse the par boiled rice and urad dal and then soaks them separately in water for about 2 hours. Put the dal and rice in the grinder separately and then grind them coarsely.
2. Now mixthe grind dal and rice together then add salt and hing in the mixture. Keep this mixture for overnight so that this will forment.
3. Take a pan, place it over heat. Heat the oil and ghee in it and then fry the peppers, curry leaves and cumin seeds in it. Add this fried mixture into the flour mixture. Add the dried ginger and mix it well. Now the idli flour gets ready.
4. Take a flat vessel, coat it with oil and then pour the idli flour into this vessel. Pressure it for about 45 minutes over low heat with the pressure cooker weight.
5. When the idli gets cooked then take out the vessel from the cooker. Keep it to cool and then serve it with chutney or sambar.
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Biryani Recipe
Ingredients
1. Spring lamb (2lb clean and cut into medium size pieces)
2. ghee (4oz)
3. finely sliced onions (4oz)
4. lemon (1)
5. cinnamon stick (2)
6. milk (1oz)
7. cardamom (4-6)
8. green chillies (2-3)
9. cloves (2-3)
10. garam masala (1/2tsp)
11. black jeera (1/2tsp)
12. saffron (1/4tsp)
13. ground almonds (1oz)
14. crushed ginger (1oz)
15. crushed garlic (1oz)
16. rice washed (1lb)
17. yogurt (4oz)
18. coriander and fried onion (to garnish)
19. salt (to taste)
Method of preparation:-
1. Take a large bowl, mix meat, yogurt, ginger and garlic, chopped green chillies, almonds, salt and garam masala. Add 1/2tsp of turmeric powder and 1/2tsp of chilli powder. Keep this mixture for 4-6 hours in the fridge to marinate the mixture.
2. Fry the onions in the ghee until they get golden brown and crispy. Take out the fried onions from the ghee and spread them over a large plate. This should keep the onions crispy. When the onions get cooled then crushed them with your fingers and add to the marinated mixture.
3. Take a large pan, fill it half with water and add salt, green chilli and whole garam masala. Keep it to boil and then add the washed rice in it. Keep the water to boil. When it gets boil then drain the rice and rinse it with cold water.
4. Take a sauce pan, grease it with ghee and then put the meat mixture in it. Spread the boiled and drained rice over the meat. Pour the lemon juice over the rice. Crush the saffron into the warm milk and then pour this over the rice. Dot with ghee and add the fried onions and coriander over the rice.
5. Now cover the sauce pan tightly. Keep it steam on high heat for about 10 minutes and then reduce the heat and cook for 1 to 2 hours. Before taking off the pan from the heat, see that there is no moisture left in the meat. When the Biryani gets ready then serve it with yogurt chutney and mirch salan.
Number of servings – 6
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Venn Pongal Recipe
Ingredients
1. Rice (2c)
2. ghee (3tsp)
3. coarsely crushed peppercorns (2tsp)
4. cashew nuts (5)
5. toor dal (3/4c)
6. ginger cut into tiny bits (1 ½ inch)
7. cumin seeds (1 1/2tsp)
8. salt (to taste)
Method of preparation:-
1. Take rice and the toor dal; cook them together in a vessel in the pressure cooker. Cook the rice and dal until they get soft. Take cashew nuts and chop them into small pieces.
2. Take a Kadai, place it over heat. Put the ghee in it to heat, when the ghee get hot then fry the cashew nuts pieces in the Kadai. When the cashew nuts get brown then add the cumin seeds and the peppercorn in the Kadai.
3. When they starts splutter then add the tiny bits of ginger and fry them. Now add the cooked mixture of dal and rice to it. Add salt according to taste and then mix them well.
4. When the dish gets ready then add about 1 teaspoon of ghee before serving the dish. Serve the dish with onion chutney or the coconut chutney.
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Pulihora (Tamarind Rice) Recipe
Ingredients
1. Rice (3c)
2. mustard seeds (1/2tsp)
3. tamarind extract (5tbsp)
4. red chilly (5)
5. split Bengal gram (2tbsp)
6. green chilly (4)
7. peanuts (1/2c)
8. oil (1/2c)
9. turmeric powder (1/2tsp)
10. black peppercorn (8)
11. sesame seeds powdered (1tbsp)
12. coriander leaves (1 bunch)
13. asafoetida (1/2tsp)
14. curry leaves (20)
15. water (5c)
16. salt (to taste)
Method of preparation:-
1. Take a large sauce pan, place it over heat. Add water and rice in it and cook them until well done. Take off the pan from the heat and then spread out the rice in a wide, large bowl.
2. Add half of the curry leaves, turmeric and 3 tablespoon of oil to the rice and mix them thoroughly. Keep it aside.
3. Meanwhile take a frying pan, heat the remaining oil on low heat. Add black mustard seeds, red chilly, peppercorn, split Bengal gram and peanuts in it.
4. When the Bengal gram turns light brown then add remaining curry leaves, coriander leaves, sliced green chilly, asafoetida and the tamarind extract. Mix them well and then take off the pan from the heat.
5. Now add the sesame seeds powder and salt to the frying pan and add it to the bowl containing rice. Mix it thoroughly and then serve the rice with plain yogurt.
Number of servings – 4
Making time – 20 minutes
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Kozukkattai (Stuffed Rice Balls) Recipe
Ingredients
1. Rice flour (1c)
2. oil (1tsp)
3. water (1 1/4c)
4. salt (a pinch)
5. grated fresh coconut (2c)
6. jaggery powder (1/2c)
7. cardamom powder (a pinch)
8. water (2tbsp)
Method of preparation:-
1. Boil water in a vessel; add salt and oil in it. Then add the rice in the vessel, cook them and stir them until forms a lump. It should take only 2 minutes. As soon as it is done then cover it for about 10 minutes.
2. Now knead the rice flour mixture until it gets smooth. Keep it aside. Meanwhile prepare the stuffing. Take 2 cups grated fresh coconut, ½ cup of jaggery powder and one pinch of cardamom powder.
3. Put all these ingredients in a Kadhai with 2 tablespoon of water. Keep on stirring the mixture for about 10 minutes until it gets dry. Make small balls of cherry size of this mixture. It is better to make the stuffing a day or 2 days before.
4. Now take the kneaded rice flour. Make the little cup of this flour and then stuff these cups with prepared stuffing and then steam it for about 10 minutes.
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Green Pulao Recipe
Ingredients
1. Finely chopped fresh coriander leaves (1bunch)
2. boiled rice (2c)
3. fresh mint leaves (a handful)
4. oil (4tsp)
5. green chilies (8)
6. finely chopped onions (2)
7. garlic and ginger paste (1tsp)
8. green peas (a handful)
9. garam masala (1tsp)
10. boiled potatoes – fried in oil
11. salt (to taste)
Method of preparation:-
1. Taken coriander leaves, green chilies and mint leaves. Put them in a grinder and then grind them with a little water and keep it aside.
2. Take a pan, heat oil in it. Fry the onions in it until get golden brown, add garam masala, garlic and ginger paste in it. Fry them until the oil gets separate and then add the ground ingredients with a little water. Cook it until it gets thickens.
3. Add salt to taste and then add green peas and the fried potatoes. Now add the cooked rice in the pan then add the masala. Mix the rice with the masala and then serve with any veg or non veg dish.
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Peas Pulao Recipe
Ingredients
1. Cooked white basmati rice (6c)
2. thawed and frozen green peas (1 1/2c)
3. cardamom (2-3)
4. sliced onion (1small)
5. cinnamon broken into pieces (1small piece)
6. cumin or jeera seeds (1tsp)
7. cloves (1-2)
8. finely crushed garlic flakes (3)
9. finely crushed ginger (1small piece)
10. ghee (2tbsp)
11. chopped cashew nuts (1tbsp)
12. finely chopped coriander leaves (2tsp)
13. salt (to taste)
Method of preparation:-
1. Take a non stick pan, place it over heat, Heat the ghee in it then add the ginger-garlic paste in it When it gets brown then add onions, cardamom, cinnamon, cloves and jeera in it. Fry them until the onion gets transparent.
2. Now add the cashew nuts, salt, coriander leaves and peas and then mix them well. Cook it on low heat until the peas get cooked. When the peas get cooked then mix the cooked rice in it.
3. Now heat them on low heat or in the microwave. When the pulao gets ready then serve it hot with vegetable or meat as a side dish.
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