Rice Recepies

Chicken Kabsa Chicken Badhshahi Kerala Chicken Biriyani Prawns Biriyani Hyderabadi Mutton Biriyani Palak Rice Coconut Milk Rice

Kashmiri Pulao       Green Rice Namkin Chawal Lemon Rice Masala Bhath Curd Rice Peas Pulao

Tapioca Biriyani Ahmedi Murg Biriyani Mushroom Pulao Pullisseri Veg Fried Rice Mint Pilaf Ghee Rice

Kashmiri Pulao

Ingredients:

• 500gms Long Grain (Basmati) Rice
• 100gms Onion sliced vertically
• 5gms Cinnamon (dalchini)
• 5gms cardamom (Elaichi)
• 5gms cloves
• a pinch of turmeric powder
• 1gm saffron (kesar)
• 10 ml Milk
• 20gms walnut
• 20gms cashew nut
• 1litre water
• 50gms oil
• salt to taste

How to make kashmiri pulao

• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.  Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.  Add hot water and mix well.
• Cook a little. Finish with remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts. 

  

Green Rice

Ingredients

• Rice 1 cup
• Onions 2
• Green leafy vegetables -3 cups (any variety may be chosen)
• Peanuts roasted - 1 tbl sp.
• Lemon - 1
• Oil - 3 Tbl sp.

For the masala powder

• Black gram dhal- 1 tsp
• Coriander seeds - 1 1/2 tsp.
• Fenu greek-1/4 tsp.
• Bengal gram dhal - 1 tsp.
• Asafoetida -pinch
• red chillies- 5 (Fry the above ingedients in half a tsp. of oil and powder
• For the Seasoning:
• Cumin seeds- 1/4 tsp.
• Black gram dhal - 1 tsp.
• Mustard seeds- 1/4 tsp
• cashewnuts-few

Method

• Cook rice till each grain is separate. Allow it to cool completely.
• Cut onions into small pieces. Clean greens, remove stems wash and then chop finely.
• Heat oil, fry seasonings and then with cut green chillies. Add onions and fry for two minutes. Continue frying with greens till it shrinks and raw flavour goes from it.
• Add cooled rice, salt, powdered spices, pea nut powder and mix well in high flame till everything is mixed well.
• Add grated fresh coconut, squeeze lemon, mix well and serve with curd raitha. 

Namkin Chawal

 Ingredients:

• 21/2 cups long grain rice
• 4 cups hot water
• 2 teaspoons ghee
• 2 1/2 teaspoons salt

Method:

  

Wash rice well and soak I hour in cold water. Drain in colander while bringing water, ghee and salt to the boil in a heavy saucepan with a well-fitting lid.  Add rice, stir and bring quickly to the boil. Turn heat very low, cover tightly and cook, without lifting lid or stirring, for 20-25 minutes. Lift lid to allow steam to escape for about 5 minutes, then lightly fluff up rice with fork, taking care not to mash the grains, which will be firm, separate and perfectly cooked. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.

Lemon Rice

Ingredients:

• 2cups boiled Rice
• 1/3rd cup Lemon Rice
• 6Tbsp Oil
• 1/2tsp Black Mustard seeds
• Few curry leaves
• 3-4 green chilies
• 1/4th tsp. turmeric powder
• 1/4th cup peanuts

How to make lemon rice:

• Heat oil in a pan and add mustard seeds, allow to splutter.
• Add turmeric powder and peanuts, fry till brown.
• Now add green chilies, curry leaves, salt and fry for 2 minutes.
• Take it off from the flame and add lemon juice and mix well.
• Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

  

Masala Bhath

Ingredients:

• 3 cups long grain rice
• 3 tablespoons ghee
• 3 tablespoons oil
• 3 large onions, finely sliced
• 5 cardamom pods, bruised
• 2 small sticks cinnamon, 6 whole cloves
• 20 whole black peppercorns
• 1/2 teaspoon ground turmeric
• 5 cups hot water
• 3 teaspoons salt
• 1/2 cup raw peanuts/cashew nuts, split in halves
• 2 sprigs fresh curry leaves or 20 dried curry leaves
• 3 fresh green chilies, seeded and sliced
• 2 teaspoons black mustard seeds

Method:

• Wash rice well and leave to drain in colander for at least 30 minutes.
• In a large, heavy saucepan heat half the ghee and oil and fry the onions and whole spices until onions are golden brown, stirring frequently.
• Remove half the onions and set aside for garnish. Add turmeric and rice to pan and fry, stirring with slotted metal spoon, until all the grains are coated with the ghee.
• Add the hot water and salt, stir well and bring to the boil. Cover with tightly fitting lid and turn heat very low.
• Cook for 20-25 minutes without lifting lid.
• Heat remaining ghee and oil in a small pan and fry the peanuts/cashew nuts until golden. Remove with slotted spoon.
• Fry the curry leaves, green chilies and mustard seeds until the seeds pop. Pour over the rice, lightly fork through.
• Dish up rice and garnish with the fried cashews, chopped coriander leaves and grated fresh coconut.

Curd Rice

Ingredients

• 3 tbsps vegetable/canola/sunflower cooking oil
• 1 cup rice
• 2 1/2 cups water
• Salt to taste
• 1 cup sour yogurt
• 5-6 urry leaves
• 1 tsp mustard seeds
• 3 dry red chillies
• Coriander leaves to garnish

 

Method

• Wash the rice well and put in a pressure cooker with the water. Cook till done - cook first on a hig flame till you hear the first whistle, then simmer and allow 1 more whistle. Keep aside for an hour or two.
• Mix the yogurt in the rice and add salt to taste.
• Heat the oil in a small pan and add the mustard seeds, curry leaves and dry red chillies. Cook till the chillies are almost black.
• Add this mix to the rice and stir well.
• Serve with a pickle or chutney.

Peas Pulao

Ingredients

For the rice

• 1 1/2 teacups uncooked Basmati rice
• 2 cardamoms , 2 cloves ,1 cinnamon , 1 bay leaf
• 1 1/2 teacups milk
• 1 1/2 teacups water
• 2 1/2 teaspoons salt

For the gravy

• 1 teacup chick peas (Kabuli chana)
• 1 pinch soda-bi-carb
• 1 tspn ginger paste , 1 tspn garlic paste
• 1 teaspoon chilli powder
• 1/2 teaspoon turmeric powder
• 1 teacup fresh curds
• 1 teacup chopped tomatoes
• 2 chopped potatoes
• 3 chopped green chillies
• 3 tablespoons ghee 

Preperation

• Soak the rice for 30 minutes. Drain. Mix the water and milk together.
• Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.
• Soak the chick peas overnight. Next day, boil with a little water and the soda bi-carb. Drain.
• Heat the ghee, add the ginger and garlic pastes and fry for a while. Add the chilli powder and the turmeric (in a little water) and fry for 1 min.
• Add the curds, tomatoes, potatoes and green chillies and stir for a while. Add the chick peas and salt.
• To the cooked rice, add the coriander, mint, green chillies and fried onions.
• Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top.  Make alternate layers of rice and gravy in this manner.
• Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes. When baked, turn upside down in a serving dish and serve hot.