Showing posts with label Rice Recipes. Show all posts
Showing posts with label Rice Recipes. Show all posts
Mixed Vegetable Layered Rice Recipe
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Ingredients
2 cups rice basmati
2 cups mixed vegetables sliced flat and broad as per vegetables
(potato, onion, zucchini, ridge gourd, bottle gourd, french beans,
carrots, cauliflower or capsicum as per choice)
1 tomato chopped
2 tbsp ghee
1/2 tsp dalchini (cinnamon) - lavang (clove) powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp dhania powder
salt to taste
lemon juice to taste
1/2 tsp ginger-garlic grated or paste
2 tbsp curds
1 tsp mixed cummin & mustard seeds
Method
Boil rice till grains separate. Cool in a big plate. Heat ghee in a heavy saucepan.
Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masalas, and tomato, fry for another minute. Add all
vegetables and curds, cover and cook till vegetable are tender.
In a transparent casserole spread half the rice. Wet hand and press down lightly.
Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp for
topping.
Add the remaining rice and press down as before. Spread the tbsp. leftover
masala in the centre of the rice. Cover with foil.
Bake for 15 minutes before serving. Garnish with coriander and french fries......
Zeera Jeera Fried Rice Recipe
Ingredients
1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
1 tbsp. halved cashews
4-5 whole pepper corns
1 bay leaf
2 1/2 cups water (approx)
1 tsp. sugar
1/4 tsp. clove-cinnamon powder
2 onions cut into rings
2 tbsp. ghee
salt to taste
Method
Wash rice well and soak in salt water for 25 minutes.
Heat ghee in a heavy or nonstick pan.
Add onions and fry till dark brown & crisp.
Drain, and add cashews to same ghee.
Fry to a light brown, drain, keep side.
Add jeers, peppercorns, bayleaf to same ghee.
Stir fry for a few seconds, drain, and add rice.
Keep aside the drained water.
Add sugar, stir gently, frying rice till light brown.
Add spice powder, stir.
Add salt water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Serve hot with dal fry or a spicy gravy vegetable.
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Ingredients
1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
1 tbsp. halved cashews
4-5 whole pepper corns
1 bay leaf2 1/2 cups water (approx)
1 tsp. sugar
1/4 tsp. clove-cinnamon powder
2 onions cut into rings
2 tbsp. ghee
salt to taste
Method
Wash rice well and soak in salt water for 25 minutes.
Heat ghee in a heavy or nonstick pan.
Add onions and fry till dark brown & crisp.
Drain, and add cashews to same ghee.
Fry to a light brown, drain, keep side.
Add jeers, peppercorns, bayleaf to same ghee.
Stir fry for a few seconds, drain, and add rice.
Keep aside the drained water.
Add sugar, stir gently, frying rice till light brown.
Add spice powder, stir.
Add salt water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Serve hot with dal fry or a spicy gravy vegetable.
Beans Pulao Recipe
Ingredients
1 1/2 cups long grain rice
2 cloves
1/2 cup beans boiled
2 bayleaves
1 tbsp. broken cashews
2 cardamoms
1 tbsp. soft small raisins
1" cinnamon
4 green chillies slit
4-5 black peppers
1 tbsp. coriander finely chopped
3 tbsp. ghee or oil
2 onions cut into strips
1/2 tsp. garam masala
1/2 tsp. cumin seeds
salt to taste
3-4 pinches asafoetida
lemon to taste
Method
Wash and soak rice in salted water for 30 minutes.
Heat oil, fry onions till crisp. Drain.
Fry cashews till light brown, drain, keep aside.
Add cumin seeds to remaining oil, allow to splutter.
Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.
Add green chillies, drained rice, stir gently till well coated. Add raisins.
Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
Add more water if required.
Add beans, fried cashew, onions (save some for garnish), garam masala, salt and
lemon to taste.
Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
Garnish with coriander and some saved fried onions.
Serve hot with kadhi or a spicy curry.
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Ingredients1 1/2 cups long grain rice
2 cloves
1/2 cup beans boiled
2 bayleaves
1 tbsp. broken cashews
2 cardamoms
1 tbsp. soft small raisins
1" cinnamon
4 green chillies slit
4-5 black peppers
1 tbsp. coriander finely chopped
3 tbsp. ghee or oil
2 onions cut into strips
1/2 tsp. garam masala
1/2 tsp. cumin seeds
salt to taste
3-4 pinches asafoetida
lemon to taste
Method
Wash and soak rice in salted water for 30 minutes.
Heat oil, fry onions till crisp. Drain.
Fry cashews till light brown, drain, keep aside.
Add cumin seeds to remaining oil, allow to splutter.
Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.
Add green chillies, drained rice, stir gently till well coated. Add raisins.
Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
Add more water if required.
Add beans, fried cashew, onions (save some for garnish), garam masala, salt and
lemon to taste.
Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
Garnish with coriander and some saved fried onions.
Serve hot with kadhi or a spicy curry.
Tomato Biryani Recipe
Ingredients
basmati rice - 1 cup
tomato (ripe) - 4 nos
garlic - 4 small pieces
green chilli - 4 big nos.
cinnamon - 2 nos
cloves - 2nos
cummin seeds - 1/2 tsp
cardamom - 2 nos
onion (big) - 2 nos (chopped)
turmeric powder - 1/2 tsp
cooking oil - 4 tabs
salt - to taste
curry leaves - to taste and coriander leaves - for garnishing.
Method
Grind green chilli and garlic separately and keep aside and grind tomato separately.
In a kadai heat oil and put cummin seeds, cardamom , cloves, cinnamon and add
garlic -chilli paste and stir for a minute until it becomes golden colour.
And then add chopped onion fry it until it becomes brown.
Then put curry leaves and tomato paste then add turmeric powder and salt.
Let it cook until the oil is seen on the top in simmer flame and keep separately.
Cook rice in pressure cooker as you cook for biryani.
Mix the rice in the tomato masala above and garnish it with coriander leaves.
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Ingredientsbasmati rice - 1 cup
tomato (ripe) - 4 nos
garlic - 4 small pieces
green chilli - 4 big nos.
cinnamon - 2 nos
cloves - 2nos
cummin seeds - 1/2 tsp
cardamom - 2 nos
onion (big) - 2 nos (chopped)
turmeric powder - 1/2 tsp
cooking oil - 4 tabs
salt - to taste
curry leaves - to taste and coriander leaves - for garnishing.
Method
Grind green chilli and garlic separately and keep aside and grind tomato separately.
In a kadai heat oil and put cummin seeds, cardamom , cloves, cinnamon and add
garlic -chilli paste and stir for a minute until it becomes golden colour.
And then add chopped onion fry it until it becomes brown.
Then put curry leaves and tomato paste then add turmeric powder and salt.
Let it cook until the oil is seen on the top in simmer flame and keep separately.
Cook rice in pressure cooker as you cook for biryani.
Mix the rice in the tomato masala above and garnish it with coriander leaves.
Ingredients
Capsicum - 2
Carrot - 1 medium size
Lime - 1
Rice 1 cup
Water 2 cups
1 tsp Turmeric Powder
1 tsp Oil or Ghee
Salt to taste
Coriander leaves
For frying
3 tsp Coriander seeds
3 tsp Bengalgram dhal
5 Red Chillies
Method
Fry the above ingredients and make it into a powder without adding any
water.
Cut the capicum into small pieces and fry it with salt and add the powder
to the vegetable once it is cooked.
Do not fry it too much after the powder is added as it will lose its smell.
Add the cooked rice to it and mix it well add salt if less. Garnish with
coriander and cashews and serve.You can add tomatoes along with this capsicum it tastes nice.
Popular Rice Recipes 2011
Black Eyed Beans Savoury Rice
Ingredients
1 1/2 cups long grain rice washed & soaked 30 minutes
1/2 cup black eyed beans soaked overnight
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. sambhar masala
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1 stalk curry leaves
2 whole red chillies
1 tbsp. coriander finely chopped
1/2 tsp. each cumin seeds, mustard seeds, urad dal
1 tsp. lemon juice
3 tbsp. oil
salt to taste
Method
Pressure cook black-eyed beans till tender. Drain, keep aside.
Boil rice till each grain is separate. Drain, cool, keep aside.
In a heavy sauce pan, heat oil, add seeds and urad dal.
Allow to splutter, add curry leaves, whole chilli, stir.
Add onions, cook till light pink and tender.
Add all masalas, beans, salt, lemon juice, tomatoes, stir.
Add rice and stir gently with a spatula, till the gravy coats rice evenly.
Cover and simmer for 2-3 minutes till hot.
Garnish with chopped coriander. Serve piping hot.
Quick Ghee Rice
Ingredients
1-2 onions
3-4 green chilies
cumin seeds little
3 to 4 whole nut mugs
1 small clove garlic mashed nicely
1/2 inch piece ginger mashed or cut nicely optional
cashew pieces little.
3 tbsp butter or oli
1 cup basmati rice or long grain also can be used
Method
Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic
ginger, cashew till onion turns little brown.
Wash rice and fry for a minute or so along with other and add 2 cup water to it and
cook till done. Add salt and lemon to taste.
when all is done if wanted cilantro can be added.
You can serve raita with this.
This serves for 2 to 4 people along with other food.
Ginger Citrus Rice
Ingredients
2 table spoons oil
2 table spoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups of water
2 cups basmati rice
2 teaspoons salt
1 large lime
Method
In saucepan over medium heat, heat oil until very hot, but not smoking.
Add ginger root and ground cumin and cook for 1 minute.
Add 4 cups water and bring to a boil.
Stir in rice and salt.
Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed
and rice is tender.
Stir in lime juice.
Brown Rice & Bell Pepper Pulao
Ingredients
1 cup uncooked brown rice
2 medium size green bell peppers
or
1 green and 1 sweet pepper ( Red / Orange) chopped fairly small
1 Jalapeno chilli or the amount to suit your taste
1 medium onion finely chopped
Cilantro (I like a lot of it)
1/4 tsp of jeera
Salt and pepper to taste
1 Tbsp. olive or canola oil
3 Tbsps shredded sharp cheddar cheese
Method
Cook and set aside the brown rice with 1/2 tsp of salt according to the
instructions on the package.
Heat the oil in a heavy bottomed pan and toss in the jeera.
Once it changes color, add the onions and chopped jalapeno chillies and
saute for about 3 to 5 mins.
Add the chopped bell peppers and continue to saute. The veggies should
not be too soft.
The flavor is best when the peppers are still a bit crisp.
Season with salt and pepper and add the chopped cilantro.
Toss this mixture with the cooked rice and shredded cheese while still
warm and serve immediately.
Serves 2 as a main course.
Chilli Garlic Rice
Ingredients
Green Chillies : 6
Garlic : 2 pods
Rice : 1 cup
Carrot : 1/4 cup
Beans : 1/4 cup
Peas : 1/4 cup
Onions : 1/4 cup
Salt : as per your taste
Method
Cook rice and separate the grains with a fork.
Put one tablespoon of oil in a skillet and fry the onions first and then the
cubes of carrots and cut beans and peas together.
Meanwhile make a paste of the green chillies and garlic.
After the vegetables are cooked (do not overcook them) pour this mixture,
the paste and the salt in cooked rice and mix it well and serve.
Jhat Pat Mint Rice
Ingredients
1 cup Basmati Rice
2 cups water,
1 tbsp oil/ ghee
4 peppercorns
2 cloves
1/2 tsp. ginger-garlic paste
1 med onion chopped vertically in thin slices
3 tbsp mint chopped
2 green chillies slit vertically
Method
Cook the rice. But make sure it does not get overcooked.
After the rice is done, heat the oil and add the cloves, peppercorns, gin-
ger-garlic paste and chillies. Fry this and then add the onion.
When it starts turning pink add the mint and the rice.
Add salt to taste.
Your mint rice is ready to be served
Baked Vegetable Rice
Ingredients
2 small bowls of cooked Rice,
2 cups Curd,
2 Potatoes cut in chips,
2 Tomatoes cut round,
1 Onion cut round,
Green Peas,
1 Capsicum.
2 tsp. Garam masala
1 tsp Pepper
Salt according to taste
Method
First of all fry the potato chips, onions and peas.
Then heat 4 tbsp ghee and add 1 piece of cinnamon and 2-3 cloves then
after the ghee cools down add it into the whipped curd, also add the
garam masala and the salt to it then keep it aside.
Now take a baking vessel and thus make one layer of cooked rice, then
pour the vagharela curd on it, and then arrange a layer of vegetables on it
and then again make a layer of rice and then on it curd and then again
vegetables, now sprinkle pepper over it and preheat the oven for 10 min-
utes on 350F.
Then bake the rice for 30 minutes and behold a delicious concoction of
rice, curd and vegetables awaits ur appreciation..
Carrot Capsicum Rice
Ingredients
Capsicum - 2
Carrot - 1 medium size
Lime - 1
Rice 1 cup
Water 2 cups
1 tsp Turmeric Powder
1 tsp Oil or Ghee
Salt to taste
Coriander leaves
For frying
3 tsp Coriander seeds
3 tsp Bengalgram dhal
5 Red Chillies
Method
Fry the above ingredients and make it into a powder without adding any
water.
Cut the capicum into small pieces and fry it with salt and add the powder
to the vegetable once it is cooked.
Do not fry it too much after the powder is added as it will lose its smell.
Add the cooked rice to it and mix it well add salt if less. Garnish with
coriander and cashews and serve.
Chanadal Pulihora
Ingredients
Basmati Rice - 2 cups
Seasoning:
Water - 3 cups
Green Chillies - 2 or 3 sliced
Kabooli Chana - 3/4 cup
Mustard seeds - 1 tea spoon
Lemon Juice - 4 Oz. or to your taste
Cumin seeds - 1 tea spoon
Curry leaves - 10-15 leaves
Spice Mix Powder:
Chana Dal (Yellow Split Peas) -
Coriander (Dhania)seeds - 2 tbs
1 table spoon
Methi Seeds - about 6-8
Cashews (optional)
Red Chillies - 4 or to your taste
Method
Soak Kabooli Chana for 8 hours and cook them in pressure cooker just
like cooking for chana masala. Keep them aside.
Dry Grind Coriander seeds, Methi Seeds, Red chillies.
Wash the Rice with luke warm water and soak it in 3 cups of cold water for
10 minutes. Cook the rice in automatic rice cooker or pressure cook if you
like. [well, I prefer automatic rice cooker, because I am not very good in
using pressure cooker, anyway]
Heat 6-8 tablespoons of oil and season the Mustard seeds, Cumin seeds,
Chana dal and Curry Leaves.
Add Cooked Chana, and Dry Spice powder, lemon juice, salt to the above
oil. Let it stay for 2-3 minutes and switch off the stove.
Pour this mixture to the cooked Basmati Rice and mix it well.
Ghatta Rice
Ingredients
Method
1 cup rice basmati
For Ghatta
1/4 cup boiled peas
Mix flour, oil, chilli powder, salt and
2 bay leaves, 3-4 cloves
oregano seeds, add 1 tbsp water.
1" stick cinnamon
Make a hard dough. Break off a
2 cardamons, 1 stalk curry leaves
piece and roll into shape and size of
1 tsp red chilli powder
a finger.
1/2 tsp garam masala
1/2 tsp dhania powder
Put plenty of water to boil.
1/4 tsp turmeric
Submerge ghattas (the rolls) and
salt to taste
boil till done. (About 1/2 hour)
juice of 1 lemon
Drain, cool and chop into round 1-1
1 tbsp cashews
1/2 cm. long. Keep aside.
1 tbsp currants (optional)
For Rice
2 tbsp ghee (or oil)
1/2 cup ghatta pieces
Boil rice in plenty of water. Each
1 tbsp each jeera and mustard
grain should be separate.
seeds
Heat ghee in kadai (pan).
Add mustard seeds, jeera, cashews,
For Ghattas
bay leaves, cloves, cinnamon,
1/2 cup gram flour
cardamons and curry leaves.
1/2 tbsp oil
Chilli powder, salt to taste 1/4 tsp
Add ghattas and peas.
oregano seeds
Add masalas, lemon juice and salt.
Stir fry till ghee separates. Add to
the rice.
Mix slowly and well. Heat either in
warmer, heavy skillet, oven or
cooker.
Garnish with coriander.
Serve hot with curds.
Rice Pilaf Recipe
1 big finely chopped onion
1 bell pepper (any color), diced
3 tablespoon butter
1-1/2 cup long grain white rice
3 cups chicken broth
parsley
Preheat oven to 350°F.
Warm up the chicken broth in a saucepan. Set aside.
In a deep frying pan that can go into the oven, melt the butter at medium heat. Once the butter melted, add the chopped onion and cook for 2 minutes. Add the pepper and cook for one more minute. Add the rice and let it brown slightly while stirring then incorporate the warm chicken broth and stir well. Completely cover the mixture with waxed paper so that it touches and lay's nicely directly on top of the rice mixture inside the pan. Carefully tear out the paper's corners if necessary so that not too much paper hangs into the air. You should see the paper "stick" to the rice mixture before putting into the oven.
Bake for 20 to 30 minutes until rice grains are tender but still a bit firm.
When serving, add some parsley flakes for garnish .....................
Fried Chinese Rice Recipe
Ingredients
2 slightly beaten eggs
salt and ground pepper
1 medium white onion
4 green onions
8 ounces of ham
1 tablespoon peanut oil (for step 1)
1 tablespoon peanut oil (for step 2)
4 cups pre-cooked and refrigerated long grain rice
1.5 ounces of frozen green peas
2 tablespoons Soy sauce
8 ounces cooked shrimp
Method
1. Add salt and pepper to the eggs. Chop the onion in 8 parts and dice. Make small slices of ham and dice. Heat the peanut oil in a wok or pan at medium heat. Add the eggs while progressively bringing the cooked parts of the egg in the middle of the wok. Once all cooked, broil the eggs with a spatula. Take out of the wok or pan and leave aside.
2. Heat up over medium-high heat the second tablespoon of peanut oil. Make sure that it is spread and covers the bottom and lower sides of the wok or pan. Add the diced onion and cook until it becomes transparent. Stir in the ham for about 1 minute. Incorporate the pre-cooked rice and sauté for 3 minutes in order to heat it. Add in the eggs, Soya sauce, green onions and shrimps. Reduce the heat to medium. Stir the rice mixture until everything is warm and ready to serve................
