10 delicious rice dishes

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					                        10 DELICIOUS RICE DISHES


          1.    BRINJAL RICE RECIPE
          2.    CARROT RICE RECIPE
          3.    COCONUT RICE RECIPE
          4.    CURD RICE RECIPE
          9.    KESAR PULAO
          10.   LEMON RICE RECIPE


This is a spicy rice recipe made by tempering the brinjals or eggplants with mustard seeds and curry leaves and
then mixing with boiled rice. It is very tasty as well as complete meal in itself.


3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups eggplant (brinjals)
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

How to make brinjal rice:
   Boil rice and keep aside.
   In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on
      low flame, cover and cook for 10 minutes.
   Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well
      and mix with the rice. Stir gently allowing each grain to coat.


This is a very delicious and nutritious recipe of carrot rice made from groundnuts, carrots and spices like
cinnamon and cloves.

2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram
a few sprigs curry leaves
Salt as per taste

For Masala:
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies

How to make carrot rice:
   Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns
   Add grated coconuts and remove from the heat. Grind it after it cools down.
   Grind separately, the fried groundnuts coarsely.
   Cook the rice and let it cool.
   Put the carrots in warm water. Grate it without peeling the skin.
   Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
   Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the
      carrots are cooked.
   Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
   Finally add groundnut powder and remove from the flame. Serve hot.


This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and
garnished with ghee and coriander leaves.

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:
   Boil rice and keep aside.
   Fry coconut evenly to a golden colour on a slow fire.
   Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
   Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
   Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
   Serve hot garnished with coriander leaves.


1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

      In a saucepan heat 2 tablespoonful of oil.
      Add mustard seeds to the oil.
      When the mustard seeds start popping add chana and urad daal.
      After a minute, add in the ginger, coriander and green chilies.
      Sauté them for a minute.
      Take the pan off the gas. Add in the rice.
      Mix the salt and desiccated coconut.
      Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.



350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani :
      Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add
       half the whole garam masala and salt in a pan.
      Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
      Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
      Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
      Soak the almonds in water for half an hour and keep aside.
      Beat the curd in a bowl and divide into two equal portions.
      Dissolve saffron in warm milk and add it to one portion of the curd mixture.
      Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
      Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
      Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
      Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the
       vegetables are cooked.
      Add the dry fruits and nuts when the vegetables are done.
      In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
      Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it
       with the remaining rice.
      Place a moist cloth on top, cover the lid tightly so that it gets sealed.
      Put the handi on dum in a pre-heated oven for 15-20 minutes.
      Serve the hyderabadi biryani hot with mint chutney and other vegtables.



1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:
   Wash mutton and take it in a vessel.
   Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the
   Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
   Take 2 litres of water in a vessel and put it on the stove.
   When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat
      and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully
      cooked rice.
   Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
   Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15
      minutes on medium flame.
   Then turn off the stove. Leave the stuff for 15 minutes.
   Hyderabadi mutton biryani is ready to serve.

This is a typical Indian fried rice recipe. Spices and ghee is added to the boiled rice.


400 gm Rice
100 gm Ghee or butter
65 gms onion
2 gms cinnamon
2 gms Bay leaf
1 gm peppercorns
6 gms Salt

How to make fried rice:
   Heat the ghee in a large saucepan and add the finely sliced onion.
   Fry till golden brown, remove from the pan and keep aside.
   To the hot fat, add the washed and drained rice and the spices.
   Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch
      above the rice.
   Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and
      leave for 20-25 minutes till the rice is cooked.
   Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish.



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.


1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

How to make kesar (saffron) rice:

      Wash soak and drain rice.
      Bring water to boil and add the rice and simmer the flame.
      When rice is half done add sugar (dissolved in little water) and ghee.
      When fully done add the saffron, cardamom, cloves and half of the dry fruit.
      Stir gently and cover for 10 minutes.
      Garnish it with remaining dry fruit and silver paper.
      Serve the kesar pulao fresh and hot.



2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
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.

                                                             ENJOY HEALTHY EATING.....................................