Category: Rice Varieties

Beetroot Rice

beetroot rice


Ingredients:

Beetroot-250 gms
Green chillies-2
Salt to taste
Oil
Mustard-1/4 tsp
Curry leaves
Turmeric-1/4 tsp
Hing-1 pinch


Preparation method

  1. Heat oil in a pan, add mustard and curry leaves.
  2. Once they splutter, add green chillies, grated beetroot  and sauté it.
  3. Add turmeric powder, hing, salt and stir it well.
  4. Cook it For the 5 mins in a low flame.
  5. Add cooked rice, sprinkle sesame oil and mix it well
  6. Garnish it with coriander leaves.
  7. Serve it hot with papad or pickle.

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Broad Beans Rice

broad beans rice


Ingredients:

BroadBeans-250 grams

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Shallots -10

Cumin seeds-1/4 tsp

Salt to taste

Oil

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method:

  1. Wash and chop broad beans to  a medium size.
  2. Add turmeric powder, hing, sambar powder, cumin seeds, shallots and salt.
  3. Mix it well and marinate it For the 10 mins.
  4. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  5. Once spluttered, add marinated broad beans and sauté it.
  6. Sprinkle water, cover it and cook For the 15 mins in a low flame.
  7. Add cooked rice, sprinkle sesame oil  and mix it well.
  8. Garnish it with fresh coriander leaves
  9. Serve it hot with raita or papad.

 


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Spinach Rice

Spinach Rice

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Carrot Rice

carrot rice


Ingredients

Carrot-250 gms

Green chillies-2

Salt to taste

Oil

 For the Tempering/Tadka:

Mustard-1/4 tsp

Curry leaves

 Spices:

Turmeric-1/4 tsp

Hing-1 pinch


Preparation method

  1. Heat oil in a pan, add mustard and curry leaves.
  2. Once they splutter, add green chillies, grated carrots  and sauté it.
  3. Add turmeric powder, hing, salt and stir it well.
  4. Cook it for 5 mins in a low flame.
  5. Add cooked rice and mix it well.
  6. Garnish it with Coriander leaves
  7. Serve it hot with papad or chips.

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Capsicum Rice

capsicum rice

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Cluster Beans Rice

cluster beans rice


Ingredients:

Cluster Beans -250 gms

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Salt to taste

Oil

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method:

  1. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  2. Once spluttered, add chopped cluster beans and sauté it.
  3. Add turmeric powder, hing, sambar powder and salt.
  4. Sprinkle water, cover it and cook for 15 mins in a low flame.
  5. Garnish it with fresh coriander leaves
  6. Add cooked rice sprinkle sesame oil and mix it well.
  7. Serve it hot with raita or papad.

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Aloo Sindhi Biryani

aloo briyani

Briyani is spicy fried rice made with basmati rice,vegetables and spices.This special briyani is from the province sindh of pakistan. This is vegetarian version of sindhi briyani with potatoes.


Ingredients

Potatoes-1/2 kg

Basmati Rice-1 Kg

Sindhi Briyani powder- 1 packet

Curd-300gms

Salt to taste

Oil/Ghee

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee/oil in a pan, add sliced onions and fry it till turns to golden brown.
  2. Add green chillies and potato cubes and fry it to golden brown.
  3. Add curd, sindhi biryani powder, ginger garlic paste, salt and tomato puree.
  4. Cook it until oil floats on the top.
  5. Cook ¾ the basmati rice in electric cooker with the cloves, cinnamon, cardamom and bay leaves. keep it aside
  6. Take the electric cooker sprinkle oil at the bottom and add rice as a layer and add potato masala as a layer on the top. Add chopped coriander leaves. Repeat it For the 3 times.
  7. Mix saffron in warm milk and sprinkle it at the top or use orange colour and cook it.
  8. Serve it hot with raita.

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Chayote Dal Rice

chayote rice


Ingredients:

Chow chow/chayote -250 grams

Moong dal-1 cup

Shallots-5

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Green chillies-2

Salt to taste

Coriander leaves

Ghee

 For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method

  1. Wash and clean the moong  dal,  add 1:2 ratio of water.
  2. Peel and cut the chayote into cubes and add it to dal.
  3. Add turmeric powder, cumin seeds, hing  and  2 garlic cloves .
  4. Add shallots, green chillies and salt.
  5. Cook it in a pressure cooker for 3 to 5 whistles.
  6. Heat ghee in a pan, add mustard, cumin seeds, urad dal, red chillies and curry leaves.
  7. Once they spluttered, add cooked chayote, mix it well and cook it for 12 mins in a low flame.
  8. Add cooked rice and mix it well, sprinkle sesame oil.
  9. Add fresh coriander leaves and serve it hot.

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