Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Info Graphic : How To Cook Rice?

Click For Large Image

Sweet Kesar Rice (Beenaj)

Sweet Kesar Rice (Beenaj) 
  • 1 cup basmati rice 
  • 1 cup sugar 
  • few strands saffron crushed 
  • 1 tsp. chopped pistas & almonds 
  • 1/2 tsp cardamon powder 
  • 1 small piece cinnamon 
  • 4 cloves, 1 tbsp small raisins 
  • 1/2 cup pure ghee 
  • a little saffron colour dissolved in 2 tsp water. 

  1. Boil rice in plenty of water. Do not add salt. 
  2. When the rice is just about but not yet done, drain and cool. 
  3. Add sugar, colour, cardamon and saffron. 
  4. Heat ghee in a heavy sauce pan, add cloves, cinnamon raisins and rice. 
  5. Gradually cook and store till occasionally without breaking the grain. 
  6. When the water dries up add the chopped dry fruits on top. 
  7. Serve hot.Take care not to burn the seasoning. 
  8. Add curd, milk, coriander. 
  9. Mix well and cool in fridge for an hour before serving. 

Carrot Capsicum Rice

  • 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 

  1. Fry the above ingredients and make it into a powder without adding any water. 
  2. Cut the capicum into small pieces and fry it with salt and add the powder to the vegetable once it is cooked. 
  3. Do not fry it too much after the powder is added as it will lose its smell. 
  4. Add the cooked rice to it and mix it well add salt if less. Garnish with coriander and cashews and serve. 

Note: You can add tomatoes along with this capsicum it tastes nice. 

Baked Vegetable Rice

  • 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 

  1. First of all fry the potato chips, onions and peas. 
  2. 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. 
  3. 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 minutes on 3500 F. 
  4. Then bake the rice for 30 minutes and behold a delicious concoction of rice, curd and vegetables awaits ur appreciation.. 

JhatPat Mint Rice

  • 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 

  1. Cook the rice. But make sure it does not get overcooked. 
  2. After the rice is done, heat the oil and add the cloves, peppercorns, ginger-garlic paste and chillies. Fry this and then add the onion. 
  3. When it starts turning pink add the mint and the rice. 
  4. Add salt to taste. 
  5. Your mint rice is ready to be served!! 

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 

  1. Cook rice and separate the grains with a fork. 
  2. 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. 
  3. Meanwhile make a paste of the green chillies and garlic. 
  4. 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. 

Brown Rice & Bell Pepper Pulao

  • 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

  1. Cook and set aside the brown rice with 1/2 tsp of salt according to the instructions on the package.
  2. Heat the oil in a heavy bottomed pan and toss in the jeera.
  3. Once it changes color, add the onions and chopped jalapeno chillies and saute for about 3 to 5 mins.
  4. Add the chopped bell peppers and continue to saute. The veggies should not be too soft.
  5. The flavor is best when the peppers are still a bit crisp.
  6. Season with salt and pepper and add the chopped cilantro.
  7. Toss this mixture with the cooked rice and shredded cheese while still warm and serve immediately.
  8. Serves 2 as a main course.

Ginger Citrus Rice

  • 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
  1. In saucepan over medium heat, heat oil until very hot, but not smoking.
  2. Add ginger root and ground cumin and cook for 1 minute.
  3. Add 4 cups water and bring to a boil.
  4. Stir in rice and salt.
  5. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender.
  6. Stir in lime juice. Enjoy.

Quick Ghee Rice

  • 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
  1. Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic ginger, cashew till onion turns little brown.
  2. 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.
  3. You can serve raita with this.
  4. This serves for 2 to 4 people along with other food.

Black Eyed Beans Savoury Rice

  • 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

  1. Pressure cook black-eyed beans till tender. Drain, keep aside.
  2. Boil rice till each grain is separate. Drain, cool, keep aside.
  3. In a heavy sauce pan, heat oil, add seeds and urad dal.
  4. Allow to splutter, add curry leaves, whole chilli, stir.
  5. Add onions, cook till light pink and tender.
  6. Add all masalas, beans, salt, lemon juice, tomatoes, stir.
  7. Add rice and stir gently with a spatula, till the gravy coats rice evenly.
  8. Cover and simmer for 2-3 minutes till hot.
  9. Garnish with chopped coriander. Serve piping hot.

Corn Masala Rice

  • 1 cup basmati rice
  • 1 cup corn kernels
  • 1 cup green peas
  • 10-12 cashews halved
  • 1 tsp chilli powder
  • 1 tsp sambhar masala
  • 1/2 tsp garam masala
  • 1 tsp sugar
  • 1/4 tsp turmeric
  • salt to taste
  • juice of 1 lemon
  • 2 tbsp oil or ghee
  • 1/2 tsp each cummin and mustard seeds

  1. In a heavy saucepan heat the ghee.
  2. Add the cashews and fry till light brown. Remove.
  3. To same oil add cumin and mustard seeds to splutter.
  4. Add the corn, peas, rice and all dry masalas and 5 cups water.
  5. Cover and cook till almost done.
  6. Add lemon juice, sugar, coriander and cashews.
  7. Cover and cook till rice is done and no water is left.
  8. Masalas may be added as per desi red spiciness.
  9. Serve hot with curds.

Quick Mexican Rice

  • 1 cup basmati rice
  • 1/2 cup thinly shredded cabbage
  • 1/4 cup chopped spring onions
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped capsicum
  • 1 tbsp tomato sauce
  • 1 tsp soya sauce
  • 1 tsp chilli powder
  • 1 tsp sugar
  • salt to taste
  • 2 tbsp oil

  1. Boil rice till almost done. Drain. Cool. Each grain should separate.
  2. Heat a heavy saucepan, fry the capsicum till bright and tender, remove.
  3. Add onions in same oil, remove when done, fry cabbage in same oil, remove.
  4. Now add the tomatoes and chilli powder, salt, sugar and sauces.
  5. Add other vegetables back.
  6. Transfer to the rice. Mix gently till the rice gets evenly coated.
  7. Bake in a hot oven, covered, for 10-12 mins.
  8. Serve hot. 

Sunshine Rice Recipe

  • 11/2 Tbsp vegetable oil
  • 11/4 C celery, finely chopped, with leaves
  • 11/2 C onion, finely chopped
  • 1 C water
  • 1/2 C orange juice
  • 2 Tbsp lemon juice dash hot sauce
  • 1 C long grain white rice, uncooked
  • 1/4 C slivered almonds

  1. Heat oil in medium saucepan.Add celery and onions, and sauté until tender (about 10 minutes).
  2. Add water, juices, and hot sauce.Bring to boil. Stir in rice and bring back to boil. Let stand covered until rice is tender and liquid is absorbed.
  3. Stir in almonds. Serve immediately.

Parmesan Rice and Pasta Pilaf

Parmesan Rice and Pasta Pilaf
  • 2 Tbsp olive oil
  • 1/2 C vermicelli, finely broken, uncooked
  • 2 Tbsp onion, diced
  • 1 C long grain white rice, uncooked
  • 1 1/4 C chicken stock, hot
  • 1 1/4 C water, hot
  • 1/4 tsp ground white pepper
  • 1 bay leaf
  • 2 Tbsp Parmesan cheese, grated

  1. In large skillet, heat oil. Sauté vermicelli and onion until golden brown (about 2–4 minutes) over medium-high heat. Drain off oil.
  2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer for 15–20 minutes. Fluff with fork. Cover and let stand for 5–20 minutes. Remove bay leaf.
  3. Sprinkle with cheese, and serve immediately.

Chicken and Spanish Rice

  • 1 C onions, chopped
  • 1/4 C green peppers
  • 2 tsp vegetable oil
  • 1 can (8 oz) tomato sauce*
  • 1 tsp parsley, chopped
  • 1/2 tsp black pepper
  • 11/4 tsp garlic, minced
  • 5 C cooked rice (in unsalted water)
  • 31/2 C chicken breast, cooked, skin and bone removed, diced
*Reduce sodium by using one 4-oz can of no salt added tomato sauce and one 4-oz can of regular tomato sauce. New sodium content for each serving is 226 mg.
  1. In large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
  2. Add tomato sauce and spices. Heat through.
  3. Add cooked rice and chicken, and heat through.

Oriental Rice

  • 11/2 C water
  • 1 C chicken stock or broth,fat skimmed from top
  • 11/3 C long grain white rice, uncooked
  • 2 tsp vegetable oil
  • 2 Tbsp onion, finely chopped
  • 1 C celery, finely chopped
  • 2 Tbsp green pepper, finely chopped
  • 1/2 C pecans, chopped
  • 1/4 tsp ground sage
  • 1/2 C water chestnuts, sliced
  • 1/4 tsp nutmeg to taste black pepper

  1. Bring water and stock to boil in medium-size saucepan.
  2. Add rice and stir. Cover and simmer for 20 minutes.
  3. Remove pan from heat. Let stand,covered, for 5 minutes or until all liquid is absorbed. Reserve.
  4. Heat oil in large nonstick skillet.
  5. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.

Chicken and Rice

  • 6 chicken pieces (legs and breasts),skinless
  • 2 tsp vegetable oil
  • 4 C water
  • 2 tomatoes, chopped
  • 1/2 C green pepper, chopped
  • 1/4C red pepper, chopped
  • 1/4 C celery, diced
  • 1 medium carrot, grated
  • 1/4 C corn, frozen
  • 1/2 C onion, chopped
  • 1/4 C fresh cilantro, chopped
  • 2 cloves garlic, chopped fine
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 C rice
  • 1/2 C frozen peas
  • 2 oz Spanish olives
  • 1/4 C raisins

  1. In large pot, brown chicken pieces in oil.
  2. Add water, tomatoes, green and red peppers, celery, carrots, corn,onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20–30 minutes or until chicken is done.
  3. Remove chicken from pot and place in refrigerator. Add rice, peas,and olives to pot. Cover pot and cook over low heat for about 20 minutes until rice is done.
  4. Add chicken and raisins, and cook for another 8 minutes.

Shrimp Fried Rice Recipe

  • 3 cups cooked long grain rice
  • 1 cup shrimp (cut into small pieces)
  • 1/2 cup peas
  • 1/2 cup thinly sliced carrots
  • 1 cup very thinly sliced mushrooms
  • 2 tablespoons sliced green onions
  • 2 tablespoons vegetable oil (split)
  • 3 tablespoons soy sauce
  • 2 eggs, beaten
  • salt and pepper

Method :

  1. Season shrimp with salt and pepper.  In a wok or large skillet, heat 1 tablespoon of the vegetable oil over high heat and cook shrimp approximately 30 seconds on each side.  Remove shrimp from pan and set aside.
  2. Reduce heat to medium and add mushrooms to oil.  Cook for 1 minute stirring frequently to coat the mushrooms in oil.  
  3. Add onions, carrots, and peas.  Cook until carrots are somewhat tender.  Stir in rice and cook for 1 minute.
  4. Push shrimp fried rice mixture to the side of the skillet and heat remainder of the vegetable oil in the skillet.  Pour in eggs, and stir constantly to cook eggs.
  5. Stir eggs into rice mixture.  Add soy sauce and pepper to taste.  Cook and stir until the shrimp fried rice is heated through.

Spinach Cheese Rice

  • 1 bunch spinach leaves washed, drained
  • 1/2 cup grated cheese
  • 1 1/2 cups basmati rice
  • 5 green chillies
  • 1" piece ginger
  • 1 tbsp butter
  • 1 onion slice into thin long strips salt to taste
  • 1/2 tsp dalchini (cinnamon)- clove powder
  • 1 cup cabbage thinly chopped
  • juice of 1 lemon
  • 1/4 cup milk

  1. Keep plenty of water to boil. When hot add salt, 8-10 drops lemon juice and rice.
  2. Cook till almost done.
  3. Drain in colander. Cool by spreading on a thali or plate. Keep aside.
  4. Put spinach, green chillies and ginger in a blender. Do not add water. The sustained water is enough for blending.
  5. Warm butter in kadai (pan), add the spice powder and onions.
  6. Fry till they are light brown. Add cabbage, lemon juice, salt and spiach paste. Fry for 5 minutes.
  7. Add the above fried masala to rice leaving behind 1 tbsp mixture. Add half cheese.
  8. Delicately blend the masala with rice till evenly mixed.
  9. Preferably with finger so grain does not break. Transfer to a casserole, spread the leftover paste on the rice.
  10. Sprinkle the remaining cheese and the milk. Bake for 15 minutes, covered with foil or cling film depending on the oven. Serve hot.

Mixed Vegetables Layered Rice

Mixed Vegetables Layered Rice
  • 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

  1. Boil rice till grains separate. Cool in a big plate. Heat ghee in a heavy saucepan.
  2. Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
  3. Fry for a minute. Add all other masalas, and tomato, fry for another minute. Add allvegetables and curds, cover and cook till vegetable are tender.
  4. In a transparent casserole spread half the rice. Wet hand and press down lightly.
  5. Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp for topping.
  6. Add the remaining rice and press down as before. Spread the tbsp. leftover masala in the centre of the rice. Cover with foil.
  7. Bake for 15 minutes before serving. Garnish with coriander and french fries(optional)