Rice Recipes

Subzi Ki Kashmiri Biryani

Jaipuri Mewa Pulao

Vegetable and Lentil Pulao

Herb Rice With Mushrooms

Baked Rice with Green Curry

Vegetable Biryani

SUBZ KI KASHMIRI BIRYANI
Ingredients:

400 gms vegetables.
2 cloves.
2 big black cardamoms.
2 small cardamoms.
1 stick cinnamon.
1 bay leaf.
2 tsps shahjeera.
2 tsps coriander powder.
1 tsp turmeric powder.
2 tsps chilli powder.
1/4 nutmeg, ground.
2 tsps garam masala powder.
2 tbsps curd.
1/2 kg cooked basmati rice.
1/2 tsp saffron mixed with 1 tbsp milk.
1 cup chopped mint and coriander leaves.
4 tbsps pure ghee.
Salt to taste.

Method:
Heat ghee. Fry cloves, black cardamoms, small cardamoms, cinnamon, bay leaf, shahjeera, coriander powder, turmeric powder, chilli powder, ground nutmeg and garam masala. Add curds and stir fry for a minute. Add vegetables to the masala. Cook till it is well browned and the curd is absorbed. Sprinkle in salt to taste. Add water so that the vegetables are immersed in the gravy. Cook till done. Keep aside. Divide the rice into two portions. Mix saffron with one portion of rice. Add half the vegetables to it. Add mint and coriander leaves. Cover with white rice and remaining vegetables. Shut the pot tightly. Cook on a low fire for a few minutes. Turn out upside down in a large serving dish. Serve hot with pickle and green chutney.

Back to top

JAIPURI MEWA PULAO
Ingredients:

2 cups long grained white rice.
2 cups sugar.
1 cup ghee.
l/2 cup chironji, coarsely ground.
25 almonds, blanched, chopped.
25 pistachios, chopped.
1 tsp cardamom powder.
1/4 tsp nutmeg powder.
1/2 tsp saffron, soaked in 1 tsp milk.
4 cups milk.

Method:
Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk. Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break. As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron. Mix well. Bake in a moderately hot oven till each grain is separate. Serve hot as a sweet dish.

Back to top

LIMBOO BHATH
Ingredients:

2 cups long grain rice, washed, drained.
1 tsp chana dal.
10 curry leaves.
1 tsp cumin seeds.
l/2 tsp turmeric powder.
1 tsp mustard seeds.
1/4 tsp asafetida.
3 green chillies, chopped.
2 tbsps grated coconut.
2 tbsps coriander leaves, chopped.
2 tbsps lemon juice.
Oil.
Salt to taste.

Method:
Heat 5 tbsps oil in a pan. Add chana dal, curry leaves, cumin seeds, mustard seeds, asafetida, chillies, turmeric and rice. Stir fry for five minutes on a low fire. Add salt to taste. Add 4 cups of hot water and cook the rice till dry and soft. Turn out on a rice dish. Garnish with coriander, coconut and serve after sprinkling lemon juice over.

Back to top

VEGETABLE AND LENTIL PULAO
For the rice.

1 1/2 teacups uncooked rice
1 teacup toovar (arhar) dal
2 pinches saffron
1 teacup mixed boiled vegetables (french beans, carrots, green peas)
1 onion, sliced and fried
Salt to taste

For the curry:

1 onion
2 tablespoons grated fresh coconut
8 kashmiri chillies
25 mm. piece ginger
4 cloves garlic
3 teaspoons poppy seeds (khus-khus)
3 cardamons
2 teaspoons coriander seeds
1 teaspoon cumin seeds

Other ingredients:

1 tablespoon ghee
1 onion, sliced and fried
fresh curds for serving

For the curry:

1 1/2 teacups fresh curds
1 teaspoon sugar
3 tablespoon ghee
Salt to taste

Method:
For the rice: Boil the rice. Each grain of the cooked rice should be separate. Drain and cool. Cook the dal in 2 teacups of water. Cool. Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Mix the rice, dal, saffron, vegetables, fried onion and salt and keep aside.
For the curry: Heat the ghee and fry the paste for 3 to 4 minutes. Remove from the heat and add the curds, sugar and salt.
How to Continue: Put one table spoon of ghee at the bttom of a large baking bowl. Spread some fried onion slices on it and make layers of rice and curry.Sprinkle the balance onion slices. Cover and bake in a hot oven at 230 *C (450 *F) for 20 minutes.Just before serving, turn upside down on a serving dish.

Back to top

HANDI KHICHADI
Ingredients.

1 1/2 teacups rice
1 1/2 teacups papadi beans (leelva)
1 1/2 teacups Gujrathi Kadhi
3 sticks cinnamon
3 cloves
2 bay leaves
3 tablespoons ghee

To be ground to a paste:

1 onion
6 green chillies
25mm (1") piece ginger
2 cardamons
1 teaspoon lemon juice
3 tablespoons chopped coriander
6 cloves garlic

Method:
Heat the ghee, and fry the cinnamon, cloves and bay leaves for a few seconds. Add the paste and fry for 2 minutes. Add the rice and beans cnd cook for 2 minutes. Add 4 teacups of hot water and salt pour the mixture into an earthen pot (or in a big bowl). Cover and cook in a hot oven at 200 *C (400*F) for 20 minutes. When the rice is cooked, pour the kadhi over it. Cover and bake again at 200 *C(400*F) for 5 minutes.

Back to top

HERB RICE WITH MUSHROOMS
Ingredients:

For the rice:

3 teacups cooked rice
4 tablespoons low fat milk.
3 teaspoons butter
2 tablespoons chopped spring onions
2 teaspoons chopped parsley

For the mushrooms topping:

200 grams fresh mushrooms, sliced
1 large onion, finely chopped
1 1/2 teaspoon finely chopped green chilli.
1 tablespoon cornflour
1 teacup milk
1 teaspoon oregano (optional)
2 tablespoons butter
Salt to taste

Method:
For the rice, heat the butter and fry the onions.Add the rice and milk and mix very well. Add the parsley. Cook for 2 to 3 minutes. For the mushrooms topping, heat the butter and fry the onion and green chilli for 2 minutes. Add the celery and mushrooms. Mix the cornflour in the milk and 3/4 teacup of water and add to the mushrooms. Cook for a few minutes or until the mixture thickens. Stir the mixture continuously. Add the oregano and salt. To proceed,spread the hot rice, in a serving dish and top with the mushrooms mixture.

Back to top

BAKED RICE WITH GREEN CURRY
Ingredients:

For the rice:

1 1/2 teacups uncooked rice
1/2 teaspoon shah-jira
2 sticks cinnamon
2 cloves
2 tablespoons ghee
Salt to taste

For the curry:

1 teacup boiled green peas
2 cardamons
150 grams paneer,cut into small pieces
3/4 teacup fresh curds
1/2 teaspoon sugar
2 tablespoon ghee
Salt to taste

To be ground into a paste:

1 teacup chopped coriander
7 green chillies
1 onion
4 cloves garlic
25mm. piece ginger
1 tablespoon fresh mint
1 tablespoon poppy seeds (khus-khus)
Juice of 1/2 lemon

For baking:

1 tablespoon ghee

For garnish:

Boiled green peas
Potato salis

Method:
For the rice: Boil the rice. Each grain of the cooked rice should be separate. Drain and cool. Heat the ghee, add the shah-jira, cinnamon and cloves and fry until they begin to crackle.
For the cury: Heat the ghee, add the paste and cardamons and fry for 2 minutes.Remove from the heat. Add the green peas, paneer, curds, sugar and salt and mix well.
How to proceed: Put one table spoon of ghee at the bttom of a large baking bowl.Make layers by spreading 1/3 of the rice, then spreading 1/2 of the curry, next spreading a further 1/3 of the rice and finally spreaing the remaining curry and rice. Cover and bake in a hot oven at 230 * C (450* F) for 20 minutes.
How to serve: Just before serving, lturn upside down on a big serving plate. Surround with green peas and sprinkle potato salis on the top of the sides.

Back to top

PEARL PULAV
Ingredients:

For the rice:

1 1/2 teacups uncooked Basmati rice
2 cardamons
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 white chick peas (Kabuli-chana)
1 pinch soda bi-carb
1 teaspoons ginger paste
1 teaspoons 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
Salt to taste

For the baking:

2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chilli
2 tablespoons fried onions
1/4 teacup milk with a dash of saffron

Method:
For the rice: Soak the rice for 30 minutes.Drain. Mix the water and milk together. Add the cardamons, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.
For the gravy: 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 minute. Add the curds, tomatoes, potatoes and green chillies and stir for a while. Add the chick peas and salt.
How to proceed: To the cooked rice, add the corander, mint, green chillies and fried onions. Put one layer of rice in a big bowl and spread layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally sprinkle the saffron milkon top, cover and bake in a hot overn at 200 *C (400 *F) for 20 minutes. When baked, turn upside down in a serving dish and serve hot.

Back to top

SPINACH PULLAO
Ingredients:

For the rice:

3 teacups cooked rice
1/2 teacup milk
1 tablespoon butter
Salt to taste

For the spinach:

3 teacups chopped spinach

1/2 teaspoon cumin seeds

1onion, chopped

1 green chilli, chopped

1 tablespoon ghee

Salt to taste
Method:
For the rice: Heat the butter on a slow flame and add the rice, milk and salt and cook for 1 minute.
For the spinach: Heat the ghee and fry the cumin seeds until they begin to crackle. add the onion and fry for 1 minute. Add the green chilli and fry again for a few seconds. Add the spinach and salt and cook until soft.
How to proceed: Spread the spinach at the bottom of a greased jelly mould. Spread the rice on the top. Press well and cover. Bake in a hot oven at 200 *C(400*F) for 10 minutes. While serving, invert on a top plate and serve hot with kadhi.

Back to top

VEGETABLE BIRYANI
Ingredients:

2 teacups uncooked long grained rice
1/4 teaspoon saffron

Other ingredients:

1 teacup fresh curds
2 onions, sliced
2 tablespoons tomato puree
2 teacups mixed boiled vegetables (carrots, french beans, cauliflower, green peas)
2 tablespoons fresh cream
A pinch sugar
5 tablespoons ghee
Salt to taste

To be ground into a paste:

4 red chillies
2 green chillies
4 cloves garlic
25 mm. piece ginger
1 tablespoon cashewnuts
2 teaspoons coriander seeds
3 cardamons

For garnishing:

A few chopped mint leaves.

Method:
For the rice: Boil the rice. Each grain of the cooked rice should be separate. Drain and cool. Warm the saffron, add a little water, rub until it dissolves and add to half the quantity of the rice. To the other half of the rice, add 1/2 teacup of curds. Keep aside the two rice portions.
How to proceed: Heat 3 tablespoons of ghee and fry the onions until light brown. Keep aside the onions. In the same ghee, fry the paste for 2 to 3 minutes. Add the tomato puree, vegetables and the remaining curds and cook for a few minutes. Add the cream, sugar and salt. Put the balance 2 tablespoons of ghee in a large bowl. Sprinkle some fried onions and then a little saffron rice. Next, spread some vegetables and thereafter some curd rice. Make alternate layer of onions, saffron rice, vegetables and curd rice in this manner. Cover and bake in a hot oven at 230 *C (450 *F) for 20 mminutes. *Turn upside down, sprinkle mint leaves on top and serve hot.

Back to top

KITCHIRI
Ingredients:

2/3 cup Masoor Dhal
1 Onion Chopped
1 garlic clove
1/4 cup Ghee
2 table spoon oil
11/4 cups Basmati Rice
2 tsp ground coriander
2 tsp cumin seeds
2 cloves
3 cardamon pods
2 bay leaves
1 stick cinnamon
4 cups vegetable broth
2 tbsp tomato paste
3 tbsp fresh cilantro
salt to taste
ground black pepper

Method:
Soak the dhal for 30 minutes in boiling water. Drain. Fry the onion and garlic. Add the rice, stir well to coat the grains , then stir in the coriander, cumin, cloves, cardamom pods, bay leaf and cinnamon. Cook gently for about 1-2 minutes. Add the dhal, water or broth, tomato paste and seasoning and cook till done. Add cilantro and serve with raita.

Back to top

back

email

home

Next

Want to leave a message for me regarding my recipes?
Then do so now by visiting my Message Board.

{Priya's Main Page} {Recipes Main Page}

You are visitor No

since November 27, 1997.

Counter by Esacti
This page was last updated on March 22, 2000.