Monday, August 17, 2009

Kinds of Rice Recipes


2 c. Basmati rice
4 cloves
3 1/2 c. water (hot )
4 pods cardamom
1 big onion cut lengthwise
1 tsp. garlic powder
1/4 c. ghee (melted butter)
1/2 tsp. ginger powder
1/2 inch cinnamon stick
1 tsp. salt

Wash and soak the rice in warm water for 1 hour. In a 2 1/2 quart saucepan, heat
the ghee. Add cinnamon, cardamommom, cloves and onions. Fry till onions become
slightly brown. Add garlic and ginger powder, rice and 3 1/2 cups of hot water. When
the water comes to full boil, add the salt, lower the heat and cover. Stir it once after 10 minutes. Then cover it and cook for another 15 minutes. Remove from heat when the water is gone and rice is soft. Serve rice with any kurma (a type of vegetable or meat curry. )

YOGURT RICE (Rice mixed with yogurt)

Ingredients for 4 to 6 servings.
1 c. rice
1 Tbsp. oil
2 1/2 c. water
10 curry leaves
1 c. yogurt
1 hot green pepper (cut
1 c. Sour cream
into 2 or 3 pieces)
salt as per taste
1/8 tsp. asafoetida powder
1/2 tsp. mustard seeds
1 red pepper (break into
1/2 tsp. urad dhal
2 or 3 pieces)
10 sliced pieces cucumber
1/4 x 1/4 inch fresh ginger
10 sliced pieces tomato
1 tsp. coriander leaves
Cook 1 cup of rice with 2 1/2 cups of water as explained in the directions for plain
rice. Mix the rice with yogurt, sour cream and salt well. If you make yogurt rice in the
morning to eat in the evening, you may use 1 cup of warm milk in the place of Sour
cream. In a fry pan, saute mustard seeds and urad dhal in oil. When mustard seeds
pop, add curry leaves, asafoetida, chopped green and red pepper, ginger and coriander
leaves. When the whole mixture turns into golden color, remove from heat and pour it
into the yogurt mixed rice. Mix well and garnish it with tomato and cucumber pieces.
In the course of the day, if the yogurt rice gets solidified, add warm water to bring it
to the semi-solid consistency. Good to serve this at picnics. Since it does not spoil
fast, can be carried to be used as a lunch during short trips, specially in hot summer

VEGETABLE PULAV (Rice cooked with vegetables)Ingredients far 6 to 8 servings.
2 c. basmati rice
3 x 3 inch coconut
4 to 6 hot green peppers
1 1/2 tsp. or more salt
1/4 x 1/4 inch fresh ginger
1/8 tsp. turmeric powder
4 cloves garlic
2 oz. butter or ghee
4 cloves
2 sticks cinnamon
1 tsp. poppy seeds
4 cloves
small stick cinnamon
4 bay leaves
1/2 c. chopped coriander leaves
10-12 curry leaves
2 1/2 c. water
4 whole green cardamom
12 cashew nuts
6 pieces mint leaves or
1/4 tsp. dried mint leaves
1 c. fresh or frozen peas
and carrots
Grind the peppers, ginger, garlic, cloves, poppy seeds, cinnamon, and coriander
leaves, adding 1/2 cup water. Adding enough water grind coconut in a blender and
make 2 cups of coconut milk. In a saucepan heat butter over medium heat and saute
the cinnamon, cloves, bay leaves, curry leaves, green cardamom, cash nuts and mint
leaves (add the cashews at the end) .Add the onion and masala paste. When onion
turns brown, add 2 cups of coconut milk and 2 cups of water. When the mixture boils,
add rice, turmeric powder and salt. When rice is half cooked, add the vegetables and
pour the mixture in a tray and bake it in the preheated oven for 20 minutes at 350
degrees temperature. Serve it with onion pachadi.


1 c. basmati rice
Masala ingredients:
3 medium size well ripened
2 or 3 cloves garlic
1 tsp. .poppy seeds
1 medium size onion
1/2 tsp. coriander powder
l or 2 hot green hot peppers
1/4 tsp. black pepper, powdered
1 red chili
1/2 x 1/2 inch cinnamon
2 Tbsp. oil
salt to taste
2 Tbsp. butter

Clean the rice. Blanch the tomatoes, cut into moderately small pieces and keep
separately. Thinly slice the onion and slit the green hot pepper lengthwise. Grind
the masala ingredients, adding enough water to make it into a smooth paste. Heat
2 tablespoons of oil in a heavy bottomed saucepan and saute onion and chilies until
lightly brown. Then add the masala paste and fry until the raw flavor is lost and
oil separates. Add the tomato pieces and keep stirring for about 5 minutes. Add 1
1/2 cups of water and let it boil. When water boils, add rice and salt. When rice is
three-fourth cooked, add the butter, cover it and let it cook in the oven preheated at 350 degrees F. for 15 minutes. Coriander leaves may be added before leaving it in the oven.


Ingredients for 3 to 4 servings.
1 c. rice
1 Tbsp. oil
2 c. water.
1 onion
1/2 tsp. cumin seeds
3 large tomatoes(cut)
1/2 tsp. mustard seeds
2 or 3 green chilies (diced)
1 tsp. chana dhal
Cook the rice with 2 cups of water as explained in plain rice. Fry cumin seeds,
mustard seeds and chana dhal in a tablespoon of oil, until the mustard seeds pop and
the dhal is golden brown. Saute the onions. Add the tomatoes and green chilies and
cook for 10 minutes. Mix the rice with the paste well and garnish with coriander

TAMARIND RICE (Rice mixed with a tartar flavored sauce)

Ingredients for 4 to 6 servings.
1 c. rice
2 tsp. split urad dhal
2 c. water
1 Tbsp. chana dhal
3 Tbsp. vegetable oil
2 tsp. curry leaves
1 tsp. mustard seed
2 red peppers (whole)
1/8 tsp. asafoetida (powder)
1/2 tsp. coriander seeds
salt to taste
1/2 tsp. fenugreek
1 tsp. tamarind paste
(dissolved in 1 Tbsp. water)
Cook 1 cup of rice with 2 cups of water as explained in the directions for mak-
ing plain rice. In a fry pan, heat oil1 and saute mustard seeds, urad dhal, chana
dhal, (which should have been soaked in water for an hour) curry leaves, pepper and asafoetida. When the whole mixture turns into golden colors remove from heat and
add the salt and tamarind in the hot mixture and mix it well. Pour the whole mixture
into the cooked plain rice and mix it well. Dry fry coriander seeds and fenugreek
and powder it in the blender and mix it also with the rice . In the type of tamarind
rice which is prepared in Andra Pradesh, instead of mixing dry fried coriander and
fenugreek, they dry fry 2 tablespoons of sesame seeds and powder it in the blender
and mix it with the rice . For trips, travels and also for outdoor camping, you can
take tamarind rice since it does not spoil easily

SUGAR BATH (Sweet Rice)

Ingredients for 7 servings.
1/2 c. moong dhal
4 c. water
1 Tbsp. ghee
1 c. rice
1 c. grated coconut
1 c. brown sugar
2 Tbsp. cashew nuts {broken into pieces)
1 stick unsalted butter
10 tsp. cardamom (powder)
2 Tbsp. raisins

Dry fry moong dhal until they turn into brown color. In a tablespoon of ghee
saute grated coconut until they turn into golden color. Remove the coconut and saute
cashew nuts and raisins in the same pan until they become golden color. In a saucepan
heat 4 cups of water. When the water boils, add the fried moong dhal and rice. When
they cook well, (they would become soft) add brown sugar. Keep stirring. Then add
grated coconut, cashew nuts, raisins and butter. Mix well. By this time most of the
water would have been evaporated. Add powdered cardamom to the rice and remove
from heat. Used as a dessert. Tastes like rice pudding


Ingredients for 3 to 4 servings.
1 c. rice
4 red chilies
2 c. water
1 Tbsp. urad dhal
1 Tbsp. oil1
1 Tbsp. sesame seeds
salt to taste
1/8 tsp.tsp. asafoetida
Wash rice and mix 2 cups of water and cook In the pressure cooker for 7 minutes.
Dry blend mixture of fried sesame, chilies, urad dhal and asafoetida powder. Mix the
powder with cooked rice.


1 c. rice
2 c. water

Wash rice. Boil water in pressure cooker and add rice in the boiling water and
keep it closed. 5 minutes after steam comes out rice would be ready. Can be cooked
in a regular pan over medium heat. When rice becomes soft and all the water is off
you know it is cooked. You can add 1/2 cup frozen vegetables with the rice to make
it look colorful and add 1 or 2 tablespoons ghee to make more palatable.


Ingredients for 4 servings
5 green chilies
1 c. coconut milk
15 pieces coriander leaves
salt to taste
1 Tbsp. + 1 c. water
1/2 c. fresh peas
1 c. basmati rice
1 c. chopped onions
3 Tbsp. melted butter
1 tsp. masala powder
6 cashews
Blend green chilies and coriander leaves in 1 tablespoon of water into a smooth
paste. Saute rice in 1 teaspoon melted butter very lightly over low fire for 5 minutes.
In a saucepan, combine 1 cup Coconut milk, 1 cup water, salt, peas, sauteed rice and
green chili paste and cook for 15 minutes. Saute chopped onions, masala powder and
cashews in butter in a fry pan over medium heat until golden brown and mix it with
cooked rice. Serve hot.


1 lb. meat
1 Tbsp. coriander leaves
1 c. yogurt or yogurt
1 Tbsp. mint leaves
1 stick butter
2 medium size tomatoes cooked
5 small pieces cinnamon sticks
2 inch ginger
3 bay leaves
1 whole garlic
3 cardamom
1 tsp. cumin powder
3 cloves
1 Tbsp. salt
4 big onions
1/4 tsp. turmeric powder
7 green chilies
1 c. basmati rice

Keep the meat soaked in the yogurt or yogurt for 1/2 hour. Heat the butter, season
it with cinnamon, bay leaves, cardamom and. cloves. Cut onions and green peppers
lengthwise and add them into the fry pan with the other spices. When onion turns
into golden brown color, add the coriander and mint leaves and the tomato pieces. (If
mint leaves are not available use a drop of mint essence) .After 2 minutes, add crushed
ginger and garlic, stir nicely. Then add the meat and yogurt, cumin, salt and turmeric.
If it is cooked in the pressure cooker, it will take 20 minutes to cook. Otherwise, cook
meat until it becomes soft. Remove excess water (gravy) from meat and measure it
and keep it aside . In a different vessel measure the excess gravy taken from meat
and add enough water to make the liquid into 1 cup and heat it on the stove. Wash
and add basmati rice into it and cook. When all water evaporates, rice would have
been cooked only halfway. Preheat oven to 350 degrees. Cover the bottom of a tray
with meat and top it with rice. Cover the tray with aluminum foil and bake it for 30
minutes. A little warm water can be sprinkled if there is not much moisture. Serve
this with onion pachadi


Ingredients for 4 to 6 servings.
1 c. rice
12 cashew nuts (raw) split
2 Tbsp. melted butter or ghee
into 2 or 4 pieces)
1/2 tsp. mustard seeds
5 green or red chilies
2 tsp. urad dhal
(cut them into pieces)
2 tsp. chana dhal
1 or 2 carrots, shredded
2 tsp. cumin seeds
2 tsp. salt
juice from 1 whole lemon

Cook rice separately and let it cool for a while. In a saucepan add ghee a d mustard
seeds and fry it on low heat, until1 the seeds start popping. Then add urad dhal, chana
dhal, cumin seeds, cashew nuts, chilies or red pepper and fry them until they are light
brown. Add shredded carrots and fry for 5 minutes. Always stir constantly while
frying. Add salt, rice and lemon juice and mix well. Note: Depending on your taste
you can vary the proportions of the above ingredients


Ingredients for 4 servings.
1 c.rice
1 lb.eggplant
2 c. water
1/8 tsp. turmeric powder
1 1/2 tsp. mustard seeds
1/8 tsp. asafoetida
10 curry leaves
salt to taste
10 tsp. oil
4 cashews
2 onions (medium), chopped
Masala Ingredients:
1 tsp. chana dhal
4 red chilies
1 tsp. coriander seeds
1 tsp. urad dhal1
Fry masala ingredients in 1 tsp. oil until golden brown in a fry pan over medium
heat. Dry blend mixture into a powder. Cook 1 cup of rice with 2 cups of water
and cook in pressure cooker for 5 minutes. In a fry pan, saute mustard seeds, and
curry leaves in oil. When mustard seeds start popping, add chopped onion, eggplants,
turmeric powder, asafoetida, salt and ground masala powder. When eggplant is fried
well, remove the skillet from heat and pour the eggplant mixture into rice. Mix the
rice with eggplant. Top it with roasted cashews

Coconut Rice

Ingredients for 4 to 6 servings
1 c. rice
11 cashew nuts (split into 2)
2 Tbsp. melted butter
1/2 tsp. mustard seeds
3 or 4 whole green chilies or red
2 tsp. urad dhal
peppers (cut into pieces)
2 tsp. chana dhal
1/2 fresh Coconut, shredded
1/2 tsp. cumin seeds
2 tsp. salt

Cook rice separately and let it cool for a while. In a sauce-pan, add melted butter
or ghee and mustard s eds and fry in low heat until the seeds start popping. Then
add urad dhal, chana dhal cumin seed, cashew nuts, chili or pepper and fry until the
dhals are light brown. Add Coconut shreds and fry on low heat until the coconut is
slightly brown. Always stir constantly while frying. Add salt and rice and mix well.
Note: Depending on your taste you can vary the proportions of the above ingredients

Chicken Biriyani

Ingredients for 6 to 8 servings
4 lb. chicken (cut)
3 cups basmati rice
1 coconut
1 Tbsp. salt
Masala Ingredients:
2 inch ginger
1 1/2 tsp. poppy seeds
4 pods cardamom
2 tsp. fennel seeds
1 1/2 garlics (whole)
3 in. cinnamon
2 Tbsp. mint leaves (chopped)
2 green peppers
10 cashew nuts
7 cloves
1/2 cup coriander leaves
Grind these spices with 1/2 cup water and make a masala paste.
Spices to be sauteed:
4 cloves
15 cashew nuts
1 1/2 inches cinnamon
2 sticks butter
1 c. onion (cut)
1/4 tsp. turmeric powder
1 Tbsp. mint leaves
5 bay leaves
2 Tbsp. coriander leaves
4 cardamom
Grind coconut pieces and extract 6 cups of milk.
In a heavy bottomed 6 quart saucepan, saute all above mentioned spices in 2 sticks
butter. When they all turn into golden color, add the ground masala paste. Stir the
mixture. Two minutes after that, add the well cleaned chicken pieces and salt. Keep
on stirring for 5 minutes. Add 2 cups of Coconut milk. When chicken is 3/4th cooked,
add the rest of the coconut milk. When the whole mixture boils, add the washed
basmati rice. When rice is half cooked, pour the whole mixture into oven ware tray
and place it inside the oven at 250 degree. Biriyani will be ready in 20 minutes. Serve
It with yogurt pachadi.

BIRIYANI (Game-hen, Lamb, Chicken)

Wash rice thoroughly and soak it in water for 1/2 hour. Heat butter. Fry cauliflower
with 1 tsp. salt black and red pepper until it is half cooked. Remove cauliflower from
the butter and fry onion and garlic in the same butter. Add cardamom, cinnamon,
cloves and rice and fry for a few more minutes. Add fried cauliflower sprigs, sliced
ginger, green chillies, salt (1 teaspoon), cumin seeds and coriander powder. Continue
to fry for 5 minutes. Add 21/2 to 3 cups of water. Then add sour cream. Cover and
cook until all water evaporates. Pour the mixture in a greased metallic or Pyrex ware
and cook it inside the oven at 300 degrees for 20 to 30 minutes. Garnish pulav with
sliced onion, cucumber, tomatoes and toasted almonds.

BIRIYANI (Game-hen, Lamb, Chicken)
4 lb. meat (cut)
3 cups basmati rice
2 tsp. saffron
2 Tbsp. hot milk
1 Tbsp. oil
3 onions sliced
1 tsp. cumin seeds
4 pieces cinnamon
10 cloves
12 pieces cardamom
2 bay leaves
5 cloves garlic
2 inch ginger
2 green chillies
1 Tbsp. lemon-juice
1 tsp. cayenne pepper
2 cups yogurt
1 cup coriander leaves
1 cup mint leaves
1 tsp. green chillies (chopped)
1 tsp. salt
1/4 cup raisins plumped in hot water
1/4 cup almond slivers (roasted)

Soak rice in salted water for 3 hours. Wash a couple of times. Warm milk and dis-
solve slightly roasted saffron in it. Heat oil, add half the cardamom, cloves, cinnamon
and bay-leaves, and stir once; throw in cumin stir once; saute 2 sliced onions in heated
oil over high flame until edges brown. Grind garlic, ginger and chillies to a paste with
some water in a processor or blender. Add to the onion and saute for 2 minutes. Add
cayenne pepper and stir once. Add meat and brown on all sides Reduce heat to a
simmer, cover and cook for 10 minutes. Chop mint and coriander roughly and add to
yogurt. Add green chillies and half the milk-saffron mixture to yogurt. Add half the
yogurt mixture, salt, 1/4 cup water to the meat, bring to a simmer, cover and cook
on a low flame for 10 minutes. Uncover, add lemon-juice and cook for an additional
10 minutes. Add 1 tsp. salt.
Meanwhile bring 2 quarts of salted water to a boil. Add drained rice and rest of
cardamom, cloves, bay-leaf and cinnamon. Bring to a boil and half cook (7 minutes).
Drain all the water. Transfer the meat mixture to a oven-proof casserole. Add the
rest of the yogurt mixture as a layer. Layer the half cooked rice on top. Make a hole
and pour the rest of the milk-saffron in it. Cover with a moist cloth or paper-towels.
Cover this with aluminum foil and lid (if available).
Bake in preheated oven at 325 F for 30 minutes. Uncover and cook for 10 minutes.
Garnish with almonds, raisins and browned onion slices.
Serves 8 people.

BISI BELA HOLI (Sambar Bath) Rice cooked with vegetables

Ingredients for 4 servings:
Masala Ingredients:
2 tsp. ghee
2 inches cinnamon sticks
2 Tbsp. chana dhal
2 cloves
2 Tbsp. coriander seeds
2 cardamom
6 red chillies
2 Tbsp. grated coconut
1/4 inch square asafoetida (powdered)
1/4 inch ginger

Fry the above ingredients in 2 tablespoons ghee over slow fire until golden brown
and grind them into a smooth paste.
tamarind {size of a lime)
1 (big) potato
1 c. rice
1/4 cauliflower
1/2 c. toor dhal
2 carrots
1 tsp. salt
10 beans
1/8 tsp. turmeric
2 (big) onions
12 cashew nuts
1 (big) tomato
12 raisins
1 c. green peas
1/2 c. ghee
1 bell pepper
2 Tbsp. coriander leaves
Cut the vegetables into big pieces and wash them well. Soak tamarind in 3 cups
of water for 1/2 hour and extract the juice from the pulp. Wash rice and dhal and
strain the water. Mix rice, dhal, tamarind water and vegetables, masala paste, salt
and turmeric powder. Pressure cook for 15 minutes. Fry nuts and raisins in ghee and
add to the bath. Garnish with coriander leaves. Serve hot.

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