50 world best rice making methods {part-1}

8/2/2019 50 World Best Rice Making Methods {Part-1}

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50 world best RiceMaking Methods

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Contents

1. Aava sajja Rice2. soya rice3. talimpu rice4. Burnt ginger rice5. Spicy rice recipe6. pulihara7. Dhadhojanam8. Bitter Gourd Rice9. Chayote rice10.

Jeera Rice

11.Masoor Dal Khichdi12.Tomato Rice13.Tamarind Rice14. Jeera Rice15.Peas Pulao16.Moth Beans Pulao17.Beetroot Rice18.Zafrani Pulao19.Coconut Milk Pulav20.Spinach Rice21.Talimpu Rice22.Hot Mustard Rice23.Eggplant Masala Baath24.Gooseberry Rice

25.Bisi Bele Huli Anna26.Ven Pongal27.Capsicum Rice28.Rice Methi29.Quick Cilantro Rice30.Quick Spinach Rice31.Quick Fenugreek Leaves Rice32.Hot Cumin Seeds Rice33.Powdered Dal Rice34.

Raw Tamarind Rice

35.Moong Urad Kichdi36.Spicy Tomato Rice37.Quick Sesame Rice38.Mint Coconut Rice39.Dill and Peas Pulao40.Amaranth Leaves Pulao41.Mango Rice42.Mango Yogurt Rice43.Mango Masala Rice44.Bisi Bele Baath45.Spicy Plantain Flower Rice46.Eggplant Tindora Masala Rice47.Masala Moong Dal Khichdi48.Sesame Rice


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Aava sajja Rice

Published October 7, 2011 | By admin

.

Ingredients:

Boiled rice 2 cups

green chillies 4

sesame seeds 1/4 cup

mustard seeds 1tbsp

red chillies 4

salt to taste

For tampering

Mustard seeds 1tsp

cumin seeds 1tsp

oil 1tbsp
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Method of preparation:

Grind sesame seeds, mustard seeds, red chillies, salt into paste using little amount

of water.

Now add the paste to the rice and mix well.

Heat little amount of oil and add mustard seeds, cumin seeds, green chillies, curry

leaves and when they splutter add this to the rice mixture and serve hot.

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soya rice

Published October 7, 2011 | Byadmin

soya rice.

Ingredients

soya 1 cup

rice 2 cupscumin seeds 1tsp

cinnamon 2inch stick

onions 1

green chillies 3

turmeric powder 2 pinch
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salt

oil 1tbsp


slice onions and chop green chillies.

cook soya beans with sufficient amount of water.

cook rice and keep aside.

heat oil in pan, add cumin seeds, cinnamon, onions, green chillies.

when onions turn translucent add cooked soya beans, cooked rice,turmeric

powder and salt to taste.

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talimpu rice


talimpu rice

.

Ingredients:

boiled rice 1cup

yogurt 1cup

spring onions 1tbsp

raw mango(grated) 2tbsp

cumin seeds 1tsp

mustard seeds 1tspred chillies 1

salt to taste

oil 1tbsp



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For tampering

Heat oil in pan, add red chilli pieces, cumin seeds, mustard seeds and curry leaves.

Remove when they crackle.

In a bowl, add boiled rice, yogurt, tampering, grated mango, salt and mix well.

Garnish with spring onions and grated mango.

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Burnt ginger rice


ginger rice

.

Ingredients:

Rice 1cup

onion 1small sizedginger 4 one inch pieces

oil 6tbsps

soy sauce 1tbsp

tomato sauce 1/2tbsp

red chilli paste 1/2tbsp


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ajinomoto 1/4tsp

salt to taste

vinegar 1tsp

cashews for garnishing


Soak rice for an hour and cook.

stir-fry ginger slices and keep aside.

Fry cashews and keep aside.

Heat oil, add chopped fried ginger, chopped onion.

Now add cooked rice, soy sauce, tomato sauce, red chilli paste, ajinomoto, salt.

Stir and toss while cooking.

Add vinegar and serve hot garnished with fried ginger slices and cashews.

Posted inRice

Spicy rice recipe

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.

Ingredients:

Basmati rice 1 1/2 cups

Brinjals 3-4 med. sized

salt

Tendli 8-10

red chillies 6-7

corriander seeds 2 tsps

dry coconut 1/2cup

cumin seeds 1tsp

oil 4tsps

cloves 5-6

green cardamoms 2-3

bay leaves 2
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turmeric powder 1tsp

cashew nuts 10

scraped coconut 2tsps


soak basmati rice in water for 30min.

cut brinjals into cubes and soak in salt water while adding a pinch of turmeric

powder.

cut tendli lengthwise into four .

roast redchillies, coriander seeds, grated dry coconut and cumin seeds and grind

them into fine paste.heat oil in a wide mouthed pan, add cloves, cardamom, bay leaves and stir-fry.

add ground masala, cut vegetables, turmeric powder and stir fry.

add rice n 3cups boiling water and cook covered until done.

garnish with cashewnuts and scraped coconut.

serve hot.

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pulihara


pulihara

Originally uploaded by rajiashine.

.

Ingredients:

rice 1 cup

amarind Paste 5 tsps

green Chillies 8ginger 1 inch cube

red Chillies 2

peanuts 2 tbsps

mustard Seeds 1 tsp

chana Dal 2 tsps


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Urad Dal 2 tsps

asafoetida 2-3 pinches

Curry leaves 2 stems


Cook rice by adding 2 cups of water and cool it under room temperature.

Roast mustard seeds(1tbsp)and red chilies(2) and grind into fine powder by

adding salt.

Heat oil add red chillies, chana dal, urad dal, rayi, groundnuts, hing, curry leaves

and green chillies & grated ginger.

Then add the tamarind paste to the oil and add turmeric powder.

When the tamarind paste cooks and leaves oil, add salt and remove from heat.

Now add this mixture to rice along with roasted ground mustard powder.

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Dhadhojanam


.Ingredients:

Boiled rice 2 cups

Green chillies 3

Ginger 1 inch piece


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Mustard seeds 1tsp

Cumin seeds 1tsp

Bengal gram 1tsp

Curry leaves 10

Yogurt 1 cup

Turmeric powder 1 generous pinch

oil 1tsp

salt to taste


This is generally prepared by left over food esp. during morning.In a bowl, mix rice with finely chopped green chillies and chopped ginger. Add

yogurt and turmeric powder, salt and keep aside.

Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when

they splutter pour on the above rice mixture and serve.

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Bitter Gourd Rice


.

Ingredients:

Bitter gourd 4-5

Onions(medium sized) 2-3

Red chillies 10-15

Salt to taste

Oil for frying


Bitter gourds are big no-no when i ask any of my friends. I was the only one who

loves them deeply. I love bitterness(somebody help me)

but this recipe is not bitter at all.its real spicy.as spicy as you can ever imagine.

Use best quality chillies for this recipe to turn good. so..firstly


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Wash and remove edges of bittergourds. Scrape them(like you do carrots for

carrot halwa) and wash it thoroughly(for abt 3min) and keep aside.

Make a coarse paste out of onions and red chillies.

Heat oil in pan, add the scraped and washed bittergourds.

Stir continously and when they change color add the onion-chilli paste.

Stir-fry in low flame and add oil as needed until it becomes dry.

Remove from heat, add salt and you can have it along with hot rice and ghee as

shown above.

P.S: use more chillies for spicy stuff and more onions for sweet stuff.

Posted inRice

Chayote rice



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Benguluru Vankaya Annam

.

Ingredients:

Chayote (benguluru vankaya) 1tamarind juice 1tsp

Without oil fry until light brown and make powder out of the below 3 ingredients.

urad dal 1 tbsp

chana dal 1 tbsp

dry coconut 1/2 tsp

With little oil fry until light brown the below ingredients into smooth powder.

Mustard seeds 1/2 tsp

cumin seeds 1/4 tsp

pea nuts 1tsp

corriander seeds 1/4 tsp
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fenugreek seeds 1/4 tsp

cinnamon 1/2 inch

cloves 2

black pepper 3

red chillies 1-2


Remove the seed of washed chayote(benguluru vankaya) and cut into small

cubes.

Heat 1tsp of oil and cook covered the cubes until done.

Cook 2 cups of rice in 4-5 cups of water in cooker.Cool the rice and add both the powders,tamarind juice and chayote cubes. Mix

well and serve with lemon and curd.

Notes: You can vary the proportions of spices or remove some if you dont like. Or

you can just add red chilli and pepper powder to the first ground powder with

little tamarind juice and mix to rice.

Posted inRice

Jeera Rice

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Jilakarra Annam using jeelakarra kaaram/jeera powder

.

Ingredients:

Jeera/ Cumin seeds 2tbsp

red chillies 1-3

pure ghee 1tsp

salt to taste

Boiled rice 3-4 cups


With little ghee fry red chillies for few seconds.

Remove from stove and add jeera.

Cool it to room temperature and grind in to fine powder.

Mix the jeera powder with rice and a drop of ghee.

Notes: You can do talimpu/popu with urad dal and mustard seeds if u like to

make the rice a bit crunchy.

Powder cant get any spicy than this. You can store the jeera powder in a tight

container for months. This way you get a quick tasty and zesty kick in seconds.
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Posted inRice

Masoor Dal Khichdi
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Masoor Dal Khichdi

Khichdi is a South Asian rice dish made from rice and dhal / dal. Rice and dhal are

simmered together till completely cooked, soft and mushy. It is a comfort dish

which can be easily digestible and mostly eaten on cold winter days. In masoor

dal khichdi, masoor dal is used instead of regular split moong dal. A dollop of

clarified butter / ghee topped at end makes the khichdi even more digestible.

Makes: 2 servings

.

Ingredients:

Red Lentils 1/2 cup

Rice 1 cup

Onion 1

Green Chile 3 5

Ginger 1 inch piece

Carrot 1

Potato 1

Frozen Green Peas 1/2 cup


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Fresh Beans / Snow Peas 10

Red Bell Pepper 1

Turmeric Powder 1 tsp

Cilantro few sprigs

Coriander Powder 1 tbsp (optional)

Black Peppercorns 1 tsp

Cumin Seeds 1 tbsp

Ghee 1 tbsp

Salt to taste


Peel, remove ends and slice the onion.

Remove stems, wash and slice the green chillies.

Peel and finely chop or grate the ginger.

Peel and chop potato into small cubes.

Peel, remove ends and chop the carrot into 2 inch long slices.

Remove ends and halve the snow peas.

Wash, remove stem and chop the bell pepper into 2 inch long slices.

Wash rice and dal under water and strain.Crush black peppercorns thoroughly.

Clean, wash and roughly chop cilantro.

Heat ghee in a pressure cooker, electric rice cooker or heavy bottomed deep

vessel.

Add cumin seeds, crushed black peppercorns and fry them till golden brown.

Add onions, green chiles, ginger and fry until onion turns translucent.

Stir in turmeric powder, coriander powder (if using), potato cubes, green peas,carrots, snow peas and bell pepper slices.

Fry for 2 4 minutes and add rice and dal.

Pour 3 1/2 cups of water and bring to boil.

Cook covered till all the water has been absorbed and rice and dal are soft.

Garnished with chopped cilantro and a dollop of ghee.


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Serve masoor dal khichdi hot with raita or kadhi.

Notes: Make sure dal and rice are thoroughly cooked. Traditionally, this khichdi is

of little pouring consistency. So add more water to make it little runny.

Suggestions: Khichdi burnt at bottom add more water and cooked on low flame

next time. Else use a heavy bottomed vessel, better yet, use a double boiler.

Variations: Masala Moong Dal Khichdi, Khichdi with just plain rice and dal, Bajre

Ki Khichdi made with pearl millet (sajjalu), Asur Khichdi made of mahua flour etc

Other Names:Mysore Dal Khichri, Masoori Dal Khichidi, Masoori Pappu Khichree,

Khichdee, Khichadi, Khichuri, Khichari.

Posted inRice


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Tomato Rice


Tomato Baath

Tomato rice is one of most commonly and easily made recipes. There are

numerous versions of tomato baath and this is one of the simplest. Coconut milk

is used here along with few simple spices. Tomato puree and chopped tomato are

used for a better texture. All the ingredients are cooked along with rice to flavor

it. Make sure tomatoes are not too sweet and not too sour.

Makes: 2 Servings.

Ingredients:

Raw Rice 2 Cups

Tomato 4 6


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Onion 1

Green Chiles 2

Freshly Scraped Coconut 1/2 Cup

Ginger Garlic Paste 1 tsp

Black Peppercorns 6

Cloves 6

Turmeric Powder a pinch

Red Chilli Powder 1/2 tsp

Cilantro few sprigs

Salt to taste

Oil 1 tbsp


Wash rice under water thoroughly and soak in few cups of water for few minutes.

Remove ends, peel and thinly slice the onion.

Remove stems, wash and slice the green chiles.

Wash thoroughly, remove the top and pierce 3 of the tomatoes.

Finely chop the remaining tomatoes.

Boil a cup of water and add 3 whole tomatoes.Once tomatoes turn soft, remove from heat and cool to room temperature.

Peel, roughly chop and puree the tomatoes (around a cup).

Grind coconut with half a cup of water into smooth paste.

Tie the paste in a muslin cloth and squeeze to extract the coconut milk (around

quarter cup).

Heat oil in a heavy bottomed deep pan, add peppercorns and cloves.

After few seconds, add sliced onion, green chiles and salt.

Once onion becomes translucent, add ginger garlic paste and fry for few seconds.

Then stir in tomato puree, extracted coconut milk, 2 cups of water and salt to

taste.

Bring to boil and add washed rice discarding the soaked water.


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Stir in chopped tomato, turmeric powder and red chilli powder.

Cook covered on medium flame till rice becomes soft and fluffy.

Cook last 5 minutes of cooking time on low flame.

Cook on open flame to evaporate any excess moisture.

Garnish with cilantro leaves and serve tomato rice with any raita.

Notes: Make sure to cook the rice right.

Suggestions: If rice is undercooked, add half a cup of water and cook covered till

done. If rice is overcooked, use a half cup of less water next time.

Variations: Add pepper powder during the last stage of cooking instead of whole

peppercorns if you wish.

Other Names: Tomato Bhath, Tomato Sadam, Thakkali Sadam.

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Tamarind Rice


Chintapandu Pulihora.

Tamarind rice is a traditional South Indian dish made with freshly preparedtamarind pulp. Sona masoori rice is cooked with 1 part rice and 2 1/4 parts water

till done. Oil is tempered with dals and spices. Green chillies and minced ginger is

added to the tempering along with fresh tamarind pulp. The pulp is cooked till oil

separates from it and later mixed with steamed rice.

Makes: 3 Cups of Tamarind Rice.


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.

Ingredients:

Steamed Rice 3 Cups

Green chillies 3-5

Ginger 1 inch piece

Tamarind 3 inch sized ball

Turmeric powder 1/2 tsp

Raw Peanuts 3 tbsps

Raw Whole Cashews 10

Salt to taste

Talimpu:

Chana dal 1 tsp

Urad dal 1 tsp

Mustard seeds 1/2 tsp

Cumin seeds 3/4 tsp

Broken red chillies 5

Curry leaves 15 20

Asafoetida 1/4 tsp

Sesame Oil 2 tbsps


Soak tamarind in 1 1/2 cup of warm water for 15 minutes and extract all the pulp.

Wash, remove stems and slice the green chiles.

Peel and mince the ginger.

Heat oil in a pan, add peanuts, cashews and roast them until light golden brown.

Remove the peanuts and cashews onto a bowl, add chana dal in the same pan

with remaining oil.

When chana dal starts to sizzle, add all other talimpu ingredients in order.

When chana dal turns light brown, add sliced green chillies and minced ginger.


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Fry for a minute and add freshly prepared tamarind pulp, turmeric powder and

salt.

Leave the tamarind mixture to bubble for around 10 minutes or until the oil

separates and pulp thickens.

Cool and store the prepared tamarind pulp mixture in a sealed jar and refrigerate.

For couple of months, you can use this tamarind mixture to mix with the steamed

rice to prepare pulihara.

In a mixing bowl, add steamed rice, more than half of the cooked tamarind

mixture, fried peanuts and cashews.

Mix everything thoroughly with a wide spatula.

Taste and add more salt if necessary.

Serve tamarind rice with half a cup of plain yogurt.

Notes:Make sure to let the tamarind mixture cook in the spices.

Suggestions:If tamarind rice is not sour enough, add more of the tamarind

mixture to the steamed rice. Add another quarter teaspoon of turmeric powder

for color.

Variations:You can also add chopped cilantro to the tamarind mixture once its

removed from heat. Cooked black chickpeas are also added to the tamarindmixture at times. Also check out Ava Pettina Andhra Pulihora.

Other Names:Puliyogare, Chintapandu Pulihora, Tamarind Rice, Puliyotharai,

Puliyodarai, Puli Saadham, Imli Rice, Huli Anna.

Posted inRice

Jeera Rice



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Jeera Rice.

Jeera rice or cumin flavored rice is a simple rice preparation made with cumin

seeds. Its a famous accompaniment to any gravy curry offered in almost all the

restaurants. Cumin seeds are briefly fried in ghee or oil to extract all the flavor

and then soaked basmati rice is cooked in the tempered oil till soft and fluffy.

Makes: 3 Servings of Cumin Rice / Jeera Rice.

.

Ingredients:

Basmati Rice 1 1/2 Cups

Onion 1 Medium

Cumin Seeds 1 1 1/4 tsps

Ghee or Oil 2 tsps

Salt to taste


Peel and finely chop the onion.

Soak basmati rice in water for at least half an hour.

Strain the soaked basmati rice and keep aside.
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Heat ghee in a pan, add cumin seeds and fry for few seconds.

Stir in chopped onion and fry till onion turns light golden brown.

Add strained basmati rice and fry for half a minute.

Pour 2 1/4 cups of water into the pan and season with salt.

When water comes to a boil, cover and simmer till all the water has been

absorbed.

Fluff the rice with fork and serve jeera rice with any gravy curry.

Notes:Make sure to cook the rice right.

Suggestions:If the rice is not cooked well, sprinkle few tablespoons of water into

the rice and cook covered on low flame till done.

Variations: Rice can also be cooked in lots of water till 70% done and strained. Its

then added to tempered oil along with half a cup of water and cooked till done.

Chopped cilantro and fried cashews can be used as a garnish.

Other Names:Cumin Flavored Rice, Jeera Rice.

Posted inRice

Peas Pulao

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Peas Pulao.

Peas pulao is a simple and mildly flavored pulao prepared with green peas and

whole spices. Oil is tempered with couple of whole spices and sliced onion is fried.

Basmati rice is cooked in the tempered oil along with green peas till the rice is soft

and fluffy. Peas pulao serves as a great side dish to any spicy gravy curry or raita.

Makes: around 2 Servings of Peas Pulao.

.

Ingredients:

Green Peas 1 Cup

Basmati Rice 1 Cup

Onion 1

Green Chiles 3

Ginger 1 inch Piece

Garlic 2 cloves

Caraway Seeds 1/2 tsp

Cardamom 1

Cinnamon 1 inch Long Stick

Cloves 2
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Bay Leaf 1

Salt to taste

Oil 1 tbsp


Wash basmati rice under water and soak the rice in enough water for around half

an hour.

Strain the rice and keep aside.


Peel, remove ends, halve and thinly slice the onion.

Peel and mince the ginger and garlic cloves.

Heat oil in a pan, add caraway seeds, cardamom, cinnamon, cloves and bay leaf.

Fry for few seconds or until caraway seeds start to pop.

Add sliced onion and fry till onion turns translucent.

Stir in ginger, garlic and green chiles.

Fry for few seconds, add green peas and basmati rice.

Stir fry for a minute, add 1 1/2 Cups of water and salt.

Cook covered until all the water has been absorbed by the rice.

Fluff the pulao and serve peas pulao with raita of your choice.

Notes: Make sure not to add too much water to cook the basmati rice.

Suggestions:If the rice is not cooked well, stir in few tablespoons of water and

cook covered on low flame till done.

Variations: You can also add a small piece of mace to the tempering. Chopped

carrots can be added along with green peas. Cilantro can also be used as a

garnish.

Other Names: Peas Pulao, Peas Pilaf, Green Peas Rice, Mattar Pulao, Mutter

Pulao.

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Moth Beans Pulao


Bobbarlu Annam.

Moth beans / Turkish gram is soaked in water and made it sprout. Oil is tempered

with cumin seeds. Onion is then made translucent and later couple of spice

powders go in. Sprouted moth beans are then added to the pot along with rice

and cooked till done. Matki pulao is finished with garam masala and garnished

with cilantro and lime juice.

Makes: around 2 Servings of Matki Pulao.

.

Ingredients:

Moth Beans / Matki 1 Cup

Raw Rice 1 1/2 Cups

Onion 1

Ginger 1 inch Piece

Green Chiles 3



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Coriander Powder 1 tsp

Cumin Powder 1/2 tsp

Cumin Seeds 1/4 tsp

Garam Masala 1/4 tsp

Kalonji a pinch (optional)

Turmeric a big Pinch

Asafoetida a big Pinch

Spring Onions 1

Cilantro few Sprigs

Lemon Juice 1 tsp

Oil 1 tbspSalt to taste


Remove stems, wash and finely chop the green chiles.

Peel, remove ends and thinly slice the onion.

Peel and mince the ginger

Clean, wash and finely chop cilantro leaves.

Wash, remove ends and finely chop spring onions.Wash rice under running water and strain the rice.

Soak matki in water overnight and then refresh under running water.

Spread the soaked matki / mauth beans on a wide colander and cover with wet

towel for around 2 days.

Every day, refresh the matki beans under running water.

Always make sure the towel is damp else sprinkle water to make it wet.

Once the moth beans sprout, refresh under fresh running water for the last time.

Heat oil in a pan, add cumin seeds, kalonji and fry for few seconds.

Then stir in chopped onion and cook till onion turns translucent.

Now add green chiles, ginger, coriander powder, cumin seeds powder,red chilli

powder and turmeric powder.


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Fry for couple of seconds, add moth beans, spring onions and salt.

Cook covered for a minute, add rice and 3 cups of water.

Cook covered on medium flame till all the water has been absorbed by the rice.

Fluff the rice and mix in garam masala, chopped cilantro and lemon juice.

Serve moth beans pulao with raita of your choice.

Notes:Make sure matki and the rice is cooked well before removing from heat.

Suggestions:If matki is not cooked properly, add few tablespoons of water and

cook the rice covered on low heat till done.

Variations: Other vegetables like tomato, potato, capsicum can also be added

along with onion.

Other Names:Moth Beans Pulao, Matki Pulao, Bobbarlu Annam.

Posted inRice

Beetroot Rice



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Beetroot Pilaf.

Beetroot pilaf is a simple, subtle but colorful pilaf prepared with grated beetroot.

Oil is tempered with couple of whole garam masala. Then grated beetroot is

added and cooked along with soaked basmati rice till done. The beetroot pilaf has

a hint of heat that comes from adding the garam masala during the last minute.

Makes: around 2 Servings of Beetroot Pulao.

.

Ingredients:

Beetroot 1 Medium

Green Peas 1/2 Cup

Basmati Rice 1 Cup

Onion 1


Green Chiles 2 3

Ginger 1 inch Piece

Garlic 2 cloves

Cumin Seeds 1/4 tsp

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Cardamom 1


Bay Leaf 1


Cilantro few Sprigs

Lemon Juice 1 tsp (optional)

Salt to taste

Oil 1 tbsp


Wash basmati rice under water and soak the rice in enough water for around halfan hour.


Wash, peel, remove ends and grate the beetroot.


Peel, remove ends, halve and thinly slice the onion.

Peel and mince the ginger and garlic cloves.

Wash, remove hard stems and finely chop cilantro.

Heat oil in a pan, add cumin seeds, caraway seeds, cardamom, cinnamon and bay

leaf.

Fry for few seconds or until cumin seeds change color.


Stir in ginger, garlic and green chiles.

Fry for few seconds, add grated beetroot, red chilli powder and salt.

Cook covered on low flame till beetroot is cooked a little.

Now add green peas, basmati rice and 1 3/4 Cups of water.Cook covered until all the water has been absorbed by the rice.

Uncover, stir in garam masala, lemon juice and cilantro.

Cover and give it a standing time of 3 5 minutes.

Fluff up the beetroot pulao and serve with raita of your choice.

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Suggestions:If the rice is not cooked well, add few splashes of water and cook

covered on low flame till done.

Variations:You can also add a small piece of mace to the tempering. Chopped

mixed vegetables (carrots, cauliflower, green beans, potato etc) can also be

added before adding the grated beetroot.

Other Names: Beetroot Pilaf, Beetroot Pulao, Beetroot Pulav, Beetroot Rice.

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Beetroot Rice


Beetroot Pilaf.

Beetroot pilaf is a simple, subtle but colorful pilaf prepared with grated beetroot.

Oil is tempered with couple of whole garam masala. Then grated beetroot is

added and cooked along with soaked basmati rice till done. The beetroot pilaf has

a hint of heat that comes from adding the garam masala during the last minute.

Makes: around 2 Servings of Beetroot Pulao.

.

Ingredients:

Beetroot 1 Medium

Green Peas 1/2 Cup

Basmati Rice 1 Cup

Onion 1


Green Chiles 2 3

Ginger 1 inch Piece


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Garlic 2 cloves

Cumin Seeds 1/4 tsp


Cardamom 1


Bay Leaf 1


Cilantro few Sprigs

Lemon Juice 1 tsp (optional)

Salt to taste

Oil 1 tbsp



an hour.


Wash, peel, remove ends and grate the beetroot.


Peel, remove ends, halve and thinly slice the onion.Peel and mince the ginger and garlic cloves.

Wash, remove hard stems and finely chop cilantro.

Heat oil in a pan, add cumin seeds, caraway seeds, cardamom, cinnamon and bay

leaf.

Fry for few seconds or until cumin seeds change color.


Stir in ginger, garlic and green chiles.Fry for few seconds, add grated beetroot, red chilli powder and salt.

Cook covered on low flame till beetroot is cooked a little.

Now add green peas, basmati rice and 1 3/4 Cups of water.

Cook covered until all the water has been absorbed by the rice.

Uncover, stir in garam masala, lemon juice and cilantro.


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Cover and give it a standing time of 3 5 minutes.

Fluff up the beetroot pulao and serve with raita of your choice.


Suggestions:If the rice is not cooked well, add few splashes of water and cook

covered on low flame till done.

Variations:You can also add a small piece of mace to the tempering. Chopped

mixed vegetables (carrots, cauliflower, green beans, potato etc) can also be

added before adding the grated beetroot.

Other Names: Beetroot Pilaf, Beetroot Pulao, Beetroot Pulav, Beetroot Rice.

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Zafrani Pulao


Zafrani Pulao.

Zafrani pilaf is a Hyderabadi special prepared with basmati rice and saffron.

Saffron is soaked in warm milk to release all the color and flavor. Rice is soaked

for sometime and fried in ghee. It is then cooked along with sugar and saffron

milk till soft and fluffy.

Makes: around 2 Servings of Zafrani Pulao.

.

Ingredients:

Basmati Rice 1 Cup

Raisins 10 15

Almonds 10

Cashews 6


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Cardamom Powder 1/4 tsp

Milk 1/4 Cup

Sugar 1/4 Cup

Saffron a very big Pinch

Ghee 1 tbsp



an hour.


Soak almonds in warm water for sometime and peel off the skin.Soak saffron in warm milk and keep aside.

Heat ghee in a pan, add cashews and fry for sometime.

Add raisins and fry for few more seconds.

Then, add rice and fry for a minute.

Stir in saffron milk, sugar and green cardamom powder.

Cook for couple of minutes till all the sugar melts, add almonds and 1 1/2 cups of

water.

Cover and cook till all the water is absorbed.

Fluff the rice and serve zafrani pulao with gravy curry of your choice.

Notes: Make sure to get the rice right.

Suggestions: If the rice is not cooked properly, add few splashes of water to the

rice and cook covered on low flame till done.

Variations: You can also add yellow food coloring for more vibrant color.

Variations include adding ground spices to the rice while its cooking.

Other Names: Zafrani Pulao, Zafrani Pilaf, Zafrani Pulav.

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Coconut Milk Pulav


Kobbari Palatho Pulao.

For coconut milk, coconut is ground into smooth paste with water. It is then

squeezed to extract all the milk. This milk is used to cook the rice. Oil is tempered

with whole garam masala. Then mixed vegetables are briefly fried along with rice.

Finally coconut milk is added to the rice and cooked on medium heat till done.

Makes: around 3 Servings of Coconut Milk Pilaf.

.

Ingredients:

Rice 1 1/2 cups

Cauliflower 1/4 medium size

French Beans 5


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Bell Pepper 1/2

Fresh Peas 1/4 Cup

Onion 1

Carrot 1 medium size

Green Chillies 3

Garlic 2 Cloves

Ginger 1 inch piece

Cilantro a small Sprig

Cumin Seeds 1/4 tsp


Green Cardamom 2Cloves 4

Cinnamon 1 inch stick

Bay Leaf 1

Coconut Milk 1 1/2 Cups

Salt to taste

Oil 2 tbsps


Wash rice thoroughly under running water.

Soak the rice in water for half an hour (if using basmati) and strain the rice.

Wash and seperate cauliflower into small florets.

String, wash and chop french beans into 1 inch pieces.

Peel, wash and slice the onions.

Peel, wash and chop the carrot.

Remove stems, wash and slit green chillies into two.

Wash, remove stem, remove seeds and finely chop the bell pepper.

Peel, wash and mince ginger and garlic.

Clean in fresh water and roughly chop cilantro.

Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds,

cardamom, cloves, cinnamon and bay leaf.


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When seeds start to change color, add sliced onion, minced ginger, garlic and

green chillies.

Then stir in chopped carrot, cauliflower, beans, peas and bell pepper.

Fry the vegetables for a minute, add the soaked rice and fry again for another

minute.

Pour coconut milk and 1 cup of water and season with salt.

Cook covered till all the water has been absorbed by the rice.

Garnish with cilantro and serve coconut milk pulav with raita of your choice.

Notes: Make sure all rice is cooked right.

Suggestions: If the rice is not cooked properly, add few splashes of water to it and

cook covered on low flame till done. For coconut milk, grated coconut is ground

into fine paste adding enough water. The ground coconut paste is then

transferred to muslin cloth. Squeeze the cloth to extract the coconut milk.

Variations: You can add your choice of vegetables to the pilaf.

Other Names:Coconut Milk Pulav, Kobbari Palatho Pulao, Coconut Milk Pilaf.

Posted inRice

Coconut Milk PulavPublished October 5, 2011 | Byadmin


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Kobbari Palatho Pulao.

For coconut milk, coconut is ground into smooth paste with water. It is then

squeezed to extract all the milk. This milk is used to cook the rice. Oil is tempered

with whole garam masala. Then mixed vegetables are briefly fried along with rice.

Finally coconut milk is added to the rice and cooked on medium heat till done.

Makes: around 3 Servings of Coconut Milk Pilaf.

.

Ingredients:

Rice 1 1/2 cups

Cauliflower 1/4 medium size

French Beans 5

Bell Pepper 1/2

Fresh Peas 1/4 Cup

Onion 1Carrot 1 medium size

Green Chillies 3

Garlic 2 Cloves

Ginger 1 inch piece

Cilantro a small Sprig
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Cumin Seeds 1/4 tsp


Green Cardamom 2

Cloves 4


Bay Leaf 1

Coconut Milk 1 1/2 Cups

Salt to taste

Oil 2 tbsps


Wash rice thoroughly under running water.

Soak the rice in water for half an hour (if using basmati) and strain the rice.

Wash and seperate cauliflower into small florets.

String, wash and chop french beans into 1 inch pieces.

Peel, wash and slice the onions.

Peel, wash and chop the carrot.

Remove stems, wash and slit green chillies into two.

Wash, remove stem, remove seeds and finely chop the bell pepper.Peel, wash and mince ginger and garlic.

Clean in fresh water and roughly chop cilantro.



When seeds start to change color, add sliced onion, minced ginger, garlic and

green chillies.

Then stir in chopped carrot, cauliflower, beans, peas and bell pepper.Fry the vegetables for a minute, add the soaked rice and fry again for another

minute.

Pour coconut milk and 1 cup of water and season with salt.

Cook covered till all the water has been absorbed by the rice.
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Garnish with cilantro and serve coconut milk pulav with raita of your choice.

Notes: Make sure all rice is cooked right.


cook covered on low flame till done. For coconut milk, grated coconut is ground

into fine paste adding enough water. The ground coconut paste is then

transferred to muslin cloth. Squeeze the cloth to extract the coconut milk.

Variations: You can add your choice of vegetables to the pilaf.

Other Names:Coconut Milk Pulav, Kobbari Palatho Pulao, Coconut Milk Pilaf.

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Spinach Rice


Palakura Annam.

Oil is tempered with whole garam masala and onion is cooked in it. Spinach is

chopped and added to the tempered oil along with garbanzo. Soaked rice is

added to the pot and cooked in equal parts of milk and water. Spinach rice is

finished with garam masala and served hot with raita.

Makes: around 3 Servings of Spinach Rice.

.

Ingredients:

Basmati Rice 1 1/2 cups

Spinach 2 Cups Packed

Boiled Garbanzo / Chickpeas 1/2 Cup

Onion 1 Large


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Green Chillies 3

Ginger 1 1/2 inch piece

Cumin Seeds 1/4 tsp


Green Cardamom 2

Cloves 3


Bay Leaf 1

Coriander Powder 1 tsp

Red Chile Powder 1/2 tsp

Garam Masala Powder 1/4 tspMilk 1 Cup

Salt to taste

Oil 2 tbsps


Soak the rice in water for half an hour and strain the rice.

Wash and finely chop spinach leaves.

Peel, wash and slice the onions.Remove stems, wash and slit green chillies into two.

Peel, wash and mince the ginger.



When seeds start to change color, add sliced onion, minced ginger and green

chillies.

When onion turns translucent, add spinach, red chile powder, coriander powderand salt.

Once spinach wilts, add the soaked basmati rice and fry again for couple of

seconds.

Add garbanzo, milk and 1 1/2 cups of water to the rice pot.

Stir once and cook covered till all the water has been absorbed by the rice.


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Alternatively, pressure cook for 3 whistles.

Sprinkle garam masala on top and serve spinach rice with raita of your choice.

Notes: Make sure rice is cooked right.


cook covered on low flame till done.

Variations: You can swap garbanzo with fresh peas.

Other Names: Spinach Rice, Palak Baath, Palakura Annam.

Posted inRice


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Talimpu Rice


Talimpu Annam.

Talimpu rice is a tempered rice usually prepared with the leftover rice. Dalia

powder is prepared with dalia / roasted gram and garlic to spice up the plain rice.

Oil is tempered with dals and spices. Onion is fried in tempered oil till translucent

and the rice is added along with dalia spice powder.

Makes: around 2 Servings of Talimpu Annam.

.

Ingredients:

Steamed Rice 2 cups

Onion 1 Small


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Dalia / Roasted Gram 2 tbsps

Whole Red Chile 1

Garlic 1 Clove

Green Chiles 2

Salt to taste

Talimpu:

Garlic 3 Cloves

Chana Dal 1/4 tsp

Urad Dal 1/4 tsp

Mustard Seeds 1/4 tspCumin Seeds 1/2 tsp

Broken Red Chiles 4

Asafoetida a pinch

Curry Leaves 6

Oil 1 tbsp


Peel and finely chop the onion.Remove stems, wash and slice the green chiles.

Peel and mince the garlic cloves.

Grind dalia, red chile, one clove and salt into smooth powder using a spice

blender.

Heat oil in a pan, add chopped garlic cloves and chana dal.

Let the chana dal fry for couple of seconds before adding remaining talimpu

ingredients.

When mustard seeds start spluttering, add chopped onion, green chiles and salt.

Once onion turns translucent, add steamed rice and ground dalia powder.

Fry for a minute or two to let the rice absorb all the flavors.


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Remove from heat and serve talimpu rice immediately.

Notes: Talimpu rice is generally prepared with leftover rice.

Suggestions: If the rice is not warm enough, put it back on heat and cook till the

rice is little warm. For more spice, add more red chiles to the dalia or more green

chiles to the tempering.

Variations: You can also add finely chopped cilantro to the rice if you wish.

Other Names: Talimpu Annam, Tadka Chawal, Tempered Leftover Rice.

Posted inRice


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Hot Mustard Rice


Ava Annam.

Steamed rice or leftover rice is tempered with urad dal and spices. Mustard seeds

are powdered and mixed with tempered rice along other spices. This is a quick

and easy rice dish that gives a lot of heat. Ava annam is usually served with big

scoops of yogurt aside or with cucumber raita.

Makes: around 2 Servings of Hot Mustard Rice.

.


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Ingredients:

Steamed Rice 2 Cups

Mustard Seeds 1 tbsp

Green Chiles 2

Red Chile Powder 1/2 tsp

Salt to taste

Talimpu:

Urad Dal 1/4 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Broken Red Chiles 3

Asafoetida a pinch

Curry Leaves 4

Oil 1 tsp



Grind mustard seeds, red chile powder and salt into fine powder using a spice

blender.

Heat oil in a pan, add all talimpu ingredients in order along with green chiles.

When urad dal changes color, stir in rice and remove from heat.

Now stir in ground mustard seeds powder.

Taste and adjust the seasoning if necessary and keep covered for around 10

mintues.

Serve hot mustard seeds rice with any raita or with a glass of buttermilk.

Notes: Make sure not to cook the rice once the mustard seeds powder is added.

Suggestions: If the rice is not spicy enough, add more green chiles or the red chile

powder.


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Variations: You can also use leftover rice in the same method.

Other Names: Hot Mustard Rice, Ava Annam, Rai Chawal, Ava Pettina Annam.

Posted inRice

Mint Cilantro Rice


Pudina Kothimera Annam.

Mint cilantro rice is prepared by frying the mint and cilantro leaves and grinding

them into fine paste with spices. The paste is then cooked briefly with garbanzo


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and mixed with steamed rice. Serve mint cilantro rice with raita of your choice.

Makes: around 3 Servings of Mint Cilantro Rice.

.

Ingredients:

Basmati Rice 1 1/2 Cups

Mint 2 Cups loosely packed

Cilantro 1 1/2 Cups loosely packed

Curry Leaves 10

Grated Coconut 3 tbsps

Green Chiles 4 6

Tamarind 1 2 inch sized Ball

Cashews 15

Cumin Seeds 2 tsps

Jaggery 1 inch Block (optional)

Turmeric powder a pinch

Asafoetida a big Pinch

Boiled Garbanzo / Chickpeas 1 Cup

Salt to taste

Oil 1 tbsp


Wash rice and soak in fresh water for half an hour.

Cook the rice with 2 1/2 cups of water till rice is soft and all the water has been

absorbed.

Soak tamarind in few tablespoons of water for some time and extract all the pulp.

Remove stems, wash and roughly chop green chiles.

Clean, wash and roughly chop mint leaves, cilantro leaves and curry leaves.

Heat a tsp of oil in a pan, add cashews and fry them till they turn light golden

brown.


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Remove cashews and add all the chopped leaves to the remaining oil and fry till

they wilt.

Remove from heat and cool the leaves to room temperature.

Grind the fried leaves with coconut, tamarind pulp, half of the cashews, half of

cumin seeds, jaggery (if using), green chiles and salt into smooth paste adding

sufficient water.

Heat remaining oil in a pan, add remaining cumin seeds, turmeric powder and

asafoetida.

Fry briefly, stir in chana, cashews and salt.

Fry the chana for few seconds, stir in ground mint paste.

Add few tbsps of water if necessary and cook on low for 2 4 minutes.

Remove from heat and stir in steamed basmati rice.

Thoroughly mix everything and serve mint cilantro rice with tomato raita or

boondi raita.

Notes: Make sure not to overcook once the paste is added to the oil.

Suggestions: If the paste is overcooked, the coconut might turn strong and the

leaves lose the aroma. Adjust the spice with green chiles. Add more jaggery or

tamarind according to preference.Variations: You can also check the variation of rice here.

Other Names: Mint Cilantro Rice.

Posted inRice


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Carrot Rice



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Carrot Annam.

Carrots are peeled and grated. Rice is steamed with couple of spices. A spice

mixture is prepared with freshly roasted coriander seeds, red chiles etc. Carrot is

cooked along with spice mixture and steamed rice until all the flavors come

together.

Makes: around 3 Servings of Carrot Rice.

.

Ingredients:

Carrots 2 3 MediumRice 1 1/2 Cups

Onion 1 Large

Coriander Seeds 1 tbsp

Sesame Seeds 1/2 tbsp

Whole Red Chiles 4 6

Fresh Grated Coconut 2 tbsps

Cloves 2

Cinnamon 1 inch StickBay Leaf 1

Cumin Seeds 1/2 tsp

Salt to taste

Oil as required

Ghee 1/2 tsp


Peel and slice the onion.

Peel, remove ends, wash and grate the carrots.

Heat half a tsp of oil in a pan, add coriander seeds, broken red chiles and sesame

seeds.

Fry till aromatic or until the coriander seeds change color.


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Cool to room temperature and grind into fine powder.

Now add grated coconut and grind again and remove the masala mixture onto a

bowl.

Wash rice under fresh water and strain the rice.

If using basmati rice, soak the rice in water for half an hour before straining.

In a heavy sauce pot or in a cooker, add ghee, cinnamon, cloves and bay leaf.

Fry briefly and add rice and few pinches of salt.

Fry for couple of seconds and pour 2 1/2 cups of water.

Bring to boil and cook covered till all the water is absorbed.

Heat oil in a pan on medium high heat, add cumin seeds and sliced onion and frytill it turns translucent.

Stir in grated carrot, add salt and cook covered for a minute.

Then stir in ground masala mixture and cooked rice.

Mix thoroughly, add a splash of water and cook covered for 2 3 minutes until

rice absorbs all the flavors.

Then fry on high flame to evaporate any leftover moisture.

Serve carrot rice with any raita of your choice.

Notes: Make sure carrot and rice is cooked properly and make sure not to burnany of the ingredients while roasting.

Suggestions: If the rice is not cooked properly, put it back on heat, add a splash of

water and cook covered till done.

Variations: Also garnish with chopped cilantro or with roasted nuts.

Other Names: Carrot Rice, Carrot Annam, Gajar Chawal.

Posted inRice


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Eggplant Masala Baath



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Vankaya Masala Baath.

Indian baby eggplants are deep fried and mixed with home made spice powder.

Oil is tempered with spices and eggplant mixture is briefly fried. Rice is steamed

and then added to the eggplant mixture and briefly cooked. Serve the eggplant

masala baath with raita.

Makes: around 3 Servings of Eggplant Masala Baath.

.

Ingredients:

Baby Eggplants 7 8

Rice 1 1/2 Cups

Salt to tasteOil as required

Ghee 1/2 tsp

Masala:
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Marathi Mogga 1

Star Anise 1/4

Coriander Seeds 1 1/2 tbsps

Whole Red Chiles 4 6

Cloves 1

Cinnamon 1 inch Stick

Talimpu:

Urad Dal 1 tsp


Cumin Seeds 1/2 tspAsafoetida a big pinch

Curry Leaves 8

Oil 1 tbsp


Remove stems, wash and chop the eggplants into small chunks.

Heat half a tsp of oil in a pan, add all masala ingredients in order.

When the mixture is aromatic, remove from heat.

Cool to room temperature and grind into fine powder.

Deep fry the chopped eggplant until they turn golden in color.

Strain the deep fried eggplant and mix it with the ground spice powder and salt.

Wash rice under fresh water and strain the rice.

If using basmati rice, soak the rice in water for half an hour before straining.

In a heavy sauce pot or in a cooker, add ghee, rice and few pinches of salt.

Fry for couple of seconds and pour 2 1/2 cups of water.

Bring to boil and cook covered till all the water is absorbed.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.

When urad dal changes color, add the spiced eggplant mixture and fry for couple
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of minutes.

Slowly add the steamed rice and mix everything thoroughly.

Remove from heat and keep the pot covered for couple of minutes.

Serve eggplant masala baath with any raita of your choice.

Notes: Make sure to cook the rice right.

Suggestions: Adjust the spice with red chiles.

Variations: Also check egglant tindora masala rice.

Other Names: Eggplant Masala Baath, Vankaya Masala Baath.

Posted inRice
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Gooseberry Rice


Usirikaya Pulihora.

Gooseberry / Amla is chopped up and ground into paste with coconut and green

chiles. Oil is tempered with spices and the gooseberry paste is briefly fried till the

raw smell is gone. Finally steamed rice is mixed with the tempering and

gooseberry rice is served immediately with pickle or raita.

Makes: around 3 Servings of Gooseberry Rice.

.

Ingredients:

Raw Rice 1 1/2 cups

Gooseberry (Fresh or Frozen) 5 6


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Grated Coconut 1/2 Cup

Green Chiles 4 5

Turmeric Powder few Pinches

Salt to taste

Talimpu:


Cumin Seeds 1/2 tsp

Chana Dal 1/2 tsp

Urad Dal 1/2 tsp

Broken Red Chiles 5Asafoetida a pinch

Curry Leaves 6

Oil 1 tbsp


Wash and chop the gooseberry around the seed and discard the seed and chop

up the flesh.

Remove stems, wash and slice the green chiles.Grind chopped gooseberry, coconut, green chiles and salt into paste adding

enough water.

Refresh rice with water and cook in 3 cups of water until all the water has been

absorbed and rice turns soft.

Fluff up the rice on a wide plate and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add ground gooseberry paste and turmeric

powder.

Cook till the raw smell of the goose

50 world best rice making methods {part-1}

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