RICE DISHES

1. Biryani Rice
Ingredients:
2 cups basmati rice
1 large onion, thinly sliced
2 tomatoes, chopped
2 green chilies, slit
1 cup mixed vegetables (carrots, peas, beans)
1 cup yogurt
1 tsp ginger-garlic paste
1 tsp turmeric powder
2 tsp biryani masala
1 tsp cumin seeds
1 bay leaf
4 cloves
4 cardamom pods
1 cinnamon stick
2 tbsp ghee or oil
Salt to taste
Fresh cilantro and mint leaves for garnish
Instructions:
Rinse and soak basmati rice in water for 30 minutes. Drain and set aside.
Heat ghee or oil in a large pot. Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon stick.
Sauté until fragrant.
Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté
for a minute.
Add chopped tomatoes and cook until soft. Add turmeric powder, biryani masala, and salt.
Add mixed vegetables and cook for 5 minutes. Stir in yogurt and cook for another 2 minutes.
Add soaked rice and 4 cups of water. Bring to a boil, then reduce heat, cover, and cook for 15-20
minutes until rice is done.
Garnish with fresh cilantro and mint leaves. Serve hot with raita or salad.
2. Fried Rice
Ingredients:
2 cups cooked rice (preferably chilled)
1 cup mixed vegetables (carrots, peas, bell peppers)
2 eggs, beaten
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp sesame oil
2 tbsp vegetable oil
Salt and pepper to taste
Green onions for garnish
Instructions:
Heat vegetable oil in a large pan. Add beaten eggs and scramble until fully cooked. Remove and set
aside.
In the same pan, add garlic and onions. Sauté until fragrant.
Add mixed vegetables and cook until tender.
Stir in cooked rice and mix well. Add soy sauce, oyster sauce (if using), and sesame oil. Season with
salt and pepper.
Return scrambled eggs to the pan and mix until well combined.
Garnish with chopped green onions and serve hot.
3. Lemon Rice
Ingredients:
2 cups cooked rice
1 lemon, juiced
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp urad dal (split black gram)
1 tsp chana dal (split chickpeas)
2 green chilies, slit
1 dried red chili
8-10 curry leaves
2 tbsp peanuts
2 tbsp vegetable oil
Salt to taste
Fresh cilantro for garnish
Instructions:
Heat vegetable oil in a pan. Add mustard seeds and let them splutter.
Add urad dal, chana dal, peanuts, and dried red chili. Sauté until golden brown.
Add green chilies, curry leaves, and turmeric powder. Sauté for a minute.
Add cooked rice and mix well. Pour lemon juice over the rice and season with salt.
Garnish with fresh cilantro and serve hot.
4. Coconut Rice
Ingredients:
2 cups basmati rice
1 cup coconut milk
1 cup water
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp mustard seeds
1 tsp cumin seeds
1 bay leaf
1 cinnamon stick
4 cloves
2 green chilies, slit
2 tbsp grated coconut
2 tbsp vegetable oil
Salt to taste
Fresh cilantro for garnish
Instructions:
Rinse and soak basmati rice in water for 30 minutes. Drain and set aside.
Heat vegetable oil in a large pot. Add mustard seeds, cumin seeds, bay leaf, cinnamon stick, and
cloves. Sauté until fragrant.
Add chopped onions and garlic. Sauté until golden brown.
Add soaked rice and mix well. Pour coconut milk and water into the pot. Season with salt.
Bring to a boil, then reduce heat, cover, and cook for 15-20 minutes until rice is done.
Stir in grated coconut and garnish with fresh cilantro. Serve hot.
5. Tomato Rice
Ingredients:
2 cups basmati rice
4 tomatoes, pureed
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp ginger, minced
2 green chilies, slit
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp chili powder
1 tsp garam masala
2 tbsp vegetable oil
Salt to taste
Fresh cilantro for garnish
Instructions:
Rinse and soak basmati rice in water for 30 minutes. Drain and set aside.
Heat vegetable oil in a large pot. Add mustard seeds and cumin seeds. Sauté until fragrant.
Add chopped onions, garlic, and ginger. Sauté until golden brown.
Add tomato puree, turmeric powder, chili powder, garam masala, and salt. Cook until oil separates.
Add soaked rice and mix well. Pour 4 cups of water into the pot.
Bring to a boil, then reduce heat, cover, and cook for 15-20 minutes until rice is done.
Garnish with fresh cilantro and serve hot.
6. Mushroom Risotto
Ingredients:
1 cup Arborio rice
200g mushrooms, sliced
1 large onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine
4 cups chicken or vegetable broth, warmed
1/2 cup grated Parmesan cheese
2 tbsp butter
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Heat olive oil and butter in a large pan. Add onions and garlic. Sauté until soft.
Add mushrooms and cook until they release their juices.
Stir in Arborio rice and cook for a minute until the rice is well coated.
Pour in white wine and cook until absorbed.
Add warm broth one ladle at a time, stirring constantly, until the rice is creamy and cooked through.
Stir in Parmesan cheese and season with salt and pepper.
Garnish with fresh parsley and serve hot.
7. Spanish Paella
Ingredients:
2 cups short-grain rice (such as Bomba or Arborio)
1 large onion, finely chopped
1 red bell pepper, chopped
2 tomatoes, grated
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp saffron threads
4 cups chicken broth
200g shrimp, peeled and deveined
200g mussels, cleaned
200g chicken thighs, chopped
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley and lemon wedges for garnish
Instructions:
Heat olive oil in a large paella pan or skillet. Add chicken thighs and cook until browned. Remove and
set aside.
In the same pan, add onions, garlic, and red bell pepper. Sauté until soft.
Stir in grated tomatoes, smoked paprika, and saffron threads. Cook until the mixture thickens.
Add rice and cook for a minute until well coated.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Add shrimp, mussels, and browned chicken. Cook until seafood is done and the rice has absorbed the
liquid.
Garnish with fresh parsley and lemon wedges. Serve hot.
8. Thai Pineapple Fried Rice
Ingredients:
2 cups cooked jasmine rice (preferably chilled)
1 cup pineapple chunks
1/2 cup cashew nuts
1 red bell pepper, chopped
2 green onions, chopped
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp curry powder
2 tbsp vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
Heat vegetable oil in a large pan. Add garlic and sauté until fragrant.
Add red bell pepper and cook until tender.
Stir in cooked rice, soy sauce, fish sauce, and curry powder. Mix well.
Add pineapple chunks and cashew nuts. Cook for a few minutes until heated through.
Stir in green onions and season with salt and pepper.
Garnish with fresh cilantro and serve hot.