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Rice Recipes from India

Lemon Rice

From my Simple Rice Authentic Recipe Collection
This dish makes a delicious main meal or center meal.  Serve with sauteed vegetables and onion-tomato salad and lentil soup.
This recipe is easy to make, and quick to prepare.

Preparation

• Wash the rice two or three times in fresh water. Then soak for 30 minutes.
• Meanwhile, soak the cashew nuts in 1 cup water for just 15 minutes.
• Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8-8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.
• In a wok or frying pan, heat the oil. Fry the chilies for 1 minute, then add the mustard seeds and fenugreek seeds and channa dal, drained cashew nuts and curry leaves and fry for 30 seconds. Add the lemon or lime juice. Add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice.
• Garnish with coconut. The rice is now ready to serve

Preparation

• Soak the rice for 15 minutes. Wash well and drain.

• Heat the oil in a pot and fry the cloves and chilli.  Add the peas, dill and rice and saute for 1 minute

• Add salt to taste (about 1 teaspoon) and 13/4 cups boiling water, and cook for 9-10 minutes until the rice is perfectly cooked.
       

Serves: Four

Preparation

• Wash the rice two or three times in fresh water. Then soak for 30 minutes. (optional)

• Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.

• Meanwhile, fry onion until brown. Add cashew nuts and raisins bay leaves and peppercorns and fry for a minute.

• Put the rice on a platter and garnish with the fried seasonings.
    

Chicken or Mutton Biryani

1 lbs Goat Meat or Chicken cut into small pieces
2 t Garam Masala
1 t ginger / garlic paste
1 cup smooth plain yogurt
4 Red chilies
1/3 cup cashew nuts
2 cups Basmati Rice
½ t cloves
3" cinnamon
1 black cardamon
1 t whole black pepper
2 jalepeneo
Salt to taste
2 large red onions (sliced fine and fried till crisps)
1 cup chopped parsley
1 cup fresh mint
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk
1 T Ginger julienne's

yogurt and cucumber raita

1. Marinate the meat with yogurt, garam masala and ginger/garlic paste and set aside

2. Heat 4 tablespoons ghee and saute the red chili and cashew nuts. Add the mutton or chicken and cook until the fat separates from the meat and the meat is tender. Then add 1 cup water and cook until meat is tender.

Cooking the rice

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.

2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice

3. Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.

2. Spread a layer of rice and cover it with half of the meat. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.

3. Cover with rice, followed by a mutton layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.

4. Cover tightly and place in oven at 350 degrees for 20 minutes.

Garnish with ginger julienne's. Serve hot

Accompaniment

1. Serve with yogurt salad or raita

Vegetable Biryani  

1 cauliflower cut into flowerets or 5 small red potatoes
1 T Garam Masala
Curd (yogurt)
1 T Coriander powder
1 T Turmeric powder
4 T of ghee
1 T Cumin seeds
4 Red chilies
1/3 cup cashew nuts
3 roma tomatoes chopped
1 can drained and rinsed garbanzo beans
2 cups Basmati Rice
½ T cloves
3" cinnamon
1 black cardamon
1 T whole black pepper
½ cup raisins
2 jalepeneo
Salt to taste

2 large red onions (sliced fine and fried till crisp)
1 cup chopped parsley
1 cup fresh mint
1 T ginger / garlic paste
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk

1. Heat oil in a thick bottomed pan. Add 4 tablespoons of ghee. Add cumin seeds. When it begins to crackle, add chopped green chilies.

2. Add coriander powder, turmeric powder, red chili. Saute for 1 minute

3. Add chopped tomatoes and cook on a medium flame till fat leaves the masala.

4. Add cauliflower florets and steam the dish with 4 tablespoons of water.

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.

2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice

Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.

2. Spread a layer of rice and cover it with half of the vegetables and beans. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.

3. Cover with rice, followed by rest of the vegetable and beans layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.

4. Cover tightly and place in oven at 350 degrees for 20 minutes. Serve hot.

Accompaniment

1. Serve with yogurt salad or raita.

Meat and fruit Pilaf

From my personal Authentic Recipe Collection

This dish makes a delicious, festive main meal or center meal.  Serve with chutney, kachumber (diced cucumber, tomato and onion salsa) and lentil soup.

This recipe is easy to make, and but can take time to prepare.  

Ingredients    -      Serves  6-9

2 oz.[1/4 cup] butter
2 onions, sliced
1 -inch piece of fresh root ginger peeled and finely chopped
1 garlic clove,crushed
1 teaspoon ground cumin
1 tablespoon coriander seeds crushed
1 teaspoon  cardmom seeds crushed
1 teaspoon peppercorns crushed
1 cinnamon stick, broken in half
1 lb.boned leg of lamb,cut into 3/4-inch cubes
4 oz.[2/3 cup] dried apricots
4 oz.[2/3 cup] sultanas or seedless raisins
2 oz.[1/2 cup] cashew nuts,slit in half
2 oz.[1/2 cup] silvered almonds
2 bay leaves
2 teaspoons salt
15 fl.oz.[1 7/8 cups] chicken stock
3 pints [7 1/2 cups] water
12 0z.[2 cups] basmati rice, washed, soaked in cold water for 30 minutes and drained
1 1/2 oz. [3 tablespoons] butter,melted
1/2 teaspoon saffron threads soaked in 2 tablespoons boiling water for 10 minutes
2 oz.[1/2 cup] pistachio nuts

Preparation

• In a medium -sized  saucepan, melt the butter over moderate heat. When the foam subsides, add the onions,ginger and garlic and fry,stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the cumin, coriander, cardamom, pepper corns and cinnamon and fry, stirring constantly for 2 minutes

• Add the lamb cubes and fry, turning the cubes over frequently, for 10 to 15 minutes or until they are browned. Add the apricots, sultanas or raisins, cashew nuts, half the almonds, the bay leaves and 1 teaspoon of the salt. Pour in the chicken stock, cover the pan and simmer the mixture for 35 minutes or until the lamb is tender. Taste the mixture and add more salt if necessary. Remove the pan from the heat. Remove and discard the cinnamon stick Set aside and keep warm.

• Preheat the oven to moderate 350' F (Gas Mark 4, 180 C).

• In a large saucepan, bring the water to the boil over high heat. Add the remaining; salt and the rice and boil for 1 1/2 minutes. Remove the pan from the heat and drain the rice in a strainer.

• Pour 1 tablespoon of the melted butter into a large ovenproof casserole. Put one third of the rice in the bottom of the casserole. Sprinkle the rice with one third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole. Put in another one-third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of rice sprinkled with the remaining saffron water. Pour over all the reserved pan juices. Sprinkle the top with the pistachio nuts, the remaining almonds and the remaining melted butter.

• Cover the casserole and put it in the oven. Bake for 20 to 30 minutes or until the rice has absorbed all the liquid.

• Remove the casserole from the oven and serve the pilaff immediately.

Serve Meat and Fruit Pilaff with lots of yogurt,poppadums and chutney.

Yakhni Pulao

From my personal Authentic Recipe Collection

LAMB COOKED WITH RICE

This is a royal dish from the kitchens of the Maharajas.  This dish is the meal.   Serve with chutney and kachumber (diced cucumber, tomato and onion salsa) and raita.

This recipe is easy to make, but takes long to prepare.

Ingredients       -         Serves   4-6

2 lb. boned leg of lamb, cut into 1-inch cubes, with bones reserved finely pared rind of 1 lemon
½-inch piece fresh root ginger, peeled and thinly sliced
2x2-inch pieces cinnamon stick
¼ teaspoon grated nutmeg
1 green chilli, chopped
12 black peppercorns
5 fl. oz. [5/8 cup] yogurt
1/2 teaspoon cayenne pepper juice of 1/2 lemon
1 1/2 teaspoons salt
4 oz. [1/2 cup] butter
1 onion, finely chopped
4 cloves, bruised
4 whole cardamom pods, bruised
1 teaspoon whole cumin
12 oz. [2 cups) long-grain rice, washed, soaked in cold water for 30 minutes and drained
GARNISH
2 tablespoons slivered almonds, lightly toasted
1 medium-sized onion, thinly sliced and fried until golden
2 tablespoons raisins, lightly fried
2 hard-boiled eggs, quartered

Onion and tomato Raita

Preparation

• Put the lamb, the reserved lamb bones the lemon rind, ginger, cinnamon, nutmeg, chilli and peppercorns in a large saucepan. Add enough water to cover the lamb and bones generously and bring to the boil. When the water comes to the boil, cover the pan, reduce the heat to low and simmer for 40 minutes or until the lamb cubes are tender.

• Using a slotted spoon, remove the lamb cubesfrom the pan and set them aside in a bowl. Re-cover the pan and continue simmering the stock for 2 hours.

• Pour the stock through a strainer into a bowl. Discard the contents of the strainer . Set the stock aside to cool. When the stock is cold, skim off and discard the fat on the surface. Meanwhile, in a small mixing bowl, combine the yogurt, cayenne, lemon juice and half the salt. Pour this mixture over the lamb cubes and stir well to mix. Cover the bowl and set aside for 2 hours.

• In a large saucepan, melt half the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden. Add the cloves, cardamom and cumin and fry, stirring occasionally, for 2 minutes. Add the rice and fry, stirring frequently, for 6 to 8 minutes or until it becomes translucent.

• Preheat the oven to very cool 275 F (Gas Mark 1, 140 C).

• Meanwhile, pour the stock into a saucepan and bring to the boil. Remove the pan from the heat and pour enough stock over the rice to cover it by a 1/2inch. Add the remaining salt and, when the mixture comes to the boil again, cover the pan, reduce the heat to very low and simmer for 15 to 20 minutes or until the rice is tender and all the stock has been absorbed. Remove the pan from the heat.

• Meanwhile, in a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the lamb cubes and the yogurt marinade. Fry the lamb, stirring constantly, for 5 minutes. Reduce the heat to low and continue frying, stirring frequently, for 10 minutes. Remove the pan from the heat.

• In a baking dish, layer the rice and lamb, beginning and ending with a layer of rice. Cover the dish tightly with foil.

• Place the dish in the oven and cook for 20 minutes.

• In a small mixing bowl, combine the almonds, onion and raisins. Set aside.

• Remove the dish from the oven. Sprinkle over the garnish and arrange the eggs over the top. Serve immediately.

Biryani - Spiced Rice with Lamb

From my personal Authentic Recipe Collection

A Royal North Indian dish of Moghul origin, Biryani is a fragrant mixture of meat, spices, nuts and saffron rice. The traditional meat in a Biryani is lamb, but today prawns, chicken or other meats are also used by Indian cooks. It can be served as a main dish. The quantity of meatis double that of the rice and therefore is a complete meal.  Serve with chutney and kachumber (diced cucumber, tomato and onion salsa) and raita.

This is a popular dish at Indian parties and in formal entertaining in India. 

This recipe is hard to make and takes a lot of effort and skill. .

Ingredients    -      Serves  6

8 tablespoons butter or cooking oil
2 garlic cloves, crushed
1-inch piece fresh ginger, peeled and finely chopped
1/4 teaspoon cayenne pepper
1 1/2 teaspoons cumin seeds
2 lb. lean boned lamb, cut into 1 -inch cubes
4-inch piece of cinnamon stick
10 cloves
8 peppercorns
1 teaspoon cardamom seeds
10 fl. oz. [1 1/4 cups] yogurt
2 teaspoons salt
1 lb. [2 2/3 cups] basmati rice, washed, soaked in cold water for 30 minutes and drained
½ teaspoon saffron threads soaked in 2 tablespoons boiling water for 10 minutes
2 onions,thinly sliced
1 ½ oz.[1/3 cup] almonds,silvered
1 ½ oz.[1/3 cup] pistachio nuts
2 oz.[1/3 cup] sultanas or raisins

Rice with Eggplant (Aubergine)

From my personal Authentic Recipe Collection

This dish makes a delicious main meal or center meal.  Serve with kachumber (diced cucumber, tomato and onion salsa) and lentil soup.

This recipe is easy to make, but can take upto an hour to prepare.

Ingredients    -    Serves  6

10 oz.[1 2/3 cups] long-grain rice,washed, soaked in cold water for 30 minutes and drained
1 pint [2 1/2 cups] water
1 1/2 teaspoons salt
I teaspoon turmeric
1 teaspoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper      
1/2 teaspoon sugar
1 tablespoon lemon juice    
2 teaspoons chick-pea flour
2 oz. [1/4 cup] butter
12 OZ. potatoes, peeled and cut into 1/2 - inch cubes
1 large aubergine [eggplant], cubed and degorged
2 oz. [1/4 cup] butter, melted          

(Picture of Raita)

Preparation                     

• Put the rice in a large saucepan. Pour over the water and add 1 teaspoon of the salt Bring to the boil over high heat. Cover the pan, reduce the heat to low and simmer for 15 to 20 minutes or until the rice tender and all the water has been absorbed.  Remove the pan from the heat. Set aside and keep warm.

• Meanwhile, in a small mixing bowl mix the turmeric, cumin, coriander cayenne, sugar, lemon juice, chick-pea flour and the remaining salt to a paste adding more lemon juice if necessary Set aside.

• Preheat the oven to moderate 350 F (Gas Mark 4, 180 C)

• In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the potato and aubergine [eggplant] cubes and fry, stirring frequently, for 5 minutes. Add the spice paste and fry, stirring constantly, for 10 minutes, adding a spoonful or two of water if the mixture becomes too dry. Cover the pan, reduce the heat to low and cook the vegetables for 15 to 20 minutes or until they are tender when pierced with the point of a sharp knife. Remove the pan from the heat and set aside.

• Spread half the rice over the bottom of an ovenproof dish. Sprinkle I ounce [2 tablespoons] of the melted butter over the rice. Spread the vegetable mixture over the rice and cover with the remaining rice. Sprinkle the remaining melted butter over the top.

• Cover the dish and place it in the centre of the oven. Cook for 20 to 25 minutes or 'until all of the ingredients are very hot.

• Remove the dish from the oven and serve the mixture immediately, straight from the dish.

Saffron Rice

From my personal Authentic Recipe Collection

This dish makes a delicious base dish for Indian curries and vegetables.  Serve with kachumber (diced cucumber, tomato and onion salsa) and lentil soup.

This recipe is easy to make, and quick to prepare.

Yellow Rice

From my personal Authentic Recipe Collection.  This recipe is also very simple.

This dish makes a delicious base dish for Indian curries and vegetables.  Serve with kachumber (diced cucumber, tomato and onion salsa) and lentil soup.

This recipe is easy to make, and quick to prepare.

Khichri

This recipe is easy to make, and quick to prepare.

Ingredients          -            Serves  4

fried onion slices to garnish

sauteed peas to garnish

• In a large saucepan, melt 1 1/2 ounces [3 tablespoons] of the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 4 minutes. Add the ginger, garlic, peppercoms and bay leaf and continue frying, stirring occasionally, for 3 minutes or until the onion is soft and translucent but not brown.

• Add the rice, moong dhal, salt and turmeric. Stir and toss the mixture gently. Reduce the heat to moderately low and continue cooking and stirring gently for 5 minutes.

• Pour in the boiling water and stir once. Cover the pan, reduce the heat to low and cook for 15 to 20 minutes, or until the rice and moong dhal are cooked and tender and all the water has been absorbed. With a fork, stir in the remaining butter.

• Remove the pan from the heat and turn the khichri into a heated serving dish. Scatter the fried onion slices and sauteed peas on top and serve at once.

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