KESAR PULAO

Ingredients:

1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

How to make kesar (saffron) rice:

• Wash soak and drain rice.
• Bring water to boil and add the rice and simmer the flame.
• When rice is half done add sugar (dissolved in little water) and ghee.
• When fully done add the saffron, cardamom, cloves and half of the dry fruit.
• Stir gently and cover for 10 minutes.
• Garnish it with remaining dry fruit and silver paper.
• Serve the kesar pulao fresh and hot.

TOMATO RICE

Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice.

Ingredients:

2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water

Preparation:

• Heat ghee in a heavy bottom vessel
• Put in the whole black cardamom and then the tomato puree.
• Now add the dry spices, salt and saute.
• Put in the rice and mix well.
• Finally add the water and cook covered till done.
• Seve hot.

TAMARIND RICE

Tamarind is a popular rice recipe of the south India. Tamarind or imli as it known otherwise makes this dish tangy.

Ingredients:

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts

How to make tamarind rice:

• Pressure Cook the rice and spread on a plate. keep aside.
• Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
• Grind this into a fine powder. Set aside.
• To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
• Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
• Pour into the tamarind juice mixture.
• Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
• Add cooked tamarind gravy to the rice.
• Pour in 1 tsp. of oil, if needed. Mix well and serve.

JEERA PULAO

Ingredients:

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):

• Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
• Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
• When Cumin seeds are done add the rice and salt, mix well.
• Add water.
• When it starts boiling low down the flame of the gas and cover it partially.
• Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
• Serve the jeera pulao hot with any gravies or raita.

GARLIC RICE

Here is a recipe for rice flavoured with garlic and green chillies. learn how to make garlic rice.

Ingredients:

2 cup cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered.
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste

How to make garlic rice:

• Take a heavy wok and heat ghee in it.
• Now add garlic and green chilies to it.
• Once garlic turns golden in color, add the dry fruits and roast for half a minute.
• Now add the cooked rice, sprinkle salt and pepper and mix well.
• Garnish the Garlic Rice with fresh coriander and serve.

PALAK RICE

Learn how to make palak rice by cooking spinach and rice with onion, tomatoes and garam masala.

Ingredients:

1/2 bunch (cut into small pieces) palak
a pod garlic
a small piece of ginger
1 chopped onion
1 tomato
a few sprigs of curry leaves
1 mashed potato
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)

For Seasoning 
1 tblsp mustard
1/2 tblsp urud and channa dal
1/2 tblsp green chillies and red chillies (cut into pieces)

How to make palak rice:

• First wash and cut the palak into small pieces and keep aside.
• Then cook the basmathi rice and set aside.
• Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
• Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
• Let the whole thing cook very well.
• When it is done, add garam masala powder if you want and saute for a minute.
• Take it wok from fire and add the rice and mix it well.
• Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
• Serve with raita.

ONION RICE

A quick and easy recipe of fried rice laced with onions and a tangy flavor of lemon.

Ingredients:

2 cup cooked rice
1 onion sliced
2 tblsp oil
1/2 tsp mustard seeds (raai)
1 green chili chopped
1 tsp chopped garlic
Salt and pepper to taste
1 tsp fresh coriander, chopped
2 tsp juice of lime

How to make onion rice:

• Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.
• Now add the garlic and fry till it turns golden brown
• You should now put in the sliced onions and saute till they are golden in color
• Add the salt and pepper, put in the rice and mix well.
• Put of the stove and mix the lime juice well with the rice
• Garnish with freshly chopped coriander and serve hot.

CURD RICE

Ingredients:

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Sauté them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

COCONUT RICE

This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

• Boil rice and keep aside.
• Fry coconut evenly to a golden colour on a slow fire.
• Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
• Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
• Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
• Serve hot garnished with coriander leaves.

METHI PULAO

Ingredients:

11/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50gms paneer (cut into small cubes and deep fried)
A small bunch of methi (fenugreek) leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter

How to make methi pulao:

• Wash methi properly and drain the water and keep aside.
• Heat oil in the pan and add garlic paste and fry till light brown.
• Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
• Add rice and fry well for another 5 minutes.
• Add enough water and pressure cook on low flame for 5 minutes.
• Garnish with fried paneer.
• Serve the methi (fenugreek) pulao hot with chilled raita.

CARROT RICE

This is a very delicious and nutritious recipe of carrot rice made from groundnuts, carrots and spices like cinnamon and cloves.

Ingredients:

2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram
a few sprigs curry leaves
Salt as per taste

For Masala: 
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies

How to make carrot rice:

• Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
• Add grated coconuts and remove from the heat. Grind it after it cools down.
• Grind seperately, the fried groundnuts coarsely.
• Cook the rice and let it cool.
• Put the carrots in warm water. Grate it without peeling the skin.
• Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
• Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
• Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
• Finally add groundnut powder and remove from the flame. Serve hot.

LEMON RICE

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

How to make lemon rice:

• Heat oil in a pan and add mustard seeds, allow to splutter.
• Add turmeric powder and peanuts, fry till brown.
• Now add green chilies, curry leaves, salt and fry for 2 minutes.
• Take it off from the flame and add lemon juice and mix well.
• Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

BRINJAL RICE

This is a spicy rice recipe made by tempering the brinjals or eggplants with mustard seeds and curry leaves and then mixing with boiled rice. It is very tasty as well as complete meal in itself.

Ingredients:

3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups eggplant (brinjals)
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

How to make brinjal rice:

• Boil rice and keep aside.
• In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
• Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

Sindhi Mutton Biryani

Sindhi Mutton Biryani is a delicious main course dish and is very spicy.Find out how to prepare Sindhi mutton biryani.

Ingredients:

1 kg Mutton
1 kg Basmati Rice
1 Cup Yogurt or curd
4 Onions (chopped)
4 Tomatoes
1/2 kg Potatoes
1 tblsp Red chilly powder
2 tblsp Coriander Powder
1 tblsp Ginger garlic paste
1 Bay Leaf
Salt to taste
Lemon juice (approx 3 lemons)
1/4 kg Dried Apricots (Soaked in hot water )
Handful of Mint Leaves (chopped)
4-5 Green Chillies
Oil

How to make sindhi mutton biryani:

• Heat oil in a pan and add chopped onions.Fry till golden brown.Take out half the fried onions and keep aside.
• Now mix in the mutton pieces,powdered spices and yogurt.Cook it till the water evaporates.
• Add chopped tomatoes,potatoes,pulp of dried apricots,slit green chillies to it and cook till potatoes are done.
• Take another pan and boil rice with handful of mint leaves till they are half cooked.
• Take a handi or pot and make a layer of rice and top it with mutton.Repeat till its finished.
• Sprinkle some mint leaves and rest of the fried onions on top.Cover it tightly and cook on low flame till rice is done.
• Serve Hot

Bhuga Chawar

Sindhi fried rice as the name suggests is the Sindhi variant of rice or biryani and is cooked with lots of onion. Find out how to make Sindhi fried rice.

Ingredients:

1 Cup Basmati Rice (washed & soaked for 10 mins)
2 Onions (diced)
1 Tomato (chopped)
2 Bay Leaves
2 Green Cardamoms
1 Piece Cinnamon
2 Cloves
1 tsp Cumin Seeds
1/4 tsp Turmeric Powder
1/2 tsp Red Chilly powder
Salt to taste
2 Cup Water
Desi Ghee 

How to make sindhi fried rice:

• Heat desi ghee in a pan and add cumin seeds,bay leaves,cardamoms, cloves and cinnamon stick.Saute for a minute.
• Add diced onions and fry till golden brown.
• Now add chopped tomatoes and fry for 2-3 minutes.
• Add soaked rice and all the powdered spices and salt. Mix well and let it simmer on low flame for a few minutes.
• Add water and cover cook on low flame till the rice are done.
• Serve bhuga chawar hot with a choice of gravy dish or raita.

MANGO RICE

Ingredients:

4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil

How to make mango rice:

• Cook the rice and spread on a platter to cool.
• Set aside.
• For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
• Add half the grated mango.
• Blend into a fine paste.
• Set aside.
• For tempering heat up the oil in a heavy frying pan.
• Add mustard, chana daal, red chilli, and curry leaves.
• When the mustard seeds splutter, add the peanuts.
• Once the dal is golden, add the remaining mango.
• Sauté for a few minutes over a medium heat, until the mango is cooked.
• Now add the masala.
• Cook until the raw smell disappears.
• Remove from heat up and set aside.
• When the rice is cool, add salt to taste and extra curry leaves.
• Stir in the masala little by little, until well blended.
• Serve hot with fried.