|
|
|
Plain Rice
flavored with spices/seasonings/nuts/seeds - Rice is the staple food in
southern, central and eastern parts of India and when eaten at an Indian meal forms the
major part of the meal. |
| Namkin Chawal Plain Savoury
Rice |
|
Ingredients:
Serves: 4
21/2 cups long grain rice 4 cups hot water
2 teaspoons ghee 2'h teaspoons salt |
Method:
Wash rice well and soak I hour in cold water. Drain in colander while
bringing water, ghee and salt to the boil in a heavy saucepan with a well-fitting lid. Add
rice, stir and bring quickly to the boil. Turn heat very low, cover tightly and cook,
without lifting lid or stirring, for 20-25 minutes. Lift lid to allow steam to escape for
about 5 minutes, then lightly fluff up rice with fork, taking care not to mash the grains,
which will be firm, separate and perfectly cooked. Dish up using a slotted metal spoon
rather than a wooden spoon, which will crush the grains. Serve with curries or other
spiced dishes. |
|
|
Rajasthani Pilau - Festive
Spiced Rice (Rajasthan)
The State of Rajasthan is beautiful. Costumes in vivid colours dazzle and enchant. Even
the food reflects this love of colour, dishes being garnished with the bright reds and
greens that Rajasthani folk delight in. |
|
Ingredients:
Serves: 4-6
2 1/2 cups long grain rice
3 tablespoons ghee or oil
2 medium onions, finely sliced
2 sticks cinnamon
6 cardamom pods, bruised
6 whole cloves
4 cups hot stock or water
Salt to taste
Garnish:
red and green food colouring carrots and tomatoes |
Method:
If the rice needs washing, wash well in several changes of cold water and leave to soak
for 1 hour. Then drain in a colander for at least 30 minutes.
Heat ghee or oil in a large, heavy saucepan and fry the sliced onion with the cinnamon,
cardamoms and cloves until the onions are golden, stirring frequently so that they brown
evenly. Add the rice and fry for about 3 minutes, then pour in the stock or water. Add the
salt and stir well while bringing quickly to the boil. Turn heat very low, cover tightly
and cook without lifting lid for 25 minutes. Uncover, allow steam to escape for a few
minutes, remove whole spices.
Take 'i cup cooked rice and colour bright red; colour an equal amount bright green.
Garnish the dish with tomato and carrot roses and the coloured rice. Serve hot with curry. |
|
|
| Rice with Peas - Mattar Pilau
(Uttar Pradesh) |
|
Ingredients:
Serves: 4-5
1 1/2 cups long grain rice
1 tablespoon ghee
4 whole cloves
1 small cinnamon stick
3 or 4 cardamom pods, bruised
1 teaspoon cummin seeds
1/2 teaspoon ground turmeric
1 1/2cups shelled green peas
2 1/2 teaspoons salt
3 1/4 cups hot water |
Wash the rice well and leave to soak in cold water for 30 minutes, then drain well. Heat
the ghee in a heavy saucepan and fry the cloves, cinnamon, cardamom pods and cummin seeds,
for 1 minute. Add turmeric and rice and stir over medium heat for about 3 minutes. Add
peas, salt and hot water. Bring quickly to the boil, then turn heat very low, cover with a
well-fitting lid and cook for 25-30 minutes without lifting lid or stirring. Uncover at
end of cooking time to allow steam to escape for about 3 minutes. Remove whole spices,
fork rice grains lightly and serve hot with meat or vegetable curries. |
|
|
| Rice with Sesame Seeds
- Til Bhath (South India) |
|
Ingredients:
Serves: 4-6
2'h cups long grain rice
4 cups water
2'/s teaspoons salt
2 tablespoons light sesame oil
1 teaspoon mustard seeds
12 curry leaves
1 cup sesame seeds lemon juice to taste |
Method:
Put rice, water and salt into a heavy saucepan, bring to the boil. Cover with well-fitting
lid, turn heat very low and cook for 20 minutes. Turn off heat and leave while preparing
seasoning.Heat sesame oil in small saucepan and fry
the mustard seeds and curry leaves until leaves are brown and mustard seeds pop. Add the
sesame seeds and keep stirring over medium heat until the seeds are evenly golden brown.
Mix this seasoning together with the hot cooked rice and add a little lemon juice to
taste. Serve with curried vegetables, fresh chutney and fried pappadams. |
|
|
Navrattan Pilau
Rice with Fresh Cheese, Nuts and Vegetables (Moghul Style) Picture back cover |
|
Ingredients:
Serves: 6
2 1/2 cups basmati rice or other long grain nice
250 g (8 oz) panir or ricotta cheese
oil for deep frying
2 tablespoons ghee
1 teaspoon ground turmeric
1 cup hot water
1/4 cup slivered blanched almonds
2 medium onions, thinly sliced
1 teaspoon finely chopped garlic
2 teaspoons finely shredded fresh ginger
5 cardamom pods, bruised
1 small stick cinnamon
3 whole cloves
10 whole black peppercorns
1 cup small cauliflower sprigs
1/2 cup shelled peas
4 cups water
3 teaspoons salt
2 tablespoons pistachio kernels, blanched
1/4 cup sultanas
Garnish:
small red tomatoes |
Method:
Wash rice well and leave to drain for at least 30 minutes. Cut ricotta cheese or panir
into small cubes and leave on absorbent paper to drain if there is any excess moisture: In
a heavy saucepan heat enough oil to deep fry the cubes of cheese, and add to it 1
tablespoon of the ghee to flavour it. Have ready the ground turmeric stirred into a cup of
hot water. Deep fry the cubes of cheese, a few at a time, until just golden. Remove from
oil with slotted spoon and soak in the turmeric water. When all have been fried and soaked
for 5 minutes, remove them to kitchen paper to drain. In the same oil fry the almonds
until golden, remove and drain.Pour off all but
about 2 tablespoons oil, add the remaining tablespoon of ghee and fry the sliced onions,
garlic, ginger, cardamom, cinnamon, cloves and peppercorns. When the onions are golden add
the cauliflower and peas and fry for 2 minutes, then add the rice and fry, stirring, for a
further 3 minutes. Add water and salt, bring to the boil, then turn heat very low and
cook, tightly covered, for 20 minutes without lifting lid or stirring. Remove from heat,
pick out whole spices which will have come to the top. Fork the fried cheese, half the
almonds, pistachios and sultanas through the rice. Dish up and garnish with remaining nuts
and sultanas and small red tomatoes. Serve with a rich meat curry such as roghan josh or
kofta kari (page 104). |
|
|
|
|
|
Please click here to subscribe
to our Food Newsletter called Culinary Journeys
Back to Recipe Main
Page
More Recipes
Akoori - Scrambled Eggs (Parsi) , Alu Methi - Potato Fenugreek Hash Potato Recipe , Aromatic Chicken with Raisins and Cashews , Asparagus, Peas, and Fenugreek Leaves , Avial - Mixed Veggies Kerala Style , Baingan
Raita or Eggplant Raita Dip Recipe , Besan Ladoo - Indian Cookie Balls , Black Chick Peas in Yogurt Curry , Boondi
Raita Recipe - Great for Entertaining , Carrot Pachadi Kerala Style , Carrot
Pachadi Recipe - Kerla Style , Carrot Potato Dill , Carrot Pudding or Gajjar Halwa , Chicken Curry - Simple and Easy to make , Chicken Jalfrezi , Chicken Tikka Makhani - Butter Chicken , Chicken with Coconut Milk , Chilka Urad Dal with Squash , Cucumber
Raita - Summer Yogurt Salad Recipe , Cucumber,
Garlic and Mint Raita Recipe , Dal Makhani - Black Dal Chili or Mah ki Dal , Date Pistachio (Ladoo) Treats , Eggplant Puree / Baingan Bharta Recipe from Punjab , Fragrant Chori Lentils , Fragrant
White Urad Dal - Dry Pilaf Texture , Goan Fish Curry , Icecream Topped with mango and Pistachios , Indian
Flat Breads and Equipment , Jalebi - Sweet Crispy Swirls , Kala Channa - Black Garbanzo Salad , Karela Subzi - Bitter gourd in Coconut Milk , Kavita's Herbal Salad , Kavita's Kachumber , Kebab Burger Recipe , Lamb Yogurt Curry from Kashmir , Layered Icecream Dessert - Falooda , Louki (Zucchini) Channa Dal , Madras Chicken Curry , Madras Coconut Chicken Curry , Making
dough for Indian Flatbreads , Masala
Bhindi (Okra in Spicy Gravy) , Masoor Dal with Fried Onion Garnish , Mixed
Lentil (Dal) Chili Recipe , Moong Dal Tadka - Yellow Split Moong Lentils , Moong Dal Whole (Green Gram Lentil) , Mung dal flavored with Black Mustards Seeds , Okra cooked Delhi Style , Onion,
Tomato, Cucumber Raita -Yogurt Salad Recipe , Pakoda , Pan Fried Potato Hash with fresh Fenugreek leaves , Pan
Fried Potato Hash with Indian Spices , Pan Sauteed Okra with Cumin , Paneer Corn Curry , Parsi Poro Recipe - Pan Omelet , Potato
Raita -Yogurt Salad Recipe , Potatoes
crusted with Fennel, Mustard and Nigella , Punjabi Kadhi , Punjabi Kidney Bean Curry - Rajmah , Recipe
- Sprouted Moong Dal , Recipe - Steamed Cauliflower , Recipe for Chapati or Roti or Pulka , Recipe for Plain Parantha , Rice
Lentil Medley - India's popular Kedgeree , Sambhar or Lentil Vegetable Stew - South Indian , Shammi
Kebab Recipe , Sheek
(Skewer) Kebab Recipe , Shrimp Curry in Coconut Milk , South
Indian potatoes with Mustard Seeds , Spiced Tomato Dish - Tamatar Bartha Recipe , Spicy Shrimp Curry , Spicy Sweet and Sour Tamarind Coconut Shrimp , Spinach and Paneer - Palak Paneer Punjabi Style , Spinach
Raita - Yogurt Salad Recipe , Spinach with Scallions India's North West Frontier , Spring Greens Bengali Style - Recipe , Spring Vegetable Soup - Recipe , Steamed Carrot and Beans Recipe , Steamed Carrots and Peas Lightly Spiced , Steamed Zucchini Recipe - Indian Style , Stir
Fry Indian Cabbage Vegetable Recipe , Stir Fry Mustard Greens and Spinach Indian Style , Stir Fry Spinach Indian Style , Sweet and Sour Gujarati Tuvar Dal , Sweet and Sour Hubbard or Acorn Squash , Tandoori Salmon Recipe , Vegetable Lentil Medley - Recipe , Vegetables Gujarati Style or Shak , Vegetarian Kebab (4 Spinach and Green Pea Patties) , Vegetarian Tikka Makhani - Butter Chicken , Vermicelli Dessert called Payasam or Kheer , Whole Brown Lentill - Masoor Dal Biryani , Yogurt
with Bananas Raita - Yogurt Salad Recipe . Ajika Meals , Ajika
Regal Rice Recipe. , Almond, Cardamom, Saffron Hot Beverage or Smoothie , Chicken
Biryani -Most popular rice dish from India , Chicken Stir Fry Recipe , Chicken Tandoori Recipe (Tandoori Murgh) , Chickpea, Chana or Chola Garbanzo Curry , CousCous
Indian Style - Upma , Easy Chicken Korma (Curry) Recipe , Easy Lamb or Mutton Korma Recipe , Garnish Seasoning for Grilled Meats, Pizza & Corn , Garnish Seasoning for Pizza,Corn & Grilled Meats , Kheer, Payasam Recipe - Indian Rice Pudding , Lamb Biryani -Most popular rice dish from India , Mixed Fruit with Cardamom and Saffron , Mughlai Chicken - Recipe of the Mughal Emperors , Poha
Chivda - Rice Crispy Savory Party Mix , Poha
Instant Rice Pilaf - Bombay Style , Potato Carrots Coconut Curry , Seasoning for Roasted Corn, Pizza & Grilled Meats , Semolina
Custard - Sooji Ka Halwa , Shrimp Seasoned with Coconut Spice Blend , Shrimp Tandoori Recipe , Sweet and Sour Indian Curry , Sweet and Tangy Fresh Tomato Chutney recipe , Vegetable
Korma Recipe , Vegetables Seasoned with Coconut Spice Blend , Veggie Biryani -Most popular rice dish from India , Yogurt Indian dessert - Srikhand or Shrikhand .
|
|
|
