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Indian Rice
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World of Rice - Sustaining and Seductive

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Basmati India's gift to the world
Basmati rice is a type of rice grown in the Himalayas and Pakistan. It is a long grain rice that is characterized by a light nutty flavor.

What is Basmati Rice? Basmati rice is a rice popular not only for its flavor, but for its fragrance. It is remarkably long for a rice, and becomes longer still when cooked. It can be either brown or white with the brown variety having more flavor. When cooked, the rice is lighter and more fluffy than standard white rice, and does not stick together.In the Hindi language, basmati means "Queen of Fragrance." The grain has been cultivated at the base of India's Himalayan range in India for thousands of years, in the areas where the Yamuna and Sutluj rivers flow.

Basmati is primarily grown in the Karnal (known as the "rice bowl of India"), Kaithal, Kurukshetra, Panipat and Ambala regions of Haryana. Punjab and Jammu are also major producers.

Rice is considered the most important food crop in India, taking up 44 million hectares -- regarded as the largest rice-growing area in the world.

Rice provides the main income for more than 50 million households in the country and is a staple for 65% of India's one billion population. (Source: UN Food and Agriculture Organization).

According to ayurveda, basmati is saatvic or pure and therefore, beneficial for the body and easy to digest.

Cooking Basmati Rice
- Use about 1/3 cup (60g) of rice per person
- Wash the rice to in a large bowl filled with cold water. Swirl the rice with your hand, and the water will become cloudy with starch. Slowly pour the water away, holding back the grains with your free hand or with a strainer. Repeat this three or four times until the water is reasonably clear.
- Before you cook your rice, try letting it soak for 15 to 30 minutes. This process allows the grain to relax and be more digestible.
- Sauteing the rice in ghee or oil before you cook or steam the rice is another way to keep the grains from becoming soggy. Saute until the grains become translucent.
- When cooking rice the water ratio is about 1 ¾ parts water for one part of rice. If you have soaked the rice beforehand, use a little less water.
- In most recipes, trapped steam helps cook the rice, so keep the pan covered tightly. When you steam rice, use the lowest heat, without lifting the lid or stirring.__

Rice Preparation Mehods

1. There are two ways to do this: one is the pasta way - you boil a lot of water, a pinch of salt and a few drops of oil, add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Add some water and steam the rice on low until the rice is fully cooked.
2. The second way of cooking rice is the absorbed method, in which you put exactly the amount of water required to give the rice a perfect consistency. It is difficult to be accurate because the exact amount of water depends on the variety of rice used, its age and so on. Basmati rice requires about 1 ¾ parts water for one part of rice and jasmine rice requires about 2 parts water for one part of rice.
Always use a heavy pot with a tight lid – remember for each cup of rice there is about 2 more cups of water, so choose your pot accordingly.

Boiled Rice for 3
1 cup (7oz/200g) rice
1 1/3 cups water, if using soaked basmati, 1 ¾ cups of water for unsoaked rice
salt
a few drops of oil/ghee
- It is best to start the process to cook the rice about 1 hour before the start of a meal. Wash the rice twice, throw away the water, Soak the rice for about 15-20 minutes. The rice will expand 25 per cent in this time.
- Put the water on to boil in a large pot, add salt (about ¼ teaspoon per cup of rice) and a few drops of oil, and when boiling add the rice. Cover and cook until for 7-8 minutes.
- Do not remove the cover and let the rice finish cooking in its own steam.
You can season the rice with cumin seeds fried in 2 teaspoons butter, ghee or oil in a ladle for a few seconds. Sprinkle over the rice when in its serving dish.

Fragrant Rice
When boiling rice, add ½-in (1cm) cinnamon stick and ¼ tej patta (bayleaf) together with 1 cardamom and 1 clove, if liked. Remove the spices before serving.

Yellow Rice
This rice can be served whenever you choose as the taste and flavor do not alter, only the color. Just add a pinch of turmeric when boiling the rice.

Saffron Rice
Soak a few strands of saffron in 3 tablespoons of water for 30 minutes. When the rice is done, pour the soaking water and the saffron over the cooking rice with a teaspoon and return the lid to the pot so that aroma does not escape.

Vegetable Rice
For 1 cup pulao rice, slice 1 small onion finely. Then heat 2 tablespoons oil in the pot in which you will cook the rice, and fry the onions until deep brown. Add the rice, a small pce of tej patta, ½-in (1 cm) cinnamon stick and 1 clove and saute for 2 minutes. Then cook rice as explained above under ‘Boiled Rice’

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Indian Rice Recipes

1.  CousCous Indian Style Recipe - Upma
2. Poha Instant Rice Pilaf Recipe- Bombay Poha
3. World of Rice - Sustaining and Seductive
4. Lamb Biryani Recipe -Most popular rice dish from India
5. Chicken Biryani Recipe -Most popular rice dish from India
6. Veggie Biryani Recipe -Most popular rice dish from India
4. Ajika Regal Rice Recipe.
5. Rice Appeal - Cooking Perfect Rice
6. Rice Biryani and Pilafs - More than just Rice

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Vegetable Biriani Recipe
Ingredients
2 cups Basmati Rice
1 cup Mixed Veggies (cauliflower, potato, carrot, french beans)
1/2 cup Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp. Red Chilli Powder
2 tsp. Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp. Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp. Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.

Indian Fried Rice Recipe
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 cilantro 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.

Tomato Rice Recipe
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.


A Saffron Pilaf from Kashmir Recipe
Ingredients:
500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to make kashmiri pulao:
Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.


Indian Fragrant Aromatic Rice Recipe
Ingredients:
400 gm Rice
100 gm Ghee or butter
65 gms onion
2 gms cinnamon
2 gms Bay leaf
1 gm peppercorns
6 gms Salt

How to make fried rice:
Heat the ghee in a large saucepan and add the finely sliced onion.
Fry till golden brown, remove from the pan and keep aside.
To the hot fat, add the washed and drained rice and the spices.
Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice.
Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked.
Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish

Eggplant Rice Recipe from Maharashtra
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 Eggplant / 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.

Carrot Rice Recipe from South India
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 peanuts
2 tsp. ghee
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

Spices:
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. ghee. 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 peanut powder and remove from the flame. Serve hot.


Plain Savory Rice Recipe- Namkin Chawal (North India)
Ingredients:
Serves: 4
21/2 cups long grain rice
4 cups hot water
2 teaspoons ghee
2 1/2 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.

Festive Spiced Rice Recipe - Rajasthani Pilau (Rajasthan)
The State of Rajasthan is beautiful. Costumes in vivid colors dazzle and enchant. Even the food reflects this love of color, 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
2 medium onions, finely sliced
2 sticks cinnamon
6 cardamom pods, bruised
6 whole cloves
10 whole black pepper
4 cups hot stock or water
Salt to taste
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 in a large, heavy saucepan and fry the sliced onion with the cinnamon, cardamoms, black pepper 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.
Serve hot with curry.

Rice with Peas Recipe- 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 cumin seeds
1/2 teaspoon ground turmeric
1 1/2cups shelled green peas and diced carrots
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 cumin seeds, for 1 minute. Add turmeric and rice and stir over medium heat for about 3 minutes. Add peas/carrots, 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 Recipe - 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
- Spices -
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.

Spicy Rice Maharashtrian Style Recipe - Masala Bhath - (Maharashtra)
Ingredients:
Serves: 6
3 cups long grain rice
3 tablespoons ghee
3 tablespoons ghee
3 large onions, finely sliced
- Spices -
5 cardamom pods, bruised
2 small sticks cinnamon
6 whole cloves
20 whole black peppercorns
1/2 teaspoon ground turmeric
5 cups hot water
3 teaspoons salt
1/2 cup raw peanuts/cashew nuts, split in halves
2 sprigs fresh curry leaves or 20 dried curry leaves
3 fresh green chilies, seeded and sliced
2 teaspoons black mustard seeds
Method:
Wash rice well and leave to drain in colander for at least 30 minutes. In a large, heavy saucepan heat half the ghee and ghee and fry the onions and whole spices until onions are golden brown, stirring frequently. Remove half the onions and set aside for garnish. Add turmeric and rice to pan and fry, stirring with slotted metal spoon, until all the grains are coated with the ghee. Add the hot water and salt, stir well and bring to the boil. Cover with tightly fitting lid and turn heat very low. Cook for 20-25 minutes without lifting lid.
Heat remaining ghee in a small pan and fry the peanuts/cashew nuts until golden. Remove with slotted spoon. Fry the curry leaves, green chilies and mustard seeds until the seeds pop. Pour over the rice, lightly fork through. Dish up rice and garnish with the fried cashews, chopped coriander leaves and grated fresh coconut.

Rice with Yogurt Recipe - Thair Sadam (South India)
In southern: India, this dish is often served as the finale to a festive meal, but it may be presented as the meal itself, accompanied by curries and pickles.
Serves: 4-6
2 1/2 cups long grain rice
4 cups water
Salt to taste
2 tablespoons ghee
- Spices -
1 teaspoon black cumin seeds
1 teaspoon black mustard seeds
1 teaspoon urad dhal
1/4 teaspoon asafetida, optional
3 fresh red or green chilies, seeded and sliced
3 cups yogurt
salt to taste
Put well washed and drained rice into a saucepan with the water and salt. Bring quickly to the boil, then cover tightly, turn heat very low and cook for 20 minutes without lifting lid.
In another pan heat the ghee and fry the black cumin, mustard, dhal, asafetida (if used) and chilies until the mustard seeds pop and the dhal is golden brown. Remove from heat, garnish into the yogurt and add a little salt to taste. Mix thoroughly with the cooked rice.

Rice in Coconut Milk Recipe - Nariyal Bhath -(South India)
Serves: 6
2 1/2 cups long grain rice
2 tablespoons ghee
2 medium onions, finely sliced
- Spices -
10 curry leaves
10 whole black peppercorns
1 small stick cinnamon
6 cardamom pods, bruised
6 whole cloves
a few cashew nuts
3/4 teaspoon ground turmeric
4 cups coconut milk
2 1/2 teaspoons salt
Garnish:
1/2 cup fried cashew nuts
Wash rice and drain for at least 30 minutes. Heat the ghee in a heavy saucepan and fry the onions, curry leaves and whole spices, cashew nuts, stirring frequently, until the onions are golden. Add the turmeric and the rice and fry, stirring, until the rice is coated with the ghee, about 3 or 4 minutes. Add the coconut milk and salt, stir and bring to the boil, then cover with a well-fitting lid, turn heat very low and cook for 25 minutes or until the coconut milk is absorbed.
Serve the rice hot, garnished with fried cashews and accompanied by curries and sambals.

Biryani

1 Kg/2 lbs. boneless meat (chicken/lamb), cut in 1 inch strips
2 cups rice, washed and drained(preferably Basmati Rice)
5 cloves garlic
1 inch piece of ginger
5 dried red chillies
2 medium onions, sliced into rings
2 medium tomatoes, diced
5 mint leaves
pinch of saffron (optional)
3 large potatoes, peeled and diced
1/2 tsp turmeric powder
3 tbsp butter
3 pods cardamoms
3 cloves
2 inch stick of cinnamon
salt to taste
Make a paste of the garlic, ginger and chillies in a food processor. Saute the onions in the butter until golden brown, about 5-7 minutes. Remove the onions, and put them aside.
Put the ginger-garlic-chili paste into the same pan used above and saute for 3-4 minutes. Add the meat and saute. Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes. The meat should be about half cooked at the end of this step. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes. Add a little water and cook until the meat is almost cooked.

Now add the rice and potatoes. Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked. Serve hot, garnished with the fried onions.

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Chick-Peas Pilaf Recipe Serves 6 to 8.
For the rice
1 1/2 cups uncooked Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1 1/2 cup milk
1 1/2 cup water
2 1/2 tsp. salt

For the gravy
1 cup chick peas (Kabuli chana)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 cup fresh yogurt
1 cup chopped tomatoes
2 chopped potatoes
3 chopped green chillies
3 tablespoons ghee
salt to taste

For the baking
2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chilli
2 tablespoons fried onions
1/4 cup milk with a dash of saffron

For the rice
Soak the rice for 30 minutes. Drain. Mix the water and milk together. Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.

For the gravy
Soak the chick peas overnight. Next day, boil with a little water. Drain. Heat the ghee, add the ginger and garlic pastes and fry for a while. Add the chilli powder and the turmeric (in a little water) and fry for 1 minute. Add the yogurt, tomatoes, potatoes and green chillies and stir for a while. Add the chick peas and salt.

To the cooked rice, add the coriander, mint, green chillies and fried onions. Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes. When baked, turn upside down in a serving dish and serve hot.


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Spicy Vegetable Pulao Recipe
1 cup Rice
1 1/2 cups Water
2 cups Vegetables
1/2" Cinnamon stick
2 Cloves
2 Cardamom
1 1/ 4 teaspoon Salt
1/4 teaspoon Turmeric powder
1 teaspoon coriander powder powder
2 Chilies
4 Tomatoes
1/ 2 cup Coconut (grated)
1 bunch Coriander leaves
2 pieces Garlic
1/ 2" piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise


Wash the rice and drain the water. Extract one cup of water from tomatoes.. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves.Add onions and chilies and fry until onions turn golden brown.Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water Add coconut, coriander powder (coriander powder powder), salt and let boil. Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook. Serve Hot with Raitha.

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Mint Pilaf Recipe
2 cups basmati rice
2 large potatoe
1 cup shelled peas
1 bunch mint leaves
6 green chillies
1 piece ginger small
3 onions medium
½ tsp turmeric powder
3-4 cloves
2 cardamoms
1 bay leaf
Salt to taste
Ghee to fry

For Garnishing
Mint leaves
Boiled peas
Red cherries

Clean and wash the rice. Place in a container with 2 cups of water and salt to taste. Wash potatoes and place in another container with 2 cups of water in it. Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.
Grind together coconut, green chilies, and ginger and turmeric powder.

Peel and dice potatoes. Slice onions.Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked. Add potatoes, rice and salt if necessary .Mix well. Squeeze lime juice and remove from fire. Garnish and serve hot.

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