one of the many varieties of rice grown in India. In US, basmati rice
is easily available in health stores, speciality grocery stores, and Indian
Rice is used
extensively in the eastern part and southern part of India cooking. Lunch
and dinner are considered incomplete without rice. The basic rice recipe
can be transformed into a variety of entrees with spices and herbs
and Rice Porridge (Khichadi)
the comfort food when you are feeling under the weather just like chicken
soup. So, the bestseller book Chicken soup for the soul would
make more sense as Khichadi for the soul in India.
1 cup rice
1 cup split
yellow mung beans
1 tsp oil
1 tsp ginger
and garlic paste each
3 cups water
drain rice and beans and keep aside.
In a thick
bottom pan heat oil and add cuminseeds and wait until it sizzles. Then
add the ginger garlic paste and whole black pepper. Immediately add
3 cups of water and let it come to a boil. Next, add the washed rice
and bean mix, tumeric powder, salt, lime juice, and sugar. Let it cook
on high heat for 5 minutes. Place a tight fitting lid and lower the
heat to the minimum for next 10 minutes. Finally turn of the heat and
let the steam finish the process of cooking for next 5 minutes.
is very soothing to your stomach and soul!
Rice (Sadha Chaval)
This is a basic
recipe, which forms the basis for many rice dishes.
1 cup basmati
2 cups water
1 tsp salt
drain rice, keep aside. In a thick-bottomed pan, bring the water to
a rapid boil. Add the rice and let it boil on high heat for 5 minutes.
Then put a tight fitting lid on it and reduce the heat to low for next
5 minutes. Shut the heat off but keep the lid intact, the steam will
finish the process of cooking the rice for next 5 minutes. Each grain
of rice blossoms like a flower in this method of cooking
Royale (Vegetable Biryani)
This rice dish is definitely
not what you would have everyday, mainly because it is very rich and secondly
it is quite time consuming to make it. However, for a celebration or a
festival this rice entrée is a perfect dish to make.
4 cups cooked rice
with couple of bay leaves
3 cups mixed vegetables
2 tablespoon oil
1 tsp ginger paste
1 tsp garlic paste
1 onion (minced fine)
½ cup cilantro
¼ cup mint
1 tsp garam masala
½ cup yogurt
or sour cream
¼ cup raisins
¼ cup nuts (fried)
¼ cup onion
(fried till crisp)
Make a puree of onion,
cilantro and mint in a blender with as little water as possible. Keep
aside. In a thick-bottomed pan heat oil and add ginger-garlic paste.
Stir for a minute. Then add the onion-mint-cilantro puree. Keep your
face averted as you do this. Stir on medium heat for 8-10 minutes until
the raw flavor disappears. (You can overcook this mix, but never undercook
it! Just take my word for this!) Add garam masala and yogurt or sour
cream. Remove from heat. Mix in the vegetables and keep aside.
Take a big baking
dish and layer the vegetable mix, rice, fried onions, nuts and raisins.
Repeat twice. Cover with a foil and bake for 10 minutes on 350 degrees.
Serve piping hot!
This is a very
hearty dish, a simple yogurt based salad will make a complete meal.
Saffron Rice (Kesari Bhat)
king of spices- Saffron makes this rice dish an ultimate Bliss. Saffron-
the most expensive spice in the world, but luckily a little goes a long
2 cups cooked
1- 1/3 cup
1 tsp butter
nuts (almonds or cashew)
Heat a tablespoon
of milk and add saffron to it. Let it soak for at least ½ hour.
Remove the seeds from the cardamom, grind it in a mortar and pestle
or a coffee grinder, and keep aside. Heat a thick-bottomed pan and add
butter. After it has melted throw in the cloves, wait until the cloves
puff up with the heat. Then add the rice, sugar, and saffron. Stir well
and keep pan covered on low heat for 6-7 minutes. Open the lid and stir
well so that it does not get burnt. At first the sugar melts and then
it thickens up and coats the rice Add the cardamom powder, lime juice,
nuts and raisins, mix well and
for 3-4 minutes again with the lid on.
with pistachio nuts before serving.
Rice Salad (Bhutti)
rice is very soothing after a spicy meal. It also is excellent to take
for picnic on a hot summers day.
2 cups cooked
2 cups plain
pomegrante or red grapes
1 tsp oil
1 tsp ginger
In a bowl
mix rice, yogurt, cucumber, onion, grapes/pomegranate and salt.
Heat a small
fry pan and add oil. Throw in the cuminseeds and wait until it sizzles
and changes color to dark brown. Add red chilies and cashew. Roast for
30-40 seconds and remove from heat. Add ginger paste to this oil mix.
mix in the yogurt rice mix with the spice infused oil and garnish with
cilantro. If the mix is too thick, you can add milk or buttermilk. The
consistency of this entrée should be like that of thick soup.
can be made a day in advance.