Indian platter is incomplete without rice. Try out these amazing rice recipes and make it interesting for your loved ones.
1 MASOOR BIRYANI
Ingredients: 2 tbsp ghee, 1tsp cumin seeds, 1 bay leaf, 2 each of cloves, cardamom and cinnamon, 1 cup onions, chopped, 1 tsp garlic, minced, 1-2 green chillies, slit, 1 tsp ginger, grated, 1 cup tomatoes, chopped, ½ tsp turmeric powder, 1 tsp garam masala, ½ cup masoor dal, soaked for 30 minutes, 1cup basmati, soaked in water for 10-15 minutes, 2½ cups coconut milk, fresh lemon juice to taste (optional), salt to taste
Method: Heat ghee in a pot. Sauté the cumin seeds, bay leaf, cloves, cardamom and cinnamon for half a minute. Add the chopped onions, garlic, green chillies, ginger, and tomatoes. Now mix in the turmeric powder, garam masala, soaked masoor dal and rice and cook till the rice is aromatic. Add the coconut milk and mix well. Cover and cook for 8-10 minutes or until the rice is cooked. Remove from heat, mix in the lemon juice and serve hot.
2 HARA BHARA RICE
Ingredients: 1 tsp cumin seeds, 2 each of cardamom, cinnamon, cloves, 1 bay leaf, 4-5 black peppercorns, 1 cup onion, chopped, 1 cup spinach, blanched and pureed, 1 tsp garlic, minced, 1 cup Basmati rice, cooked and chilled, 4 tbsp oil, salt to taste.
Method: Heat oil in a pan and add the cumin seeds, cardamom, cinnamon, cloves, bay leaf and peppercorns and cook till the mixture leaves out an aroma. Add the chopped onions and fry till they are golden in colour. Add the blanched and pureed spinach along with the minced garlic. Sauté till the oil separates from the sides of the pan. Add the prepared rice and mix well till the green spice mix is well coated with the rice. Remove and serve hot with papad and pickle.
3 GATTA PULAO
Ingredients: For the masala paste– 4 garlic cloves, 2 green chillies, 2” ginger piece, ½ cup onions, sliced, a few coriander leaves, chopped for garnish. For the gattas- 1 cup besan, 1 tsp chilli powder, 1 tsp fennel seeds, ½ tsp carom seeds, 1 tbsp curd, 2 tbsp oil, salt to taste. For the pulao– ½ cup onions, sliced, 1 cardamom, 2 cloves, ½ tsp cumin seeds, ½ tsp mustard seeds, ¼ tsp asafoetida, 1½ cups Basmati rice, steamed, 1 tsp chilli powder, ½ tsp turmeric powder, ½ tsp garam masala, 1 tbsp oil, salt to taste
Method: Prepare the masala paste by grinding together all the ingredients. Keep the paste aside. To prepare the gattas, mix together all the ingredients and knead to make stiff dough. Divide the dough into equal-sized portions and shape each portion into a 4” inch long, 5 mm diameter (both approx) cylindrical roll. Heat water in a vessel and steam the gatta pieces into it. Bring the water to a boil and let the gattas cook for 10-12 minutes. Drain the excess water and keep the gattas aside till they get cooled. Cut the gattas into small pieces and deep-fry them in hot oil. Drain the excess oil and keep the fried gattas aside. Now heat oil in a separate pan and deep-fry the sliced onions. Remove and keep aside. Add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida. Mix in the prepared masala paste and sauté for 4-5 minutes. Finally, add the cooked rice, fried onions, fried gattas, chilli powder, turmeric powder, garam masala and salt. Mix well. Remove from heat, garnish the rice with coriander and serve hot.