Archive for the ‘Rice Recipes’ Category

Carrot Rice

Carrot Rice

Ingredients:
=> 2 Medium carrots grated
=> 1 onion finely chopped
=> 4 green chillies slit
=> 1 tsp mustard seeds
=> Pinch of turmeric
=> 2 tbsp oil
=> 1 Small cup green peas
=> 2.5 cups of cooked Rice
=> salt to taste
=> 1 tsp Ginger and Garlic paste
=> 1 tsp Chopped coriander
=> 1 tsp chole masala
Carrot Rice1
Method:

=> Heat the oil in the cooking pan
=> Add mustard seeds and let it effervesce Then add onions.
=> Saute the onions till it turns light brown.
=> Cook the ginger and garlic paste. Add the slit olive chillies
=> add green peas and fry awaiting they are half cooked.then add carrot.
=> Once the carrot and green peas are cooked, add a pinch of turmeric.
=> Add the cooked rice to the combination.
=> Mix the rice with the carrot mixture on low flame for 2-3 minutes.
=> Add salt as requisite and mix the rice well.
=> Add Chole Masala and mix well.Leave rice on low fire for a minute.
=> Cook it on medium flame and mix for another minute. Add coriander.
=> Then,serve hot

Quick Chicken Biryani

Quick Chicken Biryani

Ingredients:
=> 600gms boneless chicken(pieces)
=> 3/2cups Basmati rice (boiled)
=> 3 tbsps + to deep fry Oil
=> medium onions(sliced)
=> 1 inch cinnamon stick
=> 2 bay leaves
=> 6 cloves
=> 1 tbsp cumin seeds
=> 4 green cardamoms
=> 3 green chillies(slit)
=> 1/4 tbsps turmeric powder
=> 2 medium tomatoes(chopped)
=> to taste salt
=> 3/2 tbsps ginger-garlic paste
=> 1/2 tsp red chilli powder
=> 1 cup thick yogurt
=> 3 medium onion (sliced & fried brown)
=> 1/2 tsp Garam masala powder
=> 1 inch piece ginger(cut into thin strips)
=> a few sprigs fresh mint leaves(tom)
=> a few sprigs coriander leave (tom)
=> 1/2 cup milk
=> a few drops rose water
=> 4 eggs (boiled & sliced)

Quick Chicken Biryani1
Method:
=> Heat oil, add cinnamon,bay leaves,cloves,cumin seeds,green cardamoms and saute.
=> Add sliced onions and saute. add slit green chillies and chicken cubes and continue to saute.Add turmeric powder and mix.
=> Add tomatoes and salt nd mix. add ginger-garlic paste,red chilli powder and yogurt. mix well. Add half the fried brown onions.
=> Add the boiled rice on top. sprinkle Garam masala powder, ginger julienne, mint leaves and coriander leaves.
=> Sprinkle milk, rose water and remaining browned onions.cover and cook on low heat for about 10 to 15 minutes.
=> Garnish with the egg slices and serve hot.

Instant Veg Pulao with Onion Bhajia

Instant Veg Pulao with Onion Bhajia

Ingredients:
=> Cooked rice 2 cups
=>Red capsicum 1/2 medium
=> Button mushrooms 5-6
=> Boiled corn kernels 1/4 cup
=> Shelled green peas 2 tablespoons
=> Onions 2 medium
=> Red chilli powder 1 teaspoon
=> Salt to taste
=> Oil 2 tbsps + for deep-frying
=> Green chillies finely chopped1 tablespoon
=> Ginger-garlic paste 1 teaspoon
=> Gram flour (besan) 1 tablespoon
=> Refined flour (maida) 1 tablespoon
=> Chaat masala for sprinkling

 

aloo-gobhi

Method:
=> First ,Slice onions put into a bowl and add red chili powder and salt and mix well. Put aside for 10-15 minutes.
=> Roughly chop capsicum and Slice mushrooms.
=> Heat oil in a non-stick pan, add mushrooms and Sault for half a minute.
=> Heat sufficient oil in a pan.
=> Add corn kernels, green peas, capsicum and salt to the pan and mix well. Add rice and green chilies and mix well. Cook for 3-4 minutes.
=> Then, Add ginger-garlic paste to the onions , add gram flour and refined flour and mix well. Drop small portion of onion mixture into hot oil and deep-fry till crisp and brown on all the sides. Drain on absorptive paper.
=>after complete to Transfer the pulao on a serving plate, top with onion bhajia, sprinkle chaat masala over it and serve hot.

Rice noodle cakes

Rice noodle cakes

Ingredients

• 200g rice vermicelli noodles
• 3 eggs, beaten lightly
• 1 medium carrot (120g),
• grated coarsely
• 1 medium zucchini (120g), grated coarsely
• ½ cup coarsely chopped
• fresh coriander
• 2 tablespoons gluten-free
• sweet chilli sauce
• 2 tablespoons vegetable oil

Rice noodle cakes
Preparation method

Place noodles in vast heatproof dish; spread with bubbling water. Stand 5 minutes or until delicate; channel. Cut noodles coarsely with scissors.

Join noodles, egg, carrot, zucchini, coriander and sauce in expansive dish.

Heat a tad bit of the oil in vast griddle; cook ¼-container mixture, smoothing marginally with spatula, until sautéed both sides. Rehash with remaining oil and noodle mixture, cooking three or four cakes at once.

Serve noodle cakes with additional sweet bean stew sauc