Indian rice recipes Archives

Fragrant pilaf with the flavors of spices and ghee shining through and topped with fried nuts and raisins.

This is traditional ghee rice that is actually famous in the Malabar region of Kerala. There are variety rice items from India. Shallots,ginger and garlic are sautéed in ghee along with spices releases a wonderful aroma that will just uplift your whole house.This is one of the classic recipes with a handful of ingredients, quick and easy to make, very tasty and filling. It is perfect to pair with vegetarian or non-vegetarian recipes. When it comes to vegetarian, you can pair it with peas paneer curry, cashew paneer, paneer makhanwala or mushroom peas curry. Or you can pair it with any kind of curries. When it comes to meat recipes, it tastes great with fish curry, chicken curry, egg curry or lamb curry.

You can cook this recipe in the same pan , or pressure cooker or rice cooker. I like to do in rice cooker because it is simple, you don’t have to keep looking at it. It won’t burn and there is no work to babysit it 😀

Vegan Note: Use vegan butter made using cashewnut or almond!

5.0 from 5 reviews

Ghee Rice / Nei Soru

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 3 cups

Ingredients

Ghee – 2 tbsp
Cumin seeds - 2 tsp
Cinnamon stick – ½ stick
Cardamom – 2
Cloves – 1
Cashew nuts – 3 tbsp
Raisins – 1 tbsp
Red onion – 1, sliced
Green chili – 2, slit
Garlic – 2, minced
Ginger – 1 inch, minced
Mint leaves – 2 tbsp
Coriander leaves – 2 tbsp
Basmati Rice – 2 cups
Coconut milk – ½ cup
Water – 3 cups
Salt – As needed

Instructions

Wash and Soak the basmati rice in water for 20-30 minutes.
Heat a vessel with ghee in medium flame, cumin seeds,cashew nuts, raisins, cinnamon stick, cardamoms, cloves and add the onions, green chillies, ginger garlic and sauté until golden brown.
And add the mint leaves and coriander leaves. Sauté for 30 seconds
Add the drained rice and sauté well in that onion ghee mixture for a minute or two.
Now transfer everything to a rice cooker. Add salt as per taste.( if using ghee, it will be little salty so test salt as you add)
Add water and coconut milk to it. and switch on to cook mode.
You can also cook this by adding water and coconut milk to the same pan but make sure you switch off in 10 minutes medium and 10 munites low heat. I always cook in rice cooker. There is no possibility to burn it.
Once done, serve hot with some curry.

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Taste great with Mushroom peas spring onion curry, paneer makhanwala,Malai Methi Paneer, Coconut Butter CHicken Roast

Got some rice and eggs? Turn them into famous scrumptious one pot meal – Egg Biryani.

One of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors. Biryani has become one of my all time Sunday recipes. I guess I have posted 4 biryani recipes – Lamb Biryani, Shrimp Biryani, Paneer Biryani and Vegetable Biryani. Now this is the fifth one! We can make the Biryani and just have it with no Eggs also. It still tastes great.

I used to frown to prepare biryani before 4 years. I thought it was a big thing, and it is best had only in restaurants. But now 🙂 it has become a part of my Sunday lunch. It took about an hour to prepare. But on weekends, it is fine and also we don’t need to prepare side dish for this. It is great to have with any raita 😉 and especially with garlic raita. I blended the masala and all ingredients and then cooked the rice and masala together and topped the fried masala egg on it.

4.7 from 3 reviews

Hyderabadi Egg Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 3 cups

Ingredients

• Oil – 1tbsp
• Bay leaf – ½
• Cinnamon – 1 thin piece
• Cloves – 3
• Cardamom pods -2
• Tomato - 1, small, chopped
• Yogurt – 2 tbsp
• Basmati Rice – 3 cups
• Biryani Masala – 1 tbsp
• Red chilli powder – 1 tsp
for garnish:
• Saffron – ½ tsp dissolved in ½ cup warm milk
• Ghee – 2 tbsp
• Mint – 2 tbsp finely chopped (to garnish)
For the Egg masala:
• Ginger garlic paste – 1 tsp
• Red chilli powder – 2 tsp
• Black pepper powder – 1 tsp
• Besan flour- 2 tbsp
• Salt – 2 tsp
• Boiled eggs - 4
For fried onions:
• Onions – 2 small onions, ½ cup, sliced thinly
• Cashewnuts – 6
• Oil – to fry (3 - 4 tbsp)
For rice masala:
• Cashew nuts – 6
• Khus khus (white poppy seeds) – ½ tbsp.
• Cumin seeds/ jeera – ½ tbsp
• Fennel seeds – ½ tbsp.
• Coconut – 2 tbsp
• Garlic – 4 pods
• Ginger – 1 inch
• Green chilli – 4
• Mint – ½ cup, chopped finely
• Coriander leaves – ½ cup, chopped finely.

Instructions

Wash and soak rice for at least 30 -40 minutes.

For Fried onions:
Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry too. Stir in the middle so that it does not stick to the bottom. Set aside.

For Egg masala:
Mix all the ingredients under “Egg masala” with little water and add the Eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs gets golden brown.

For masala:
Grind the garlic, ginger, mint, coriander, cashews, coconut (optional), poppy seeds, fennel seeds, cumin seeds, chillis with two tbsp. of water into a smooth paste.
Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and then add the tomatoes and grinded paste and sauté them till the tomatoes are not raw and little mushy.
Now add the yogurt, chilli powder, biryani powder and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
Now after returning the skillet back to the stove, add the rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes.
Now add the marinated eggs, fried onions and chopped mint for garnish and keep it in low for 5 minutes.
Drizzle the saffron and milk over the rice and Switch off, and keep it closed for another 5 minutes. They will help the eggs get the masala flavors from rice and vice versa.