INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
INDIAN-STYLE RICE SALAD
In most cases, rice salads can be dressed not only minutes but hours in advance, making them ideal for entertaining or for just cooking ahead. Cook the rice a bit in advance, and dress it before it gets too cold. (While leftover rice - even from Chinese takeout restaurants - is close to ideal for fried rice, it doesn't work nearly as well as fresh-cooked rice for salads.)
Provided by Mark Bittman
Categories dinner, lunch, salads and dressings, side dish
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl.
- Combine black pepper, coconut milk, rice wine vinegar and curry powder in a blender and turn machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you, then add more curry powder, salt, or pepper, if needed.
- Drizzle vinaigrette over rice and vegetables. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in chile, if using, and cilantro, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 1 gram, Carbohydrate 51 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 320 milligrams, Sugar 2 grams
INDIAN-STYLE VEGETABLE RICE
This is a standard Indian pilaf dish with a slight twist. The combination of colorful vegetables and aromatic spices make this dish very tasty!
Provided by Sahana
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
- Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 54.2 g, Fat 15.3 g, Fiber 4.8 g, Protein 7.3 g, SaturatedFat 2.3 g, Sodium 1829.6 mg, Sugar 4.2 g
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
More about "indian style rice recipe 435"
25 BEST INDIAN RICE RECIPES TO MAKE FOR DINNER TONIGHT
From insanelygoodrecipes.com
5/5 (1)Published Jul 1, 2022Category Recipe Roundup
- Mango Rice. Not to be confused with Thailand’s sweet mango sticky rice, this Southern Indian dish comprises rice, raw green mangoes, spices, and curry leaves.
- Coriander Rice. Coriander rice or pulao is a South Indian breakfast dish. It’s basically a stir-fry, but with 10 times the flavor. Cooked with TONS of herbs, spices, and coriander, this rice dish is unbelievably fragrant and packed with flavor.
- Coconut Rice (Thengai Sadam) It’s rice cooked with coconut, tempered spices, and curry leaves. Now, let’s talk about tempering spices for a bit. The process of roasting spices in oil or ghee results in a significantly more fragrant and flavorful spice blend.
- Puliyogare (Tamarind Rice) In this dish, the rice gets a predominantly tangy taste with tamarind extract. It also gets flavors from curry, chilies, mustard, and grated coconut.
- Bombay Biryani. It’s a kind of Indian biryani that comprises basmati rice and potatoes, as well as chicken, mutton, lamb, or vegetables. It’s also filled with fried onions, dried plums, and mint leaves for extra flavors and textures.
- Mughlai Biryani Indian. Mughlai biryani is another kind of Indian biryani made of rice, spiced browned meat, sultanas (golden raisins), and almonds. Cooked with saffron, cardamom, cumin, cinnamon, and nutmeg, this dish has a highly intense fragrance and flavors.
- Sambar Rice. This next dish features rice, lentils, and mixed vegetables flavored with tons of herbs and spices. Packed with protein and vegetables, this dish is a great source of nutrients.
- Ellu Sadam (Sesame Rice) It’s a relatively simple dish of rice cooked with roasted sesame seeds and lentils. This dish, in particular, gets extra flavor from roasted dried red chilies and curry leaves.
- Lemon Rice. You don’t have to be an Indian cuisine enthusiast to appreciate lemon rice. But while lemon is a predominant flavor in this dish, it also features other amazing ingredients that make it more enticing.
- Kuska Rice (Plain Biryani) You can’t go wrong with plain biryani cooked to perfection! In case you’re not familiar, biryani is rice cooked in a tomato broth seasoned with spices, mint, and cilantro.
LEFTOVER RICE RECIPES | 23 RECIPES WITH LEFTOVER COOKED RICE
From vegrecipesofindia.com
Reviews 2Published Feb 1, 2023Estimated Reading Time 6 mins
- Lemon rice – crunchy, flavorful and tangy rice recipe from the South Indian cuisine. This is one of the most popular and often made rice recipe from south India.
- Tamarind rice – popular South Indian recipe of sour and spiced rice made with tamarind pulp and spices. This dish is also called as puliyodharai in the tamil language.
- Fried rice recipe – aromatic, flavorful and delicious vegetable fried rice recipe. One of the popular street foods in India. You can serve veg fried rice with any Indo Chinese gravy dish.
- Curd rice – a popular South Indian rice variety that is served with a South Indian meal or South Indian thali.
- Tawa pulao – a popular Mumbai street food of rice and vegetables sauteed together with pav bhaji masala and other spices-herbs. The street side vendors use a huge Tawa and they make pav bhaji, masala pav and tawa pulao on this huge tawa.
- Schezwan fried rice – spicy and tasty Indo Chinese recipe of stir fried vegetables and rice in Schezwan Sauce. This schezwan fried rice recipe is completely vegetarian and vegan-friendly, and features lots of veggies.
- Vangi bath – homely delicious recipe of brinjal rice from the Karnataka cuisine. Karnataka style vangi bath recipe makes use of vangi bath masala powder and tamarind pulp as two of the main ingredients.
- Masala rice – this masala rice recipe is quick & easy, especially when you have leftover rice. It makes for a filling brunch or lunch or dinner. You can have them plain or accompanied with raita or a bowl of curd or a side salad.
- Coconut rice recipe – light, mild South Indian coconut rice recipe made with fresh grated coconut. also known as thengai sadam. you can serve coconut rice as it is or pair with a gravy or curry like kara kuzhambu, veg stew.
- Mango rice – spiced, tempered and tangy rice made from raw mangoes. the tartness of the unripe mangoes, the subtle sweetness of fresh coconut and the heat of the red chilies balance very well in this dish.
INDIAN RICE - A LITTLE AND A LOT
From alittleandalot.com
4.7/5 (78)Total Time 45 minsCategory Rice And BeansCalories 127 per serving
- Put the rice in a fine mesh colander/ strainer and rinse it in the sink under cold water for a minute or two, until the water running out of the bottom of the colander is mostly clear. This will remove any excess starch from the rice so the grains won't stick together while cooking. Leave in the sink to drain.
- Add butter, oil, and onion to a large, heavy bottom sauce pan and set it over medium heat. Cook the onion, stirring frequently, until it's soft and translucent, about 7 minutes.
- While the onion cooks, add garlic, ginger and all the spices except the bay leaves to a small bowl and stir to combine. Add to the pan with the softened onion and cook, stirring constantly, for 2 minutes.
- Add rice and cook, stirring constantly, for 2 minutes more. Add the bay leaves along with the water or broth. Turn the heat to high and bring to a boil. Cover, turn the heat to low, and let simmer until the rice is tender, about 15 minutes.
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