Showing posts with label Rice varieties. Show all posts
Showing posts with label Rice varieties. Show all posts

Sunday, January 19, 2014

Mint rice/ Pudina rice


Cooked basmati rice - 3 ups

Pudina/Mint - 3 cups

Green chillies - 4 nos

Ghee - 1/3 cup

Cashewnut - 1/3 cup

Bayleaf - 2 nos

Cinnamon - 4 pieces

Onion chopped - 1 no

Ginger garlic paste - 1 tsp

Chilly powder - as desired

Salt as needed

Lemon juice - 1 lemon


Grind green chillies and mint leaves. Heat ghee in a pan and fry cashewnuts. Now add bayleaves, cinnamon sticks, onion. When the onion turns translucent, add ground green chilli and mint paste, ginger garlic paste, and chilli powder. Saute for 5 minutes. Now add cooked rice and salt to this and mix well. Add lemon juice just before serving.

Sunday, December 22, 2013

Prawns fried rice


Big prawns   - 250 gms

Basmathi rice   - 2 cups

Carrot        - 2 nos

Beans      - 1o nos

Green peas    - 1/4 cup

Garlic        - 3 pod

Onion     - 1 no

Coriander leaves

Vegetable oil / Salad oil  - 3 tsp

Soya sauce  - 1 tsp

Cinnamon   - 1 inch piece

Cloves    - 4 nos

cardamom   - 2 nos

Fennel seeds    - 1/4 tsp

Salt as needed


Wash and clean Basmati rice. Drain water. Chop carrots and beans. Cook cleaned prawns with salt and soya sauce. Cook basmati rice along with cinnamon, cloves, cardamom, fennel seeds and salt.

heat oil in a pan. Saute garlic and onion. add green peas, chopped vegetables. Now add cooked prawns. Now add cooked rice and salt. Stir well. Close the lid for 5 minutes and cook.

Turn off the stove and serve the rice decorated with coriander leaves. Serve hot with any spicy curry.

Tuesday, November 12, 2013

Tamarind rice


Cooked Rice   -4 cups

Sesame oil/ Vegetable oil  - 4 tsp

Mustard seeds   - 1 tsp

Channa dal     - 1 tsp

Asafoetida      -  2 pinch

Dry red chilli     - 4 nos

Curry leaves

Pea nut     - 1/2 cup

Turmeric powder - 1 tsp

Tamarind  - big lemon size

To fry and powder
Red chilli  - 5 nos
Channa dal  -2 tsp
Coriander seeds - 2 tsp
Fenugreek seeds - 1/4 tsp
Sesame seeds   - 1 tsp

Soak tamarind in water and extract a thick juice to not  more than 2 cups . Fry and powder the ingredients as above.

Mix sesame oil and powder to the cooked rice.

Heat sesame oil in a pan. Add mustard seeds, chana dal, asafoetida, red chilli, peanuts, curry leaves and fry for 2 minutes. Now add tamarind extract, turmeric powder, and salt. Boil this. once boiled, add cooked rice mixed with sesame oil and powder.  Yummy tamarind rice ready.

Optional - Add 2 tsp jaggery syrup and 2 tbsp powdered roasted coconut to enhance flavour.

Saturday, September 21, 2013

Egg Biriyani


Eggs boiled (halves)  -  8 nos

Basmati rice  - 21/2 cup (Wash the rice and soak for 10 minutes, then drain)

Oil                - 4 tbsp

Cinnamon        - 2 piees

Bay leaf - 2 nos

Cloves             - 6 nos

Cardamom        - 4 nos

Onion chopped  - 2 big

Ginger paste      - 2 tsp

Garlic paste      - 2 tsp

Chilli powder    - 1 1/2 tsp

Turmeric powder  - 1/2 tsp

Garam masala powder  - 1/2 tsp

Tomato chopped  - 2 nos

Coriander leaves  - 1/4 cup

Mint leaves          - 2 tabsp

Coconut milk      - 1 cup

Water                 - 4 cups

Ghee        - 4 tsp

Salt to tste

Heat oil in a pan, saute cinnamon, cloves, bay leaves, and cardamom for one minute. Add onions to this and saute till transparent and soft. Now add ginger paste and garlic paste. When it starts giving a nice smell, add coriander leaves, mint leaves, and tomatoes. When tomatoes are all cooked and mashed, add chilli powder, turmeric powder, and garam masala. Add coconut milk along with 4 cups of water. When it starts to boil, add rice, salt and mix well. Put this on high heat for 5 mins and lower it till the rice is cooked and water is reduced. Pour some ghee and mix gently.  Now add boiled eggs and serve decorated with eggs and coriander leaves. Serve along with pappad, pickle, and raita.

Sunday, May 26, 2013

Mutton biriyani/Attirachi biriyani


Mutton  cut into cubes - 1kg

Basmathi rice                - 4cups

Oil                                - 2 tbsp

Ghee                             - 1/2 cup  

Onion  finely chopped    - 3 cups

Green chillies                 - 8 nos

Red chilli powder           - 1/2 tsp

Coriander powder          - 1/2 tsp

Turmeric powder             - 1tsp

To grind

Green chillies                    - 8 nos

Garlic                               - 1/4cup

Ginger                              - 1/4cup

Aniseed ( perumgeerakam)  - 1/2tsp

Cinnamon stick                    - 1 inch piece

Cloves                                 - 8 nos

Star anis                              - 2nos

Cardamom                           - 10 nos

Tomatoes  finely chopped       - 2 nos

Fresh lime juice                       - 2 desert spoon

Coriander leaves                     - 1 handful

Mint leaves                             - 1 handfull

Salt to taste


  • Grind the ginger, garlic and green chillies.
  •  Lightly fry cinnamom sticks, aniseed, cloves, cardamom, and crushed the spices together. 

  • Fry 1 cup of onion till brown in the oil  or ghee and remove. Lightly saute the remaining onion. Add the ginger,garlic and green chilli paste to the onion and saute well. Add the spices, chilli powder, coriander powder, turmeric powder and tomato and saute well together till the oil separates. Add the mutton pieces and saute till water evaporates. Add one cup of water and lime juice and cook over low flame. When the meat is tender and the gravy thickens, add  the coriander and mint leaves and keep aside. Boil 8 cups of salted water, add the rice and cook till it is dry and just about done. Spread a portion of the rice in a large shallow vessel and add a portion of the mutton to it. Repeat the process till both are mixed well together. Sprinkle the fried onions, cashews on top. Serve hot with chammanthi and onion raitha.

Saturday, April 6, 2013

Jeera rice/Cumin rice


Basmati rice  - 2 cups

Ghee              - 2 tbsp

Bay leaves      - 4 nos

Black cardamom - 4 nos

Cloves                 -  8 nos

Cinnamon              - 2 pieces

Cumin seeds           - 1 tsp

Water                  -   4 cups

Coriander leaves chopped - 2 tbsp


Wash and soak rice in plenty of water for 30 minutes. Heat ghee in a pressure cooker. Add bay leaves, black cardamom, cloves, cinnamon stick, and cumin seeds stir fry. Add soaked rice and cook for 10 seconds. Add 4 cups of water and salt to taste. Pressure cook till one whistle. Wait for the pressure to release, then open the pressure cooker, fluff up the rice with a fork and transfer to a serving bowl. Sprinkle coriander leaves if you like. Serve jeera rice with Shahi paneer, vegetable korma, kadai paneer.

Wednesday, February 27, 2013

Tomato rice / Thakkali sadam


Basmati rice   -  2 cups

Bay leaves       -  2 nos

Cloves               -   2 nos

Cardamom       -  2 nos

Cinnamon          -  2 pieces

Salt as needed

Ghee or oil          - 2 tbsp

Onion                 -  4 medium

Ginger garlic paste  - 2 tsp

Tomatoes         -   8 medium size

Green chillies  slit  - 2- 3 nos

Turmeric powder   - 1/2 tsp

Chilli powder            -  1 tsp

Garam masala powder  - 3/4  tsp (optional)

Mint leaves chopped     -2 tbsp

Coriander   leaves chopped - 4 tbsp

oil or ghee as needed

Salt as needed

Soak rice  for  20 minutes . Drain the water completely and keep it aside.  Heat oil in a pressure cooker,  add bay leaves, cloves, cardamom and cinnamon. Saute for 30 seconds.  Add rice and fry for a minute. Now add 4 cups of boiling water and salt . Close the lid and cook for 1 whistle . Open the pressure cooker  after 10 minutes and spread the rice in thin layers so that lump does not form.

Heat ghee/oil in a pan, saute onion. When onion turns brown in colour, add turmeric powder, chilli powder, and garam masala. Add tomato to this. When tomato is all mashed and oil starts to float on the surface, add mint leaves, coriander leaves, and salt.  Mix well. 

Now add this to the cooked rice and mix well. Tomato rice is ready to be served with raita. Garnish with chopped mint leaves and coriander leaves. 

Monday, December 17, 2012

Quick Chinese Fried Rice


Basmati rice     -     1 cup

Onion                       - 2 tbsp

Beans chopped         -  1 /2 cup

Carrot chopped          -  1 /2 cup

Spring onions             -1 /4 cup 

Ginger paste            - 1 /2 cup 

Garlic  paste      -1 /2 cup  

Eggs   -    3 nos

Soya sauce   - 1 tsp

Chilli tomato sauce - 1 tsp (optional)

Salt as required

Pepper  powder    - as required

Oil         - as required


Cook rice with 2 cups of water adding  little salt.

Beat the eggs with a pinch of salt  and pepper. Heat oil  in a pan, add the beaten egg. Stir it continuously to scramble it. Set this aside.

Heat oil in a pan, add onion, garlic paste and ginger paste. Toss well for 5-6 minutes. Add chopped vegetables and fry for 3 minutes. Sprinkle little water and cook it covered  for 3-4 minutes or till it is cooked. Saute till it is dry. Add  soya sauce and mix well.  Add cooked rice and mix well. Saute for 3 minutes. Add scrambled eggs, chopped spring onions, salt to taste, and pepper. Mix well. Serve hot with chilli chicken or gobi manchurian.      

Friday, November 23, 2012

Simple prawns pulao / Chemmen pulavu


1) Basmathi rice   - 2 1/2 cup
2) Ghee or oil - 1/2 cup
3) Cinnamon   - 1 pieces
     Cardamom  - 6 nos
     Cloves         - 6 nos
4)  Salt as needed
5)  Hot water     - 5 cups

For prawns masala

1) Oil   - 1/4 cup
 2) Onion chopped - 3 big
     Tomatoes chopped - 2 nos
     Green chilli slit       - 6 nos
     Ginger chopped      -  1 inch piece
     Garlic chopped        -  1
  3) Prawns                    - 1/2 kg
      Salt as needed
   4) Curd             -    1/4 cup

Wash the rice and drain water. 

Heat oil in a pan, crackle third ingredients. Add rice and saute for 5 minutes. Now add salt and hot water. Close the lid, lower the flame, and allow water to reduce. Heat oil in another pan, saute 2nd ingredients.  When it is sauteed well, add prawns and salt. When the prawns are half cooked, add curd and cook for another 2 minutes. Reduce the water. Mix this to the above cooked rice and serve hot. 


I am linking this to Divya's christmas event

Monday, October 29, 2012


Pachoru is a traditional Christian delicacy. For Mother Mary's feast, Pachoru is served in church. This is one of the main offerings at many churches.


Raw rice  - 11/2 cup

Thick coconut milk  - 1/2 - 1 cup

Thin  coconut milk    - 5 cup

Cumin seeds              - 1/2 tsp

Salt  as needed

Jaggery  as needed

Pressure cook raw rice along with  5 cups of thin coconut milk, salt and cumin seeds till 2 whistles.

When the pressure is released, add thick coconut milk to the cooked rice. Boil it. Switch off the stove.

Grease a plate and pour the cooked rice to this and flatten it, keep it for sometime, so that you can cut it into the desired shapes.

Pachoru is ready to be served with jaggery syrup or sugar.

How to prepare jaggery syrup

Add some water to the grated jaggery. Heat this. Let the jaggery dissolve and let it thicken slightly (don't overdo it). You can add ghee to this for taste. Jaggery syrup is ready to be poured over pachoru.

Monday, October 15, 2012

Paneer and peas pulao


1)  Basmathi rice  - 1 cup

2) Ghee              - 2 tbsp

3) Paneer cubes   - 250 gms

4) Cardamom     - 5 nos
     Cloves           - 4 nos
     Bay leaves       - 2 nos
     Cinnamon        - 1 1/2 inch piece

 5) Peas                - 2 cup
     Raisins             - 2 tbsp

  6) Salt  as needed
      Sugar               - 1 tsp

  7) Water               - 2 cup

Soak rice for one hour. Heat ghee in a pan, fry paneer pieces till golden brown and keep them aside.
Saute 4th ingredients in remaining ghee.  Drain the rice and saute for 2-3 minutes. Add peas and raisins and saute for another 2- 3 minutes. Now add salt, sugar, and water to this and boil in a low flame.

When all the water is absorbed and rice is cooked, add fried paneer pieces to this  and cook for another 5 minutes. Serve hot with raita and pickle. 

Thursday, October 11, 2012

Curd rice

Basmati Rice - 1 1/2 cups
Curd - 1 1/2 cups
Ginger - 1 small piece
Green chillies - 3
Curry leaves
Carrots grated - to decorate
Grapes - to decorate

Cook basmati rice with 3 cups of water. Keep them aside.
Heat oil in a pan, saute ginger, green chillies, and curry leaves. Add the cooked rice and then the curd. Let the heat pass through cooked rice and curd. Switch off the stove. Decorate with grated carrots and  grapes. 

Wednesday, October 3, 2012

Fish Biriyani


Basmati rice- 1 kg
Fish cut in to pieces- 1 kg
Chilli powder- 1 dest.sp
Turmeric powder- 1/2 tsp
Onion cut into pieces- 3/4 kg
Greeen chilli pounded- 14 nos
Garlic pounded - 1 1/2 tsp
Ginger pounded-1 tbsp
Tomatoes chopped- 2 nos
Water -1/2cup
Lime juice-1/2 tsp
Garam masala powder-2 tsp
Coriander leaves- 2 tbsp
Chopped mint leaves- 1 dstsp
Salt -as needed
Oil - to fry fish
Boiled water- 10 cups
Ghee - 100 gm
Cardamom powder- 1/4 tsp
Biriyani colour (optional) - 1 pinch


Marinate fish pieces with salt, turmeric powder and chilli powder. Fry the fish pieces (don't fry then too much). In the remaining oil, saute onions with salt. Reserve 2 onions for later use. Now add green chillies, ginger, garlic and tomatoes and saute them for 2 minutes.  After that add 1 cup of water and cook for 5 minutes.  When all the masala is cooked well, add one piece of fish without bone (break them into pieces). Add half of garam masala powder, half of coriander leaves and salt. Place the fish pieces above the masala and cook till the gravy becomes thick.

Heat ghee in a pan, add reserved onions and fry till brown in colour . Add the other half of garam masala powder and coriander leaves to it.

Wash the rice and allow it to drain. Now fry this rice for 2-3 minutes  in the remaining oil left after frying onions. Add warm water to this. Add coriander leaves, cardamom powder, salt and cook this in low flame
and allow water to reduce.

For layering the biriyani
Layer half of the rice over fish masala. Now sprinkle lime juice over the layer.  Now add half of the fried onions. Now layer again with remaining rice. Sprinkle some more lime juice. Close the lid and put this in dum (keep the biryani in low flame for 5 minutes). Decorate with fried onions, fried cashewnuts and raisins. Serve hot with raita, pickle, and pappad.

Sending this to EVENT: Festive food @

Monday, June 18, 2012

Mexican Rice

Rajma - 1 cup

Sausage - 8-10

Onion - 1 big

Basmati rice - 1 cup

Garlic - 3 cloves

Chilli powder - 1 tsp

Pepper powder - 1 tsp or as necessary

Tomato sauce - 1/2 cup

Fry sausages and keep aside. In the remaining oil, saute onion and garlic. Then, add chilli powder and pepper powder and saute for a minute and add 31/2 cups of water, salt, basmati rice, cooked rajma, and tomato sauce. Close the lid till the rice starts getting cooked. At this point, add sausage and cook for 5 more minutes.  

Sending this to event - flavors of cuisines hosted by Janet of My food treasures and Erivum puliyum.

Saturday, June 16, 2012

Masoor dal khichdi


1) Masoor dal - 1 /2cup

2)White rice    - 1cup

3)Ghee - 3 tbls

4)Pepper -6 nos

   Cardamom - 2 nos

   Cinamom    - 2 pieces

   Cloves          - 2 nos

   Fennel seeds - 1 tsp

   Curry leaves -2spring

   Asafoetida - pinch

5) Chopped onion - 2 medium

    Chopped ginger- 1tsp

   Chopped garlic  - 1 /2 tsp

   Chopped green chilli - 1 /2 tsp

6) Tomato  -1 no

 7) Turmeric powder - 1/4tsp 

      Salt as needed

8)  Water  - 3 1/2cup



Soak masoor dal and rice for 1 hour  and  drain well.


Pour some oil in a pan, add 4th ingredients and saute well. Now add  5th ingredients  and saute well for 1 minute.When onion turns light brown, add chopped tomato and saute well for minutes, add dal, rice, turmeric powder, salt  and 3 1/2 cups  of water. Close the lid and cook for 8-10 minutes on medium  heat.


When  rice  and dal  is cooked serve hot along with pickle  and











Tuesday, June 14, 2011

Chicken Biriyani

Chicken Biriyani

1) Basmati Rice
1 kg

2) Chicken
1 kg

3) Onion sliced
750 g

4) Tomato diced
2 big

5) Chilli smashed                               
Garlic smashed
1 ½ tablespoon
Ginger smashed
1 ½ tablespoon
6) Coriander powder
2 teaspoon
7) Turmeric powder
½ teaspoon
8) Mint leaves chopped
1 dessert spoon
9) Coriander leaves chopped
3 tablespoon
10) Garam masala
2 teaspoon
11) Lemon juice
2 tablespoon
12) Salt
As needed
13) Ghee
100 g
14) Oil
100 g
15) Boiled water                                               10 cup
16) Cardamom powder                                    ½ teaspoon


Heat 1 tablespoon of oil in a pressure cooker. Reserve two sliced onions for later use. Saute rest of the onions along with salt. Now add 5th ingredients and tomato, sauté for 5 minutes. Add coriander powder, turmeric powder, salt and chicken pieces and cook. When it is cooked, add ½ garam masala powder, ½ coriander leaves, 1½ tablespoon lemon juice and mix well.

Heat thick bottom vessel, add chicken pieces, ½ of the gravy from the pressure cooked chicken and reduce. Add rest of the lemon juice and ½ of the garam masala to the reserved chicken gravy.

In a thick bottom vessel, add oil and ghee, brown the onions. Save this for later use. Now add basmati rice and fry. Add boiled water and when boiling well, add cardmom powder, mint leaves , and salt as needed. Slow the fire, stir occasionally. When the rice is ready add the chicken gravy to this.


  1. Layer the rice to the chicken masala prepared before.
  2. Layer browned onion, coriander leaves. Now add rest of the rice.
  3. Now close the vessel and put it in dum.             
Chicken biriyani is ready to be served.


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