'Rice' ↓

Indian Rice varieties like Pulao, Biryani and all other rice recipes are featured here. Generally Rice is the main dish along with bread and is an important part of Indian Cooking. Find lots more Rice recipes from the Indian Food Kitchen website here - http://www.top-indian-recipes.com/indian-rice-recipes.htm

Chinese fried rice featured in traditional bowls. Photo by Eulinx

Fried Rice has to be one of the popular recipes that you find in Indian restaurants today. Along with the usual Rotis and South Indian dishes, you can expect to see different variations of the fried rice on the menu.

One of our guest readers at Indian Food Kitchen, Niti Sharma from Delhi submitted this recipe for Chinese Fried Rice.

What probably differentiates Chinese fried rice from Indian fried rice recipes is the use of the Soya sauce, spring onions and almost no usage of any other spices or masalas.

You can find one more recipe that was posted previously here:

How to make vegetable fried rice?

Enjoy this recipe with Tomato Ketchup or hot and sweet sauce.

Pulao is a great party dish. It’s loved by many and can make cooking for a group fun. That is the opinion that my mother has on party cooking. So instead of the regular Pulav, variations will help in making the meal different and tasty. A few days back I had Corn and Peas Pulao for weekend lunch.

This Sunday, the main dish was Chana Pulao. Chana - also called as Bengal Gram, chickpeas, Garbanzo Beans etc is used in many Indian dishes especially curries. This recipe can be made for either lunch or dinner and goes great with either raitas or vegetable kurma.

Channa Pulao decorated with cucumbers, onions and black grapes

Continue reading →

This has to be one of the easiest of fried rice recipes. This recipe comes from my mother and you can call this an Indo-Chinese dish.

I’ve tried this recipe when I cook once in a while and it comes out well most of the time.

The taste is neither too spicy nor too bland. It is best eaten with tomato ketchup or a hot and sweet sauce.

You can cook this for either lunch or dinner. It is a light-weight alternative to heavy foods.

Continue reading →

Make quick and tasty Peas and Corn Pulao with a refreshing Onion and Tomato Raita with this easy recipe.

Don’t you think weekends are those days of the week, where you are confused what to cook? My mother poses the same question to us and I just say any dish that comes to my mind, just like in a restaurant. My mom, of course doesn’t mind my jokes

Pulao is one dish that I’ve tasted on many Sundays and still be liked by all. This weekend, was time for Pulao (or Pulav?) again, but with a twist. I asked here, while cooking how does she make a dish more interesting. Adding your own ingredients or flavor to a ‘normal recipe’ can make any cooking more interesting and the dish tastier and more exciting to eat. I guess this comes more out of experience.

Peas and Corn Pulao garnished with Onion slices

Continue reading →

Nithya from Chennai sends this handy recipe for Capsicum Rice. She says - “This is a delicious rice and it will good especially for the tiffin boxes”. I used to remember when I was in school and my mother used to pack my lunch box with all kinds of Vegetable Rice recipes.

The advantage with capsicum or with any othervegetable rice is that they are quick to make, delicious for a meal, and it stays relatively fresh for some amount of time. And if you are a bachelor or new to Indian cooking, this one gives you a good start to Indian cooking.

Photo by lspeng

Continue reading →

Rahini from Georgia, US has sent this tantalizing recipe for Cashew and Raisins Pulao. Pulao and Biryani find a special place in Indian Cooking and it requires some practice before you perfect this tasty Indian dish. Now’s your chance to try this exquisite recipe as a weekend treat.

You’ll need (Serves 4):

2 Cups Long Grain Rice (Preferably Basmati)
Cashews 1/2 Cup
Raisins 1/2 Cup
Saffron 1 tsp
Turmeric Powder 1 tsp
Small onions /Shallots 1/2 Cup
Coriander Leaves to garnish
Red Onion 1/2 Cup
Oil 3-4 tbsp
Cinnamon -1 Stick
Cardamom - 3
Cloves -3
Salt to taste

How to:

Rinse the rice well and drain it in a colander.Bring the water to a simmer and add saffron .
Take a non stick vessel and heat oil.Add cashews ,cinnamon,cardomom & cloves.

Fry until cashews turn brown ,add shallots saute for few minutes.Then add raisins and turmeric powder. Add the rice and mix it well,add the boiling water and salt .

Close the lid and cook for 10 mins and reduce the heat to the lowest possible level. Mix the rice once and leave it closed for 5 more minutes.

In a seperate skillet fry the onions in oil.Garnish the rice with the fried onions along with coriander leaves.

Ingredients:

2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander seeds
1 tsp powdered garam masala
1 tbsp salt
1 tsp turmeric

Method:

In a heavy based pan, heat the ghee and add the cumin and the ginger.When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till wellmixed.

Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.