Category: Rice

A variety of Rice recipes from around the World…

Vegetable Pulav

Vegetable Pulav

vegetable-pulav
Vegetable Pulav
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15-20 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Daawat Basmati Rice – 1 cup
Onion, chopped – 1 no.
Jeera – ½ teaspoon
Clove Pods – 2-3 nos.
Bay Leaves – 2-3 nos.
Cinnamon Stick – 1”
Green Peas, half boiled – ¼ cup
Vegetables (Carrot, Beans, Cabbage, Caspicum), finely chopped – 1 cup
Black Pepper, coarsely ground – ½ teaspoon
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. Keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add onion. Sauté till brown.
• Add water.
• Add soaked rice.
• Add salt to taste and black pepper.
• Cover it with lid. Cook rice until half done.
• Add all the vegetables. Mix well.
• Cover with lid.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Curd Rice

Curd Rice

curd rice
Curd Rice
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15-20 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Daawat Basmati Rice, boiled and cooled – 2 ½ cup
Refined Oil – 1 tablespoon
Milk – ¾ cup
Curd – ¾ cup
Curry Leaves – 10-15 nos.
Mustard Seeds – ½ teaspoon
Safed Urad Dal (Split De-Husked Black Gram) – 1 teaspoon
Coriander Leaves, chopped – 2 teaspoon
Whole Kashmiri Red Chilli – 2 nos.
Salt to taste

Method
• Pressure cook Daawat Basmati Rice and mash it slightly. Cool it.
• Take Rice in a bowl.
• Add curd and milk. Mix well. Keep aside.
• Heat refined oil in a small pan.
• Add mustard seeds, curry leaves, safed urad dal and broken whole kasmiri red chilli.
• Remove from flame.
• Add the tempering to the prepared curd rice.
• Add coriander leaves.
• Mix well. And, keep aside for 1-2 hours.
• Keep in refrigerator. Serve cold.

Video

Onion Pulav

Onion Pulav

onion-pulav
Onion Pulav
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15-20 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Water – 2 cups
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera and clove. Sauté till it starts crackling.
• Add onion. Sauté till it turns brown.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Jeera Rice

Jeera Rice

jeera-rice
Jeera Rice
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15-20 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Jeera – 1 teaspoon
Salt to taste
Water – 2 cups

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till the starts crackling.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl.

Chholia (Fresh Green Bengal Gram) Pulav

Chholia (Fresh Green Bengal Gram) Pulav

chholia-pulav
Chholia Pulav
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 25 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Chholia (Fresh Green Chana) – 1 ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it turns brown.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add Chholia. Sauté for 2-3 mins.
• Sprinkle with little water. Cover it for 2-3 mins.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Lauki Pulav

Lauki Pulav

lauki-pulav
Lauki Pulav
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15-20 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Lauki, grated – 1 ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera and sauté till it starts crackling.
• Add clove pods.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add grated lauki. Sauté for 2-3 mins.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Soya Mutter Pulav

Soya Mutter Pulav

soya-mutter-pulav
Soya Mutter Pulav
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15-20 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Soya Granules – ½ cup
Peas – 1 ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak soya granules in hot water for 10 mins. Drain the water and keep aside.
• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add soaked soya granules and peas.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Chana Dal Pulav

Chana Dal Pulav

chana-dal-pulav
Chana Dal Pulav
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15-20 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Chana Dal, soaked for 2-3 hrs. – ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 ½ cups

Method
• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add chana dal and ½ cup water.
• Boil for 10 mins. Till half done.
• Add black pepper and salt to taste.
• Add 2 cups water.
• Mix well. Add soaked rice.
• Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Chicken Pulav

Chicken Pulav

chicken-pulav
Chicken Pulav
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 30 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Chicken, with bones – 200g
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Kasuri Methi – 1 teaspoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Red Chilli Powder – ½ teaspoon
Everest Biryani Pulav Masala – 1 tablespoon
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method

• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it turns brown.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add chicken and sauté for 2-3 mins.
• Add red chilli powder, Everest biryani pulav masala and black pepper.
• Sprinkle little water and cover it for 5-10 mins till half done.
• Add 2 cups water.
• Add salt to taste.
• Add soaked rice when the mixture starts boiling.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Chicken Kheema Pulav

Chicken Kheema Pulav

chicken-kheema-pulav
Chicken Kheema Pulav
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 10-15 mins.

4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Chicken Kheema – 150g
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add chicken kheema and sauté for 2-3 mins.
• Cover it for 2-3 mins.
• Add 2 cups water.
• Add black pepper and salt to taste.
• Add soaked rice when the mixture starts boiling.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.