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South indian recipes kinds of rice

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BISI BELA HOLI (Sambar Bath) Rice cooked with veg-etables

Ingredients for 4 servings:

Masala Ingredients:   
2tsp. ghee2inchescinnamon sticks
2Tbsp. chana dhal2cloves 
2Tbsp. coriander seeds2cardamom
6red chillies2Tbsp. grated coconut
1/4 inch square asafoetida1/4 inchginger
 (powdered)   

Fry the above ingredients in 2 tablespoons ghee over slow fire until golden brown and grind them into a smooth paste.

Vegetables:

  tamarind {size of a lime)
1(big) potato1c. rice
1/4 cauliflower1/2 c. toor dhal
2carrots1tsp. salt
10 beans1/8 tsp. turmeric
2(big) onions12cashew nuts
1(big) tomato12raisins
1c. green peas1/2 c. ghee
1bell pepper2Tbsp. coriander leaves

Cut the vegetables into big pieces and wash them well. Soak tamarind in 3 cups of water for 1/2 hour and extract the juice from the pulp. Wash rice and dhal and strain the water. Mix rice, dhal, tamarind water and vegetables, masala paste, salt and turmeric powder. Pressure cook for 15 minutes. Fry nuts and raisins in ghee and add to the bath. Garnish with coriander leaves. Serve hot.

CAULIFLOWER PULAV

Ingredients for 6 to 8 servings

11/2 c. basmati rice2medium onions, chopped
1stick butter12 cloves garlic chopped
8oz. frozencauliflower2crushed cardamom
2tsp. salt 1stick cinnamon
1/2 tsp. black pepper powder6cloves
1/2 tsp. redpepper powder  
1/2 inch ginger1/2  tsp. coriander powder
20r 3 greenchillies21/3 – 3 c. water
1tsp. cuminseeds5Tbsp. sour cream

Wash rice thoroughly and soak it in water for 1/2 hour. Heat butter. Fry cauliflower with 1 tsp. salt black and red pepper until it is half cooked. Remove cauliflower from the butter and fry onion and garlic in the same butter. Add cardamom, cinnamon, cloves and rice and fry for a few more minutes. Add fried cauliflower sprigs, sliced ginger, green chillies, salt (1 teaspoon), cumin seeds and coriander powder. Continue to fry for 5 minutes. Add 21/2 to 3 cups of water. Then add sour cream. Cover and cook until all water evaporates. Pour the mixture in a greased metallic or Pyrex ware and cook it inside the oven at 300 degrees for 20 to 30 minutes. Garnish pulav with sliced onion, cucumber, tomatoes and toasted almonds.

BIRIYANI (Game-hen, Lamb, Chicken)

4lb. meat (cut)3cups basmati rice
2tsp. saffron2Tbsp. hot milk
1Tbsp. oil3onions sliced
1tsp. cumin seeds  
4pieces cinnamon10 cloves
12 pieces cardamom2bay leaves
5cloves garlic2inch ginger
2green chillies1Tbsp. lemon-juice
1tsp. cayenne pepper  
2cupsyogurt1cup coriander leaves
1cupmint leaves1tsp. green chillies
1tsp. salt (chopped)
1/4 cupraisins plumped1/4 cup almond slivers
in hot water (roasted)

Soak rice in salted water for 3 hours. Wash a couple of times. Warm milk and dis-solve slightly roasted saffron in it. Heat oil, add half the cardamom, cloves, cinnamon and bay-leaves, and stir once; throw in cumin stir once; saute 2 sliced onions in heated oil over high flame until edges brown. Grind garlic, ginger and chillies to a paste with some water in a processor or blender. Add to the onion and saute for 2 minutes. Add cayenne pepper and stir once. Add meat and brown on all sides Reduce heat to a simmer, cover and cook for 10 minutes. Chop mint and coriander roughly and add to yogurt. Add green chillies and half the milk-saffron mixture to yogurt. Add half the yogurt mixture, salt, 1/4 cup water to the meat, bring to a simmer, cover and cook on a low flame for 10 minutes. Uncover, add lemon-juice and cook for an additional 10 minutes. Add 1 tsp. salt.

Meanwhile bring 2 quarts of salted water to a boil. Add drained rice and rest of cardamom, cloves, bay-leaf and cinnamon. Bring to a boil and half cook (7 minutes). Drain all the water. Transfer the meat mixture to a oven-proof casserole. Add the rest of the yogurt mixture as a layer. Layer the half cooked rice on top. Make a hole and pour the rest of the milk-saffron in it. Cover with a moist cloth or paper-towels. Cover this with aluminum foil and lid (if available).

Bake in preheated oven at 325 F for 30 minutes. Uncover and cook for 10 minutes.

Garnish with almonds, raisins and browned onion slices. Serves 8 people.

CHICKEN BIRIYANI

Ingredients for 6 to 8 servings

4lb. chicken(cut)3cups basmati rice
1coconut 1Tbsp. salt
 Masala Ingredients:  
2inch ginger 11/2 tsp. poppy seeds
4pods cardamom2tsp. fennel seeds
11/2 garlics(whole)3in. cinnamon
2Tbsp. mint leaves (chopped)2green peppers
10 cashew nuts 7cloves

1/2 cup coriander leaves

(chopped)

Grind these spices with 1/2 cup water and make a masala paste.

Spices to be sauteed:

4cloves15 cashew nuts
11/2 inches cinnamon2sticks butter
  1c. onion (cut)
1/4 tsp. turmeric powder1Tbsp. mint leaves
5bay leaves2Tbsp. coriander leaves
4cardamom  

Grind coconut pieces and extract 6 cups of milk.

In a heavy bottomed 6 quart saucepan, saute all above mentioned spices in 2 sticks butter. When they all turn into golden color, add the ground masala paste. Stir the mixture. Two minutes after that, add the well cleaned chicken pieces and salt. Keep on stirring for 5 minutes. Add 2 cups of Coconut milk. When chicken is 3/4th cooked, add the rest of the coconut milk. When the whole mixture boils, add the washed basmati rice. When rice is half cooked, pour the whole mixture into oven ware tray and place it inside the oven at 250 degree. Biriyani will be ready in 20 minutes. Serve It with yogurt pachadi.

COCONUT RICE

Ingredients for 4 to 6 servings

1c. rice11 cashew nuts (split into 2)
2Tbsp. melted butter1/2 tsp. mustard seeds
3or 4 whole green chilies or red 
2tsp. urad dhalpeppers (cut into pieces)
2tsp. chana dhal1/2 fresh Coconut, shredded
1/2 tsp. cumin seeds2 tsp. salt

Cook rice separately and let it cool for a while. In a sauce-pan, add melted butter or ghee and mustard s eds and fry in low heat until the seeds start popping. Then add urad dhal, chana dhal cumin seed, cashew nuts, chili or pepper and fry until the dhals are light brown. Add Coconut shreds and fry on low heat until the coconut is slightly brown. Always stir constantly while frying. Add salt and rice and mix well. Note: Depending on your taste you can vary the proportions of the above ingredients .

EGGPLANT RICE (Vangi Bath)

Ingredients for 4 servings.

1c.rice1lb.eggplant
2c. water1/8 tsp. turmeric powder
11/2 tsp. mustard seeds1/8 tsp. asafoetida
10curry leavessalt to taste
10tsp. oil4cashews
2onions (medium), chopped  
 Masala Ingredients:  
1tsp. chana dhal4red chilies
1tsp. coriander seeds1tsp. urad dhal1

Fry masala ingredients in 1 tsp. oil until golden brown in a fry pan over medium heat. Dry blend mixture into a powder. Cook 1 cup of rice with 2 cups of water and cook in pressure cooker for 5 minutes. In a fry pan, saute mustard seeds, and curry leaves in oil. When mustard seeds start popping, add chopped onion, eggplants, turmeric powder, asafoetida, salt and ground masala powder. When eggplant is fried well, remove the skillet from heat and pour the eggplant mixture into rice. Mix the rice with eggplant. Top it with roasted cashews.

LEMON RICE

Ingredients for 4 to 6 servings.

1 c. rice

2 Tbsp. melted butter or ghee 1/2 tsp. mustard seeds

2 tsp. urad dhal

2 tsp. chana dhal

2 tsp. cumin seeds

12 cashew nuts (raw) split

into 2 or 4 pieces)

5 green or red chilies

(cut them into pieces)

1 or 2 carrots, shredded

2 tsp. salt

juice from 1 whole lemon

Cook rice separately and let it cool for a while. In a saucepan add ghee a d mustard seeds and fry it on low heat, until1 the seeds start popping. Then add urad dhal, chana dhal, cumin seeds, cashew nuts, chilies or red pepper and fry them until they are light brown. Add shredded carrots and fry for 5 minutes. Always stir constantly while frying. Add salt, rice and lemon juice and mix well. Note: Depending on your taste you can vary the proportions of the above ingredients .

MEAT BIRIYANI

1lb. meat 1Tbsp. coriander leaves
1c. yogurt oryogurt 1 Tbsp. mint leaves
1stick butter 2medium size tomatoes cooked
5small piecescinnamon sticks2inch ginger
3bay leaves 1whole garlic
3cardamom 1tsp. cumin powder
3cloves1Tbsp. salt  
4big onions1/4 tsp. turmericpowder
7green chilies1c. basmatirice 

Keep the meat soaked in the yogurt or yogurt for 1/2 hour. Heat the butter, season it with cinnamon, bay leaves, cardamom and. cloves. Cut onions and green peppers lengthwise and add them into the fry pan with the other spices. When onion turns into golden brown color, add the coriander and mint leaves and the tomato pieces. (If mint leaves are not available use a drop of mint essence) .After 2 minutes, add crushed ginger and garlic, stir nicely. Then add the meat and yogurt, cumin, salt and turmeric. If it is cooked in the pressure cooker, it will take 20 minutes to cook. Otherwise, cook meat until it becomes soft. Remove excess water (gravy) from meat and measure it and keep it aside . In a different vessel measure the excess gravy taken from meat and add enough water to make the liquid into 1 cup and heat it on the stove. Wash and add basmati rice into it and cook. When all water evaporates, rice would have been cooked only halfway. Preheat oven to 350 degrees. Cover the bottom of a tray with meat and top it with rice. Cover the tray with aluminum foil and bake it for 30 minutes. A little warm water can be sprinkled if there is not much moisture. Serve this with onion pachadi.

PEAS RICE

Ingredients for 4 servings

5green chilies1c. coconutmilk
15 pieces coriander leavessalt to taste 
1Tbsp. + 1 c. water1/2 c. freshpeas
1c. basmati rice1c. choppedonions
3Tbsp. melted butter1tsp. masala powder
  6cashews 

Blend green chilies and coriander leaves in 1 tablespoon of water into a smooth paste. Saute rice in 1 teaspoon melted butter very lightly over low fire for 5 minutes. In a saucepan, combine 1 cup Coconut milk, 1 cup water, salt, peas, sauteed rice and green chili paste and cook for 15 minutes. Saute chopped onions, masala powder and cashews in butter in a fry pan over medium heat until golden brown and mix it with cooked rice. Serve hot.

PLAIN RICE

1 c. rice                                                              2 c. water

Wash rice. Boil water in pressure cooker and add rice in the boiling water and keep it closed. 5 minutes after steam comes out rice would be ready. Can be cooked in a regular pan over medium heat. When rice becomes soft and all the water is off you know it is cooked. You can add 1/2 cup frozen vegetables with the rice to make it look colorful and add 1 or 2 tablespoons ghee to make more palatable.

SESAME RICE

Ingredients for 3 to 4 servings.

1c. rice4red chilies
2c. water1Tbsp. urad dhal
1Tbsp. oil11Tbsp. sesame seeds
salt to taste1/8 tsp.tsp. asafoetida

Wash rice and mix 2 cups of water and cook In the pressure cooker for 7 minutes. Dry blend mixture of fried sesame, chilies, urad dhal and asafoetida powder. Mix the powder with cooked rice.

SUGAR BATH (Sweet Rice)

Ingredients for 7 servings.

1/2 c. moong dhal4c. water 
1Tbsp. ghee1c. rice 
1c. grated coconut1c. brown sugar 
2Tbsp. cashew nuts {broken into1stick unsaltedbutter
pieces)10 tsp. cardamom(powder)
2Tbsp. raisins   

Dry fry moong dhal until they turn into brown color. In a tablespoon of ghee saute grated coconut until they turn into golden color. Remove the coconut and saute cashew nuts and raisins in the same pan until they become golden color. In a saucepan heat 4 cups of water. When the water boils, add the fried moong dhal and rice. When they cook well, (they would become soft) add brown sugar. Keep stirring. Then add grated coconut, cashew nuts, raisins and butter. Mix well. By this time most of the water would have been evaporated. Add powdered cardamom to the rice and remove from heat. Used as a dessert. Tastes like rice pudding.

TAMARIND RICE (Rice mixed with a tartar flavored sauce)

Ingredients for 4 to 6 servings.

1c. rice2tsp. split urad dhal
2c. water1Tbsp. chana dhal
3Tbsp. vegetable oil2tsp. curry leaves
1tsp. mustard seed2red peppers (whole)
1/8 tsp. asafoetida (powder)1/2 tsp. coriander seeds
salt to taste1/2 tsp. fenugreek
1tsp. tamarind paste  

(dissolved in 1 Tbsp. water)

Cook 1 cup of rice with 2 cups of water as explained in the directions for mak-ing plain rice. In a fry pan, heat oil1 and saute mustard seeds, urad dhal, chana dhal, (which should have been soaked in water for an hour) curry leaves, pepper and

asafoetida. When the whole mixture turns into golden colors remove from heat and add the salt and tamarind in the hot mixture and mix it well. Pour the whole mixture into the cooked plain rice and mix it well. Dry fry coriander seeds and fenugreek and powder it in the blender and mix it also with the rice . In the type of tamarind rice which is prepared in Andra Pradesh, instead of mixing dry fried coriander and fenugreek, they dry fry 2 tablespoons of sesame seeds and powder it in the blender and mix it with the rice . For trips, travels and also for outdoor camping, you can take tamarind rice since it does not spoil easily.

TOMATO RICE (Type I)

Ingredients for 3 to 4 servings.

1 c. rice

2 c. water.

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tsp. chana dhal

1 Tbsp. oil

1 onion

3 large tomatoes(cut)

2 or 3 green chilies (diced)

Cook the rice with 2 cups of water as explained in plain rice. Fry cumin seeds, mustard seeds and chana dhal in a tablespoon of oil, until the mustard seeds pop and the dhal is golden brown. Saute the onions. Add the tomatoes and green chilies and cook for 10 minutes. Mix the rice with the paste well and garnish with coriander leaves.

TOMATO RICE (Type II)

1 c. basmati rice

3 medium size well ripened

tomatoes

1 medium size onion

l or 2 hot green hot peppers

2 Tbsp. oil

2 Tbsp. butter

Masala ingredients:

2 or 3 cloves garlic

1 tsp. .poppy seeds

1/2 tsp. coriander powder

1/4 tsp. black pepper, powdered 1 red chili

1/2 x 1/2 inch cinnamon

salt to taste

Clean the rice. Blanch the tomatoes, cut into moderately small pieces and keep separately. Thinly slice the onion and slit the green hot pepper lengthwise. Grind the masala ingredients, adding enough water to make it into a smooth paste. Heat 2 tablespoons of oil in a heavy bottomed saucepan and saute onion and chilies until lightly brown. Then add the masala paste and fry until the raw flavor is lost and oil separates. Add the tomato pieces and keep stirring for about 5 minutes. Add 1 1/2 cups of water and let it boil. When water boils, add rice and salt. When rice is three-fourth cooked, add the butter, cover it and let it cook in the oven preheated at 350 degrees F. for 15 minutes. Coriander leaves may be added before leaving it in the oven.

VEGETABLE PULAV (Rice cooked with vegetables)

Ingredients far 6 to 8 servings.

2.17   YOGURT RICE (Rice mixed with yogurt)15
2c. basmati rice3x 3 inch coconut 
4to 6 hot green peppers11/2 tsp. or more salt 
1/4 x 1/4 inchfresh ginger1/8 tsp. turmeric powder 
4cloves garlic 2oz. butter or ghee 
4cloves 2sticks cinnamon 
1tsp. poppy seeds4cloves 
 small stickcinnamon4bay leaves 
1/2 c. choppedcoriander leaves10-12 curry leaves 
21/2 c. water 4whole green cardamom 
12 cashew nuts 6pieces mint leaves or 
1/4 tsp. driedmint leaves1c. fresh or frozen peas 
    and carrots 

Grind the peppers, ginger, garlic, cloves, poppy seeds, cinnamon, and coriander leaves, adding 1/2 cup water. Adding enough water grind coconut in a blender and make 2 cups of coconut milk. In a saucepan heat butter over medium heat and saute the cinnamon, cloves, bay leaves, curry leaves, green cardamom, cash nuts and mint leaves (add the cashews at the end) .Add the onion and masala paste. When onion turns brown, add 2 cups of coconut milk and 2 cups of water. When the mixture boils, add rice, turmeric powder and salt. When rice is half cooked, add the vegetables and pour the mixture in a tray and bake it in the preheated oven for 20 minutes at 350 degrees temperature. Serve it with onion pachadi.

YOGURT RICE (Rice mixed with yogurt)

Ingredients for 4 to 6 servings.

1c. rice 1Tbsp. oil
21/2 c. water10 curry leaves
1c. yogurt1hotgreen pepper (cut
1c. Sourcream into2 or 3 pieces)
salt as per taste1/8 tsp. asafoetida powder
1/2 tsp. mustard seeds1redpepper (break into
1/2 tsp. urad dhal 2 or3 pieces)
10 slicedpieces cucumber1/4 x1/4 inch fresh ginger
10 slicedpieces tomato1tsp. coriander leaves
    (chopped)

Cook 1 cup of rice with 2 1/2 cups of water as explained in the directions for plain rice. Mix the rice with yogurt, sour cream and salt well. If you make yogurt rice in the morning to eat in the evening, you may use 1 cup of warm milk in the place of Sour cream. In a fry pan, saute mustard seeds and urad dhal in oil. When mustard seeds pop, add curry leaves, asafoetida, chopped green and red pepper, ginger and coriander leaves. When the whole mixture turns into golden color, remove from heat and pour it into the yogurt mixed rice. Mix well and garnish it with tomato and cucumber pieces. In the course of the day, if the yogurt rice gets solidified, add warm water to bring it to the semi-solid consistency. Good to serve this at picnics. Since it does not spoil fast, can be carried to be used as a lunch during short trips, specially in hot summer season.

GHEE RICE

2c. Basmati rice 4cloves
31/2 c. water (hot)4pods cardamom
1big onioncut lengthwise1tsp. garlic powder
1/4 c. ghee(meltedbutter)1/2 tsp. ginger powder
 1/2 inch cinnamon stick1tsp. salt

Wash and soak the rice in warm water for 1 hour. In a 2 1/2 quart saucepan, heat the ghee. Add cinnamon, cardamommom, cloves and onions. Fry till onions become slightly brown. Add garlic and ginger powder, rice and 3 1/2 cups of hot water. When the water comes to full boil, add the salt, lower the heat and cover. Stir it once after 10 minutes. Then cover it and cook for another 15 minutes. Remove from heat when the water is gone and rice is soft. Serve rice with any kurma (a type of vegetable or meat curry. )

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