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Monday, October 10, 2011 Dinners Easy Recipe Food Recipes How To Cook Pakistani Dishes Pakistani Recipes Popular Recipes 2011 Rice Recipes Simple Recipes
Popular Rice Recipes 2011
Black Eyed Beans Savoury Rice
1 1/2 cups long grain rice washed & soaked 30 minutes
1/2 cup black eyed beans soaked overnight
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. sambhar masala
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1 stalk curry leaves
2 whole red chillies
1 tbsp. coriander finely chopped
1/2 tsp. each cumin seeds, mustard seeds, urad dal
1 tsp. lemon juice
3 tbsp. oil
salt to taste
Pressure cook black-eyed beans till tender. Drain, keep aside.
Boil rice till each grain is separate. Drain, cool, keep aside.
In a heavy sauce pan, heat oil, add seeds and urad dal.
Allow to splutter, add curry leaves, whole chilli, stir.
Add onions, cook till light pink and tender.
Add all masalas, beans, salt, lemon juice, tomatoes, stir.
Add rice and stir gently with a spatula, till the gravy coats rice evenly.
Cover and simmer for 2-3 minutes till hot.
Garnish with chopped coriander. Serve piping hot.
Quick Ghee Rice
3-4 green chilies
cumin seeds little
3 to 4 whole nut mugs
1 small clove garlic mashed nicely
1/2 inch piece ginger mashed or cut nicely optional
cashew pieces little.
3 tbsp butter or oli
1 cup basmati rice or long grain also can be used
Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic
ginger, cashew till onion turns little brown.
Wash rice and fry for a minute or so along with other and add 2 cup water to it and
cook till done. Add salt and lemon to taste.
when all is done if wanted cilantro can be added.
You can serve raita with this.
This serves for 2 to 4 people along with other food.
Ginger Citrus Rice
2 table spoons oil
2 table spoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups of water
2 cups basmati rice
2 teaspoons salt
1 large lime
In saucepan over medium heat, heat oil until very hot, but not smoking.
Add ginger root and ground cumin and cook for 1 minute.
Add 4 cups water and bring to a boil.
Stir in rice and salt.
Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed
and rice is tender.
Stir in lime juice.
Brown Rice & Bell Pepper Pulao
1 cup uncooked brown rice
2 medium size green bell peppers
1 green and 1 sweet pepper ( Red / Orange) chopped fairly small
1 Jalapeno chilli or the amount to suit your taste
1 medium onion finely chopped
Cilantro (I like a lot of it)
1/4 tsp of jeera
Salt and pepper to taste
1 Tbsp. olive or canola oil
3 Tbsps shredded sharp cheddar cheese
Cook and set aside the brown rice with 1/2 tsp of salt according to the
instructions on the package.
Heat the oil in a heavy bottomed pan and toss in the jeera.
Once it changes color, add the onions and chopped jalapeno chillies and
saute for about 3 to 5 mins.
Add the chopped bell peppers and continue to saute. The veggies should
not be too soft.
The flavor is best when the peppers are still a bit crisp.
Season with salt and pepper and add the chopped cilantro.
Toss this mixture with the cooked rice and shredded cheese while still
warm and serve immediately.
Serves 2 as a main course.
Chilli Garlic Rice
Green Chillies : 6
Garlic : 2 pods
Rice : 1 cup
Carrot : 1/4 cup
Beans : 1/4 cup
Peas : 1/4 cup
Onions : 1/4 cup
Salt : as per your taste
Cook rice and separate the grains with a fork.
Put one tablespoon of oil in a skillet and fry the onions first and then the
cubes of carrots and cut beans and peas together.
Meanwhile make a paste of the green chillies and garlic.
After the vegetables are cooked (do not overcook them) pour this mixture,
the paste and the salt in cooked rice and mix it well and serve.
Jhat Pat Mint Rice
1 cup Basmati Rice
2 cups water,
1 tbsp oil/ ghee
1/2 tsp. ginger-garlic paste
1 med onion chopped vertically in thin slices
3 tbsp mint chopped
2 green chillies slit vertically
Cook the rice. But make sure it does not get overcooked.
After the rice is done, heat the oil and add the cloves, peppercorns, gin-
ger-garlic paste and chillies. Fry this and then add the onion.
When it starts turning pink add the mint and the rice.
Add salt to taste.
Your mint rice is ready to be served
Baked Vegetable Rice
2 small bowls of cooked Rice,
2 cups Curd,
2 Potatoes cut in chips,
2 Tomatoes cut round,
1 Onion cut round,
2 tsp. Garam masala
1 tsp Pepper
Salt according to taste
First of all fry the potato chips, onions and peas.
Then heat 4 tbsp ghee and add 1 piece of cinnamon and 2-3 cloves then
after the ghee cools down add it into the whipped curd, also add the
garam masala and the salt to it then keep it aside.
Now take a baking vessel and thus make one layer of cooked rice, then
pour the vagharela curd on it, and then arrange a layer of vegetables on it
and then again make a layer of rice and then on it curd and then again
vegetables, now sprinkle pepper over it and preheat the oven for 10 min-
utes on 350F.
Then bake the rice for 30 minutes and behold a delicious concoction of
rice, curd and vegetables awaits ur appreciation..
Carrot Capsicum Rice
Capsicum - 2
Carrot - 1 medium size
Lime - 1
Rice 1 cup
Water 2 cups
1 tsp Turmeric Powder
1 tsp Oil or Ghee
Salt to taste
3 tsp Coriander seeds
3 tsp Bengalgram dhal
5 Red Chillies
Fry the above ingredients and make it into a powder without adding any
Cut the capicum into small pieces and fry it with salt and add the powder
to the vegetable once it is cooked.
Do not fry it too much after the powder is added as it will lose its smell.
Add the cooked rice to it and mix it well add salt if less. Garnish with
coriander and cashews and serve.
Basmati Rice - 2 cups
Water - 3 cups
Green Chillies - 2 or 3 sliced
Kabooli Chana - 3/4 cup
Mustard seeds - 1 tea spoon
Lemon Juice - 4 Oz. or to your taste
Cumin seeds - 1 tea spoon
Curry leaves - 10-15 leaves
Spice Mix Powder:
Chana Dal (Yellow Split Peas) -
Coriander (Dhania)seeds - 2 tbs
1 table spoon
Methi Seeds - about 6-8
Red Chillies - 4 or to your taste
Soak Kabooli Chana for 8 hours and cook them in pressure cooker just
like cooking for chana masala. Keep them aside.
Dry Grind Coriander seeds, Methi Seeds, Red chillies.
Wash the Rice with luke warm water and soak it in 3 cups of cold water for
10 minutes. Cook the rice in automatic rice cooker or pressure cook if you
like. [well, I prefer automatic rice cooker, because I am not very good in
using pressure cooker, anyway]
Heat 6-8 tablespoons of oil and season the Mustard seeds, Cumin seeds,
Chana dal and Curry Leaves.
Add Cooked Chana, and Dry Spice powder, lemon juice, salt to the above
oil. Let it stay for 2-3 minutes and switch off the stove.
Pour this mixture to the cooked Basmati Rice and mix it well.
1 cup rice basmati
1/4 cup boiled peas
Mix flour, oil, chilli powder, salt and
2 bay leaves, 3-4 cloves
oregano seeds, add 1 tbsp water.
1" stick cinnamon
Make a hard dough. Break off a
2 cardamons, 1 stalk curry leaves
piece and roll into shape and size of
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp dhania powder
Put plenty of water to boil.
1/4 tsp turmeric
Submerge ghattas (the rolls) and
salt to taste
boil till done. (About 1/2 hour)
juice of 1 lemon
Drain, cool and chop into round 1-1
1 tbsp cashews
1/2 cm. long. Keep aside.
1 tbsp currants (optional)
2 tbsp ghee (or oil)
1/2 cup ghatta pieces
Boil rice in plenty of water. Each
1 tbsp each jeera and mustard
grain should be separate.
Heat ghee in kadai (pan).
Add mustard seeds, jeera, cashews,
bay leaves, cloves, cinnamon,
1/2 cup gram flour
cardamons and curry leaves.
1/2 tbsp oil
Chilli powder, salt to taste 1/4 tsp
Add ghattas and peas.
Add masalas, lemon juice and salt.
Stir fry till ghee separates. Add to
Mix slowly and well. Heat either in
warmer, heavy skillet, oven or
Garnish with coriander.
Serve hot with curds.