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Sizzling Mushroom Pepper rice

Sizzling Mushroom Pepper rice
Posted in : Rice on by : Simmi Iyer

INGREDIENTS   130 g fresh mushrooms or other mushrooms of choice thinly sliced Vegan butter or neutral oil for cooking 1 1/2 cups cooked and cooled short grain or sushi rice leftover is the best 1 tbsp vegan mayonnaise or vegan butter see notes 1/2 tsp ground black pepper add more or less depending on how peppery you want it 2 tbsp cooked corn kernels 1 tbsp chopped scallions Sauce, to finish (recipe
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Veg Biryani

Veg Biryani
Posted in : Rice on by : Simmi Iyer

Spiced basmati rice is studded with crunchy cashews, rich coconut flakes, and sweet raisins, and tossed with hearty roasted veggies and spicy baked tofu to make this flavor-packed vegan vegetable biryani. This dish is as pretty as it is delicious, and perfect for special occasions! Ingredients For the Rice 2 tablespoons vegan butter 2 medium onions (about ¾ pound
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carrot and cabbage rice with tofu and veggies stir-fry

carrot and cabbage rice with tofu and veggies stir-fry
Posted in : Rice on by : Simmi Iyer

DESCRIPTION Eat the Rainbow Series – Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry. Healthy everyday recipe loaded with vegetables. INGREDIENTS CARROT AND CABBAGE RICE 1 cup basmati rice1.5 cups water 1 teaspoon Indian sesame oil2 tablespoon minced garlic1 tablespoon minced ginger2 tablespoon spring onion, white part1 cup carrot, finely chopped1 cup cabbage, finely chopped1 veggie stock cube1/2 teaspoon salt1 teaspoon peri peri seasoning1/4 cup spring
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Chettinad Style Prawn Biryani Recipe

Chettinad Style Prawn Biryani Recipe
Posted in : Rice on by : Simmi Iyer

Chettinad Style Prawn Biryani Recipe is a South Indian version that is cooked with assorted spices and given the authentic Chettinad flavors by a wide usage of shallots, black pepper and coconut. Chettinad of cooking is an integral part of South Indian Cuisine, the rustic flavors of South India brings and amazing texture, flavor, and aroma
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MUSHROOM & PEAS PULAO

MUSHROOM & PEAS PULAO
Posted in : Rice on by : Simmi Iyer

Ingredients 1 tbsp light cooking oil 1/2 tsp whole cumin seeds 2 large garlic cloves, minced 1 medium onion, thinly sliced 2 cups sliced shiitake mushrooms salt, to taste 1/4 tsp red chilli powder 1/2 tsp coriander powder 1/2 tsp cumin powder 2 cups Basmati rice 1/2 cup frozen green peas, thawed Instructions Heat oil in a non-stick deep pan and saute cumin seeds, garlic and onions till tender and fragrant.
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Yellow Rice

Yellow Rice
Posted in : Rice on by : Simmi Iyer

This fragrant spiced rice from a famous restaurant, is a little more celebratory than standard white rice and is elevated by using great-quality basmati, you can eat this rice with some crab curry Ingredients basmati rice 200g ghee or butter 1 tbsp cinnamon 1 stick green cardamom pods 2 cloves 3 pandan leaf 7½cm piece, or 3 dried pandan leaves ground
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Kashmiri Pulao

Kashmiri Pulao
Posted in : Rice, Vegan / Gluten Free on by : Simmi Iyer

My recipe for Kashmiri Pulao is packed with toasted nuts and warming spices for an aromatic rice dish that is mild and faintly sweet in taste. Whether you serve this gluten-free and vegan dish as a side or light lunch, you’re sure to love it. Kashmiri pulao is a delicious variant of rice pulao from
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Cauliflower ‘rice’ biryani

Cauliflower ‘rice’ biryani
Posted in : Rice on by : Simmi Iyer

Cauliflower takes the place of the usual rice in Monica’s vegetarian biryani recipe, for a lighter, vegetable-centric spin on the traditional Indian biryani dish.  Ingredients 1 cauliflower  2 tbsp of vegetable oil 10 cashew nuts, raw 1 bay leaf 1 cinnamon sticks 5 cardamon pods 1 onion, finely sliced 50g of green beans, trimmed 50g of carrots ,
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Almond Mix Grain Biryani

Almond Mix Grain Biryani
Posted in : Rice on by : Simmi Iyer

Someone has very rightly said that biryani is not just a dish, it’s an experience that you need to have once in a lifetime! With Almond Mix Grain Biryani, you will get a feeling that is unmatched by any other version of the dish. While the mention of biryani itself brings water in your mouth,
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Chicken Biryani

Chicken Biryani
Posted in : Rice on by : Simmi Iyer

Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, either with meat, or eggs or vegetables such as potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions
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Parsi Brown Rice

Parsi Brown Rice
Posted in : Rice on by : Simmi Iyer

Indian food is a combination of various flavors – salty, sweet, bitter, sour and hot. Ideally these flavors should not only balance within a dish but a good meal should include dishes that balance each other’s flavors too. Though it is a traditional Parsi dish, Parsi Brown Rice is the perfect accompaniment to the savoury
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Gatte Ka pulao

Gatte Ka pulao
Posted in : Rice on by : Simmi Iyer

Gatte Ka Pulao is an authentic Rajasthani recipe, where gatte means dumplings uniquely made with Bengal gram flour and spices and then cooked with the combination of rice and makes a delicious and flavorful pulao recipe. Ingredients: For making the Gattas you need: 1 cup bengal gram flour (besan) 1 tbsp ginger minced A pinch
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Methi Mutter Pulao

Methi Mutter Pulao
Posted in : Rice on by : Simmi Iyer

Methi Matar Pulao, a mild pulao with richness of fresh methi leaves along with fresh green peas. The slight bitterness of the methi leaves balanced with coconut based masala adds a nice flavor to the pulao. Relish this methi peas pulao with Raita of your choice. Also do leave your comments if you like the
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Egg Biryani

Egg Biryani
Posted in : Eggs, Rice on by : Simmi Iyer

You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for
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Peanut Rice

Peanut Rice
Posted in : Rice on by : Simmi Iyer

Ingredients For Cooking Rice ▢1 cup rice ▢1.75 to 2 cups water or add as required ▢½ teaspoon salt or add as required For Peanut Powder ▢½ cup peanuts ▢1 tablespoon chana dal (split and husked bengal gram) ▢1 tablespoon urad dal (split and husked black gram) ▢3 dry red chilies – broken and seeds removed (can use byadagi or kashmiri red chilies) ▢3 tablespoons desiccated coconut ▢¼ teaspoon turmeric powder ▢1 tablespoon white sesame seeds – optional For Tempering
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