Rice

Thai curried fried rice

| Rekha Vengalil
One of the easiest one-pot meal that can be done up in a jiffy…
You can use beef, pork or prawns and veggies of your choice. Of course don’t use veggies that get too mushy as they cook. I have not used salt as store brought curry paste are salty and so does fish sauce.  So please taste first before adding salt.
 

You need –

  • Red curry paste – 2 tablespoon
  • Cooked cold rice – 2.5 cups
  • Chicken fillet – 200 grams, cut into thin strips
  • French beans – Cut into 1.5 inch long, 1/2 cup
  • Carrot – Cut into thin 1.5 inch long, 1/2 cup
  • Baby corn – Cut into 1.5 inch long, 1/2 cup
  • Lime leaves – 2, finely chopped
  • Fish sauce – 1.5 tablespoons
  • Spring onions and coriander leaves to garnish

How to –

Heat oil in wok/skillet. Add the curry paste and cook till fragrant and oil starts to separate. Add the chicken strips and fry till done.
Add the veggies and cook till done ( Do not over cook. Keep them crisp). Add the rice, lime leaves and fish sauce. Combine well and continue to fry till the rice is heated through.
 
Garnish with spring onions and coriander leaves. Serve hot with fried eggs.
 

Sending this recipe to Cooking With Seeds (CWS) December 2013: Rice. For detial on the events click here CWS event announcement

 

Chorizo & mushroom rice

| Rekha Vengalil


You need –

  • Chorizo – 2
  • Long grain rice – 1 cup (I used Basmati)
  • Chicken stock – 1 & 3/4 cups
  • White button Mushrooms – 8-10, quartered
  • Bell pepper – 1 small, finely chopped. I used red.
  • Onion – 1 medium, finely chopped
  • Garlic cloves – 2, minced
  • Paprika – 1.5. teaspoons or as per taste
  • Olive oil – 2 tablespoons or as required
  • Salt to taste
  • Fresh coriander leaves to garnish

How to –

Wash and drain the rice well. Remove the chorizo from its casings and with a wooden spoon break the meat and set aside.
Heat oil in a pan, add the garlic and saute for a minute. Tip the chopped onions and continue to cook till golden, Now add the paprika and fry till the oil starts to separate.
 
Add the chorizo and cook for 5 minutes. Add rice, mix well and fry for 2 minutes. Add the mushrooms and mix well. Stir in the stock, salt to taste. Cover and cook till rice is done.
 
 
Once done, turn off the heat, Add the chopped bell pepper, cover and leave to stand for 5 minutes.Remove the lid, fluff the rice with a fork. Transfer to a serving dish. 
 
Garnish with fresh coriander leaves and serve hot with raitha.
 
 

Lemon Rice

| Rekha Vengalil
A popular South Indian rice specialty where the rice is flavored with lemon juice, turmeric and tempered with few spices and peanuts. 
 
This fresh citrus flavored rice is one of the most loved dish at home. Infact this is a favorite of my mom too; one the first dish she learned to make after she moved to Bangalore from Kerala. So a lot of fond memories attached.

You need –

  • Basmati Rice – 1 cup
  • water – 2 cups
  • Turmeric powder – 1/2 teaspoon
  • Lemon juice – 1 tablespoon
  • Peanuts – 1/4 cup
  • Mustard seeds – 1/2 teaspoon
  • Urad dal – 1 teaspoon
  • Green chilli – 1, slit
  • Curry leaves – 1 twig
  • Asafoetida  – a pinch
  • Dried chili – 1
  • Salt to taste
  • Oil – 2 tablespoon
  • Water – 2 cups
 

How to –

Wash the rice and soak for 15 minutes. Drain the water completely off.

In a pan, bring the water turmeric and salt to rolling boil and add the rice. Cook till done. Once the rice is cooked. Keep it uncovered for a few minutes before you use a fork to fluff up the rice slowly. Set aside.

Heat oil in pan, Add the mustard seeds. when they start to pop, add the add the dried chili, urad dal, Asafoetida, curry leaves, Green chili and peanuts. Cook till the peanuts are slightly browned, stirring  constantly.

Pour this over the rice along with lemon juice and mix well. Check for seasoning and adjust accordingly.

Serve hot with you favorite chutney or pickle.

 

Coconut milk rice

| Rekha Vengalil
This is one of my favorite rice dishes. It’s actually been one since a child. I first had this at my then neighbor’s house in Bangalore.  Ever since I have fallen in love with this rice dish and mom or I have never been able recreate that taste like the Aunt in the neighbor did. Yet here’s something very close though.
 

 

I don’t know for some reason I have never made this ever since I started to blog. Well better late than never; here I am with rice dish that is so moist, delicious, full of wonderful flavors of the whole spices and moreish!

You will need –

  • Basmati rice – 1 cup
  • Coconut milk – 1 cup (I used the store brought)
  • Water – 1 cups
  • Onion – 1 small, thinly sliced
  • Garlic paste – 1 teaspoon
  • Ginger paste – 1 teaspoon
  • Green Chili – 1 slit length wise
  • Fennel seeds – ½ teaspoon
  • Cardamom – 2
  • Cinnamon – 1 small stick
  • Clove – 1
  • Bay leaf – 1
  • Ghee/ clarified butter – 1 tablespoon or as required
 
How to –
 
Wash the rice and soak for 15 minutes. 
Heat the pan and add the Ghee. Once the ghee is heated, tip in the spices (Fennel seeds, cardamom, cinnamon, clove and bay leaf) and fry till the raw spell is gone.

Add the onions, chili and ginger-garlic paste. Fry till the onion turns pink and the raw smell of ginger-garlic is gone. Please make sure not to burn them as this will change the color of the rice when you cook. Once done add the rice in and fry till the rice doesn’t stick to each other ensuring the rice not turning brown.
Add the coconut milk, water and salt to taste. Cover and cook till done.

 

Note – once the rice is cooked. Keep it uncovered for a few minutes before you use a fork to fluff up the rice slowly.

 

Egg and sambal chili fried rice

| Rekha Vengalil


This one is so easy especially if you have left over rice. I had a bottle of sambal chili paste sitting in the fridge and put use to make this delicious rice. If you are new to sambal chili paste click here to read more. You can find it in any Asian store.

You need –

  • Cooked rice – 2 cups
  • Onion – 1, thinly sliced
  • Garlic – 2 gloves, minced
  • Sambal chili paste – 1 tablespoon
  • steamed corn kernels – 1/2 cup
  • Dark soy sauce –  2 teaspoon
  • Tomato ketchup – 1 tablespoon 
  • Egg – 3, scrambled
  • Parsley – to garnish
  • Oil – 2 tablespoons
  • Salt to taste

How to –

Heat oil in a wok; add the onion and garlic. Cook till the onion is translucent. Add the chili paste , cook for 2 minutes. Tip in the corn kernels, scrambled egg ,salt, mix well.

Increase the heat, add the rice, drizzle the soy and ketchup. Mix well to coat the rice. Cook for 3-4 minutes stirring continuously. Turn off the heat. Garnish with parsley and serve hot.

 

Mint and coriander rice

| Rekha Vengalil

I came across this recipe on a TV show but was unsure if this would be good with just mint and coriander. Glad that I gave it a try. I haven’t had any rice dish that would leave you refreshed after you have eaten it.

You need –

  • Basmati rice – 1 cup
  • fresh coriander leaves – finely chopped 2 tablespoons
  • Fresh mint leaves – finely chopped 1 1/2 tablespoons
  • A good pinch of saffron strands soaked in 1 tablespoon warm milk
  • Olive oil– 1 tablespoon (you can use clarified butter/ghee instead)
  • Cumin seeds – 1/2 teaspoon
  • Cinnamon – 1-inch piece
  • cardamom pods – 2
  • Star anise – 1
  • Bay leaf – 1
  • salt to taste
  • 2 cups of hot water
Fresh mint from my little garden 🙂

How to –

Wash and clean the basmati rice. Soak for 30 minutes, drain well and set aside.



Heat the oil in or pressure cooker pan. Add the whole spices and cook till fragrant. Add the rice, mix well and fry for 1-2 minute(s). Add the water, salt and bring to boil. Add the Saffron along with milk, coriander and mint leaves. Give a good stir; cover and cook till done.  


Turn off the heat and leave to stand for 5 minutes before you uncover the rice.Remove the lid, fluff the rice with a fork. Transfer to a serving dish.  

Serve hot with curry or just raita.

Vegetable pulao – A one pot meal

| Rekha Vengalil


One pot meal! Well I am a great fan of a one pot meal. Life is much earlier when you just have to get everything into one pot and your food is ready!

I like it with just plain yogurt.


You need –
  • Basmati rice – 1 cup
  • Hot water – 2 cups
  • Onion – 1 medium, finely chopped
  • Carrot – 1, finely chopped length-wise
  • French beans – 8-9, chopped
  • Frozen peas – 1/2 cup
  • Tofu – cubed, 1 cup
  • Green chili – 1, slit
  • Ginger-garlic paste – 1 teaspoon
  • Fennel seeds – ½ teaspoon
  • Bay leave -1
  • Clove- 1
  • Cinnamon – 1 small stick
  • Cardamom – 2
  • Salt – to taste
  • Ghee/clarified butter – 1 tablespoon

How to –

Wash and clean the rice. Soak in water for 30 minutes and drain well. Fry the tofu in oil till golden brown. Set aside.


In Pan, heat the ghee, tip in the wholes spices and fry till fragrant. Add the onions, chili and ginger-garlic paste. Saute till the onion turn pink and the raw smell of ginger-garlic is gone. Please make sure not to burn them as this will change the color of the rice when you cook. Add the veggies and tofu; saute for a couple of minutes.

Add the rice and fry till the rice doesn’t stick to each other ensuring the rice not turning brown. Add 2 cups of water and salt to taste. Cook till done.

Serve hot with plain yogurt or raita. 



Cauliflower and spinach fried rice

| Rekha Vengalil


You need –
  • Cooked rice – 1 cup
  • Grated raw cauliflower – ½ cup
  • Spinach – Thinly sliced ½ cup (I used red spinach)
  • Garlic – 1 clove, minced
  • Onion – 1/2, thinly sliced
  • Olive oil – 2 teaspoon
  • Egg – 1, scrambled
  • Soy sauce – 1 tablespoon
  • Salt and pepper – as per taste

How to- 

In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent.

Stir in scrambled eggs, cauliflower, spinach and soy sauce. Add the rice, Salt and pepper and cook stirring frequently for about 3-4 minutes.

Turn off the heat and serve warm.


Ham fried rice

| Rekha Vengalil



You need –

  • Ham slices – 5-6
  • Cooked rice – 3 cups
  • Onion – 1, thinly sliced
  • Garlic – 2 gloves, minced
  • Capsicum – ½, cut into small cubes
  • Dark soy sauce – 1 tablespoon
  • Egg – 3, scrambled
  • Chili paste – 1 teaspoon
  • Parsley – to garnish
  • Oil – 2 tablespoons
  • Salt to taste

How to – 

Heat oil in a wok; add the onion and garlic. Cook till the onion is translucent. Add the chili paste , cook for 2 minutes. Tip in the ham, salt, mix and cook for 3-4 minutes stirring frequently.



Add the scrambled egg and capsicum; mix well. Increase the heat, add the rice and drizzle the soy. Mix well to coat the rice. Cook for 3-4 minutes stirring continuously.




Turn off the heat. Garnish with parsley and serve hot.