Archive | Rice RSS feed for this section

Kidney Beans Tomato Rice

22 Jun

kidney_beans_tomato_rice
Kidney Beans Tomato Rice.

Kidney Beans are pressure cooked and added to the basmati rice along with tomato puree and spices. Basmati rice is then cooked till it absorbs all the flavors. Garnish with cilantro and serve kidney beans tomato rice with any raita of your choice.
Makes: around 4 Servings of Kidney Beans Tomato Rice.

Ingredients:

Kidney Beans 3/4 Cup
Basmati Rice 2 Cups
Onion 1 Large
Tomatoes 4
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Salt to Taste
Cilantro few Leaves

Talimpu:

Cinnamon 4 inch Long Stick
Black Cloves 5
Star Anise 1/2
Green Cardamom 2
Bay Leaf 2
Oil 2 Tbsps

Method of preparation:

If using raw kidney beans, soak the kidney beans in water for few hours and pressure cook in 2 cups of salted water for 3-4 whistles.
Strain the pressure cooked kidney beans and keep aside.
If using canned kidney beans, wash them under water, strain and keep aside.

Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and roughly chop the tomatoes. Using a blender, grind the chopped tomatoes into puree adding enough water. (total of 4 Cups puree)

Wash and soak the basmati rice in a cup of water for around half hour.

Heat oil in a rice cooker, add all talimpu ingredients in order.
When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent, add ginger garlic paste.
Fry briefly, stir in kidney beans, tomato puree, red chili powder and salt.
Then stir in soaked rice along with water and cook covered till rice absorbs all the water and is completely cooked (around half hour).
Fluff the kidney beans tomato rice and adjust seasonings if necessary.
Garnish with cilantro and serve kidney beans tomato rice with any raita of your choice.
Notes: Make sure kidney beans are cooked properly before adding to the rice.

Suggestions: Add a pinch of sugar if the tomatoes are little sour.
Variations: Add a big pinch of garam masala at the very end to make it more flavorful.
Other Names: Kidney Beans Tomato Rice.

Potato Yogurt Rice

13 Apr

potato_dadhojanam
Potato Yogurt Rice.

Potato is boiled and deep fried. Steamed rice is mixed with fresh yogurt and seasoned with spices. The deep fried potatoes are mixed with yogurt rice as a last step. Serve potato yogurt rice immediately with any pickle if desired.
Makes: around 4 Servings of Potato Yogurt Rice.

Ingredients:

Potato 1 Large
Yogurt 1 1/2 Cups
Steamed Rice 2 Cups
Green Chiles 3 – 4
Ginger 2 inch Piece
Turmeric Powder 1/8 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps + for Deep Frying

Method of preparation:

Remove stems, wash and chop the green chiles into small pieces.
Peel, wash and finely chop the ginger.
Peel and chop the potato into small chunks.
Boil the chopped potato in salted water till they turn soft.
Strain the boiled potatoes and place on the kitchen towel to absorb any remaining water.
Deep fry the boiled potatoes till brown and crisp from outside.
Remove the deep fried potatoes onto absorbent paper.

In a mixing bowl, mash the steamed rice with back of the spoon.
Add the yogurt, turmeric powder and salt to the mixing bowl and mix everything well.
Add a splash or two of fresh water if necessary to the mixing bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and green chiles.
Fry briefly and remove from heat.
Once warm enough, add the above talimpu to the yogurt bowl.
Stir in fried potatoes to the yogurt bowl and serve potato yogurt rice immediately.
Notes: Make sure potatoes are added to yogurt rice just before serving.

Suggestions: Microwave the rice with a splash of water for a minute or two if using leftover steamed rice. Adjust spice with green chiles or red chiles. Use fresh plain thick yogurt if available.
Variations: Check other variations with yogurt here.
Other Names: Potato Yogurt Rice.

Yellow Beetroot Rice

28 Jan

yellow_beetroot_rice
Yellow Beetroot Rice.

Beetroot is sliced into around inch long pieces and cooked in oil along with onion and whole spices. Basmati rice is added to the beetroot and cooked till done. Garnish with cilantro and serve yellow beetroot rice with any raita of your choice.
Makes: around 4 Servings of Yellow Beetroot Rice.

Ingredients:

Basmati Rice 2 Cups
Onion 1
Yellow Beetroot 1
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coconut Milk 2 Cups
Salt to Taste
Cilantro few Leaves

Talimpu:

Cinnamon 2 inch Long Stick
Cloves 3
Green Cardamom 2
Bay Leaf 2
Oil 2 tsps

Method of preparation:

Peel, remove ends, wash and chop the yellow beetroot into inch long slices.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and soak the basmati rice in a cup of water for around half hour.

Heat oil in a rice cooker, add all talimpu ingredients in order.
When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent, add ginger garlic paste.
Fry briefly, stir in beetroot pieces.
When beetroot pieces are half cooked, stir in soaked rice along with water, coconut milk and salt.
Cook covered till rice absorbs all the water and is completely cooked.
Fluff the beetroot rice and adjust salt if necessary.
Garnish with cilantro and serve yellow beetroot rice with any raita of your choice.
Notes: Grind grated coconut with warm water into smooth paste and run it through the sieve or a muslin cloth for the coconut milk.

Suggestions: You can also use regular beetroot in place of yellow beetroot. Double the amount of whole spices if they are old stock.
Variations: You can add finely chopped cilantro or mint just before serving.
Other Names: Yellow Beetroot Rice.

Sesame Coconut Rice

29 Dec

sesame_coconut_rice
Nuvvulu Kobbari Annam.

Sesame seeds are toasted along with red chiles and ground into powder with fresh coconut. The ground sesame mixture is mixed with steamed rice and finished with talimpu. Serve sesame coconut rice immediately with any raita of your choice.
Makes: 2 Cups of Sesame Coconut Rice.

Ingredients:

Steamed Rice 2 Cups
White Sesame Seeds 5 Tbsps
Fresh Coconut (Grated) 5 Tbsps
Whole Red Chiles 3 – 4
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Heat a pan on low heat, add sesame seeds and toast them until light golden brown in color.
Add the broken red chiles and roast for couple of seconds.

Grind sesame seeds, red chiles and salt into fine powder using a grinder.
Add the grated coconut and grind again into powder.

If using leftover rice, make sure to warm up the rice before using.
In a mixing bowl, fluff the steamed white rice with a fork.
Stir in ground sesame coconut powder and sufficient salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the sesame rice and remove from heat.
Stir well and serve sesame coconut rice with any raita of your choice.
Notes: Make sure not to over roast any of the ingredients.

Suggestions: Adjust spice with red chiles or add sliced green chiles along with talimpu for extra spice.
Variations: Check other recipes with sesame seeds here.
Other Names: Sesame Coconut Rice, Nuvvulu Kobbari Annam.

Spinach Fenugreek Leaves Rice

5 Dec

spinach_methi_rice
Palakura Menthikura Annam.

Fresh spinach leaves and fenugreek leaves are cooked in oil along with few whole spices and mixed with cooked basmati rice. Serve spinach fenugreek leaves rice with any raita of your choice.
Makes: around 2 Servings of Spinach Fenugreek Leaves Rice.

Ingredients:

Basmati Rice 1 1/2 Cups
Onion 1 Large
Spinach Leaves 2 Cups Packed
Fenugreek Leaves 1 Cup Packed
Green Chiles 3 – 4
Ginger 1 inch Piece
Garlic 2 Cloves
Salt to Taste

Masala

Caraway Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Cloves 6
Cinnamon 2 inch Piece
Star Anise 1/2 Piece
Black Cardamom 1
Green Cardamom 1
Bay Leaf 1
Oil 2 Tbsps

Method of preparation:

Peel and slice the onion.
Wash and chop the spinach leaves.
Remove stalks and thoroughly wash fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel and grate the ginger and garlic cloves.

Soak basmati rice in 2 1/2 cups of water for half hour.
Cook the basmati rice with few pinches of salt till its almost cooked.

Heat oil in a pan on medium flame, add all masala ingredients in order.
When cumin seeds change color, add sliced onion.
Fry briefly, stir in ginger garlic and green chiles.
Fry for at least half a minute, add the spinach leaves and fenugreek leaves.
Fry both the leaves for around 8 minutes or until the leaves wilt completely and well cooked and stir in sufficient salt.
Stir in above spinach fenugreek leaves mixture with basmati rice and cook covered for few more minutes.
Uncover and adjust any seasonings if necessary.
Fluff the rice with a fork if necessary and serve spinach fenugreek leaves rice with any raita of your choice.
Notes: Make sure spinach and fenugreek leaves are fried well.

Suggestions: Adjust spice with green chiles. Remove the standing spices before serving or before eating.
Variations: Check other rice varieties here.
Other Names: Spinach Fenugreek Leaves Rice, Palak Methi Rice, Palakura Menthikura Annam.