Sindhi Biryani

How to make Sindhi Biryani - Fragrant basmati rice cooked with chicken and spices.

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Main Ingredients : Basmati Rice (बासमती चावल), Chicken On Bone

Cuisine : Sindhi

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Sindhi Biryani Recipe Card

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sindhi Biryani Recipe

• Basmati Rice soaked 1 1/2 cups

• Chicken On Bone cut into small pieces on the bone 500 grams

• Chicken kheema 1/4 cup

• Salt to taste

• Turmeric powder 1 teaspoon

• Red chilli powder 1 teaspoon

• Garam masala powder 1 teaspoon

• Garlic paste 1 tablespoon

• Ginger paste 1 tablespoon

• Yogurt 1 cup

• Mustard oil 2 tablespoons

• Ghee 4 tablespoons

• Cumin seeds 1 teaspoon

• Cinnamon 1 inch stick

• Black cardamoms 2

• Green cardamoms 5

• Cloves 6

• Onions sliced 3 medium

• Potato cut into ½ inch cubes 1 large

• Green chillies chopped 4

• Fresh mint leaves chopped 2 tablespoons

• Saffron (kesar) mixed in 2 tablespoons milk 8-10 strands

Method

Step 1

Add salt, turmeric powder, red chilli powder, garam masala powder, garlic paste and ginger paste to the chicken and mix. Add yogurt and mustard oil and mix and leave to marinate.

Step 2

Heat ghee in a deep non-stick pan. Add cumin seeds, cinnamon, black cardamoms, green cardamoms, cloves and onions and sauté. Add chicken kheema and stir and continue to sauté. Break the kheema lumps with the ladle as you sauté.

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Step 3

Add potato and sauté on high heat for a couple of minutes. Add salt, green chillies and chicken and stir well. Add mint leaves and rice and stir to mix well.

Step 4

Add three cups of water and mix. When the mixture comes to a boil, reduce heat and add saffron milk. Cover and cook till both the rice and chicken are cooked.

Step 5

Serve hot.

Nutrition Info

Calories : 2904

Carbohydrates : 304.7

Protein : 179.9

Fat : 107.5

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Rice kheer

How to make Healthy Chawal Ki Kheer - A fantastic mix of rice, milk and honey served garnished with fresh fruits.

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Main Ingredients : Basmati Rice (बासमती चावल), Skimmed Milk (स्किम्ड मिल्क/ दूध)

Cuisine : Indian

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Healthy Chawal Ki Kheer Recipe Card

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Healthy Chawal Ki Kheer Recipe

• Basmati Rice soaked 3 tablespoons

• Skimmed Milk 6 cups

• Saffron (kesar) 6-8 strands

• Honey optional 1 tablespoons

• Muesli 3 tablespoons

• Green cardamom powder 1/2 teaspoon

• Garnish

• Strawberries cut into small cubes 5-6

• Ripe banana cut into small cubes 1

Method

Step 1

Soak the saffron strands in one tablespoon of warm milk.

Step 2

Boil the milk in a deep non-stick pan, add the rice and reduce heat.

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Step 3

Cook, stirring continuously, till the milk reduces to one-third of its original quantity and the rice gets cooked.

Step 4

Add the honey and mix, partially crushing the rice with the back of the ladle.

Step 5

Add the muesli, cardamom powder and saffron milk and mix well.

Step 6

Serve hot or cold garnished with strawberries and banana.

Nutrition Info

Calories : 734

Carbohydrates : 143.8

Protein : 35.6

Fat : 1.8

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Palak Paneer and Rice Casserole

How to make Palak Paneer and Rice Casserole - An appetising baked cassrole layered with pasta sauce, palak paneer rice and a generous amount of cheese cubes.

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Main Ingredients : Spinach (पालक), Rice (चावल)0

Cuisine : Fusion

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Palak Paneer and Rice Casserole Recipe Card

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Paneer and Rice Casserole Recipe

• Spinach blanched & chopped 1 bunch

• Rice cooked 3 cups

• Paneer (cottage cheese) cut into ½ cm cubes 100 grams

• Oil 1 tablespoon

• Butter 1 tablespoon

• Cumin seeds 1 teaspoon

• Onion finely chopped 1 medium

• Salt to taste

• Pasta sauce 1 cup

• Cheddar cheese cut into ½ cm cubes 100 grams

Method

Step 1

Preheat oven to 180ºC.

Step 2

Heat oil and butter in a non-stick pan. Add cumin seeds and let them change colour.

Step 3

Add onion and sauté till it is translucent. Add spinach, mix and sauté till the moisture dries up.

Step 4

Add rice and salt, mix and cook for a minute. Drizzle some water, cover and cook for two to three minutes.

Step 5

Spread the pasta sauce evenly in an oval glass baking dish. Top with a layer of prepared rice mixture and add cottage cheese and cheddar cheese cubes on top.

Step 6

Place the dish in the preheated oven and bake for ten to fifteen minutes.

Step 7

Serve hot.

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Spicy Sprout Rice

How to make Spicy Sprout Rice - Basmati rice mixed with spicy mixed sprout mixture.

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Main Ingredients : Mixed sprouts (मिक्स्ड स्प्राऊट्स ), Basmati rice (बासमती चावल)

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 

Spicy Sprout Rice Recipe Card

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Spicy Sprout Rice Recipe

• Mixed sprouts parboiled 1½ cups

• Basmati rice cooked 2 cups

• Green chillies minced 2-3

• Red chilli powder 1 teaspoon

• Oil 2 tablespoons

• Cloves 4

• Asafoetida a pinch

• Ginger grated 1 inch

• Green capsicum chopped 1 small

• Spring onions chopped 4-6

• Turmeric powder ¼ teaspoon

• Coriander powder 1 teaspoon

• Salt to taste

• Tomato halved, seeded and diced 1

• Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Heat oil in a non-stick pan, add cloves and asafoetida.

Step 2

As cloves begin to change colour add green chillies, ginger, capsicum and spring onions. Sauté for 1-2 minutes.

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Step 3

Add turmeric powder, red chilli powder, coriander powder and mixed sprouts and sauté for one minute.

Step 4

Add a few tablespoons of water so that the masala does not get scorched and the sprouts get cooked completely. Let the mixture become dry.

Step 5

Add rice and salt to taste and toss well.

Step 6

Serve hot garnished with tomato and coriander leaves.

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Green Rice

How to make Thai Green Rice - Cooked Basmati rice tossed with ground Thai herbs.

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Main Ingredients : Basmati rice (बासमती चावल), Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Thai

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Thai Green Rice Recipe Card

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Thai Green Rice Recipe

• Basmati rice cooked 3 cups

• Fresh coriander leaves ½ medium bunch

• Fresh basil leaves 12-16

• Kaffir lime leaves 2-3

• Lemon grass stalk 1

• Garlic cloves 5-6

• Shallots 8-10

• Galangal ½ inch

• Lemon juice of 1 lemon

• Olive oil 2 tablespoons

• Salt to taste

• Crushed black peppercorns to taste

• Basil leaves for garnishing

• Lemon wedges to serve

Method

Step 1

Roughly chop coriander leaves and place in a grinder jar. Add basil leaves and torn kaffir lime leaves.

Step 2

Roughly chop lemongrass stalk and add along with garlic and shallots.

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Step 3

Roughly chop galangal and add along with lemon juice and grind into a smooth paste. Add 1 tablespoon olive oil and grind again.

Step 4

Add salt and crushed peppercorns and mix well.

Step 5

Heat remaining olive oil in a non-stick wok. Add ground paste and sauté for 1-2 minutes.

Step 6

Add rice, mix and toss well. Let it get heated through.

Step 7

Garnish with basil sprig and serve hot with lemon wedges.

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Thai Mushroom and Babycorn Rice

How to make Thai Mushroom and Babycorn Rice - The combination of coconut milk, ginger, garlic, basil leaves and star anise is with rice is absolutely scrumptious.

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Main Ingredients : Basmati rice (बासमती चावल), Button mushrooms (बटन मशरूम)

Cuisine : Thai

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Thai Mushroom and Babycorn Rice Recipe Card

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Mushroom and Babycorn Rice Recipe

• Basmati rice cooked 3 cups

• Button mushrooms quartered 12-16

• Babycorns sliced 10-12

• Oil 1 teaspoon

• Ginger chopped 1 inch

• Fresh red chillies finely chopped, 2-3 + for garnishing

• Garlic cloves chopped 7-8

• Onions chopped 2 small

• Salt to taste

• Basil leaves 5-6 + for garnishing

• Black peppercorns 4-5

• Star anise 1

• Coconut milk ¼ cup

Method

Step 1

Heat oil in a non-stick pan. Add ginger, half the red chillies and sauté for ½ minute.

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Step 2

Add garlic, mix and sauté. Add onions, mix and sauté on high heat till onions turn golden.

Step 3

Add babycorns, mix and toss for 1minute. Add mushrooms, mix and sauté on high heat for 2minutes. Add salt, mix well and sauté on high heat for 2 minutes.

Step 4

Roughly chop basil leaves and add to the pan. Mix well. Add peppercorns, star anise and mix well. Add the remaining red chillies and mix well.

Step 5

Add coconut milk, mix well and cook for a minute. Add rice and toss to mix. Adjust salt and let it get heated through.

Step 6

Serve hot garnished with basil leaves and red chillies.

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