Rice is so versatile, simple to prepare, and easy to cook that Indian households would just not be the same without it.There are so many different types of rice that you may make any kind of delicious dish. Whether you’re craving Asian-inspired fried shrimp rice, rice bowls, Creole jambalaya, or Southern-style chicken gumbo, rice can carry your meal with you wherever you go. Having rice is essential, particularly in this day where we rely on buying groceries in bulk to save down on grocery shop trips. For everyone who enjoys rice, here are some delectable recipes.
1. Mexican Rice
(Recipe credit: Chef Sanjyot Keer)
Ingredients used:
- Oil 1 tbsp, butter 1 tbsp
- Garlic 1 tbsp (chopped)
- Onions 1/2 cup (chopped)
- Tomato puree 1/2 cup
- Salt to taste
- Grinded spices: Lal mirch (red chilli) powder tsp, dhaniya (coriander) powder 1 tsp, jeera (cumin) powder 1 tsp, oregano 2 tsp, red chilli flakes 2 tsp, ketchup 1 tbsp, soaked rice 1 cup, sweet corn 1/3rd cup, yellow bell pepper 1/3rd cup, green bell pepper/capsicum 1/3rd cup, red bell pepper 1/3rd cup, fresh jalapeno/pakode wali mirchi 1/4th cup, cooked red rajma beans 1/2 cup, vegetable stock/hot water 2 cups, fresh coriander 1 tbsp (chopped)
Procedure:
1. Heat the oil and butter in a wok over medium heat. Once the butter has melted, increase the heat to high. Add the garlic and sauté it for one minute over high heat.
2. Continue to add onions, stir, and cook until they turn a light golden brown.
3. Continue adding tomato puree and salt, stirring and cooking for one minute. Next, reduce the heat even more and add the tomato ketchup and powdered spices. Stir and cook on high for three to four minutes.
4. Continue adding the cooked rajma beans, vegetables, and soaked rice. Stir gently and simmer for one minute.
5. After adding the vegetable stock and giving it a gentle swirl, taste it and adjust the seasoning.
6. Reduce the heat to low, cover, and cook the rice until it is tender. Check it after five minutes and stir the rice gently to prevent it from sticking to the pan. It can take ten to twelve minutes for the rice to cook.
7. After the rice is done, add a few fresh coriander leaves, turn off the heat, cover, and let it rest for about five minutes. Then, using a fork, fluff the rice.
8. Your Mexican rice is prepared; serve it hot with salsa on the side, crushed nacho chips, and processed cheese on top.
2. Cumin Pepper Rice
(Recipe credit: Chef Sanjeev Kapoor)
Ingredients used:
- 2 tbsps cumin seeds
- 1 tbsp black peppercorns
- 3 cups cooked short grain rice
- 15-20 curry leaves
- 2 tbsps oil
- ½ tsp mustard seeds
- 2 tsps split skinless black gram (dhuli urad dal)
- 2-3 green chillies
- 2-3 tbsps raw peanuts
- 10-15 shallots, sliced
- Salt to taste
- 2 tbsps chopped fresh coriander leaves
- Fried curry leaves as a serving for garnish
- Fried popdums for serving
Procedure:
1. Turn on the stovetop. Add the cumin and black peppercorns, and dry roast for two to three minutes.
2. Add the curry leaves and give them a minute of dry roasting. Place onto a plate and let cool.
3. Place into a jar for a blender and process into a fine powder.
4. In a nonstick wok, heat the oil. When the mustard seeds begin to sputter, add the black gram and continue to cook for one minute.
5. Add the peanuts and green chilies and cook for two to three minutes.
Sixth, add the shallots and cook for one minute. Mix thoroughly after adding the ground mixture.
7. Stir in the cooked rice, salt, and coriander. Cook the rice for 3–4 minutes, or until it’s well heated.
8. Transfer to a serving tray, top with popdums and fried curry leaves. Serve hot.
3. Lemon rice
(Recipe credit: Chef Ranveer Brar)
Ingredients used:
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 1 tsp whole black gram
- 1 tsp chana dal
- 1 spring curry leaves
- 2 dry red chillies
- 2-3 fresh green chillies – slit in half
- 6-8 cashew nuts
- 8-10 peanuts
- 1 tsp turmeric powder
- salt to taste
- 1 medium lemon juice
- 2 cups kolum rice
- 4-5 curry leaves
- salt
Procedure:
1. Heat the sesame oil in a kadai and add the mustard seeds, whole black Gram, and chana dal. Allow to become nutty brown.
2. Next, add the curry leaves, green and dry red chilies, and sauté for one minute.
3. After that, add the peanuts and cashew nuts and sauté till lightly golden brown.
4. Turn off the heat and mix in the rice after adding the salt, lemon juice, and turmeric powder.
5. Turn the heat back on, add a little water to the rice, cover, and simmer for two to three minutes.
6. Take off the lid, add the crushed curry leaves and salt, thoroughly combine, and serve warm.
