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Recipe serves 4 to 6.

Ingredients:
Rice:

• 1 cup rice
• 2 tablespoons oil
• 1 3/4 cup water
• 1/2 teaspoon salt

Seasoning:

• 2 tablespoons oil
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 2 red whole red chili
• 1 green chili sliced in four long way
• 12 to 15 fresh curry leaves
• 2 tablespoons chana dal, pre-soaked in water for at least half an hour
• 1/4 cup unsalted roasted peanuts
• 1 teaspoon salt adjust to taste
• 1/4 cup lemon juice

Method:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing The Seasoning:

1. Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
2. Take out the peanuts from oil and use the same oil for rest of the seasoning.
3. Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
4. Add the chana dal, stir-fry for about a minute.
5. Add turmeric and mix it well.
6. Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
7. Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!

There are many varieties of rice and everyone has their favorite. My favorite is Basmati rice; I like the aroma and texture of Basmati rice. Rice can be very plain or very colorful. Rice is easy to cook and can be served as a side dish or a main dish. Plain rice is served with lentils, dal, or a gravy-based dish.

Serves 3 to 4.

Ingredients:

• 1 cup Basmati rice or long grain rice
• 2 cups water
• 1/2 teaspoon salt
• 1 teaspoon oil

Method:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
4. Drain the rice and put into the saucepan. Add the water, oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
5. Cook rice for about 15 minutes, or until the rice is tender and the water has evaporated.
6. Turn off the heat and fluff the rice with a fork.

Tips:

1. If rice has been soaking longer then half an hour use 2 tablespoons water less.
2. Check the rice after about 12 minutes, stirring gently. If rice is not ready cover it again and cook a few more minutes.
3. When rice is ready but you feel it is too wet, turn off the heat and keep the cover open half way.
4. Don’t check the rice repeatedly because water will evaporate faster and rice will not cook right. Also, the grains will break if you stir the rice frequently and then the rice will look and feel mushy.

The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.

Serves 4 to 6.

Ingredients:

• 1 cup basmati or long grain rice
• 2 tablespoons ghee or butter
• 1 3/4 cup water
• 2 tablespoons milk
• 1/2 cup sugar
• 1″ piece of cinnamon stick (dalchini)
• 1/4 teaspoon of saffron threads (kaser)
• 4 whole cloves (laung)
• 1/2 teaspoon coarsely crushed cardamom seeds (ilachi)
• Pinch of salt
• 3 tablespoons sliced or crushed pistachios and almonds (pista, badam)
• 1 tablespoon raisins (kishmish)

Method:

1. Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
2. Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
3. When the rice comes to boil, reduce the heat to low and cover.
4. Let the rice cook for about 15 minutes, or until the water has evaporated.
5. While  rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
6. Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
7. Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.

Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as main meal.

Recipe serves 4 to 6.

Ingredients:

For Rice:

• 1 cup long-grain rice, preferably Basmati
• 2 cups water
• 1/4 teaspoon salt
• 1 tablespoon oil
• 2 pinch saffron
• 2 tablespoons milk

For Vegetable gravy:

• 2 tablespoons oil
• 1/4 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 4 medium chopped tomatoes
• 1 green chili finely chopped
• 1 tablespoon fine shredded ginger
• 1 cup yogurt
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric
• 1/2 cup cubed paneer
• 2 cup sliced cauliflower
• 1/2 cup sliced carrots
• 1/2 cup chopped green beans
• 1/2 cup chopped green bell pepper
• 2 tablespoon cashew nuts broken into pieces
• 1 teaspoon salt adjust to taste
• 2 tablespoon chopped mint leaves

For Garnish:

• 1 teaspoon garam masala
• 4 tablespoons melted butter
• 2 tablespoons sliced almonds

Method:

Rice:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
5. For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

Vegetable And Gravy:

1. Blend tomatoes to make a puree.
2. In a bowl add yogurt, ginger, green chili, salt, turmeric, chili powder – mix it well.
3. Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
6. Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

Prepare The Biryani:

1. Preheat the oven to 350 degree Fahrenheit.
2. Take baking glass dish 9″ x 9″ or about the same size round bowl.
3. Put half of the cooked vegetables into the baking dish.
4. Spread half of the cook rice over vegetables. Over the rice, sprinkle with mint and garam masala.
5. Pour the remaining vegetables evenly over the rice.
6. Spread remaining rice evenly over vegetables.
7. Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
8. Cover the pan and bake for about 30 minutes.

Tips:

• Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.

Serving Suggestion:

• Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.

Variations:

• Vegetables can be added and subtracted to your choice.
• Saffron and mint are key ingredients for biryani.

Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.

Serves 2 to 4.

Ingredients:

• For rice
  • 1 cup basmati or long grain rice
  • 2 cups water
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 1 teaspoon salt
• For vegetables
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 medium sized potato, chopped into 1/2″ cubes
  • 1 carrot, chopped
  • 1 cup cauliflower, cut into small pieces
  • 1 cup frozen green peas
  • 1/2 red bell pepper, chopped
  • 2 long sliced green peppers
  • 1 teaspoon grated ginger
  • 1 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1 tablespoon lemon juice
• For garnish:
  • 2 tablespoons minced cilantro

Preparing the rice:

1. Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready.
2. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds.
3. Next add the rice. Stir-fry for 2 minutes.
4. Add water and salt, bring to a boil and turn the heat to low. Cover the pan.
5. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing the vegetables:

1. Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
2. Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
3. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
4. Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
5. Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
6. Add garam masala and lemon juice.
7. Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.

Yellow rice is very flavorful and aromatic with great blend of spices. Turmeric adds the vivid golden color to the rice. Yellow rice is quick, and easy to make. This goes great with soup, and salad or as a side dish with any meal.

Recipe serves 2 to 4.

Ingredients:

• 1 cup basmati rice
• 1/2 cup green peas
• 2 cups water
• 3 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 teaspoon mustard seed (rai)
• 4 whole red chilies (sabut lal mirch)
• 2 bay leaves (tajpat)
• About 1inch piece of cinnamon stick (dal chini)
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper

Method

1. Wash rice gently and soak it for at least 15 minutes prior to cooking.
2. After cooking rice expands to about three times in volume, so be sure to use the proper size pan.
3. Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
5. Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida, cumin seeds, and mustard seeds.
6. After the seeds crack, add red chilies, bay leaves, and cinnamon stick and stir-fry for few seconds.
7. Add rice, turmeric, and cayenne pepper to the spices in frying pan. Mix it gently.
8. Stir-fry for about 5 to 6 minutes.
9. Serve hot with soup, dal or yogurt.

Zucchini rice is a great side dish for any time of the day.

Serving for 4.

Ingredients:

• 1 cup rice
• 2 cups water
• 1 cup shredded zucchini (with skin)
• 1 tablespoon of oil
• 1 teaspoon of butter
• 1/2 teaspoon cumin seed (jeera)
• 1/2 teaspoon black mustard seed (rai)
• 4 red peppers whole
• 2 Bay leaves (tajpat)
• 1/2 teaspoon of salt
• Small piece of cinnamon stick about 1/2 inch (dal chini)
• 1 teaspoon of lemon juice

Method:

1. Heat the oil and butter in a heavy saucepan over medium high heat. Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
2. Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves. Add rice and stir-fry for about 2 minutes.
3. Add water, zucchini, salt and lemon juice. Stir and bring to boil.
4. After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
5. Serve as is, with soup, yogurt, and pickle.

Suggestions:

Melt some cheddar cheese over rice.

Variations:

Replace zucchini with 1 1/2 cup finally chopped spinach.