Rice Recipes


 Lemon Rice

lemon rice



1 cup long grain rice (basmati rice)

2 Tbsp oil

1/8 tsp asafoetida (heeng)

1 tsp mustard seeds (sarson)

7-8 or 1 tsp dried and crushed curry leaves (kadhi patta)

2-3 whole red peppers (sabut laal mirch)

1/2 tsp turmeric (haldi)

2 tsp salt or to taste

2 Tbsp lemon juice

2 Tbsp chopped coriander leaves (hara dhania)


Pick and wash the rice and soak for at least 1/2 hour.

Heat oil in a pan and add the asafoetida, mustard seeds, curry leaves and the red peppers.

When the seeds begin to splutter, add the rice and turn around a few times.

Add the turmeric, salt and 1 1/2 cups water, and bring to a boil, uncovered.

When it comes to a boil, sprinkle a few drops of lemon, cover the pan and lower the heat. The rice should cook in 10 minutes. In case you want it to cook slower, place a griddle or something under the pan after it has come to a boil and you have lowered the heat.

Shut off the heat, and mix in the lemon juice and half of the coriander leaves.

Transfer on to a serving dish, garnish with the rest of the coriander leaves and serve.

Key Ingredients: Basmati rice, vegetable oil, asafoetida, mustard seeds, curry leaves, red chilli, turmeric, salt, lemon juice, coriander leaves

Vegetable Biryani



1 tsp cumin seeds

1/4 cup onions-grated

1 tsp garlic-ginger paste

2 cups mixed vegetables-finely chopped

2 tsp coriander powder

1/2 tsp garam masala

1/2 tsp turmeric powder

2 tsp salt or to taste

1/2 tsp chilli powder or to taste

1 tsp green chillies-chopped fine

1 tsp lemon juice or to taste

1 cup rice-boiled to almost done

1/2 cup coriander leaves

2 Tbsp oil


Heat oil and add cumin seeds.

Saute and add the onions, garlic-ginger paste. Saute till brown.

Add vegetables, stir fry over low heat till half done.

Add coriander powder, garam masala, haldi, salt, chilli powder and green chillies.

Cook, covered for about 5 minutes and mix in the lemon juice and half the coriander.

The water should be absorbed by now. Remove half the vegetables and layer with half the rice.

Cover with the rest of the vegetable mixture and the rice again.

Leave over low heat, covered for 10 minutes or so and serve garnished with the coriander.

Key Ingredients: Cumin Seeds, Onion, Garlic, Ginger, Coriander Powder, Garam Masala,     Turmeric, Salt, Coriander leaves, Green Chillies, Lemon Juice, Basmati Rice, Vegetable Oil


Aloo Matar Biryani



2 cups basmati (long grain rice)-washed and soaked for an hour

2 Tbsp ghee

1 Tbsp cumin seeds

1 Tbsp shredded ginger

1 cup shelled green peas

1 cup potatoes-peeled and chopped fine

2 Tbsp powdered coriander seeds

1 tsp powdered garam masala

1 tbsp salt

1 tsp turmeric

In a heavy based pan, heat the ghee and add the cumin and the ginger.

When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till well mixed.

Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover.

The rice should be done in 10 minutes. Serve hot.

Key Ingredients: basmati rice, clarified butter, cumin seeds, ginger, green peas, potatoes, coriander seeds, garam masala, salt, turmeric


Tomato Rice




2 cups rice – picked, washed and soaked

2 Tbsp mint – chopped

2 Tbsp coriander – chopped

1/4 cup ghee

1/4 tsp cinnamon-broken

4 cloves

2 green cardamoms

1/2 cup onions-grated

2 tsp ginger-garlic

5 tomatoes, puree

4 green chillies-slit

2 tsp salt or to taste

Coriander leaves for garnish



Boil the tomatoes and blend to make puree.

Heat the ghee and add the cinnamon, cloves and cardamoms.

Add the onions and ginger garlic paste and saute till onions are a light brown.

Add the tomato puree and saute till fat separates.

Add the green chillies and salt, turn around a few times.

Add the rice, mint and coriander and mix well.

Add 3 cups water and bring to a boil. Lower the heat, cover and cook till all the liquid is absorbed.

Serve hot garnished with the coriander.

Key Ingredients: Tomato, Rice, Mint Leaves, Coriander Leaves, Green Cardamom, Clarified Butter, Cinnamon, Cloves, Onion, Ginger, Garlic, Tomato Puree, Green Chillies, Salt

Deep South Spiced Rice



175 gm rice boiled and drained

4 Tbsp oil

1 green capsicum, chopped

1 red pepper, chopped

2 onions, chopped

2 green chillies, de-seeded and chopped

3 tomatoes, roughly chopped

100 gm cooked kidney beans

1 Tbsp fresh basil, tulsi leaves

1 tsp dried thyme (or you can use ajwain also)

1 tsp paprika (red pepper or chilli flakes)

1/2 tsp garlic powder

1/2 tsp crushed peppercorns

1/2 tsp dried onion powder



Heat oil in pan.

Fry onion, red peppers and capsicum until soft.

Add chilli and tomatoes. Cook for 2 minutes.

Mix with kidney beans and rice.

Stir in herbs and spices.

Season well.

Serve garnished with basil leaves.

Key Ingredients: Rice, Onion, Capsicum, Green Chillies, Bell pepper, Vegetable Oil, tomato, kidney beans, basil, tulsi, thyme, Carom Seeds, paprika, garlic, black pepper, salt