When it comes to popular ingredients in Indian dishes, rice is definitely up there. But did you know that, besides our love for rice, there’s actually a scientific reason behind Indian food being so delicious?
According to an article published by Vice, Indian cuisine is known for its complex flavors of “sweet, savory, and spicy; its textures meld creamy sauces with doughy breads and tender meat and vegetables to make the slop of dreams.” It’s aromatic and sophisticated, without being pretentious.
If that doesn’t sound appetizing, we don’t know what does.
Before we spend any more time trying to imagine these delectable dishes, why not just make them?
Below are 4 popular Indian rice recipes that you don’t have to travel to India to make. Do we recommend the authentic experience? Always. But for those who need convenience and flavor at once, try these at-home dishes.
1. MUGHLAI BIRYANI (DELHI, INDIA)
his tasty, mildly spicy, and aromatic dish has variations introduced by people from different regions by altering the spices. Thus, every variation of the biryani has a unique aroma and taste of ground spices.— Veg Vegan Meat
Prep Time: 15 Mins | Cook Time: 25 Mins | Total Time: 40 Mins | Servings: 4
INGREDIENTS
◻ Rice boiled (half done) 750 gm with cloves and bay leaf
◻ Chicken 1 kg 12 pcs
◻ Potatoes 4 cut into big pcs
◻ Salt 1½ tsp heaped
◻ Ginger garlic 2 tbsp heaped
◻ Black cumin ½ tsp heaped
◻ White cumin 1½ tsp
◻ Cloves 6
◻ Green cardamom 6
◻ Cinnamon 1 stick or all coarsely grinded
◻ Chili powder 3 tsp heaped
◻ Nutmeg ½ tsp grind
◻ Maze ½ tsp grinded
◻ Brown onion 4 tbsp + 2 tbsp
◻ Yogurt 2 cups
◻ Lemon juice ¼ cup
◻ Hot water ½ cup
◻ Turmeric ½ tsp
◻ Oil ¾ cup
◻ Orange color ¼ tsp
INSTRUCTIONS
Mix ingredients in a large pan and leave it for 2 hours
Add ½ cup of hot water and ¾ cup oil, top with boiled rice
Mix orange color with ¼ cup water and put on rice
Cook on medium flame for 45 mins, mix and remove.
Click here for the full recipe by Masala TV..
2. CURD RICE (KARNATAKA, INDIA)
This ultimate comfort food made with soft cooked rice, curd (yogurt), and seasoned with spices. Tastes best when chilled and with a side of pickle and papadum!
For the full recipe, including photos and nutritional info, check Cook With Manali.
Prep Time: 15 Mins | Cook Time: 10 Mins | Total Time: 25 Mins
INGREDIENTS
◻ 1 cup rice 200 grams, I used long grain rice
◻ 3 cups water 24 oz
◻ 1/2 teaspoon salt or to taste
◻ 1.5-2 cups plain yogurt whisked, I use 2 cups
◻ 1/2 cup milk 4 oz
◻ 1/3 cup grate carrots from 2 medium carrots
◻ 1-2 tablespoons chopped cilantro
◻ 1-2 green chili finely chopped
To temper:
◻ 1.5 tablespoons oil 22 ml, I used avocado oil
◻ 1 teaspoon mustard seeds
◻ 1 teaspoon urad dal
◻ 1 teaspoon finely chopped ginger
◻ 8-10 curry leaves
◻ 2 dried red chilies
INSTRUCTIONS
Rinse 1 cup of rice and place in pressure cooker with 3 cups water and 1/2 teaspoon salt. Pressure cook rice until very soft then lower heat and cook for additional 2 to 3 minutes. Let pressure release on its own.
(Optional) Mash slightly using masher, back of spoon, or hands.
Transfer rice to large bowl and let cool completely.
Add in whisked yogurt and milk and mix to combine.Adjust to taste.
Add in the grated carrot, chopped cilantro and green chili and mix to combine.
For the tempering/tadka:
Heat oil in small pan on medium heat.
Add mustard seeds and let pop.
Add urad dal and cook until it starts changing color. (Tip: if you want dal to be soft in tadka, soak in water for 10 minutes before using).
Add ginger, curry leaves and dried red chilies. Cook until curry leaves turn crisp.
Transfer tadka to bowl of curd rice and mix.
Cover and refrigerate curd rice for few hours until chilled.
(Optional) Top with pomegranate arils and serve with achar (pickle) and papadum.
3. 2 WAY JEERA RICE (NORTHERN INDIA, INDIA)
There are two ways jeera rice is made. Head over to Hebbar’s Kitchen to find details on both the methods, including a video recipe. Today, we’re focusing on using a pressure cooker.
Prep Time: 5 Mins| Cook Time: 10 Mins | Total Time: 15 Mins | Servings: 2
INGREDIENTS
◻ 1 tsp ghee / clarified butter
◻ 1 tsp cumin / jeera
◻ ½ cup basmati rice
◻ 1 cup water
◻ ¼ tsp salt
◻ 2 tbsp coriander (finely chopped)
INSTRUCTIONS
In a cooker heat 1 tsp ghee and splutter 1 tsp cumin seeds.
Add ½ cup basmati rice (soaked 20 minutes) and saute for a minute.
Add 1 cup of water, ¼ tsp salt and mix well.
Cover and pressure cook for 2 whistles.
Add 2 tbsp coriander leaves and enjoy jeera rice with dal.
4. INSTANT POT MASALA KHICHDI (INDIA)
Indian cuisine is known for having a lot of vegetarian and vegan options without trying, so of course we find it suitable to include a vegan rice recipe for all you carb lovers out there!
Prep Time: 10 Mins | Cook Time: 45 Mins | Total Time: 55 Mins | Servings: 5
INGREDIENTS
◻ ½ cup Small grain Rice
◻ ¼ cup Arhar Dal Toor dal/ Split Pigeon Peas
◻ ¼ cup Dhuli Moong Dal skinless Petite Yellow Lentils
◻ 2 tablespoons Ghee
◻ 1 teaspoon Cumin Seeds
◻ 6-8 Whole Peppercorns
◻ 2 Bayleaves
◻ 4-5 Cloves
◻ 2 Cardamoms whole
◻ 1 teaspoon Ginger grated
◻ 1 Green Chilli / Serrano Chilli split lengthwise
◻ 6-8 Cauliflower Florets
◻ 1 Potato quartered
◻ 1 Carrot peeled and cut into 1 inch pieces (large )
◻ 8-10 French Beans cut into 1 inch pieces
◻ ½ cup Green Peas frozen or fresh
◻ 1 teaspoon Turmeric
◻ ½ teaspoon Red Chilli Powder / Paprika Powder
◻ 1.5 teaspoons Salt
◻ 5 cups Water
INSTRUCTIONS
Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.
Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don’t worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.
My Food Story has recipes for both the instant pot (see above) and a traditional pressure cooker khichdi recipe, so be sure to check it out!
IN SUMMARY:
You might already be familiar with some of our recipe articles, and as the Inland Empire’s international marketplace, Redlands Ranch Market aims to continue to bring awareness to foods from all cultures.
If you liked this article, there are plenty more to come. In the meantime, take a look at some of our other recipe blogs to get an idea of what’s to come.
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