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List Of Rice Dishes

Hyderabadi Biriyani



• Basmati rice – 1 cup

• Fresh thick curds – 1 cup

• Water – 1 cup

• Mixed diced vegetables – 2 cups(Potatoes, carrots, peas, turnip etc)

• Oil – 2 ½ tbsp

• Ginger paste – 1 tsp.

• Salt – as required

• Lemon – 1

• Finely cut mint leaves – 1 ½ tbsp

• Cut coriander leaves – 1 tbsp Grind Together:

• Cashew nuts – 1 tbsp

• Green chilies – 8

• Cinnamon – 1 inch piece

• Cloves – 2

• Cardamoms – 2


• (Fry the above ingredients in little oil and grind it along with a bunch of coriander leaves) Preparation 1. Wash and soak rice for 10 minutes. 2. Drain water and fry for two minutes in half a tsp. of ghee. 3. Heat pressure cooker, add oil. 4. Mix ginger paste and diced vegetables. 5. Fry in medium flame till vegetables are tender. 6. Add ground masala paste and fry till raw smell goes. 7. Beat curds and add it along with one clip of water. 8. When it starts boiling add rice and salt, cover lid and reduce flame completely. 9. Keep the weight as soon as the lid is closed. Cook for 10 minutes. Remove from fire. 10. Squeeze lemon juice and add cut mint leaves and coriander leaves. 11. Mix well and serve hot. Serves 2 Persons. - See more at:

Cashew 'n' pea rice



1 cup basmati rice

½ cup roasted cashew pieces

½ cup peas

2 tablespoons ghee

pinch of turmeric

pinch of hing

½ teaspoon salt

1 ¾ cups water


Wash rice.

In a 1-quart pan put 2 tablespoons ghee, hing, and rice. Stir over medium heat for 30 seconds. Add water, turmeric, and salt. Add peas. Bring to a full boil, then cover and cook on very low heat for 18 minutes. Stir in cashew pieces.

Garnish with coriander leaves.


Serves 4

Spicy Tomato Rice

Lemon Rice



for Rice:

1 cup rice

2 tablespoons oil

1 3/4 cup water

1/2 teaspoon salt


for 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




Wash rice gently changing water several times until the water appears clear.

For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.


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.


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:


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.

Take out the peanuts from oil and use the same oil for rest of the seasoning.


Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds


Add the chana dal, stir-fry for about a minute.


Add turmeric and mix it well.


Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.


Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!

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The spice masala:

1½ teaspoons oil
3 large dried red chilies
1 teaspoon coriander seeds
3 teaspoons chana dal or yellow split peas
1 teaspoon urad dal
¼ teaspoon fenugreek seeds
1 tablespoon desiccated coconut


Remaining ingredients:

1 teaspoon oil
2 cups water
1 teaspoon salt
1 tablespoon ghee
1 cup basmati rice or other
long-grain white rice
1 teaspoon mustard seeds
10 fresh curry leaves
2 large red chilies, sliced in rings
½ teaspoon yellow asafetida powder
4 large firm ripe tomatoes, blanched, peeled and chopped

Roasted peanuts



To prepare the spice masala:

Heat 1½ teaspoons oil in a wok or heavy pan over moderate heat. Drop in the red chilies, coriander, chana dal and urad dal.

Toast, stirring occasionally, for 3–5 minutes or until they darken in colour and become fragrant. Towards the end, drop in the fenugreek and coconut, and stir until the coconut becomes golden brown. Remove the spices and coconut and transfer to a spice mill.

Grind the spices to a powder. Remove and set aside.

To prepare the rice:

Bring to the boil the water and salt to the boil in a 1-litre covered saucepan.

Warm 1 teaspoon oil in a 2 litre/quart saucepan over moderate heat. Pour in the rice and stir-fry for 2 minutes or until the grains glisten and turn whitish.

Add the boiling water, raise the heat and quickly bring to a full boil. Immediately reduce the heat to very low, cover with a tight-fitting lid and gently simmer, without stirring, for 20–25 minutes, or until the liquid is absorbed and the rice is tender and fluffy. Remove the pan from the heat and let the rice sit, covered, for 5 minutes to allow the grains to firm up.

To prepare the tomatoes and complete the dish:

Place the remaining oil in a wok or heavy frying pan over moderate heat. When the oil is hot, drop in the mustard seeds. They will crackle, splutter, and start to turn grey. Add the curry leaves, stir briefly, then add the chilies and fry them for 1 or 2 minutes, or until they turn translucent. Sprinkle in the yellow asafetida powder, saute momentarily and add the chopped tomatoes.

Cook for about 5 minutes or until the tomatoes soften and break down. Stir the spice masala into the tomatoes and cook for an additional one minute. Remove from the heat.

When the rice is fully cooked and firm, stir in the spicy tomatoes, fluffing the rice and tomatoes gently with a fork to mix evenly. Serve piping hot.

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