Rice, the staple food of India, is a versatile ingredient that can be used to create a wide variety of delicious dishes. From flavorful biryanis and pilafs to comforting khichdis and curries, rice is a fundamental component of many traditional Indian recipes. In this article, we’ll explore 20 mouth-watering rice recipes that are sure to tantalize your taste buds. Whether you’re in the mood for something savory, sweet, or spicy, there’s something on this list for everyone. From classic vegetable biryani to creamy coconut rice and flavorful masala khichdi, these Indian-inspired recipes showcase the amazing diversity of rice dishes from around the world.
Vegetable Biryani with Fragrant Spices
A flavorful and aromatic one-pot dish that combines the goodness of basmati rice, mixed vegetables, and a blend of fragrant spices. This recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 red bell pepper, diced
– 1 small cauliflower, broken into florets
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat the ghee or oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the vegetables, cumin, curry powder, turmeric, and salt. Cook for 5 minutes.
4. Add the rice to the saucepan and stir to combine with the vegetable mixture.
5. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
Cooking Time: 20-25 minutes
Lemon Rice with Curry Leaves and Mustard Seeds
A flavorful twist on traditional lemon rice, this recipe adds the warmth of curry leaves and a hint of spice from mustard seeds.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 2-3 curry leaves
– 1/4 teaspoon mustard seeds
– Salt, to taste
– Juice of 1 lemon (about 2 tablespoons)
– Fresh cilantro, chopped (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat the oil in a large saucepan over medium heat. Add the curry leaves and mustard seeds; cook until fragrant, about 1 minute.
3. Drain and add the rice to the saucepan. Stir well to combine with the spices.
4. Add the water and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
5. Fluff the rice with a fork. Stir in the lemon juice.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Tomato Rice with Cumin and Fresh Herbs
This flavorful rice dish is a perfect accompaniment to any Indian-inspired meal. With the sweetness of fresh tomatoes, warmth of cumin, and freshness of herbs, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 medium-sized fresh tomatoes, diced
– 1 teaspoon ground cumin
– 1/4 cup chopped fresh cilantro (coriander leaves)
– Salt to taste
– Optional: 1-2 tablespoons vegetable oil
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat a medium-sized saucepan over medium heat. Add cumin and cook for 1 minute, stirring constantly.
3. Add diced tomatoes, salt, and chopped cilantro to the saucepan. Stir well and cook for an additional 5-7 minutes or until the tomatoes have softened and released their juices.
4. Add the rice to the saucepan, stir well to combine with tomato mixture.
5. Cook covered over low heat for 15-20 minutes or until the water has been absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Coconut Rice with Cashews and Raisins
This flavorful side dish combines the creamy richness of coconut milk with the crunch of toasted cashews and sweet plump raisins. A perfect accompaniment to your favorite curries or as a standalone snack.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon vegetable oil
– 1/4 cup toasted cashews, chopped
– 1/4 cup golden raisins
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice in a fine-mesh strainer until water runs clear. Drain and set aside.
2. In a medium saucepan, combine the rice, water, and unsweetened shredded coconut. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
4. Remove from heat, fluff with a fork, and stir in toasted cashews, golden raisins, and salt to taste.
5. Garnish with fresh cilantro leaves if desired.
Cooking Time: 20 minutes
Masala Khichdi with Lentils and Rice
A flavorful and comforting one-pot dish that combines the goodness of lentils, rice, and aromatic spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 cup uncooked white or brown rice
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until translucent.
2. Add the garlic, cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly.
3. Add the lentils, rice, and water. Stir well to combine.
4. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender.
5. Season with salt to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Paneer Fried Rice with Bell Peppers
This recipe combines the creamy richness of paneer (Indian cheese) with the crunch and sweetness of bell peppers, all wrapped up in a flavorful fried rice dish.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup paneer cubes
– 1 large onion, diced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the paneer cubes and cook until golden brown, about 3-4 minutes. Remove from pan.
3. Add the diced onion and minced garlic to the pan; cook until the onion is translucent.
4. Add the sliced bell peppers and cook until they start to soften.
5. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes, until the rice is well coated with the vegetable mixture.
6. Return the paneer cubes to the pan; stir-fry everything together for another minute.
7. Season with soy sauce and salt to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Spinach Rice with Garlic and Ginger
This recipe combines the nutty flavor of brown rice with the earthy taste of spinach, enhanced by the pungency of garlic and ginger. Perfect as a side dish or main course.
Ingredients:
– 1 cup uncooked brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 bunch fresh spinach leaves (about 4 cups)
– Salt and pepper to taste
Instructions:
1. Heat oil in a medium saucepan over medium-high heat.
2. Add garlic and ginger; cook for 1 minute, until fragrant.
3. Add rice and stir to coat with the oil mixture. Cook for 2 minutes.
4. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until water is absorbed.
5. Stir in spinach leaves. Cover and cook for an additional 2-3 minutes, until wilted.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Jeera Rice with Roasted Cumin Seeds
Elevate your rice game with this flavorful and aromatic Jeera Rice recipe, infused with the warm, earthy essence of roasted cumin seeds.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 2 teaspoons vegetable oil
– 1 teaspoon jeera (cumin powder)
– 1/4 teaspoon salt
– 1 tablespoon roasted cumin seeds, crushed
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the jeera and cook until fragrant (about 30 seconds).
3. Add the soaked rice to the saucepan and stir to coat with the oil and jeera mixture. Cook for 1 minute.
4. Add the water, salt, and crushed roasted cumin seeds to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 25-30 minutes
Egg Fried Rice with Indian Spices
A flavorful twist on a classic Chinese dish, this recipe combines the comfort of egg fried rice with the warmth of Indian spices.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 eggs, beaten
– Chopped cilantro or scallions, for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and grated ginger; cook for another minute.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 5 minutes, or until the rice is heated through and starting to brown.
5. Push the rice mixture to one side of the pan. Crack in the beaten eggs and scramble them until cooked through.
6. Mix the eggs into the rice mixture.
7. Add the cumin, turmeric powder, and salt; stir-fry for about 2 minutes, or until the spices are well combined and the rice is coated.
8. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 15-20 minutes
Puliyodharai Tamarind Rice with Peanuts
Puliyodharai, a popular South Indian dish, is a flavorful and aromatic rice recipe that combines the tanginess of tamarind with the crunch of peanuts. This simple yet satisfying recipe is perfect for a quick weeknight dinner or as a side dish to accompany other Indian favorites.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup water
– 2 tablespoons tamarind paste
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon grated ginger
– Salt, to taste
– 1/4 cup peanuts, roasted and chopped
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
2. Add tamarind paste, grated ginger, and salt. Mix well.
3. Add cooked rice to the pan, stirring continuously to combine with the tamarind mixture.
4. Add water and mix well.
5. Cook for 5-7 minutes or until the rice is heated through and slightly sticky.
6. Stir in chopped peanuts and garnish with cilantro, if desired.
Cooking Time: 15-20 minutes
Curd Rice with Tempered Mustard Seeds
A comforting and flavorful Indian-inspired dish that combines the creaminess of curd with the crunch of tempered mustard seeds, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked rice
– 1/2 cup curd (yogurt)
– 1 tablespoon ghee or oil
– 1 teaspoon tempering powder (optional)
– 1/4 teaspoon salt
– 1/8 teaspoon mustard seeds
Instructions:
1. In a bowl, mix together the cooked rice and curd until well combined.
2. Heat the ghee or oil in a small pan over medium heat.
3. Add the tempering powder (if using) and let it sizzle for a few seconds.
4. Add the mustard seeds and let them temper for about 30 seconds, until they start to pop and release their flavor.
5. Pour the tempered mustard seeds mixture over the rice-curd mixture.
6. Season with salt to taste.
7. Serve immediately.
Cooking Time: 10-15 minutes
Peas Pulao with Fresh Mint Leaves
This simple and flavorful pulao recipe combines the sweetness of peas with the cooling freshness of mint leaves, making it a perfect side dish for any occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 cup fresh peas
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– Salt to taste
– Fresh mint leaves, chopped (about 1/4 cup)
Instructions:
1. Heat oil in a large saucepan and sauté the onion and garlic until softened.
2. Add cumin seeds and cook for 1 minute.
3. Add peas and cook until tender.
4. Add rice to the pan and stir well to combine with the pea mixture.
5. Add water, salt, and chopped mint leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
6. Turn off heat and let it rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Chicken Biryani with Saffron and Fried Onions
This classic Indian dish is a flavorful and aromatic one-pot meal that combines tender chicken, fragrant saffron, and crispy fried onions in a bed of fluffy basmati rice. With its rich aroma and taste, this biryani is sure to delight your family and friends.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups basmati rice
– 2 cups water
– 1 tsp saffron threads, soaked in 1 tbsp hot water
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ghee or vegetable oil
– 1 tsp cumin seeds
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat oil in a large pan and sauté onions until golden brown. Set aside.
3. In the same pan, add chicken and cook until browned.
4. Add cumin seeds, garlic, salt, and soaked saffron threads. Stir well.
5. Layer cooked rice, chicken mixture, and fried onions in a pot or Dutch oven.
6. Cover and simmer for 15-20 minutes or until the flavors meld together.
Cooking Time: 25-30 minutes
Vegetable Pulao with Mixed Veggies
A flavorful and nutritious rice dish packed with mixed vegetables, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
3. Add garlic, mixed vegetables, cumin, and salt. Cook until the vegetables are tender.
4. Add the drained rice to the saucepan and stir to combine with the vegetable mixture.
5. Add 2 cups of water to the saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Ghee Rice with Whole Spices
Elevate your mealtime with this aromatic and flavorful rice dish, infused with the warmth of whole spices and the richness of ghee. Perfect as a side or as a base for a variety of curries and stews.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 2 tablespoons ghee (clarified butter)
– 1 cinnamon stick, broken into pieces
– 3-4 whole cardamom pods, crushed slightly
– 1/4 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Rinse the rice in a fine-mesh sieve until the water runs clear. Drain and set aside.
2. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
3. While the rice cooks, melt the ghee in a small pan over medium heat.
4. Add the cinnamon stick, cardamom pods, and cumin to the melted ghee. Cook for 1 minute, stirring constantly, until fragrant.
5. Once the rice is cooked, fluff it with a fork and stir in the spiced ghee mixture. Season with salt to taste.
Cooking Time: 20-25 minutes
Spicy Mushroom Rice with Green Chilies
This flavorful side dish combines the earthy taste of mushrooms with a spicy kick from green chilies, all wrapped up in a savory bed of aromatic rice. Perfect for accompanying your favorite grilled meats or as a base for a hearty bowl.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1-2 green chilies, diced (depending on desired heat level)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chopped onion and cook until translucent, about 3 minutes.
3. Add garlic, mushrooms, green chilies, cumin, salt, and pepper. Cook, stirring occasionally, until mushrooms release their moisture and start to brown (about 5-7 minutes).
4. Add rice to the saucepan, stirring to combine with the mushroom mixture.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid absorbed.
Cooking Time: 20-25 minutes
Carrot Rice with Coconut and Curry Leaves
This flavorful side dish combines the natural sweetness of carrots with the richness of coconut and the warmth of curry leaves, creating a perfect accompaniment to your favorite Indian-inspired meals.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 large carrot, peeled and grated
– 1/4 cup unsweetened shredded coconut
– 2-3 curry leaves, chopped
– 2 tablespoons vegetable oil
– Salt, to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer until water runs clear. Drain and set aside.
2. Heat the oil in a large saucepan over medium-high heat. Add the grated carrot and cook, stirring occasionally, until it starts to caramelize (about 5 minutes).
3. Add the chopped curry leaves, unsweetened coconut, salt, and rinsed rice to the saucepan. Stir well.
4. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is cooked.
5. Turn off the heat and let it rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Beetroot Rice with Fresh Coriander
This recipe adds a pop of color and flavor to any meal with the natural sweetness of beetroot and the freshness of coriander. This vibrant side dish is perfect for accompanying grilled meats, stews, or as a healthy addition to your lunchbox.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 medium beetroot, peeled and diced
– 1/4 cup fresh coriander leaves, chopped
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine mesh sieve until the water runs clear. Drain and set aside.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced beetroot and cook, stirring occasionally, until they are tender and lightly caramelized (about 10-12 minutes).
4. Fluff the cooked rice with a fork and stir in the chopped coriander leaves. Combine the cooked beetroot with the rice mixture.
5. Season with salt to taste.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Pineapple Rice with Cashews and Turmeric
Elevate your mealtime with this vibrant and flavorful side dish, featuring the sweetness of pineapple, crunch of cashews, and warmth of turmeric.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 ripe pineapple, diced
– 1/4 cup cashews, chopped
– 1 teaspoon ground turmeric
– Salt, to taste
– 2 tablespoons coconut oil or vegetable oil
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat the oil in a medium saucepan over medium heat. Add the cashews and cook until lightly toasted, stirring frequently (about 3-4 minutes).
3. Add the diced pineapple to the saucepan and cook for an additional minute.
4. Drain and add the rice to the saucepan with the pineapple mixture.
5. Stir in the turmeric and salt. Cook for 2-3 minutes or until the rice is lightly toasted.
6. Add the water to the saucepan, bring to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes or until the water is absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Masoor Dal Khichdi with Basmati Rice
A comforting and nutritious one-pot dish, Masoor Dal Khichdi is a popular Indian recipe that combines the goodness of split red lentils (masoor dal) with fragrant basmati rice. This simple and flavorful recipe is perfect for a quick weeknight meal or a satisfying lunch.
Ingredients:
– 1 cup masoor dal (split red lentils)
– 2 cups basmati rice
– 4 cups water
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt, to taste
– Ghee or oil, for frying
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes.
2. Drain the dal and set it aside.
3. Heat ghee or oil in a large saucepan over medium heat.
4. Add the chopped onion, minced garlic, and grated ginger. Fry until the onions are translucent.
5. Add the basmati rice to the saucepan and fry for 1-2 minutes, stirring constantly.
6. Add the soaked and drained dal, 4 cups of water, and salt to taste. Stir well.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked and the dal is tender.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your mealtime with these 20 delicious and flavorful Indian-inspired rice recipes! From classic biryanis to creamy pulaos, and from savory khichdis to sweet and tangy curd rices, there’s something for everyone. Discover new flavors like masala-khichdi with lentils and rice, or paneer-fried rice with bell peppers, and indulge in comforting dishes like ghee rice with whole spices. Whether you’re a vegetarian, meat-lover, or just looking to add some excitement to your meals, these recipes are sure to tantalize your taste buds!
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