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Rice Dishes

Beetroot Chole Pulao

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Beetroot Chole Pulao
Serves 3
Beetroot Chole Pulao is very easy to prepare and very healthy. The lovely color of the pulao is very appealing and a great way to get the kids eat beetroot. They are perfect to pack in lunch box as well. Do try this recipe, you will love it.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. Beetroot - 2, large ( Pureed, add little water to grind)
  2. Chole - 1/3 cup, boiled
  3. Basmati rice - 1 cup
  4. Onion - 1, large ( thinly sliced)
  5. Green chili - 1 skit
  6. Curry leaves - 8-10 ( optional)
  7. Cumin seeds - 1 tsp
  8. Ginger garlic paste - 1 tbsp
  9. Biryani masala - 1 tbsp
  10. Coriander powder - 1 tsp
  11. Salt to taste
  12. Water - 2 cups
  13. Fresh lemon juice - 1 tbsp
  14. Oil - 1 tbsp
  15. Bay leaf - 1
  16. Black pepper - 5-6
  17. Cloves - 2
  18. Cinnamon - 1 inch stick
  19. Cardamom - 2
Instructions
  1. Wash and soak rice for half an hour.
  2. Heat oil in a pan. Add cumin seeds, when it splutters, add bay leaf, cloves, cardamom, black pepper and cinnamon. Sauté for few seconds, then add sliced onions, slit green chilies, curry leaves and cook until onions turn translucent.
  3. Add ginger garlic paste and sauté for few more seconds.
  4. Add biryani masala, coriander powder and boiled chole. Mix it well.
  5. Add pureed beetroot and cook it for a minute on a medium flame. Add salt and let the water come to a boil, add soaked and drained rice. Mix it gently and add lemon juice.
  6. Cover with a lid and cook on a low flame until the rice is done.
  7. Serve hot with raita and pickle of your choice.
Notes
  1. You can use brown rice to make it even more healthy.
  2. You can use any veggies too of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/

Amritsari Wadi & Peas Pulao

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Amritsari Wadi & Peas Pulao
Amritsari Wadi, also called Wadiyan, are mildly spiced, deliciously flavored, sun dried dumplings made from lentils or pulses. In this recipe (Amritsari Wadi & Peas Pulao) I have used Urad Dal Wadis. The Wadis are slightly fried before adding to the rice giving them a very earthy flavor. Give it a try!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Long grain basmati rice - 1 1/2 cup (soaked for 30 minutes and drained)
  2. Urad Dal Wadi - 3-4 (slightly crushed)
  3. Peas - 1/2 cup
  4. Ghee - 2 Tbsp
  5. Bay leaves - 2
  6. Cloves - 3-4
  7. Turmeric Powder - 1/2 Tsp
  8. Cinnamon - 1 inch stick
  9. Green Cardamom - 2-3
  10. Black pepper corns - 7-8
  11. Onion - 1 cup (thinly sliced)
  12. Ginger green chili paste - 1 Tbsp
  13. Salt to taste
  14. Garam Masala - 1/2 Tsp
  15. Lemon Juice - 2 Tsp
Instructions
  1. Heat 1 Tbsp ghee in a non-stick pan. Add wadis and shallow fry for minute. Remove from heat and cool.
  2. Heat 1 Tbsp ghee in a non-stock wok. Add cinnamon, cloves, green cardamom, black pepper corns and bay leaves and sauté for a minute.
  3. Then add ginger green chili paste, mix and sauté on medium heat till fragrant. Add onion mix and sauté till they turn translucent. Now add peas, mix well and cook for 2 minutes. Then add the rice and mix well. Lower the heat and add turmeric powder. Mix well and simmer for 2 minutes.
  4. Add fried wadi pieces and garam masala into the rice with 3 cups of hot water. Then add salt, lemon juice and mix well.
  5. Cover the lid and cook the rice on low heat for 8 to 10 minutes or until rice is fully cooked. Switch off the heat and let it sit for 5 minutes and then serve hot with raita or any curry of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/



Lemon Rice

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Lemon Rice
Serves 4
A hassle-free lunch-box option, lemon rice is a favorite with young and old alike in southern India! Lemon adds the tanginess, while the tempering imparts the aroma to this simple rice delicacy.
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Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Ingredients
  1. Lemon juice - 2 Tbsp
  2. Cooked rice - 2 1/2 cups (preferably cold rice)
  3. Oil - 1 Tbsp
  4. Mustard seeds - 1/2 Tsp
  5. Urad Dal (split black lentils) - 1/2 Tsp
  6. Chana Dal ( split bengal gram) - 1 Tsp
  7. Peanuts - 2 Tbsp
  8. Curry leaves - 7-8
  9. Green chilies - 1-2, slit
  10. Kashmiri red chilies - 2, broken into pieces
  11. Ginger - 1/2 Tsp, finely chopped
  12. Turmeric powder - 1/2 Tsp
  13. Salt to taste
Instructions
  1. Heat the oil in a broad non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the urad dal, chana dal, peanuts and curry leaves and sauté on a medium flame for 1 minute.
  3. Add the ginger, green chilies and red chilies and sauté on a medium flame for 30 seconds.
  4. Now add the turmeric powder and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  5. Add lemon juice and salt, mix well and cook on a medium flame for 1-2 minutes, while stirring occasionally. Serve hot.
Hungry soul by Abha https://hungrysoulbyabha.com/

Egg Dum Biryani

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Egg Dum Biryani
Serves 4
Egg dum biryani is a flavor rich and delicious biryani and my family's favorite too. The simple process of sealing the lid with aluminum foil and allowing the ingredients to cook within a covered environment makes all the difference. Relish this lazzatdar biryani with Raita or as it is. It will taste yummy. Give it a go, you will love it.
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Prep Time
40 min
Cook Time
55 min
Total Time
1 hr 35 min
Prep Time
40 min
Cook Time
55 min
Total Time
1 hr 35 min
Ingredients
  1. Eggs - boiled - 6
  2. Basmati rice - 1 1/2 cup (80% cooked with 1 bay leaf, 2 cloves and some salt)
  3. Onions - 2, finely chopped
  4. Tomatoes - 2, finely chopped
  5. Yogurt - 1/4 cup
  6. Ginger garlic paste - 1 Tbsp
  7. Ginger - 1 inch piece, julienned
  8. Green chilies - 2, slit
  9. Mint leaves - 1/2 cup, roughly chopped
  10. Coriander leaves - handful, chopped
  11. Bay leaf - 2
  12. Cinnamon stick - 1
  13. Black cardamom - 2
  14. Cloves - 4
  15. Green cardamom - 2-3
  16. Biryani masala - 3 Tbsp
  17. Green cardamom powder - 1 Tsp
  18. Red chili powder - 1/2 Tsp
  19. Turmeric powder - 1/2 Tsp
  20. Salt to taste
  21. A few saffron strands, soaked in 3 Tbsp warm milk
  22. Onions - 2, thinly sliced and deep fried till golden brown
  23. Ghee - 2 Tbsp + 1 Tbsp
Instructions
  1. Prick the boiled eggs with the help of fork or toothpick. Keep it aside.
  2. Heat 2 tbsp ghee in a deep non-stick pan. Shallow fry the eggs for 2-3 minutes or they turn light brown from all the sides. Remove it from the pan and keep it aside. Let it cool down a bit. Slice them in half.
  3. In the same pan, add 1 bay leaf, black cardamom, cinnamon stick, cloves and green cardamom. sauté for 30 seconds.
  4. Add onions, cook it till the onions are completely cooked. Add ginger garlic paste and cook it further for 2 minutes until the raw flavor from ginger garlic has completely gone.
  5. Put turmeric, red chili powder, biryani masala. Cook it for a minute, add tomatoes and salt, mix well and cook the tomatoes till the oil separates from the masala.
  6. Add slit green chilies and ginger julienne, 1 tbsp each of mint and coriander leaves. Mix it well.
  7. Now add the yogurt and mix it well with the masala ( slow down the flame while adding yogurt)
  8. Add the halved eggs and mix it gently with the masala without breaking the eggs. Cover it and cook the eggs with the masala for 2 minutes on a slow flame. Remove half of the masala with half of the eggs in a bowl. Switch off the flame.
  9. Add half of the cooked rice over the egg masala. Spread the rice evenly over the masala. Sprinkle cardamom powder. Put half of the fried onions over the rice. Some mint and coriander leaves and 1/2 tbsp of ghee.
  10. With the same procedure, make 1 more layer by adding the remaining egg masala, then rice, cardamom powder, remaining fried onions, rest of the mint and coriander leaves and 1/2 tbsp of remaining ghee. On top, add saffron soaked in milk.
  11. Seal the biryani pan with aluminum foil, put a heavy tawa/ lid on top of the sealed pan so that steam does not escape.
  12. Turn on the flame and cook it on medium flame for 5 minutes.
  13. Meanwhile, turn on the other burner and heat a tawa.
  14. Shift the biryani pan on tawa after 5 minutes of cooking on a direct flame.
  15. Cook it on tawa for 25-30 minutes on a slow flame. Switch off the flame.
  16. Wait for 5 minutes and remove the lid and foil carefully to avoid the steam.
  17. Garnish with onion and tomato slices and serve hot with Raita or as it is.
Notes
  1. Cook the rice till it is 80% done as it has to be further cook in a dum.
  2. Instead of cooking oil, use ghee as it will make the biryani more flavorful.
  3. Make sure that the onions are fried till dark brown. Do not burn the onions.
  4. Use a thick base vessel for cooking biryani, so that the heat gets evenly distributed.
Hungry soul by Abha https://hungrysoulbyabha.com/

Chole Pulao

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Chole Pulao
Serves 4
Chole pulao is a one pot spiced fragrant pulao recipe made with cooked chickpeas. If you are looking for some variety in your daily meals, then here’s a great, hearty and healthy meal. It is rich in protein and fiber, which makes a meal wholesome.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. White chana - 1/2 Cup
  2. Basmati rice - 1 Cup
  3. Sliced onion - 1 Small
  4. Chopped tomato - 1 Medium size
  5. Green chilies - 2-3
  6. Cloves - 2
  7. Cinnamon - 1 Inch piece
  8. Black Cardamom - 1
  9. Bay leaf - 1
  10. Chopped ginger - 1 Tbsp
  11. Chopped garlic - 1 Tbsp
  12. Red chili powder - 1/2 Tsp
  13. Garam masala powder - 1 Tsp
  14. Amchur powder - 1 Tsp
  15. Cumin seeds - 1 Tsp
  16. Oil - 1 Tbsp
  17. Cilantro
  18. Salt to taste
Instructions
  1. Wash and soak the chana overnight and pressure cook till soft adding very less water and salt.
  2. Pressure cook rice with 1.5 cups of water, wait for the first whistle and switch off the flame.
  3. Finely chop ginger, garlic and tomato.
  4. Slit green chilies and slice onion.
  5. In a pan heat oil, add cumin seeds, cinnamon, cloves, cardamom and bay leaf. Sauté for few seconds and add in the sliced onion, chopped ginger, garlic and salt. Sauté until transparent.
  6. Add in the green chilies and tomatoes along with the dry spices red chili powder, garam masala powder and amchur powder. Sauté and cook for 2-3 minutes.
  7. Add in the cooked chickpeas. Sauté and cook for few minutes.
  8. Now, add in the cooked rice and toss them lightly.
  9. Add cilantro and toss everything well. You may add 2-3 tablespoons of water if you feel the need.
  10. Cover it and let it simmer for about 2 minutes.
  11. Serve hot and enjoy!
Hungry soul by Abha https://hungrysoulbyabha.com/

Spinach & Corn Pulao

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Spinach & Corn Pulao
Serves 4
Spinach & Corn Pulao is such a healthy and flavorful rich dish. A perfect comfort food for your family. It's full of nutrition and will definitely fill your tummy. So make this yummy Spinach & Corn Pulao for your next meal.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. Basmati rice - 1 1/2 cup (soaked for 15 minutes )
  2. Spinach - 2 cups, freshly chopped
  3. Corns - 1 cup, boiled
  4. Onions - 2, medium, sliced
  5. Water - 2 1/2 cups
  6. Ghee - 2 Tbsp
  7. Cloves - 2-4
  8. Black peppercorns - 8-10
  9. Black cardamom - 1
  10. Cinnamon stick - 2
  11. Bay leaf - 1
  12. Coriander powder - 1 Tbsp
  13. Salt - 1 1/2 Tsp
  14. Juice of 1 lime
Instructions
  1. Soak rice in water for 15 minutes, later drain the water from the rice.
  2. Pour water in a pan. Allow it to come to a boil.
  3. In a pan, add ghee to which add cloves, black peppercorns, black cardamom, bay leaf, cinnamon sticks. Stir it well and cook for 30 seconds or until fragrant.
  4. Add onions. Sauté for a minute and add corns. Cook it for a minute. Add in rice and gently stir the rice without breaking the rice grains. Sauté the rice for a minute then add hot water to it. Add salt and squeeze lime juice and mix well. Cover with a lid and let it cook for 2-3 minutes.
  5. After 2-3 minutes, open the lid and add chopped spinach and mix the spinach gently with rice. Cover with a lid and cook it again for 10 minutes.
  6. Switch off the flame and let it sit for 15 minutes. Serve hot with yogurt or pickle of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/

Matar Paneer Pulao

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Matar Paneer Pulao
Serves 4
Paneer is a show-stealer! Undoubtedly one of my favourites. This is perfect for days when you want something quick & hot meal. It is delicious and the best comfort food for all the rice lovers. So go ahead and make this tummy filling main course rice recipe and enjoy it with your family.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Long grain basmati rice – 1 cup, washed and soaked in water for half an hour
  2. Green peas – 1 cup, if using frozen, thaw it before using
  3. Paneer (cottage cheese) – 200 gms, diced
  4. Raisins – around 20
  5. Cashew nuts – around 15 , split into half
  6. Ginger – 1 inch piece, finely chopped
  7. Salt – 1 ½ Tsp or to taste
  8. Cumin seeds – 1 Tsp
  9. Asafoetida – a pinch
  10. Cinnamon - 1 stick
  11. Black cardamom – 2
  12. Cloves – 6
  13. Black pepper whole – around 10
  14. Green chilies - 2, finely chopped
  15. Red chili powder - 1/2 Tsp
  16. Garam masala - ½ Tsp
  17. Water – 2 cups
  18. Desi ghee or butter – 3 Tbsp
Instructions
  1. Take the paneer & shallow fry the paneer pieces in desi ghee/butter on low-medium flame until golden brown from both sides. Take it out and keep it aside.
  2. Heat the remaining ghee/butter in a pressure cooker. Add Cumin seeds, cinnamon stick, black cardamom, cloves, black pepper whole and asafoetida and saute until the nice aroma starts coming out. Add cashews, cook until light pink in color. Add peas. Cook it for 2 minutes then add ginger and raisins and cook it further for 30 seconds.
  3. Add water, green chilies, red chili powder, garam masala and salt. Mix well and let it come to a boil. Now add the rice and mix gently & pressure cook for 2 whistles. Switch off the flame.
  4. Allow the steam to escape before opening the lid.
  5. Serve immediately with pickle or raita of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/

Pineapple Chicken fried rice

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Pineapple Chicken fried rice
Serves 7
Complete meal in itself and a smart, easy & quick way to fix with some left over rice. It’s my absolute favorite of all fried rice preparations. Make it as the main course or as a beautiful side dish to any meal. Try this and I am sure you will make it again & again. Serve it in a pineapple boat to impress your guests!
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. Chicken breast – 2, skinless, boneless, cut into ½ inch cubes
  2. Sesame oil – 1 Tsp
  3. Vegetable oil – 2 Tbsp (divided)
  4. Onion – 1, medium diced
  5. Garlic – 3, minced
  6. Ginger – 2 Tsp, minced
  7. Carrots – ½ cup (if using frozen, run under warm water to thaw)
  8. Scallions – 2, sliced + more for garnish
  9. Long grain white rice – 4 cups, cold or room temp
  10. Peas – ½ cup (if using frozen, run under warm water to thaw)
  11. Pineapple - 1 cup, chopped
  12. Soy sauce – 1 Tbsp
  13. Curry powder – ½ Tsp
  14. White pepper powder – ½ Tsp
  15. Sriracha hot sauce – 1 Tsp
  16. Salt to taste
Instructions
  1. In a medium bowl, toss the cubed chicken with the sesame oil and season with salt & pepper.
  2. Heat a large sauté pan or wok over medium heat, add 1 Tbsp vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
  3. Add the remaining 1 Tbsp of vegetable oil then add the onion, garlic, ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots & peas and cook 2 more minutes until they have softened slightly.
  4. Stir in the scallions, rice and chopped pineapple
  5. Add soy sauce, curry powder, white pepper powder, sriracha hot sauce & salt. Mix it gently until well combined without breaking the rice grains. Serve hot.
Notes
  1. Use a sauté pan that has at least 2 inch rim so that all of the ingredients can be properly stirred without overflowing from the pan.
  2. Make rice a day before and keep it in a refrigerator and use it next day for best results.
Hungry soul by Abha https://hungrysoulbyabha.com/

Tomato & Peanut Rice

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Tomato & Peanut Rice
Serves 2
If you're bored of cooking regular rice and biryani, try this Delicious tomato & peanut rice. This spicy & tangy rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike.
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Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Ingredients
  1. Coconut oil or any other oil - 2 Tbsp
  2. Basmati Rice (Boiled) - 2 1/2 cup
  3. Ripe juicy tomatoes - 6 (chopped)
  4. Peanuts (raw) - 3 Tbsp
  5. Onion - 1 (large chopped)
  6. Urad dal - 1 Tsp
  7. Chana dal - 1 Tsp
  8. Red chillies (Dry) - 4
  9. Curry leaves - 6-8 (roughly chopped)
  10. Mustard seeds - 1 Tsp
  11. Green chillies - 2 (finely chopped)
  12. Tomato puree - 2 Tbsp
  13. Asafoetida - 1/4 Tsp
  14. Salt to taste
  15. Red chilli powder - 1 Tsp
  16. Sambar Powder - 1 Tbsp
  17. Coriander - 2 Tbsp
  18. Coconut to garnish - 1 Tsp (grated)
Instructions
  1. Heat oil in a pan, add the mustard seeds, Asafoeida, chana dal, urad dal. Saute for a minute on a low flame. Add dry red chilies, curry leaves, green chilies, onion & peanuts. Saute for a minute till onions becomes translucent & peanuts are slightly roasted.
  2. Add tomatoes, cover it with the lid & cook for 8- 10 minutes until tomatoes are soft. Add tomato puree, salt, red chili powder, sambar powder. Mix it properly & cook it further for 2 minutes.
  3. Add rice & toss it gently without breaking the rice. Add coriander & cook on a medium flame for another 2 minutes.
  4. Garnish with freshly grated coconut & coriander leaves.
  5. Tomato & peanut rice are ready. Serve hot.
Hungry soul by Abha https://hungrysoulbyabha.com/

Vegetable Pulao

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Vegetable Pulao
Serves 2
Rice is one such staple meal which we can blend into variety of other dishes. This pulao is loaded with veggies and flavored subtly with a fine choice of spices. This recipe of vegetable pulao is easy & quick to make, but very delicious, with the added flavors of aromatic whole spices. Prepare it as close to serving time as possible so that the flavors are fresh & strong.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. Long grain Rice – 2 cups
  2. Carrot – 1 medium
  3. Green peas – 1/3 cup
  4. French Beans – 8-10, cut into 1 inch piece
  5. Cauliflower florets – 8-10
  6. Potato – 1 Large, cut in dices
  7. Onion – 1 large, sliced roughly
  8. Bay leaf – 2
  9. Black peppercorns – 7-8
  10. Cinnamon stick – 1
  11. Cumin seeds – 1 Tsp
  12. Cloves – 3-4
  13. Black cardamom – 1
  14. Green cardamom – 2-3
  15. Salt to taste
  16. Garam masala – 1 Tsp
  17. Chili powder – ½ Tsp
  18. Ghee – 1 Tbsp
  19. Oil – 1 Tsp
Instructions
  1. Slice the onions.
  2. Boil 5-6 cups water in a deep non-stick pan.
  3. Heat ghee & oil in another deep non-stick pan. Add cumin seeds, bay leaf, cinnamon, Black cardamom, green cardamom, cloves and black peppercorns. Saute for 30 seconds and add onions. Saute again for a while.
  4. Add carrots & beans. Cover & cook for 2 minutes covered as carrots and beans takes longer time to cook. Open the lid & add cauliflower, potatoes & green peas. Mix well and cook for 2 more minutes covered.
  5. Open the lid. Add rice, salt, chili powder & garam masala. Stir & cook for 30 seconds. Then add 4 ½ cups of boiling water. Mix, cover & cook for 15 minutes.
  6. Switch off the flame & let it stand for 10 minutes, covered.
  7. Open the lid and open the rice grains gently with the help of spoon or fork without breaking any grain. Serve hot with yogurt or pickle or as it is.
Hungry soul by Abha https://hungrysoulbyabha.com/
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