Rice and Some Interesting Dishes

Rice

Rice is staple diet of a large population of people in our country. There are many varieties of rice found in markets. The rice grain after it is husked consists of three parts – germ or embryo, the outer layer or pericarp and the inner starchy endosperm. In milling white rice, both the germ and pericarp are lost. Restricted milling of rice preserves a sufficiently large portion of vitamin B and minerals, has a better storage life and cooking quality. Washing rice for cooking leads to a considerable loss of vitamin B. To prevent this, the condition of the rice should be such so that the process of washing can be eliminated or minimized by cleaning before wash.

Steamed_rice_in_bowl_01

Age or maturity is a factor closely related to cooking quality. Stored and matured rice swells on cooking to about three to four times of its volume while freshly harvested rice increases only about twice. Parboiling rice- treating paddy before it is milled- has been a practice for a long time in India. This process retains the vitamin even when rice is milled normally and also helps to minimize losses incurred in washing of rice. Cooking rice in large quantities of water and throwing away the liquor is a wasteful practice and such practices are now replaced by the absorption method of boiling rice, i.e. adding just enough quantity of water while cooking rice.

Rice is good source of energy at a low-cost. It is also a significant source of protein although the proteins are incomplete (devoid of some essential amino acids). When served with pulses, it becomes a valuable source of protein, supplementing each other to constitute full proteins. It also provides vitamin B, some minerals and fibre.

Some interesting rice recipes are given below:-

                                                                                   Tahar/Tahari

 Photo Courtesy: ezpzcooking

Photo Courtesy: ezpzcooking

For    6 persons                                               Portion size    1 full plate

Ingredients

Pulao rice  480 g

Potatoes   225 g

Cauliflower  225 g

Oil/ghee  80 g

Turmeric pd  2t

Dry ginger pd  ¼ t

Chilli pd  1t

Garam masala  pd  1t

Bay leaves  2

Cloves  8

Cinnamon  3 inches piece

Salt  to taste

Method

Pick and wash rice and soak for half an hour in the water double of its volume. Peel and cut potatoes into fours. Cut cauliflower into flowerets. Heat fat in a pan. Add cloves cinnamon and bay leaves, fry for a few seconds. Add drained rice retaining the soaking water. Add vegetables and fry for a few minutes. Add turmeric and ginger powder, stir. Add the soaking water. Cover and bring to a boil, cook on low heat until all water is absorbed. Sprinkle garam masala pd over. Toss and serve hot with some gravy preparation.

Note: other vegetables like green peas, beans, carrots can be added to tahar.

Nutritive Value (for one portion)

Calories 523, protein 16.1 g, fat 12.1 g, carbohydrates 95 g, fibre 5.4 g, calcium 68 mg, iron 3.8 mg, carotene 56 micro g, vitamin B1 0.58 mg, B2 0.12 mg, niacin 4.1 mg.

Brinjal Rice Recipe

Lemon Rice Recipe

Jeera Pulao Recipe

 

                                                                                            Curd Rice

curd rice

Serves  1                                                                    Portion size  1 full plate

Ingredients

Rice  80 g

Curd  150g

Salt  1/6 t

Oil  5g/1 t

Bengal gram dal  10 g

Black gram dal  10 g

Asafoetida  a pinch

Mustard seeds  ¼ t

Whole red chilli  1

Garlic clove  1

Ginger  1cm piece

Green chilli  1

Curry leaves  1 sprig,

Method

Pick wash and soak the rice in the water double of its volume. Beat the curd with two t of water and salt. Heat the oil in a karahi and brown asafetida, splutter mustard seeds and fry dals to a light brown colour. Lightly fry the whole red chilli and green chilli cut into two pieces. Add chopped garlic, ginger and curry leaves. Sauté for two minutes. Switch off heat, add the curd, and mix well. Serve hot or cold with pickle.

Nutritive value

Calories 484, protein 15.1 g, fat 12.5 g, carbohydrates 77.8g, fibre 5.3 g, calcium 253 mg, iron 3.8 mg, vitamin 70 micro g, vitamin B1 0.33 mg, B2 0.41 mg, Niacin 3.7 mg.

Kashmiri Pulao Recipe

Fried Rice Recipe

Tomato Rice Recipe

                                                                                     

                                                                               Mughlai Biryani

220455,xcitefun-biryani

Serves one                                                                 Portion size 1 full plate

Ingredients

Long grain rice  80 g

Mutton  100 g

Lime  ¼

Almonds/cashew nuts  12 g

Mint  a sprig

Fat  28 g

Coriander leaves  a few sprigs

Onions  30 g

Ginger  1 g

Green chilli  1 small

Garlic  1 clove

Curd  55 g

Milk  25 ml

Red chilli (seedless)  1

Turmeric pd  a small pinch

Cardamom  1

Cinnamon  1 small piece

Bay leaf  1

Cumin seeds  1/8 t

Saffron   a few strands

Salt  to taste

Wheat flour paste   to seal the pan

Method

Pick, wash and soak the rice. Wash clean and cut mutton into small pieces. Soak saffron strands in a little milk. Strain curds through a very fine sieve or through muslin cloth. Add powdered clove, cinnamon, cardamom, cumin seeds, turmeric, chopped green chili, coriander leaves, salt and mint leaves. Marinate mutton pieces in the curd batter for an hour. Peel and slice the onion, peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat, fry onions till golden brown and crisp, remove. Add bay leaf, ground masala and fry till the masala starts leaving sides of the pan. Drain liquid from the meat and add to fried masala, fry well. Add some water and salt, cook till meat is tender and gravy is thick. In the mean time cook the rice with salt till ¾ done. Add the drained curd mixture to the tender mutton, squeeze lemon, and stir well. Sprinkle ½ of saffron over cooked rice. In a heavy bottom pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining milk, saffron and fat over the rice. Cover pan and seal the edges with wheat flour paste. Place in an oven for about an hour at 143 degree C. Serve hot with raita and mint chutney.

Nutritive Value

Calories 623, protein 22.6 g, fat 28.5 g, carbohydrates 68.7 g, fibre 4.3 g, calcium 216 mg, iron 5.1 mg, vitamin A 25 micro g, vitamin B1 0.37 mg, B2 0.29 mg, niacin 8.8 mg.

Tamarind Rice Recipe

Garlic Rice Recipe

Vegetable Biryani Recipe

For more interesting recipes from around the world, please visit: http://tastyfix.com/

Leave a Reply

Your email address will not be published. Required fields are marked *