Top 10 Indian Rice Preparations

Rice is a staple food of Indians. It is a very versatile ingredient. It can be cooked as main course or dessert. There are 40,000 rice varieties throughout the world. There are many cultures in which rice is considered very auspicious. One of the amazing facts is that rice is a very important food crop and covers one-fourth of cropped area. Rice provides food to almost half of population in India.

According to Japanese belief system, rice should never be wasted. If one leaves rice in the bowl, it is considered to be rude. Each and every cuisine has a rice recipe. In this blog article, we share with you top 10 recipes of rice:-

  • Hyderabadi Veg Biryani 

    Photo Courtesy: Veg Recipes of India

    This is a very popular recipe of veg biryani. This recipe of veg biryani is cooked slowly on dum(steam). That is why, the biryani is very delicious and unique in taste. Its aroma is good and is very tasty and flavorful. Some other biryani recipes include kolkata biryani, chettinad biryani, chole biryani, mushroom biryani etc.

  • Veg Pulao 

    Photo Courtesy: Veg Recipes of India

    This is a comfort food for those who don’t want to spend much time cooking. It is best served with pickle, raita and roasted papad. Some popular variations include veg pulao in pressure cooker, chana pulao, matar pulao etc.

  • Veg Fried Rice 

    Photo Courtesy: Mission: Food

    This is a great indo-chinese recipe. If you order an indo-chinese menu, then veg fried rice is a must have. Some of the popular varieties include paneer fried rice, schezwan fried rice etc.

  • Moong Dal Khichdi 

    Photo Courtesy: Pinterest

    This is a one pot meal of moong dals and rice. This dish is very nutritious and light. Whenever someone is ill/recovering from illness, then moong dal khichdi is served to him. Some other variations of khichdi include sabudana khichdi, rava khichdi, and veg masala khichdi.

  • Bisi Bele Bath 


    Photo Courtesy: Wikinow

    This is a very tasty dish, prepared with lentils, vegetables and rice. This is a very traditional rice and lentils based dish of Karnataka.

  • Jeera Rice 

    Photo Courtesy: Prudecooking

    This is a delicious and mildly spiced rice dish of India. It is flavoured with cumin. This dish is most commonly available in Indian restaurants. Some other recipes that you can try include garam masala rice, saffron rice, biryani rice, masala rice etc.

  • Vegetable Tahiri 

    Photo Courtesy: Recipesbnb

    This is a very delicious and aromatic rice dish prepared with vegetables and spices. This is a special dish of Uttar Pradesh. Some other recipes of Uttar Pradesh include mughlai biryani, awadhi biryani, mushroom dum biryani, paneer biryani.

  • Tomato Rice 

    Photo Courtesy: The Frugal Chef

    This is a South Indian recipe of tomato rice. This is my favourite tomato rice recipe. The dish is prepared with sauteed tomato, coriander leaves, onion and spices. Similar rice recipes include lemon rice, tamarind rice, tomato biryani and tomato pulao.

  • Ven Pongal 

    Photo Courtesy: Pinterest

    This is a very popular South Indian dish prepared with moong dal and rice. This delicious dish is prepared with black pepper, asafoetida and cumin. Some of its variations include rava pongal and sweet pongal.

  • Lemon Rice 

    Photo Courtesy: AllTastyRecipe

    This is a very popular dish among school children. This dish is very fast and easy to prepare. Lemon Rice can be prepared with ingredients like curry leaves, urad dal, mustard and turmeric which are mixed with rice.

Rice and Some Interesting Dishes


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.


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: ezpzcookingPhoto Courtesy: ezpzcooking

For 6 persons
Portion size    1 full plate


Pulao rice  480 g
Potatoes   225 g
Cauliflower  225 g
Oil/ghee  80 g
Turmeric pd  2t
Dry ginger pd  ¼ t
Chilli pd  1tGaram
Garam masala  pd  1t
Bay leaves  2
Cloves  8
Cinnamon  3 inches piece
Salt to taste


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 Ricecurd rice

Serves 1
Portion size  1 full plate


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,


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 Biryani220455,xcitefun-biryani

Serves one
Portion size 1 full plate


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


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 meantime 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

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