Rice and Some Interesting Dishes

Rice and Some Interesting Dishes


Rice is a stapled 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 the 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 a 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 fiber.

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 powder 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, fiber 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 chili 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 color. Lightly fry the whole red chili and green chili 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, fiber 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 a 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 chilies, 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 the 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 the 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 the pan and seal the edges with wheat flour paste. Place in an oven for about an hour at 143 degrees C. Serve hot with raita and mint chutney. This is one of the best rice recipes.

Nutritive Value

Calories 623, protein 22.6 g, fat 28.5 g, carbohydrates 68.7 g, Fiber 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 our website: http://tastyfix.com/

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