Thursday, April 29, 2010

Variety Rice Recipes

I present to you a collection of Indian Rice recipes that can be used for breakfast, lunch or dinner. Tasty and varied, rice recipes can be used to make a variety of dishes. With approximately 200 calories per cup serving, it is free of fat, cholesterol, and sodium. Rice is easily digestible, making it suitable for all ages and individuals with sensitive digestive systems, and its naturally mild flavour is a suitable complement to many dishes.



Rice/Chawal is the staple diet of large parts of India, specially Eastern India and Southern India. Rice is a popular diet in other parts of the world also such as China and Southeast Asia. Indian rice recipes are very popular.

From my kitchen, I bring you some of the most tasty Indian rice dishes. There is a dish available for everyone’s taste. Most dishes are made with mild flavour which I am sure you will all relish.

Vegetable Biryani Recipe

Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as main meal.  this dish has a lot of flavor even without onions.  You may add fried onions if you like. 

Ingredients

For Rice:

*1 cup long-grain rice, preferably Basmati
*2 cups water
*1/4 teaspoon salt
*1 tablespoon oil
*2 pinch saffron
*2 tablespoons milk

For Vegetable gravy:

*2 tablespoons oil
*1/4 teaspoon asafetida (hing)
*1 teaspoon cumin seed (jeera)
*4 medium chopped tomatoes
*1 green chili finely chopped
*1 tablespoon fine shredded ginger
*1 cup yogurt
*1/2 teaspoon red chili powder
*1/2 teaspoon turmeric
*1/2 cup cubed paneer
*2 cup sliced cauliflower
*1/2 cup sliced carrots
*1/2 cup chopped green beans
*1/2 cup chopped green bell pepper
*2 tablespoon cashew nuts broken into pieces
*1 teaspoon salt adjust to taste
*2 tablespoon chopped mint leaves

For Garnish:

*1 teaspoon garam masala
*4 tablespoons melted butter
*2 tablespoons sliced almonds

Method:


Rice:

1.Wash rice gently changing water several times until the water appears clear.
2.For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3.Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
4.Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
5.For a few minutes soak saffron in warm milk then gently pour the milk into the cooked rice.

Vegetable And Gravy:

1.Blend tomatoes to make a puree.
2.In a bowl add yogurt, ginger, green chili, salt, turmeric, chili powder – mix it well.
3.Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
4.Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida and cumin seeds.
5.After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
6.Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

How to Prepare the Biryani:

1.Preheat the oven to 350 degree Fahrenheit.
2.Take baking glass dish 9″ x 9″ or about the same size round bowl.
3.Put half of the cooked vegetables into the baking dish.
4.Spread half of the cook rice over vegetables. Over the rice, sprinkle with mint and garam masala.
5.Pour the remaining vegetables evenly over the rice.
6.Spread remaining rice evenly over vegetables.
7.Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
8.Cover the pan and bake for about 30 minutes.

For Serving:

Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.



[ Serves:  4 to 6 Persons
   Type of Recipe: Veg.
   Calorie: 1 Plate Veg.Biryani = 385 ]

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Vegetable pulav Recipe

This is a very tasty, sumptuous dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. You can serve with yogurt, pickle, papadam or chutney.

Ingredients:



For rice


*1 cup basmati or long grain rice
◦2 cups water
◦2 tablespoons oil
◦1 teaspoon cumin seeds
◦2 bay leaves
◦1 teaspoon salt


For vegetables


◦3 tablespoons oil
◦1 teaspoon cumin seeds 
◦1 medium sized potato, chopped into 1/2″ cubes
◦1 carrot, chopped
◦1 cup cauliflower, cut into small pieces
◦1 cup frozen green peas
◦1/2 red bell pepper, chopped
◦2 long sliced green peppers
◦1 teaspoon grated ginger
◦1 teaspoon salt
◦1/2 teaspoon garam masala
◦1 tablespoon lemon juice
•For garnish:
◦2 tablespoons minced cilantro


Preparing the rice


1.Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready.
2.Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds.
3.Next add the rice. Stir-fry for 2 minutes.
4.Add water and salt, bring to a boil and turn the heat to low. Cover the pan.
5.Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing the vegetables:

1.Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
2.Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
3.Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
4.Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
5.Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
6.Add garam masala and lemon juice.
7.Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.

[ Serves: 4 Persons.

Type of Recipe: Veg.
Calories: 1 Plate Veg.Pulav = 321]

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Yellow Fried Rice Recipe

It is a knownfact that turmeric adds the vivid golden color to the rice when added. This Yellow Fried Rice is very flavorful and aromatic with great blend of spices.  It is also quick, and easy to prepare. This can be served hot eithe with  soup, and salad or as a side dish with any meal.


Ingredients:


*1 cup basmati rice
*1/2 cup green peas
*2 cups water
*3 tablespoons oil
*Pinch of asafetida 
*1 teaspoon cumin seed 
*1 teaspoon mustard seed 
*4 whole red chilies 
*2 bay leaves 
*About 1inch piece of cinnamon stick
*1 teaspoon salt adjust to taste
*1/2 teaspoon turmeric
*1/4 teaspoon cayenne pepper


Method


1..Wash rice gently and soak it for at least 15 minutes prior to cooking.
2.After cooking rice expands to about three times in volume, so be sure to use the proper size pan.
3.Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
4.Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
5.Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida, cumin seeds, and mustard seeds.
6.After the seeds crack, add red chilies, bay leaves, and cinnamon stick and stir-fry for few seconds.
7.Add rice, turmeric, and cayenne pepper to the spices in frying pan. Mix it gently.
8.Stir-fry for about 5 to 6 minutes.
9.Serve hot tasty Yellow Fried Rice with soup, dal or yogurt.
[ Serves: 2 to 4 Persons.

Type of Recipe: Veg.
Calories: 1 Plate Fried Rice = 390 approx.]




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Lemon Rice Recipe

Lemon rice is a delicious south Indian dish. Lemon juice gives a very refreshing and tangy flavor to the rice. This dish is relished by one and all and is a most common one to carry when one goes on a picnic!


Ingredients



Rice:


*1 cup rice
*2 tablespoons oil
*1 3/4 cup water
*1/2 teaspoon salt


Seasoning


*2 tablespoons oil
*1/2 teaspoon cumin seed
*1/2 teaspoon mustard seed
*1/2 teaspoon turmeric
*2 red whole red chili
*1 green chili sliced in four long way
*12 to 15 fresh curry leaves
*2 tablespoons chana dal, pre-soaked in water for at least half an hour
*1/4 cup unsalted roasted peanuts
*1 teaspoon salt adjust to taste
*1/4 cup lemon juice


Method:


1.Wash rice gently changing water several times until the water appears clear.
2.For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3.Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
4.Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.


Preparing the Seasoning:


1.Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
2.Take out the peanuts from oil and use the same oil for rest of the seasoning.
3.Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
4.Add the chana dal, stir-fry for about a minute.
5.Add turmeric and mix it well.
6.Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
7.Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Lemon Rice is ready for serving.
 
[ Serves: 4 to 6 Persons.

Type of Recipe: Veg.
Calories: 1 Plate Lemon Rice = 185 approx.]




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Brinjal Rice Recipe


Here is a delightful recipe of brinjal rice or baigan bath. Brinjal rice is made by adding fried brinjals to the already spiced rice. It is very tasty as well as a complete meal in itself.


Ingredients

*500 gm basmati rice
*300 gm brinjals
*1" piece ginger
*2-3 pieces tej patta
*1 onion
*3-4 green chillies
*4-5 cloves garlic
*1/2 cup tomato pulp
*1 tbsp cardamom and cloves
*1/4 cup fresh grated coconut
*1/2 cup oil
*1/4 cup green coriander leaves


For powdered masala


*1/2 tsp black pepper powder
*1 tsp roasted cumin seed powder
*2 tsp coriander powder
*1 tsp red chilli powder
*1 tsp cardamom and lavang powder


For wet masala

*5 cloves of garlic, ginger, grated
*coconut and cariander leaves [ground].


Method


1. Soak rice in water for 10 minutes.Wash the brinjals and cut into long pieces.
2. Apply salt and keep aside.Heat oil in a pan fry brinjal pieces.
3. Again heat oil in a heavy bottomed pan.
4. Add onions, chopped garlic, lavang, cardamom, green chillies and bay leaves.Stir.
5. Add ground masala paste, powdered masala and tomato pulp and salt to taste.
6. Now add rice and mix well. Add 5 cups of water to the rice and bring it to a boil.
7. Add a little lime juice and cover the pan.
8. After 8-10 minutes of cooking add fried brinjal pieces and cook for another 5-7 minutes. Serve hot.

[ Serves: 4 to 6 Persons.

Type of Recipe: Veg.
100gms Brinjal= 24 Calorie ]

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Tomato Rice Recipe



Of South Indian origin, tangy Tomato Rice makes a great one-dish meal.



Tomato Rice
Ingredients:


*2 cups cooked Basmati rice
*4 large ripe tomatoes cut into cubes
*2 tbsps vegetable/ canola/ sunflower cooking oil
*1 tsp mustard seeds
*1 large onion chopped fine
*2 green chillies slit lengthwise
*1" piece of ginger grated
*2 tsps coriander powder
*1 tsp cumin powder
*1 tbsp garam masala
*Salt to taste


Preparation


1.  Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop spluttering add the onion and fry till soft.
2.  Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
3.  Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
4.  Turn off the fire and add the rice. Mix well.
5.  Serve with pappads.

[Serves: 2 to 4 Persons
Recipe Type: Veg.
Calories Per Serving: = 258]

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Tamarind Rice

A very delicious  South Indian recipe.

Ingredients

*A big lemon size tamarind

*2 tbsp groundnuts
*Salt to taste
*2 tbsp oil
*1 tsp mustard
*1 tsp bengalgram dal
*1 tsp blackgram dal
*1/2 tsp turmeric powder
*Bit of asafoetida
*1 cup cooked rice


To be roasted and grinded to coarse dry powder



*1 tsp bengalgram dal
*2 tbsp dry coconut powder
*2 Red chillies
*1 tsp coriander seeds
*1/2 tsp pepper
*1/4 tsp fenugreek seeds


Method

1.  Soak the tamarind in little water for some time and extract thick juice.
2.  Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When mustard starts spluttering, add turmeric powder, tamarind juice, asafoetida, roasted groundnuts and salt and allow it to boil for about 5 minutes. Add the masala powder and mix well till the mixture becomes thick.
3.  Mix it with cooked rice according to taste and serve with raita or chips. You could even add a bit of jaggery to it to give it a tangy and sweet taste. The paste can be stored in an air-tight container after cooling it for about 15 days when refrigerated.


[Serves:  4 Persons
Recipe Type: Veg.
Calories Per Serving: = 270 ]

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Bisi Bela Bath

A very tasty and wholesome dish liked by one and all in the family. 

Ingredients


*1 cup Rice

*1/2 cup Redgram dal [Tur dal]
*Tamarind- a small lemon size
*1 tsp Mustard seeds
*1 tsp Bengalgram dal
*1 tsp Blackgram dal
*Groundnuts- few
*Curry leaves- few
*Carrot- 1
*1/4 cup Peas *Beans- 10
*1/4 tsp Turmeric powder
*Jaggery- little
*Water
*Coriander leaves for garnishing
*Salt to taste
*2 tbsp Oil

For masala paste



*1 1/2 tsp Bengalgram dal
*1 tsp Blackgram dal
*1/2 tsp Coriander seeds
*2 Red chilli
*Cinnamon stick- a small piece
*2 Cloves
*2 Cardamom
*3 tsps Coconut powder


Method

1.  Cut the carrot and beans into long pieces. Clean the rice and dal and pressure cook it.
2.  Soak the tamarind in some water and extract the juice.
3.  Roast the masala ingredients and grind it to a paste.
4.  Heat oil, add mustard seeds, bengalgram dal, blackgram dal. When it starts spluttering, add the curry leaves, groundnuts, turmeric powder and finally the extracted tamarind juice. Add the masala paste, salt, vegetables and jaggery. Let it cook for some time.
5.  Finally add the cooked rice and dal and mix well. Bring it to a boil.
6.  Garnish with coriander leaves and some ghee. Serve hot.

[ Serves: 2 to 4 Persons.
  Reciepe Type: Veg.
  Calories per Serving: 199 approx.]

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Jeera Rice [with Green Peas] Recipe

This popular fried rice with green peas, is suitable for party occasions. Fresh spices and ghee give a rich flavor and taste to the fried rice. As there is no chilli and any strong spice, this is always kid’s favorite.  Green peas with chawal in green and white colour combination looks great and attracts everyone.

It is generally liked by all in the family especially the children as it is not spicy.

Ingredients



*Basmati Rice – 2 cups
*Green Peas – 1 cup
*Jeera – 2 teaspoons
*Bay leaves – few
*Ghee – 4 tablespoons
*Salt – 1 teaspoon or as per taste


Method


1.  Soak rice in water for about 15 minutes.


2.  In a pressure cooker put the ghee and heat it. Add jeera and bay leaves and fry for a while. Then add green peas and stir fry for few seconds. And then add soaked rice and 4 cups of water along with salt. Mix well. Close with lid and pressure cook for two to three whistles.

3.  Serve hot with Raita or vegetable Kurma.
 
[Serves: 4 Persons
 Recipe Type: Veg.
 Calories: Per Serving = 333 approx.]

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Pudina [Mint] Rice Recipe
 
Ingredients:

*Raw Rice - 2 cups
*Coconut Milk - 1 cup
*Big Onion - 1
*Lemon Juice - 1 teaspoon
*Turmeric Powder - 1/4 teaspoon
*Salt - 1 teaspoon or as per taste


To grind


*Pudina leaves - 2 cups
*Coriander leaves - 1/2 cup
*Green chillies - 2 to 3 Nos
*Fresh ginger - 1" piece
*Garlic cloves - 2 Nos


For seasoning
*Oil - 4 tablespoon
*Cinnamon stick - 2 small pieces
*Cloves - 2 Nos
*Cardamon - 2 Nos
*Bay Leaf - A small piece
*Fennel seeds [Somf] - 1 teaspoon


Method


1.  Wash and soak the rice in water for about 15 minutes.
2.  Chop the onion.
3.  Grind Pudina, Coriander leaves, green chillies, ginger and garlic to a fine paste.
4.  Put a pressure cooker on the stove and add the oil. When it is hot add cinnamon stick, cloves, cardamom, bay leaf and fennel seeds. Add chopped onion and fry till it become transparant. Add Pudina leaves paste, turmeric powder and salt and stir fry for few minutes.
5.  Drain the excess water from rice and add to the seasoning. Mix well. Add coconut milk and three cups of water [Total measure of coconut milk and water together should be four cups]. Stir once again and close with lid.
6.  Pressure cook it for three whistles.
7.  When it is cooled, add lemon juice and mix gently. Garnish with few fresh Mint leaves and lemon slices.


[Serves: 4 Persons
Recipe Type: Veg.
Calories: Per Serving = 163]
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Spicy Rice Noodles

Rice noodles topped with fresh greens and a tangy dressing is a treat for the entire family, especially kids.


Ingredients

*Noodles - 1 cup
*Boiled rice - 1 cup
*Onion greens - 3 stalks
*Crushed garlic - 3 cloves
*French beans - 8
*Grated carrot - 2 medium
*Boiled green peas - 1/2 cup
*Capsicum - 1 medium
*Red chilli powder - 1 tsp
*Salt - to taste
*Vinegar - 1 tbsp
*Soya sauce - 1 tsp
*Oil - 3-4 tbsp


Method:


1. Boil & deep fry the noodles. Keep them aside.
2. Heat oil in a pan. Add crushed garlic & fry till it changes it colour.
3. Add boiled french beans & grated carrot to the fried garlic. Saute for a minute.
4. Add boiled peas, capsicum, red chilli powder & salt. Toss and mix well.
5. Add boiled rice to the ingredients and mix using two forks.
6. Crush crispy fried noodles and add vinegar, onion greens, soya sauce. Mix well.

[Serves: 2 Persons
  Recipe Type: Veg.
  Calories: Per Serving = 192 ]

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Carrot - Coriander Pulao

Ingredients:



*Basmati rice - 250g
*Water - 500ml
*Onion - 1 small
*Coriander seeds - 1 tsp
*Jeera - 1 tsp
*Mustard seeds - 1 tbsp
*Coriander leaves - 1 tsp
*urmeric - 1 tsp
*Grated carrot - 250g
*Oil - 1 tbsp
*Salt - to taste
*Lemon - 1 quartered


Method


1. Clean, wash and drain the rice.
2. Heat the oil in a pan and fry the onion till golden brown.
3. Add the coriander, jeera and mustard seeds, coriander leaves and turmeric.
4. Cook for 1 minute, then add the grated carrot. Mix well.

5. Add the rice, water and salt and bring to the boil in a simmer. Cover tightly for 15 mins.
6. Take off from the heat for 5 mins, mix with two forks.
7. Serve with lemon quarters and fresh coriander.


[ Serves: 2 to 4 Persons
   Recipe Type: Veg.
   Calories: Per Serving = 85 approx.]

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Coriander Rice

Ingredients


*Rice – 1 cup
*Fresh Coriander Leaves – 1 small bunch
*Green Chillies – 2 Nos
*Fresh Ginger – a small piece
*Tamarind – a small gooseberry size
*Urad Dhal – 1 tablespoon
*Oil – 1 tablespoon
*Mustard – ½ teaspoon
*Salt – 1 teaspoon or as per taste


Method


1.  Cook the rice till medium soft.
2.  In a kadai put one teaspoon oil and fry urad dhal till it becomes light brown. Add green chillies split into two and ginger chopped and fry for a while. Add tamarind also and fry everything together. Cool it. Grind this to a coarse paste. Before removing add coriander leaves chopped to this and grind it to a fine paste.
3.  In the Kadai put the remaining oil and when it is hot add mustard. When it pops up, reduce the heat and add cooked rice, salt, ground coriander paste. Mix well keeping the flame to low. Once everything blended well, remove it.
PS: You can also add fried cashew nuts or ground nuts and a tablespoon of fresh coconut gratings for garnishing.
4.  Serve with a good tasty Pachidi of your choice.




[ Serves: 2 to 4 Persons
  Recipe Type: Veg.
  Calories: Per Serving = 202 approx.]

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Brinji Rice



Brinji Rice [also called as Brinj] is a type of fried rice available in most of the hotels in Tamil Nadu. My sister  cooks this very well and I have followed her recipe in this dish. Bay leaf is called ‘Brinji Elai’ in Tamil. I think, as the dish uses bay leaf as the main flavoring item, it is called Brinji Rice.
 
 To prepare this dish, I tried using ordinary raw rice and for seasoning  I used  refined oil with some ghee for taste. As this dish needs more oil, it can be cooked once in a while. If you are preparing this dish with Basmati rice, then the water used to cook the rice should be reduced accordingly.

Ingredients
 
*Rice – 4 cups
*Brinjal[eggplant] – 2 no
*Onion – 2 no
*Tomato – 2 no
*Potato – 2 no
*Carrot – 1 no
*Ginger – 2 inch long piece
*Garlic – 8 to 10 cloves
*Green chilli – 6 to 8 no
*Lemon – ½ piece
*Turmeric powder – ½ tea spoon
*Salt – as per taste


For Seasoning


*Cinnamon stick – 1½ inch long
*Cloves – 4 no
*Bay leaf – 2 to 3 no
*Refined oil– 50 gm


Method

1.  Soak rice for 20 to 30 minutes; finely chop all vegetables.
2.  In a pressure cooker, take vanaspati and heat; add seasonings, fry well; add chopped garlic, green chilli, ginger and fry for few seconds; add onion, fry till transparent then add tomato and fry till soft; add turmeric powder mix well; add other cut vegetables and fry for 2 minutes.

3.  Add soaked rice after draining, fry gently all together for 3 to 4 minutes in low flame; add salt, 8 cups of water [2 cups water for one cup rice], lemon juice and mix well; close the pressure cooker with the lid and when steam comes out continuously, put the weight and keep in low flame for 5 minutes or one whistle; allow it to cool, then open and stir gently.

4.  Aromatic Brinji Rice is ready. Serve with any kurma, pachadi and papad.


PS: Soaking rice prior to cooking, helps to save fuel and time.

[Serves: 6 to 8 Persons
Recipe Type: Veg]

Calories: 100gms = 313 approx.] 

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Coconut Rice

Ingredients


*Raw Rice – 1 cup
*Grated coconut - 1 cup
*Red chilly - 2
*Green chilli – 4
*Bengal gram dhal – 1 teaspoon
*Asafotida – ¼ teaspoon
*Cashew nut – 1 tablespoon
*Coconut Oil – 4 or 5 teaspoons
*Mustard – Half teaspoon
*Curry leaves – few
*Salt – 1 teaspoon or as per taste


Method


1.  Cook rice till soft (But not mushy). Put it in a plate or broad vessel and spread it. Sprinkle one or two teaspoon oil over it.
2.  In a kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown. Add cashew nuts, chillies, asafetida powder and curry leaves and fry for a while. Now add coconut gratings and fry for two/three seconds. Add cooked rice to this and mix gently. Garnish with coriander leaves.


PS:
You can also add ground nuts for that very special taste, a small piece of fresh ginger chopped while seasoning. You can use any oil, however coconut oil enhance the flavour to this rice. Too much oil is also bad for health. 


[Serves: 4 Persons
 Recipe Type: Veg.
 Calories: Serving size = 250 calories  for 91.7gms]

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