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Chicken Khichri Pulao

Chicken Khichri Pulao Recipe by Shireen AnwarChicken Khichri Pulao Ingredients:

  • Moong Daal half cup
  • Rice (soaked) half kg
  • Oil half cup
  • Curry Leaves 2 sticks
  • Brown Onions half cup
  • Garlic (chopped) 1 tbsp heaped
  • Green Chilies (sliced) 4
  • Mixed Whole spices 1 tbsp
  • Cumin Seeds 1 tsp
  • Salt 1 ½ tsp
  • Tomatoes (chopped) 2
  • Chicken (boiled) 1/2 kg

How to make: Chicken Khichri Pulao

  1. Heat oil, add curry leaves, onion fry till light golden add chopped garlic, green chilies.
  2. Cumin seeds, whole spices, cook well till oil is available in tops, then add chicken.
  3. Fry well add water cover and cook till boiling.
  4. Add tomatoes, green chilies, soaked daal and rice cook, mixture and cover till done.
  5. Chicken Khichri Pulao is ready to serve hot.

Tamarind Drumsticks with Masala Rice

Tamarind Drumsticks with Masala Rice Recipe by Shireen AnwarIngredients for Drumsticks:

  • Chicken Drumsticks Half kg
  • Salt 1 tsp
  • Turmeric half tsp
  • Tamarind Paste 3 tbsp
  • Chaat Masala 1 tsp
  • Salt ½ tsp
  • Ginger Garlic Paste 1 tsp
  • Garam Masala 1 tsp
  • Oil quarter cup

Ingredients for rice:

  • Red Chili Powder 1 tsp
  • Turmeric half tsp
  • Cumin Seeds 1 tsp
  • Ginger Garlic 1 tbsp
  • Chaat Masla 1 tsp
  • Nutmeg (grund) ½ tsp
  • Mace (ground) ½ tsp
  • Salt 1-½ tsp
  • Chicken Powder 1 tbsp
  • Spring Leaves (chopped) half cup

How to make: Tamarind Drumsticks with Masala Rice

Method for Masala Rice

  1. Heat oil inside a pan, add onion, each of the seasonings, with rice, fry for two min.
  2. Add water, cook and cover rice, till water dries.
  3. Leave it on dum for 10 min.
  4. Now add spring leaves chopped and take off serve with tamarind drum sticks.

Method for Drumsticks

  1. Boil chicken drumstick with salt and haldi with 1 cup water for 15 min.
  2. Drain water keep aside.
  3. Inside a bowl add Tamarind pulp salt ginger garlic paste masala, allspice mix well.
  4. Marinate legs with this mixture.
  5. Heat oil in a pan and fry drumsticks on low flame with adding ¼ cup water.
  6. Chicken Tamarind drumsticks are ready to serve with masala rice.

Thai Prawn Rice Recipe by Gulzar Hussain

Ingredients

  • Thai Prawn Rice Recipe by Chef Gulzar HussainSela Rice ½ kg
  • Prawns ½ kg
  • Spring Onion (White part) 2-3
  • Crushed Red Chili 1 tsp
  • Oyster Sauce 1-2 tbsp
  • Red Curry Paste 1 tbsp
  • Fish Sauce 1 tbsp
  • Basil 1 pinch
  • Fresh Lemon Juice 2 tbsp
  • Green Chilies 5-6
  • Oil 2-3 tbsp
  • Salt to taste
  • Spring Onion for garnish

How to make: Thai Prawn Rice

For Rice:

  1. Require a ½ kg of sela rice wash it and wash them back and soak it for two-three hours then hard boil it.
  2. strain it while keeping aside.
  3. Now have a cooking pan add 2-3 tbsp of oil, het it and add 2 tbsp of chopped garlic then add ½ kg of fry and prawns, for 1-2 minutes then remove it the prawns.
  4. Now add 2-3 chopped spring onions(white part), add 1 tbsp of red curry paste, 5-6 green chilies, boost taste salt, 1-2 tbsp of oyster sauce, 2 tbsp of freshly squeezed lemon juice, 1 tbsp of fish sauce mix it well add again the ½ kg of fried prawns , 1 pinch of basil and ½ kg of hard boiled sela rice mix it well.
  5. Once the rice is prepared remove it within a serving platter and garnish with spring onions and serve it.
  6. Thai prawn rice is ready to serve, hot.

Shahjahani Biryani

Shahjahani Biryani Recipe
Serves 4
Shahjahani Biryani is encouraged from Mughal dishes. Marinade poultry makes a mouthwatering preference together almonds and pistachio. It is going fantastic with raita and salad.
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Prep Time
40 min
Cook Time
40 min
Prep Time
40 min
Cook Time
40 min
Ingredients
  1. Rice 1 kg
  2. Chicken ½ kg
  3. Ginger garlic paste 2 tbsp
  4. Whole dry coriander 1 tsp
  5. Milk 2 tbsp
  6. Red chili powder 1 tbsp
  7. Turmeric 1 tsp
  8. Garam masala powder 1 tsp
  9. Yogurt 1 cup
  10. Oil ½ cup
  11. Tomato 5 (sliced)
  12. Almond 8
  13. Onion 3 (fine chopped)
  14. Green chili 6
  15. Pistachio 10
  16. Cloves 4-5
  17. Saffron 1 pinch
  18. Cinnamon stick 1lemon half
  19. Salt to taste
Instructions
  1. Marinade chicken with salt, ginger garlic paste and ¼ cup yogurt and leave for 30 minutes.
  2. Heat oil and fry onion. Remove half onion in a plate and keep aside.
  3. In remaining onion add marinade chicken, red chili powder, turmeric, garam masala powder, dry coriander and tomato. Cook it for 5 minutes.
  4. Now add remaining yogurt and green chilies. Cook until chicken tender and thick masala left.
  5. Stir in almond and pistachio; remove from heat.
  6. Add lemon juice, cloves, salt and cinnamon in water and boil rice until 80% rice is cooked. Drain the water.
  7. Now take a wide bottom cooking spread and pan a layer of chicken then rice, again chicken and rice.
  8. Mix saffron in milk and sprinkle over rice. Simmer about 10-12 minutes.
  9. Serve delicious birayni with raita and salad.
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Bengali Fish Biryani Recipe by Shireen Anwar

Bengali Fish Biryani Ingredients:

  • Fish cut into slice 750 grams
  • Green Chilies (soil) 10
  • Ginger (ground) 2 inch piece
  • Garlic 10 cloves
  • Turmeric ½ tsp
  • Chili Powder ½ tsp
  • Brown Red onion half cup
  • Tomatoes (sliced) 2
  • Cumin Seeds 2 tbsp
  • Mustard Seeds ½ tsp
  • Curry Simply leaves 20
  • Salt 2 tsp
  • Vinegar 2 tbsp
  • Dried Apricots 10 – 12
  • Mint Leaves 15
  • Coriander Leaves 2 – 3 tbsp
  • Rice half kg boiled with 2 tbsp salt
  • Whole milk half cup
  • Saffron 1 tsp
  • Yellow-colored Color a crunch
  • Oil half glass

How to make Bengali Fish Biryani

  1. Marinate sea food with green chilies, ginger garlic, turmeric ,chili powder and salt for 30 min.
  2. Heat oils add mustard seed products cumin and curry leaf, add dark brown onion with piece tomatoes cook until tender, add within the marinated fish fry for 10 mins, turning the fish after 5 minutes.

To assemble:

  1. Put a lyre of boil rice in a pan.
  2. Top with seafood masala, cover with dried apricot, sliced leave remaining rice, sprinkle milk with kewra and color, dot with 2 tbsp ghee and topped with species of fish pieces, cook on dum for 15 min.
  3. Bengali Fish Biryani is ready to serve hot, with raita or plain yogurt.

Bengali Fish Biryani Recipe by Shireen Anwar in Urdu

Hearty Spanish Rice Bake Recipe

Hearty Spanish Rice Bake Ingredients

Hearty Spanish Rice Bake Recipe
Hearty Spanish Rice Bake
  • 1 pound lean ground beef
  • 1/2 mug well chopped onion
  • 1/4 mug sliced eco-friendly bell pepper
  • 1 (10 oz) can diced tomatoes with eco-friendly chile peppers (such as RO*TEL®)
  • 1 mug water
  • 3/4 mug lengthy-grain white rice
  • 1/2 mug chile sauce
  • 1 (4 ounce) can sliced up black color olives, or perhaps to style
  • 2 tablespoons sliced up jalapeno peppers, or to style (optionally available)
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 teaspoon brownish sugar
  • 1/2 teaspoon ground cumin
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper (optional)
  • 1 crunch ground black pepper
  • 2 cups shredded Cheddar cheese, separated
  • 2 tablespoons cut fresh cilantro

Directions

  1. Preheat stove to 375 diplomas F (190 levels C).
  2. Warmth a big skillet around medium-high heating. Cook and mixonion and beef, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 a few minutes; strain and discard grease.
  3. Mix beef mixture, diced tomato plants with eco-friendly chile peppers,rice and water, chile sauce, olives, jalapeno peppers,garlic and salt, light brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper with each other in a big container above medium sized-low heating.
  4. Provide beef-rice combination to your simmer, stirring sometimes, till types mix, about 30 a few minutes. Blend in 1 glass Cheddar cheese. Move blend to your 2 1/2 quart casserole plate and hit down securely. Best with leftover 1 cup Cheddar cheese.
  5. Bake within the pre-heated oven right up until cheese is melted and bubbling, 10 to 15 a few minutes. Best with cut cilantro.
  6. Hearty Spanish Rice Bake is ready to serve.

Preparation time: 15 mins
Cook time: 45 minutes
Ready in: 1 hour
Yield: 6 servings

Poached Egg Rice Recipe

Poached Egg Rice Ingredients:

Poached Egg Rice Recipe
Poached Egg Rice Recipe
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 pinches of salt
  • pinch of crushed red pepper flakes (optional)
  • 3/4 cup organic extra-firm tofu (optional), 1/4 inch dice
  • 1 small clove garlic, chopped
  • 2 – 3 cups dark leafy green, deveined and finely chopped
  • 2 – 3 cups pre-cooked whole grain rice (brown is fine)
  • 4 good quality eggs

How to make Poached Egg Rice:

  • Fill a wide-mouthed saucepan with 3-4 inches of water and bring to a simmer.
  • Separately, warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit – a couple minutes. Stir in the tofu if you are using it – let that heat up and brown a tad. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.
  • Now back to the simmering water. You are going to use this to poach the eggs one at a time. Gently crack egg into a ramekin, carefully slip it into a mesh strainer over your sink – some of the whites will run through and strain off (if the mesh is too fine, you won’t get the desired effect). This minimizes the fly-away whites you normally get. Now, carefully slide the egg back into the ramekin. Lower the ramekin down into the simmering water and let the egg slip out. Let it simmer there for a few minutes, past the point when the whites have become opaque. If you like a loose yolk, cook for less time. Remove the egg with a strainer or slotted spoon and either serve it atop some rice or set aside while you repeat the process with the remaining eggs.
  • Divide the rice between four bowls and serve each topped with one of the poached eggs.

Mexican Rice Pudding Recipe

Ingredients:

  • Mexican rice pudding Recipe
    Mexican rice pudding Recipe

    Rice ( blank ) A pair of cups

  • Carrots : A person cup grated
  • Onion : 1 medium sized chopped
  • Cumin seeds : A single teaspoon
  • Green chillies ( space ) Three or even while per spice level
  • Ginger- garlic paste – Just one tablespoon
  • Oil/ butter : Three or more spoons
  • Coriander leaves for garnishing

How to make Mexican rice pudding Recipe

  1. Heating oil inside of a pressure cooker as well as readend the particular cumin seeds.
  2. As soon as they begin spluttering create a chopped onion and also saute well till they will change clear..Increase your ginger garlic paste in addition to chopped green chillies as well as saute for the moment till the natural aroma fades away..Create a grated carrots along with just as before saute for a second.Increase a rice (preferrably basmati) and merge them together with many of the ingredients..Add required volume of sea salt in addition to drinking water(for two cups basmati rice:Some cups h2o) and cook right up until rice is done..garnish using coriander leaves..
  3. Mexican rice pudding Recipe is ready to serve.

Simple Rice Recipe

Simple Rice Ingredients:

  • Simple Rice Recipe
    Simple Rice Recipe

    1 ½ cups long grain as well as converted white rice, uncooked

  • A pair of cups chicken broth as well as stock
  • ¾ cup onion, finely chopped
  • Only two cloves garlic, finely chopped
  • 1 ½ tablespoon olive oil
  • 1/4 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

  1. Inside a huge soup pot, saute onion inside olive oil right up until delicate and a light wonderful coloration. Increase chicken stock or perhaps broth and carry into a facial boil.
  2. Mix in rice, salt as well as pepper, take care of, and reduce heating. Simmer in small warmth for 25 minutes.
  3. Simple Rice Recipe is ready to serve.

Pineapple Rice Recipe

Pineapple Rice Ingredients

  • Pineapple Rice
    Pineapple Rice

    2 1/2 servings long-grain white-colored grain

  • Three 1/3 servings drinking water
  • 1/4 pot peanut or even veg oil
  • Three or more tbsps carefully grated (using a rasp) peeled clean cinnamon
  • Your five scallions (white and also soft green parts split up from green veggies),
    perfectly chopped
  • One 1/2 teaspoons kosher salt
  • 3/4 pot diced (1/4 in .) cored peeled clean blueberry (branded “extra sweet”)
  • One particular teaspoon Cookware sesame oil

Directions

  • Rinse grain in numerous changes associated with frosty drinking water inside a significant serving till water runs crystal clear. Drain in the colander.
  • Move hemp to your 4-quart heavy saucepan, then add h2o (Three 1/3 servings) and produce to some disect. Decrease heat to low as well as make, covered, till vapor divots show up on surface area along with water is actually soaked up, regarding Thirteen units. Remove coming from high temperature as well as allow remain, tightly coated and intact, A few minutes. Blow hemp using a fork and also propagate in a significant superficial the baking griddle for cooling rapidly, regarding Forty-five minutes. Cool off, engrossed in plastic wrap, a minimum of Several hours.
  • High temperature the wok as well as 12-inch weighty fry pan over modest high temperature right up until a small amount of h2o vaporizes immediately. Serve oil close to side involving wok, next tilt wok to be able to swirl oil, coating aspect. When oil merely sets out to smoking, stir-fry cinnamon, white along with soft environmentally friendly elements of scallions, and also salt until great smelling, with regards to One particular instant. Fall grain directly into wok and also stir-fry until lightly browned, 12 for you to 12 units. Take away via temperature, adding scallion green veggies, blueberry, as well as sesame oil, hurling to blend. Time of year using salt.
  • Pineapple Rice is ready to serve.

active time: 30 min

total time: 5 1/2 hr