**Rice Recipes**

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ajeebhotum

@ajeebhotum

Sparkler

Posted: 18 years ago

hi friends🤗

here r some recipes of Rice dishes i found😳

hope u njoy😳

**Bisi Bele Huli Anna**

Serves:4
Cooking time (approx): 27 minutes
Style: South Indian Vegetarian (Karnataka)

1 cup(s) uncooked rice
1 cup(s) split red gram (tuvar dal)
6 cups water
2 cup(s) of mixed vegetables chopped (potatoes, brinjals and beans)
1 lemon size ball(s) of tamarind or 2 teaspoon(s) tamarind paste
1 cup(s) hot water to soak the tamarind
1 tablespoon(s) oil
1 teaspoon(s) mustard seeds
6 tablespoons ghee (clarified butter)
salt to taste
a handful of fried cashewnuts to garnish.

For the spice mix powder:
2 tablespoon(s) split bengal gram(chana dal)
2 tablespoon(s) split black gram(urad dal)
3 tablespoons coriander seeds
3 tablespoons grated coconut
6 dry red chillies or to taste
2" cinnamon stick
6 curry leaves
teaspoon(s) each of asafoetida and turmeric powder

Roast the nine ingredients of the spice mix in a little oil. Cool and then dry grind. Keep aside. Soak the tamarind ball in the hot water and extract the juice. Keep aside. Boil the water in a heavy-bottomed pan, add the split red gram (tuvar dal) to it and cook till it is half-done. Now, add the rice, the spice mix powder, tamarind juice / tamarind paste, chopped mixed vegetables and salt. Keep on low heat for about 10 minutes.

Heat the oil in a pan on medium / low heat for about 2 minute(s). Add the mustard seeds and let them splutter. Pour this over the rice mixture.

Add the ghee (clarified butter) to this mixture. Allow to simmer on a low flame stirring continuously for 15 minutes till the rice is fully cooked and all the ghee (clarified butter) is used up.
Garnish with fried cashewnuts just before serving.

Suggestion:The spice mix powder can be made days in advance and stored in an air-tight bottle.

**Vaal ni Dal no Pulav**

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian (Gujarati)

8 cups cooked rice
2 cup(s) sprouted field beans (surti vaal dal)
1 teaspoon(s) cumin seeds
teaspoon(s) each of asafoetida and turmeric powder
2 clove(s)
1"stick cinnamon
2 green chilli(es) chopped
1 teaspoon(s) red chilli powder or to taste
4 tablespoons oil
salt to taste
grated fresh coconut (optional) and chopped coriander leaves to garnish

Drop the sprouted field beans in boiling water. Cook for 8 minutes or till they are fully cooked. Keep aside. Heat the oil in a heavy - bottomed vessel till it is very hot. Add the cumin seeds and let them splutter. Now add the clove(s), cinnamon, green chilli(es), red chilli powder, asafoetida and turmeric powder. Stir fry on medium / low level for about 2 minute(s).
Now, add the rice, the cooked sprouted field beans and salt. Mix well. Cover and keep on low heat for about 10 minutes.
Garnish with grated coconut (optional) and chopped coriander leaves.

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Rice Recipes

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