Yummy Traditional : Rice
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Boiled Rice Recipe

plain-boiled-rice-recipe-with-step-by-step-photos


Boiled Rice || Steamed Rice || How to Make Boiled Rice Recipe with step-by-step photos
 
Boiled Rice is the simplest method to cook and usually is used in 3 ways rinse, soak, and cook, Rice is one of those kitchen staples that can help round out a wide variety of meals. Whether you prefer white, brown, or basmati, rice can make a tasty side dish to any main course. 

But if you don't have a rice cooker, boiling rice on the stovetop can sometimes be intimidating because it requires careful watching. Once you master the technique for boiling your favorite rice, though, you can whip up a pot in no time.
Boil or steam are both methods that can be used to cook rice, generally discarding rice water is used in cooking biryani or pulao                                               

plain-boiled-rice


However here I used the same method, boiling rice in a large amount of water and discarding rice water after boiling through all essential nutrients have wasted with discarding the water, despite knowing I do it just because I love to have light rice but you can cook steamed rice, but for this has to be used some tricky method, Which I mentioned below:

Rinse the rice before boiling white rice, it’s a good idea to rinse it. That removes any dusty starch that might be on the rice so it doesn’t stick together when it cooks. Place 1 cup (195 g) medium- or long-grain white rice in a strainer, and rinse it under cold running water.

Soaking the rice is considered an essential part before any type of white rice cooking soak rice in cold water for at least 2 hours, For steam Add 2 cups (470 ml) of water to a small saucepan, and place it in the stove at medium-high to high heat. Allow the water to heat until it comes to a roiling boil


When you’re making white rice, use a 1:1 ratio between the rice and water. That means for every 1 cup of soaked rice you plan to make, use 1 cup of water.                                

             
plain-boiled-rice


On the other hand, if your rice isn't soaked enough then 1:5 the ratio for the unsoaked rice which means use 1.5 cups water for 1 cup of rice, As it cooks, rice expands so it’s essential to use a pan that’s large enough for the amount that you’re making. In general, a 2-quart (2.5 L) pan is large enough for 1 to 2 cups of uncooked rice.   

After the pot reaches a simmer, turn the burner’s heat down to low, and cover the pot with its lid. Allow the rice to cook for approximately 18 minutes. At that point, start checking its texture. When the rice is finished, it will be firm but not crunchy. You want it to be tender, so it’s okay if it’s somewhat sticky. However, make sure that you don’t cook it so long that it becomes gummy.

Don’t take the lid off the pot before the 18-minute mark. It helps trap steam which aids in the cooking process, so if you remove the top, it may take longer for the rice to finish.

If you don’t have a lid for your pot, use foil to cover it while the rice cooks. Just make sure to cinch the foil around the edges so the steam can’t escape. Once the rice is finished cooking, turn off the heat but leave the rice in the pot with the lid on. Let it sit and steam for another 5 minutes to finish off the cooking process

                   

how to make boiled rice

If you have tried this Boiled Rice recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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steams-rice


Those above steps will be followed in steamed rice but now I am telling simple and easy plain-boiled rice 

            
plain-boiled-rice


To make this recipe first we soak the rice for 2 hours
          

soak-the-rice

Take a large capacity-sized pot pour 200 ml water, salt, and oil, cover the lid, and bring it to a boil on a high flame



Then put soaked and drained rice in the water and stir to mix well                      
                                                 
put-soaked-and-drain-rice-in-the-water


Let it cook for 10 minutes on high flame, keep stirring occasionally If you see the water is less then pour more water

                           
cook-the-rice-for-10-minutes


Take 1 grain of rice and press it with your thumb and index finger, If it is mashed easily then it means rice is done
If you feel rice grain is a bit hard and when you press it then it has broken in the center rather than mash, give it another 2 minutes more

check-the-rice-grain

Drain rice out of the water

drain-out-rice-from-water

Now plain boiled rice is ready to serve with arbi dalsalad, and pickles 


Chicken Fried Rice Recipe


chicken-fried-rice=recipe-with-step-by-step-photos

Chicken fried rice || Stir-Fried Rice || How to Make Chicken Fried Rice with step-by-step photos

Chicken Fried Rice is very mouth-watering. usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. Fried rice is a popular component of East, Southeast, and certain South Asian cuisines., This yummy recipe takes less time to prepare.
                


What is Fried Rice?
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. ... As a homemade dish, fried rice is typically made with ingredients leftover from other dishes, leading to countless variations, many popular varieties of fried rice have their own specific list of ingredients.
Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors, and traveling hawkers specialize in serving fried rice.

If you have tried this Chicken Fried Rice Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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I usually prepare it with leftover boiled rice, personally, I love to have fried rice whenever I have leftover rice in my fridge I plan to make this wonderful and wholesome rice I do variations with prawns, ever with fish, 

And sometimes when I haven’t any type of meat then use eggs and fried mixed vegetables which are always available in my fridge.
This is a quick and instant rice dish however you should have available related ingredients in your fridge so very easy and quick.

Take all ingredients and prepare all veggies for ric.e
                      
prepare-all-veggies

Take one saucepan to pour half a cup of water or add chicken pieces along with ginger garlic paste, vinegar, and salt bring it to a boil on high flame then cover the lid and reduce the flame to low-medium 
                        


Cook chicken until meat is tender, If water remains then turn the flame on high until the water dries out, Shred the chicken and keep aside.  

                                           
shred-the-chicken


Take one large-sized pot/pan pour1 literr water in the pot add salt bring to a boil then add rice and white vinegar stir well cook rice till turns fully cooked.  
                        


cook-the-rice-fully

Drain the rice out from the water and set it aside until required 
Note: boil the rice two hours before cooking while preparing biryani or fried rice 
Note: you can use leftover boiled rice as well
                                        
drain-the-ric-from-water

Beat the egg with salt, food color, and black pepper, heat the oil in a pan, and pour the egg mixture into the pan, scramble the egg into small chunks. 
                                  
scramble-the-eggs

Remove from the flame shift to the plate then keep aside.
                   
scramble-the-eggs


Now heat oil in a wok/pan add chopped garlic fry till turns to a light golden brown. Add all ingredients and fry on high flame for 2 minutes.

Then add eggs and spring onion fry them for a second then add sauces with salt beside the boiled rice, stir to mix well on high flame for a minute.

                                      
make-fried-rice


Transfer to the serving dish/tray, now ready to hot Serve  

                                                   
transfer-to-the-serving-dish

This can be served with chicken shashlik or chili chicken.
                             



Chana Dal Khichdi Recipe




Chana dal khichdi
 || Khichdi Recipe || How to make Khichdi with step-by-step photos
 

Khichdi is a combination of rice and lentils along with some basic spices an easy, simple, and tasty recipe to make during hot weather the taste of this khichdi is very light and flavourful. 

I have often made this rice with dal when I don't feel like having oily and spicy food or want to quick and easy recipe I used chana dal to make this recipe you can use moong, or Malka masoor instead of chana dal by choice it makes a great lunch for you and your kids this taste is so yummy can be served with mixed vegetable raita, or any curries. pickles, and salad
                                        

Even if anyone is not well at your home you can give them soft and light food with light flavor is the best diet for unwell people, I used Ponia basmati rice for khichdi but you can use any good quality basmati rice, however, the taste of any Rice dish depends on rice quality. so let's begin 

                                           



If you have tried this Khichdi Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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khichdi-ingredients

    Firstly soak rice and lentils in warm water for 1 hour


    soaked-rice-and-chana-dal


    Put the soaked lentil in the saucepan pour water and ¼ tsp turmeric powder, Let it cook over medium flame till the lentil (dal) is cooked keep aside, Chop the onion and tomatoes set aside

      boiled-chana-dal

      Heat ghee in the pot

        Add onion slices and fry them till turn pink color, Then add ginger garlic paste and sautรฉ it for a minute, add whole spices and mix them slightly



          Now add boiled chana dal, tomato, green chilies salt, and turmeric powder_Stir to mix well


            Then add soaked rice, stir to combine well pour 4 cups hot and boiled water in it, stir slightly


              Bring it to a boil, at this time you can adjust the salt to taste, cover the lid, and let it cook for around 5-6 minutes when small pits on top of the rice reduce the flame to low


              Cover the lid again and allow to simmer for around 5 minutes on a very low flame
                                 


              Dal chana rice khichdi is served with raitapickle, or salad

                                                   
                  chana-dal-khichdi

                  Aloo Chana Biryani Recipe


                  aloo-chana-biryani-recipe-with-step-by-step-photos


                  Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos 

                  Aloo Chana biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. this biryani is a vegetarian version and those who are like to eat veg meals perfect for them. this also chana biryani is different instead of the combination of meat and masala.

                  This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. an aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB


                        
                  aloo-chana-biryani-recipe

                  Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways. Traditionally biryani cooks with meat but the variation in veg with chickpea and potato is the most demanding. Locally famous as chana biryani

                  For the best result follow my detailed step-by-step photo instructions and tips below the recipe card


                  aloo-chana-biryani

                  Recipe notes:

                  1. Super basmati rice is the best for making any type of biryani. but sella rice is a substitute for basmati rice
                  2. I added white chickpeas and potatoes, here you can use only one of them
                  3. Ghee can be used instead of oil
                  4. Don't overcook the chickpea (Chana).
                  5. Make non-watery chana aloo gravy. If there is some water then cook on high heat.
                  6. Fully drained rice before making layers.
                  7. Don't overcook the rice during the boil. Make sure to cook 80%
                  8. Gently run the spoon to take out the biryani otherwise the rice will break.
                  9. Don't insert a spoon from the middle of the pan. Always take out biryani by putting a spoon from the sides of the pan.
                  10. Use large-size vessels for layering 
                      
                  chana-biryani

                   For the more Biryani recipes:

                  Anda Biryani

                  Sofyani biryani

                  Zafrani mutton biryani

                  Keema masoor biryani

                  Chicken biryani

                  Beef biryani

                  Fish biryani

                  If you have tried this Aloo Chana Biryani, don’t forget to rate the recipe. You can also follow me on social media

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                  biryani-recipe

                  To prepare aloo chana biryani soak the chickpeas for at least 8 hours or overnight

                          


                  Then in the morning boil the chickpeas with a few pinches of baking soda

                             

                  boil-the-chana

                  Peel and  cut the potatoes, onion, and tomatoes


                         
                  prepare-veggies


                  In the mixing bowl pot potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies

                               

                  marinate-potato-with-spices

                  Stir to combine well then add fried brown onion and mix very well then add food color and dry plums

                             


                  Stir to combine very well and keep aside for 15 minutes

                         

                  mix-the-potatoes-and-rest

                  Soak the rice in enough water for 30 minutes, later strain the rice and keep it aside 



                  soak-the-rice
                                            

                  When the rice gets soaked we will prepare gravy meanwhile In a wide vessel heat up the oil, And fry the onion until golden brown 

                       

                  heat-the-oil-and-fry-onion


                  Next, add black peppercorns, bay leaves, cumin seeds, green cardamoms, black cardamoms, cloves, and cinnamon sticks. Saute them together with onion for a minute. Then add tomatoes and ginger garlic paste

                            

                  add-whole-spices-and-saute-them

                  Cook tomatoes with onion masala till soft then add marinated potatoes along with garam masala

                          

                  cook-tomato

                  Continuously Stir very well until the oil is separated. add ½ cup of water and let it cook until the potato gets 80% 

                                    

                  stir-very-well

                  Once the potatoes are cooked add boiled chickpeas and mix with the masala very well and allow cooking further for 10 minutes on medium-low heat


                          
                  add--chana-to-the-potato-gravy


                  Boil the water by adding salt, and cinnamon sticks. cloves, green cardamom, mint leaves, green chilies, and caraway seeds

                         

                  boil-the-water-with-salt-and-whole-spices

                  Bring the water to a boil then add white vinegar. White vinegar will prevent the rice from sticking to each other

                            

                  bring-the-water-to-boil

                  Cook the rice grains on a high flame. when the rice grains are 80% cooked or there is a slight bite, switch off the flame.

                          

                  cook-the-rice

                  Immediately strain the cooked rice. keep aside

                     

                  strain-the-rice


                  Now we will begin the layering process. spread some ghee on the bottom of the wide vessel. ley the first layer of rice then place aloo chana masala over the rice along with fried brown onion

                          

                  layer-the-rice-with-masala

                  Next, add some slices of tomatoes, lemon, and mint coriander leaves then spread the second layer of rice on top of the masala. Repeat the same process in the second layer

                          

                  put-tomato-lemon-slices-over-rice
                                                                                            

                  Finally, drizzle some milky yellow food color and ghee on top of the rice.

                               

                  drizzle-food-color-and-ghee

                  Towards the end, sprinkle some fried onion and some mint coriander leaves. then seal the vessel with a foil sheet.

                           

                  simmer-the-rice

                  First, for 10 minutes simmer the biryani on the high flame then reduce the heat to low and simmer further for 15 minutes

                        

                  simmer-biryani-on-high-heat

                  Aloo chana biryani is ready, gently fluff up  the rice

                               

                  aloo-chana-biryani-is-done

                  Transfer to the serving dish

                              

                  transfer-to-the-serving-dish

                  Serve aloo chana biryani with raita and kabab


                          
                     

                         

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