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Today I am going to share 5 varieties of rice for the lunch box recipes.
1. JEERA RICE
Heat a pan and add 1 tbsp ghee, 1 aniseed, 2 cloves, 2 cardamoms, 1 bay leaf, 1 cinnamon stick, 1 tsp jeera seeds, saute it all for 2 mins in medium flame. Add 2 green chili, 1 cup cooked basmati rice, salt to taste, a few finely chopped coriander leaves. mix it well and cook for 2 to 3 mins. Instant jeera rice is ready.
2. CURRY LEAVES RICE
Heat 2 tsp oil in a pan and add 2 tbsp chana dal, 2 tbsp toor dal, 2 tsp cumin seeds, 2 tsp peppercorns, 2 tbsp coriander seeds, 5 to 6 dry red chilies, roast it all in low flame in 4 to 5 mins. After 5 mins add 2 cups of curry leaves, put off the flame, and saute for 2 min. Allow it to cool and transfer into a blender jar and blend smoothly. Heat 1 tbsp ghee in a pan and add 1 tsp mustard seeds, 2 tsp urad dal, 2 green chilies, 5 to 6 cashew nuts, saute it all for 2 mins. After 2 mins add 4 cups cooked rice salt to taste, grounded powder and mix it all well and cook for 2 mins on low flame. Curry leaves rice is ready.
3. CABBAGE RICE
Heat 2 tbsp oil in a pan and add 1 tsp finely chopped garlic cloves, 1/2 tsp finely chopped ginger, 1 finely chopped green chilies, 1 sliced onion saute it all well. And then add 100 gram shredded cabbage, 1 cup green peas, salt to taste, and saute well. Add 1/2 tsp cumin powder mix it well, cover, and cook for 5 mins on low flame. Add 2 cups cooked basmati rice, 1 tsp pepper powder, 1 tsp soya sauce, a few finely chopped coriander leaves mix it all well, and switch off the flame. Cabbage rice is ready.
4. POTATO RICE
Heat a pan and add 1 tsp oil, 1/2 tsp cumin seeds, 1/2 tsp peppercorns, 4 dry red chilies, 2 tbsp peanuts, 1 tsp coriander powder, 2 tsp chana dal, 1 tsp finely chopped garlic cloves, 1 sprig of curry leaves, roast it all for 5 mins in low flame. After it cools, transfer it to a blender jar ad blend coarsely and keep it aside. Heat 2 tbsp oil in a pan and add 1 chopped onion and saute for 1 min. Add 3 chopped potatoes, salt to taste, a pinch of asafoetida, cook well on low flame for 8 to 10 mins. After 10 mins add 1/8 tsp turmeric powder, grounded powder, 1/4 tsp garam masala, salt to taste, and saute well. Finally, add cooked rice, a few coriander leaves, and mix well.
5. PLAIN BIRIYANI
Take a blender jar and add 7 garlic cloves, 1-inch ginger, 1 green chili, 1 black cardamom, a little bit of black stone flower(kalpasi), and blend it to a paste and keep it aside. Heat a pressure cooker and add 1 tbsp oil, 1 tbsp ghee, 1 cinnamon stick, 1-star anise, 1 bay leaf, 2 cloves, 1 cardamom, 1 sliced onion saute it well and add the grounded paste and saute well. Add few mint leaves, few coriander leaves, 1 sliced tomato, saute it well till the tomato turns soft. After that add 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp biriyani masala, a pinch of turmeric powder, salt to taste, and saute well for few minutes. And then add 3tbsp curd and mix well. Add 1 cup 30 mins soaked basmati rice(250 grams) and mix gently, add 1½ cup water, 1/2 lime juice mix it gently, and cook for 1 whistle in low flame. After 1 whistle turns off the flame, and allow it to cool. Serve it with onion raita.