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Chinese Fried Rice

Chinese Fried rice

Chinese Fried rice

This is the Best Rice dish…Easy to prepare and healthy,as it has lots of vegetables and everyone likes the taste and this dish looks very appetising….just use whatever veggies are available with you if you do not find the ones I preferred..but the taste may vary accordingly!!!


All you need is

A large bowl of cooked rice cooled well or at room temperature approx 300gms

Veggies Needed

Prepared Veggies For The Chinese Fried Rice

Prepared Veggies For The Chinese Fried Rice

Garlic – 2 cloves minced

Onion – 1 Med Sliced

Carrot – 1 peeled washed and sliced

French beans – 10 trim edges wash and slice diagonally

Cabbage – 1 cup shredded

Capsicum – one half sliced

Spring onion – chopped 1/2 cup

Oil – 4 tbsps

Sauces N Spices

Tomato ketchup – 3 tbsps

Green Chilli Sauce – 1 tsp

Dark soy Sauce – 1 tsp

Salt as per taste

Red Chilli powder – 1/2 tsp

Black Pepper powder – 1/2 tsp


1.Place a large wok on heat let it get heated well on high flame.now add the oil and drop in the garlic and onion first and stir well.

2.Start adding the carrot,beans,capsicum and stir fry 1-2 min add the cabbage and white part of spring onion and fry well for another 2 mins.

3.Now reduce heat to med and add the sauces and spices as mentioned and drop in the cooked rice too.Combine well to incorporate the veggy sauce mix in to rice slowly increase the heat to high and stir 2-3 min and finish of.Turn heat down and remove serve hot with veg manchuria or any saucy veg dish.

Chinese Fried Rice

Serve with any Crispy Fried Vegetable or Manchuria ….Recipes are found in this Blog..


Brinjal (Eggplant/Aubergine) Biryani

Brinjal Biryani

This Biryani is the Best tasty dish for Vegetarians,as well as Non-Vegetarians as it is full of flavour and taste of the “BIRYANI”……with easily available year long veggy and called as king of all veggies….low in calories along with its good taste….Go ahead and try if you wanna…have a taste!!!


Rice – 4 cups

Brinjals – Dark purple long and tender ones 10-12

Onions – 2 med sliced

Green chillies – 5

Tomatoes – 3 med chopped

Fresh Coriander – 1 cup leaves chopped

fresh mint – 1 cup leaves

Curry leaves – 2 sprigs

Yoghurt/curd – 2 cups whisked

Lemon – 1 whole (Extract Juice)

Ginger garlic paste – 1 tbsp

Biryani masala – 1 tsp (refer  Chicken biryani photo tutorial for masala ingredients)

Whole Garam masala For Rice as given below

Bay leaf  – 1 large

Cloves- 5

Cinnamon – 2” pc

Pepper corns – 1/2 tsp

Oil – 1/2 cup

Ghee/clarified butter – 2 tsp

Salt – as per taste

Red chilli Powder – 1 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp


1.Wash rice and soak for atleast 1 hour.

2.Wash brinjals and remove stems and slit into quarters towards bulb side leaving a little to keep the whole thing intact,for stuffing masala.place them in salt water till use.

3.Prepare Biryani Masala  as said or with what ever ingredients you have  in hand for biryani.

4.Heat oil and fry sliced onion till golden brown and keep.

5.Chop tomatoes and green chillies and keep.


In a mixie jar take half of the fried onion,biryani masala,2 tbsp yoghurt,half of fresh coriander and mint,2 green chillies and grind to a smooth paste.Now add little salt,red chilli powder,turmeric powder,coriander powder and mix well.

Now drain of the water from the slit brinjals and stuff the prepared masala paste into them and keep the remaining masala aside.

Take a thick bottom vessel and heat oil remaining from fried onion,and add curry leaves and 3 green chillies and add the stuffed brinjals.

Saute gently for a couple of minutes,add the remaining masala and chopped tomatoes,cover cook on low heat for 2-3 mins.

Stuffed Brinjals for biryani

Now add 1 cup of whisked yoghurt to the prepared biryani curry.

As you are doing this,on the other hand boil water  double the measure of rice,add whole garam masala,salt,1 tsp oil,little fried onion and add soaked and drained rice and cook aldente.

Add this cooked rice to the biryani curry prepared and drizzle remaining yoghurt,fried onion,fresh mint and coriander along with lemon juice and melted ghee on top and cover with aluminium foil tightly.

Place the thick bottom vessel on a tawa and on the cooking top or the vessel can be placed in the grill oven(OTG). Keep on med-low for 20-30 mins.

Remove foil carefully and serve hot with raita of your choice.

Goes well with Gongurachicken or any sorrel leaves(gongura) chutney.Refer Chutneys…

Lemon Rice

Lemon Rice

This is a colourful and refreshing rice dish.easy to prepare and stays good and fresh  for a longer period of time,hence considered as travel food.The fresh lemon smell is so appetizing to the taste buds.

Fresh Lemons


Cooked rice – 1 big bowl cooled well

Lemon – 1 small or half of a large one


Turmeric powder – 1.4 tsp

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Urad dal – 1/2 tsp

Peanuts/Groundnuts – a handful

red chillies – 2 slit

Green chillies – 2 sliced

Curry leaves – 1 sprig


Take a big bowl and place rice add salt and squeeze lime juice to the rice bowl and mix gently.

Place a kadai and heat oil fry peanuts and keep aside,mow add mustard and urad dal,chana dal,and fry 2 mins,then add all the other ingredients and fry 2 mins add turmeric and turn off heat.

Add this and peanuts to the lemon rice and combine well.

Lemon Rice garnished with lemon Butterflys

Mixed Veg Fried Rice

Mixed Veg Fried Rice

This mixed veg rice is so easy to prepare and is a One Dish Meal,can be served with any raitha.The chinese prefer to make this kind of fried rice with leftover rice preserved in the refrigerator,as the rice kernels are well seperated and non-sticky…The best way is cook rice and cool well before  starting this dish.This is my choice of veggies and sauces..you can do with what you have at hand and try…The only thing is you need to chop veggies finely where you need a culinary skill..!!

Things you need

Cooked rice – 1 big bowl Let cool completely

Onion – 1 finely chopped

French Beans – 10 finely chopped

Carrot – 1 small finely chopped

Yellow,Red and Orange Capsicums – a quarter of each finely chopped

Garlic – 2 big pods grated

Spring onion – 4 stalks finely chopped

Boiled Egg – 1 only white part sliced

Olive Oil – 2 tbsps

Soy Sauce – 2 tbsps

Chilli Sauce – 2 tsps

Salt and Pepper for seasoning

Maggi chicken Stock Cube – 1 dissolve in 200ml of hot water


Chop all the veggies finely and Grate the garlic pods as shown.The more the colours the more the vitamins and minerals.

Grated Garlic and Finely Chopped Veggies

Heat the large Wok/Kadai and drop the Olive oil,and add the garlic first and stir,now add the hard veggies first i.e Onion,beans and Carrot finely chopped and stir for 3-4 mins on high.

Now add the soft ones such as the Capsicums and spring onions and stir 2 mins lower heat and add the sauces and chicken stock prepared and cover 2 mins.

Stir Frying Veggies in a Wok

Now add the cooked rice and stir on high heat for 4 mins and sprinkle salt and pepper and combine.

Transfer into serving dish and sprinkle with the boiled egg white slices and serve with Raitha.

Mixed Veg Fried rice

Garnished with tender red raddish flower cuts and cilantro.

If you want this to be a complete vegetarian rice substitute the chicken stock with vegetable stock and avoid egg.Thats it..

Spice Flavoured Rice

Spice Flavoured Rice

I just tried this simple and easy Rice without chopping onions or using Ginger garlic paste.This is nothing less in any way compared to normal pulao or fried rice.Tastes soo Good.


Rice – 3 cups wash and soak

Oil – 2 tbsps

(W.G M)-  Cloves – 4,Cinnamon – 2″ pc,Cardmom – 3,Bay Leaf – 2

Salt as per taste

Fresh mint – a handful chopped

Fresh Coriander – a handful chopped

Green chillies – 4 slit

Water – 9 cups


Heat a pan or even rice cooker vessel and add oil,drop the W.G.M and stir a min and add the water and salt cover and bring to boil on stove top or place the vessel in the cooker if using rice cooker.

When it starts to boil add the green chillies and chopped Herbs and drained rice cover and cook till done.

Spice Flavoured Rice

Serve hot with Mutton Gongura Curry.

Peas Pulao


Peas Pulao


Rice – 4 cups wash and soak
Oil – 4 tbsps
Onion – 1 large chopped
Green chili – 3 slit
Ginger garlic paste – 2 tsps
W.G.M.- Bay leaves 2,cloves 4,cinnamon 2 inch stick,cardmom 4.
Freshly shelled peas – 1 cup washed
Fresh Mint – 1 cup leaves washed
Water – 9 cups


Heat a pressure cooker pan add oil and W.G.M fry a sec and add chopped onion,green chili,curry leaves fry few mins.then add ginger garlic paste and fry well.Sprinkle water if it sticks to the bottom.

Now add peas and keep covered on low heat for 3-4 mins.Then open the lid and add the measured 9 cups of water and salt and bring to a boil.

Drain off the water from rice and add to the pan stir well and ad the chopped fresh mint and cover cook for 2 whistles and turn off heat.

Serve hot with Chicken Curry and Raita.

Tomato Rice


Tomato Rice


Cooked rice – 1 big bowl
Onion – 1 chopped
Tomatoes 2 med chopped
Green chili – 3 slit
Curry leaves – few
Turmeric powder – 3 pinches
Salt – to taste
Oil – 3 tbsps or more


Heat a pan add oil and fry onion,green chili and curry leaves for few mins.

Now add turmeric powder and stir ,then add chopped tomatoes and cover cook till soft,add salt and lower the heat and add the pre cooked rice and mix well.

Serve with chutney of your choice and potato fry.

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