Chana Spinach Rice

Chana Spinach Rice

By  Chef Amrita Raichand
From   Mummy Ka Magic

Prep: 8 hours

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

Brown chana and spinach add both colour and nutrition to this rice delicacy

Ingredients

  • Soaked overnight and boiled brown Bengal gram (kala chana) 1 cup
  • Spinach, chopped 1 cup
  • Cooked rice 1½ cups
  • Oil 2 tbsps
  • Onions, finely sliced 1 cup
  • Ginger-garlic paste 1 tsp
  • Tomatoes, seeded and finely chopped 1 cup
  • Green capsicum, finely chopped ½ cup
  • Salt to taste
  • Red chilli powder ½ tsp
  • Coriander-cumin powder 1 tsp
  • Turmeric powde ½ tsp

Methods

  • Heat oil in a non-stick pan, add onions and saute till golden. Add ginger-garlic paste, mix and saute for 2 minutes.
  • Add tomatoes and mix. Add green capsicum and spinach and mix well. Add salt, red chilli powder, coriander-cumin powder and turmeric powder, mix well and cook for 2-3 minutes.
  • Add ¼ cup water and mix. Add Bengal grams, mix well and cook for 2 minutes.
  • Add rice and mix gently, and cook till the rice gets heated through.
  • Let it cool down before packing it in tiffin box.

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Schezwan Fried Rice

Schezwan Fried Rice

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

  • Basmati rice
  • Dried red chillies

Spicy and flavourful, this rice preparation is to die for

Ingredients

  • Basmati rice, cooked 2 cups
  • Dried red chillies, soaked in hot water 15
  • White vinegar (sirka) 7 tbsps
  • Sugar 2 tsps
  • Garlic, finely chopped 2 tbsps
  • Oil 3 tbsps
  • Celery stalk, finely chopped 2 inches
  • Carrot, cut into thin strips 1 cup
  • Cabbage, shredded 1 cup
  • Green capsicum, finely chopped 1 cup
  • Bean sprouts 1 cup
  • Salt to taste
  • Sesame (til) oil 2 tsps

Methods

  • To make Schezwan paste, put dried chillies, 6 tbsps vinegar, sugar and garlic in a mixer jar and grind to a fine paste. Transfer it into a bowl.
  • Heat 3 tbsps of oil in a non-stick wok, add celery, carrot, cabbage and green capsicum, mix and saute for 2-3 minutes.
  • Add ground paste, mix and then add rice. Mix well and stir-fry for 5-6 minutes on high heat.
  • Add bean sprouts, salt, remaining vinegar and sesame oil and mix well.
  • Transfer into a serving platter and serve hot

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Coconut Spiced Burmese Style Rice

Coconut Spiced Burmese Style Rice

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

  • Fresh coconut
  • Rice
  • Sambhar powder

Next time there is leftover rice, do make this dish – it is absolutely fabulous

Ingredients

  • Rice, cooked 2 cups
  • Fresh coconut, scraped ½ cup
  • Oil 2 tbsps
  • Onions, finely chopped 1 cup
  • Curry powder / sambhar powder ½ tsp
  • Turmeric powder ½ tsp
  • Cinnamon powder ½ tsp
  • Clove powder ½ tsp
  • Bay leaf 1
  • Salt to taste

Methods

  • Heat oil in a non-stick wok, add onions and saute for 5 minutes.
  • Reduce heat, add curry powder, turmeric powder, cinnamon powder, clove powder, bay leaf, salt and coconut and mix well. Saute for 2-3 minutes.
  • Add rice, mix well and cook till the rice gets heated through.
  • Transfer into a serving bowl and serve hot.

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Pineapple Rice

Pineapple Rice

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 20 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

  • Rice
  • Tinned pineapple

This delicious rice preparation has the predominant flavour of pineapple

Ingredients

  • Rice, cooked 1 cup
  • Tinned pineapple, cut into small pieces 1 cup
  • Oil 2 tbsps
  • Galangal, cut into thin slices 1 inch
  • Fresh red chillies, finely chopped 2
  • Star anise (phoolchakri) 4
  • Mace (javitri) 4 strands
  • Brown sugar 2 tsps
  • Salt 1 tsp

Methods

  • Heat oil in a non-stick pan, add galangal, red chilies, star anise, mace and pineapple and toss well.
  • Add brown sugar and mix till the pineapple pieces are well coated and turn brown in colour.
  • Add salt and rice and mix gently. Cook for 2 minutes or till the rice gets heated through.
  • Transfer into serving bowl and serve hot.

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Mexican Rice

Mexican Rice

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

  • Rice
  • Mexican seasoning

Full of flavour and spicy enjoy this rice preparation to the fullest

Ingredients

  • Rice (preferably Basmati), soaked 1 cup
  • Vegetable stock 1½ cups
  • Oil 2 tbsps
  • Garlic cloves, finely chopped 6 to 7
  • Onions, sliced 1 cup
  • Dried red chillies 3
  • Carrots, grated 1½ cups
  • Medium green or red capsicum, cut into square pieces 1
  • Medium tomato, cut into square pieces 1
  • Mexican seasoning 1½ tsps
  • Mexican seasoning - grind together
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Oregano 1 tsp

Methods

  • Heat oil in a big non-stick pan, add garlic and onions and saute for 2-3 minutes on high heat.
  • Add dried red chillies and rice and saute on high heat.
  • Add Mexican seasoning and salt and mix well. Pour 1 cup vegetable stock, mix, cover and cook on medium heat for 5 minutes or till half done.
  • Add carrot, red capsicum and tomato and mix gently so that the rice grains do not break. Add remaining stock, mix, cover and cook further for 3 minutes or till fully done.
  • Transfer into a serving bowl and serve hot.

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Zii Pulao

Zii Pulao

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 1 hour

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

  • Basmati rice
  • Fresh coriander leaves
  • Fresh parsley
  • Fresh dill

This pulao is bursting with flavour, it’s green and it’s nutritious too

Ingredients

  • Basmati rice, soaked for 1 hour 1 cup
  • Oil 1 tsp
  • Butter 2 tbsps
  • Spring onions, finely chopped ½ cup
  • Fresh parsley, finely chopped ½ cup
  • Fresh coriander leaves, finely chopped ½ cup
  • Fresh dill (suva / shepu), finely chopped 1 cup

Methods

  • Heat oil and butter in a non-stick pan. Drain rice and add to pan. Add salt and cook for 2-3 minutes on low heat.
  • Boil 1½ cups water in a separate non-stick pan and add to the rice, mix, cover and cook on low heat for 5 minutes.
  • Add spring onions, parsley, coriander leaves and dill and mix well. Cover and cook for 5 minutes.
  • Transfer onto a serving platter and serve hot.

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