Pineapple Rice

Pineapple Rice

From   Firangi Tadka

Prep: 20 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Thai

Key Ingredients:

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.
Schezwan Fried Rice

Schezwan Fried Rice

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Thai

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
Coconut Spiced Burmese Style Rice

Coconut Spiced Burmese Style Rice

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Thai

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.
Mexican Rice

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Thai

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.
Zii Pulao

Prep: 1 hour

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Thai

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.
Vegetable Claypot Rice

Vegetable Claypot Rice

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Thai

Key Ingredients:

  • Kolam or Basmati rice
  • French beans
  • Carrot
  • Green capsicum

An excellent one pot dish – make this when you are feeling too lazy to cook a 3 course meal

Ingredients

  • Kolam / Basmati rice, cooked 2 cups
  • Sesame / vegetable oil 3 tbsps
  • Garlic cloves, finely chopped 3
  • Ginger, finely sliced 1 tbsp
  • Spring onions, finely chopped 2
  • French beans, cut into fine diagonal slices 4 to 5
  • Medium green capsicum, cut into square pieces 1
  • Medium carrot, peeled and cut into thin long slices 1
  • Soy sauce 2 tbsps
  • Salt 1 tsp
  • Cashewnuts, roasted lightly ½ cup

Methods

  • Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onions and saute for 1 minute.
  • Add beans, capsicum, and carrot and cook on high heat for 2 minutes.
  • Add 2 cups water, 1 tbsp soy sauce and salt, mix and cook for 3-4 minutes.
  • Add rice and mix well. Add cashewnuts, 1 tbsp soy sauce and the remaining oil.
  • Transfer into a serving clay dish and serve hot.