Indian Rice Recipes

We bring you a collection of easy Indian Rice Recipes that’s flavourful, healthy and satiating. These vegetarian rice recipes can be made in a jiffy and make up for a delicious meal by itself.

 

Easy Rice Recipes for Lunch/Dinner

These twelve Indian Rice Recipes is what you need this week to soothe your palate.

1. Vegetable Pulao

An ideal Sunday evening meal. Serve with yoghurt.

 

Preparation time: 25 minutes

Cooking time: 40 minutes

Serves: 8

 

Ingredients:

Salt

Oil, to deep fry

4 tbsp oil

4 cloves garlic, crushed

½ tsp turmeric powder

1 coconut

450 g small onions

450 g small potatoes

3 onions, sliced

2 teacups sprouted val dal

2 teacups uncooked rice

To be made into a masala mixture:

Salt

½ tsp turmeric powder

1 tsp garam masala

4 teaspoons sugar

2 tsp chilli powder

4 tsp dhana-jeera powder

½ fresh coconut, grated

1 teacup coriander, chopped

 

Method:

1. Deep fry the sliced onions in oil until golden brown and crisp.
2. Grate the coconut, add 5 teacups of water and allow to stand for a little while. Blend in a liquidiser and strain.
3. Make a cross of 2 slits at right angles on the potatoes and onions with the masala mixture. About half the masala will remain.
4. Heat the oil in a vessel, add the crushed garlic and fry for a little time.
5. Add the rice, dal, coconut milk, turmeric powder and salt.
6. Cover and cook slowly. When three-fourths done, add the remaining masala mixture and cook for a few minutes. Alternatively, add all the masala, cover with a lid and bake in a hot oven at 460° F for 20 minutes.
7. Garnish with fried onions and serve hot.

 

2. Masoor Biryani

A light biryani, delicately flavoured with spices and saffron.

 

Preparation time: 30 minutes

Cooking time: 50 minutes

Serves: 8

 

Ingredients:

Salt

Ghee, to deep fry

5 tbsp ghee

¼ tsp saffron

2 tomatoes, chopped

1 onion, chopped

3 onions, sliced

2 teacups uncooked rice

¾ teacup whole masoor

To be ground into a paste:

25 mm piece of ginger

4 tsp khus khus

1 ½ tsp cumin seeds

3 tsp coriander seeds

7 red chillies

4 cloves garlic

 

Method:

1. Soak the masoor in water for at least six hours.
2. Begin by boiling rice in such a manner that every grain of rice is separate from the other.
3. Deep fry the sliced onions in ghee to a golden brown colour.
4. Heta 3 tablespoons of ghee in a vessel and fry the chopped onion for a little time. 
5. Add the paste and fry for a few minutes. Add the tomatoes and fry again.
6. Mix in the soaked masoor, salt and ¾ teacup of water.
7. Warm the saffron in a small vessel, add 1 teaspoon of milk and rub in until the saffron dissolves.to the cooked rice, add the saffron, fried onions and salt and mix well.
8. In a large baking bowl, put 2 tablespoons of ghee at the bottom. Make four layers by spreading ⅓ of the rice, then spreading ½ of the masoor, next spreading a further ⅓ of the rice and finally spreading the remaining masoor and rice.
9. Cover and bake in a hot oven at 450° F for 20 minutes.
10. Turn upside down on a serving plate just before serving.
11. Serve hot.

 

3. Spinach Rice with Green Curry

A colourful pulao which is one of our favourite Indian rice recipes.

 

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 8

 

Ingredients:

To prepare the rice:

Salt

2 tbsp ghee

1 teacup green peas, boiled

2 green chillies, chopped

1 onion, finely sliced

2 bundles spinach

2 teacups uncooked rice

To be ground into a paste (for the rice):

1 tsp salt

2 tbsp fresh coconut, grated

Juice of ½ lemon

½ tsp sugar

4-6 green chillies

½ bundle coriander leaves

To prepare the curry:

Salt

1 tbsp ghee

2 tsp plain flour

1 onion

1 whole coconut

To be ground into a paste (for the curry):

Juice of ½ lemon

3 green chillies

3 tbsp coriander, chopped

 

Method:

1. Begin by boiling rice in such a manner that every grain of rice is separate from the other.
2. Chop the spinach.
3. Heat the ghee in a vessel and fry the onions for 2 minutes.
4. Add the spinach and green chillies and fry again for 2 minutes.
5. Mix the cooked rice and the paste well and add this rice to the spinach. Cook for a minute.
6. Add the green peas and salt and cook for 2 minutes.
7. Take a large piece of aluminium foil and make a packet of rice. Bake in a hot oven at 400° F for 15 minutes.

To prepare the curry:

1. Chop the onion.
2. Grate the coconut, add 5 teacups of water and allow to stand for a little while. Blend in a liquidiser and strain.
3. Add the flour to the coconut milk.
4. Heat the ghee in a vessel and fry the onion for 2 minutes.
5. Add the paste and fry again for 2 minutes. 
6. Add the coconut milk and salt. Boil for 10 minutes.
7. Serve hot with the green rice.

4. Shahi Pulao with Nawabi Curry

A rich Moglai style pulao and curry.

 

Preparation time: 30 minutes

Cooking time: 50 minutes

Serves: 8

 

Ingredients:

To prepare the shahi pulao:

Salt

2 tbsp butter

2 tsp powdered sugar

¼ teacup milk

2 tbsp fresh cream

1 small can mixed fruit cocktail

1 ½ teacups uncooked rice

To prepare the curry:

Salt

4 tbsp ghee

1 tsp sugar

½ tsp saffron

3 large tomatoes

To be ground into a paste (for the curry):

7 curry leaves

1 tbsp cumin seeds

1 tbsp coriander seeds

3 sticks cinnamon 

1 tbsp almonds

1 tbsp cashewnuts

3 cloves

3 cardamoms

4 red chillies

2 green chillies

25 mm piece of ginger

2 tbsp fresh coconut, grated 

2 tsp aniseed

1 tbsp khus khus

2 large onions

 

Method:

To prepare the shahi pulao:

1. Begin by boiling rice in such a manner that every grain of rice is separate from the other. Let it cool.
2. Drain the fruit.
3. Heat the butter in a vessel and add the rice, fruits, milk, cream, sugar and salt. Cook for a few minutes.
4. Keep the rice warm for the curry.

To prepare the curry:

1. Cut the tomatoes into big pieces, add 1 ½ teacup of water and cook. When soft, prepare a soup by putting the mixture through a sieve.
2. Heat the ghee in a vessel and fry the paste for at least 4 minutes.
3. Add salt, sugar and tomato soup.
4. Warm the saffron in a small vessel, add a little milk and rub in until the saffron dissolves. Add to the curry.
5. Serve this curry with shahi pulao.

 

5. Fruit Curry with Plain Rice

Follow the recipe of Shahi Pulao and Nawabi Curry as is and add the drained fruit from 1 small can mixed fruit cocktail to the curry and serve with hot plain cooked rice.

 

6. Vegetable and Corn Pulao

Looking for moderately spiced Indian rice recipes? Look no further.

 

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 6

 

Ingredients:

Salt

Ghee, to deep fry

2 tbsp ghee

2 cloves

3 onions, sliced

2 bay leaves

1 onion, chopped

2 tbsp cashew nuts

1 teacup french beans and carrots, boiled

1 ½ teacup uncooked rice

2 cinnamon sticks

1 teacup cooked corn

To be ground into a paste:

4 cardamoms

3 cloves garlic

2 tsp chilli powder

4 peppercorns

1 tsp coriander seeds

2 tsp turmeric powder

1 ½ onion

To garnish:

1 tbsp coriander, chopped

 

Method:

1. Begin by boiling rice in such a manner that every grain of rice is separate from the other.
2. Heat ghee and deep fry the cashew nuts until they change colour. Keep aside.
3. Repeat the same with sliced onions.
4. In another vessel, heat 2 tbsp of ghee to fry the chopped onion for a few seconds.
5. Add the cloves, cinnamon and bay leaves and fry again.
6. Mix in the paste and fry again. 
7. Mix in the salt, fried onions, cashew nuts, vegetables, corn and rice.  Garnish with the fried cashew nuts, remaining fried onions and chopped coriander.

 

 

7. Spinach and Carrot Rice

If you’re looking for Indian rice recipes that are colourful and tasty, this one’s perfect for you.

 

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 8

 

Ingredients:

For the rice layer:

Salt

2 tbsp ghee

½ tsp shah-jeera

1 ½ tsp uncooked rice

For the spinach layer:

Salt

1 tbsp ghee

A pinch of soda bi-carb

1 onion, chopped

3 green chillies, chopped

1 teacup green peas, boiled

3 teacups spinach, chopped

For the carrot layer:

Salt

1 tbsp ghee

½ tsp curry powder

½ tsp shah-jeera

2 teacups carrot, grated

For baking:

3 tbsp cooking cheese, grated

 

Method:

For the rice layer:

1. Begin by boiling rice in such a manner that every grain of rice is separate from the other.
2. Heat the ghee in a vessel and fry the onion for a little time. Add the cooked rice and salt and mix well.

For the spinach layer:

1. Cook the spinach with the soda bi-carb and 1 tbsp of water. When cooked, drain the spinach.
2. Heat the ghee in a vessel and fry the onion for a little time. Add the spinach, green peas, chillies and salt and mix well.

For the carrot layer:

1. Heat the ghee in a vessel and fry the shah-jeera.
2. Add the grated carrot and 2 tbsp of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes.

Hot to proceed:

1. Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top. 
2. Bake in a hot oven at 450° F for 20 minutes.
3. Serve hot as such or after inverting on a tray.

8. Ek Toap na Daal Bhaat

A speciality of Gujarat which is served with buttermilk.

 

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 6

 

Ingredients:

4-5 small brinjals

5 small potatoes

¾ cup green peas

10 small onions

4 tbsp ghee

¼ tsp turmeric powder

2 pinches of soda bi-carb

2-3 pinches asafoetida

1 teacup toovar dal

2 teacups uncooked rice

To be mixed together into a masala mixture:

Salt

A pinch of asafoetida

4-5 tbsp coriander, chopped

½ cup fresh coconut, grated

2 tsp chilli powder

4 tsp sugar

4 tsp dhana-jeera powder

 

Method:

1. Slit the onions, potatoes, brinjals and stuff with the masala mixture. About half the mixture will remain.
2. Wash the rice and dal separately.
3. Heat the ghee and add the asafoetida and the toovar dal. Add the soda bi-carb, turmeric powder and 2 cups of water. Cover and cook for at least 5 to 7 minutes.
4. Spread the vegetables, cover with rice and continue cooking.
5. In another vessel, heat about 2 teacups of water and add 1 teaspoon of salt and a pinch of turmeric powder. Pour this water, a little at a time, over the rice. Cook until the rice is cooked.
6. Sprinkle the remaining masala mixture over the rice. Mix lightly and serve hot with ghee. 
7. If you like, add coconut milk in place of water in step 5.
8. An alternative method of cooking is to add all the liquids and masala in step 4. Thereafter, cook and cover and bake in a hot oven at 450° F for about 20 minutes or until the rice is cooked.

 

9. Bisi Bele Huli Anna

The traditional spicy rice of Karnataka.

 

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 6

 

Ingredients:

Salt

6 to 8 tsp tamarind water

3 curry leaves

½ tsp turmeric powder

2 tsp oil

3 capsicums

100 g carrots

100 g french beans

2 potatoes

1 ½ teacups uncooked rice (washed)

1 ½ teacups toovar dal (washed)

For the powdered masala:

A little oil for frying

3 tbsp coriander seeds

2 tbsp gram dal

15 dry red chillies

½ dry coconut

2 sticks cinnamon

2 tbsp urad dal

 

Method:

1. Cut the french beans and carrots into small pieces. Cut the potatoes and capsicums into big pieces.
2. Boil the vegetables.
3. Heat about 8 teacups of water in a vessel. When it starts boiling, add the oil, turmeric powder, washed toovar dal and salt. Cover the lid and cook for 5 to 6 minutes.
4. Add the washed rice, cover and cook.

For the powdered masala:

1. Roast all the ingredients in a little oil.
2. Powder the coconut separately.
3. Powder the remaining ingredients.

How to proceed:

1. When the rice is cooked, add the vegetables, powdered masala, curry leaves and tamarind water and cook for a few minutes.
2. Serve hot with ghee.

 

10. Cabbage Rice

A bowl of simple Maharashtrian style rice.

 

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 8

 

Ingredients:

Salt

5 tbsp oil

Juice of 1 lemon

2 cardamoms

½ tsp turmeric powder

2 cloves

2 cinnamon sticks

1 tsp chilli powder

2 tsp garam masala

¾ teacup green peas

2 teacups shredded cabbage

1 onion, sliced

½ cup fresh coconut, grated

2 teacups uncooked rice

 

Method:

1. Heat the oil in a vessel and add the cinnamon, cloves, cardamoms, and onion.
2. Add the rice, coconut, cabbage, green peas, garam masala, chilli powder, the paste, salt and enough hot water to cook the rice. Cover and cook on a slow flame.
3. When the rice is almost cooked, add the lemon juice.
4. Serve hot.

11. Foil Baked Curry and Rice

A totally novel method of rice and curry preparation. This is also our favourite pick from the Indian rice recipes collection.

 

Preparation time: 30 minutes

Cooking time: 50 minutes

Serves: 8

 

Ingredients:

To prepare the rice:

Salt

2 tbsp ghee

2 green chillies, finely chopped

¾ teaspoon shah-jeera

1 teacup green peas, boiled

150 g paneer

1 ½ teacup uncooked rice

To prepare the curry:

Salt

½ tsp sugar

½ coconut

2 tbsp ghee

1 onion

To be ground into a paste (for the curry):

25 mm piece of ginger

4 cardamoms

3 tbsp fresh coconut, grated

2 tsp khus-khus

1 tsp cumin seeds

2 tsp coriander seeds

6 red chillies

4 cloves garlic

 

Method:

To prepare the rice:

1. Begin by boiling the rice. Each grain of the cooked rice should be separate.
2. Next, cut the paneer into bite-sized cubes.
3. In a vessel, heat some ghee before frying the shah-jeera for a few seconds.
4. Add the salt, chillies, green peas, paneer and rice.
5. To prepare the curry:
6. Begin by finely chopping the onion. 
7. Next, grate the coconut before adding 1 ½ teacup of water. Allow to sit for a little while before blending and straining.
8. In a vessel, heat ghee and fry the onion for 1 to 2 minutes.
9. Add the salt, sugar and coconut milk. Continue to cook for a minimum of 10 minutes.

How to proceed:

1. Spread alternate layers of rice and curry on a large piece of aluminium foil such that there are three layers of rice with two layers of curry in between.
2. Make a packet of the foil and bake in a hot oven at 450° F for 20 minutes.
3. Serve hot.

 

12. Baked Rice with Corn Curry

A novel rice and curry combination which is neither too spicy nor too rich.

Preparation time: 20 minutes

Cooking time: 60 minutes

Serves: 6

Ingredients:

To prepare the rice:

Salt

2 tbsp ghee

2 cloves

1 onion, chopped

2 cinnamon sticks

1 ½ teacup uncooked rice

To prepare the paste:

2 teaspoons oil

4 cloves garlic

4 peppercorns

2 cloves

2 cinnamon sticks

4 tsp khus-khus

1 ½ cumin seeds

3 tsp coriander seeds

6 red chillies

1 onion

3 tbsp fresh coconut, grated

To prepare the curry:

Salt

¾ tsp sugar

2 tbsp fresh cream

2 tomatoes

4 fresh corncobs

Method:

To prepare the rice:

1. Begin by boiling the rice. 
2. Heat the ghee in a vessel and fry the onion for a little time. Add the cloves and cinnamon and fry again for a few seconds.
3. Add the salt and cooked rice.
4. Keep the rice warm.

To prepare the paste:

1. Burn the onion on the gas with the skin on until it becomes black. Remove the skin.
2. Heat a teaspoon of oil in a vessel and fry the coconut for 60 seconds and remove.
3. Add 2 teaspoons of oil and fry the remaining ingredients (except garlic) for a minute. 
4. Grind all the ingredients into a paste.

To prepare the curry:

1. In a pressure cooker, boil the corncobs until they turn tender.
2. Use a sharp knife to take out the corn from the cobs.
3. Cut the tomatoes into big pieces, add ½ teacup of water and cook. Once cooked, take out a thick soup by putting the mixture through a sieve.
4. In a vessel, put the salt, ½ teacup of water, sugar, cream, tomato soup, corn and the paste.
5. Continue to cook for another few minutes.

How to proceed:

1. Grease a baking dish, spread the curry and cover with the rice. Cover the top of the dish with an aluminium foil.
2. Bake in a hot oven at 450° F for 15 to 20 minutes.
3. Serve hot.

 

We hope you liked our collection of Indian Rice Recipes. Let us know what you think of these authentic Indian Rice Recipes int eh comments section below.