In India, especially in South Indian homes, rice is a staple. A meal is not complete without a medley of rice and gravy. Why not give the usual sambar, rasam variety a break and try these unusual rice preparations a try?
Recipe courtesy: Chef Mohamed Siddiq, Executive Chef, Taj Club House
Water Chest Nut & Asparagus Risotto
Authentic Italian style risotto cooked with asparagus and water chestnut with a sprinkle of grated Parmesan and some flavourful thyme.
Ingredients
600 ml vegetable broth
200 gm Arborio rice
1 onion, chopped
2 cloves garlic, minced
30 gm butter
120 ml dry white wine (Sauvignon Blanc)
150 gm asparagus spears (cut into 1-inch pieces)
10 gm fresh thyme, chopped
140 gm Parmesan cheese, grated
60 gm water chestnut
A pinch of salt
1 tbsp parsley, chopped
Method
- Heat broth in a medium sized saucepan and keep warm over low heat.
- Melt the butter in a large saucepan. Add onion and cook over medium heat until translucent, about 5 minutes.
- Stir in garlic and cook until fragrant, for about 30 seconds.
- Add rice to the onion, cook for 1 to 2 minutes. Pour in the wine and cook, stirring constantly until wine has been absorbed by the rice.
- Add a few ladles of broth, just enough to barely cover the rice. Cook over medium heat until broth has been absorbed.
- Continue cooking and stirring, adding a little bit of broth at a time. With the last addition of broth, stir in the asparagus and thyme.
- Cook until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
- During the last minutes of cooking, stir in the grated Parmesan and salt to taste.
- Garnish with sautéed water chestnut and chopped parsley.
For Broth
2 carrots
1 onion
2-3 leeks
2 bay leaves
Few parsley leaves
Water
Method
In a stock pot combine roughly cut carrot, onion, celery, leeks, bay leaves, parsley along with 2 liters of water and simmer over medium heat for about 30 minutes. Strain and keep aside.
Gongura Rice
A special from the state of Andhra Pradesh, this style of rice uses the sour gongura leaves to prepare a delicious vegetarian fare.
Ingredients
2 bunches fresh Gongura leaves (Roselle leaves)
2 onions, sliced
4 green chilies, slit
2 tsp cumin seeds (Jeera)
1 tsp mustard seeds
1 tsp urad dal (black gram)
1 tsp chana dal (split Bengal gram)
2 sprigs curry leaves
1 tsp asafoetida powder
¼ cup gingely oil
A pinch of salt
1 cup cooked Basmati rice
Method
- Clean the Gongura leaves and wash under running water and keep aside.
- In a saucepan, add gingely oil followed by mustard seeds, cumin seeds, urad dal, chana dal, curry leaves and sauté for a minute.
- Then add the slit green chili, sliced onion and sauté for a 2-3 minutes.
- Now add the chopped Gongura leaves, salt, asafoetida and cook over medium heat stirring it until it’s well cooked and becomes a paste.
- Now add the cooked basmati rice and mix well.
- Check seasoning and serve hot.
Zafrani Mutter Pulao
An aromatic rice dish bursting with flavours of whole spices and succulent peas.
Ingredients
1 cup Basmati rice
¼ tsp saffron
¼ cup refined oil
Whole Garam Masala – (1 bay leaf, 1 cinnamon stick, 1 cardamom, 3 cloves)
50 gm green peas
1½ tbsp ghee
¼ cup milk
1 onion, sliced
1 ½ -2 cups water
A few coriander leaves, chopped
A pinch of Salt
Method
- Deep fry the finely sliced onion in oil until golden brown and set aside.
- Wash Basmati rice in running water and soak for about 20 minutes.
- Soak saffron strands in a tbsp of warm milk.
- Toss the green peas in a tbsp of ghee and keep side.
- In a heavy bottom pan, add oil followed by bay leaf, cinnamon stick, cloves, green cardamom and sauté for a minute.
- Now add water, salt and milk and wait for it to come to a roll boiling stage.
- Add the drained rice to the boiling water and give it a gentle stir and reduce the heat to medium for about 10 minutes.
- Now add the soaked saffron strands on top of the rice, along with the green peas and cover it with a lid and reduce the flame to low. Cook for 5 minutes and turn off the flame.
- Garnish with fried onion and chopped coriander leaves.
Mushroom Brinji
A simple one pot meal loaded with the goodness of traditional Indian flavours.
Ingredients
1 cup Jeera Samba rice
150 gm button mushroom, cut into halves
¼ cup oil
2 tbsp ghee
Whole Garam Masala – (1 bay leaf, 1 cinnamon stick, 1 cardamom, 3 cloves)
2 onions, sliced
3 tomatoes, sliced
5 green chillies, slit
2 tsp ginger & garlic paste
A few fresh coriander leaves, chopped
A few fresh mint leaves, chopped
2 Sprigs of curry leaves
2 tbsp red chilli powder
1 tsp turmeric powder
A pinch of salt
½ cup coconut milk
1½ cup ml water
Method
- Wash the Jeera samba rice in running water and soak for about 20 minutes.
- Heat oil and ghee in a pressure cooker pan and add bay leaf, cinnamon stick, cloves, green cardamom and sauté for a minute.
- Then add sliced onion and slit green chilli and sauté until the onions turn translucent.
- Now add ginger & garlic paste and cook until the raw flavor leaves. Add tomato and cook for about 5 minutes. Then add chopped mint and coriander leaves and sauté.
- Add the mushroom followed by chilli powder, turmeric powder, salt and the drained rice and mix well.
- Now add the coconut milk, water and bring it to the boil.
- Cover and cook for 2 whistles and simmer for 5 minute and turn off the flame.
- When all the steam escapes, gently open the lid, mix well and serve hot.
Nasi Goreng
A stir fried Indonesian dish, Nasi Goreng is a non-vegetarians’ delight with prawns and chicken adding to the deliciousness.
Ingredients
2 tbsp dry shrimp paste
2 ½ tbsp XO sauce
2 tbsp garlic, chopped
1 tbsp ginger, chopped
1 tbsp lemon grass, chopped
1 tbsp lemon leaves, chopped
2 tsp galangal, chopped
1 tbsp onion, chopped
1 tsp fresh red chilli, chopped
2 tbsp red chilli paste
¼ cup refined oil
A pinch of salt
½ tsp white pepper powder
1 cup boiled basmati rice
3 eggs, beaten
50 gm chicken breast, boiled
8 prawns, deveined and boiled
2 tbsp spring onion, chopped
Method
For Chilli paste
- Boil the chilli in water for about 15 minutes and drain the water.
- Grind it to a fine paste and cook it in a pan with oil until the oil separates.
- Cool it completely and store it in a refrigerator.
For Nasi Goreng paste
- In a pan, add oil followed by chopped garlic, ginger, lemon grass, lemon leaves, galangal, red chilli and onion and sauté until the onions turn golden brown.
- Then add the dry shrimp paste, XO sauce, chilli paste, salt and cook over medium heat for about 20 minutes and keep aside.
For Nasi Goreng Rice
- Season a pan with oil and add the beaten eggs and cook, followed by the boiled chicken pieces and the boiled prawn.
- Add the nasi goreng paste, followed by the boiled rice, salt, white pepper powder, chopped spring onions and mix well.
- Serve hot with a sunny side egg on top of the rice.