5Rice Recipes In Under 30 Mins That You Need To Add To Your Meal Plan

We all love recipes that take 30 minutes or less right? These recipes we put together are a great way to add a twist to plain rice and serve your family a splendid meal.

Rice is a staple in most Indian houses. I actually am a ‘rice-aholic’. You can give me rice anytime, in any form for every meal. My son has taken after me. My daughter and husband are a little pickier that way. Ok, so plain steamed rice doesn’t excite them.  But I have learnt to work around that situation.

These easy to make recipes in under 30 minutes is just what every mom needs. You can make plain white rice look fancy and appetising quite quickly actually.

Let’s have a look at some simple rice dishes that don’t make you work too hard

Egg Fried Rice

This one is our favourite. We make it at least once a week. I load it up with veggies, egg and sometimes chicken.  Pair it with a bowl of soup and you have yourself a wholesome satisfying meal. Avoid freshly cooked rice because it is still moist and steamy, which may yield fried rice with a mushy texture.


  • 4 Eggs
  • 2 Tbsp Oil
  • 1 Small Onion Diced
  • 1 1/3 Cups Mixed Vegetables- Peas, Bell Peppers, Carrots, Broccoli
  • 3 Stalks Of Spring Onions, sliced
  • 4 Cups Cooked Rice
  • 2 Tblp Soya Sauce
  • Salt as per taste
  • 1 Tsp Toasted Sesame Oil (optional)


  • Beat 3 eggs into a small bowl. Beat the last egg in a separate bowl.
  • Heat a large pan or a wok with 1/2 tbsp oil over medium-high heat.
  • Once the pan is hot, add the 3 whisked eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat. Wipe off the pan or wok with a kitchen towel.
  • Add the remaining oil in the pan or wok and add the onions. Cook them for about 2 minutes, stirring constantly. Add the mixed vegetables and spring onions and cook for another minute.
  • Mix in the cooked rice and cook for a few minutes, until the rice is heated through. If you have large clumps of rice, break them apart with the back of your spatula. Pour the single beaten egg over the rice and stir to coat the rice with the egg. Cook for another minute.
  • Add the soy sauce and sesame oil (if using) and stir to distribute the sauces. Add the 3 scrambled eggs and stir to mix again. Serve immediately.

Note: Sesame oil and peanut oil add a really good flavour to the food. Be careful with the seasoning since soya sauce is quite salty already.

Ven Pongal

Image Source:https://www.lekhafoods.com

Pongal is often considered one of the safest and best first foods for your baby. It is easy on the stomach and provides the right dose of carbohydrates and proteins to your fast growing toddler.


  • 3/4 Cup Rice
  • 1/4 Cup Moong Dal
  • 1 Tbsp Jeera (cumin seeds)
  • 8-10 Sabut Kali Mirchi (peppercorn)
  • Curry Leaves
  • A few slices of Ginger
  • 2 Tbsp Oil
  • 1 Green Chilli
  • Cashew roasted in ghee
  • Salt
  • 2-3 Tbsp Ghee


  • Dry roast the rice and moong dal together. Pressure cook the rice dal mixture to around 5-6 whistles to ensure the dal and rice are cooked very well.
  • In a kadhai, heat some oil in jeera, peppercorns, curry leaves, sliced ginger and green chilli.
  • Add the cooked dal rice mixture to the kadhai and add 2-3 spoons of ghee as you stir well.
  • Add the required amount of salt and garnish well with ghee roasted cashews.

Carrot & Peas Pulao

This is a simple and tasty rice dish you can serve with raita and chutney.


  • 1 – Onion Sliced
  • 3 – Green Chillies
  • 1 Cup Peas
  • 3 To 4 – Carrots Diced
  • 2 Cups – Long-grained Rice
  • 3 Tbsp Butter
  • 1 inch Fresh Ginger
  • 5 – Cloves (laung)
  • 5 – Cardamoms (elaichi)
  • 1/2 – 1 Tsp – Chilli Powder
  • Salt – as per taste


  • Grind ginger, cardamoms and cloves to a fine paste by adding a little water.
  • In a pressure cooker, melt the butter, add onions and fry for 3 – 4 minutes.
  • Add the paste and fry a little more.
  • Then add the vegetables and fry again for some time.
  • Add the rice and keep stirring until the rice turns crisp.
  • Add salt and chilli powder.
  • Add exactly 2.3/4 cups of water.
  • Pressure cook for 8 – 10 minutes (don’t let it cook too long).
  • Serve hot with raita.

Garlic Rice

We love eating garlic rice with fried potatoes (aloo fry). I have tried this with Asian stir-fried veggies and chicken and it tastes as good. The pungent taste and smell of fresh garlic is amazing. Did you know that garlic has antioxidant properties and helps lower cholesterol levels?


  • 2 Tbsp Vegetable Oil
  • I Tsp Jeera Seeds (cumin)
  • 3-4 Green Chillies. slit
  • 1 1/2 Tbsp Garlic- Chopped
  • 1 Onion – Chopped
  • 4 Cups Cooked White Rice
  • 1 1/2 Tsp  Salt
  • Curry Leaves – few and coriander leaves to garnish.


  • Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the jeera, garlic, chillies, curry leaves and chopped onions.
  • Cook and stir until the garlic is golden brown. This is the colour you want for maximum flavour, do not allow it to burn, or the flavour will be bitter.
  • Stir in the cooked white rice, and season with salt.
  • Continue to cook and stir until heated through and well blended, about 3 minutes.
  • Serve and enjoy after garnishing with coriander leaves and few drops of ghee for flavour.

Popeye Pulao

I came up with this recipe as a sneaky way to feed my kids spinach, alongside retro cartoons, and hence its apt christening and the optional use of green chilli.

Ingredients – Serves 2

  • 1 Cup Uncooked Basmati Rice
  • 125gm Fresh Spinach
  • 1 Small Green Chilli (Optional)
  • 1 Fat Clove Garlic
  • Whole Spices: 1 Star Anise, 1 Bay Leaf, 1 Inch Stick Cinnamon, 1 Black Cardamom
  • 1 Tbsp Oil
  • Warm Water
  • 1 Tsp Salt
  • Mint Leaves to garnish (Optional)


  • Wash the rice thoroughly under cold water till it runs clear.
  • Peel and finely mince the garlic and the chilli, if using.
  • Remove the hard stalks of the spinach and chop it finely.
  • Now, bring the oil to heat on high in a medium-sized saucepan. When it starts sizzling around a wooden spoon, gently drop in the whole spices.
  • As they sizzle up, stir in the garlic and the chilli and immediately after, the chopped spinach.
  • Stir the spinach until it softens. Then mix in the washed rice with the salt.
  • As the rice turns translucent, add just less than 2 cups of warm water.
  • Stir through once, and bring back to a rapid boil.
  • When the rice starts bubbling, lower the heat to a simmer, cover and cook for 10 minutes.
  • Move the pan over to a cold hob without taking the lid off. Leave the rice to keep cooking in the steam trapped in the pan for another 10 minutes. If you touch it now, it will break, as there is still a fair bit of moisture in the pan.
  • Finally, tip it into a serving dish, or your bowls, and fluff up with a fork before eating.
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