Upgrade Your Meal Plan With 10 Rice Recipes for Every Mood

These easy-to-make recipes in under 30 minutes are 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
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rice bowl

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 are 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

Masala Rice 

Ingredients

  • 3 Cups leftover Rice (of any kind it can even be a combination of different kind of rice (basmati, sona masoori, brown rice etc)
  • 2 Tsp Oil
  • ½ Tsp Fennel/Saunf
  • ½ Tsp Caraway Seeds/Shahi Jeera
  • 2 Cloves 
  • 1 Bay Leaf
  • 2 Cardamom
  • 1 Tomato roughly chopped
  • 1 Onion sliced 
  • 3 Garlic Cloves, minced
  • 10 – 12 Cashew 
  • Handful of Peas
  • Salt and pepper for seasoning

Method 

  • In a large nonstick skillet, heat the oil to medium heat
  • Add all the dry spices to the oil and mix till everything is fragrant for about 2 minutes.
  • Add the cashews and mix till it is lightly golden.
  • Next, add in the onions, garlic, ginger, and green chillies and sauté till the onion is translucent. Now add in the tomatoes and season with salt and pepper.  
  • When the tomatoes cook down, add in the peas and cook for 2 more minutes. 
  • Mix in the rice, breaking all the lumps till rice is well incorporated with the tomato mixture. 
  • Garnish with coriander and serve.
     

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.

Ingredients

  • 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 Tbsp Soya Sauce
  • Salt as per taste
  • 1 Tsp Toasted Sesame Oil (optional)

Method

  • 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.

Ingredients

  • 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

Method

  • 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.
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