Delicious Rice Recipes that are Wholesome & Packed with Nutrients


India is known for the cultivation of various varieties of rice. Rice is easy to cook and tastes delicious with curries. South- Indian cuisine cooks with a variety of rice like sona masuri, brown rice and basmati rice. A rice meal is hearty, wholesome, and full of nutrients. Check out these rice recipes that taste delicious:
Fiber-rich Coconut Brown Rice: Start with cooking brown rice in a mix of water and coconut milk. In a separate pan, add mustard seeds, asafoetida, chana dal, and curry leaves and temper the spices until fragrant. Add some peanuts and roast until golden. Once the rice is cooked, add the rice and coat well in the spices. Finish with some toasted coconut flakes. This delicious preparation can be served with pudina and tomato chutney.
Vitamin Boosting Lemon Rice: This preparation is quick to make with a few pantry staples. This tangy, sweet and sour recipe tastes delicious accompanied with coconut chutney. Steam finest basmati rice in water until cooked and set aside. Sauté some peanuts in sesame oil until golden and crunchy. Add a handful of grated ginger, cashew nuts, mustard seeds, chana dal, mustard seeds, asafetida, and turmeric powder. When the spices turn aromatic, add cooked rice. Add freshly squeezed juice of 2 lemons and some zest.
Detoxing Tamarind Rice: Served during festivities, tamarind rice is a popular dish in Karnataka. This delicious dish is cooked with an authentic mix of spices, tamarind, and ginger. To make the tamarind pulp, soak the pods in hot water. Once soaked, squeeze out the pulp to make a thick pulp. Sauté some coriander seeds, mustard seeds, urad daal, chana daal, curry leaves, and peanuts. Add asafoetida and the tamarind pulp. Add a teaspoon of jaggery and cook for 10 minutes. When the mix thickens, add the cooked basmati rice and stir well. Serve hot with chilled minty curd.
Immunity Boosting Sambar Rice: This rice is cooked with the classic flavors of sambar. It is a delicious and complete meal of rice, lentils, and vegetables.  Start with cooking the rice along with some peanuts. Pressure cook 1 cup of yellow lentils. Extract tamarind pulp from pods and set aside. In a separate pan, parboil beans, carrot, onions, peas, and eggplant in water. Add rice in the daal mix. Slowly add the cooked veggies along with the stock. Add the tamarind pulp and Bisi belle bath masala. In a separate pan, temper some mustard seeds, asafoetida, curry leaves, chilies, and cashew nuts. Add the tempered spices in the rice mix and simmer on slow heat for 15 minutes. Serve hot with chutneys.


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