Rice Wise


Rice is a staple grain for all South Indians. There is something completely comforting about a rice based dish. It is the grain that provides...

Rice is a staple grain for all South Indians. There is something completely comforting about a rice based dish. It is the grain that provides wholesome nutrition due to its starch base. The variety of dishes that can be made out of rice is abundant. Try out these rice varieties and call a few friends to share your meal.

Spicy Vegetable Pulav

Basmati Rice 2 cups,
(washed and soaked in water for 10-15 mins)
Ground Masala 1 cup
Assorted Vegetables 2 cups
(potatoes, carrot, beans and cauliflower)
Salt to taste
Vegetable Oil 2 tbsp
*For the Ground Masala
Cinnamon 1 inch stick
Cloves 2-3
Green Cardamom 2
Onion 1 medium,
(thickly chopped)
Ginger garlic paste
1 tbsp
Green Chillies 2-3
(adjust according to spice tolerance)
Fennel seeds (saunf) 11/2 tsp
Poppy seeds 1 tbsp
(soaked for 10 mins in warm water and drained)
Mint leaves
1 cup
Coriander leaves ½ cup
Chopped tomato 1 small
  • Grind all of the ingredients listed for the masala into a smooth paste with about 2 tablespoons of water to help in blending the whole mixture.
  • In a pressure cooker, heat the oil and add the ground masala paste to this. Fry till the oil begins to separate, stirring frequently.
  • Add the chopped vegetables and fry for 2 minutes.
  • Drain the water from the soaking rice, gently stir till the rice is coated with the spice paste. Fry for 2-3 minutes.
  • Add 3½ cups of water to this, add salt to taste and cover and place the whistle.
  • After one whistle, turn it off and wait for the steam to release, before opening and fluff with a fork.
  • Serve hot with raitha.

Mushroom & Tomato Pulav

Long Grained Rice 1 cup,
(washed and soaked for 10-15 minutes)
Button Mushrooms 1 cup,
(washed and sliced)
Tomatoes 3 medium,
Bay Leaf 1
Star Anise
Sliced onion 1 medium
Salt to taste
Red Chilli Powder 1 tsp
(adjust to taste)
Vegetable Oil 1 tbsp
Fresh Coriander Leaves for the garnish
  • Heat the oil in a pressure cooker and add the star anise and bay leaf and saute for a minute, stirring.
  • Add the onions and mushrooms and saute for 3-4 minutes till the onions are turning lightly brown.
  • Add the tomato puree, salt and red chilli powder and bring it to a boil.
  • Drain the water from the rice and add it to the pan. Stir gently so as to not break the grains. Add one and a half cup of hot water the pan and close the lid of the cooker. Cook for one whistle on high heat, lower the heat and cook for ten minutes. Turn it off.
  • When the pressure is released, open the cooker, fluff the rice with a fork and garnish with fresh coriander leaves before serving.

Kerala Egg Biriyani

Eggs 6,
(boiled and shelled)
Onions 2 cups
(finely sliced)
Green Chillies 3-4, slit
Tomato 2 large,
(diced small)
Cloves 3-4
Cinnamon 3-4
Star Anise 2
Bay leaves 2
Peppercorns 4-5
Green Cardamom
Mint Leaves 1small bunch
Coriander Leaves 1 small bunch
Red Chilli Powder 1 tsp
Coriander Powder 2 tsp
Cumin Powder ½ tsp
Turmeric ½ tsp
Salt to taste
Garam Masala 1 ½ tsp
Ginger Garlic Paste 1 tbsp
Coconut Milk 1 cup, first press milk
Basmati Rice 4 cups, washed and drained 3 T oil
  • In a pressure cooker, heat the oil, add the cloves, cinnamon, star anise, bay leaves, peppercorns, green cardamom and fry for a couple of seconds till they give out their aromas. Add the sliced onions and green chillies and fry till the onions are golden brown. Remove about ¼ cup of the fried onions and reserve for garnish.
  • Add the ginger garlic paste and fry till the raw smell no longer remains. Add the coriander powder, chilli powder, cumin powder and garam reporter masala powder, fry for a couple of minutes.
  • Add the tomatoes and cook till they begin to turn soft. add the rice and fry till well coated, mixing cautiously so as to not break the grains.
  • Add 5 of the hard boiled eggs, coconut milk, and 4 cups of water, salt to taste, half the chopped mint and coriander leaves and close the lid of the pressure cooker.
  • Cook under pressure for one whistle and turn it off. Wait for the pressure to release, open and gently mix the biryani.
  • Serve it in a serving bowl/platter, slice the reserved boiled egg into rounds and garnish along with the reserved fried onion and mint and coriander leaves. Serve hot with raitha.
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