Rice and Pulao

Latest rice recipes from facebook public groups posts.

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Hot piping vegetable paniyaaram for evening snacks!!!Served with the spicy,sweet n tangy lemon chutney..

Paniyaaram made with leftover dosa batter or rice flour can be used as well,sooji and oats..loaded with veggies(carrot,onion,bottle gourd,spinach)followed by some tempering 🙂

Lipsmackin Lemon chutney made by my aunt...yet to ask her for the recipe!!
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Broccoli Fried rice ... See MoreSee Less

Gayathri Sadhu, Neha Verma and 23 others like this

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Rajesh Dutt

15 hours ago
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Rajesh DuttSunday lunch

15 hours ago
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Suroma SinhaDaroon hoyechhey 😘👌❤

12 hours ago
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Varsha Aditya Jenayum yum...

11 hours ago
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Mili DuttaThanks to everyone

10 hours ago
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Ambur chicken biryani!
Lip smacking biryani with its own distinct flavors and taste!
Biryani made with seeraga samba rice!
Recipe link in comments!
#amburchickenbiryani #chickenbiryani #biryani #lunch #sandyathome
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Ayesha Vermeulen, Nethra Krishna and 9 others like this

Suhani SantoshDroolin 😋😋😋

16 hours ago   ·  1

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Kids Lunch Box :
With Left Over Rice / Cooked and Cooled rice . Pack with Plain Curd or with Raita . With 5 easily available ingredients .
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Anuta Udyawar, Taran Jit and 15 others like this

Deepali GandhiRecipe please

1 day ago
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Deepali GandhiOh got it

1 day ago   ·  1
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Anuta UdyawarYummy

2 hours ago
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Shorshe Mangsho Bhaapa....
This a very popular dish of Bengal usually made with different types of fishes. Here I have made it with mutton and cooked it in a bit different way. First the mutton has to be marinated well for 4 to 5 hours and then it has to be half cooked in a pressure cooker and again cooked with mustard paste, mustard oil, salt, turmeric powder and green chillies till it is tender. It taste delicious with hot steamed rice.
http://suskitchenbysumitra.com/2016/10/…
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NEW POST: Brinjal Capsicum Masala..A delicious sidedish for rice or roti..STEP BY STEP PICTURES INSIDE THE LINK..

Recipe: http://yummytummyaarthi.com/2016/10/…
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Holla Latha shared Veg Recipes of Karnataka's photo to the group: Indian Regional Food Recipes. ... See MoreSee Less

Halu payasa | Rice kheer | Pal payasam | Halu paramanna | Ksheeranna - It is believed that this payasa or kheer is much loved by goddess Durga. Read the recipe at: vegrecipesofkarnataka.com/166...

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Tina Lobo shared Secret Indian Recipe's photo to the group: Indian Regional Food Recipes. ... See MoreSee Less

Chawal Pakora (Rice Pakoras- leftover rice recipes ) secretindianrecipe.com/recipe/rice-pakora

Karthick Ns, DrRohit and 2 others like this

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Goan Pomfret/Prawn Caldinho
1 big coconut scraped, 1tsp cumin seeds, 12 peppercorns, 2 tbsps coriander seeds, 5 flakes garlic, 1 1/2 tsp turmeric pwd, 1 Kashmiri chilly ( for colour), a little tamarind.
In a blender grind all ingredients with 2 1/2 cups warm water n extract thick juice. Add 2 cups more water to the coconut n extract thin juice. Keep separate.
Heat 2 tbsps oil in a deep pan or handi n saute 1 onion chopped fine till soft. Add 1 chopped tomato ( preferably without skin) n 1/2" ginger chopped fine n cook till tomato is pulpy. Add thin juice n stir. Let it come to a boil.
Add 1/2 kg Pomfret sliced previously salted gently. Let it boil then add thick juice, 2 green chillies slit, a pinch of sugar n a dash of vinegar. Adjust salt vinegar as per taste.
Simmer for a a while. Do not stir too much as fish will break.
Enjoy with rice or bread.
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Yvonne Greene, Suja Patnigere and 23 others like this

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Sharon WilliamsWow looks yummy Maureen

5 days ago
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Maureen OliveiraThank you Sharon

5 days ago
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Darryl Baldreyvow lovely

5 days ago
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Maureen OliveiraThank you Darryl

5 days ago
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Loraine WhyteThanks. Lovely

3 days ago
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Maureen OliveiraThanks Loraine n most welcome.

3 days ago
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Kenneth Augustine updated the group photo in Anglo Indian Recipes.

Fresh Green Mango Pickle by Andrea Fredy .
Prefect with curd rice, Daal Rice and even just plain buttered bread.
For the recipe please use the search button on the top right hand of the page.
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Berny Dcruz, Abhayan Nirmala and 7 others like this

Andrea Fredy😍😍

5 days ago
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Sambit BhattacharyaLovely. And congrats to Andrea for making it to the cover page.

5 days ago   ·  2

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BAKED BIRIYANI .. sounds unusual?!

Last time I posted my biriyani pictures which I made a while ago. But that's the kind of biriyani I used to make ages ago (in pressure cooker or vessel with a tightly closed lid. Until I discovered from my aunt recently a new way to cook up and obtain even tastier and succulent results. Here is biriyani taken one step up towards modernisation! Go Anglos!!!

Oven baked biriyani tastes and smells and looks a million times better than normal pressure cooker or any other method of cooking biriyani. Every one shud try it. If you zoom into h biriyani pics you will know how succulent it is!! Enjoy!

Recipe:
1 large chicken, cleaned and cut into pieces
2 cups basmati rice, washed and drained
2 large red onions, halved and thinly sliced + 1 small red onion
1/2 cup yoghurt
1/2 cup almonds
1/2 cup cashewnuts
1/4 cup raisins
1 inch piece of ginger
8 garlic cloves
2 green chillies
1 inch piece of cinnamon
5-6 cloves
6-8 cardamom pods
3 bay leaves
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp cumin powder
1 tsp garam masala
1 tsp chicken masala [optional]
1 cup milk
1 cup water
6-8 strands of saffron
3 tbsp ghee [clarified butter]
1/4 cup fresh cream
salt to taste
2 tsp sugar
freshly chopped coriander and mint leaves for garnish

Method

Warm milk and add saffron strands. Add water, cover and set aside.

Combine 1 small red onion, garlic, ginger, almonds, cinnamon, cloves, cardamoms, green chillies, turmeric powder and red chilli powder in a mortar and grind with the pestle to form a coarse paste. Add salt to taste and yoghurt. Mix well and coat the chicken pieces with this marinade. Cover and set aside.

In a heavy bottomed deep pan, heat ghee on medium heat. When hot, add bay leaves, salt, cashewnuts, raisins, sugar and sliced onions. Cook, stirring continuously for a few minutes till onions are golden and soft. Add the marinated chicken pieces and cook on high heat for 15 minutes, tossing and mixing, till the chicken pieces are golden and lightly browned. Add all the remaining spices. Adjust seasoning according to taste. Reduce heat to low, add cream and mix well. Remove from heat.

In an oven-proof deep dish, spoon in a layer of soaked rice. Top with a layer of the cooked chicken. Add another layer of rice, followed by a layer of the chicken, finishing off with a layer of rice. Gently pour the milk and saffron mixture over the rice (I prefer putting a little cream on top and then on top of that adding the fried onions and nuts for the top layer as you can see in the pictures I posted). Cover with a foil tightly and bake in a pre-heated oven for 40-50 minutes at 200°C. When done, remove the foil and test the rice. If fluffy and cooked, remove from the oven and stand covered for approximately 30 minutes.

Serving:

Garnish with freshly chopped coriander and mint leaves.
Serve hot with yoghurt or fruit raita.
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Ramon Ryder, Shirley Evans and 6 others like this

Adrien Mark RodriguesLooks delicious

1 week ago   ·  1

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I believe in simple and easy cooking with most tastiest outcome.
Here is simple "Egg Biryani" (You can prepare in similar way mutton or chicken biryani - incase of mutton or chicken yogurt, onions, ginger garlic paste, coriander cumin to be used and cooked separately).

Recipe : Boil Basmati rice with 2 - 3 each of cardamom, cinnamon and cloves. Keep rice little hard not over boiled ! Drain water out. Now boil potatoes and eggs with food colour in water and keep aside. (I deep fried the boiled eggs). Now on kadhai/ heavy bottomed wok put white cooking oil, add a bay leaf, 2-3 drops of ghee and pour the boiled rice, stir and add the pototaes and eggs, add biryani masala, now mix food colour with little milk and sprinkle over it and then add few drops of meetha attar, kewra water and zafran. Cover and keep on low flame for few mins, its ready, serve steaming hot.

(Food colour, biryani masala, meetha attar, keora water & zafran are easily available in shops).
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Ramon Ryder, Yollanda Gabrielle and 23 others like this

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Supriya Sircar Dasguptavery simple ad easy. thank you,so nice that we can try it out

1 week ago   ·  1

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Doris VazDelish Sambit!!!

1 week ago   ·  1

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Kathy CombsDelicious!!

1 week ago   ·  1

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Geraldine WindsorOmg very simple & quick to cook .Thank you

1 week ago   ·  1
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Asha CoutinhoMust make it looks delicious

1 week ago   ·  1
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Daphne D'SouzaLooks very yummy Sambit! Wish I could have a bite!

1 week ago   ·  1

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Sambit BhattacharyaThank you everybody 😊

1 week ago
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Jacqulien FranklinWoooow

1 week ago   ·  1
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Nothing beats a good biriyani!!! 😛

Recipe:
1 large chicken, cleaned and cut into pieces
2 cups basmati rice, washed and drained
2 large red onions, halved and thinly sliced + 1 small red onion
1/2 cup yoghurt
1/2 cup almonds
1/2 cup cashewnuts
1/4 cup raisins
1 inch piece of ginger
8 garlic cloves
2 green chillies
1 inch piece of cinnamon
5-6 cloves
6-8 cardamom pods
3 bay leaves
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp cumin powder
1 tsp garam masala
1 tsp chicken masala [optional]
1 cup milk
1 cup water
6-8 strands of saffron
3 tbsp ghee [clarified butter]
1/4 cup fresh cream
salt to taste
2 tsp sugar
freshly chopped coriander and mint leaves for garnish

Method

Warm milk and add saffron strands. Add water, cover and set aside.

Combine 1 small red onion, garlic, ginger, almonds, cinnamon, cloves, cardamoms, green chillies, turmeric powder and red chilli powder in a mortar and grind with the pestle to form a coarse paste. Add salt to taste and yoghurt. Mix well and coat the chicken pieces with this marinade and come caramelised onions and cut red chillies. Cover and set aside.

In a heavy bottomed deep pan, heat ghee on medium heat. When hot, add bay leaves, salt, cashewnuts, raisins, sugar and sliced onions. Cook, stirring continuously for a few minutes till onions are golden and soft.

Place the marinated chicken into a pan and fry as shown in pictures. Once masala and chicken is well combined and fried, keep some masala aside.

In another pan with oil or ghee fry washed basmati rice along with the masala that was kept aside frm the chicken. This will allow the chicken masala to infuse with the rice (as shown in pictures). Add water and boil the rice fully.

Once rice is cooked, take off half quantity of rice and keep aside. On top of the half amount of rice left in the pan, add the masala chicken and cover with the layer of the other half rice which we had kept aside.

Gently pour the milk and saffron mixture over the rice and then on top of that adding the fried onions and nuts for the top layer as you can see in the pictures I posted. Cover lid and cook for few minutes in very low heat so the flavours between the chicken masala and rice infuse together with the help of steam. Enjoy!

Serving:

Garnish with freshly chopped coriander and mint leaves.
Serve hot with yoghurt or fruit raita.
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Shirley Evans, Cheryl Ann Cubbins and 23 others like this

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Anisa VanaWow tempting

2 weeks ago   ·  1
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Arthur AKIs it a fish biryani...?

2 weeks ago   ·  1

4 Replies

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Maria LobboPlease post the recipe.

2 weeks ago   ·  4
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Pauline RossLooks amazing! Can we have the recipe please!

2 weeks ago   ·  1

1 Reply

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Andrea FredyHi everyone, This was my old style of making biriyani. I have posted new even delicious method and photos and recipe of latest trend.

1 week ago   ·  1
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Vidya Srinivasan shared Traditionally Modern Food's photo to the group: Indian Food Bloggers Network.

Tomato Thokku (Thakkali Thokku)

Thakkali Thokku is a traditional South Indian pickle prepared with tomatoes. Tomato pickles tastes great with tiffin items like idli, dosa, uthappam, upma etc. Whether it is taken as a side for curd rice or mixed with rice, thakkali thokku is always a winner. It can be prepared and stored in fridge for weeks.

Recipe link:http://traditionallymodernfood.com/index.php/2014/…
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Comfort food forever - fish cooked in a thin and tangy gravy and served with steamed rice !! #Oriyarasoi #macchajholo #fish #odiafood ... See MoreSee Less

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Dorado India Supra shared his post to the group: Indian Food Bloggers Network.

CHHUMANTAR
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Mutton/chicken Awadhi biryani, chhu. Peri Peri, butter chicken with Rumali roti, menu from CHHUMANTAR -9725459957

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LUNCH IDEAS: Mutton Biryani..Step wise pictures inside the link.. ... See MoreSee Less

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Aarthi SatheeshLUNCH IDEAS: Mutton Biryani..Step wise pictures inside the link.. Recipe: www.yummytummyaarthi.com/2014/02/mutton-biryani-recipe-spicy-mutton.html

22 hours ago
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CHICKEN PULAO {INDIAN CHICKEN PILAF}.
Looking for Sunday lunch inspiration?
A delicious, easy to make one-pot rice and chicken dish mildly spiced with Indian flavors, the chicken pulao makes for an enticing complete meal on its own.
Recipe link in comments.
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