Tag Archives: Indian variety rice recipe

Broccoli Paneer Rice

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Broccoli Paneer Rice is a healthy, delicious, one pot meal that can be made in minutes and so this would go perfect for lunch box. Usually I have seen most of the people saying no to Broccoli, but when it comes to the health benefits it has loads in it. And so, thought of infusing broccoli with rice as a main ingredient and paneer which my kids like to the core as a secondary ingredient. I was little worried when I prepared this rice, as I gave a try directly for my kid’s lunch box, and I prepared little steamed rice too, so that I can use it as a backup if this Broccoli Paneer rice doesn’t work. But the rice was yum and unimaginable.

I have induced coconut oil, you can substitute it with ghee/clarified butter or any cooking oil.

CLICK HERE for variety rice recipes.

Taking this to Fiesta Friday #156 hosted by Angie@thenovicegarderner.

Health Benefits of Broccoli: Broccoli is well known for preventing cancer, it reduces cholesterol as it is packed with soluble fiber, it helps in bone health, good for heart health, also it helps in digestion and prevents constipation.

Let me share the recipe…

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Broccoli Paneer Rice

Ingredients:

  • Broccoli – 1 no (medium size)
  • Paneer – 150 gm
  • Basmati / Long Grain Rice – 2 cups
  • Coriander leaves – a fistful
  • Mint leaves – a fistful
  • Green chilli – 2 nos
  • Garlic – 5 cloves
  • Cloves – 3 nos
  • Cinnamon – 1 stick
  • Star Anise – 1 no
  • Coconut milk – 2 cups
  • Chilli powder – ¾ tsp
  • Coriander powder – 2 tsp
  • Salt to taste
  • Coconut oil – 1 ½ tbsp.

Making of Broccoli Paneer rice –

Preparation:

  • Wash and separate the florets of broccoli (medium size).
  • Cube the paneer to medium size pieces.
  • Grind coriander leaves, mint leaves, green chillies and garlic to a fine paste by adding little water.
  • Heat oil in a pressure-cooker or heavy bottomed vessel, add the cloves, cinnamon and star anise, wait until they crackle.
  • Add the broccoli followed by chilli powder and coriander powder, cook for few mins.
  • Pour the ground mixture (coriander leaves, mint leaves, green chillies and garlic paste) and cook for few mins or until the raw smell goes off.
  • Add the cleaned rice, followed by salt and cook for few mins.
  • Pour the coconut milk and water (in equal proportion), pressure-cook for 3 whistles or if using a heavy bottomed vessel, cover and cook until the rice is cooked.
  • Meanwhile heat a tsp of oil in pan, add the paneer pieces and cook them on both sides until they turn golden brown in color.
  • Remove the lid when the pressure releases, give a gentile stir and add the roasted paneer, give a gentle stir and serve.

Serve hot with raita and any deep fry. I have accompanied it with Potato chips.

 

Beetroot Rice

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Beetroot Rice is one such delicious, colorful, flavorful and healthiest variety rice, which can be prepared in minutes when you have steamed rice in your hands. Because of its color and taste, I am sure that it would be the best and very big hit among kids. An easy and simple way to make kids consume beetroot. As beetroot is packed with loads of nutrients and helps in lower blood pressure, boost your stamina, beetroot juice helps in maintaining the hemoglobin level. Let us move on to the recipe…

For more vegetarian variety rice recipe – CLICK HERE.

Taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Ingredients:

  • Grated Beetroot – 1 cup
  • Steamed Rice – 2 cups
  • Onion –  1 no (medium sized)
  • Green chillies – 2 nos
  • Mustard seeds – ¼ tsp
  • Split Black gram – ½ tsp
  • Split Bengal gram / Channa dal – 2 tsp
  • Asafoetida – ½ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – 2 tsp

Making of Beetroot Rice –

Preparation:

  • Peel and thinly slice (lengthwise) the onion, keep it aside.
  • Slit the green chillies into two equal halves.
  • Heat oil in a kadai, add mustard, split black gram, split Bengal gram and curry leaves, wait until they crackle.
  • Add in the onions and green chillies, cook until the onions turn golden brown.
  • Add in the grated beetroot, turmeric powder, salt and asafetida, cook until the raw smell goes off and the beetroot is completely cooked.
  • Add in the steamed rice, stir well with the beetroot and cook for 2 mins or until the rice gets blend well with the beetroot.
  • Remove from fire, transfer it to a bowl.

Serve hot with chips or pappad or rice crackers. I have accompanied it with Arbi Fry / Colocaesia Fry / Chepang kilangu fry.

Masala Rice

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Masala Rice is something different from all other rice recipes, very simple, easy, less time consumption. Been blogging for almost 2 years, have come across many people in my life both negative and positive. This recipe was shared by one such lovely person, who I knew almost few months’ time – Harsha. When I saw his food picture, I found it delicious and wanted to try it immediately. As the recipe was shared by night and no one in my home wants to have rice for dinner, I planned to prepare it for today’s lunch. The most advantage in this recipe is that one can prepare it even with the leftover rice from lunch and serve hot for dinner. Let us move on to the recipe…

Taking this to #itsLeftoverMakeover contest by Itspotluck for WorldDay

Ingredients:

  • Steamed Rice – 2 cups
  • Ginger-garlic paste – 1 tbsp
  • Cloves – 3 nos
  • Cinnamon (1” inch stick) – 2 nos
  • Shredded coconut – ½ cup
  • Oil – 1 tbsp
  • Salt to taste

Preparation:

  • Heat oil in a kadai, add in the cloves, cinnamon and cook them until they start turning dark in color.
  • Add in the ginger-garlic paste and cook until the raw smell goes off.
  • Add in the shredded coconut and cook until the raw smell goes off.
  • Add in the steamed rice along with little salt and stir it continuously, until the rice gets blend well with the masala.

Serve hot with any veg or non-veg gravy. I have served it with Chicken Varuval and Mint Lassi.

Do check out my other vegetarian rice recipes in this link: https://madraasi.com/main-course/vegetarian/.