Top 20 Variety Rice Recipes In Banglore Style

1. Lemon Rice

Ingredients

• Rice – one cup
• Oil – 2spoons
• Mustard Seeds – one spoon
• Urad dal – one spoon
• Cashews – two spoon
• Turmeric – one spoon
• Lemon juice – 6 spoons

Preparation

1. Cook rice and keep aside. Heat the oil and fry Mustard Seeds, Urad dal, Cashews and Turmeric.
2. Mix all Ingredients with rice.
3. Pour the lemon juice and salt in rice. Tasty Lemon Rice is ready.

2. Tomato Rice

Ingredients

• Rice – one cup
• Oil – 2spoons
• Green chili – one spoon
• Ginger –garlic paste – one spoon
• Onions – one cup
• Cashews – two spoon
• Turmeric – one spoon
• Tomatoes – 2 cups

Preparation

1. Heat the oil and sauté the Ginger along with garlic paste, Onions, Cashews and Tomatoes.
2. Make sure tomatoes become soft.
3. Mix the rice into the tomato gravy and pour 3 cups of water, salt and cook for 20 minutes.

3. Bahala Bhaat

Ingredients

• Rice – one cup
• Oil – 2spoons
• Mustard Seeds – one spoon
• Green Chili – one spoon
• Cashews – two spoon
• Ginger – one spoon
• Curry leaves – one spoon
• Curd -2 cups

Preparation

1. Boil the rice and add salt and keep it aside. Beat the curd and reduce lumps; pour the curd into boiled rice.
2. Add Green Chili and Ginger. Heat the oil; fry Cashews, Mustard Seeds, and Curry leaves.
3. Sauté all Ingredients for 3 minutes.
4. Add the Mixture to curd rice. Mix evenly and serve with raw onion pieces.

4. Matar Rice

Ingredients

• Rice – one cup
• Ghee – 2spoons
• Mustard Seeds – one spoon
• Cloves – one spoon
• Onions – one cup
• Turmeric – one spoon
• Carrot and Green peas – one cup
• Cardamoms pods – one spoon

Preparation

1. Heat the ghee; fry the Mustard Seeds, Cardamom seeds and Onions for 2 minutes.
2. Add  Carrot slices, salt, Green peas and sauté for 5 minutes. Include the washed rice to carrot mix, pour the 2 cups of water.
3. Cook the rice on high flame by cover the top for 20 minutes.
4. Serve with coriander leaves.

5. Sesame seeds Rice

Ingredients

• Rice – one cup
• Sesame Oil – 2spoons
• Mustard Seeds – one spoon
• Sesame seeds–Two spoon
• Curry leaves– two spoon
• Turmeric – one spoon
• Lemon juice – 6 spoons

Preparation

1. Boil the rice along with salt and keep aside.
2. Heat the pan, pour the Sesame Oil, fry the Mustard Seeds, Sesame seeds, Curry leaves and sauté till Seeds become red in color.
3. Add the Boiled rice to Sesame seeds mixture.
4. Pour the Lemon juice and mix evenly.
5. Healthy Sesame seeds rice is ready.

6. Khichdi Recipe

Ingredients

• Rice – one cup
• Ghee – 5 spoons
• Green gram Dal – half cup
• Mustard Seeds – one spoon
• Tomatoes -one cup
• Onions – one cup
• Green chili – one spoon
• Ginger and garlic paste – 2 spoons
• Cardamoms pods – one spoon

Preparation

1. Soak the Green gram and Rice together for 45 minutes.
2. In a pan, heat ghee and fry Mustard Seeds, Onions, Tomatoes, Ginger and garlic paste, salt and add turmeric powder. Make sure Tomatoes become soft.
3. Add the Green gram and Rice; pour 4 cups of water. Cook the mixture in pressure cooker till 5 whistles.
4. Khichdi is ready to serve.

7. Schezwan Fried Rice Recipe

Ingredients

• Basmati Rice – one cup
• Sesame oil – 5 spoons
• Cabbage, Capsicum, Carrot – 2 cups
• Black Pepper – one spoon
• Schezwan Sauce–half cup
• Onions – one cup
• Green chili – one spoon
• Ginger and garlic paste – 2 spoons
• Coriander leaves – two spoons

Preparation

1. Boil the Basmati Rice with salt, drain the excess water and keep aside.
2. Heat the Sesame oil, fry the Onions, Green chili, and Ginger and garlic paste. Include all chopped vegetables like Cabbage, Capsicum, and Carrot and make sure vegetables become soft.
3. Add the schezwan sauce and mix well. Now add the basmati rice, with little bit of salt, lemon juice and Black Pepper.
4. Cook for 5 minutes and serve into plate.

8. Jeera Fried Rice Recipe

Ingredients

• Basmati Rice – one cup
• Sesame Oil – 2spoons
• Mustard Seeds – one spoon
• Cumin Seeds – Two spoon
• Curry leaves– two spoon
• Cardamom – one spoon
• Ginger and garlic paste – 2 spoons
• Onions – one cup
• Green chili – one spoon

Preparation

1. Cook the rice along with cardamom, cinnamon, and cloves, salt and keep aside.
2. Heat the oil, sauté the Cumin Seeds, Green chili, Onions, Mustard Seeds and Ginger.
3. Include the tempering to rice and mix uniformly. Decorate with coriander leaves.

9. Masala Fried Rice Recipe

Ingredients

• Basmati Rice – one cup
• Sesame Oil – 2spoons
• Black Mustard Seeds – one spoon
• Cumin Seeds – Two spoon
• Curry leaves– two spoon
• Cardamom – one spoon
• Ginger and garlic paste – 2 spoons
• Onions – one cup
• Green chili – one spoon
• Tomato – one cup
• Garam Masala – 2 spoons

Preparation

1. Sauté the Black Mustard Seeds, Cumin Seeds, Onions, Green chili, Curry leaves, and Tomato in Sesame Oil.
2. Make sure Tomatoes are smashed. Add salt, Ginger and garlic paste, Garam Masala, Cardamom powder.
3. Add boiled Basmati Rice to the above mixture and cook for 10 minutes on low flame.
4. Serve with coriander leaves.

10. Vegetable Tahiri Rice Recipe

Ingredients

• Basmati Rice – one cup
• Sesame oil – 5 spoons
• Potato, Cauliflower, carrot, beans – 2 cups
• Black Pepper – one spoon
• Green peas – half cup
• Onions – one cup
• Green chili – one spoon
• Ginger and garlic paste – 2 spoons
• Coriander leaves – two spoons

Preparation

1. Boil the Potato, Cauliflower, carrot, beans and rice and add a pinch of salt to it before keeping aside.
2. Roast the Black Mustard Seeds, Cumin Seeds, Onions, Green chili, Curry leaves, tomato in Sesame Oil.
3. Make sure Tomatoes are smashed. Add salt, Ginger and garlic paste, Cardamom powder and Green peas.
4. Add the boil vegetables and rice. Simmer the dish for 5 minutes.
5. Finally serve into plate and decorate with coriander leaves.

11. Sweet Corn Rice

Ingredients

• Rice – one cup
• Ghee – 2spoons
• Mustard Seeds – one spoon
• Cloves – one spoon
• Onions – one cup
• Turmeric – one spoon
• Sweet Corn – one cup
• Carrot slices – one cup
• Cardamoms pods – one spoon

Preparation

1. Heat the ghee; fry Mustard Seeds, Cardamoms pods and Onions for 2 minutes.
2. Add the Carrot slices, salt, Sweet Corn and sauté for 5 minutes. Include the washed rice to the carrot mix, pour 2 cups of water.
3. Cook the rice on high flame by covering the top for 20 minutes.
4. Serve with coriander leaves.

12. Mint Rice recipe

Ingredients

• Rice – one cup
• Ghee – 2spoons
• Mustard Seeds – one spoon
• Cloves – one spoon
• Onions – one cup
• Turmeric – one spoon
• Tomato pieces – one cup
• Mint leaves – one cup
• Cardamoms pods – one spoon

Preparation

1. Take a Mixer jar, add coconut pieces, mint leaves, Green chili, onion pieces, garlic, ginger pieces and make a paste.
2. Heat the oil; fry the cumin seeds, onion pieces and tomato pieces. Include the mint paste and pour 2 cups of water.
3. After 10 minutes of boiling, add the soaked rice to it. Cook for 5 minutes.
4. Transfer the rice to a serving bowl and decorate with coriander.

13. Palak Rice

Ingredients

• Rice – one cup
• Ghee – 2spoons
• Mustard Seeds – one spoon
• Cloves – one spoon
• Onions – one cup
• Turmeric – one spoon
• Tomato pieces – one cup
• Palak Leaves – one cup
• Cardamoms pods – one spoon

Preparation

1. Take a Mixer jar, add coconut pieces, Palak Leaves, Green chili, onion pieces, garlic, ginger pieces and make a paste.
2. Heat the oil; fry the cumin seeds, onion pieces and tomato pieces. Include the mint paste and pour 2 cups of water.
3. After 10 minutes of boiling, add the soaked rice to it .cook till 3 whistles.
4. Transfer the rice to serving bowl and decorate with coriander.

14. Paneer Rice

Ingredients

• Basmati Rice – one cup
• Sesame Oil – 2spoons
• Tomatoes – one cup
• Paneer pieces – 2 cups
• Curry leaves– two spoon
• Cardamom – one spoon
• Ginger and garlic paste – 2 spoons
• Onions – one cup
• Green chili – one spoon

Preparation

1. Cook the rice along with cardamom, cinnamon, and cloves, salt and keep aside.
2. Heat the oil, sauté the Paneer cubes for 5 minutes and keep them aside, fry the Tomatoes, Green chili, Onions, Mustard Seeds and Ginger and garlic paste.
3. Include the tempering to rice and mix uniformly.
4. Finally add the Fried paneer cubes and transfer into serving bowl.
5. Decorate with coriander leaves.

15. Beetroot Rice

Ingredients

• Basmati Rice – one cup
• Sesame Oil – 2spoons
• Tomatoes – one cup
• Beetroot – 2 cups
• Curry leaves– two spoon
• Cardamom – one spoon
• Ginger and garlic paste – 2 spoons
• Onions – one cup
• Green chili – one spoon

Preparation

1. Soak the rice in water for one hour. Heat the oil, add cardamoms, cumin seeds, black pepper, chopped onions, ginger–garlic paste, coriander leaves and cook for 45 minutes.
2. Now add finely chopped beetroot, salt (a pinch), chili powder and cook. Make sure beetroot becomes soft.
3. Finally combine the rice to it, pour 2 cups of water.
4. Cook in pressure cooker till 2 whistles. Serve into a plate and decorate with curry leaves

16. Cabbage Rice

Ingredients

• Basmati Rice – one cup
• Sesame Oil – 2spoons
• Peanuts– one cup
• Grated cabbages– 2 cups
• Curry leaves– two spoon
• Cardamom – one spoon
• Ginger and garlic paste – 2 spoons
• Onions – one cup
• Green chili – one spoon

Preparation

1. Heat the sesame oil in pan, fry peanuts and add cumin seeds, curry leaves, ginger-garlic paste, mustard seeds.
2. Add the grated cabbage mix, sprinkle, red chili powder, and onions pieces. Cook for 5 minutes.
3. Finally add the boiled rice to it, pour the lemon juice. Cook for 3 to 4 minute on low flame.
4. Finally garnish with coriander leaves.

17. Raw Mango Rice

Ingredients

• Basmati Rice – one cup
• Groundnuts Oil – 2spoons
• Grated Raw Mango– 2 cups
• Curry leaves– two spoon
• Cardamom – one spoon
• Garlic pieces – 2 spoons
• Onions – one cup
• Green chili – one spoon

Preparation

1. Heat the groundnuts oil in pan, fry cumin seeds, curry leaves, ginger pieces, and mustard seeds.
2. Add grated raw mango and mix, sprinkle, red chili powder, onions pieces and add salt. Cook for 5 minutes.
3. Finally add boiled rice to it, Cook for 3 to 4 minute on low flame.
4. Finally garnish with coriander leaves.

18. Gongura Rice

Ingredients

• Rice – one cup
• Ghee – 2spoons
• Mustard Seeds – one spoon
• Cloves – one spoon
• Onions – one cup
• Turmeric – one spoon
• Gongura Leaves – one cup
• Cardamoms pods – one spoon

Preparation

1. Boil the Gongura leaves, green chili, onions and keep them aside.
2. Take a Mixer jar, add coconut pieces, Gongura leaves, Green chili, onion pieces, garlic, ginger pieces and make a paste. Heat the oil; fry the cumin seeds, onions pieces.
3. Add the mint paste and pour 2 cups of water.
4. After 10 minutes of boiling, add soaked rice to it. Cook till 3 whistles in the pressure cooker.
5. Transfer the rice to serving bowl and decorate with coriander.

19. Fruits Rice Recipe

Ingredients

• Basmati Rice – one cup
• Coconut oil – 5 spoons
• Apple, Pineapple, Grapes, Musk melon – 2 cups
• Black Pepper – one spoon
• Grated coconut – half cup
• Onions – one cup
• Green chili – one spoon
• Ginger and garlic paste – 2 spoons
• Coriander leaves – two spoons

Preparation

1. Boil Basmati rice, add salt and keep it aside.
2. Roast the Black Mustard Seeds, Cumin Seeds, Onions, Green chili and Curry leaves in Coconut Oil. Add chopped Apple, Pineapple, Grapes, Musk melon.
3. Add salt, Ginger-garlic paste, Cardamom powder, make sure Fruits become soft. Add the boiled rice.
4. Let the dish simmer for 5 minutes. Finally serve into plate and decorate with Grated Coconut.

20. Egg fried Rice

Ingredients

• Basmati Rice – one cup
• Coconut oil – 5 spoons
• Eggs– 3 cups
• Black Pepper – one spoon
• Onions – one cup
• Green chili – one spoon
• Ginger and garlic paste – 2 spoons
• Coriander leaves – two spoons
• Tomatoes – one cup

Preparation

1. Boil the egg and Rice. Remove the outer covering of the egg and keep it aside.
2. Heat the pan and pour oil, fry the Tomatoes, Onions and Ginger-garlic paste.
3. Once onions turn brown in color add salt, chili powder and turmeric power. Add the rice.
4. Now cut the eggs into 4 pieces and add into rice .Mix carefully.
5. Cook for 5 minutes and transfer into bowl and decorate with coriander leaves.