Recipes using Tribal Red cum Brown Rice

     

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    Recipe (mushroom red cum brown Rice):

      • Ingredients :
      • 1 cup red cum brown Rice, washed
      • 9-10 mushrooms, washed and sliced
      • 1 onion, chopped
      • ½ cup butter
      • 1 green capsicum
      • 1 tsp black pepper(kali meeri)
      • Salt, to taste
      • 2 cups water

       

      • Steps:
      • Wash the red cum brown Rice with water.
      • Cut the mushrooms, onions, and capsicum.
      • In a pan add butter/olive oil and add onions. Saute till pink.
      • Add mushrooms. Sauté till they wilt.
      • Now add the capsicum. Saute and add the pre-washed red cum brown Rice. Saute for 5-7 minutes.
      • Add salt, pepper, and 2 cups water.
      • Cook for 15 minutes or till the red cum brown Rice is done.
      • Serve mushroom red cum brown Rice.


      1. Recipe (Jeera red cum brown Rice):
      • Ingredients :
      • ½ cup tribal red cum brown Rice
      • 1 tsp oil
      • ½ tsp salt
      • 1 tsp ghee
      • 1 tsp cumin/jeera
      • 2 tbsp coriander (finely chopped)
      • water (to soak & boil)

      • Steps:
      • Now in a large heat 1 tsp ghee and splutter 1 tsp cumin seeds.
      • Now add in cooked red cum brown Rice, ¼ tsp salt, and mix gently.
      • Finally, add 2 tbsp coriander leaves and enjoy jeera red cum brown Rice with dal.




      1. Veg fried red cum brown Rice 
      • Ingredients:
      • for cooking red cum brown Rice:
      • 1 cup basmati red cum brown Rice
      • 1 tsp oil
      • ½ tsp salt
      • water for soaking & boiling

      • for fried red cum brown Rice:
      • 2 tbsp oil
      • 2 clove garlic (finely chopped)
      • ½ onion (finely chopped)
      • 4 tbsp spring onion (chopped)
      • ¼ carrot (finely chopped)
      • 2 tbsp cabbage (finely chopped)
      • 2 tbsp peas / matar
      • 5 beans (chopped)
      • ¼ capsicum (finely chopped)
      • ¾ tsp salt
      • 2 tbsp soy sauce
      • 1 tbsp vinegar
      • 1 tsp pepper (crushed)
      • ¼ tsp salt

      • Steps:
      • Firstly, in a large Kadai heat oil and stir-fry 2 clove garlic.
      • Also, saute ½ onion and 2 tbsp spring onion until they sweat.
      • Add carrot, cabbage, peas, beans, capsicum, and salt.
      • Stir fry on high flame without overcooking vegetables.
      • Now add 2 tbsp soy sauce and 1 tbsp vinegar. Stir-fry until the sauce is combined well.
      • Keeping the flame on high, add cooked red cum brown Rice.
      • Also, add 1 tsp pepper and ¼ tsp salt. Adjust the salt as soy sauce has salt.
      • Stir-fry by mixing well making sure red cum brown Rice grains won't break.
      • Further, add 2 tbsp spring onions and mix well.
      • Finally, enjoy veg fried red cum brown Rice with Gobi Manchurian.

            










      1. Narali Bhat:
      • Ingredients:
      • for coconut jaggery mixture:
      • 1 tbsp ghee
      • 10 cashew / Kaju
      • 2 tbsp raisins / kishmish
      • ½ cup jaggery / gud
      • ½ cup coconut (grated)

      • other ingredients:
      • 2 tbsp ghee
      • 3 pods cardamom / elachi
      • 3 cloves / lavang
      • 1-inch cinnamon / dalchini
      • ½ cup red cum brown Rice (soaked 20 minutes)
      • 1 cup water
      •  Kesar
      • ¼ tsp salt
      • ¼ tsp cardamom powder

      • Steps:
      • Firstly, in a large Kadai heat 2 tbsp ghee and saute 3 pods cardamom, 3 cloves, 1-inch cinnamon until it turns aromatic.
      • Now add ½ cup red cum brown Rice (soaked for 20 minutes) and saute for a minute.
      • Add 1 cup water, Kesar, and salt.
      • Mix well, cover, and simmer for 10 minutes or until red cum brown Rice is cooked well.
      • In pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins until it turns golden brown.
      • Further, add ½ cup jaggery and ½ cup coconut.
      • Saute on low flame until jaggery melts and combined well.
      • Make sure the coconut jaggery mixture has turned aromatic.
      • Further, transfer the coconut jaggery mixture into cooked red cum brown Rice and mix gently.
      • Cover and simmer for 5 minutes or until flavors are absorbed well.
      • Finally, add ¼ tsp cardamom powder and enjoy narli bhat.













      1. Paneer Biryani:
      • Ingredients:
      • for marination:
      • 1 cup curd/yogurt (thick)
      • 1 tsp ginger garlic paste
      • ¼ tsp turmeric
      • ¾ tsp Kashmiri red chili powder
      • 2 tbsp biryani masala 
      • 2 tbsp coriander (finely chopped)
      • 2 tbsp mint / pudina (chopped)
      • 1 tsp oil
      • 1 tbsp lemon juice
      • 1 tsp salt
      • 15 cubes paneer   
      • ½ onion (petals)
      • ½ capsicum (cubed)

      • for red cum brown Rice:
      • 6 cup water
      • 2 pods cardamom
      • 4 cloves
      • 1-inch cinnamon
      • 2 bay leaf / tej patta
      • 1 tsp pepper
      • 1 tsp salt
      • 2 tsp oil
      • 1 chili (slit)
      • 1 cup red cum brown Rice (soaked 20 minutes)

    1. for biryani:
      • 2 tbsp oil
      • 1 tsp ghee
      • 2 bay leaf / tej patta
      • 1-star anise
      • 1 pod black cardamom
      • 1 mace/javitri
      • 2 pods cardamom
      • 1 tsp shah jeera
      • ½ onion (sliced)
      • 1 tomato (finely chopped)
      • 2 tbsp coriander (chopped)
      • 2 tbsp mint / pudina (chopped)
      • 2 tbsp fried onion
      • pinch biryani masala 
      • 2 tbsp saffron milk
      • 1 tsp ghee 
      • ¼ cup water

      • Steps:
      • marination paneer:
      • Firstly, in a large bowl take 1 cup curd, 1 tsp ginger garlic paste, ¼ tsp turmeric, ¾ tsp chili powder, and 2 tbsp biryani masala.
      • Also, add 2 tbsp coriander, 2 tbsp mint, 1 tsp oil, 1 tbsp lemon juice, and 1 tsp salt.
      • Whisk and combine well making sure the spices are well combined.
      • Further add 15 cubes paneer, ½ onions, and ½ capsicums.
      • Mix gently making sure everything is combined well.
      • Cover and marinate for 30 minutes.

    2. biryani red cum brown Rice preparation:
      • Firstly, in a large vessel take 6 cups of water.
      • Add spices like cardamom, cloves, cinnamon, bay leaf, pepper.
      • Also, add salt, oil, and chili.
      • Boil for 2 minutes or until flavors is in the water.
      • Add in 1 cup red cum brown Rice and stir well. Make sure to soak red cum brown Rice for at least 20 minutes.
      • Boil for 3 minutes or until red cum brown Rice is half cooked. Do not cook fully.
      • Drain off the red cum brown Rice and keep it aside.

    3. paneer biryani preparation:
      • Firstly, in a large Kadai heat 2 tbsp oil and 1 tsp ghee.
      • Saute bay leaf, star anise, pod black cardamom, mace, pods cardamom, and shah jeera.
      • Add onion and saute until it turns golden brown.
      • Also, add tomato and saute until it turns soft and mushy.
      • Add in marinated paneer and saute well.
      • Saute until the oil separates from the sides. Do not overcook as the paneer turns rubbery.
      • Further, spread prepared red cum brown Rice uniformly.
      • Also, top with 2 tbsp coriander, 2 tbsp mint, and 2 tbsp fried onion.
      • Further, sprinkle pinch biryani masala, 2 tbsp saffron milk, 1 tsp ghee, and ¼ cup water.
      • Cover with aluminum foil and close the lid. You can also use the dough to seal.
      • Simmer for 20 minutes or until red cum brown Rice is cooked fully.
      • Finally, enjoy paneer biryani with raita and slices of onion.