Recipes using Tribal Red Rice

 

Shop Now - https://universaltribes.com/products/organic-red-rice-og005

 

Recipes:

  • Matka Biryani Recipe

    • Ingredients:
    • for red rice:
    • 6 cup water
    • 2 pods cardamom
    • 4 cloves / lavang
    • 1-inch cinnamon / dalchini
    • 2 bay leaf / tej patta
    • ½ tsp pepper
    • 1 tsp salt
    • 2 tsp oil
    • 1 chili (slit)
    • 1 cup red rice (soaked 20 minutes)

  • for gravy:
    • 1 tbsp ghee
    • 2 tsp oil
    • 1 bay leaf / tej patta
    • 1-inch cinnamon / dalchini
    • 1 pod black cardamom
    • 1 mace/javitri
    • 2 pods cardamom
    • 4 clove / lavang
    • ½ tsp pepper
    • ½ tsp shah jeera/caraway seeds
    • 1 onion (sliced)
    • 1 tsp ginger garlic paste
    • 1 potato / aloo (cubed)
    • 1 carrot (cubed)
    • 6 florets cauliflower / gobi
    • 5 beans (chopped)
    • 3 tbsp peas / matar
    • 2 tbsp biryani masala
    • ¼ tsp Kashmiri red chili powder
    • 1 tsp salt
    • 2 tbsp coriander (finely chopped)
    • 2 tbsp mint/pudina (finely chopped)
    • 1 cup curd/yogurt (whisked)

  • for layering:
    • 2 tsp ghee
    • 3 tbsp fried onions
    • 2 tbsp coriander (finely chopped)
    • 2 tbsp mint/pudina (finely chopped)
    • pinch biryani masala
    • 3 tbsp saffron water

    • Steps:
    1. biryani red rice preparation:
    • Firstly, in a large vessel take 6 cups of water.
    • Add spices, salt, oil, and chili.
    • Boil for 2 minutes or until flavors is in the water.
    • Add in 1 cup red rice and stir well. Make sure to soak red rice for at least 20 minutes.
    • Boil for 3 minutes or until red rice is half cooked. Do not cook fully.
    • Drain off the red rice and keep it aside.

  • biryani gravy preparation:
    • Firstly, in a Kadai heat ghee and oil.
    • Add spices and saute on low flame.
    • Add onion and ginger-garlic paste. Saute until it turns golden brown.
    • Further, add potato, carrot, and saute for 2 minutes.
    • Continue adding cauliflower, beans, and peas.
    • Saute until vegetables shrink slightly.
    • Now add biryani masala, chili powder, and salt.
    • Also, add coriander, mint, and saute for a minute or until spices turn aromatic.
    • Keeping the flame on low. Add curd. Stir well.
    • Cook for 2 minutes or until vegetables are half cooked.

  • layering biryani in matka:
    • Firstly, take a small clay pot and grease with 1 tsp ghee.
    • Layer ladleful of prepared biryani gravy and level it.
    • Now add fried onions, coriander, and mint.
    • Layer the half-cooked red rice filling the Matka.
    • Sprinkle in coriander and mint and fried onions.
    • Also, add ghee, sprinkle pinch biryani masala, and saffron water.
    • Cover with aluminum foil sealing it completely.
    • Cook on low flame for 20 minutes or until red rice is cooked well.
    • Rest for 30 minutes before opening.
    • Finally, serve veg matka biryani with raita and salan.





  • rajma pulao

    • Ingredients:
    • 1 tbsp ghee
    • 1 bay leaf / tej patta
    • ¼ tsp pepper
    • 1-star anise
    • 1-inch cinnamon stick / dalchini
    • 4 clove / lavang
    • 1 tsp jeera/cumin
    • ½ onion (thinly sliced)
    • 1 tsp ginger garlic paste
    • 1 tomato (finely chopped)
    • ¼ tsp turmeric / Haldi
    • 1 cup rajma / red kidney beans (soaked overnight & boiled 10 minutes)
    • 1 tsp Kashmiri red chili powder / lal mirch powder
    • 2 tbsp coriander leaves (finely chopped)
    • 1 tsp coriander powder
    • ½ tsp garam masala
    • 1 tsp salt
    • 1 cup basmati rice (soaked 20 minutes)
    • 2 cup water

    • Steps:
    • Firstly, in a pressure cooker heat 1 tbsp ghee and saute 1 bay leaf, ¼ tsp pepper, 1-star anise, 1-inch cinnamon, 4 cloves, and 1 tsp jeera till they turn aromatic.
    • Also, saute ½ onion till they turn slightly golden.
    • Now add 1 tsp ginger garlic paste and saute well.
    • Additionally, add 1 tomato and saute till it turns soft and mushy.
    • Now add 1 cup rajma (soaked overnight and boiled for 10 minutes) and saute for a minute.
    • Further, add spices and 1 tsp salt. Saute on low flame.
    • Add in 1 cup basmati rice, soaked 20 minutes, and saute for a minute.
    • Now add 2 cups water and 2 tbsp coriander leaves. Stir well.
    • Cover and pressure cook on a medium flame for 2 whistles.
    • Finally, serve rajma pulao with raita or pack to your lunch box.


  • red rice pakora:

    • Ingredients:
    • for red rice:
    • 2 cup red rice (leftover)
    • 1 carrot (grated)
    • ½ cup cabbage (shredded)
    • 2 tbsp coriander (finely chopped)
    • 1 chili (finely chopped)
    • 1-inch ginger (finely chopped)
    • ¼ tsp cumin powder
    • ½ tsp chaat masala
    • ½ tsp Kashmiri chili powder
    • ½ tsp salt
    • ½ tsp pepper (crushed)
    • ½ cup besan/gram flour
    • oil for frying

    • Steps:
    • Firstly, in a large mixing bowl take 2 cups of cooked red rice.
    • Mash, gently making sure to form a smooth paste.
    • Now add carrot, cabbage, coriander, chili, and ginger.
    • Also, add cumin powder, chaat masala, chili powder, salt, and pepper.
    • Additionally, add besan.
    • Squeeze and mix well making sure all the spices are combined well.
    • Deep fry pakode in hot oil giving a shape of your choice to pakora.
    • Stir occasionally, frying on medium flame until it turns golden brown.
    • Finally, enjoy Bache hue chawal ke pakode or red rice pakora with tomato sauce.

    1. schezwan rice 
    • Ingredients:
    • for schezwan rice & noodles:
    • 3 tsp oil
    • 1 tbsp garlic (finely chopped)
    • 4 tbsp spring onions (chopped)
    • ½ cup carrot (thinly sliced)
    • ½ cup cabbage (thinly shredded)
    • 1 capsicum (thinly sliced)
    • 2 tsp schezwan sauce / szechuan sauce
    • 1 tbsp soy sauce
    • 1 tbsp tomato sauce 
    • salt to taste
    • 2 cups red rice (cooked)
    • 1 cup Hakka noodles or any noodles (boiled)

    • for gravy:
    • 2 tsp oil
    • 1 tbsp garlic (finely chopped)
    • 2 tbsp spring onions (chopped)
    • ½ cup cabbage (thinly shredded)
    • ¼ capsicum (thinly sliced)
    • 1 tsp schezwan sauce / szechuan sauce
    • 1 tbsp tomato sauce 
    • salt to taste
    • 1 tbsp soy sauce
    • 1 tbsp cornflour
    • 1½ cups water

    • steps:
    1. schezwan fried rice & noodles:
    • Firstly, in a large Kadai heat oil and saute garlic on high flame.
    • Further, saute chopped spring onions till they sweat.
    • Also, add carrot, cabbage, and capsicum, and saute for a minute.
    • Additionally, add schezwan sauce, soy sauce, tomato sauce, and salt.
    • Mix well and saute for a minute.
    • Furthermore, add cooked rice and cooked noodles.
    • Mix gently, and add spring onions.

  • Gravy preparation:
    • Firstly, in a large Kadai heat oil and saute garlic and spring onions.
    • Also, add cabbage and capsicum. Saute for a minute
    • Additionally, add schezwan sauce, tomato sauce, soy sauce, and salt.
    • Mix well and saute for a minute.
    • Further, pour cornflour water slowly, mixing continuously.
    • Stir till the gravy thickens slightly and also slowly turns shiny and translucent.
    • Finally, serve hot triple schezwan fried rice recipe with prepared gravy and fried noodles.



    1. Coconut rice
    • Ingredients:
    • 3 tsp oil
    • 1 tsp mustard/rai
    • ½ tsp urad dal
    • 1 tsp chana dal
    • few curry leaves
    • 1 dried red chili
    • 2 green chili (slit)
    • 1-inch ginger (finely chopped)
    • 10 cashew / Kaju
    • ¾ cup coconut (grated)
    • 2 cup cooked rice
    • ½ tsp salt

    • steps:
    • Firstly, in a large Kadai heat oil and saute mustard, urad dal, chana dal, few curry leaves, red chili.
    • Also, add green chilies, ginger. Saute slightly.
    • Now add cashews and roast till the cashews turn golden brown.
    • Add in grated coconut and saute for a minute or till the raw smell goes away.
    • Further, add cooked rice and salt. Mix gently without breaking the rice.
    • Now cover and simmer for 2 minutes, or till rice absorbs coconut flavor.