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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
- 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.
- 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
- 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.
- 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.