Recipes using Tribal Red Rice

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Recipes:

• Ingredients:
• for red rice:
• 6 cups of 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 chilli (slit)
• 1 cup red rice (soaked for 20 minutes)

• 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 chilli powder
• 1 tsp salt
• 2 tbsp coriander (finely chopped)
• 2 tbsp mint/pudina (finely chopped)
• 1 cup curd/yoghurt (whisked)

• 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 chilli.
• Boil for 2 minutes or until flavours are 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.

• 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, chilli 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.

• Firstly, take a small clay pot and grease it 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 aluminium 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.

• 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 for 10 minutes)
• 1 tsp Kashmiri red chilli 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 for 20 minutes)
• 2 cups of 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 of 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 it in your lunch box.

• Ingredients:
• for red rice:
• 2 cups red rice (leftover)
• 1 carrot (grated)
• ½ cup cabbage (shredded)
• 2 tbsp coriander (finely chopped)
• 1 chilli (finely chopped)
• 1-inch ginger (finely chopped)
• ¼ tsp cumin powder
• ½ tsp chaat masala
• ½ tsp Kashmiri chilli 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, chilli, and ginger.
• Also, add cumin powder, chaat masala, chilli 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.

4. 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 the 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 of 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.

• 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 the hot triple schezwan fried rice recipe with prepared gravy and fried noodles.

5. Coconut rice

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

• Steps:
• Firstly, in a large Kadai heat oil and saute mustard, urad dal, chana dal, a few curry leaves, and red chilli.
• Also, add green chillies, and 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 flavour.