Rice Varieties

Raw Mango Pulao


Raw Mango Medium size – 1
Basmati Rice/Kolam Rice – 1 Cup
Turmeric Powder – 1/2 tsp
Shah Jeera – 1 tsp
Cardamom – 2
Clove – 1
Garam Masala – 1/4 tsp
Ginger – 1/2 inch
Garlic Cloves – 4
Green chilli – 1 or 2
Coriander leaves – handful
Mint Leaves – handful
Oil – 1 tsp
Sugar – 1/8 tsp
Salt to taste

Ghee – 1 tsp
Cashew nuts – handful


Wash and cook the rice and set it aside to cool.

Coarsely powder cardamom and clove.

Heat 1/2 tsp ghee in a small pan and fry the cashew nuts till golden brown.

Chop the following :Ginger ,Garlic,Green chilli,mint leaves and coriander leaves.
Grind the chopped ingredients with little water to a paste.

Grate the raw mango.

Heat Oil in a pan.Once hot, add shah jeera seeds and let it crackle.
Add coarsely powdered cardamom and clove.Fry for few seconds.
Add turmeric powder,grated mango and ground paste.
Add salt.
Fry for 5 to 7 minutes till mango Wilts a bit.
Add garam masala and fry for few more seconds.
Add sugar and mix well.
Add cooked rice and 1/2 tsp ghee and mix well.
Fry for 2 to 3 minutes.

Garnish the raw mango pulao with fried cashew nuts .Serve it along with dal and curd.


Tomato Rice


I had made this rice for Lets Feed Bangalore Initiative Independence day special.
LFB (Lets Feed Bangalore) is a very nice initiative where once a month folks can cook a nice meal and give it to slum kids and elderly.

Rice – 3 Cups
Tomato – 700 gms
Peanuts – 1/2 cup
Red Chillies – 2 to 3 broken into small pieces
Curry leaves – a handful
Turmeric powder – 2 tsp
Udad Dal – 4 tsp
Mustard Seeds – 4 tsp
Hing – 1/4 tsp
Jaggery Powder – 1 Tbsp
Oil – as required

Powder for the Tomato Paste:
Coriander Seeds – 2 Tbsp
Channa Dal – 2 Tbsp
Udad Dal – 1 Tbsp
Red Chillies – 6 to 8
Pepper – 1 tsp
Cumin Seeds – 1 tsp
Fenugreek Seeds (Methi) – 1/2 tsp
White Sesame Seeds – 4 Tbsp
Copra/Grated Dry Coconut – 4 Tbsp

Finely chop half the tomatoes. Puree the remaining half and keep aside.

Finely roast all the ingredients under Powder section .Once cool, dry grind the mixture.

Heat 2 tsp oil in a large pan.Once oil is hot, add 1 tsp of Udad dal,1 tsp of Mustard,few curry leaves ,little bit of hing and fry well.
Add chopped tomatoes,1 tsp of turmeric powder and salt.
Cook the tomatoes for few minutes.
Add the pureed tomatoes and jaggery .Cover the pan and let the tomato mixture cook till it becomes a very thick paste. Keep stirring the mixture in between.
The paste should not have much moisture.

Cook the rice and spread the rice on a large plate to cool.

In a large pan, Heat 2 to 3 tsp of oil. Once oil is hot, add the peanuts and fry them till they turn light brown. Add the Red Chillies, remaining Udad Dal,Mustard Seeds,Hing and Curry leaves and fry for few seconds.
Add turmeric powder and mix.
Add the tomato paste and mix well.
Take the pan from the heat.
Add the cooked rice and mix well. If required, add more salt to taste.

Serve the Tomato Rice with salad or yogurt.

I had served it with potato stir fry.

Mexican Fried Rice


Cooked rice – 1 cup
Vegetables – Onion,Sweet corn,Carrots,Capsicum
Green chillies/Jalapeno – 1 to 2 chopped finely
Garlic cloves – 5 to 6
Boiled Rajma – 1/2 cup
Tomato – 2 medium size
Tomato Ketchup – 2 tsp
Oregano – 1 tsp
Pepper powder – 1 tsp
Mixed herbs – 1 tsp
Jeera powder – 1 tsp
Red chilli powder – 1 tsp
Olive oil – 2 tsp
Lemon – 1
Coriander leaves
Grated cheese
Salt to taste


Chop tomatoes and grind them.
Grate or chop garlic finely .
Finely chop all the vegetables.

Heat oil in a pan. Add finely chopped garlic and onions and fry till onions are brown. Add all the vegetables and cook them .Ensure that vegetables remain crunchy.
Add the ground tomato paste ,salt and cook till raw smell of tomato goes away.

Add rajma and mix well.
Add all the herbs and spice powder and mix well.
Add tomato ketchup and mix well.
Add the cooked rice and cook for 2 to 3 minutes.
Add lemon juice and mix well and remove the rice from heat.

Garnish the rice with finely chopped coriander leaves and grated cheese.