Exploring the Diverse World of Fried Rice Recipes
- SABA
- Nov 28
- 20 min read
Paneer Fried Rice (Indian Style)
Servings: 3–4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
Main Ingredients:
2 cups cooked basmati or long-grain rice (cool)
200 g paneer (Indian cottage cheese), cut into small pieces
2 tbsp oil (preferably sesame oil or sunflower oil)
1 medium onion, thinly sliced
1 medium carrot, finely chopped
½ cup capsicum (bell pepper), diced
½ cup cabbage, shredded
½ cup green beans, finely chopped
¼ cup spring onions, chopped (reserve some green for garnish)
1 tbsp finely chopped garlic
1 green chili, slit or chopped (optional)
Sauces & Seasoning:
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp chili sauce (optional for hotness)
½ tsp black pepper powder
½ tsp white pepper (optional for applying in authentic Indo-Chinese dish)
1 tsp salt (as per taste)
½ tsp sugar (to balance the taste)
For Frying Paneer:
1 tbsp oil
Pinch of salt and turmeric
Preparation
Step 1: Fry the Paneer
Heat 1 tbsp oil in a pan.
Add paneer cubes, add some turmeric and salt.
Sauté on medium heat till slightly golden from all sides.
Take out and set aside on a plate.
Step 2: Stir-Fry the Vegetables
Heat 2 tbsp oil in a large wok on high flame.
Add garlic and green chili, sauté till fragrant (about 30 seconds).
Add onion, then the chopped carrots, beans, capsicum, and cabbage.
Stir-fry at high heat for 3–4 minutes until slightly crisp but not overcooked.
Step 3: Add Rice and Sauces
Lower the heat slightly, add cooled cooked rice.
Add soy sauce, vinegar, chili sauce, and sprinkle with black pepper, white pepper, sugar, and salt.
Mix everything gently but quickly, making sure each rice grain is evenly coated with sauces and vegetables.
Step 4: Add Paneer and Finish
Add the golden fried paneer cubes and spring onion greens, chopped.
Again toss for 1–2 minutes on high flame until everything comes together nicely.
Switch off heat and serve hot.
Serving Suggestion
Serve with chili garlic sauce, manchurian gravy, or serve as a one-pot meal.
Perfect for lunchboxes, weeknight meals, or as a showstopper at parties.
One Pot Za'atar Chicken and Rice
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs (or drumsticks)
2 tbsp za'atar spice blend (store-bought or homemade)
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
1 lemon (zested and juiced)
Salt and black pepper to taste
For the Rice:
2 tbsp olive oil (or butter)
1 large onion, finely sliced
4 garlic cloves, minced
1 ½ cups basmati or long-grain rice, rinsed and soaked for 15 minutes
3 cups chicken broth (or water)
½ tsp turmeric (optional, for color)
½ tsp ground cinnamon or allspice (adds Middle Eastern heat)
Salt to taste
To Finish:
¼ cup toasted pine nuts or slivered almonds
2 tbsp fresh parsley, chopped
½ cup pomegranate seeds (optional, for a burst of freshness)
A drizzle of extra-virgin olive oil and a light sprinkle of za'atar
Preparation
Step 1: Marinate the Chicken
In a bowl, mix za'atar, cumin, paprika, lemon zest, lemon juice, olive oil, salt, and pepper.
Rub this mixture everywhere on the chicken thighs. Marinate for at least 30 minutes (or overnight in the fridge for stronger flavor).
Step 2: Sear the Chicken
Heat 1 tbsp olive oil in a big heavy-bottomed pot or Dutch oven over medium-high heat.
Place chicken pieces skin side down and brown for about 5 minutes per side.
Remove chicken and set aside — do not wash the pot (retain the flavorful residue).
Step 3: Cook the Aromatics
In the same pot, add a further 1 tbsp oil if needed.
Sauté chopped onions until brown, about 5 minutes.
Add minced garlic, turmeric, and cinnamon (or allspice). Stir for 30 seconds until fragrant.
Step 4: Add the Rice and Broth
Stir in cooked and soaked rice, covering it in fragrant oil.
Add desired salt and chicken broth. Simmer on low heat.
Step 5: Assemble and Cook
Put browned chunks of chicken on top of the rice, skin-side up.
Cover with tight lid, reduce heat to low, and cook for 25–30 minutes — until chicken is done and rice is tender.
Turn off the heat and let it rest (covered) for 10 minutes before serving.
Step 6: Garnish and Serve
Fluff rice with a fork.
Garnish with toasted pine nuts or almonds, fresh parsley, and pomegranate seeds.
Top with a drizzle of olive oil and a sprinkle of za'atar for aroma.
Serve warm alongside yogurt, cucumber salad, or hummus.
West Indian Kedgeree (Coconut Curry Rice with Cod)
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Fish:
400 g (14 oz) fresh or salted cod fillets
1 bay leaf
1 small onion (halved)
2 cups water or light coconut milk (for poaching)
For the Rice:
2 tbsp coconut oil (or vegetable oil)
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 green chili (optional, finely chopped)
1 tsp turmeric powder
1 tsp Madras or Carribean-style curry powder
1 cup long-grain or basmati rice, soaked for 15 minutes and rinsed
1 ½ cups coconut milk
½ cup water
Salt, as needed
To Finish:
2 poached eggs, cut in half
¼ cup chopped cilantro or parsley, fresh
Juice of ½ lime
Optional: ¼ cup green peas (for color)
Freshly ground black pepper
Preparation
Step 1: Poach the Cod
In a saucepan, put cod, water (or light coconut milk), onion halves, and bay leaf.
Simmer gradually for 8–10 minutes until the fish is firm and flakes easily.
Take the fish out and allow it to cool.
Shred the fish in large chunks, removing any bones. Set aside ½ cup of the liquid used to poach the fish.
Step 2: Prepare the Coconut Curry Base
Heat coconut oil in a large pan or pot on medium heat.
Add onions, chopped, sauté until golden brown and tender (5 minutes).
Add green chili, ginger, and garlic, and sauté until aromatic.
Add curry powder and turmeric and stir until the spice mixture is fragrant (30 seconds).
Step 3: Add the Rice
Add the drained rice and stir gently to coat each grain in the spice mixture.
Add coconut milk, reserved fish broth, and water.
Season with salt and bring to boil.
Cover securely, reduce heat to low, and cook 15–18 minutes or until rice is fluffy and tender.
Step 4: Mix and Serve
Gently fold in the flaked cod and (if using) green peas.
Sprinkle with lime juice and mix lightly to maintain fish pieces.
Garnish with halved cooked eggs and chopped fresh cilantro.
Add black pepper before serving.
Serve warm with fried plantains or plain cucumber salad.
Sabzi Polo (Persian Herbed Rice with Saffron)
Servings: 4–5
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Rice:
2 cups long-grain basmati rice
4 tbsp salt (for parboiling water)
3 tbsp neutral oil or butter
2 tbsp plain yogurt (optional, for crispy tahdig base)
2 tbsp brewed saffron water (see below)
For the Herbs (Sabzi):
1 cup finely chopped fresh parsley
1 cup finely chopped fresh cilantro
1 cup of freshly chopped fresh dill
½ cup of freshly chopped green onions or chives
½ cup of freshly chopped fenugreek leaves (optional but traditional)
(Dried herbs can be substituted if fresh herbs are not at hand — use about ⅓ the amount.)
For Saffron Water:
½ tsp crushed saffron threads
3 tbsp hot water
Preparation
Step 1: Prepare the Saffron
Gently crush saffron threads in a mortar and pestle.
Add 3 tbsp hot (not boiling) water and steep for a minimum of 10 minutes.
Step 2: Parboil the Rice
Rinse basmati rice several times until water runs clear. Soak for 30 minutes.
Bring large pot of water to rolling boil, add salt, and add soaked rice.
Boil for approximately 6–7 minutes until the grains are partly soft outside but remain firm in the middle.
Drain immediately in a fine mesh colander.
Step 3: Mix the Herbs
Gently toss chopped herbs with drained rice in a large bowl until well mixed.
Step 4: Make the Tahdig (Crunchy Bottom Layer)
Warm 3 tbsp oil (or butter + oil mixture) in a heavy pot on medium heat.
Mix ½ cup parboiled rice with yogurt and 1 tbsp saffron water.
Spread this mixture evenly over the bottom of the pot to create a golden crust (tahdig).
Step 5: Layer and Steam the Rice
Gently layer the herbed rice on top of the tahdig mixture.
Add 2 tbsp saffron water over the top.
Poke little holes through the rice with the handle of a spoon so steam can be released.
Cover with a clean kitchen towel and seal tightly over the pot.
Steam over medium-low heat for 35–40 minutes, or until rice is tender and the tahdig is crisp.
Step 6: Serve
After cooking, remove the lid and allow to rest for 5 minutes.
Gently fluff and shift to a platter, exposing the green-and-gold layers.
Carefully remove the crispy tahdig crust and leave on top or serve on the side.
Brush with a small amount of extra saffron water or melted butter to serve.
Serve hot with grilled fish, chicken, or roasted vegetables.
Bibimbap (Mixed Rice Bowl, Korean)
Servings: 4
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
Base:
2 cups cooked short-grain white rice (Korean or sushi rice)
1 tbsp sesame oil
Vegetable Toppings:
1 small carrot, julienned
1 zucchini, julienned
1 cup blanched spinach
1 cup blanched bean sprouts
5–6 shiitake mushrooms (or button mushrooms), thinly sliced
1 small cucumber, thinly sliced (optional, for freshness)
For the Beef (optional):
200 g (7 oz) sliced thinly beef (ribeye or sirloin)
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 clove garlic, minced
½ tsp black pepper
For the Gochujang Sauce:
3 tbsp gochujang (Korean chili red paste)
1 tbsp sesame oil
1 tbsp sugar (or honey)
1 tbsp rice vinegar
1 tsp minced garlic
1–2 tsp water (to thin consistency)
For Serving:
4 fried eggs (sunny-side-up preferred)
1 tbsp toasted sesame seeds
Extra sesame oil for drizzling
Preparation
Step 1: Prepare the Rice
Cook the rice as directed until fluffy.
Sprinkle with a few drops of sesame oil, fluff, and let warm.
Step 2: Veggie Prep
Each of the vegetables are cooked separately to retain its color and texture:
Spinach: Blanch for 30 seconds, squeeze out water, sprinkle salt and a few drops of sesame oil.
Bean Sprouts: Blanch for 2 minutes, drain, sprinkle with a light dash of salt and sesame oil.
Carrots: Stir-fry with a little oil for 1 minute until tender but still crisp.
Zucchini: Saute a few drops of oil, sprinkle with a dash of salt, saute 1–2 minutes.
Mushrooms: Sauté in a glug of soy and garlic until softened.
Step 3: Cook the Beef (Skip for Veg Version)
Combine all marinade ingredients with the beef.
Cook through, stirring frequently, until slightly caramelized.
Step 4: Make the Gochujang Sauce
Mix all the ingredients of the sauce together until smooth.
Taste and adjust — spicy, sweet, and tangy.
Step 5: Assemble the Bibimbap
Spoon cooked rice into large bowls.
Put each vegetable into small, colorful piles around the rice (as flower petals).
Place the beef (or tofu) in the center.
Cover with a sunny-side-up fried egg.
Drizzle sesame oil, sprinkle sesame seeds, and serve with a spoonful of gochujang sauce.
Step 6: Enjoy It Right
Stir it all together just before serving — vegetables, beef, egg yolk, sauce, and rice — until the bowl is a breathtaking medley of colors and flavors.
Yellow Rice (Golden Turmeric Rice)
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients
2 cups basmati or long-grain rice
3 cups water or vegetable broth
1 tablespoon ghee or butter (or olive oil for vegan version)
1 small onion, chopped finely
2 cloves garlic, minced
½ teaspoon turmeric powder
¼ teaspoon ground cumin
¼ teaspoon cinnamon (optional, for warmth)
1 bay leaf
Salt, to taste
2 tablespoons raisins (optional, traditional in South African style)
2 tablespoons slivered almonds or cashews (toast lightly)
1 tablespoon lemon juice (for freshness)
Fresh cilantro or parsley, for garnish
Preparation
Step 1: Rinse the Rice
Rinse rice under cold water until water runs clear. Drain and set aside.
Step 2: Sauté Aromatics
Place ghee or oil in a heavy pan on medium heat.
Add sliced onion and sauté until transparent.
Add minced garlic and cook for 30 seconds until it releases a fragrant aroma.
Step 3: Add Spices
Add turmeric, cumin, cinnamon, and bay leaf. Mix for 10–15 seconds to bloom spices and release their fragrance.
Step 4: Cook the Rice
Add washed rice and mix gently to coat each grain with the spiced oil.
Add broth or water and salt.
Reduce to low boil, reduce heat, cover.
Simmer 15-18 minutes, or until liquid is completely absorbed and rice is tender.
Step 5: Finishing Touches
Remove from heat, fluff with fork.
Stir in lemon juice, raisins, and nuts, if using.
Garnish with fresh herbs when serving.
Serving Ideas
Serve with grilled chicken, vegetable curry, or spiced lentils.
Serve it as a side dish for special occasions, picnics, or Mediterranean platters.
For an island taste, sprinkle a bit of coconut flakes during cooking.
Lucknowi (Awadhi) Chicken Biryani
Serves: 5–6
prepping time30 min
cooking time: 1 hour
Total Time: 1 hour 30 minutes
Difficulty: Medium — requires patience and layering finesse
Ingredients
For the Chicken Yakhni (Stock)
800 g chicken (bone-in for enhanced flavor)
1 large onion, sliced into thin pieces
5–6 cloves garlic, lightly crushed
1-inch piece of ginger, sliced
6 cups water
1 tsp salt
Whole spices:
2 bay leaves
6 green cardamoms
4 cloves
1 cinnamon stick (2 inches)
1 star anise
1 tsp cumin seeds
For the Rice
2 cups long-grain basmati rice (aged, soaked 30 min)
4 cups water
2 tsp salt
2 green cardamoms
1 bay leaf
For the Biryani Layering
3 tbsp ghee (clarified butter)
1 large onion, thinly sliced and fried to golden brown (birista)
2 tbsp warm milk mixed with a pinch of saffron
2 tbsp kewra water or rose water (optional)
2 tbsp fried raisins and cashews (garnish, optional)
2 tbsp chopped mint and coriander
Preparation
Step 1: Prepare the Yakhni (Chicken Stock)
Put chicken, onions, ginger, garlic, whole spices, salt, and water in a deep pot.
Boil uncovered for 40 minutes until chicken is tender and flavored with spices.
Strain liquid — that's your yakhni (flavored broth).
Discard chicken pieces and keep aside.
Step 2: Parboil the Rice
In another handi, boil cardamoms and bay leaf in salted water.
Add soaked rice and cook until 70% done — the grains are still firm.
Drain and set out the rice to cool slightly.
Step 3: Assemble and Layer
In a heavy-bottomed handi (or Dutch oven), warm ghee.
Add half the cooked chicken, followed by a layer of rice.
Drizzle a few fried onions, herbs, saffron milk, and kewra water.
Repeat layers — topping with rice.
Pour 1 cup of the reserved yakhni over gently at the top.
Step 4: Dum Cooking (Steaming)
Seal lid with dough or fit a tight-lid cover.
Cook over very low heat for 25–30 minutes.
The steam (dum) will cook the layers together, infused with tender chicken aroma in the rice.
Step 5: Serve
Open the cover, let it settle for 5 minutes.
Fluff from the sides lightly, don't break the layers.
Garnish with fried onions, mint, coriander, and cashews.
Serve with boondi raita or onion-mint salad.
South African Geelrys (Cape Malay Yellow Rice)
Sweet, fragrant, and usually served alongside bobotie or stewed meat.
Serves: 4
prepping time 15 min
cooking time: 30 minutes
Total Time:45 minutes
Ingredients
1 cup basmati or long-grain rice
2 cups water
1 tablespoon butter
¼ teaspoon turmeric powder
2 tablespoons sugar (optional, for light sweetness)
1 cinnamon stick
2–3 whole cloves
¼ teaspoon salt
¼ cup golden raisins
Preparation
Rinse rice until water is clear.
In a saucepan, mix water, butter, turmeric, sugar, cinnamon, cloves, and salt.
Bring to a boil.
Add rice and raisins, stir once, and cover the saucepan tightly.
Cook over low heat for 15–18 minutes until fluffy.
Discard cinnamon and cloves, fluff with a fork, and serve warm.
Spanish Arroz Amarillo (Spanish Yellow Rice)
Colorful and savory, sometimes served with seafood or chicken — paella's cousin.
Serves: 4
prepping time 25 min
cooking time: 30 minutes
Total Time: 55 minutes
Ingredients
1½ cups short- or medium-grain rice
3 cups chicken broth
1 small onion, finely chopped
2 garlic cloves, minced
1 small tomato, finely chopped
½ teaspoon turmeric or ¼ teaspoon saffron threads
1 teaspoon smoked paprika
2 tablespoons olive oil
Salt to taste
Fresh parsley and lemon wedges for garnish
Preparation
Heat olive oil in a big pan over medium heat.
Cook onions and garlic until translucent.
Add paprika, saffron/turmeric, and tomato; cook 2 minutes.
Stir in rice, coating it with spices evenly.
Add broth and salt, bring to the boil, then cover and cook 18-20 minutes.
Fluff gently, garnish with parsley and lemon wedges.
Indonesian Nasi Kuning (Turmeric Coconut Rice)
A celebratory, regal dish — aromatic, coconut-scented, and often served on special occasions.
Servings: 4
prepping time 15 min
cooking time: 30 minutes
Prep Time: 45 minutes
Ingredients
2 cups jasmine rice
1½ cups coconut milk
1 cup water
1 teaspoon ground turmeric
1 lemongrass stalk, bruised
2 kaffir lime leaves (optional)
1 bay leaf
1 teaspoon salt
1 tablespoon butter or coconut oil
Preparation
Rinse and drain rice.
Combine coconut milk, water, turmeric, salt, lemongrass, lime leaves, and bay leaf in a pot.
Bring to a simmer, add rice, and stir.
Reduce heat, cover, and cook 15–18 minutes until liquid is absorbed.
Discard aromatics, fluff the rice, and drizzle butter or coconut oil before serving.
Vegetarian Awadhi Biryani (Lucknowi Subz Biryani)
Servings: 5
prepping time 20 min
cooking time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
For the Yakhni (Vegetable Stock)
5 cups water
1 small onion, thinly sliced
4 garlic cloves, crushed
1-inch piece ginger, thinly sliced
1 bay leaf
6 green cardamoms
1 cinnamon stick (2 inches)
4 cloves
½ teaspoon shahi jeera (caraway seeds)
Salt to taste
For the Vegetables
2 tablespoons ghee or oil
1 large onion, thinly sliced
1 cup carrots, sliced into thin batons
1 cup green beans, cut up
1 cup cauliflower florets
1 cup green peas
½ cup paneer cubes (optional)
½ teaspoon turmeric
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon garam masala
Salt to taste
For the Rice
2 cups basmati rice (soaked for 30 minutes)
4 cups water
Salt to taste
2 green cardamoms
1 bay leaf
For Layering
2 tablespoons ghee
1 tablespoon warm milk mixed with saffron threads
2 tablespoons fried onions (birista)
2 tablespoons mint leaves
2 tablespoons coriander leaves
1 teaspoon kewra water or rose water (optional)
Preparation
Step 1: Prepare the Yakhni (Vegetable Stock)
In a big pot, add all ingredients for yakhni and slowly bring to a boil.
Simmer for 20–25 minutes to extract full flavor of spices and aromatics.
Strain and reserve the broth; discard solids.
Step 2: Prepare the Vegetables
Heat ghee in a large pan. Add onions and sauté until browned.
Add all vegetables, spices, and salt.
Saute for 7–8 minutes until the vegetables are tender but not soft.
Add 1 cup of yakhni broth and cook for 5 minutes.
Step 3: Parboil the Rice
Boil water with salt, bay leaf, and cardamoms.
Add soaked rice and cook till 70% cooked — the grains should be firm.
Drain immediately.
Step 4: Assemble the Biryani
In a handi or heavy-bottomed Dutch oven, melt ghee.
Spread half of vegetables, then a layer of rice.
Sprinkle coriander, mint, fried onions, and saffron milk.
Repeat layering with left-over rice and vegetables.
Pour ½ cup yakhni slowly on top. Add a few drops of kewra or rose water.
Step 5: Dum Cooking (Slow Steam)
Put a tight lid or dough on the pot.
Cook low for 25–30 minutes (if direct heat burns from under the pot, put a tawa/griddle underneath).
When done, rest for 10 minutes before opening.
Step 6: Serve
Fluff gently the biryani to reveal the colorful layers of rice and vegetables.
Serve hot with raita, papad, and pickle — the smell alone will get your kitchen happy.
Cilantro Rice (Green Coriander Rice)
Servings: 4
prepping time 15 min
cooking time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Cilantro Paste
2 cups fresh cilantro (coriander leaves), packed tightly
1–2 green chilies (to taste)
1-inch piece of ginger, peeled
3 garlic cloves
¼ cup fresh mint leaves (optional, for added freshness)
2 tablespoons lemon or lime juice
2 tablespoons water (adjust as necessary to puree)
For the Rice
1½ cups basmati or long-grain rice, soaked for 20 minutes
2 tablespoons ghee or oil
1 small onion, thinly sliced
1 bay leaf
1 small cinnamon stick
2 green cardamoms
3–4 whole black peppercorns (optional)
Salt to taste
2½ cups water
Preparation
Step 1: Prepare the Cilantro Paste
In a blender, use cilantro, chilies, ginger, garlic, mint (if using), and lemon juice.
Blend till smooth green paste with a little water as required. Keep aside.
Step 2: Cook the Rice
Heat oil or ghee in a deep pan or vessel over medium heat.
Add bay leaf, cinnamon, cardamoms, and peppercorns. Sauté till fragrant.
Add the chopped onion and fry until browned.
Add the cilantro paste and heat for 2–3 minutes until the raw smell goes away.
Add cooked and drained rice and gently toss to dress every grain of rice with the green masala.
Add salt and water as required. Mix gently.
Cover and simmer on low heat for 12–15 minutes until rice is fluffy and tender.
Turn off heat and let it sit (covered) for 5 minutes before fluffing.
Step 3: Serve
Fluff the rice with a fork, releasing a wave of fresh cilantro aroma.
Serve hot with yogurt, curry, or grilled vegetables.
Optional: Garnish with lemon wedges, roasted cashews, or a sprinkle of fried onions for texture.
Sheveed Polo (Persian Dill Rice)
Serves: 4–6
prepping time 15 min
cooking time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Rice:
2 cups basmati rice (preferably long-grain aged, like Sella or Persian)
¼ cup fresh dill, finely chopped (or 3 tbsp dried dill if fresh is not accessible)
3 tablespoons butter or ghee
2 tablespoons neutral oil (like sunflower or canola)
½ teaspoon turmeric (optional, for color)
Salt, to taste
Water, for parboiling
For Optional Tahdig (Crispy Rice Crust):
2 tablespoons yogurt
1 tablespoon oil or melted butter
¼ teaspoon saffron threads soaked in 2 tablespoons warm water (optional but traditional)
Preparation
Step 1: Soak and Wash Rice
Gently rinse the rice a few times in cold water until the water runs clear to remove excess starch.
Soak in salted water for at least 30 minutes, then drain.
Step 2: Parboil the Rice
Parboil 6–8 cups of salted water in a large pot.
Add soaked rice and parboil 5–6 minutes, until the grains are tender on the outside but remain firm in the center.
Drain immediately through a fine sieve and rinse for a few seconds with cold water to stop cooking.
Step 3: Prepare to Steam
Fry oil and butter in a large non-stick or heavy bottomed pan over medium heat.
For the tahdig, mix 1 cup parboiled rice with the yogurt, saffron water, and turmeric. Spread out evenly on the bottom of the pan to form a golden crust.
Step 4: Layer Rice and Dill
Add a layer of plain rice, topping with chopped dill.
Continue layering — rice, dill, rice, dill — until everyone is finished, with a layer of rice on top.
Poke small holes in the mound of rice with the handle of a spoon (so steam can escape).
Drizzle 2 tablespoons melted butter or ghee over the top.
Step 5: Steam
Cover with a clean kitchen towel (to hold moisture) and tie it on the pot tightly.
Cook on medium heat for 10 minutes to form the crust, then cover and steam very gently for 25–30 minutes.
Remove from heat when cooked and let rest for 5 minutes.
Step 6: Serve
Fluff the rice gently, letting the green dill speckles show through between white grains.
With a spatula, carefully set the tahdig (crispy layer) aside from the bottom and put it on the side.
Garnish with additional fresh dill and a drizzle of saffron butter if desired.
Chef's Tips
Serve with grilled fish (Sabzi Polo ba Mahi), roasted chicken, or lamb stew.
For improved aroma, include a little ground cumin or saffron water in the layering.
Kimchi Rice Porridge (Kimchi Juk)
Serves: 2–3
prepping time 15 min
cooking time: 30 minutes
Total Time: 45 minutes
Ingredients
Base:
1 cup cooked short-grain or medium-grain rice (day-old, if possible)
1 cup chopped well-fermented kimchi
2 tablespoons kimchi juice (for added depth)
1 tablespoon gochugaru (Korean red chili flakes), optional
1 tablespoon gochujang (Korean chili paste)
3 cups anchovy or vegetable broth (or water + dash of soy sauce)
For Flavor:
2 teaspoons sesame oil
1 tablespoon soy sauce (or to taste)
1 teaspoon minced garlic
½ teaspoon sugar (to balance acidity)
Optional Add-ins:
1 lightly beaten egg or soft-poached on top
½ cup tofu cubes or shredded chicken to add protein
1 tablespoon finely chopped scallions (garnish)
Toasted sesame seeds, garnish
Preparation
Step 1: Sauté Kimchi
Heat a medium pot or saucepan over medium heat.
Add sesame oil, and then sauté garlic for 15–20 seconds until fragrant.
Add chopped kimchi and gochugaru and stir-fry 2–3 minutes, until the kimchi is softened and aromatic.
Step 2: Build the Base
Add the gochujang and cook for 1 minute.
Add kimchi juice and broth (or water) and bring to low simmer.
Step 3: Add Rice
Add cooked rice and use a spoon to break up clumps.
Stir and simmer on low-medium heat 10–12 minutes, stirring occasionally, until rice is tender and porridge is thickened.
(If too thick, add water or broth.)
Step 4: Season & Finish
Season with soy sauce and sugar; adjust heat or saltiness to taste.
For a further depth of flavor, sprinkle a few drops of sesame oil over just before serving.
Optional: Crack an egg directly into the porridge and stir gently until creamy, or top with a soft-poached egg.
Step 5: Garnish & Serve
Ladle into bowls.
Garnish with chopped scallions, toasted sesame seeds, and a sprinkle of extra kimchi on top.
Serve warm — best served with roasted seaweed sheets or as a side of pickled radish.
Chef's Notes
Use aged kimchi (2+ weeks fermented) for maximum tang and umami.
For veg/vegan: exclude anchovy broth and replace with kombu broth.
Adjust consistency — thick and hearty for a hearty soup, or thinner to use as a light soup.
One-Pot Turmeric Coconut Rice with Greens
Servings: 4
prepping time 10 min
cooking time: 25 minutes
Total Time: 35 minutes
Ingredients
Rice Base
1½ cups basmati or long-grain rice, rinsed and soaked 20 minutes
1 tablespoon coconut oil or neutral oil
1 teaspoon turmeric powder1 small onion, chopped fine
2 garlic cloves, minced
1 teaspoon grated ginger
1–2 green chilies, chopped fine (optional, for mild heat)
1½ cups coconut milk
1½ cups water or vegetable broth
Salt, to taste
Greens
1 cup fresh spinach, chopped coarse
½ cup Swiss chard or chopped kale
½ cup peas (frozen or fresh)
Optional Garnish
2 tablespoons toasted shredded coconut
Fresh cilantro leaves
Lime wedges
Preparation
Step 1: Sauté Aromatics
Heat coconut oil in a medium saucepan over a medium heat.
Add onion, ginger, and garlic; sauté for 2–3 minutes until slightly softened and fragrant.
Add turmeric and green chilies; stir-fry another 30 seconds to activate the spice.
Step 2: Cook Rice
Cook over 15–18 minutes or until the rice is tender and liquid has been absorbed.
Don't over-stir — you're looking for individual, light grains.
Step 3: Add Greens
Once the rice is cooked, add the spinach, kale, and peas in gently folding them in.
Cover and steam for 2–3 minutes until greens are wilted and bright.
Step 4: Garnish & Serve
Fluff rice gently with a fork.
Garnish with toasted coconut, chopped cilantro, and a squeeze of lime.
Baked Rice With White Beans, Leeks & Lemon
A light, creamy Mediterranean-style oven-baked rice with tender leeks, protein-rich white beans, and a citrusy lemon aroma. One pot, less work — more taste!
Serves: 4
prepping time 20 min
cooking time:50 minutes
Total Time: 1 hour 10 minutes
Ingredients
Base:
1 ½ cups long-grain white rice (rinsed, not soaked)
2 tablespoons olive oil
2 medium leeks, cleaned & thinly sliced
3 garlic cloves, minced
1 can (15 oz) white beans (cannellini or navy beans), drained & rinsed
1 teaspoon salt (and additional to taste)
½ teaspoon black pepper
1 teaspoon dried thyme or oregano
Zest of 1 large lemon
3 cups vegetable broth (or chicken broth for non-vegan)
Finishing:
1–2 tablespoons lemon juice (to taste)
¼ cup fresh parsley or dill, chopped
Extra virgin olive oil for finishing
Optional Add-Ins:
A pinch of red pepper flakes for spiciness
Grated parmesan or crumbled feta for serving
Step-by-Step Preparation
1 .Prep the Aromatics
Preheat oven to 375°F (190°C).
Heat olive oil in a Dutch oven or oven-safe skillet over medium heat.
Sauté leeks 5–7 minutes until soft and lightly golden.
Stir in garlic and cook 30 seconds until fragrant.
2 .Add Rice & Beans
Pour in rice and stir well to coat all grains.
Add in:
White beans
Lemon zest
Salt, pepper, oregano
Cook 1 minute until lightly toasting the rice.
3 .Add Broth & Bake
Add the broth and stir once.
Bring to a low simmer.
Cover with lid or foil.
Transfer to oven and bake 25–30 minutes until tender.
4 .Finishing Flavors
Remove from oven and allow to rest 5 minutes.
Fluff with fork.
Stir in lemon juice + fresh herbs.
Adjust seasoning to taste.
5 .Serve
Drizzle with olive oil.
Top with feta or chili flakes if desired.
Serve warm and savor the fresh, creamy, uplifting flavors!
Serving Suggestions
Pairs beautifully with:
Crisp salad
Roasted vegetables
Baked or grilled fish
Garlic yogurt or tzatziki
One-Pot Vegetable Biryani
(Indian-Style, Dum Aroma in One Pot)
Serves: 4–5
prepping time 15 min
cooking time: 35 minutes
Time: 50 minutes
Ingredients
Rice & Vegetables
2 cups basmati rice (washed, soaked 20 minutes, drained)
2 cups mixed vegetables (carrot, potato, beans, peas, cauliflower)
1 large onion — thinly sliced
1 tomato — chopped
2–3 green chilies — slit
1 tablespoon ginger-garlic paste
3 tablespoons oil (or ghee for richer flavor)
Spices & Herbs
1 bay leaf
1 inch cinnamon stick
4–5 cloves
3 green cardamom
½ teaspoon shah jeera (optional)
1 teaspoon turmeric
1½ teaspoons biryani masala
1 teaspoon red chili powder
Salt — to taste
Fresh coriander & mint — chopped (½ cup total)
Liquid & Aroma
3½ cups water or light vegetable stock
2 tablespoons plain yogurt
8–10 saffron strands (optional, soaked in 2 tbsp warm milk)
1 teaspoon lemon juice
Step-by-Step Preparation
1 .Fry the Onions
Heat oil/ghee in a heavy pot.
Fry sliced onions until golden brown.
Reserve half for garnish.
2 .Sauté Vegetables
Whole spices — let it crackle.
Ginger-garlic paste — cook 1 minute.
Vegetables, tomato & green chilies.
Stir fry 5–6 minutes until vegetables soften slightly.
3 .Add Spices & Herbs
Combine turmeric, red chili, biryani masala & salt.
Add yogurt — until oil separates.
Mint + coriander — mix well.
4 . Add Rice & Water
Softheen fold soaked rice into masala.
Add water (or stock) and lemon juice.
Finish with fried onions and saffron milk.
DO NOT STIR after this.
5 .Dum Cooking
Cover tightly (seal edges with foil if needed).
Cook on medium 5 minutes.
Then low heat for 15 minutes.
Rest for 10 minutes before opening.
Fluff gently with a fork.
Serve hot with raita or salad!
Tips for Perfect One-Pot Biryani
Tip | Why |
Soak rice 20 min | Long fluffy grains, no breakage |
Do not over-stir | Keeps layers intact |
Heavy-bottom pot | Prevents burning |
Rest after cooking | Rice finishes steaming |
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