Exploring the Diverse World of Fried Rice Recipes
- SABA
- Nov 14
- 31 min read
1. Chinese Yangzhou Fried Rice (China)
Time:Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Serves: 2–3 people
Ingredients:
2 cups cooked jasmine rice (cold, day-old ideal)
2 eggs (lightly beaten)
½ cup diced carrots
½ cup peas
½ cup small shrimp or cooked ham cubes
2 green onions, chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
Salt and pepper to taste
Instructions:
Heat 1 tbsp oil in a wok over medium-high heat. Scramble eggs until just set, remove and set aside.
Add remaining oil, then stir-fry carrots, peas, and shrimp or ham for 2–3 minutes.
Add rice, breaking clumps apart. Stir-fry 3–4 minutes.
Add soy sauce, oyster sauce, and sesame oil. Toss well to coat.
Return scrambled eggs, mix evenly, and season to taste.
Garnish with chopped green onions. Serve hot!
Quick Notes:
A colorful Chinese classic — light, balanced, and slightly sweet. Perfect for using leftover rice.
2. Japanese Chahan Fried Rice (Japan)
Time:Prep: 10 mins
Cook: 8 mins
Total: 18 mins
Serves: 2 people
Ingredients:
2 cups cooked short-grain rice (chilled)
2 eggs
¼ cup diced onion
¼ cup chicken or (diced pork belly or bacon)
1 tbsp soy sauce
1 tbsp mirin (optional)
1 tsp sesame oil
2 green onions, finely chopped
Salt and white pepper to taste
Instructions:
Heat sesame oil in a wok. Add pork belly or bacon; cook until lightly crisp.
Add diced onion; stir-fry until translucent.
Push to one side; pour in beaten eggs and scramble lightly.
Add rice; stir-fry until grains separate and are lightly toasted.
Add mirin and soy sauce; mix well.
Serve garnished with chopped green onions and serve hot.
Quick Notes:
Soft and mild, with umami from soy and smokiness from pork belly or bacon. Great comfort food.
3. Nasi Goreng (Indonesia)
Time:Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Serves: 2–3 people
Ingredients:
2 cold cooked rice cups
2 tbsp kecap manis (sweet soy sauce)
1 egg (fried sunny side up as topping)
½ cup diced shrimp or chicken
2 cloves garlic, minced
½ small onion, chopped
1 red chili, sliced
2 tbsp vegetable oil
Lime wedge and fried shallots for garnish
Instructions:
Heat oil, sauté garlic, onion, and chili until fragrant.
Add chicken or prawns, stir-fry until cooked.
Add rice and kecap manis; stir-fry until well-coated.
Stir-fry until rice is glimmering and caramelized lightly.
Serve garnished with fried egg, crispy shallots, and lime wedge.
4. Thai Pineapple Fried Rice (Thailand)
Time:Prep: 20 mins (includes pineapple prep)
Cook: 10 mins
Total: 30 mins
Serves: 2–3 people
Ingredients:
2 cups cold jasmine rice
½ cup pineapple chopped
¼ cup cashews
¼ cup diced bell pepper
¼ cup cooked chicken or shrimp
2 minced garlic
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp curry powder
1 tbsp oil
Cilantro and lime for garnish
Instructions:
Heat oil, sauté garlic until fragrant.
Add shrimp/chicken, bell peppers, and pineapple; stir-fry 2–3 minutes.
Add rice, soy sauce, fish sauce, and curry powder; mix thoroughly.
Add cashews and stir well.
Garnish with cilantro and lime wedge.
5. Indian Fried Rice
Time:Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Serves: 2–3 people
Ingredients:
2 cups basmati rice (cooked)
½ cup mixed vegetables (peas, carrots, beans)
½ tsp turmeric powder
1 tsp garam masala
½ tsp cumin seeds
1 small onion, sliced
2 cloves garlic, minced
1 green chili, chopped
2 tbsp oil or ghee
Salt to taste
Fresh cilantro for garnish
Instructions:
Heat ghee in a pan, add cumin seeds and let them pop.
Add onion, garlic, and chili; sauté until golden.
Add turmeric, garam masala, and mixed vegetables. Cook till tender.
Add rice; stir softly to coat in spices.
Garnish with fresh cilantro and serve hot.
6. Spanish Paella Valenciana (Spain)
Time: Prep 15 min
Cook 30 min
Total 45 min
Serves: 4
Ingredients:
2 cups of short-grain rice (Bombas)
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 tomato, grated
1 tsp smoked paprika
1 pinch saffron threads (pre-soaked in warm water)
3 cups chicken or seafood broth
½ cup peas
8 shrimp, 4 mussels, 4 clams
½ cup chopped chicken or rabbit (traditional)
Lemon wedges, parsley for garnish
Instructions:
Heat olive oil in large pan. Cook garlic, onion, and bell pepper until fragrant.
Add tomato and paprika, cook until sauce thickens.
Add rice and stir to dress with the flavour.
Add broth and saffron water, stir once and do not stir again.
Add seafood and chicken on top. Simmer until rice absorbs all liquid (15–20 mins).
Rest 5 minutes before serving with wedges of lemon.
Flavor Profile: Saffron-infused, smoky, earthy, and aromatic.
7. Korean Kimchi Fried Rice (Kimchi Bokkeumbap)
Time: Prep 10 min
Cook 10 min
Total 20 min
Serves: 2
Ingredients:
2 cups cooked short-grain rice (day-old)
1 cup chopped kimchi
2 tbsp kimchi juice
1 tbsp gochujang (Korean chili paste)
2 green onions, chopped
1 egg (fried for topping)
1 tsp sesame oil
1 tsp soy sauce
2 tbsp vegetable oil
Optional: Spam or bacon pieces
Instructions:
Heat oil, sauté green onions and kimchi for 3–4 minutes.
Add kimchi juice and gochujang; stir until foamy.
Add rice and soy sauce, stir to a uniform color.
Stir-fry 3–5 minutes.
Drizzle with sesame oil before serving; top with fried egg.
Flavor Profile: Sour, spicy, umami-flavored, deeply satisfying.
8. Mexican Rice (Arroz Rojo)
Time: Prep 10 min
Cook 20 min
Total 30 min
Serves: 3
Ingredients:
1 cup long-grain rice
2 tbsp vegetable oil
1 tomato, pureed
1 clove garlic
½ onion
1 ¾ cup chicken broth
½ tsp cumin
½ cup peas & carrots
Salt to taste
Instructions:
Puree tomato, onion, and garlic to make a sauce.
Heat oil, toast rice until brown.
Add the tomato sauce, cumin, and broth. Stir once.
Cover and simmer 15–20 minutes until rice is light and fluffy.
Add peas and carrots, stir gently.
Flavor Profile: Light, savory, and tomato-flavored with a hint of cumin.
9. Greek Lemon Rice (Rizi Lemoni)
Time: Prep 10 min
Cook 15 min
Total 25 min
Serves: 2–3
Ingredients:
1 cup basmati or long-grain rice
2 cups vegetable broth
1 tbsp olive oil
1 clove garlic, minced
Zest and juice of 1 lemon
2 tbsp chopped dill or parsley
Salt and pepper to taste
Instructions:
Heat olive oil, sauté garlic briefly.
Add rice, toast lightly.
Pour broth, lemon juice, and zest.
Simmer 15 minutes until liquid is absorbed.
Fluff with fork, mix in herbs before serving.
Flavor Profile: Bright, citrusy, light, and fresh — good with grilled foods.
10. Cajun Jambalaya (Southern USA)
Time: Prep 15 min
Cook 30 min
Total 45 min
Serves: 4
Ingredients:
2 cups long-grain rice
2 tbsp olive oil
½ lb chicken breast, cut into pieces
½ lb andouille sausage, cut into slices
½ cup shrimp (optional)
1 onion, 1 bell pepper, 2 celery sticks (the "holy trinity"), diced
2 cups chicken broth
1 can diced tomatoes
1 tsp paprika
½ tsp cayenne pepper
Season with salt and pepper
Parsley for garnish
Instructions:
Brown chicken and sausage in oil, then reserve and set aside.
Sauté onion, bell pepper, and celery until softened.
Add spices, broth, and tomatoes and bring to a boil.
Stir in rice, adding reserved meat to pan.
Cover and simmer 20–25 minutes, or until rice is cooked through.
Stir in shrimp (if using) for last 5 minutes.
Flavor Profile: Bold, smoky, spicy, and hearty — pure Southern comfort.
11. Persian Tahdig (Iran)
Time: Prep 15 min
Cook 40 min
Total 55 min
Serves: 3–4
Ingredients:
2 cups basmati rice
3 tbsp plain yogurt
2 tbsp melted butter or ghee
1 egg yolk
1 tsp turmeric
Salt (for boiling water)
Pinch of saffron (optional, soaked in warm water)
Instructions:
Parboil rice in salted water for 6–7 minutes; drain and rinse.
In a bowl, mix yogurt, butter, egg yolk, and turmeric.
Spread this mixture at the bottom of a nonstick pot.
Layer the rice over it, in a pyramid shape.
Drizzle saffron water (if using).
Lid covered with kitchen towel to soak up the moisture and cook on low heat for 30–40 minutes until the bottom is golden crisp.
Flip onto a plate — golden crust side up.
Flavor Profile: Aromatic, buttery, and crispy perfection — tender rice with golden crunchy bottom.
12. West African Jollof Rice (Nigeria/Ghana)
Time: Prep 15 min
Cook 35 min
Total 50 min
Serves: 4
Ingredients
2 cups parboiled long-grain rice
½ cup tomato paste
2 large tomatoes
1 onion
2 red bell peppers
2 cloves garlic
1 scotch bonnet pepper (optional, for spiciness)
3 cups chicken broth
1 tsp thyme
1 tsp curry powder
2 tbsp vegetable oil
Salt to taste
Instructions:
Puree tomatoes, onion, and peppers into a fine paste.
Heat oil, add tomato paste, fry until browned slightly.
Add pureed sauce and spices, bring to boil, simmer for 10 minutes.
Add rice and broth; mix well.
Cover and simmer 25–30 minutes until light and fluffy.
Stir occasionally to form a smoky bottom layer (the "party rice").
Flavor Profile: Spicy, smoky, and tangy — big West African celebration flavors.
13. Jamaican Rice and Peas (Caribbean)
Time: Prep 10 min
Cook 25 min
Total 35 min
Serves: 3–4
Ingredients:
2 cups long-grain rice
1 can coconut milk
1 cup kidney beans (canned or cooked)
2 cloves garlic
2 sprigs thyme
1 chopped scallion
1 whole Scotch bonnet pepper (not sliced)
1 ½ cups water
1 tbsp butter
Salt to taste
Instructions:
Combine coconut milk, water, garlic, thyme, scallion, pepper, and butter in a pot; simmer.
Add rice and kidney beans.
Cover and simmer until the rice is cooked (approximately 20 minutes).
Remove pepper before serving.
Flavor Profile: Creamy, herbaceous, and slightly hot — the essence of Jamaican Sunday lunch.
14. Middle Eastern Maqluba (Jordan/Levant)
Time: Prep 20 min
Cook 35 min
Total 55 min
Serves: 4
Ingredients:
2 cups basmati rice
1 lb chicken pieces or lamb
1 eggplant, sliced and fried
1 potato, sliced and fried
1 tomato, sliced
3 cups chicken broth
1 tsp allspice
½ tsp cinnamon
Salt and pepper
Parsley and toasted almonds for garnish
Instructions:
Parboil chicken with spices, reserve broth.
Layer tomato slices, then fried vegetables, then chicken in a deep pot.
Add rinsed rice on top.
Add broth to cover, simmer over low heat 30 minutes.
Rest 10 minutes, then invert onto a platter — the "upside-down rice."
Garnish with almonds and parsley.
Flavor Profile: Layered, savory, aromatic — each bite a new surprise.
15. Chinese Claypot Rice (煲仔饭)
Time: Prep 10 min
Cook 25 min
Total 35 min
Serves: 2–3
Ingredients:
2 cups jasmine rice
2 Chinese sausages (lap cheong), sliced
½ cup diced marinated chicken thigh with sugar and soy sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
2 cups water
Chopped green onions for garnish
Instructions:
Rice, wash, add to claypot with water; cook on medium until bubbling.
Lower heat; add sausage and marinated chicken on top.
Cover and allow to simmer on low for 20 minutes.
Soy sauces and sesame oil, pour around the edges; let bottom crisp slightly.
Garnish with green onions.
Flavor Profile: Richly savory, very slightly smoky, with crunchy rice crust on the bottom.
16. Japanese Omurice (Japan)
Time: Prep 10
Cook 15
Total 25
Serves: 1–2
Ingredients:
2 cups cooked Japanese rice
½ cup diced chicken
¼ onion, diced
2 tbsp ketchup (+ more for garnish)
2 eggs
1 tbsp butter
Salt & pepper
Instructions:
Sauté onion and chicken in butter until golden.
Add rice and ketchup, stir-fry for 2–3 minutes.
Beat eggs, pour into pan, and cook a thin omelet.
Place fried rice in center, wrap omelet around, drizzle with ketchup.
Flavor Profile: Savory-sweet comfort food with soft textures.
17. Turkish Pilav (Turkey)
Time: Prep 5
Cook 20
Total 25
Serves: 2–3
Ingredients:
1 cup long-grain rice
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 cups chicken broth
1 handful thin noodles (optional)
Salt
Instructions:
Sauté noodles in butter until golden.
Add onion and rice, toast lightly.
Pour broth, cover, simmer until fluffy.
Rest 5 min, fluff with fork.
Flavor Profile: Buttery, aromatic, simple yet elegant.
18. Bangladeshi Tehari (Bangladesh)
Time: Prep 15
Cook 35
Total 50
Serves: 4
Ingredients:
2 cups basmati rice
250g beef or mutton (small pieces)
1 onion, sliced
2 tbsp yogurt
1 tsp turmeric, 1 tsp cumin, 1 tsp coriander
1 tsp chili powder
3 cups water
2 tbsp oil
Instructions:
Fry onions until golden; set half aside.
Add meat, spices, and yogurt; cook until fragrant.
Add water and rice, cover, and cook until rice is soft.
Garnish with fried onions.
Flavor Profile: Spicy, aromatic, with deep meaty richness.
19.. Brazilian Feijão com Arroz (Brazil)
Time: Prep 10
Cook 25
Total 35
Serves: 3
Ingredients:
1 cup rice
1 cup black beans (cooked)
1 clove garlic, minced
1 tbsp olive oil
1 small onion, chopped
Salt & pepper
Instructions:
Sauté onion and garlic in olive oil.
Add rice, toast 2 minutes.
Add 2 cups water, cook until fluffy.
Serve with seasoned black beans.
Flavor Profile: Hearty, earthy, the essence of Brazilian home cooking.
20. Lebanese Mujadara (Lebanon)
Time: Prep 10
Cook 30
Total 40
Serves: 3
Ingredients:
1 cup rice
½ cup lentils
2 onions, sliced
2 tbsp olive oil
1 tsp cumin, salt
Instructions:
Boil lentils half cooked.
Add rice, cumin, salt, and water to cover; cook until done.
Fry onions crispy; top before serving.
Flavor Profile: Wholesome, nutty, savory — comfort food simplicity.
21 .Filipino Sinangag (Garlic Fried Rice)
Time: Prep 5
Cook 10
Total 15
Serves: 2
Ingredients:
2 cups day-old rice
6 cloves garlic, minced
2 tbsp oil
Salt & pepper
Optional: fried egg and dried fish or sausage
Instructions:
Heat oil, fry garlic until golden brown.
Add rice, stir-fry until coated and aromatic.
Season, serve with fried egg and sausage.
Flavor Profile: Garlicky, crisp, and aromatic.
22 . Ethiopian Spiced Rice (Timitim)
Time: Prep 10
Cook 20
Total 30
Serves: 2–3
Ingredients:
1 cup basmati rice
1 onion, chopped
1 tomato, diced
1 tsp berbere spice
2 tbsp oil
1 ½ cups water
Salt
Instructions:
Sauté onion, tomato, and berbere spice.
Add rice, coat well, then add water.
Simmer until rice is tender.
Flavor Profile: Spicy, aromatic, earthy — unique African warmth.
23.Russian Plov (Uzbek Pilaf)
Time: Prep 15
Cook 35
Total 50
Serves: 4
Ingredients:
2 cups long-grain rice
300g lamb or beef
2 carrots, shredded
1 onion, sliced
3 cups broth
2 tbsp oil
Salt, cumin, pepper
Instructions:
Brown meat in oil, add onion and carrots.
Add rice and broth; bring to boil.
Cover, cook on low until all liquid is absorbed (25–30 min).
Flavor Profile: Rich, meaty, and highly spiced.
24. Italian Risotto alla Milanese (Italy)
Time: Prep 5
Cook 25
Total 30
Serves: 2
Ingredients:
1 cup Arborio rice
3 tbsp butter
1 small onion
½ cup white wine
3 cups hot broth
1 pinch saffron
¼ cup Parmesan
Instructions:
Sauté onion in butter. Add rice, toast until translucent.
Pour wine, stir until absorbed.
Gradually add broth, stirring until creamy.
Stir in saffron and Parmesan.
Flavor Profile: Creamy, luxurious, golden-hued.
25. Malaysian Nasi Lemak (Malaysia)
Time: Prep 10
Cook 20
Total 30
Serves: 3–4
Ingredients:
2 cups jasmine rice
1 cup coconut milk
1 cup water
1 pandan leaf
Pinch of salt
For serving: fried anchovies, peanuts, sambal, boiled egg
Instructions:
Combine rice, coconut milk, water, and pandan leaf; cook until fluffy.
Serve with sambal, fried anchovies, and egg.
Flavor Profile: Creamy, aromatic, mildly spicy, rich tropical flavor.
26.Authentic Hyderabadi Biryani (Dum Style)
Cooking Time
Prep Time: 30 minutes
Marination Time: 2–4 hours (best overnight)
Cooking Time: 45–60 minutes
Total Time: 3–4 hours (with marination)
Serves: 5–6 people
Ingredients
For the Chicken Marinade:
Chicken (bone-in, medium pieces): 1 kg
Thick yogurt (curd): 1 cup
Fried onions (birista): 1 cup
Ginger-garlic paste: 2 tbsp
Green chilies (slit): 4–5
Fresh coriander leaves (chopped): ½ cup
Fresh mint leaves (chopped): ½ cup
Red chili powder: 1 tsp
Turmeric powder: ½ tsp
Garam masala: 1 tsp
Salt: to taste
Lemon juice: 2 tbsp
Oil: 3 tbsp
For the Rice:
Aged, long-grain basmati rice: 2 cups
Whole spices:
Bay leaf – 2
Green cardamom – 4
Cloves – 5
Cinnamon – 2-inch stick
Star anise – 1
Salt: to taste
For Layering & Dum (Steam Cooking):
Fried onions: ½ cup
Saffron strands: a pinch, soaked in ¼ cup warm milk
Mint leaves: a handful
Ghee (clarified butter): 3 tbsp
Dough (atta) to seal the lid
Instructions
Step 1: Marinate the Chicken
Mix all the ingredients for marinade in a large bowl.
Blend well, ensuring chicken is coated evenly.
Cover and refrigerate for at least 2 hours (preferably overnight) for complete flavor infusion.
Step 2: Parboil the Rice
Rinse and soak rice in water for 30 minutes.
Boil plenty of water along with salt and whole spices in a large pot.
Add rice and cook until 70% done (grains should still have a hard bite).
Drain and set aside.
Step 3: Layering the Biryani
In a large heavy-bottomed vessel (Dutch oven or a biryani handi is ideal), spread the marinated chicken evenly as the first layer.
Cover with half of the parboiled rice.
Sprinkle half of the saffron milk, fried onions, mint, coriander, and ghee.
Cover with the remaining rice and repeat the garnishing.
Step 4: Dum Cooking (Sealing & Steaming)
Seal the lid with dough (for steaming in) or cover tightly with foil.
Cook for 10 minutes on high heat, then on low heat for 25–30 minutes.
Turn off the heat and let it rest for another 10 minutes before opening.
Stir gently from the bottom before serving to mix layers of rice and chicken.
Serve hot with:
Mirchi ka Salan (green chili curry)
Raita (yogurt with onions & mint)
Lemon wedges & salad
27.Original Hyderabadi Veg Dum Biryani (Vegetarian Version)
Preparation Time
Prep Time: 30 minutes
Marination Time: 1 hour
Cooking Time: 45–60 minutes
Total Time: 2 hours
Serves: 5–6 people
Ingredients
Vegetable Marinade:
Mixed vegetables (carrot, beans, potatoes, cauliflower, peas): 3 cups (chopped medium size)
Thick yogurt (curd): 1 cup
Fried onions (birista): 1 cup
Ginger-garlic paste: 2 tbsp
Green chilies (slit): 3–4
Fresh coriander leaves (chopped): ½ cup
Fresh mint leaves (chopped): ½ cup
Red chili powder: 1 tsp
Turmeric powder: ½ tsp
Garam masala or biryani masala: 1½ tsp
Lemon juice: 2 tbsp
Salt: to taste
Oil: 3 tbsp
For the Rice:
Basmati rice (aged, long-grain): 2 cups
Whole spices:
Bay leaf – 2
Green cardamom – 4
Cloves – 5
Cinnamon – 2-inch stick
Star anise – 1
Salt: to taste
For Layering & Dum:
Fried onions: ½ cup
Mint leaves: a handful
Fresh coriander: a handful
Saffron strands: a pinch soaked in ¼ cup warm milk
Ghee (clarified butter): 3 tbsp
Dough (atta) to close the lid
Instructions
Step 1: Marinate the Vegetables
Add yogurt, fried onions, spices, lemon juice, and herbs in a large bowl.
Add chopped vegetables and coat well.
Marinate covered for at least 1 hour (the longer, the better).
Step 2: Parboil the Rice
Soak and wash basmati rice for 30 minutes.
Boil salted water with whole spices.
Add rice and cook to 70% cooked.
Drain at once and spread on a tray to cool.
Step 3: Layering the Biryani
In a large heavy-bottomed handi or Dutch oven, spread the marinated vegetables as the base layer.
Spread half of the parboiled rice on top.
Sprinkle half of the saffron milk, fried onions, mint, coriander, and ghee.
Add remaining rice and the garnish layers once again.
Step 4: Dum Cooking (Steam Method)
Seal the handi lid with dough (or foil for a tight seal).
Cook with high heat for 10 minutes, and lower the flame and cook for 25–30 minutes.
Turn off the heat and let it rest for another 10 minutes.
Mix gently from bottom to top before serving so that the masala and rice blend well.
Serving Suggestion
Serve hot with:
Mirchi ka Salan (spicy chili curry)
Boondi raita or mint yogurt
Thinly sliced onions, lemon wedges, and fresh mint
28 .Authentic Arabian Chicken Khabsa (Saudi Style)
A majestic Middle Eastern spiced rice dish — fragrant, colorful, and filled with traditional Arabian flavor.
Cooking Time
Prep Time: 25 minutes
Cooking Time: 1 hour
Total Time: 1 hour 25 minutes
Serves: 4–5
Ingredients
For the Chicken:
Chicken (bone-in pieces): 1 kg
Olive oil: 3 tbsp
Onion (thinly sliced): 2 large
Tomatoes (chopped): 3 medium
Tomato paste: 2 tbsp
Garlic (minced): 1 tbsp
Green chilies (optional): 1–2 slit
Salt: to taste
For Khabsa Spice Mix:
Black pepper powder: 1 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Cardamom powder: ½ tsp
Cinnamon powder: ½ tsp
Clove powder: ¼ tsp
Turmeric: ¼ tsp
Dried lime (loomi) or lemon zest: 1
Bay leaf: 2
(Tip: Alternatively, use pre-mixed Kabsah or Mandi spice mix, but homemade provides more depth of flavor.)
For Rice:
Long-grain basmati rice: 2 cups (soaked 30 min)
Chicken stock (or water): 4 cups
Carrots (grated): ½ cup
Raisins: 2 tbsp
Fried almonds or cashews: for garnish
Instructions
Step 1: Sear the Chicken
Heat olive oil in a large pot.
Add sliced onions and sauté until golden brown.
Add garlic, green chilies, and chopped tomatoes.
Stir in all Khabsa spices and tomato paste.
Cook until tomatoes turn soft and the mixture becomes thick.
Add chicken pieces and salt — coat well with the masala.
Add 2 cups of water, cover, and simmer for 20–25 minutes until chicken is cooked.
Remove the pieces of chicken and keep aside. Reserve the stock for rice.
Step 2: Cook the Rice
Strain the stock used for cooking and take about 4 cups of liquid.
Add soaked rice and add the stock in the same pot.
Stir gently, cover, and cook on low flame until rice is tender and fluffy (about 15 minutes).
Step 3: Roast the Chicken (Optional for Additional Flavor)
Brush the cooked chicken with a little bit of ghee or olive oil.
Roast in the oven or on a grill pan for 5–10 minutes until golden brown and crispy.
Step 4: Assemble and Serve
Spread the scented rice over a large serving platter.
Place the roasted pieces of chicken on top.
Garnish with fried almonds, raisins, and grated carrots.
Optional: drizzle some rose water a few drops to impart traditional fragrance.
Serving Suggestions
Serve with Arabian tomato chutney (Dakkous)
Serve with salad and yogurt
Traditionally served on a big communal platter to share
29 .Authentic Lamb Khabsa (Kabsa Lahm)
Traditional Arabian spiced rice with slow-cooked lamb — rich, full-bodied, and ideal for special occasions.
Cooking Time
Prep Time: 25 minutes
Cooking Time: 1 hour 45 minutes (slow cooked for tenderizing)
Total Time: ~2 hours 10 minutes
Serves: 5–6
Ingredients
For the Lamb:
Lamb (bone-in chunks, shoulder or leg): 1 kg
Olive oil or ghee: 3 tbsp
Onions (thinly sliced): 2 large
Garlic (minced): 1 tbsp
Tomatoes (finely chopped): 3 medium
Tomato paste: 2 tbsp
Green chilies (optional): 2 slit
Salt: to taste
For the Khabsa Spice Mix (Homemade Arabian blend):
Ground black pepper: 1 tsp
Ground cumin: 1 tsp
Ground coriander: 1 tsp
Ground cinnamon: ½ tsp
Ground cardamom: ½ tsp
Ground cloves: ¼ tsp
Ground nutmeg: ¼ tsp
Dried lime (loomi) or lemon zest: 1
Bay leaves: 2
Whole star anise: 1
(Optional: a pinch of saffron soaked in warm water to be added later for finishing)
For the Rice:
Long-grain basmati rice: 2 cups (soaked 30 min)
Water or lamb broth: 4 cups
Carrots (shredded or sliced thinly): ½ cup
Raisins: 2 tbsp
Fried almonds or cashews: for garnish
Salt: to taste
Instructions
Step 1: Sear and Simmer the Lamb
Use a heavy large pot; add ghee or olive oil.
Saute onions and brown till deep golden.
Add garlic and green chilies; sauté for 1 minute.
Add chopped tomatoes and tomato paste — cook till mushy and fragrant.
Mix in all the Khabsa spices and stir for 30 seconds until fragrant.
Add lamb pieces, coat well with the spice-tomato mixture.
Add enough water to cover lamb (about 4–5 cups).
Bring to a boil, reduce heat, cover, and simmer for 1½ hours — until lamb is tender and broth is rich.
Remove lamb pieces and keep aside. Strain and reserve the stock.
Step 2: Cook the Rice
In the same pot, drizzle some ghee.
Add soaked rice and stir gently 1 minute to coat with flavor.
Add 4 cups reserved lamb stock, salt to taste.
Cover and simmer on low heat until rice is light and fluffy and liquid is absorbed (12–15 minutes).
Step 3: Roast the Lamb
Rub cooked lamb pieces with ghee or olive oil.
Roast in a hot oven or grill at 200°C (390°F) for 5–7 minutes, until golden brown and crispy on the edges.
(Optional: Drizzle with saffron water to give a royal touch.)
Step 4: Assemble the Khabsa
Fluff the rice lightly with a fork.
Spread it well on a massive silver or brass serving dish.
Top it with the roasted lamb pieces.
Garnish with fried almonds, raisins, grated carrot, and fresh coriander.
Serving Suggestion
Serve hot with
Dakkous (hot tomato sauce)
Salata Hara (Arabian green chili salad)
Yogurt with mint or cucumber
Flatbread on the side
30.Authentic Yemeni Chicken Mandi
Aromatic, smoky meat and rice from Yemen — lightly flavored, light, and filled with charcoal-roasted aroma.
Cooking Time
Prep Time: 25 minutes
Cooking Time: 1 hour 15 minutes
Total Time: ~1 hour 40 minutes
Serves: 4–5
Ingredients
For the Chicken (or Lamb):
Chicken (whole, skinless, cut into 4 pieces): 1 kg
(or lamb pieces if using)
Olive oil: 3 tbsp
Lemon juice: 2 tbsp
Salt: to taste
For Mandi Spice Mix (Hawaij Blend):
Ground coriander: 1 tsp
Ground cumin: 1 tsp
Ground black pepper: ½ tsp
Ground cardamom: ½ tsp
Ground cinnamon: ½ tsp
Ground cloves: ¼ tsp
Ground turmeric: ¼ tsp
Ground nutmeg: a pinch
Saffron strands (optional): a few, soaked in warm milk
For the Rice:
Long-grain basmati rice: 2 cups (soaked 30 min)
Water or chicken stock: 3½–4 cups
Onion (sliced): 1 large
Garlic (minced): 1 tbsp
Bay leaf: 1
Whole cardamom pods: 3–4
Cinnamon stick: 1 small piece
Dried black lime (loomi): 1 (optional, for authentic flavor)
Salt: to taste
For the Mandi Sauce (Dakkous):
Ripe tomatoes: 3
Garlic: 3 cloves
Green chili: 1
Lemon juice: 1 tbsp
Salt: to taste
Olive oil: 1 tsp
Blend all until smooth — serve fresh as a dip.
Instructions
Step 1: Marinate the Chicken
In a bowl, mix olive oil, lemon juice, and Mandi spice mix.
Coat chicken with equal amounts and marinate for at least 1 hour (or overnight for best flavor).
Step 2: Par-cook the Chicken
Place marinated chicken on a grill pan or grill rack.
Oven roast at 200°C (390°F) for 20–25 minutes until lightly browned.
(Do not cook through yet — it will finish steaming with the rice.)
Step 3: Prepare the Rice Base
Heat 2 tbsp oil or ghee in a large heavy pot.
Add onions, sauté until golden brown.
Add garlic, bay leaf, cinnamon, cardamom, and loomi.
Add rice and mix lightly for 1 minute to coat with the aromatics.
Add stock or water and salt. Bring to a boil.
Step 4: Steam Together (Traditional Mandi "Dum" Cooking)
Place a metal rack or trivet over the rice.
Put the half-cooked chicken pieces on top (above the rice).
Cover the pot tightly with foil or lid.
Cook over low heat for 25–30 minutes or until rice is fluffy and chicken is cooked.
Step 5: Introduce Smoky Charcoal Aroma (Optional but Traditional)
Heat a little charcoal over an open flame until it turns red-hot.
Put a small steel bowl in the Mandi pot, above rice.
Pour the hot charcoal into the bowl and add ½ tsp ghee or oil over it.
Cover with a lid immediately to trap the smoke for 5 minutes.
Carefully remove the bowl — your rice now has a divine smoky scent.
Step 6: Serve and Assemble
Gently fluff the rice with a fork using a fork.
Place the chicken on top of the rice in a large serving dish.
Garnish with toasted nuts, raisins, or fried onions (optional).
Serve with Dakkous sauce and salad.
Serving Suggestions
Tomato Dakkous sauce
Cucumber-yogurt salad (Raita)
Warm flatbread and lemon wedges
Presented family-style on a large, serving platter for authenticity.
31 .Royal Mixed Mandi Platter (Chicken + Lamb Mandi)
Traditional Yemeni celebratory meal combining scented rice, golden chicken, and tender lamb falls-apart — lightly smoked to taste the real Mandi.
Cooking Time
Prep Time: 30 minutes
Cooking Time: 2 hours
Total Time: ~2 hours 30 minutes
Serves: 6–8 people
Ingredients
For the Meats:
Bone-in lamb (pieces of shoulder or leg): 700 g
Whole chicken (cut into 4 pieces): 700 g
Olive oil: 4 tbsp
Lemon juice: 2 tbsp
Salt: to taste
Mandi Spice Mix :
(Same spice mix for both meats)
Ground coriander: 1 tsp
Ground cumin: 1 tsp
Ground cinnamon: ½ tsp
Ground cardamom: ½ tsp
Ground black pepper: ½ tsp
Ground cloves: ¼ tsp
Ground turmeric: ¼ tsp
Ground nutmeg: a pinch
Saffron strands (optional): a few, soaked in warm milk
For the Rice:
Long-grain basmati rice: 3 cups (soaked 30 min)
Chicken or lamb stock: 5½ cups
Onion (thinly sliced): 2 large
Garlic (minced): 1 tbsp
Cinnamon stick: 1
Cardamom pods: 4
Bay leaves: 2
Dried black lime (loomi): 1 (optional)
Salt: to taste
Ghee or oil: 2 tbsp
Dakkous Sauce (Yemeni Tomato-Garlic Sauce):Ripe tomatoes: 3
Garlic: 3 cloves
Green chili: 1
Lemon juice: 1 tbsp
Olive oil: 1 tsp
Salt: to taste
Blend until smooth — serve chilled.
Instructions
Step 1: Marinate the Meats
Mix Mandi spice blend, olive oil, lemon juice, and salt.
Rub half the mixture on the lamb, half on the chicken.
Marinate for 2–4 hours (overnight for best flavor).
Step 2: Slow-Cook the Lamb (Perfection Guaranteed)
In large pot, put lamb, 1 onion, chopped, and enough water to cover lamb.
Gently simmer for 1 to 1½ hours until lamb is tender.
Remove lamb and set aside. Reserve stock — it's liquid gold for your rice.
Step 3: Roast Chicken
Roast chicken in hot oven at 200°C (390°F) for 25–30 minutes, or until skin is golden.
Put it aside — it will be steamed over the rice afterwards.
Step 4: Prepare the Rice
Heat ghee/oil in a deep pan. Add onions and sauté until golden brown.
Add garlic, whole spices, and loomi. Stir until fragrant.
Add rice and sauté for a minute to coat rice in oil.
Add reserved lamb stock and add salt. Bring to gentle boil.
Step 5: Steam Together (Traditional Mandi "Dum")
Place a rack or steamer plate over the rice, which is cooking.
Add cooked lamb and roasted chicken pieces over it.
Cover closely with lid or foil.
Cook on low heat for 25 minutes or until rice is fluffy and scented.
Step 6: Add the Smoky Charcoal Aroma
Place a small piece of charcoal over an open flame and heat it until red-hot.
Place a small bowl inside the pot, above the rice.
Fill the hot charcoal in and sprinkle a few drops of ghee or oil.
Cover the pot immediately for 5 minutes to trap the smoke.
Remove the bowl of charcoal — the aroma will be divine.
Step 7: Royal Platter Assembly
Fluff the rice with a fork lightly.
Spread it over a large round serving platter or thaal.
Arrange lamb and chicken pieces on top, alternatively for color contrast.
Drizzle saffron milk for a golden sheen.
Garnish with fried onions, roasted nuts, and raisins.
Serving Suggestions
Serve with Dakkous sauce, mint yogurt dip, and fresh salad.
Traditional Yemeni serving: on a communal large platter, shared and eaten together using hands — family style.
32 .Authentic South Indian Curd Rice (Thayir Sadam)
A comfort, cooling rice dish made with yogurt (curd), tempered spices, and a touch of freshness from herbs and fruits — the perfect finish to a spicy Indian meal or a light meal on its own.
Cooking Time
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serves: 4 individuals
Ingredients
For the Rice:
Short-grain rice (raw rice or sona masoori): 1 cup
Water: 2½ cups
Salt: to taste
For Mixing:
Fresh thick curd (yogurt): 1½ cups (whisked till smooth)
Milk: ½ cup (optional, to prevent curdling)
Fresh cream (optional): 1 tbsp for richness
For Tempering (Tadka):
Oil or ghee: 1½ tbsp
Mustard seeds: 1 tsp
Urad dal (split black gram): 1 tsp
Chana dal (split Bengal gram): 1 tsp
Fresh ginger (grated finely): 1 tsp
Green chilies (slit or chopped finely): 1–2
Curry leaves: 8–10
Asafoetida (hing): a pinch
Optional Garnishes:
Chopped coriander leaves
Grated carrot or cucumber for color
Green grapes or fresh pomegranate seeds (for celebratory version)
Fried cashews for richness
Instructions
Step 1: Cook the Rice
Rinse the rice 2–3 times and add 2½ cups water.
Cook until it is very soft and slightly mushy (not like biryani rice).
When done, mash lightly with the back of a spoon while warm.
Add salt and ½ cup milk. Stir and let it cool for a minute or so.
Step 2: Add the Curd
When the rice is barely heated (not hot), add the whisked curd and mix well until creamy.
Use a little more milk or curd if the consistency needs to be adjusted.
(Tip: Never add curd to very hot rice — it curdles and goes watery.)
Step 3: Prepare the Tempering
Heat oil or ghee in a small pan.
Add mustard seeds — allow them to splutter.
Add urad dal, chana dal, and fry until golden brown.
Add ginger, green chilies, curry leaves, and a pinch of asafoetida.
Saute for a few seconds until fragrant.
Step 4: Mix Everything Together
Pour the tempering over the curd rice and gently mix.
Add optional garnishes — coriander, grated carrot, or pomegranate.
Chill in the refrigerator for 20–30 minutes if serving chilled (traditional during summer).
Serving Suggestions
Serve curd rice with:
South Indian pickle (mango or lime)
Fried papad or appalam
Fresh coriander or curry leaf garnish
33 .Temple-Style Curd Rice (Thayir Sadam Prasadam)
A warm and divine South Indian prasad — soothing rice mixed with curd and milk, garnished with a scented ghee tempering and temple-style taste. Calming blissfully for the soul.
Cooking Time
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
For the Rice:
Short-grain rice (raw rice or sona masoori): 1 cup
Water: 2½ cups
Salt: according to taste
For Mixing:
Fresh thick curd (yogurt): 1½ cups (not sour)
Milk: ¾ cup (for smoothness and subtle sweetness)
For Temple-Style Tempering:
Ghee (clarified butter): 2 tbsp
Mustard seeds: 1 tsp
Urad dal (split black gram): 1 tsp
Chana dal (split Bengal gram): 1 tsp
Fresh ginger (chopped finely): 1 tsp
Green chilies (slit): 1–2
Curry leaves: 10–12 leaves
Asafoetida (hing): a pinch
Fresh coriander leaves: 1 tbsp finely chopped
Optional Temple Additions:
Fresh grated coconut: 1 tbsp
Fresh pomegranate seeds or grapes (for ritualistic offerings)
Instructions
Step 1: Prepare the Rice
Wash rice well and add 2½ cups of water.
Boil until extremely soft and slightly mushy (you should be able to mash it easily).
Mash gently with a spoon when warm. Add salt and let cool to warm temperature.
Step 2: Prepare the Base
Add milk to the warm rice and mix well — this prevents curd from souring and keeps it creamy.
When the rice reduces in temperature further, add whisked curd and mix smooth and slightly thick consistency.
(Temple-style curd rice is slightly thick — not watery.)
Step 3: Prepare the Ghee Tempering
Heat ghee in a tiny pan.
Add mustard seeds, let splutter.
Add urad dal, chana dal, and fry until golden.
Add ginger, green chilies, curry leaves, and a pinch of asafoetida.
Sauté till fragrant (about 30 seconds).
Pour this tempering over the curd rice.
Step 4: Finishing Touch
Add chopped coriander and grated coconut if using.
Mix well. Garnish with pomegranate seeds if desired.
Rest for 10–15 minutes for flavors to blend.
Serve warm or at room temperature — temple-style!
Serving Suggestion
Serve with:
South Indian lemon pickle or mango pickle
Papad or appalam
Banana leaf platter for a classic temple visit
34 .Original Hyderabadi Kalyani Biryani (Beef Biryani / Meat Substitute Option)
(You can use mutton or beef — both are authentic, but beef is authentic to the old city variety.)
Cooking Time
Prep time: 40 minutes
Marination time: 3–4 hours (overnight ideal)
Cooking time: 1 hour
Serves: 5–6 people
Ingredients
For the Meat Marinade
1 kg beef or mutton, bone-in pieces, medium size
2 cups thick curd (yogurt)
2 tbsp ginger-garlic paste
2 large onions, cut into very thin slices and fried till golden (birista)
2–3 green chilies, slit
1½ tbsp red chili powder
1 tsp turmeric powder
2 tbsp coriander powder
1 tbsp biryani masala (homemade or store-bought)
½ cup chopped fresh coriander
½ cup chopped mint leaves
3 tbsp lemon juice
4 tbsp mustard oil or ghee
Salt, to taste
For the Rice
3 cups aged basmati rice, soaked for 30 minutes
Whole spices:
2 bay leaves
5–6 cloves
3 green cardamoms
1 black cardamom
1 small cinnamon stick
1 star anise
Salt, to taste
For the Dum (Layering)
2 tbsp ghee
A pinch of saffron, soaked in ¼ cup warm milk
Fried onions (for garnish)
Fresh mint & coriander
Preparation Steps
Step 1: Marinate the Meat
Add meat along with all marinade ingredients to a large mixing bowl.
Mix well with hands so all pieces get coated evenly.
Cover and refrigerate for at least 4 hours or overnight.
This step imparts deep flavor — the defining mark of Kalyani Biryani.
Step 2: Parboil the Rice
Boil 10 cups of water with whole spices and salt.
Put soaked basmati rice and cook until 70% cooked (slightly firm).
Drain immediately and set aside.
Step 3: Layering the Biryani (Dum Style)
Layer the marinated meat as the first layer in a heavy-bottomed degchi (biryani pot).
Put a layer of parboiled rice on top.
Put a few mint, coriander, fried onions, saffron milk, and ghee.
Repeat layers as needed — meat on the bottom, rice on top.
Close the lid firmly with wheat dough to trap steam (dum).
Step 4: Dum Cooking
Place the sealed pot on high flame for 10 minutes, then on low flame for 30–40 minutes.
Or, place it on a tawa (griddle) to avoid direct heat burning the bottom.
When cooked, the aroma of the dish will pervade your kitchen, and the rice grains will be loose but packed with the pungent masala.
Step 5: Serve
Fold in the top and bottom layers softly to redistribute flavors.
Serve hot along with mirchi ka salan, raita, and a spoonful of onion lemon salad.
Chef's Notes
The Kalyani Biryani is earthy and robust, less scented and rich than royal Hyderabadi biryani but spicier and fuller.
The key to it is mustard oil, slow cooking, and well-tuned masala — not too saffron-rich or rose water-abundant.
35 .Authentic Moong Dal Khichdi (Indian Comfort Food)
Soothing porridge-like comfort food made with rice, split yellow moong dal, ghee, and subtle spices — a treat for the soul and belly too.
Cooking Time
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 3–4 people
Ingredients
Main Ingredients:
Rice (short or medium-grain): ½ cup
Split yellow moong dal: ½ cup
Ghee (clarified butter): 2 tbsp
Cumin seeds: 1 tsp
Asafoetida (hing): a pinch
Ginger (grated): 1 tsp
Green chili (optional): 1 slit
Turmeric powder: ½ tsp
Salt: to taste
Water: 3½–4 cups (for soft, porridge-like khichdi)
Optional Vegetables (for nutritious version):
Carrot (chopped): ½ cup
Green peas: ¼ cup
Potato (cubed): ½ small
Beans or cauliflower florets: ¼ cup
For Tempering (Tadka — Optional but Flavorful):
Ghee: 1 tbsp
Mustard seeds: ½ tsp
Dried red chili: 1
Curry leaves: 5–6
Garlic (crushed): 2 cloves
To Serve:
Ghee drizzle (optional but recommended)
Fried papad, pickle, and yogurt side dish
Instructions
Step 1: Roast the Dal
Rinse rice and dal together 2–3 times.
In a dry pan, lightly roast the moong dal till it gives out a nutty aroma and becomes pale golden. (This adds flavor.)
Step 2: Cook the Base
In a pressure cooker or deep pan, heat 2 tbsp ghee.
Add cumin seeds and let them splutter.
Add asafoetida, ginger, and green chili — sauté for 10 seconds.
Add chopped vegetables (if adding).
Add turmeric powder and salt.
Step 3: Add Rice and Dal
Add the washed rice and roasted dal to the pot.
Mix well and sauté for 1–2 minutes in ghee and spices.
Add 4 cups of water, mix, and close the lid.
Cook for:
3 whistles (pressure cooker) or
25 minutes (covered pot) on medium flame.
Step 4: Tempering (Tadka — optional but provides depth of flavor)
Heat 1 tbsp ghee in a small pan.
Add mustard seeds, red chili, garlic, and curry leaves.
When aromatic, pour over the cooked khichdi.
Step 5: Serve Hot
Stir the khichdi — should be soft, porridge-like consistency.
Add a final sprinkle of ghee for aroma and richness.
Serve hot with papad, pickle, and cold yogurt.
Tips
For thicker, drier version, use 2½ cups water.
To prepare a soupy, comfort-style variation, add 4–5 cups water.
You can replace moong dal with toor dal (pigeon peas) for a more robust flavor.
36 .Gujarati Masala Khichdi
Spiced, flavorful Gujarati khichdi prepared using lentils, rice, and aromatic masalas.
Cook Time
Prep: 10 min
Cooking: 25 min
Total: 35 min
Servings: 3–4
Ingredients
Rice: ½ cup
Toor dal (pigeon peas): ½ cup
Onion (chopped finely): 1 medium
Tomato (chopped finely): 1 medium
Green chili (slit): 1
Ginger-garlic paste: 1 tsp
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Garam masala: ¼ tsp
Water: 3 cups
Salt: to taste
Ghee or oil: 2 tbsp
Garnish
Fresh coriander, lemon wedges
Instructions
Cook Rice & Dal: Rinse rice and dal. Boil in water, turmeric, and salt until soft.
Prepare Masala: Heat ghee/oil, sauté onions until golden. Add ginger-garlic paste, tomatoes, green chili, and cook until soft. Add chili powder and garam masala.
Combine: Add cooked rice-dal mixture to the masala. Mix well, cook for 5 min.
Garnish & Serve: Garnish with fresh coriander and serve with yogurt, pickle, or papad.
37 .Masoor Dal Khichdi (Red Lentil Khichdi)
A comforting and nutritious Indian rice-lentil dish made with red lentils, mild spices, and ghee — suitable for adults and kids.
Cooking Time
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 3–4 people
Ingredients
Main Ingredients:
Red lentils (Masoor dal): ½ cup
Rice (short or medium grain): ½ cup
Water: 3–3½ cups
Salt: to taste
Turmeric powder: ½ tsp
Vegetables (Optional):
Carrot (diced): ½ cup
Green peas: ¼ cup
Beans (chopped): ¼ cup
Tomato (optional, chopped): 1 small
Tempering (Tadka):
Ghee or oil: 2 tbsp
Cumin seeds: 1 tsp
Mustard seeds: ½ tsp (optional)
Asafoetida (Hing): a pinch
Ginger (finely chopped): 1 tsp
Green chili (slit): 1
Curry leaves: 6–8
Garlic (optional, thinly sliced): 1–2 cloves
Garnish:
Fresh coriander leaves: 2 tsp
Ghee drizzle: 1 tsp (optional)
Instructions
Step 1: Rinse & Soak
Wash rice and masoor dal together 2–3 times.
Soak for 10–15 minutes for softer texture.
Step 2: Cook Rice & Dal
In a pressure cooker or pot, combine rice, dal, water, turmeric, and salt.
Cook till dal and rice are soft and slightly mushy.
Pressure cooker: 2–3 whistles.
Pot: 20–25 minutes on medium heat, stirring occasionally.
Step 3: Prepare Tempering (Tadka)
Heat ghee or oil in a small pan.
Add cumin seeds, mustard seeds, and asafoetida. Allow them to splutter.
Add chopped ginger, green chili, curry leaves, and garlic. Saute until fragrant.
For tempering over cooked khichdi and mix gently.
Step 4: Add Vegetables (Optional)
If vegetables are used, cook along with rice and dal, or cook separately and add towards the end.
Step 5: Serve
Mix the khichdi gently.
Add a dash of ghee on top.
Garnish with fresh coriander.
Serve hot with pickle, papad, or yogurt.
Tips
Use less water to make thicker khichdi (2½ cups) or watery khichdi (4 cups).
Masoor dal cooks faster than moong dal — keep an eye to avoid overcooking.
Add some lemon juice for extra flavor while serving.
Basil and Tomato Fried Rice
A fragrant, colorful fried rice that highlights the sweet pucker of juicy tomatoes and the peppery freshness of basil — finished with silky eggs and a smoky wok flavor. It's quick, impossibly satisfying, and excellent for using up leftover rice.
Cooking Time
Serves: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes
Ingredients
4 eggs
Kosher salt, to taste (such as Diamond Crystal)
Freshly ground black pepper, to taste
3 tbsp neutral oil, such as canola or vegetable oil
1 yellow onion, peeled and diced into ½-inch pieces
4 cloves garlic, peeled and minced
1–2 bird's-eye chiles (or other hot chiles), deseeded and minced
2 pounds firm, ripe tomatoes (large or cherry)
If large, wedged into ¾-inch pieces; if cherry, whole or halved
5–6 cups cooked leftover jasmine rice
2 tbsp soy sauce
1½ cups packed fresh basil leaves
Step 1 — Prepare the Eggs
Whisk eggs with ½ teaspoon salt in a small bowl until smooth and fluffy.
Step 2 — Cook the Eggs
Heat a large wok or 12-inch cast-iron/nonstick skillet over medium-high heat.
Add 1 tablespoon oil, then pour in the eggs.
Let cook 15–30 seconds until the bottom just sets, then stir gently until softly scrambled.
Break into large curds and remove from pan. Set aside.
Step 3 — Sauté Aromatics
Heat to high. Add 2 tablespoons oil, then diced onion. Stir-fry 1 minute until slightly softened.
Add garlic and bird's-eye chiles, stirring 15–30 seconds until fragrant (careful not to burn).
Add tomatoes and 1 teaspoon salt, tossing 3–4 minutes until softened and juicy.
If too smoky, reduce heat slightly.
Step 4 — Add Rice and Seasoning
Add rice, soy sauce, and half of the basil. Season with 1–2 teaspoons salt, to taste.
Reduce to medium-high heat and stir-fry 5–6 minutes.
Let the rice absorb the juices of the tomatoes — it should char a bit and develop a subtle smokiness.
Step 5 — Finish and Serve
Add cooked eggs and remaining basil. Toss for another minute.
Turn off the heat, taste, and adjust seasoning with black pepper and salt if needed.
Serve fresh and hot — ideal with slices of cucumber or a squeeze of lime on the side.
Chef's Tip
If using cherry tomatoes, chop up 5–6 of them to release extra moisture. The rest can be added whole — they'll burst naturally while cooking, providing a lovely texture contrast.
Chicken Yakhni Pulao (Pakistan)
Servings: 4–5
Prep Time: 20 minutes
Cook Time: 60–75 minutes
Total Time: ~1 hour 30 minutes
Ingredients
For the Yakhni (Chicken Stock):
1 whole chicken (approx. 1 kg), bone-in, cut into medium-sized pieces
1 large onion, peeled and halved
1 bulb garlic, halved horizontally
1 piece (2-inch) ginger, sliced
2–3 bay leaves
6–8 whole black peppercorns
5–6 green cardamoms
1 black cardamom
1 stick cinnamon (2 inches)
1 tsp cumin seeds
1 tsp coriander seeds
5 cups water
Salt to taste
For the Pulao Base:
3 cups basmati rice (30 minutes soaked, drained)
3 medium onions, sliced thin
½ cup ghee or oil
1 tbsp ginger-garlic paste
1½ tsp salt (to taste)
1 tsp garam masala2–3 green chilies, slit
¼ cup yogurt (whisked)
Fried onions and fresh coriander for garnish
Preparation
Step 1: Prepare the Yakhni (Stock)
Take a large pot, add chicken, onion, garlic, ginger, and all the whole spices.
Add water and bring to a boil, then reduce heat to low and simmer 30–40 minutes until chicken is tender and broth is aromatic.
Strain the stock, saving the liquid and the chicken pieces. Discard whole spices and aromatics.
Step 2: Prepare the Pulao Base
Heat ghee or oil in a heavy-bottom pot and add sliced onions.
Fry until dark golden brown, then remove half for garnish.
Add ginger-garlic paste to the remaining onions and sauté until fragrant.
Add yogurt, green chilies, and garam masala, and combine well.
Add the cooked chicken pieces and combine until they're well coated in the masala.
Step 3: Add Rice and Stock
Add soaked rice to the pot and combine gently.
Add 4½ cups of strained chicken stock (adjust as per rice).
Bring to boil, cover, and cook on low heat (dum) for 20 minutes or till the rice is cooked thoroughly and fluffy.
Step 4: Garnish and Serve
Lightly fluff the rice with a fork.
Garnish with fried onions, coriander, and a few drops of ghee while serving.
Serving Suggestion
Serve with mint raita, green chutney, or salad. Suitable for special occasions, family gatherings, or Eid meals.
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