Variety Rice Platter

Name: Variety Rice Platter
Cuisine: Indian
Ingredients: 1/2 cup rice, cooked till soft and mushy; 1 cup yoghurt, whisked; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1-2 whole dry red chilies, broken; 2 tbsp. roasted peanuts; 1 sprig curry leaves; 1 tsp. urad dal (split black gram); to taste salt; 1 tsp. coriander leaves, chopped; 1 tsp. gun powder / idli podi (opt); 3 cups cooked rice; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1 whole dry red chilli; pinch asafoetida (hing); 1 tsp. urad dal (split black gram); 1 tbsp. chana dal (Bengal gram); 1 green chilli, chopped; 2 tbsp. roasted peanuts; 1/2 tsp. red chilli flakes (opt); 1 sprig curry leaves; 1/2 or to taste lemon juice; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander leaves, chopped; 2 cups cooked rice; 2-3 tbsp. any idli podi (gunpowder); to taste salt; pinch turmeric powder (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ReshKitchen - Indulge in all these yummy rice variety preparations with your leftover cooked rice. A great comfort food, these yummy and simple one-pot meal is anytime welcome for a quick meal on the go. This is a very common breakfast item in South India. They make for a great substitute to any fried rice, biryani or pulao that you prepare usually. So treat your loved ones to something new for a great weekend breakfast.

Bethica Das @kitchen_flavours

Saved

Ingredients

. Curd Rice -
1/2 cuprice, cooked till soft and mushy
1 cupyoghurt, whisked
1 tbsp.oil
1/2 tsp.mustard seeds
1-2whole dry red chilies, broken
2 tbsp.roasted peanuts
1 sprigcurry leaves
1 tsp.urad dal (split black gram)
to tastesalt
1 tsp.coriander leaves, chopped
1 tsp.gun powder / idli podi (opt)
. Lemon Rice -
3 cupscooked rice
2 tbsp.oil
1/2 tsp.mustard seeds
1whole dry red chilli
pinchasafoetida (hing)
1 tsp.urad dal (split black gram)
1 tbsp.chana dal (Bengal gram)
1green chilli, chopped
2 tbsp.roasted peanuts
1/2 tsp.red chilli flakes (opt)
1 sprigcurry leaves
1/2 or to taste lemon juice
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander leaves, chopped
. Podi Rice -
2 cupscooked rice
2-3 tbsp.any idli podi (gunpowder)
to tastesalt
pinchturmeric powder (opt)
2 tbsp.ghee
1 tsp.mustard oil
pinchasafoetida
1-2 sprigscurry leaves
1-2dry red chilies
1 tsp.urad dal (split green gram)
1 tbsp.coriander leaves, chopped
. Coconut Rice -
2 cupscooked rice
1/2 cupfresh grated coconut
2 tbsp.oil
1 tsp.mustard seeds
1/2 tsp.cumin seeds
1-2dry red chilies, broken
pinchasafoetida
1-2fresh red / green chilies
1 sprigcurry leaves
1 tsp.ginger, grated
1 tsp.urad dal (split black gram)
2 tbsp.roasted peanuts / cashew nuts
to tastesalt
1-2 tbsp.coriander leaves, chopped
. Eggplant Rice -
2-3long eggplants, chopped
2-3 tbsp.oil
1 tsp.mustard seeds
pinchasafoetida
1-2 sprigscurry leaves
1-2dry red chilies
1 tsp.urad dal (split green gram)
1onion, chopped
1 tsp.ginger, chopped
1 tsp.garlic, chopped
1-2green chilies, slit
to tastesalt
1/2 tsp.turmeric powder
1 tsp.sambar powder
1 tsp.red chilli powder
2-3 cupscooked rice
1 tbsp.coriander leaves, chopped
. Tomato rice -
2 cupscooked rice
2-3tomatoes, chopped
2 tbsp.oil
1 tsp.mustard seeds
pinchasafoetida (hing)
1 tsp.urad dal (split black gram)
1 tbsp.chana dal (Bengal gram)
1onion, chopped
2-3garlic cloves, chopped
1" ginger, chopped
2fresh chilies, chopped
1 sprigcurry leaves
to tastesalt
1/2 tsp.turmeric powder
1 tsp.sambar powder (opt)
1 tsp.coriander leaves, chopped

Saved

Steps

1

1. Curd Rice -
Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.
2

After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. Serve, garnished with coriander leaves and a sprinkle of gunpowder.
3

2. Lemon Rice - Heat oil and temper with red chilli and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.
4

Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chilli flakes and fried peanuts. Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.
5

3. Podi Rice - Heat ghee in a pan and temper with red chilies and mustard seeds. after it stops spluttering, add the curry leaves, urad dal and asafoetida.
6

Saute for a few seconds and then add the rice, turmeric powder, salt and podi. Stir fry for 2 minutes and switch off the flame. Serve, garnished with coriander leaves.
7

4. Coconut Rice - Heat oil and temper with red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and asafoetida. Saute for a few seconds.
8

Now add the coconut and stir fry for a few seconds. Then add the cooked rice, salt and peanuts. Mix everything well and saute for a minute. Switch off the flame.
9

Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.
10

5. Eggplant Rice - Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Saute for a few seconds more.
11

Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add the eggplants and rest of the dry spices.
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Saute till the eggplants turn tender. Add the cooked rice and combine everything well. Stir fry for 2- minutes. Switch off the flame and serve, garnished with coriander leaves.
13

6. Tomato Rice - Heat oil and temper with the mustard seeds. After it stops spluttering, add the asafoetida, urad dal and chana dal and saute till it changes colour.
14

Then add the onion, garlic, ginger, curry leaves and fresh chilies and fry till light brown. Add the chopped tomatoes and turmeric powder and fry on low flame till the tomatoes are well mashed up.
15

Next add the cooked rice, salt and sambar powder. Mix well so it is well coated with the spices. Stir fry for 2-3 minutes. Serve, garnished with coriander leaves.