Charishmas Brown Rice And Puliogare Rice Mix Food

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MASTER RECIPE: BROWN RICE



Master Recipe: Brown Rice image

Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 cup brown rice
1 1/4 to 1 1/2 cups water
1/4 teaspoon kosher salt

Steps:

  • The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
  • Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
  • Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

CHARISHMA'S BROWN RICE AND PULIOGARE RICE MIX



Charishma's Brown Rice and Puliogare Rice Mix image

This is something I came up with a few days back when I cooked brown rice(for my mom who is diabetic) and she did not like the taste of it because she is so used to eating the Tilda White Basmati rice. So, I thought why not add in some of her favourite puliogare rice and prepare a new rice. I did what my instinct told me and voila - she loved it! Try this and please all your loved ones. Enjoy :) Note: You do not have to use garam masala powder for this. What you have to use is called PULIOGARE POWDER. It is available at any Asian spice store. Its got awesome flavour which all who love spicy food are going to enjoy for decades;) Zaar is not letting me post just "puliogare powder" and has taken it as puliogare garam masala powder. Please use ONLY puliogare powder and not garam masala powder. They are very different and you won't get the same taste if you used garam masala powder.

Provided by Charishma_Ramchanda

Categories     Brown Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup tilda cooked basmati rice, white
2 cups water
1 cup tilda brown basmati rice
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 1/2 tablespoons puliogare garam masala powder
2 tablespoons finely chopped coriander leaves or 2 tablespoons cilantro

Steps:

  • Bring water to a boil in a large pot.
  • Add the brown basmati rice, salt and 1/2 tablespoons olive oil.
  • Stir once, partially cover and cook until three-fourth cooked.
  • Drain in a colander.
  • Transfer to a clean pot.
  • Now heat 1 tablespoons olive oil in a saucepan.
  • Add the puliogare spice powder and stir fry for a minute.
  • Fold in the cooked white basmati rice and mix throughly.
  • Remove from heat.
  • In a serving bowl, combine both the brown basmati rice and the puliogare rice.
  • Garnish with cilantro or corriander leaves, if desired and serve hot.
  • Enjoy!

Nutrition Facts : Calories 282.1, Fat 8.2, SaturatedFat 1.2, Sodium 296.8, Carbohydrate 46.9, Fiber 1.8, Sugar 0.4, Protein 4.7

CHARISHMA'S JASMINE AND BROWN RICE WITH VEGGIES



Charishma's Jasmine and Brown Rice With Veggies image

Today I was in the mood to cook and this is what I have created. The aroma of this is incredible as it cooks. You will love that and the taste. Enjoy!

Provided by Charishma_Ramchanda

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup brown basmati rice, washed
1/2 cup jasmine rice, washed
1 carrot, peeled and chopped into small pieces
2 garlic cloves, finely chopped
2 onions, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper
1/2 teaspoon red chili powder
2 green cardamoms
1 -2 bay leaf
1 Maggi vegetable cube, with onion
3 1/2 cups water
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1/2 tablespoon olive oil

Steps:

  • Heat oil in a pot.
  • Once its hot, add the cardamoms and bay leaves.
  • Stir-fry for 20 seconds then add garlic and onions.
  • Sprinkle a few drops of water to prevent onions from sticking to the bottom of the pan. Stir-fry until the raw smell of garlic is gone and the onions are lightly browned.
  • Add carrots and continue to stir-fry for 5 minutes, uncovered. You may sprinkle a few drops of water to prevent the food from sticking to the bottom of the pot.
  • Add turmeric, red chilli and black pepper powders. Mix well and stir-fry for 2 minutes.
  • Add the drained brown rice and jasmine rice and mix well.
  • Toss in the cube of Maggi vegetable stock with onion and thyme as well as oregano.
  • You do not have to add salt as the cube of stock contains sufficient.
  • Stir in water and bring to a boil.
  • Lower heat, cover and cook until the water is absorbed and the rice is ready to eat.
  • You may garnish with parsley or corriander leaves before serving, if desired.
  • Enjoy!

Nutrition Facts : Calories 221.5, Fat 2.7, SaturatedFat 0.4, Sodium 24.5, Carbohydrate 45, Fiber 3, Sugar 3.3, Protein 4.3

CHARISHMA'S BROWN RICE PULAO THE INDIAN STYLE (ENJOY WITH SUBRU



Charishma's Brown Rice Pulao the Indian Style (Enjoy With Subru image

This is a delicious pulao which we enjoy at home with Subru uncle's Sai bhaji recipe (posted separately). You may enjoy this with vegetarian raita or dahi boondhi and papads.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup long grain white basmati rice
2 medium sized onions, peeled, washed and sliced lengthwise
1/2 teaspoon red chili powder
2 cloves
2 green cardamoms
1 inch cinnamon stick
2 -3 bay leaves
1 tablespoon extra virgin olive oil
1 tablespoon cumin seed
3/4 teaspoon salt
2 1/2 cups water
4 -6 whole black peppercorns (optional)

Steps:

  • Heat oil in a pot.
  • Add cloves, cinnamon, bay leaves and green cardamoms. Stir-fry for 20 to 30 seconds on medium heat.
  • Add cumin seeds and allow to crackle on low-medium heat.
  • Fold in the onions and stir-fry until browned.
  • Add red chilli powder, salt, rice and water.
  • Mix gently and bring to a boil.
  • Once the rice comes to a boil, lower heat and allow to cook, partially covered, until all the water has evaporated.
  • Serve hot with Sai Bhaji, dahi boondhi and Sindhi papads.
  • Enjoy!

Nutrition Facts : Calories 229.6, Fat 5.2, SaturatedFat 0.8, Sodium 454, Carbohydrate 41.7, Fiber 2.8, Sugar 2.8, Protein 4.6

GARLIC RICE



Garlic Rice image

This is a simple Philippine fried rice bursting with the flavor and aroma of garlic.

Provided by JAYVEECHUN

Categories     Side Dish     Rice Side Dish Recipes

Time 10m

Yield 4

Number Of Ingredients 6

2 tablespoons vegetable oil
1 ½ tablespoons chopped garlic
2 tablespoons ground pork
4 cups cooked white rice
1 ½ teaspoons garlic salt
ground black pepper to taste

Steps:

  • Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and ground pork. Cook and stir until the garlic is golden brown. This is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter.
  • Stir in the cooked white rice, and season with garlic salt and pepper. Cook and stir until heated through and well blended, about 3 minutes. Serve and enjoy.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 45.9 g, Cholesterol 5.9 mg, Fat 9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 686.3 mg, Sugar 0.1 g

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