REGIONAL RICE SPECIALITIES

RICE PREPARATIONS FROM KASHMIR

Chaaman pulao: It is a rice preparation in which the rice is cooked to three fourth
doneness with whole garam masala. The rice is completely cooked in milk and finished
on dum with raisins, almonds, cumin tempered with ghee, fried paneer and peas
flavoured with saffron and kewra.

Sarvari: It is a simple rice preparation tempered with cumin and cloves and to which
boiled chick peas or black gram is added.

Baz bhatta: It is a rice preparation with cauliflower and fried potatoes. The procedure
followed is like making a pulao, wherein whole spices are added to ghee, followed by
sliced onions, ginger juliennes and spices. The soaked rice is added and cooked till
slightly overdone. The rice should get burnt very slightly. This gives a good, crisp, light
charred smoky flavour. It is served with the rice on top as Khurchan.

Syun Pulao: It is prepared with mutton that has been cooked with fennel and ginger
powder and cooked along with raw rice, flavoured with saffron and shahi jeera.

RICE PREPARATIONS FROM UTTAR PRADESH

The food of Uttar Pradesh cannot be complete without the mention of Awadh. Lucknow
was the seat of Awadh culture. The cuisine of Awadh was the culmination of all that was
best in art, culture and science. There are seven well known kinds of pulaus in Awadh,
few of them are-gulzar, the garden,nur, the light, koku, the cuckoo,moti, the pearl,
chambeli, jasmine.

A FEW POPULAR RICE PREPARATIONS FROM THE AWADH CUISINE

ARE:

Degi Biryani:
It is a biryani made from marinated lamb chops and rice with subtle blending of curd and
spices, decorated with silver leaves. It is prepared with lamb chops and boneless meat
that has been marinated in raw pappaya paste, ginger garlic paste, salt and red chilli
powder. Parboil the rice. Season the rice well. In this preparation, the ghee is heated, and
sliced raw onions arranged at the base. The marinated mutton is arranged on top,
followed by the parboiled rice and a thin layer of curd. The layers are repeated using
whole garam masalas such as peppercorn, green cardamom, cloves, bay leaf, fried onions
and fried potatoes in between. The ghee is poured on top. The degchi is covered and
sealed with dough so that no steam can escape. It is cooked on moderate heat for the first
8-10 minutes and then further on a lower heat for another 10 minutes till biryani is done.
Shahjahani pulao
In this preparation the chicken is cooked with sliced onions, chopped ginger, chopped
garlic paste and ground ingredients such as cardamom, coriander, cloves. Cook till the
chicken is sautéed to a golden brown. Sprinkle the chicken with saffron water. Cook the
rice till three fourth done with sautéed onions and whole garam masala in stock. The
layering is done in a greased degchi as follows: first layer: half of the curd; second layer:
one- quarter of the boiled rice; third layer: half the cooked chicken; fourth layer: one
quarter of the rice; fifth layer: half the cream; sixth layer: one quarter rice; seventh layer:
remaining chicken; eighth layer: remaining curd and rice; ninth layer: remaining cream.
Cook on a low heat for 45 minutes, and finish for the last 15-20 minutes with a tawa
underneath. Serve by turning out on to a dish; garnish with blanched almonds and silver
foil.

Yakhni Pulao
The speciality of a Yakhni pulao are the cuts that are used in making the Pulao. These
include cuts such as nalli, puth, neck, seena and chops. The cuts of meat are seared with
whole garam masala such as cinnamon, black cardamom, cloves and ginger garlic paste.
When the meat has been well seared add a little stock and cook the meat. When the meat
is cooked strain the yakhni to prepare the gravy in which rice and meat would be further
cooked. For this a tempering is prepared with ghee, cinnamon to which the yakhni is
added and then beaten curd along with red chilli powder. The parboiled rice, meat,
browned onions and yakhni gravy are all layered and the pulao is cooked on dum for 20-
30 minutes.

RICE PREPARATIONS FROM PUNJAB

Rice is not a staple food from Punjab yet a large number of delicious pulaos are prepared
specially for festivals. The people from this region believe that the rice used should be as
old as possible. The rice from Dehradun and Eastern Punjab is most suitable for making
Pulaos and biryanis.

Guchi Pulao
In this preparation the morels are first sauteed in ghee and cooked in some salted water
till all moisture evaporates. For the rice, sauté the chopped onions, ginger along with
whole garam masala, add the rice. Saute for some time, then cook rice on dum. When
done mix in the mushrooms and finish with almonds, pistachios and cashewnuts.
Alternatively, the morels can be stuffed with processed cheese, shahi jeera, black pepper
and mint.The rice can be flavoured with mint, ginger juliennes, green chillies, saffron,
lemon juice, cardamom powder, mace powder, kewda and ittar.

RICE PREPARATIONS FROM KARNATAKA

Puliyogere: Tamarind rice

The base mixture for tamarind rice can be prepared well in advance before required for
use.Prepare a paste by roasting coriander, cumin seeds, pepper, mustard, fenugreek,
Bengal gram, peanuts, asafoetida, curry leaves, green chillies and white gingelly
separately. Add turmeric separately. Keep aside one spoon each of mustard, Bengal gram
dal, gingelly and peanuts, which are added to oil, to which tamarind juice, salt and
jaggery is added. Cook this mixture till it thickens, then add the shredded copra.
To make the puliogere rice, mix 2 ladles of cooked rice with 3 spoons of the puliyogere
mix and 2 spoons of ghee and warm the rice. Cashewnuts can also be used instead of
peanuts.
Vaangi baath: Brinjal rice
To begin, a tempering is prepared with mustard seeds, black gram dal, Bengal gram dal,
dry chillies in ghee. Brinjals are added then that are cooked in buttermilk. Broken rice is
added and just enough water to cook the rice. The rice needs to be seasoned well.
Turmeric and green chillies are also added. Finally the spice powder prepared with black
pepper, cloves, cinnamon, coriander and cumin seeds is added. The rice is finished with
some ghee. There are many variations of preparing brinjal rice depending on the region
where it is prepared. For example in Tamil Nadu sesame seeds are used. Other whole
masalas such as cardamom, marathi mogu, nutmeg, mace are used in addition when
preparing the ground masalas. The dish is finished with a tempering of mustard seeds,
cashewnuts and curry leaves and finished with lemon juice and chopped coriander.

Bisi bele baath- rice preparation with vegetables and lentils

Prepare a spice mix with dried chillies, coriander seeds, pepper, cumin seeds,fenugreek,
black gram dal, Bengal gram dal, cloves, cinnamon and copra.
This rice preparation made by adding rice and to toover dal which has been boiled with
turmeric and ghee. Add tamarind water to the rice and dal. When the rice is done, season
the rice well with salt and the prepared spice mix and add the chopped beans.
Before finishing the rice make a seasoning with oil, mustard seeds, green chillies,Bengal
gram dal, Black gram dal, curry leaves and cashewnuts.

RICE PREPARATIONS FROM ANDHRA PRADESH

Mamidi Pulihora - Mango Pulihora
In this preparation the rice is cooked and kept separately. A base is prepared by
tempering mustard seeds, black gram dal, Bengal gram dal and curry leaves. After this a
ground paste of green chillies and salt, along with grated mango, turmeric, sugar and
coriander leaves is added to the oil. This mixture is then added to the prepared rice.

Kobbari Annam - Coconut Rice

This preparation is similar to the previous preparation with the addition of green chillies
that have been soaked in buttermilk and dried and cashewnuts in the initial tempering.
After this the grated coconut is added and sautéed for a while. This mixture is then added
to the rice.

Curd Rice
The rice in the curd rice is prepared in a mixture of milk and water and it is cooked till a
mashy consistency. Before adding the curd, the rice has to be cooled. Mix the curd
culture in completely in the rice. Leave it overnight to set in a warm place. Once the curd
is set, loosen the rice by adding some more fresh curd. Add appropriate seasoning. The
rice can be garnished with grated carrot and beetroot.
Kachi Biryani
This preparation requires a fair amount of precision as unlike other biryanis in which the
rice is partially cooked and layered with cooked meat, the meat is layered uncooked in
this preparation with partially cooked rice. A masala is prepared with cinnamon,
cardamom, cloves, bayleaf, peppercorn and shahijeera. The meat is marinated with
beaten curd, ginger garlic paste, papaya paste, chilli powder, turmeric powder, the
powdered masalas, salt and half of the fried onion paste and kept in this marinade for
about three hours. The rice is cooked to al dente in an aromatic liquid. In a heavy
bottomed handi, add the marinated mutton with melted ghee. Cover with chopped mint,
coriander, green chillies, lemon juice and fried onion. Spread the al dente rice over the
meat. Sprinkle saffron, ghee and lemon juice over the top of rice. Seal the handi well with
atta. Cook on high heat for initial 20-25 minutes, then on low heat for another 45
minutes.

Nawabi biryani is a richer version of biryani. It includes dry fruits such as apricots,
cashew, almonds, chironji and raisins that have been fried in ghee
The onions and red chilly are ground to a fine paste. The mutton is marinated with
yoghurt, ginger garlic paste, onion and red chilli paste, turmeric and salt. Since the
mutton is cooked, raw papaya paste is not added.
The marinated mutton is cooked till done. The rice is prepared like for a pulao and
cooked till almost done. The meat is placed in a heavy bottom pan, sprinkled with garam
masala and topped with rice. Before finishing the biryani on dum finish the rice with
saffron and ghee.

Hyderabadi Biryani is prepared in a different style from other biryanis. First the meat
marinated in basic ginger garlic and yoghurt is cooked in a paste prepared with whole
red chillis and cashewnuts. Along with these ingredients fried onions, garam masala and
salt are also added. Prepare the rice as for a pulao with green chillies and whole garam
masala and cook till done. For the layering layer the cooked meat with chopped mint,
coriander, fried onions, lemon juice and rice. Sprinkle saffron, milk and ghee over the
rice and cook on dum. The biryani is served garnished with egg quarters.

Vankaya Annam -Brinjal Rice

In the Andhra style brinjal rice, roasted sesame seeds and coconut are used. A masala is
prepared with roasted black gram dal, roasted Bengal gram dal, broiled coriander, red
chillies, cardamom, cloves, cinnamon, marathi mogga, nutmeg and mace. A tempering is
prepared with mustard seeds, cashewnuts, and curry leaves in ghee. To the same, brinjals
are added that have been cut into four and sauteed till soft with turmeric. Add the
powdered sesame and coconut, followed by the dry masala and salt. Add coriander leaves
to the brinjals. Mix in the prepared brinjals with the cooked rice. Finish with lemon juice.

Pulihora
In the Andhra style tamarind rice, the boiled rice and tamarind pulp are mixed together
and kept aside for an hour. Separately make a tempering with broken cashew, channa dal,
mustard seeds, curry leaves, turmeric and slit green chillies. This mixture is added to the
rice. Tamarind rice can be served hot or cold.
RICE PREPARATION FROM GOA

Prawn pulao
In this preparation first a prawn stock is prepared with prawn shells, onion, tomato, turmeric
and coriander powder. Strain the stock and keep it aside. For the rice, sauté onions, ginger,
garlic and tomatoes in ghee or oil. Only cumin powder is used. Saute the prawns till slightly
cooked. To the same pan add cloves, cardamom and cinnamon. Saute the rice, add the fried
prawns. To cook the rice add the stock, green chillies and salt to taste. Cover and cook the
rice till done.

RICE PREPARATIONS FROM MAHARASHTRA

Masala bhat
This is a rice speciality from Maharashtra. For the masala bhat, sauté the brinjals that
have been cut into wedges and the soaked rice along with curry leaves and cook together.
Prepare a masala with roasted coriander, cumin, dry chillies and dry coconut. Add this
masala to the rice as it is getting cooked along with goda masala, salt, sugar and
cashewnuts. Add one cup of curd at this stage.
Cook the rice on slow heat and before serving garnish with freshly grated coconut and
coriander.

Goleyancha bhaat
In this preparation, the besan is first cooked in some oil, to this salt and red chilli powder
is added. Other ingredients that are orderd are crushed peanut, dry coconut, jeera and
coriander powder. Bind all the ingredients with a little water, shape the dough into small
dumplings and keep aside. Prepare the rice like for pulao, add some salt, chilli and lemon
juice. When the rice is half cooked, add the dumplings and cook the two together on a
slow flame. Prepare a tempering with mustard seeds, heeng, curry leaves and add just
before serving.

Chitranna
In this preparation green moong dal and rice are soaked together. A tempering is prepared
with ginger, green chillies, mustard seeds, cumin seeds, curry leaves and turmeric. The
rice and moong dal are cooked together. The rice when done is finished with coconut
grating and lemon juice.

RICE PREPARATIONS FROM TAMIL NADU

Thengai sadham (coconut rice): A rice preparation consisting of rice mixed with roasted
shredded coconut, cashew nuts and tempered with green chillies, black gram, Bengal
gram, curry leaves, asafoetida and mustard seeds.
Elumichampazha sadham (lemon rice): A preparation of rice coloured yellow with
turmeric and tempered with peanuts, Bengal gram, black gram, curry leaves, asafoetida
and mustard seeds and finished with a generous sprinkling of lemon juice.

Pulliodarai (tamarind rice): A spicy preparation consisting of cooked rice simmered in a

tamarind base gravy and tempered with gingili oil, mustard seeds, green chillies, Bengal
gram and curry leaves.

Thair sadham (curd rice): Cooked rice mixed with smoothened whipped yoghurt and
tempered with, Bengal gram, curry leaves, asafoetida, split black gram, whole red chilly
and mustard seeds and is served cold.

RICE PREPARATION FROM GUJARAT

Khichadhi (Chaval )The Gujrati khichadi is prepared simply by mixing arhar or moong
dal together with the rice, washing and soaking them together. Prepare a masala with
sautéed sliced onions and ginger garlic paste. Saute the rice and dal for sometime and add
hot water. Cook till rice is done. Add ghee if richer khichri is required.
Bagharelo Bhat (given in practical class notes)
RICE PREPARATIONS FROM KERALA
Kozhi Biryani : Chicken biryani
The chicken is marinated with salt, crushed apices and turmeric.
Cook the marinated chicken in a base prepared with sliced onions, ginger, garlic, green
chillies, turmeric, red chilli powder and salt. Add the sliced tomatoes. Add yoghurt and cook
the chicken till three-fourth done. Finish the gravy with chopped mint and garam masala.
Cook the rice to three fourth doneness with salt and whole spices. Put the chicken masala
and rice in alternating layers drizzled with rose water, lemon juice and malabari garam
masala. Malabari garam masala consists of cardamom, cloves, cassia sticks, coriander seeds,
red chillies, aniseed, mace, fennel and curry leaves. Cook the biryani in dum for atleast 30
minutes. Serve garnished with fried onions, cashewnuts and raisins.
MEEN BIRYANI ( FISH BIRYANI)
The fish is marinated with a little turmeric, red chili powder and salt. A paste is prepared
with ginger, garlic, green chillies, poppy seeds and yoghurt. Shallow fry the marinated fish.
In the same oil fry sliced onions, ground paste coriander powder and turmeric. When the
masala leaves oil, add the fried fish, garam masala, chopped mint and coriander. Finish with
lemon juice. For the rice, heat ghee in a pan, add whole garam masala and fry the rice for a
few minutes. Cook the rice till three fourth done. Make two layers with the rice and fish
gravy, sprinkling garam masala, chopped leaves and saffron and rose water infused in milk.
Cover and cook in a dum for 30 minutes

RICE PREPARATIONS FROM RAJASTHAN

 Khuska : A dry fruit biryani.
 Mandawa ke Pulao : Vegetable and cottage cheese steamed along with the long
grained Basmati rice.
 Champ ki Biryani : Mutton chops steamed in aromatic spices and Basmati rice.
 Bajre ki Khichadi : Combination of millet and green lentil cooked with Rajasthani
spices.
 Gatte ki Pulao