Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, variety rice platter. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Variety Rice Platter is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Variety Rice Platter is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook variety rice platter using 90 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Variety Rice Platter:
- Get . Curd Rice -
- Take 1/2 cup rice, cooked till soft and mushy
- Get 1 cup yoghurt, whisked
- Prepare 1 tbsp. oil
- Get 1/2 tsp. mustard seeds
- Get 1-2 whole dry red chilies, broken
- Make ready 2 tbsp. roasted peanuts
- Take 1 sprig curry leaves
- Get 1 tsp. urad dal (split black gram)
- Prepare to taste salt
- Get 1 tsp. coriander leaves, chopped
- Get 1 tsp. gun powder / idli podi (opt)
- Make ready . Lemon Rice -
- Take 3 cups cooked rice
- Get 2 tbsp. oil
- Prepare 1/2 tsp. mustard seeds
- Take 1 whole dry red chilli
- Get pinch asafoetida (hing)
- Get 1 tsp. urad dal (split black gram)
- Take 1 tbsp. chana dal (Bengal gram)
- Make ready 1 green chilli, chopped
- Get 2 tbsp. roasted peanuts
- Prepare 1/2 tsp. red chilli flakes (opt)
- Prepare 1 sprig curry leaves
- Prepare 1/2 or to taste lemon juice
- Make ready to taste salt
- Get 1/2 tsp. turmeric powder
- Make ready 1 tsp. coriander leaves, chopped
- Make ready . Podi Rice -
- Take 2 cups cooked rice
- Take 2-3 tbsp. any idli podi (gunpowder)
- Prepare to taste salt
- Get pinch turmeric powder (opt)
- Make ready 2 tbsp. ghee
- Make ready 1 tsp. mustard oil
- Make ready pinch asafoetida
- Prepare 1-2 sprigs curry leaves
- Take 1-2 dry red chilies
- Make ready 1 tsp. urad dal (split green gram)
- Get 1 tbsp. coriander leaves, chopped
- Make ready . Coconut Rice -
- Take 2 cups cooked rice
- Make ready 1/2 cup fresh grated coconut
- Get 2 tbsp. oil
- Prepare 1 tsp. mustard seeds
- Make ready 1/2 tsp. cumin seeds
- Make ready 1-2 dry red chilies, broken
- Make ready pinch asafoetida
- Prepare 1-2 fresh red / green chilies
- Get 1 sprig curry leaves
- Make ready 1 tsp. ginger, grated
- Prepare 1 tsp. urad dal (split black gram)
- Get 2 tbsp. roasted peanuts / cashew nuts
- Prepare to taste salt
- Get 1-2 tbsp. coriander leaves, chopped
- Take . Eggplant Rice -
- Prepare 2-3 long eggplants, chopped
- Get 2-3 tbsp. oil
- Prepare 1 tsp. mustard seeds
- Prepare pinch asafoetida
- Make ready 1-2 sprigs curry leaves
- Get 1-2 dry red chilies
- Take 1 tsp. urad dal (split green gram)
- Prepare 1 onion, chopped
- Prepare 1 tsp. ginger, chopped
- Make ready 1 tsp. garlic, chopped
- Make ready 1-2 green chilies, slit
- Take to taste salt
- Get 1/2 tsp. turmeric powder
- Take 1 tsp. sambar powder
- Take 1 tsp. red chilli powder
- Get 2-3 cups cooked rice
- Make ready 1 tbsp. coriander leaves, chopped
- Get . Tomato rice -
- Make ready 2 cups cooked rice
- Prepare 2-3 tomatoes, chopped
- Make ready 2 tbsp. oil
- Take 1 tsp. mustard seeds
- Prepare pinch asafoetida (hing)
- Prepare 1 tsp. urad dal (split black gram)
- Make ready 1 tbsp. chana dal (Bengal gram)
- Get 1 onion, chopped
- Prepare 2-3 garlic cloves, chopped
- Take 1 " ginger, chopped
- Make ready 2 fresh chilies, chopped
- Make ready 1 sprig curry leaves
- Make ready to taste salt
- Prepare 1/2 tsp. turmeric powder
- Take 1 tsp. sambar powder (opt)
- Make ready 1 tsp. coriander leaves, chopped
Instructions to make Variety Rice Platter:
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- 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.
- 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.
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- 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.
- 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.
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- 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.
- 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.
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- 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.
- 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.
- Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.
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- 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.
- Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add the eggplants and rest of the dry spices.
- 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.
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- 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.
- 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.
- 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.
So that’s going to wrap it up for this exceptional food variety rice platter recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!