indian cuisine

This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don't need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you'll have fluffy, flavorful jeera rice ready in under 10 minutes.

Perfect Jeera Rice (Indian Cumin Rice)

Long grain Basmati Rice

Water (+ extra for soaking)

Ghee

Bayleaf

Cinnamon Stick

Cloves

Jeera (Cumin Seeds)

Green Chilli (or Serrano Pepper, chopped finely)

Salt

Coriander (chopped for topping)

Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.

When you are ready to cook, drain all the water from the rice and set the rice aside.

Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it. Saute the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice.

Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.

Indian-Style Pilaf

(345 g) basmati rice

onion, finely chopped

olive oil

garlic,

cardamom

clove

bay leaf

cinnamon,

(750 ml) water

Salt and pepper

In a bowl, place the rice and cover with cold water. Rinse the rice and repeat until the water runs clear. Drain well.

In a medium saucepan over high heat, brown the onion in the oil. Add the garlic, spices and rice. Season with salt and pepper. Continue cooking over medium heat, stirring until the rice just begins to stick to the bottom of the pan. Add the water. Stir and bring to a boil.


Cover and cook over low heat for about 12 minutes or until the rice is tender. Remove from the heat and let rest for 5 minutes.

loved this rice -what should I serve with the slow cooker butter chicken and this rice - - thinking of a vegetable to serve with this dish.

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), and sometimes, in addition, eggs and/or potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran and Iraq. It is a dish that has acquired a niche for itself in South Asian cuisine.

Chicken Biryani

salt

turmeric

saffron (soaked in 2 tbsps hot milk)

garam masala

green cardamoms

cloves

cinnamon

star anise

caraway seeds (shahi jeera)

strand mace

mint leaves

red chili powder (Optional)

chicken

basmati rice

plain yogurt ((curd

ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))

Lemon juice

green chili

ghee

onion

onions

yogurt

water

To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice &amp;amp; red chili powder.

Mix up well and taste the marinade. Add more salt and spice if needed.

Make slits on the chicken pieces. Add it to the marinade &amp;amp;mix well. Cover and set aside for 1 hour to overnight.

Rinse basmati rice three times and soak for 30 mins. Drain to a colander after 30 mins.

Heat ghee or oil in a pot or pressure cooker.

Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera &amp;amp; mace. Skip them if you do not have.

When the spices begin to sizzle, add onions &amp;amp; fry them evenly stirring often until uniformly light brown but not burnt.

Add chicken &amp;amp; saute until pale for 5 mins on a medium heat.

Cover &amp;amp; cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.

Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder &amp;amp; 1 teaspoon garam masala.

Mix everything well and layer chicken evenly at the bottom.

Spread drained rice in a layer over the chicken.

To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.

Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.

Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice.

Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions &amp;amp; saffron soaked milk if using.

Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.

Cooker method - Set the flame to medium high. Cover &amp;amp; place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further.

Rest until the pressure settles. Fluff up the chicken biryani with a fork.

Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.

Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).

Perfect Instant Pot Butter Chicken Curry - A vibrant and tantalizing butter chicken curry recipe that is made in just minutes using your pressure cooker!

Perfect Instant Pot Butter Chicken Curry

chicken thighs

butter, (or ghee)

onion,

garlic, (minced)

ginger

curry powder

Garam Masala

smoked paprika

tomato sauce

heavy cream

cilantro (for garnish)

Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don&#x27;t burn. Once the onions are soft, turn off.

Pour 1 cup water into the pot. Then use a wooden spoon to scrub the debris off the bottom of the pot. (This ensures the burn notice will not go off!)

Add the chopped chicken thighs and canned tomato sauce. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot&nbsp;Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.

Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.

https://content.jwplatform.com/videos/aGh0O245.mp4

Perfect Instant Pot Butter Chicken Curry - A vibrant and tantalizing butter chicken curry recipe that is made in just minutes using your pressure cooker! This flavorful classic Indian butter chicken recipe is sure to be a hit with your family.

Chicken swimming in a smooth, thick, wonderfully warm and flavorful sauce?? What's not to love?

Easy Butter Chicken

full fat Greek yogurt

lemon

butter oil

fresh garlic, squeezed through a garlic press

cumin

coriander

cayenne pepper

salt (more

sugar

full fat coconut milk (heavy cream

rice

cilantro leaves

bread

Sweet potato dosa is much easier and quicker to make than traditional dosa as the batter does not require any soaking, blending or fermenting. It's delicious, filling, naturally gluten-free and vegan.

Easy sweet potato dosa

vegetable oil

tsp black mustard seeds

curry leaves

red chillies (deseeded for less heat), sliced finely

garlic cloves, diced finely

1 tsp garam masala

juice of ½-1 lime, adjust to taste

½ tsp salt, adjust

flour rice

cornstarch

½ tsp salt

turmeric (for colour, optional)

approx. 480 ml / 2 cups of water

oil,

coriander,

coconut yoghurt

Heat up the oil in a heavy-bottomed frying pan or pot. Once hot, add mustard seeds, and curry leaves. Fry for a few minutes until the mustard seeds make a popping sound.

Add chopped onion and chillies. Fry (stirring now and then) for a few minutes, until softened and lightly caramelised. Add in garlic and ginger and fry off gently until they both become fragrant and the garlic softens.

Stir in garam masala and fry off for 1 minute stirring the whole time.

Add cubed sweet potatoes and about 1 cup of water. Cover with a lid and cook for about 15 minutes - until the potatoes are cooked through.

Turn off the heat but do not take the lid off just yet - allow potatoes to finish cooking in their own steam for an extra 5 minutes.

Squash the potatoes with a fork / wooden spoon. Sprinkle with lime juice to taste and adjust the amount of salt to taste.

Place rice flour, cornflour / cornstarch, salt and turmeric (if using) in a medium mixing bowl.

Mix in approximately 2 cups of water to begin with and oil. Set aside for 10 minutes.

Give the batter a good mix and check for consistency. It should be runny so you may need to add an extra splash of water to it to achieve this.

Heat up a small non-stick pan (mine was 20 cm / 8" in diameter) on a medium heat. Allow it to get hot before brushing its surface with ½ tsp of oil. Allow the oil to heat up. Mix the batter really well before pouring each crepe as rice flour tends to sink to the bottom really quickly.

Ladle (do not pour and swivel like you would with regular crepes!) approximately 60 ml / ¼ cup (if using a 20 cm / 8" size pan) of batter onto the pan in a circular motion, going from the outside of the pan to the middle. If any gaps form, quickly fill them with a little more batter, but be careful not to make the pancakes too thick by ladling too much extra batter on top of the set batter. There should be lots of little holes forming on the surface as soon as the batter hits the hot pan. If they don't form it means that your pan / oil isn't hot enough!

Allow the pancake to cook on one side without touching it until the edges become golden and start lifting up gently (approx. 2-3 minutes). Turn the pancake gently using a large spatula and cook on the other side for 1-2 more minutes. The longer you cook them the crispier they'll become, but they will lose their flexibility. I don't mind that, but please adjust the cooking time to YOUR preference. Also be aware of your pan's hot spots - once you flip your pancake, make sure you adjust its position on the other side to ensure that there are no raw batter areas.

Fill each crepe with sweet potato filling and sprinkle with a generous amount of coriander. Serve with coconut yoghurt and a dollop of sour chutney on the side.

Vegan masala dosa is a crispy South Indian crepe filled with a spicy potato filling and topped with chilli sauce or coconut chutney. Naturally gluten-free.

Vegan masala dosa

½ tsp fenugreek seeds

1 tsp salt

potatoes

green chillies, diced finely

2.5 cm / 1" ginger root, diced finely

chilli flakes

peas

tbsp cashew nuts, pan-roasted

sambal oelek, to serve

g / 1 cup desiccated coconut

ginger root

green chilli, deseeded

salt,

juice of ½ lime

black mustard seeds

cumin seeds

Place rinsed basmati rice in a large bowl. In a smaller bowl, place dal and fenugreek seeds. Fill both bowls with water so that the dry ingredients are well covered and set aside for 8 hours (or overnight) to soak.

The next day, place drained (don't throw away the soaking water just yet as it will come in handy) rice, dal and fenugreek seeds in a blender. Add ¾ cup / 180 ml of soaking liquid and salt and blend until super smooth. Place the batter in a large bowl, cover with a piece of cling film (glad wrap) and set aside in a warm place (for about 8 hours / overnight) so that the batter ferments.

If you are ready to fry the dosa pancakes, check the batter's consistency. It should be somewhere between pancake and crepe batter. Heat up a medium frying pan on a low-medium oil, brush it with a generous amount of vegetable oil and ladle about 2-3 tablespoons of the batter onto the pan. Use the back of the ladle to spread the batter by making a large spiral on the surface of the batter from the middle of the pan outwards.

Cook for about 2 minutes on one side, then gently flip over to the other side and fry for another 2-4 minutes, until golden brown and cooked through.

Place cooked dosa on a plate, pile spicy potato filling in the middle, sprinkle with roasted cashews and chopped coriander and fold in half. Serve with a spicy sauce like sambal oelek and coconut chutney.

Boil the potatoes until tender, drain and mash.

Add chopped onion and green chillies. Fry (stirring now and then) for a few minutes, until softened. Add in garlic and ginger and fry off gently until they both become fragrant and the garlic softens.

Mix in turmeric and a fat pinch of chilli powder or flakes into the aromatics.

Add mashed potatoes, frozen peas and salt. Keep it on the heat until the peas defrost and the excess water cooks out. Keep warm until needed.

Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes).

Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. Season with salt and lime juice.

Heat up oil in a small frying pan. Once the oil is hot, add mustard seeds and fry gently until the seeds start to pop.

Next, add in cumin seeds and crushed curry leaves and sautée them in the oil for a few seconds.

Add tempered spices (including leftover oil) into the chutney and mix well.

This vegan red lentil dhal is super easy make, there is no need to pre-soak lentils as they cook really quickly. It makes for a great naturally gluten-free and packed with plant protein mid-week dinner.

Vegan red lentil dhal

oil rice

onion, finely diced

garlic cloves, finely diced

tsp ginger

tsp cumin

tsp coriander

1½ tsp garam masala

½ tsp ground chilli

approx. ¾ tsp coarse salt, adjust

tomatoes

cashews

coconut milk

red chilli, finely sliced (optional)

Heat up 1 tbsp of oil in a heavy bottomed pot or pan. Once the oil heats up, add sliced onions, garlic and ginger. Sauté, giving them a stir from time to time, until the onions turn translucent.

Decrease the flame to low and mix all the ground spices into the onion mixture. Allow them to fry gently for a minute or so.

Tip rinsed lentils and chopped tomatoes into the pot and top with about a 240 ml / 1 cup of water. Allow the lentils to simmer on a low heat until all the water has been absorbed. Check on it frequently so that the bottom does not burn.

Check the lentils for doneness and top up with a bit more water if the lentils are still tough. The exact amount of water depends on what texture of dhal you prefer - it can be drier and full of texture or more soupy according to personal preference. If you prefer the latter you'll need more water.

While the lentils are cooking, pan roast the cashews on a dry pan (no need for oil) until slightly browned on both sides, making sure you agitate them a fair bit as they burn easily.

Once the water gets absorbed and you are happy with the texture of your dhal, add coconut milk, bit by bit, allowing each portion to be absorbed by the lentils.

Serve warm with tempered spices, a swirl of vegan yogurt, fresh coriander and roasted cashews.

Heat up the remaining 1-2 tbsp of oil in a small frying pan (I used the same pan I toasted the cashews on).

Once the oil gets hot, add mustard seeds, curry leaves and chilli slices (if using).

Allow them to fry quickly, agitating the pan (by stirring or swivelling it off the heat) frequently until some of the mustard seeds have popped.

A delicious tomato chutney recipe that&#39;s basically a ketchup substitute, full of complex flavors and a little heat. Everybody who tries it agrees it is amazing - be prepared to give lots away!

Top 21 indian cuisine recipes from across the web

The most viewed indian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perfect Jeera Rice (Indian Cumin Ri...

Indian-Style Pilaf

Chicken Biryani

Chicken Biryani

Perfect Instant Pot Butter Chicken ...

Easy Butter Chicken

Easy sweet potato dosa

Vegan masala dosa

Vegan red lentil dhal

Addictive Tomato Chutney Recipe

Diabetic Friendly Vegan Breakfast P...

Quick and Easy Chicken Curry Recipe

Instant Pot Beef Biryani

Pumpkin coconut curry

Squash and Lentil Curry

Amritsari Chicken Masala Recipe

Easy vegan korma

Vegan curry with green beans

Vegan Malabar curry

Chicken Pakora

Fish Head Curry

Top 21 indian cuisine recipes from across the web

The most viewed indian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Jeera Rice (Indian Cumin Ri...

Indian-Style Pilaf

Chicken Biryani

Chicken Biryani

Perfect Instant Pot Butter Chicken ...

Easy Butter Chicken

Easy sweet potato dosa

Vegan masala dosa

Vegan red lentil dhal

Addictive Tomato Chutney Recipe

Diabetic Friendly Vegan Breakfast P...

Quick and Easy Chicken Curry Recipe

Instant Pot Beef Biryani

Pumpkin coconut curry

Squash and Lentil Curry

Amritsari Chicken Masala Recipe

Easy vegan korma

Vegan curry with green beans

Vegan Malabar curry

Chicken Pakora

Fish Head Curry￼

The most viewed indian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fish Head Curry