Showing posts with label RICE. Show all posts
Showing posts with label RICE. Show all posts

Sunday, September 27, 2015


Chicken Biryani Recipe @

Festive season is incomplete without gathering to enjoy good food. This is the time to meet and mingle with our immediate family members as well as our close relatives.

One of the most popular choice to serve during special occasion was Chicken Biryani.  An aromatic dish combining rice and chicken in one single pot.

There are so many variety of biryani made with chicken, meat and poultry.  They differ from one another due to special spices used and the way it was made.

This Chicken Biryani requires marinating the chicken with yogurt, ginger, garlic and spices.  It is best if you can marinate it longer so this allows chicken  to absorb all the flavor.

As for chili powder and green chili, adjust to your preference.    Do fry the onion until it turns golden brown, this will take some time so be patient. .

Sunday, August 30, 2015


Chicken Korma Recipe  @

There are various ways to cook Chicken Korma, it can  be richer with cream / coconut or lighter without those addition.  Make it even lighter by removing the skin and trim all fats from the chicken before cutting into 10-12 pieces..

Chicken Korma Without Coconut was  a family favorite.  We love to serve this dish over Dry Fruit Naan. or  Ghee Rice / Corn Peas Pulao.  Chicken Korma has a strong Persian influence.   Traditionally chicken is braised and the sauce thickened using ground nuts.

In restaurant, it is often full of fat (cream, butter and creamed coconut). Instead I have created  a creamy texture by using low fat evaporated milk and thickening the sauce using ground almonds.

This recipe is versatile, you can use most meat, fish or vegetables instead of chicken.  Have added 2 cups of water but this is entirely up to you, this depends on how thick you want you gravy to be.

Sunday, July 26, 2015


Rice recipes @

Corn Peas Pulao is a colorful and delicious meal  using basmati rice, whole kernel corn and  peas.  It was mildly spiced and  fragrant.   Best serve with a spicy gravy either vegetarian or non vegetarian for your family and friends..

This Corn Peas Pulao can be prepared  in rice cooker or pressure cooker but mine cooked on stove stop from start to finish. Be caution if you're choosing this method especially after the water has evaporated. you need to  turn your stove to the  lowest setting.  Placing a flat pot lid before putting the rice pot was a safest way to get rid of burnt rice..

Have added   3 cups of water for this recipe ,  on ratio of 1 : 1.5.  Too much water, your rice will turn mushy and less water  your rice would turn chewy.

Sunday, May 25, 2014


There  are various ways to cook Tomato Rice either using fresh/canned tomatoes or  tomato puree. Even I have shared  another  recipe  that were differ slightly from one another due to the ingredients/spices used. If you want to check the recipe click  here. .

This is one of my favorite weekend meal. It uses tomato puree instead of fresh tomatoes. Please take note. different brands  of tomato puree produce extra  sour  to this dish. So  use your own  judgement as to how tangy  you want the rice to be.  Am using a concentrated tomato puree of Italian origin  but for other brand, highly recommended to add more than 2 tablespoon.

A blend of tomato puree, onion, garlic and spices are used to create a bed of delicious fluffy rice. Tomato Rice goes well with spicy chicken, lamb or vegetable gravy if you're a  vegetarian.

Serves  :    2-3

2 cups long grain rice uncooked
2 green chili slit
1 big onion chopped
3 tablespoon oil/butter
2 tablespoon tomato puree
1 tsp chili powder
1/4 tsp turmeric powder
1/2 in ginger paste
2 cloves garlic paste
4 cups water


Rinse the  rice in cold running water  until  the water is  clear, drain.

Heat oil/butter in a deep pot, add in onion and salt, fry until onion turns soft.

Now add the tomato puree, chili powder, turmeric, ginger, garlic and green chili, cook with low flame until fragrant.

Pour 4 cups of water onto the pot, add the rice. Add more salt if needed, stir in between. Transfer this onto rice cooker if using. If cooking using stove top. cook until the water has been absorbed by the rice.

Put the lid on, lower the flame and continue to cook for 5 minutes.

Uncover and remove from heat. Fluff  rice with a fork. Serve hot.

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Sunday, December 2, 2012


Chana/Garbanzo Pulao

Once in a while, I love to cook up a one pot meal that  does not need any elaborate side dishes yet was filling.

This is one of my favorite rice using garbanzo beans.  I had used  dried chickpeas  but if you are pressed for time just pick a can of garbanzo beans from your supermarket shelf.

Adding those spices make this dish  extra delicious with exotic flavor. Although one can find the recipe under the same name over the net but it varies from one household with another, so choose one that suits your palate.

Sunday, September 2, 2012


Pineapple Rice

This recipe originates from one of cookery shows aired every morning. Though there are  various method to cook this pineapple rice but this one suits a vegetarian.

You can easily adapt  this recipe to be one pot meal by adding chicken, egg or seafood. The pineapple chunks  give this dish a unique taste that everyone will love. Was pleasantly surprised how good it was!

Monday, March 26, 2012


Moong Dal Rice Recipe @

A fantastic  dish  that offers almost a complete meal using moong dal and rice. There are various ways to cook them. some added ground pepper or other spices as well.

This recipe was perfect. My family raved about how good it was. Perfect blend of seasonings comprise of mustard seeds, whole cumin, ginger and chili powder makes this rice so appetizing that you can eat them without any gravy. I honestly didn't expect them to like it so it was a great surprise! Even the color made it fun for them to eat.

Thursday, December 8, 2011


Fried rice is an easy one pot meal by stir frying the main ingredient,  cooked rice.  It is so versatile that you can add almost any vegetables and meat or seafood to it, either vegetarian or non vegetarian style. It tastes great as a meal on its own. .

For best result, make sure the rice is cooked and cooled beforehand so the grain will separate when frying. This instantly create a delicious and satisfying  meal with amazing flavor and texture.

Servings    :     3-4

300g  cooked rice
2 TB  sesame oil
1 TB  cooking oil
1 tsp chili powder (optional)
2 green chili sliced
1 medium onion sliced
2 cloves garlic minced
1/4 C  water
1  TB  light soy sauce
100g carrot cubed
100g french bean/capsicum
1/2 C  frozen corn
black pepper to taste
salt to taste
2 stalks spring onion
2 stalks coriander leaves


Heat the sesame and cooking oil, fry onion and garlic until fragrant.

Add in red and green chili, salt, pepper, soy sauce, water and salt, stir for a minute.

Now add the carrot and bean, cook until carrot turns soft but still crunchy.

Pour in the rice, stir until it heated through and add more salt if required.

Garnish with spring onion and coriander leaves. Serve hot.

Monday, November 7, 2011


Pulao Recipe @

You  might have eaten  pumpkin pie, pumpkin soup, pumpkin bread or pumpkin pancake but have you tried Pumpkin Pulao?  It  is an easy and irresistible recipe with  pumpkin and basmati rice. This nourishing pulao has a lot of flavors and very satisfying meal. It goes very well with raita and meat dishes but far simpler and quicker to prepare..

This wonder vegetable is loaded with Vitamin A and anti-oxidant, good source of Vitamin C. K. E and lots of minerals including magnesium, potassium and iron.

Monday, October 24, 2011


Instead of plain white rice, try adding colorful vegetables to them, not only it improves the flavor but colorful and healthy as well.

Corn  is rich in fiber, contains Vitamin B1. B5, Vitamin C and helpful for detoxifying your colon while carrots are an excellent source of  beta-carotene.

If using basmati rice, soak it for 30 minutes then drain. Add in the rice after the water has reached boiling point. It is best eaten with spicy gravy of your choice..

Serves  2

1 c uncooked rice washed and drained
1/2 C carrot cubed
1/2  C corn kernel
2 green chili slit
1 tsp ginger garlic paste
1 stick cinnamon
2 TB oil/ghee
1/2 tsp cumin seed
1/2 tsp mustard seed
1  onion chopped
a sprig of curry leaves
2 C water
salt to taste
fried onion for garnish


Heat the oil in a deep pot, fry mustard seed, let it crackles. Add cumin seed, cloves, cinnamon and curry leaves, fry until fragrant.

Add in onion, ginger garlic and green chili, fry until onion turns soft.

Now add the carrot, salt and corn, fry for a minute. Pour in 2 cups of water and the drained rice.

Bring to boil and cook until water evaporates. Using the lowest heat, cover the pot and cook for another 5 minutes.

Fluff with a fork and place onto a serving plate.  Garnish with fried onion if desired.

Monday, July 18, 2011


Rice is a staple in every Asian home, Instead of preparing the usual white rice, I have added cauliflower and spices to the rice. This combo turns out perfect for a quick fix meal. Adding chili powder is optional, you can omit this altogether but it gives really a nice flavor and color to this dish.

Yield   :    8 servings

2 C  rice rinsed
4 C water
2  green chili slit
1 Onion chopped
1 tsp ginger minced
1 tsp garlic mince
1 C cauliflower cut into small pieces
2 tsp chili powder
1/4 tsp turmeric powder
3  TB ghee/oil
Coriander leaves
salt to taste
toasted cashew nuts (optional)


Heat the oil, add in onion and fry until light brown. Now add ginger, garlic and green chili, fry until fragrant.

Add in chili powder, turmeric and salt, fry for a minute. Add little water. Pour the cauliflower, stir until well coated with spice.

Add the rice and water, cook until the water evaporates. Reduce the heat to the lowest, cover pot and continue cooking until rice is fully cooked about 10 minutes.

Remove from heat, serve garnished  with coriander leaves.and cashew nut.

Thursday, June 16, 2011


ghee rice recipe @

Most common rice dish during a festive occasion or just a normal family gathering. There are so many ways to prepare this delectable and aromatic rice. Some done without adding the evaporated milk but I have tried both, preferred the ones with milk, gives an extra flavor to the rice.

If using basmati rice, soak them for 15  minutes before proceeding. You can cook this rice using stove top, rice cooker or pressure cooker. For cooking on stove top, do use lowest heat after the water has been absorbed by the rice to avoid getting burnt. Best eaten with spicy gravy.

Monday, May 2, 2011


If you enjoy Chinese food, you have definitely eaten Chinese fried rice. There are so many recipes out there with different ingredients. This simple dish is very  popular in many parts of the world. It can be cooked according to your taste and availability of items from your pantry.

For non spicy version,  you can reduce the chili paste used. Have added cauliflower and peas but carrot, french bean, capsicum  or mushroom are best alternative. You could  add  more vegetables or may be throw in some chicken or prawn if you want.  Even without those it is so tasty,  fulfilling  and a great meal on the go..

Serves    :     4-5

2   C  cooked rice (leftover rice is perfect)
1/2 C peas
1/2 C carrot finely chopped
1/2 C  cauliflower/ french bean sliced
4 spring onion chopped
3 T cooking oil
3  cloves garlic minced
1 tsp ginger minced
2  T  chili paste
1/2  tsp ground pepper
1-2 T vinegar
salt to taste
extra spring onion for garnish


Heat the oil, fry garlic, ginger and spring onion for a minute. Add chili paste, fry until fragrant.

Add in vegetables, salt, pepper  and sprinkle with water, cook until vegetable is cooked.

Now add the cooked rice, stir until well coated with the spices. Add the vinegar and more salt if required.

Remove from heat. Garnish with chopped spring onion, serve hot.

Monday, March 28, 2011



This is a simple and healthy one pot meal using mushroom. I used canned button mushroom but if you're using fresh mushroom cook it longer until it is cooked.. For basmati rice, soak for 30 minutes before cooking.

Adjust the spice level to your requirement. My family love this mildly spice and yummy rice.

Serving  :    4-6

2  C  uncooked rice
2  Onion chopped
1  C   mushroom sliced
1  Tomato chopped
2 green chili slit
2  tsp  chili powder
1/4  tsp turmeric powder
1  tsp fresh ginger paste
1  tsp garam masala
3 garlic chopped
1 in cinnamon
salt to taste
2 cloves
2  T oil/ ghee
coriander leaves
4  C water


*  Heat the oil, fry cinnamon, cloves, add the sliced onion, fry until light brown.

*  Add the ginger, garlic, green chili and tomato, cook until tomato turns soft.

*  Now add the chili powder, turmeric, garam masala and salt, cook until oil separates.

*  Add the mushroom, stir until well coated and cooked.

*  Pour the cleaned rice and 4 cups of water, cook until water evaporates.

*  Using low heat simmer and covered for 10 minutes until rice is almost done. Sprinkle with coriander leaves

*  Serve hot.

Linking to Risotto Contest

Linking to Ginger Galore

Friday, December 10, 2010



A popular South East Asian dish, made of lontong (compressed rice cake) either home made or store bought. The preparation is pretty similar to mee goreng (fried noodle). They are cubed and fried together with blended dry chili, onion and sauces. Prawn, chicken or mince meat are added together with eggs to further enhance its taste.

This dish is almost a complete meal by itself. The key to make this really fast is to get ready all the ingredients before your turn on the heat for cooking. The following merely a guide, you can substitute or add according to your preference..


500g lontong (rice cake) cubed
2-3 T chili paste
1 onion chopped
3 cloves garlic
1/2 tsp ginger paste
250g prawns shell removed
2 tomato chopped
2 T tomato sauce
1 T sweet soy sauce
2 T oyster sauce
2-4 eggs beat lightly
3 T cooking oil
Scallion for garnish


* Heat oil, fry onion, garlic and ginger until fragrant. Add blended chili, tomato, salt and the sauces, stir for 2 minutes.

* Add the prawn and fry until prawn is cooked. Add the cubed rice cake.

* Push ingredients to the side of pan, add more oil if needed, pour the eggs into the middle and let eggs cook.

* Mix with the other ingredients, stir well. Remove from heat.

* Garnish with scallion at the time of service.

Friday, June 11, 2010



There are so many ways to cook tomato rice but my choice goes to this recipe, simply fantastic.

When using tomato puree make sure you taste first before adding since certain brands are fully concentrated and adding too much will make the rice overly sour and spoil the taste of this yummy rice..

You could use basmati rice but that requires soaking  for about 30 minutes before hand. The water level should be 1 inch above the rice. Let's cook...


2 cups long grain rice/basmati
2 green chili slit
1 onion chopped
1/2  cup  tomato puree
1/2  tablespoon  ginger garlic paste
1/2  tablespoon  chili powder
4   tablespoon  butter or oil
1/4 teaspoon turmeric powder
2 T chopped coriander leaves
1 stick cinnamon
2 cardamoms
salt to taste
4  cup  water


* Heat the oil, fry cinnamon, cardamom and onion until light brown. Add ginger garlic paste, green chili and coriander leaves, cook until fragrant.

* Now add the tomato puree, chili powder, turmeric and salt, stir until well blended.

* Transfer this onto rice cooker, add rice and required water to cook the rice, on the switch.

* Rice is ready to eat with your favorite curry. Enjoy!

Linking to 100% Original Recipe Contest
                March's Iron Chef Challenge

Tomato Rice on Foodista

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Thursday, April 22, 2010



Today my sons are not eating at home since they have an outdoor assignment. It would be great to cook what I loved most. Sambar (tangy lentil and vegetable curry) is my all time favorite food. The same thing I'm going to prepare, it is a marriage of two different dishes, tomato rice and sambar and this is how it is created and done in my style, you could use other vegetables too. The result? Truly amazing taste, wonderful one pot meal. Fantastic!!! Give a try and you would know what I mean.


1 and 1/2 cup basmati rice (soak for 30 minutes then drain)
1/2 cup cooked garbanzo bean
1 carrot cubed
1 potato cubed
1/4 cup green peas
1/4 cup whole kernel corn
2 onions chopped
2 tomatoes chopped
1 and 1/2 tablespoons sambar powder
2 teaspoons chili powder
1/4 teaspoon turmeric powder
1 teaspoon mustard seeds
1 sprig curry leaves
1 tablespoon tamarind mix with 1/2 cup water
pinch of asafoetida
3 cloves garlic minced
salt to taste
3 tablespoons ghee or oil


* Heat the oil, splutter the mustard seeds, add onion and curry leaves, fry until light brown. Add garlic, stir for a few minutes, add tomato and salt. Cook until tomato turns soft.

* Now add chili powder, sambar powder, turmeric, asafoetida and some water, fry until fragrant.

* Add the vegetables and tamarind juice, cover the pot, cook until vegetable turns soft.

* Pour in the rice and sufficient water to cook the rice, add salt.

* Once the water is evaporated, cover pot and continue to cook for 10 minutes using slow heat.

* Dish out onto serving plate and enjoy your delicious sambar rice.


My blogger pal, E-na Zarina, Nagoya has sent the following beautiful card which is snapped by her. Thanks for your kind thought hope our friendship will  last forever.


Sunday, April 4, 2010



This is one of popular breakfast dishes, it is so versatile that any vegetable, meat or seafood could be added and the spice level is up to individual taste. Normally leftover rice is being used for making fried rice the following day if not freshly cooked one could be used. Added bird's eye chili for extra hot flavor and sprinkled fried anchovies on top. For vegetarian version kindly omit the prawn and fish ball.


5 cups cooked rice
1 carrot cut into small
1/2 cup green peas
1/2 cup whole kernel corn
salt to taste
15 prawn shell removed
3 tablespoons oil
10 fish balls cut into halves

12 red bird's eye chili
5 red chili
8 shallots
4 cloves garlic


1. Heat the oil, fry the blended ingredients and salt until fragrant.

2. Add in carrot, peas and corn, sprinkle some water and stir for a few minutes.

3. Now pour in prawn and fish ball, stir until the color changes.

4. Add rice, stir until well mixed. Add more salt if required.

5. Serve hot.

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Tuesday, February 23, 2010



We used to buy chicken rice from our favorite shop but no more from now since my family have accepted and enjoyed this one cooked by me. Added carrot and potato in the soup to make it healthier,  fried the chicken with addition of turmeric, ginger, garlic, soya sauce and honey although the chicken could be taken as it is.


500g long grain rice washed
3 shallots sliced
3 cloves garlic
1 inch ginger sliced
2 tablespoons sesame oil
2 screwpine leaves
chicken stock

1 whole chicken cleaned
2 screwpine leaves
2 cloves garlic
1 inch ginger sliced
3 shallots
1 piece cinnamon stick
2 teaspoons white peppercorn coarsely ground

10 red chilli
5 red bird's eye chili
4 cloves garlic
1 cup water
2 tablespoons brown sugar
1 inch ginger
salt to taste
2 teaspoons vinegar/lime juice


1. Boil water, salt, screwpine leaves, rub chicken with ginger and garlic then put the chicken into boiling water with  shallot, cinnamon and white pepper, cook until tender. Keep the stock for making the soup and cooking the rice.

2. Remove chicken  from the stock and cut into bite sizes. If you prefer to fry them, coat with 2 tablespoons of  honey, turmeric powder, ginger, garlic, salt and dark soya sauce, marinate for 30 minutes..

3. Heat the oil, add shallots, ginger, garlic and screwpine leaves, fry until fragrant. Add the rice, stir for about two minutes..

4. Add water, chicken stock,  and salt, water level should be 1/2 inch above the rice,cook the rice until done.

5. For the soup, reboil chicken stock, add water,  vegetables if any, spring onion, salt and pepper.

6. Put the red chili, bird's eye chili, garlic, ginger and 1/2 cup water into a blender.

7. Transfer ground ingredients in a pot, add water, brown sugar and salt. Cook until thick.

8. Remove from heat, add vinegar or lime juice.

9. To serve, place the rice and chicken in a plate together with the soup and the chili sauce.

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Wednesday, January 27, 2010


One of the simplest fried rice you could have cooked, using less spices and minimum ingredients but great taste. Occasionally love to cook this dish for my children.


3 cups cooked rice
1/2 cup shelled prawn
1/2 cup chicken cubed
1/2 cup green peas
2 cloves garlic chopped
2 eggs beaten with pinch of salt
3 tablespoons oil
1 teaspoon black pepper
1 tablespoon soya sauce
salt to taste


1. Heat oil, pour beaten egg and scramble it.

2. Push the egg to the side of the pan, add garlic,prawn, salt and chicken cook until the colour changes.

3. Add rice, peas, soya sauce and black pepper, stir well.

4. Transfer onto a plate, serve hot.

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