Category Archives: Rice Varieties

French Biryani

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 4 people
Recipe Category: Lunch
Recipe Cuisine: Indian


Basmati rice – 2 cups (Wash and soak it in water for 15 mins.)
Sliced onions – 2 nos.
Grated carrot – 1.5 cups
Sliced green chillies – 4 nos. (if you wish, add more)
Cinnamon/cloves/cardamom (lavangam pattai, crambu, elakka) – each 3 nos.
Bay leaf – 2 nos.
Cashew nuts – 10 nos. (optional)
Raisins – 10 nos. (optional)
Coriander leaves (kothamalli) – 3 sprigs
Ghee – 1 tablespoon
Salt – as desired

For Garnish (Optional)

Ghee – 2 teaspoon (for garnishing)
Sliced onions – 1/2 no. (for garnishing)


1. In a pressure cooker, heat Ghee and add bay leaf, cinnamon, cloves, and cardamoms. Then add onions followed by green chillies.

2. Fry onions and green chillies until onions turn transparent. Add cashew nuts and raisins. Adding raisins is optional.

3. Saute until cashew nuts turn golden brown and raisins become large in size. Then, add grated carrot.

4. Saute the grated carrot for four to five minutes. Now add the washed rice and stir well.

5. Add four cups of water and when the water starts to boil, add coriander leaves followed by salt.

6. Close the cooker lid, put weight and cook for three whistles. Wait till the pressure comes down completely and then open the cooker lid.

7.  For garnishing: Heat two teaspoons of Ghee in a pan. Add onions and fry until they turn crispy brown. Now, garnish the French Biryani using the fried onions. This step is optional. I do it for extra flavor.

Now, French Biryani is ready!

Serve. Spicy curry and Raita

Egg and Soyabean Sprouts Fried Rice

An egg-tremely fast and tempting friedrice!
I had bough a large pack of soybean sprouts thinking that I’ll finish it off soon. Soybean sprouts get spoiled soon.
With the big pack, I made subzis, curry, and sandwiches. Then, when I looked for some rice varieties using sprouts, I found this tempting recipe in cookingandme website.
Believe me or not, this dish came out very well. I just loved it. Finally, I found one of the ways I could eat this healthy sprouts.Thank you cookingandme for sharing this simple recipe.

Cooked Basmati rice/Left over boiled rice – 1 cup

Soyabean sprouts – 1/2 cup

Eggs – 3 nos.

Green chillies – 2 To 3 nos.

Soya sauce – 1/2 tablespoon

Ginger garlic paste – 1 teaspoon

Pepper – as desired

Salt – as desired

Oil – as desired

Step-By-Step Pictures

Add the eggs and stir for sometime
Soyasauce, green chillies and ginger garlic paste have been added
Adding rice
Muttai Sprouts Fried Rice

Egg and Soyabean Sprouts Fried Rice


1. Beat the eggs with some salt and pepper.

2. In a frying pan, heat  two teaspoons of oil. Add the eggs and stir for some time. You will get egg scrambles. Leave it as large chunks and transfer it to a bowl.

3. In the same pan, add 2 teaspoons of oil. When the oil is hot, add the soybean sprouts and fry until the sprouts become little soft. Now, add the soya sauce, green chillies, and the ginger garlic paste. Saute until the raw smell of ginger garlic paste goes off.

4. Now, add the cooked rice, salt, and pepper. Finally, add the scrambled eggs and garnish using spring onions. Serve hot.

Now, the Egg and Soyabean Sprouts Fried Rice is ready!!!


Indian Egg Fried Rice | Egg Fried Rice Recipe

Egg Fried Rice

Of all the recipes, my favorite are Egg Fried Rice and Noodles. It could be any fried rice not necessarily Egg Fried Rice. During my childhood days, whenever I go to restaurants, I order only fried rice and noodles.

I do not need any side dish in particular to have it along with fried rice. That’s because I love to have Fried Rice with Ketchup. When it comes to Noodles, I am very particular about what noodles it is. I have posted Mushroom Fried Rice and Egg and Soyabean Sprouts Fried Rice
. I wanted to post Vegetable Fried Rice, Egg Fried Rice, and Chicken Fried Rice since long time. Finally, now I have come with the Egg Fried Rice recipe. This is a basic Egg Fried Rice recipe made with leftover rice and customized in an Indian way. You can be done in just few minutes. Since this is basic Egg Fried Rice, I did not use soya sauce or chilli sauce. I used just the normal ingredients that is available at our kitchen. Do try it out and let me know how you liked it.

Preparation Time. 15 minutes
Cook Time. 10 minutes
Recipe Category. Main
Recipe Cuisine. Indian
Serves. 2



Leftover rice – 1 cup
Carrot – 1 no.
Capsicum – 1 no.
Beans – 4 nos.
Onion – 1 no.
Eggs – 2 nos.
Spring onions – 2 nos.
Ginger (chopped) – 1 tablespoon
Garlic (chopped) – 1 tablespoon
Green Chilly (finely chopped) – 1 no.
Pepper powder – 2 teaspoon
Lemon juice – 2 teaspoon
Salt – as desired
Oil – 2 tablespoon

Note. The ingredients shown will vary with the original quantity.


1. Chop all the veggies. In a non stick pan, heat two tablespoon of oil. Add the chopped ginger and garlic and sauté until they turn golden brown. Then add the chopped onions.

2. Fry onions for a minute or so, then add the chopped vegetables. Fry for three to four minutes in high flame. Vegetables should be cooked 3/4th. Make sure the vegetables do not become too soft. Add pepper powder, and then reduce to medium flame. Then add the leftover boiled rice.

3. Stir the rice well. Now add the eggs and salt in medium flame, give a quick stir.

4.  The eggs will combine well with fried rice and the scrambled eggs will also be cooked by now.

5. Once you make sure the scrambled eggs are cooked well, add the chopped spring onions and lemon juice. Give a quick stir and bring the vessel down.

Now Egg Fried Rice is ready!

Serve the Egg Fried Rice with Tomato Ketchup, Sweet and Sour Pineapple Chutney, Chilli Chicken.

The other Fried Rice recipes are:
Mushroom Fried Rice, Egg and Soyabean Sprouts Fried Rice.


  • Use boiled rice that has been cooked and cooled down completely.
  • Instead of normal onions, you can also use white part of the spring onions.
  • You can also use the Basmati rice instead of the regular rice.
  • Instead of finely chopped ginger and garlic, you can use ginger garlic paste too.
  • The veggies should not be soft. They should be little crunchy.



Mushroom Fried Rice Recipe | Mushroom Recipes

Mushroom Fried Rice Recipe

During my childhood days, my brother used to get me Mushroom and Egg Fried Rice from a nearby restaurant on Friday nights. I used to crave for it. The mushroom fried rice would taste so heavenly. Even now when I think of it, my mouth starts watering….slurp..slurp. For some reason, the restaurant is closed now. Last time when I went to India for a vacation, the first thing I asked my brother is to buy me was the Mushroom Fried Rice. You could ask me why I have to depend on my brother to buy me this Fried Rice. My brother till date keeps it as a great secret, and never tells me the restaurant name from where he gets it. Till date, I am not able to break his secret. Probably after reading this post (if he reads), he should tell me.

The Mushroom Fried Rice had always been a huge hit in my family. The restaurant chef used all the veggies that I have used in my recipe. However, I did not use the MSG salt (Monosodium Glutamate) as it is not good for health. You can use if you like it, but do not use it often. I hear often that this MSG salt (Monosodium Glutamate) produces hormone imbalance.Till date, I am missing that restaurant’s Mushroom Fried Rice. Usually, I love to have Fried Rice with Tomato Ketchup. Here, I do not get the same tomato ketchup that we get in India. Taste differs a lot. Whenever I make this recipe at home, I would give a big sigh and eat it with the Tomato Ketchup that is available here. This Mushroom Fried Rice recipe matches almost to that restaurant’s style Mushroom Fried Rice.

I would always have mushrooms in my fridge. I make Mushroom Kuzhambu, Mushroom Omelette, and Mushroom Curry often. I make this Mushroom Fried Rice only when my taste buds demands Chicken or Gobi Manjurian. My hubby and Sanvi just loves it. You try it out and let me know how much you family appreciated you for making this recipe for them.

Mushroom Fried Rice Recipe

Preparation Time: 20 minutes
Cooking Time: Under 15 minutes
Serves: 3 persons
Recipe Category: Main Course
Recipe Cuisine: Chinese

Mushroom Fried Rice Recipe


Basmati rice – 1 cup
Carrot – 4 tablespoons (cut it lengthwise)
Cabbage – 1/2 cut (cut it lengthwise)
Capsicum – 3 tablespoon
Buttom mushroom – 1 cup
Finely chopped spring onion (white part) – 2 tablespoon
Finely chopped spring onion (green part) – 2 tablespoon + 1 tablespoon (for garnishing)
Minced garlic – 1 tablespoon
Minced ginger – 1/2 tablespoon
Finely chopped green chilli – 1 no. (optional)
Soya sauce – 1/2 tablespoon
Chilli sauce – 3/4 teaspoon
Ground black pepper – 1.5 teaspoon
Salt – as desired
Oil – 1.5 tablespoon

Mushroom Fried Rice Recipe

Mushroom Fried Rice Recipe

Note. The ingredients shown will vary with the original quantity.


1. Soak Basmati rice in water for 10 to 15 minutes. Drain the water and cook the rice with 1 and 3/4 cup of water. The rice grains should be cooked and separated.

Mushroom Fried Rice Recipe2. Fluff the rice off with a fork and spread it on a plate to cool down. In a non-stick pan, heat oil and add white part of spring onions and minced garlic. Stir well. Then add minced ginger.

Mushroom Fried Rice Recipe
3. Add finely chopped green chillies, shredded cabbage, and carrot. Saute well until cabbage shrinks and carrot is cooked 3/4th. Now add green part of the spring onions. Stir well.
Mushroom Fried Rice Recipe
4. Add mushroom and sauté until the mushroom becomes light brown and soft. Add capsicum and cook for 3 minutes. The capsicum should not become too soft. Then add soya sauce.
Mushroom Fried Rice Recipe
5. Quickly add chilli sauce and black pepper powder. Saute in high flame for 2 minutes. The vegetables should be blended well with the sauces.
Mushroom Fried Rice Recipe
6. Now add the cooked rice and salt. Stir gently so that the rice gets mixed up with the vegetables and sauces. Mix the rice well in such a way that the rice does not break. Garnish with the remaining green part of the spring onions.
Mushroom Fried Rice Recipe
Now, Mushroom Fried Rice is ready! Serve hot with Gobi Manchurian, Chicken Manchurian or even Tomato Ketchup.

Mushroom Fried Rice Recipe


  • Be careful while adding soya sauce as it may turn the fried rice salty and dark brown in color. Moreover the taste will also differ.
  • While mixing rice with veggies and sauces, do it carefully otherwise rice may break.
  • You can add ajinomoto, but I do not add it as it is not very good for health. If you are adding it, then add just before you add rice and sauté it for a minute or so.
  • Do not overcook mushroom as it may turn soggy.
  • Do not overcook the veggies. They should be little crispy.
  • If you do not have time constraint, you can soak the rice in water for 30 minutes.

Mushroom Fried Rice Recipe

Asparagus and Peas Pulao

Asparagus and Peas Pulao

Asparagus and Peas Pulao

A Very Simple And Flavorful Pulao!

Basmati Rice – 2 Cups

Asparagus Pieces – 1 Cup (Cut each asparagus into three pieces leaving out the hard part)

Capsicum – 1 (Optional) I used red capsicum.

Green Peas – 1 Cup

Onion – 1 (Cut into long thin slices)

Ginger Garlic Paste – 1 Tablespoon

Cumin Seeds (Seeragam) – 1/2 Teaspoon

Water – 2 Cups

Coconut Milk – 1 Cup

Bay Leaf (Brinji Leaf ) – 1

Oil – 1 Tablespoon

Salt – As Desired


1. Wash and soak the basmati rice for 15 minutes. Drain and keep aside.

2. In a pan, heat oil. Add the cumin seeds and allow it to splutter. Add onions and fry until it becomes transparent.

3. Add the ginger garlic paste and saute till the raw smell goes off. Now, add the rice, bay leaf, coconut milk, water and required salt. Cook the rice.

4. In another pan, heat oil. Saute peas and asparagus for 5 minutes.

5. Now, add the peas and asparagus to the cooked rice and stir once. Garnish using coriander leaves.

Now, the Asparagus and Peas Pulao is ready!


Thank you Simple Indian Foods for sharing this recipe!

Sending this entry to :-  Healthy Diet–Lunchbox Recipes Priya’s Healthy Diet page 

Thulasi Sadam (Basil Rice)


Chopped basil leaves (Thulasi) – 1/2 cup
Boiled rice – 1 cup
Chopped onion – 1
Chopped green chillies – 2
Coriander leaves (Kothamalii) – little

To Season

Oil – 1 teaspoon
Mustard seeds – 1/2 to 1 teaspoon
Channa dal (Kadalai paruppu) – 1 teaspoon
Urad dal (Ulutham paruppu) – 1 teaspoon
Curry leaves (Karuvepillai) – 2 sprigs


1. In a non-stick pan, heat oil. Let the mustard seeds splutter. Add curry leaves, urad dal and channa dal. When both the dals turn light brown, add the chopped onion and chopped green chillies. Fry until onions become transparent.


2.  Now, add basil leaves and salt. Cook for 5 minutes. Add boiled rice and coriander leaves. Mix well.

  • Cool the boiled rice down before adding it to the stove.

Now, Basil rice (Thulasi Sadam) is ready!



Poriyal & Varuval

Bisi Bele Bath/Sambar Rice


Raw rice – 2 cups

Toor dal (Thuvaram paruppu) – 1/2 cup

Vegetables – carrot,potato,cabbage,peas,drumstick etc. (You can add any vegetable)

Chopped big onion – 1 cup

Chopped tomatoes – 4 nos.

Tamarind – 1 lemon size (need 2 cups of tamarind paste)

Turmeric powder (Manjal tool) – 1/2 to 1 teaspoon

Oil – 3 tablespoons

Salt – as desired

Mustard seeds (Kadugu) – 1 teaspoon

Urad dal (Ulutham paruppu) – 1 teaspoon

Curry leaves (Karuvepillai) – little

Coriander leaves (Kothamalli) – little

Ghee – 1 teaspoon

Fry and Grind 

Red chillies – 6 to 8 nos.

Coriander seeds (Kothamalli vidhai) – 1 tablespoon

Channa dal (Kadalai paruppu) – 1 tablespoon

Coconut gratings – 1 tablespoon

Fenugreek seeds (Vendhayam) – 1 teaspoon

Asafoetida (Perungayam) – little

Cumin seeds (Jeeragam) – 1 teaspoon

Poppy seeds (Kasa kasa) – 1 tablespoon

Cloves – 2 nos.

Urad dal (Ulutham paruppu) – 1 tablespoon

Oil – 1 teaspoon


1. Fry the ingredients listed under “Fry and Grind” with 1 teaspoon of oil. When ingredients turn light brown, switch off the stove.

2. Let the fried ingredients come to a room temperature then grind the ingredients coarsely without adding water.


3. In a cooker, add raw rice, toor dal, 6 cups of water, salt, and turmeric powder. Cook till the rice and dal are done.

  • Amount of water to cook both the dal and rice depends on the quality of the rice and dal. Make sure you add atleast  6 cups of water (4 cups for rice and 2 cups for dal).


4. Heat oil in a wide bottomed pan. Add mustard seeds and let it splutter. Then add urad dal followed by onions. Fry onions till they turn transparent.


5. Add the vegetables and saute for few minutes until they become little tender. Once vegetables become little soft, add tomatoes and salt and fry for few minutes.


6. Add tamarind paste (2 cups) and boil for few minutes. Then, add curry leaves and the ground paste.

  • Make sure you add tamarind paste only after the vegetables are cooked.


7. Add the boiled tamarind mixture to the dal and rice mixture present in the cooker. Mix well and then add 1 teaspoon Ghee to the Bisi Bele Bath and mix well once again.


Now, Bisi Bele Bath is ready!

Serve. Poriyal & Varuval