Variety Rice Platter | How to make Variety Rice Platter

By Bethica Das  |  26th Jan 2019  |  
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  • Photo of Variety Rice Platter by Bethica Das at BetterButter
Variety Rice Platterby Bethica Das
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

2

0

About Variety Rice Platter Recipe

Indulge in all these yummy rice variety preparations with your leftover cooked rice. A great comfort food, these yummy and simple one-pot meal is anytime welcome for a quick meal on the go. This is a very common breakfast item in South India, but can be had for lunch or dinner too. They make for a great substitute to any fried rice, biryani or pulao that you prepare usually.

Variety Rice Platter

Ingredients to make Variety Rice Platter

  • 1. curd Rice -
  • 1/2 cup rice, cooked till soft and mushy
  • 1 cup yoghurt, whisked
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1-2 whole dry red chilies, broken
  • 2 tbsp. roasted peanuts
  • 1 sprig curry leaves
  • 1 tsp. urad dal
  • salt to taste
  • 1 tsp. coriander leaves, chopped
  • 1 tsp. gun powder / idli podi (opt)
  • 2. Lemon rice -
  • 3 cups cooked rice
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 whole dry red chilly
  • pinch of asafoetida
  • 1 tsp. urad dal
  • 1 tbsp. chana dal
  • 1 green chili, chopped
  • 2 tbsp. roasted peanuts
  • 1/2 tsp. red chili flakes (opt)
  • 1 sprig curry leaves
  • juice of half lemon or to taste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander leaves, chopped
  • 3. Podi rice -
  • 2 cups cooked rice
  • 2-3 tbsp. podi / gunpowder
  • salt to taste
  • 2 tbsp. ghee
  • 1 tsp. mustard seeds
  • pinch of asafoetida
  • 1 sprig curry leaves
  • 1-2 dry red chilies
  • 1 tsp. urad dal
  • 1 tsp. coriander leaves, chopped
  • 4. Coconut rice -
  • 2 cups cooked rice
  • 1/2 cup fresh grated coconut
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1-2 dry red chilies, broken
  • pinch of asafoetida
  • 1-2 fresh red / green chilies
  • 1 sprig curry leaves
  • 1 tsp. ginger, grated
  • 1 tsp. urad dal
  • 2 tbsp. roasted peanuts / cashew nuts
  • salt to taste
  • 1 tbsp. coriander leaves, chopped
  • 5. Eggplant rice -
  • 2-3 long eggplants, chopped
  • 2-3 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1-2 dry red chilies
  • pinch of asafoetida
  • 1 tsp. urad dal
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 1-2 green chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. sambar powder
  • 1 tsp. red chili powder
  • 2-3 cups cooked rice
  • 1 tbsp. coriander leaves, chopped
  • 6. Tomato rice -
  • 2 cups cooked rice
  • 2-3 tomatoes, chopped
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • pinch of asafoetida
  • 1 tsp. urad dal
  • 1 tbsp. chana dal
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1" ginger, chopped
  • 2 fresh chilies, chopped
  • 1 sprig curry leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. sambar powder (opt)
  • 1 tsp. coriander leaves, chopped

How to make Variety Rice Platter

  1. 1. 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.
  2. 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.
  3. Serve, garnished with coriander leaves and a sprinkle of gunpowder.
  4. 2. Lemon Rice - Heat oil and temper with red chilly and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.
  5. Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chili flakes and fried peanuts.
  6. Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.
  7. 3. 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.
  8. 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.
  9. 4. 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.
  10. 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.
  11. Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.
  12. 5. 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.
  13. Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add the eggplants and rest of the dry spices.
  14. 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.
  15. 6. 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.
  16. 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.
  17. 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.

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