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Variety Rice Platter

Jan-26-2019
Bethica Das
20 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Others
  • South Indian
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 1. Curd rice -
  2. 1/2 cup rice, cooked till soft and mushy
  3. 1 cup yoghurt, whisked
  4. 1 tbsp. oil
  5. 1/2 tsp. mustard seeds
  6. 1-2 whole dry red chilies, broken
  7. 2 tbsp. roasted peanuts
  8. 1 sprig curry leaves
  9. 1 tsp. urad dal
  10. salt to taste
  11. 1 tsp. coriander leaves, chopped
  12. 1 tsp. gun powder / idli podi (opt)
  13. 2. Lemon rice -
  14. 3 cups cooked rice
  15. 2 tbsp. oil
  16. 1/2 tsp. mustard seeds
  17. 1 whole dry red chilly
  18. pinch of asafoetida
  19. 1 tsp. urad dal
  20. 1 tbsp. chana dal
  21. 1 green chili, chopped
  22. 2 tbsp. roasted peanuts
  23. 1/2 tsp. red chili flakes (opt)
  24. 1 sprig curry leaves
  25. juice of half lemon or to taste
  26. salt to taste
  27. 1/2 tsp. turmeric powder
  28. 1 tsp. coriander leaves, chopped
  29. 3. Podi rice -
  30. 2 cups cooked rice
  31. 2-3 tbsp. podi / gunpowder
  32. salt to taste
  33. 2 tbsp. ghee
  34. 1 tsp. mustard seeds
  35. pinch of asafoetida
  36. 1 sprig curry leaves
  37. 1-2 dry red chilies
  38. 1 tsp. urad dal
  39. 1 tsp. coriander leaves, chopped
  40. 4. Coconut rice -
  41. 2 cups cooked rice
  42. 1/2 cup fresh grated coconut
  43. 2 tbsp. oil
  44. 1 tsp. mustard seeds
  45. 1/2 tsp. cumin seeds
  46. 1-2 dry red chilies, broken
  47. pinch of asafoetida
  48. 1-2 fresh red / green chilies
  49. 1 sprig curry leaves
  50. 1 tsp. ginger, grated
  51. 1 tsp. urad dal
  52. 2 tbsp. roasted peanuts / cashew nuts
  53. salt to taste
  54. 1 tbsp. coriander leaves, chopped
  55. 5. Eggplant rice -
  56. 2-3 long eggplants, chopped
  57. 2-3 tbsp. oil
  58. 1 tsp. mustard seeds
  59. 1 sprig curry leaves
  60. 1-2 dry red chilies
  61. pinch of asafoetida
  62. 1 tsp. urad dal
  63. 1 onion, chopped
  64. 1 tsp. ginger, chopped
  65. 1 tsp. garlic, chopped
  66. 1-2 green chilies, slit
  67. salt to taste
  68. 1/2 tsp. turmeric powder
  69. 1 tsp. sambar powder
  70. 1 tsp. red chili powder
  71. 2-3 cups cooked rice
  72. 1 tbsp. coriander leaves, chopped
  73. 6. Tomato rice -
  74. 2 cups cooked rice
  75. 2-3 tomatoes, chopped
  76. 2 tbsp. oil
  77. 1 tsp. mustard seeds
  78. pinch of asafoetida
  79. 1 tsp. urad dal
  80. 1 tbsp. chana dal
  81. 1 onion, chopped
  82. 2-3 garlic cloves, chopped
  83. 1" ginger, chopped
  84. 2 fresh chilies, chopped
  85. 1 sprig curry leaves
  86. salt to taste
  87. 1/2 tsp. turmeric powder
  88. 1 tsp. sambar powder (opt)
  89. 1 tsp. coriander leaves, chopped

Instructions

  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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