Most household who makes rice everyday, has some leftovers. Sometimes less, sometimes more. In this case, all of should learn to make use of left overs. Be more creative with food and you will never have left overs thrown out in trash. Rice is very popular and common dish for many of us. Below are the dishes that you can make from left over rice.
Lemon Rice
Curd Rice
Chinese Fried Rice
Biryani
Pulaw
Vegetable Rice
Lemon Rice or Curd Rice
Preparation Time: 5 minutes
Cooking Time: 8 minutes
Serves: 2
Ingredients to make lemon rice:
Rice (cooked)- 1cup-Left over rice works perfect.
Peas – 1/2cup-vegetables are optional. onion, potato, carrot can be added as well.
Lemon-1/2 (for juice)
Cashew nuts-10
Peanuts – 50gms
Few broken pieces of cashews
Onion -1(chopped)-optional
Green chilly-1(chopped)
Ginger-garlic paste 11/2 tsp
Turmeric powder-1/2tbsp
Chana(Gram) dal-1/2tbsp-optional
Cumin Jeera-1/2tbsp
Mustard seeds-1/2tbsp
Vegetable oil-4tbsp-I prefer ghee when I make for lunch box so it doesn't drip out of lunch box.
Direction to prepare Lemon Rice
Heat oil in a deep bottomed pan or a frying pan.
When it gets hot, add the mustard seeds, ground nuts, Bengal gram, and chopped green chilies, ginger, garlic to it and sauté for few seconds.
Next, add asafetida and turmeric powder to the oil and fry for about 2 minutes. Add vegetables if adding and cook them.
Once fried properly, add steamed rice to the mixture and mix well till all ingredients are mixed properly with the rice. Add salt according to your taste and mix properly.
After this, add the juice of a lemon into the rice and mix till the entire rice preparing gets an essence of the lemon juice. Bring the rice off the heat.
Finally, garnish using finely chopped coriander leaves and serve immediately.
Chinese Fried Rice
Yes, you can even make chinese fried rice from left over rice. Usually this recipe requires cold rice. So it's perfactly fine to use left over rice. Each grain should be seprate though for this recipe.
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Vegetalbe Biryani
Those who are vegetarians will no doubt love this recipe because it contains lots of vegetables with little spicy flavors. Cooking vegetable biryani is very easy and simple and it will be more tasty and nutritious when you use fresh vegetables instead of frozen veges.
Vegetables:
250 gm cabbage (boil)
250 gm spinach (boil)
½ kg carrot (boil)
250 gm green peas (boil)
750 gm onion (julienne)
½ kg spring onion (chopped)
1 bunch coriander leaves
1 bunch mint leaves
10-15 large thick green chilies
5-6 potatoes (cut in bid pieces and fry for just 5mins)
½ kg tomato (chopped)
2 kg rice (soaked in water)
Spices:
2 tbspn ginger paste
2 tbspn garlic paste
1 tspn turmeric powder
1 ½ tbspn red chili powder
½ tbspn coriander powder
2 tbspn all spices powder
½ tspn nutmeg and mice powder
1 tbspn cumin powder
5-6 cinnamon sticks
8-10 cloves
7-8 green cardamom
200 gm yogurt
Salt to taste
2 cup oil (or as you required)
Direction:
Put oil in a deep pan and fry onions and spring onions together till they become light brown in color.
After that add tomato and ginger garlic paste and cover the pan to cook the tomato. Stir in between so that stuff should not stick to the pan and cook evenly.
When all the tomatoes become tender add cinnamon sticks, cardamom, cloves, red chili powder, turmeric powder and salt.
Cook the above mixture well for 5-10mins and stir continuously.
Add fried potatoes and water just to tender the potato.
When oil starts to separate from the gravy and all potato become tender add yogurt and cook so that extra water of yogurt has been dried.
Now add all the rest of vegetables with all spice powder, nutmeg and mice powder, cumin powder and coriander powder in the gravy; mix well and cook for just 5mins.
Half boil rice with cardamom, cloves, cinnamon sticks and salt. When rice becomes half done then drain all the water.
In a deep pan make a layer of rice, put vegetable gravy on it then sprinkle some coriander and mint leaves, again make a layer of rice on it and vegetable gravy and at last make a layer of rice to cover all the gravy.
First put the pan on high flame until steam comes and smell starts to come from the pan, then slow the heat to minimum and cook for 10-15mins more.
Now delicious Vegetable biryani is ready to eat. You can adjust the quantity of spices according to your taste or you can also use ready made biryani pack.
Vegetable Pulao
Prep Time: 15min
Cooking Time: 45mins
Serves:4
Ingredients:
3 cups basmati rice
2 cups all vegetables (mixing of chopped aloo, carrots, beans, green peas, cauliflower and capsicum)
3 tbsp gheer or butter
2 tbsp oil
3 Elachi
3 lavangi
2" piece dalchini
1 tsp shajeera
4 tbsp cashew nuts
1 big chopped onion (chopp it length wise)
5 green chillies (slit them length wise)
3 bay leaves
1/2 cup finely chopped coriander and mint leaves
6 cups water
salt as per taste
Method:
1. wash and soak the basmati rice for 30 minutes.
2. Heat oil and butter, add lavangi, dalchini, bay leaves, elachi and shajeera, saute for few seconds on low flame.
3. Add cashewnuts, green chillies and onions. Fry till transparent. Add all vegetables, mix, covered, cook for 5 minutes on low flame. Add finely chopped coriander and mint leaves, mix gently.
4. Add soaked basmati rice, mix gently, fry for 3 minutes. Add water and salt, mix, stirring, covered, cook till done on low flame.
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