Rice recipes, from simple, plain, fluffy rice to the exquisite Parsi brown rice.
Use good rice, wash it and soak it, then cook it gently and you will be consistently rewarded. Usually made from basmati rice, they can be served with most of the recipes in the book.
The traditional and delightful Bengali fried rice. Called ghee bhaat, it is sometimes referred to as Bengali vegetable pulao. It is a simple, wholesome rice and vegetable dish, suitable to accompany almost any lentil or vegetable dish in this book.
Parsi brown rice is actually white rice with caramelised jaggery and onions. Lightly golden in colour, vagharela chawal is mildly sweet and fragrant from the whole spices.
Plain, simple basmati rice, chawal, with a touch of colour.
These savoury rice cakes, idli, are served at breakfast, as a snack, or in place of rice for a lighter meal.
Kedgeree is another Raj specialty, appropriated and modified from traditional Indian fare. It is considered a breakfast dish. Buttery rice, with fish and eggs, and a hit of chilli. Great way to start the day.
How to cook simple, plain basmati rice or chawal. This recipe will give you light, dry and fluffy rice.
Rice, pulao and biryani refer to different Indian rice dishes. This post discusses the differences and features of these dishes.