HOW TO COOK NON STICKY RICE RECIPES

Name: Vegetable Pulao recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 1/2 cups Basmati Rice ((washed and soaked for 30mins)); 3 tbspns Oil or Ghee ((preferrably ghee)); 3 cups Water; 1 tbspn Ginger garlic paste; 1/4 cup Cauliflower ((cut into florets)); 2 medium Potatoes ((cut into 8)); 1 medium Onion ((thinly sliced)); 1/4 cup Carrots ((chopped)); 1/4 cup French beans ((chopped)); 1/4 cup Green Peas ((frozen or fresh)); 1 tspn Jeera; 4-6 Cashews; 2 each Cloves, Cinnamon sticks, Cardamom, Bay leaf; 1 each Star Anise, Mace, Stone Flower/Patthar Ke Phool; 1-2 Green chillies ((roughly chopped or slit into half)); 1/4 tspn Turmeric powder; 1/4 tspn Red chilly powder; 2 tbspn Curd ((whisk till smooth)); 1 sprig Pudina/Mint leaves; Salt to taste

PERFECT NON-STICKY VEGETABLE PULAO RECIPE - COOK WITH SAN

Perfect non-sticky Vegetable Pulao recipe - Cook with San image

Vegetable Pulao is an Indian Rice dish made with vegetables, spices, herbs, curd and good quality long grain basmati rice.

Provided by Santosh Allada

Categories Main Course

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 20

Ingredients

1 1/2 cups Basmati Rice ((washed and soaked for 30mins))
3 tbspns Oil or Ghee ((preferrably ghee))
3 cups Water
1 tbspn Ginger garlic paste
1/4 cup Cauliflower ((cut into florets))
2 medium Potatoes ((cut into 8))
1 medium Onion ((thinly sliced))
1/4 cup Carrots ((chopped))
1/4 cup French beans ((chopped))
1/4 cup Green Peas ((frozen or fresh))
1 tspn Jeera
4-6 Cashews
2 each Cloves, Cinnamon sticks, Cardamom, Bay leaf
1 each Star Anise, Mace, Stone Flower/Patthar Ke Phool
1-2 Green chillies ((roughly chopped or slit into half))
1/4 tspn Turmeric powder
1/4 tspn Red chilly powder
2 tbspn Curd ((whisk till smooth))
1 sprig Pudina/Mint leaves
Salt to taste

Steps:

Heat oil or ghee in a kadai. When hot, add cumin seeds, cloves, cinnamon, green cardamom, bay leaf and cashews. Let them crackle till aromatic.
Add sliced onion and fry till they turn light brown in color. Add ginger-garlic paste and fry till raw smell goes away. Next add green chilli and vegetables. Cook for a minute.
Turn the flame to low and add the curd, give a good mix. Turn the flame to medium and cook till oil separates.
Add turmeric powder, red chilli powder, mint leaves and salt. Saute for minute or two. Turn the flame to high and add 3 cups water. Let it come to a boil. Taste the water and make sure it's salty. This is the only stage where rice absrobs the salt.
Drain the rice, add to the boiling water and gently mix. Let the water boil again. Continue to cook till water evaporates and water level is equal to rice.
Turn the flame to low, cover the kadai and cook untill all the water is absorbed. This should take 10-15mins. For me, it takes exactly 15mins.
When the pulao is ready, you can sense the aroma. Turn off the flame and let it rest for atleast 10mins.
Vegetable pulao is ready. With the help of a spatula, gently mix and serve veg pulao hot. warm.

EASY STICKY RICE RECIPE - FOOD.COM

Easy Sticky Rice Recipe - Food.com image

This is a easy & perfect sticky rice. I've made it several times & have not had a failure yet. It comes from stephskitchen.com (a great recipe site). I cannot enter that you can use either short or medium grain rice, either one is okay. Do not use long grain.

Total Time 32 minutes

Prep Time 2 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

1 cup medium grain rice
1 cup water
1 tablespoon water

Steps:

Wash rice several times (until the water is clear).
Let soak for a few minutes in colander.
Put rice in pan with tight fitting lid and add the water.
Cover and bring to a boil.
Simmer over low heat for 15 minutes.
Remove pan from heat and quickly stretch clean tea towel over the pot, cover with lid.
Let sit off heat for another 15 minutes.

Nutrition Facts : Calories 175.5, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2.4, CarbohydrateContent 38.7, FiberContent 0.7, SugarContent 0, ProteinContent 3.2

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