India is renowned for its diverse and vibrant cuisine, which is heavily influenced by the various regions and cultures that make up this vast country. One staple ingredient in Indian cooking is rice, and when it’s combined with aromatic spices and flavorful ingredients, the result is a truly mouthwatering dish. In this article, we’ll explore 20 delicious India flavored rice recipes that you can easily prepare using your rice cooker.
From classic biryanis to innovative fusion dishes, these recipes showcase the incredible diversity of Indian cuisine. Whether you’re looking for vegetarian options or dishes with protein-rich ingredients like paneer and eggs, there’s something on this list for everyone. So go ahead, explore the flavors of India, and get ready to take your rice cooker meals to the next level!
Basmati Rice with Saffron and Cashews
Elevate your rice game with this aromatic and nutty recipe, perfect for special occasions or everyday meals.
Ingredients:
– 1 cup Basmati rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon salt
– 1/4 cup toasted cashews, chopped
– 2 tablespoons ghee or unsalted butter
Instructions:
1. Rinse the Basmati rice and soak it in cold water for at least 30 minutes. Drain and set aside.
2. Heat the ghee or butter in a large saucepan over medium heat. Add the soaked saffron threads and stir to combine.
3. Add the drained rice to the saucepan, stirring to coat with the saffron mixture. Cook for 1-2 minutes.
4. Add the water and salt to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
5. Fluff the cooked rice with a fork. Stir in the chopped cashews.
6. Serve hot, garnished with additional saffron threads if desired.
Cooking Time: 20-25 minutes
Vegetable Biryani with Fragrant Spices
Experience the aromatic flavors of Indian cuisine with this Vegetable Biryani recipe, featuring a medley of colorful vegetables and a blend of fragrant spices.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, cauliflower)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add mixed vegetables, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 5 minutes or until the vegetables are tender.
4. Rinse the basmati rice in a fine mesh sieve until water runs clear. Drain well.
5. In the same saucepan, add 2 cups of water and bring to a boil. Add rice; cover and simmer for 15-20 minutes or until the water is absorbed.
6. Fluff the rice with a fork. Combine with the vegetable mixture. Garnish with fresh cilantro.
Cooking Time: 25-30 minutes
Coconut Milk Rice with Curry Leaves
This simple recipe combines the creamy richness of coconut milk with the pungent flavor of curry leaves, creating a delicious and aromatic side dish perfect for accompanying your favorite Indian-inspired meals.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can (14 oz) full-fat coconut milk
– 10-12 fresh curry leaves
– Salt, to taste
Instructions:
1. Rinse the rice and combine it with water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
2. In a separate pan, heat the coconut milk over medium heat until it simmers.
3. Add the curry leaves to the coconut milk and let them infuse for 5-7 minutes, stirring occasionally.
4. Once the rice is cooked, fluff it with a fork and stir in the coconut milk mixture, including the curry leaves. Season with salt to taste.
5. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Tomato Rice with Mustard Seeds and Turmeric
A flavorful and nutritious dish that combines the warmth of turmeric with the tanginess of mustard seeds, perfect for a quick weeknight dinner.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 medium tomatoes, diced
– 1/4 teaspoon ground turmeric
– 1/2 teaspoon mustard seeds
– Salt, to taste
– Cooking oil or ghee, for greasing the pan
Instructions:
1. Heat 1 tablespoon of cooking oil or ghee in a large saucepan over medium heat.
2. Add the rice and stir-fry for 2-3 minutes until it is lightly toasted.
3. Add the water and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
5. In a separate pan, heat another tablespoon of oil over medium heat.
6. Add the diced tomatoes and cook for 3-4 minutes until they start to soften.
7. Add the turmeric and mustard seeds, and stir well.
8. Combine the tomato mixture with the cooked rice, and season with salt to taste.
Cooking Time: 25-30 minutes
Lemon Rice with Peanuts and Cumin
This vibrant rice dish is infused with the warmth of cumin, the crunch of peanuts, and the brightness of lemon. Perfect for pairing with a variety of main courses or as a standalone snack.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup peanuts, chopped
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the rice and stir to coat with the spice mixture.
5. Add the lemon juice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
6. Fluff the rice with a fork and stir in the chopped peanuts.
Cooking Time: 20 minutes
Spinach Pulao with Garlic and Green Chilies
This flavorful pulao recipe combines the nutrients of spinach with the pungency of garlic and green chilies, making it a perfect side dish or main course. With its vibrant green color and aromatic flavor, this Spinach Pulao is sure to please!
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 small bunch spinach, chopped
– 2-3 green chilies, chopped
– Salt, to taste
– Ghee or oil, for cooking
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat.
2. Add minced garlic and sauté until fragrant (30 seconds).
3. Add chopped onion and cook until translucent (1 minute).
4. Add spinach, green chilies, and salt. Stir well.
5. Add basmati rice and 2 cups of water. Bring to a boil.
6. Reduce heat, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
Cooking Time: 20 minutes
Jeera Rice with Ghee and Fresh Coriander
This classic Indian recipe is a staple in many households, and for good reason. The combination of jeera (cumin) rice cooked with ghee (clarified butter) and fresh coriander adds a depth of flavor and aroma that’s hard to resist.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon ghee
– 1 teaspoon cumin seeds (jeera)
– Salt, to taste
– Fresh coriander leaves, chopped (for garnish)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain the water and set the rice aside.
2. Heat the ghee in a medium saucepan over medium heat.
3. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add the drained rice to the saucepan and stir well to combine with the ghee and cumin.
5. Add 2 cups of water to the saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. Season with salt to taste.
7. Garnish with chopped fresh coriander leaves before serving.
Cooking Time: 20-25 minutes
Masala Khichdi with Moong Dal and Vegetables
A flavorful and nutritious one-pot dish, Masala Khichdi is a staple in many Indian households. This recipe combines the comfort of moong dal with a variety of vegetables and aromatic spices.
Ingredients:
– 1 cup moong dal
– 2 cups water
– 1 tablespoon ghee or oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic, grated carrot, diced potato, and diced tomato. Cook for 5-7 minutes, stirring occasionally.
4. Add the cumin, coriander, turmeric powder, and salt. Stir well to combine.
5. Add the soaked moong dal and 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the dal is cooked and creamy.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 30-40 minutes
Peas Pulao with Cardamom and Bay Leaf
A flavorful and aromatic Indian-inspired rice dish that combines the sweetness of peas, the warmth of cardamom, and the depth of bay leaf.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1 cup fresh or frozen peas
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon ground cardamom
– 1 bay leaf
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain the water and set the rice aside.
2. Heat oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the peas, cardamom, and bay leaf to the saucepan. Cook for 2-3 minutes or until the peas are tender.
5. Add the rice to the saucepan, stirring to combine with the pea mixture.
6. Add 2 cups of water to the saucepan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Curd Rice with Tempered Mustard Seeds
This classic recipe is a staple in many South Indian households, perfect for a quick lunch or dinner. The addition of tempered mustard seeds adds a burst of flavor and aroma to this comforting dish.
Ingredients:
– 1 cup cooked rice (preferably day-old)
– 1/2 cup curd
– 1/4 teaspoon salt
– 1/4 teaspoon cumin powder
– 1/2 teaspoon tempered mustard seeds (see notes)
– Chopped cilantro or scallions for garnish
Instructions:
1. Mix the cooked rice, curd, salt, and cumin powder in a bowl until well combined.
2. Heat oil in a small pan over medium heat. Add the mustard seeds and let them temper for about 30 seconds.
3. Pour the tempered mustard seeds over the rice mixture and mix well.
4. Garnish with chopped cilantro or scallions, if desired.
5. Serve warm or at room temperature.
Cooking Time: 10-15 minutes
Egg Fried Rice with Indian Spices
Egg fried rice gets a bold makeover with the addition of Indian spices! This recipe combines the comfort food classic with the warm, aromatic flavors of cumin, coriander, and garam masala.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon garam masala powder
– Salt, to taste
– 2 eggs, beaten
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add cumin, coriander, and garam masala; stir for 30 seconds.
4. Push cooked rice to one side of the pan. Crack eggs into the other half and scramble them.
5. Mix eggs with rice; add salt to taste.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Paneer Tikka Rice with Yogurt Marinade
Experience the flavors of India with this simple and delicious recipe for Paneer Tikka Rice, marinated in a creamy yogurt mixture. Perfect as a main course or side dish.
Ingredients:
– 1 cup paneer (Indian cheese), cut into cubes
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon cumin powder
– Salt, to taste
– 2 cups cooked basmati rice
– Fresh cilantro, for garnish
Instructions:
1. In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, and salt.
2. Add the paneer cubes and mix well to coat. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat oven to 375°F (190°C).
4. Remove paneer from marinade, letting any excess liquid drip off.
5. Cook the rice according to package instructions.
6. Place the marinated paneer on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
7. Serve the paneer on top of cooked basmati rice, garnished with cilantro.
Cooking Time: 30 minutes (including marinade time)
Tamarind Rice with Roasted Peanuts
This classic Indian dish combines the tanginess of tamarind with the crunch of roasted peanuts, making it a perfect accompaniment to any meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup tamarind paste
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– Salt, to taste
– 1/4 cup roasted peanuts
Instructions:
1. Rinse the rice in a fine mesh sieve until the water runs clear. Drain and set aside.
2. In a medium saucepan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for 10 seconds.
3. Add the tamarind paste and stir well to combine with the cumin seeds.
4. Add the rice to the saucepan and stir to coat the rice evenly with the tamarind mixture.
5. Add the water to the saucepan and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Stir in the roasted peanuts and season with salt to taste.
Cooking Time: 25 minutes
Ghee Rice with Fried Onions and Cloves
This recipe combines the richness of ghee with the crunch of fried onions and the warmth of cloves, creating a delicious and aromatic side dish perfect for accompanying a variety of main courses.
Ingredients:
– 1 cup long-grain rice
– 2 cups water
– 2 tablespoons ghee or clarified butter
– 1 small onion, finely chopped
– 1/4 teaspoon ground cloves
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain the water and set the rice aside.
2. Heat the ghee in a medium saucepan over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes.
3. Add the cloves to the saucepan and stir well.
4. Add the drained rice to the saucepan and stir to coat with the ghee-onion mixture.
5. Add the water to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Fluff the rice with a fork and season with salt to taste.
Cooking Time: 25-30 minutes
Mushroom Rice with Garam Masala
This flavorful dish combines the earthy taste of mushrooms with the warm, aromatic spices of garam masala, all wrapped up in a fluffy bed of basmati rice.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and mushrooms; cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Stir in garam masala powder and cook for 1 minute.
5. Add the drained rice to the saucepan, stirring to combine with the mushroom mixture.
6. Cook, covered, over low heat for 18-20 minutes or until the water is absorbed and the rice is fluffy.
7. Season with salt to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Corn and Peppers Rice with Cumin
This flavorful side dish combines the sweetness of corn and peppers with the earthiness of cumin, perfect for accompanying your favorite grilled meats or as a standalone meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 cup frozen corn kernels
– 1 teaspoon ground cumin
– Salt to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the bell peppers and cook until tender, about 5 minutes.
4. Add the rice, water, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is cooked.
5. Fluff with a fork and stir in frozen corn kernels. Cook for an additional 2-3 minutes.
Cooking Time: 22-25 minutes
Carrot and Beans Rice with Coconut
This recipe combines the natural sweetness of carrots and beans with the creamy richness of coconut, all wrapped up in a flavorful rice dish. Perfect as a side or main course, it’s a great way to add some excitement to your meals.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium carrot, peeled and grated
– 1 can (15 oz) kidney beans, drained and rinsed
– 1/4 cup shredded coconut
– 2 tablespoons olive oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the grated carrot and cook until tender, about 5 minutes.
3. Add the kidney beans, coconut, salt, and cooked rice to the skillet. Stir-fry for 2-3 minutes, until everything is well combined.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Pineapple Rice with Curry Powder
This recipe combines the sweetness of pineapple with the warmth of curry powder, creating a unique and delicious side dish perfect for accompanying your favorite grilled meats or as a vegetarian option.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup pineapple chunks (fresh or canned)
– 1 tablespoon curry powder
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a separate pan, heat the oil over medium heat. Add the pineapple and cook until caramelized, about 5 minutes.
3. Stir in the curry powder and cook for an additional minute, until fragrant.
4. Fluff the cooked rice with a fork. Add the pineapple mixture and stir until well combined.
5. Season with salt to taste.
Cooking Time: 20-25 minutes
Beetroot Rice with Mustard and Curry Leaves
A flavorful and vibrant twist on traditional rice dishes, this Beetroot Rice with Mustard and Curry Leaves is perfect for a unique side dish or light meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 medium beetroot, peeled and diced
– 1/4 cup vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon mustard seeds
– 1/2 teaspoon curry leaves
– Salt, to taste
– Water, as needed
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the diced beetroot and cook for about 5 minutes, or until they start to soften.
4. Add the rice and stir well to combine with the beetroot mixture.
5. Add the mustard seeds and curry leaves; stir well to distribute evenly.
6. Cook according to package instructions for white or brown rice, adding water as needed.
7. Season with salt to taste.
Cooking Time: 25-30 minutes
Sweet Coconut Rice with Raisins and Cashews
Sweet Coconut Rice with Raisins and Cashews: A flavorful and nutritious side dish that combines the richness of coconut milk with the natural sweetness of raisins and crunch of cashews.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon vegetable oil
– 1 cup coconut milk
– 1/2 cup chopped fresh or dried raisins
– 1/4 cup chopped cashews
– Salt, to taste
Instructions:
1. Rinse the rice and combine it with water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
2. In a small skillet, heat the oil over medium heat. Add the unsweetened shredded coconut and toast, stirring frequently, until lightly browned and fragrant (about 5 minutes).
3. Stir in the coconut milk, raisins, and cashews. Cook for an additional 2-3 minutes or until heated through.
4. Fluff the cooked rice with a fork and stir in the coconut mixture. Season with salt to taste.
Cooking Time: 25-30 minutes
Summary
Get ready to elevate your rice cooker game with these 20 delicious India-flavored rice recipes! From classic Basmati Rice with Saffron and Cashews to innovative Vegetable Biryani with Fragrant Spices, there’s something for every taste bud. Try Coconut Milk Rice with Curry Leaves, Tomato Rice with Mustard Seeds and Turmeric, or Lemon Rice with Peanuts and Cumin for a flavorful twist. Explore other mouthwatering options like Spinach Pulao with Garlic and Green Chilies, Jeera Rice with Ghee and Fresh Coriander, and many more. Let the aroma of Indian spices fill your kitchen and delight your senses!