Dindigul Egg Biryani
Dindigul egg biryani uses the small-grain seeraga samba rice and a peppery Tamil masala.
Rice Grain recipes
190 rice grain recipes across every cuisine in the catalogue, with the full method on each page. Page 2 of 4.
Dolmades (Stuffed Grape Leaves)
Greek dolmades roll grape leaves around rice, onion, spring onion, dill, mint, parsley, olive oil, and lemon.
Dolmeh Barg-e Mo (Persian Stuffed Grape Leaves)
Persian-style stuffed grape leaves filled with rice, lentils, herbs, raisins, and a sweet-sour finish.
Ellu Sadam
Ellu sadam coats rice in ground roasted sesame, a Tamil temple dish.
Galinhada Mineira (Minas-Style Chicken Rice)
A Minas-style Brazilian one-pot chicken rice with tomato, peppers, turmeric, and herbs.
Gemista (Greek Stuffed Tomatoes and Peppers)
Gemista fills tomatoes and peppers with herbed rice, tomato pulp, mint, parsley, oregano, garlic, and olive oil before baking.
Ghee Rice (Neychoru)
Ghee rice cooks short-grain jeerakasala in ghee with whole spices and browned onion, the Malabar partner to a curry.
Goan Cafreal Chicken Pulao
Cafreal chicken pulao cooks rice with the green Goan cafreal masala of coriander, chilli and vinegar.
Goan Prawn Pulao
Prawn pulao cooks rice in coconut milk with prawns, a Goan one-pot dish.
Gujarati Lila Chana Pulao
Lila chana pulao cooks rice with fresh green chickpeas while they are in season.
Gujarati Methi Bhaat
Methi bhaat cooks rice with fresh fenugreek and peas, the leaves lending a light bitterness.
Gujarati Vaghareli Khichdi
Vaghareli khichdi is a Gujarati khichdi tempered after cooking, so the spices sit on top rather than through it.
Hariyali Chicken Pulao
Hariyali chicken pulao cooks rice with chicken in a coriander and mint paste that keeps it green.
Homestyle Chicken Pulao
Homestyle chicken pulao cooks chicken and rice together in one pot, lighter than a biryani.
Hyderabadi Bagara Rice
Bagara rice is the plain spiced rice Hyderabadi kitchens serve alongside a salan, not a biryani in itself.
Hyderabadi Chicken Biryani
Hyderabadi chicken biryani cooks marinated raw chicken under part-boiled rice, so the meat and rice finish together.
Hyderabadi Egg Dum Biryani
Hyderabadi egg dum biryani layers boiled eggs under rice and finishes it sealed.
Hyderabadi Mutton Keema Biryani
Mutton keema biryani layers spiced mince under rice, so the fat runs through every grain.
Indo-Chinese Chilli Garlic Fried Rice
Chilli garlic fried rice is the Indo-Chinese street version, hot with green chilli and heavy with garlic.
Indo-Chinese Paneer Fried Rice
Paneer fried rice tosses cubes of paneer through Indo-Chinese fried rice.
Jain Corn Capsicum Pulao
Corn capsicum pulao cooks rice with sweet corn and peppers, made without onion or garlic.
Jain Fada Ni Khichdi
Fada ni khichdi uses broken wheat instead of rice, cooked soft with mung dal and no onion or garlic.
Jain Kaju Draksh Pulao
Kaju draksh pulao cooks rice with cashews and raisins, sweet and mild and made without onion or garlic.
Jain Moong Dal Vadi Pulao
Moong dal vadi pulao cooks rice with sun-dried mung dumplings, made without onion or garlic.
Jain Paneer Matar Pulao
Paneer matar pulao cooks rice with paneer and peas, made without onion or garlic.
Karivepaku Sadam
Karivepaku sadam grinds curry leaves into a paste that coats the rice and colours it dark green.
Kashmiri Modur Pulao
Modur pulao is Kashmiri sweet rice with saffron and dried fruit, served at celebrations.
Kashmiri Pulao
Kashmiri pulao is a sweet-savoury rice with saffron, dried fruit and nuts, pale rather than spiced.
Kerala Malabar Meat Ghee Rice (Erachi Neychoru)
Erachi neychoru layers slow-cooked mutton into Malabar ghee rice, served at weddings across northern Kerala.
Khao Man Gai (Thai Chicken Rice)
Thai chicken rice with tender poached chicken, fragrant jasmine rice and a punchy soybean dipping sauce.
Khao Pad Pu (Thai Crab Fried Rice)
A simple Thai crab fried rice with jasmine rice, crab meat, egg, garlic, spring onion and a light savory seasoning.
Khao Pad Sapparod (Thai Pineapple Fried Rice)
A sweet-savory Thai fried rice with jasmine rice, pineapple, prawns, egg, cashews and curry powder.
Kimchi Fried Rice
Kimchi Fried Rice is a quick Korean rice dish made with cooked rice, napa cabbage kimchi, sesame oil, and a fried egg.
Kısır (Turkish Bulgur Salad)
A Turkish bulgur salad tossed with pepper paste, lemon, olive oil, tomatoes, cucumber, spring onion, and herbs.
Kolkata Style Chilli Chicken Fried Rice
Chilli chicken fried rice pairs the Kolkata Indo-Chinese dish with fried rice in one plate.
Koshari (Egyptian Lentil Rice Pasta Bowl)
Egyptian Koshari layers rice, lentils, pasta, chickpeas, tangy tomato sauce, garlic-vinegar drizzle, and crisp onions into a hearty street-food bowl.
Lobia Pulao
Lobia pulao cooks rice with black-eyed peas, which soften without collapsing.
Louisiana Red Beans and Rice
Louisiana red beans and rice simmers cooked red beans with andouille, aromatics, herbs, and spices until creamy over fluffy rice.
Louisiana Shrimp and Sausage Jambalaya
Louisiana shrimp and sausage jambalaya cooks rice, andouille, prawns, tomato, and the Cajun-style trinity in one savory pot.
Maharashtrian Kala Masala Bhaat
Kala masala bhaat cooks rice with aubergine and the dark Maharashtrian kala masala.
Maharashtrian Masala Khichdi
Masala khichdi cooks rice and mung dal with a Maharashtrian spice mix rather than plain.
Maharashtrian Spicy Misal Pulao
Misal pulao puts the Maharashtrian sprout curry over rice instead of pav.
Maharashtrian Tondli Bhaat
Tondli bhaat cooks rice with ivy gourd and goda masala, a Maharashtrian everyday one-pot.
Maharashtrian Vaal Pulao
Vaal pulao cooks rice with sprouted field beans, which stay slightly bitter against the spices.
Malai Soya Chaap Biryani
Malai soya chaap biryani layers cream-marinated soy chaap under rice, mild throughout.
Mavinakayi Chitranna
Mavinakayi chitranna tosses rice with grated raw mango, sharp and made while the fruit is in season.
Methi Matar Pulao
Methi matar pulao cooks rice with fenugreek leaves and peas, the peas offsetting the bitterness.
Morassa Polo (Persian Jeweled Rice)
A festive Persian jeweled rice with saffron, barberries, raisins, carrots, candied orange peel, almonds, and pistachios.
Mumbai Street Style Pav Bhaji Pulao
Pav bhaji pulao fries cooked rice with pav bhaji masala and butter, a Mumbai street invention.
Mushroom Pulao
Mushroom pulao cooks rice with mushrooms and whole spices, kept light rather than heavily spiced.
Nasi Ayam Hainan (Hainanese Chicken Rice)
A Malaysian-style Hainanese chicken rice plate with poached chicken, fragrant rice, chili sauce, and ginger sauce.
Nasi Daun Pisang (Malaysian Banana Leaf Rice)
A Malaysian Indian banana leaf rice plate with rice, dal curry, vegetables, rasam-style gravy, and papad.
Nasi Goreng (Indonesian Fried Rice)
Nasi goreng is Indonesian fried rice with cold rice, kecap manis, shrimp paste, chicken, vegetables, and a fried egg on top.
Nasi Kandar (Malaysian Chicken Curry Rice Plate)
A Penang-style nasi kandar plate with rice, spiced chicken curry, vegetables, and mixed curry gravy.
Nasi Kerabu (Kelantan Blue Herb Rice)
A Kelantan-style nasi kerabu plate with blue herb rice, flaked fish, coconut, egg, fresh herbs, and sambal.
Nasi Lemak (Malaysian Coconut Rice)
A Malaysian nasi lemak plate with coconut rice, sambal, anchovies, peanuts, cucumber, and egg.
Nasi Uduk (Indonesian Coconut Rice)
Nasi uduk cooks jasmine rice with coconut milk, lemongrass, pandan, daun salam, and fried shallots for fragrant Indonesian coconut rice.
Nigerian Jollof Rice
Nigerian Jollof Rice is a one-pot tomato-pepper rice with warm spices, fluffy orange-red grains, and the rounded flavor of a well-cooked stew base.
One-Pot Rajma Pulao
Rajma pulao cooks kidney beans into the rice, so one pot replaces rajma and chawal.
Pad Kra Pao (Thai Basil Chicken)
A Thai basil chicken rice plate with a savory stir-fry sauce, fragrant basil and steamed jasmine rice.