Palak Corn Pulao
Palak corn pulao cooks rice with spinach and sweet corn, green and mild.
Rice Grain recipes
190 rice grain recipes across every cuisine in the catalogue, with the full method on each page. Page 3 of 4.
Palak Khichdi
Palak khichdi cooks rice and mung dal with spinach, which colours it through.
Panchmel Khichdi
Panchmel khichdi uses five different dals with the rice, a Rajasthani way of eating a complete meal from one pot.
Phodnicha Bhaat
Phodnicha bhaat fries leftover rice with a Maharashtrian tempering, the standard way of using yesterday's pot.
Plain Steamed Basmati Rice
Comforting Plain Steamed Basmati Rice. An easy-prep Pan-Indian rice dish for comfort meals, light dinners, or everyday thalis.
Polenta con Funghi
Polenta con funghi serves creamy Parmesan polenta with browned mushrooms, garlic, butter, olive oil, and black pepper.
Poondu Sadam
Poondu sadam cooks rice with a large amount of garlic in sesame oil, a Tamil dish eaten for its pungency.
Pudina Pulao (Mint Rice)
Pudina pulao cooks rice with a mint and coriander paste, fresh rather than rich.
Punjabi Kala Chana Pulao
Kala chana pulao cooks rice with black chickpeas, which hold their shape among the grains.
Punjabi Mutton Keema Pulao
Keema pulao cooks minced meat into the rice from the start, so the fat carries through every grain.
Punjabi Wadiyan Pulao
Wadiyan pulao cooks rice with crumbled Amritsari wadi, which perfumes the whole pot.
Quick Soya Matar Pulao
Soya matar pulao cooks soy chunks and peas into the rice, quick and filling.
Rajasthani Banjara Gosht Pulao
Banjara gosht pulao cooks mutton with whole dried chillies into a rice dish from the Rajasthani nomadic tradition.
Rajasthani Gatta Pulao
Gatta pulao cooks rice with fried gram flour dumplings, a Rajasthani way of eating well without vegetables.
Rajasthani Kabuli Pulao
Kabuli pulao is a Rajasthani dish layering rice with bread, potato and a yoghurt gravy.
Rajasthani Papad Pulao
Papad pulao crumbles roasted papad through ghee rice, a Rajasthani way of adding crunch without vegetables.
Restaurant Style Egg Fried Rice
Egg fried rice is the Indo-Chinese version, cooked fast over high heat with garlic and scrambled egg.
Restaurant-Style Jeera Rice
Jeera rice is basmati cooked with a heavy tempering of cumin in ghee, meant to sit beside a curry rather than lead.
Risi e Bisi
Risi e bisi is a Venetian rice and pea dish cooked with stock, butter, and Parmesan until creamy but still spoonable.
Risotto alla Milanese
Risotto alla Milanese cooks Arborio rice slowly with saffron, butter, Parmesan, onion, and hot liquid for a creamy golden finish.
Sabudana Khichdi
Sabudana khichdi is a Maharashtrian fasting dish of soaked tapioca pearls tossed with crushed peanuts, potato and green chilli.
Sabzi Polo ba Mahi (Persian Herbed Rice with Fish)
A Persian herbed rice dish served with pan-fried fish, a classic festive meal with fresh herbs and saffron.
Sama ke Chawal (Bhagar)
Bhagar cooks barnyard millet like rice with potato and crushed peanuts, the standard fasting-day grain substitute.
Sama Ke Chawal Ki Kheer
Sama ke chawal ki kheer simmers barnyard millet in milk until it thickens, a fasting-day version of rice kheer.
Sama Rice Pulao (Vrat Ke Chawal)
Sama rice pulao cooks barnyard millet like rice with potato and peanuts, for fasting days when grain is avoided.
Schezwan Paneer Fried Rice
Schezwan paneer fried rice tosses rice and paneer in the Indo-Chinese chilli-garlic sauce.
Şehriyeli Pilav (Turkish Rice Pilaf with Orzo)
A simple Turkish rice pilaf with toasted orzo pasta, butter, and fluffy grains.
Shahi Anda Pulao
Anda pulao cooks boiled eggs into a mild Awadhi rice with cashews.
Shahi Navratan Pulao
Navratan pulao mixes vegetables, paneer and dried fruit through a mild rice, named for its nine components.
Simple Chole Pulao
Chole pulao cooks chickpeas into the rice so one pot does the work of two dishes.
Sindhi Bhuga Chawal
Bhuga chawal cooks rice with deeply browned onion, which colours and sweetens the whole pot.
Singapore Veg Fried Rice
Singapore fried rice is the Indian restaurant version, coloured with turmeric and mixed with vegetables.
Sopa de Quinua (Andean Quinoa Vegetable Soup)
A comforting Andean quinoa soup with potato, pumpkin, peas, celery, and warming spices.
South Indian Coconut Mango Rice
Coconut mango rice tosses rice with fresh coconut and grated raw mango, sour and sweet at once.
South Indian Coconut Milk Rice
Coconut milk rice cooks rice in thin coconut milk instead of water, which makes it rich without any spice.
South Indian Coconut Rice (Thengai Sadam)
Coconut rice tosses cooked rice with fresh coconut and a mustard and dal tempering.
South Indian Curd Rice (Thayir Sadam)
Curd rice folds cooked rice into yoghurt and milk, tempered with mustard and curry leaves and eaten cool.
South Indian Kuska Biryani
Kuska is biryani rice cooked without any meat, made in the same pot and the same way.
South Indian Lemon Rice
Lemon rice tosses cooked rice with lemon juice, peanuts and a mustard tempering, eaten warm or packed for later.
South Indian Peanut Rice
Peanut rice coats rice in ground roasted peanuts, a dry South Indian dish that travels well.
Southern Hoppin’ John
Southern Hoppin' John simmers rice, black-eyed peas, smoky pork, onion, celery, and bell pepper into a New Year-style bowl.
Southern Shrimp and Grits
Southern shrimp and grits combines creamy cheddar grits with smoky paprika prawns for a quick coastal comfort bowl.
Soya Chunks Biryani
Soya chunks biryani layers marinated soy chunks under rice, cooked sealed like any other biryani.
Spicy Egg Pepper Rice
Egg pepper rice tosses rice with scrambled egg and a heavy hand of crushed black pepper.
Spicy Tomato Rice
Tomato rice cooks rice in a tomato masala until it takes the colour right through.
Street Style Chicken Fried Rice
Chicken fried rice is the street version, cooked hard on a griddle with egg and soy.
Street Style Schezwan Egg Fried Rice
Schezwan egg fried rice tosses rice and egg in the Indo-Chinese chilli-garlic sauce.
Street Style Triple Schezwan Chicken Rice
Triple schezwan rice stacks fried rice, noodles and chilli chicken in one plate, a Mumbai street invention.
Surat Style Cheese Paneer Ghotala Rice
Cheese paneer ghotala rice mashes paneer and cheese on a griddle and folds it through rice.
Sweet Corn Fried Rice
Sweet corn fried rice tosses corn through Indo-Chinese fried rice, sweet against the soy.
Tacu Tacu (Peruvian Rice and Bean Patties)
Crisp Peruvian rice and bean patties served with a bright onion-lime salsa criolla.
Tahchin (Persian Saffron Chicken Rice Cake)
A golden Persian saffron rice cake layered with tender chicken and a yogurt-egg rice mixture.
Tamarind Rice (Puliyogare)
Puliyogare coats rice in a tamarind and sesame paste that keeps for days, which is why it travels so well.
Tandoori Soya Chaap Biryani
Tandoori soya chaap biryani grills marinated soy chaap first, then layers it under the rice.
Tawa Pulao
Tawa pulao fries cooked rice on a griddle with pav bhaji masala, a Mumbai street dish.
Traditional Masala Bhaat
Masala bhaat is a Maharashtrian spiced rice cooked with ivy gourd and goda masala in one pot.
Traditional Raw Mango Rice
Raw mango rice tosses cooked rice with grated green mango and peanuts, made while the fruit is sour.
Tuver Ni Khichdi
Tuver ni khichdi cooks rice with pigeon peas into a soft Gujarati khichdi finished with ghee.
Valencian Paella
A home-style Valencian paella with short-grain rice, chicken, rabbit, beans, saffron, and a lightly crisp base.
Vangi Bath (Brinjal Rice)
Vangi bath tosses cooked rice with aubergine and a Karnataka spice blend made for this dish alone.