Make Variety of Rice Dishes By Using Indian Rice

Rice is a part of staple diet of a major population chunk across the globe. This food grain is widely consumed by people in different parts of world, especially Asia. India is a part of Asia and is one amongst the major Rice Producers and Exporters. In India, rice is eaten by people on a daily basis in different forms. It is the main ingredient of many Indian Dishes, few of which are mentioned below:

• Kheer – Milk, dry fruits and sugar are cooked at medium flame to make a buttery sweet pudding which is popularly known as kheer. It is mostly cooled before serving or is served steaming hot.
• Khichdi – Rice cooked with spices, lentils and vegetables is known as khichdi. It is mostly eaten during afternoon in most of the Indian households.
• Idli – Rice is grinded into powder which is converted into a smooth batter. This batter is steamed in small round containers to make a popular South Indian dish which is known as Idli. It is served with sambhar (lentil soup) and coconut chutney.
• Puliyodharai – It is also known as tamarind Rice and is packed with South Indian spices like tamarind, turmeric, chili, mustard, etc. This food recipe is an important part of Tamil Nadu’s cuisines.
• Jackfruit Biryani – This fragrant rice dish finds its origin in Andhra Pradesh and is popularly known as Panasa Biryani. Apart from rice the major ingredient in this dish is jackfruit.
• Mutton Biryani – Fresh mutton is cooked with aromatic spices and rice to make this flavorsome Rice dish. This dish is alternatively cooked with meat variants like chicken and prawns.
• Katte Pongali – Rice is cooked with Moong dal and few delicate spices to make this scrumptious South Indian dish. It is mostly served as a prasad or offering to the deity and is thereafter distributed to followers.
• Pudina Pulao – Zesty mint leaves are added to Rice for a delicate flavor. This pulao is served with different types of curries.
• Daddojanam – It is also known as yogurt Rice and is mostly prepared during Hindu festival navratri. This recipe originated in Andhra Pradesh and is mostly served as an offering to goddess Durga.

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