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Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, variety rice platter. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Shawarma Rice platter is a full meal, best suited for any occasion. Indica varieties of rice usually contain more amylose and less amylopectin than japonica varieties, which is why rice varieties like basmati or jasmine tend to cook up into distinct grains. Shawarma Rice Platter : Perfect Homemade Chicken Shawarma Rice Platter Recipe with Thahini mayo sauce and homemade mayo chilli sauce and Vinaigrette Salad wi.

Variety Rice Platter is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Variety Rice Platter is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have variety rice platter using 90 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Variety Rice Platter:

1. Take . Curd Rice -
2. Make ready 1/2 cup rice, cooked till soft and mushy
3. Get 1 cup yoghurt, whisked
4. Take 1 tbsp. oil
5. Get 1/2 tsp. mustard seeds
6. Prepare 1-2 whole dry red chilies, broken
7. Make ready 2 tbsp. roasted peanuts
8. Take 1 sprig curry leaves
9. Make ready 1 tsp. urad dal (split black gram)
10. Prepare to taste salt
11. Take 1 tsp. coriander leaves, chopped
12. Prepare 1 tsp. gun powder / idli podi (opt)
13. Make ready . Lemon Rice -
14. Take 3 cups cooked rice
15. Make ready 2 tbsp. oil
16. Prepare 1/2 tsp. mustard seeds
17. Make ready 1 whole dry red chilli
18. Get pinch asafoetida (hing)
19. Get 1 tsp. urad dal (split black gram)
20. Take 1 tbsp. chana dal (Bengal gram)
21. Make ready 1 green chilli, chopped
22. Make ready 2 tbsp. roasted peanuts
23. Make ready 1/2 tsp. red chilli flakes (opt)
24. Prepare 1 sprig curry leaves
25. Prepare 1/2 or to taste lemon juice
26. Prepare to taste salt
27. Take 1/2 tsp. turmeric powder
28. Get 1 tsp. coriander leaves, chopped
29. Prepare . Podi Rice -
30. Take 2 cups cooked rice
31. Prepare 2-3 tbsp. any idli podi (gunpowder)
32. Make ready to taste salt
33. Make ready pinch turmeric powder (opt)
34. Get 2 tbsp. ghee
35. Get 1 tsp. mustard oil
36. Take pinch asafoetida
37. Make ready 1-2 sprigs curry leaves
38. Prepare 1-2 dry red chilies
39. Get 1 tsp. urad dal (split green gram)
40. Take 1 tbsp. coriander leaves, chopped
41. Take . Coconut Rice -
42. Get 2 cups cooked rice
43. Make ready 1/2 cup fresh grated coconut
44. Prepare 2 tbsp. oil
45. Take 1 tsp. mustard seeds
46. Take 1/2 tsp. cumin seeds
47. Take 1-2 dry red chilies, broken
48. Take pinch asafoetida
49. Take 1-2 fresh red / green chilies
50. Take 1 sprig curry leaves
51. Get 1 tsp. ginger, grated
52. Get 1 tsp. urad dal (split black gram)
53. Make ready 2 tbsp. roasted peanuts / cashew nuts
54. Make ready to taste salt
55. Make ready 1-2 tbsp. coriander leaves, chopped
56. Make ready . Eggplant Rice -
57. Prepare 2-3 long eggplants, chopped
58. Get 2-3 tbsp. oil
59. Prepare 1 tsp. mustard seeds
60. Make ready pinch asafoetida
61. Prepare 1-2 sprigs curry leaves
62. Get 1-2 dry red chilies
63. Prepare 1 tsp. urad dal (split green gram)
64. Prepare 1 onion, chopped
65. Prepare 1 tsp. ginger, chopped
66. Make ready 1 tsp. garlic, chopped
67. Take 1-2 green chilies, slit
68. Prepare to taste salt
69. Make ready 1/2 tsp. turmeric powder
70. Get 1 tsp. sambar powder
71. Prepare 1 tsp. red chilli powder
72. Take 2-3 cups cooked rice
73. Get 1 tbsp. coriander leaves, chopped
74. Take . Tomato rice -
75. Make ready 2 cups cooked rice
76. Take 2-3 tomatoes, chopped
77. Make ready 2 tbsp. oil
78. Prepare 1 tsp. mustard seeds
79. Get pinch asafoetida (hing)
80. Get 1 tsp. urad dal (split black gram)
81. Take 1 tbsp. chana dal (Bengal gram)
82. Take 1 onion, chopped
83. Prepare 2-3 garlic cloves, chopped
84. Take 1 " ginger, chopped
85. Make ready 2 fresh chilies, chopped
86. Take 1 sprig curry leaves
87. Get to taste salt
88. Take 1/2 tsp. turmeric powder
89. Get 1 tsp. sambar powder (opt)
90. Prepare 1 tsp. coriander leaves, chopped

Mappillai Samba Rice variety increases stamina, provides energy especially for school going/studying children. Yang Chow or Nasi Goreng or Special Sinangag. Medium grain rice has a shorter, wider kernel than long grain rice, two to three times longer than its width. Cooked grains are moist and tender, with a tendency to cling together.

Instructions to make Variety Rice Platter:

1. 1. Curd Rice - - Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.
2. After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. Serve, garnished with coriander leaves and a sprinkle of gunpowder.
3. 2. Lemon Rice - Heat oil and temper with red chilli and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.
4. Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chilli flakes and fried peanuts. Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.
5. 3. Podi Rice - Heat ghee in a pan and temper with red chilies and mustard seeds. after it stops spluttering, add the curry leaves, urad dal and asafoetida.
6. Saute for a few seconds and then add the rice, turmeric powder, salt and podi. Stir fry for 2 minutes and switch off the flame. Serve, garnished with coriander leaves.
7. 4. Coconut Rice - Heat oil and temper with red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and asafoetida. Saute for a few seconds.
8. Now add the coconut and stir fry for a few seconds. Then add the cooked rice, salt and peanuts. Mix everything well and saute for a minute. Switch off the flame.
9. Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.
10. 5. Eggplant Rice - Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Saute for a few seconds more.
11. Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add the eggplants and rest of the dry spices.
12. Saute till the eggplants turn tender. Add the cooked rice and combine everything well. Stir fry for 2- minutes. Switch off the flame and serve, garnished with coriander leaves.
13. 6. Tomato Rice - Heat oil and temper with the mustard seeds. After it stops spluttering, add the asafoetida, urad dal and chana dal and saute till it changes colour.
14. Then add the onion, garlic, ginger, curry leaves and fresh chilies and fry till light brown. Add the chopped tomatoes and turmeric powder and fry on low flame till the tomatoes are well mashed up.
15. Next add the cooked rice, salt and sambar powder. Mix well so it is well coated with the spices. Stir fry for 2-3 minutes. Serve, garnished with coriander leaves.

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