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Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, variety rice platter. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really 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 favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Variety Rice Platter is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook variety rice platter using 90 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Variety Rice Platter:

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

Steps 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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