6 Easy Rice Recipes For Quick And Easy Dinner Meal

6 Easy Rice Recipes For Quick And Easy Dinner Meal

We’ve compiled a list of 6 fast and easy rice dishes that are ideal for a quick fix dinner.

These Are 6 Quick And Simple Meals You Should Try:

1. Singaporean Fried Rice Recipe

Let’s begin with our personal favourite. This fried rice is a vegetarian’s dream, with a plethora of sauces and a colourful assortment of veggies to make the meal extra crispy and delectable.

Ingredients of Singapore Fried Rice

  • 1 Cups Rice
  • 1 Garlic, chopped
  • 2 tbsp olive oil
  • 1/8 tsp pepper
  • 1/2 cups spring onions, chopped
  • 1/2 cups bell peppers
  • 1/4 cups carrots, shredded
  • 1 green chillies
  • 1/2 tbsp vinegar
  • 2 tbsp red chilli sauce or peri peri sauce
  • 1 tbsp light soya sauce
  • 1 tbsp chilli garlic sauce
  • Salt as required

HOW TO MAKE IT

1.Cook the rice until it is al dente and cool thoroughly.

2.Heat the oil in a pan and sauté the garlic to release its scent. Toss in the spring onions, green chilies, and carrots for a few minutes.

3.Add the capsicum and season with salt, then stir pan until the vegetables are tender.

4.Add the rice to the pan along with all of the sauces. Season with pepper and mix until well combined.

5.The Singapore fried rice is done!

2. Tomato Rice Recipe

Tomato rice, also known as thakkali sadam in Tamil, is a filling dish. This dish is suitable for any time of day. Furthermore, it is flavor-packed and filling to the core. The best part about this dish is that it takes only 10 minutes to prepare. Yep, you heard us correctly!

Ingredients

For Soaking Rice

  • 1 heaped cup basmati rice or any regular rice
  • water as required

More Ingredients

  • 1 cup finely chopped tomatoes (tightly packed) or 3 medium to large tomatoes or 200 grams
  • ⅓ cup finely chopped onions or 1 medium-sized onion
  • 1.5 teaspoons Ginger Garlic Paste or 1 inch ginger + 5 to 6 small to medium garlic crushed in mortar-pestle
  • ½ teaspoon chopped green chilli or serrano pepper or 1 green chilli
  • ½ teaspoon mustard seeds
  • 4 to 5 fenugreek seeds (methi seeds) – optional
  • ½ inch true cinnamon
  • 2 green cardamoms
  • 2 to 3 cloves
  • 6 to 7 curry leaves (medium-sized)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon black pepper powder or crushed black pepper
  • ½ teaspoon Coriander Powder (ground coriander)
  • 1 teaspoon cumin powder (ground cumin)
  • ½ tablespoon chopped mint leaves
  • ¼ cup chopped coriander leaves (cilantro)
  • 1.5 to 1.75 cups water or add as required
  • 2 tablespoons oil – any neutral oil
  • salt as required

HOW TO MAKE IT

  1. Rinse basmati rice or any other type of rice in water several times.
  2. The rice should then be soaked in water for 20 to 30 minutes. Drain the rice and set it aside.
  3. Finely chop the tomatoes, onions, and green chilies. In a mortar and pestle, peel and crush the ginger and garlic. Chop the mint and coriander leaves as well.
  4. Set aside all of the spices needed for the rice.

Sautéing Onions, Tomatoes, Spices

  1. Heat the oil in a 3 litre pressure cooker. Maintain a low heat and crackle the mustard seeds. Next add the fenugreek seeds and softly cook them for a few seconds without scorching them.
  2. Next stir in the finely chopped onions, cinnamon, cardamoms, and cloves.
  3. Stir and cook until the onions become transparent and tender.
  4. Stir in the ginger-garlic paste, green chilies, and curry leaves.
  5. Stir and sauté for a few seconds, or until the raw ginger-garlic fragrance fades.
  6. Now stir in the mint and coriander leaves.
  7. Mix and cook for 1 minute.
  8. Reduce the heat to low or turn it off. Combine the finely diced tomatoes, turmeric powder, red chilli powder, black pepper powder or crushed black pepper, coriander powder, and cumin powder in a mixing bowl.
  9. Stir well and sauté the tomatoes until softened and pulpy, with oil leaking from the sides.

Cooking Tomato Rice

  1. Pour in the moistened rice. Carefully fold the rice into the tomato mixture. Cook for 1 minute.
  2. Pour in 1.75 cups of water. You may also add 2 cups water to the rice to make it softer.
  3. Season to taste with salt.
  4. Cover and simmer tomato rice for 2 whistles on medium heat, or 10 to 11 minutes. You may also pressure cook the rice for 3 whistles to achieve softer rice.
  5. When the pressure subsides on its own. Next, carefully remove the cover and fluff the tomato rice.
  6. Serve tomato rice with appalams, chips, or raita on the side.

3. Soya Pulao Recipe

Here’s another simple yet delicious rice dish. You can prepare a flavorful and spicy pulao dish with fragrant spices and protein-rich soya chunks in just a few simple steps.

Ingredients of Soya Pulao

  • 1 Cup Soya Chunks
  • 250 gram Soaked Rice
  • 1/2 cup Curd
  • 1 tbsp Ginger Garlic Paste
  • 1 medium Chopped Onion
  • 1 medium Chopped Tomato
  • 2 Slit Green Chillies
  • 1 Cardamom
  • 2-3 Green Cardamom
  • 8-10 Black Pepper
  • 7-8 Cloves
  • 1 Bay Leaf
  • 2 Whole Red Chilli
  • 2 tsp Red Chilli Powder
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric
  • 1 tsp Chicken Masala
  • 1/2 tsp Garam Masala
  • 3 tbsp Vegetable Oil
  • to taste Salt

HOW TO MAKE IT

1.First, soak the soya chunks for 15 minutes in boiling water. After 15 minutes, strain the soya chunks out of the water and separate them.

2.Now combine the soya chunks with the curd, red chilli, ginger garlic paste, and coriander powder in a mixing bowl and set aside for a few minutes.

3.Heat the oil in a pressure cooker, then add all of the entire spices and the whole red chilli and simmer for a few seconds. Following that, add the chopped onion and cook for a few seconds.

4.Fry the marinated soya pieces with the onions for a few minutes. Following that, add the diced tomatoes and green chilies and simmer until soft.

5.Combine the red chilli powder, coriander powder, garam masala, turmeric, and salt to taste.

6.Mix in the soaked rice with the seasonings and cover the pressure cooker with water as needed.

7.After two whistles, turn off the gas and, once the pressure has been released, place the cooked casserole in a serving bowl and serve. It goes well with raita or chutney.

4. BBQ Rice Recipe

Do you enjoy BBQ flavours? This dish will undoubtedly become your new favourite. This one-pot rice meal is loaded with vegetables and makes a wonderful vegetarian choice. You may prepare it using leftover rice.

Ingredients of BBQ Rice

  • Rice and vegetables:
  • 250 gram Long-grain white rice
  • 2 tbsp Olive Oil
  • 1 medium Onion
  • 2 Garlic Cloves
  • 1 Bell Peppers
  • 1 piece of leek
  • 2 small Tomatoes
  • to taste Fine sea salt and black pepper
  • BBQ sauce:
  • 3 tbsp Tomato paste not tomato puree or sauce
  • 2 tbsp Red Wine Vinegar
  • 4 tbsp Worcestershire sauce or vegan alternative
  • 2 tbsp Runny honey
  • 1 tsp Medium mustard
  • 1/2 tsp Hot smoked paprika
  • 1/2 tsp Red chili flakes
  • 1/2 tsp Turmeric
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • Fine sea salt and black pepper
  • ¼ – ½ cup water as needed
  • Garnish all optional:
  • 1 small chopped tomato
  • 2 tsp Greens from the leek or green onion
  • Chives or parsley

HOW TO MAKE IT

1.Bring the rice to a boil, making sure it is not sticky or mushy. Set this aside for now.

2.In the meantime, prepare the remaining ingredients. Cut the onions into small pieces. In a big saucepan, heat the oil. Sauté the onion for 3-4 minutes, or until transparent.

3.Finely chop the garlic and leeks and add to the saucepan, cooking for another 2-3 minutes, stirring often.

4.Cut the peppers and tomatoes into small pieces. Cook for another 2-3 minutes after adding them to the pan.

5.In a small mixing bowl, combine all of the BBQ sauce ingredients except the water. Add to the pan, whisk in 14 cup water, cover, and boil for 5 minutes, stirring occasionally.

6.Inspect the pan. If the sauce appears dry, whisk in the remaining 14 cup water. Cook for another 5 minutes, or until the veggies are tender and the sauce has thickened but not become dry.

7. Stir in the drained rice. Season with salt, pepper, and, if desired, a touch of sugar and/or additional vinegar.

8.Serve with chopped tomatoes, green onions, parsley, or chives as garnish.

9.The meal is complete!

5. Paneer Fried Rice Recipe

Paneer can suddenly enliven any dull dish. That’s exactly what occurred with this recipe. The key ingredient in this delectable meal is paneer. This dish is spiced up even further using various masalas and sauces that provide zest and flavour.

Ingredients of Paneer Fried Rice

  • 1/2 Cup Boiled Rice
  • 8-10 Paneer Cubes
  • 1 tbsp Ginger garlic paste
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Pepper
  • 1 tsp Soya Sauce
  • Salt as per taste
  • 1 Chopped Onion
  • 1 Chopped Carrot
  • 1/2 Chopped Capsicum
  • 1/4 cup Chopped Mushroom

HOW TO MAKE IT

1. Begin with boiling rice. After that, cut the paneer into tiny cubes, coat with corn flour, and fried until crispy. When finished, heat a wok and add oil.

2.To this, add the ginger-garlic paste, followed by the fried paneer cubes. Let the flavours to mingle.

3.Now add the vegetables: onion, carrots, capsicum, and mushroom. Throw them carefully.

4.Add red chilli powder and pepper to taste. Now stir in the soy sauce.

5.Check for salt and season to taste. Lastly, mix everything with the cooked rice.

6.Serve immediately in a dish and enjoy!

6. Matka Pulao Recipe

As the name implies, plain pulao is given a makeover in this dish with the inclusion of a slew of spices cooked in real matki (earthen pots).

Ingredients of Matka Pulao

  • 1 Cup Rice
  • 1/2 tsp Garam Masala
  • 2-3 Cloves
  • 2 Green Cardamom
  • 1 Black Cardamom
  • 1 Bay Leaf
  • 1 tsp Cumin Seeds
  • 1/2 tsp Black Pepper Powder
  • to taste Red chilli powder
  • 1 tsp Coriander powder
  • 1 large Onion, (Chopped)
  • 1/4 cup Cauliflower, (chopped)
  • 1/4 cup Carrot, chopped
  • Peas (handful of)
  • 2 tbsp Curd
  • 1 tbsp Mint leaves
  • Coriander Leaves To Garnish
  • 1 tsp Ginger Garlic Paste

HOW TO MAKE IT

1.Wash and soak basmati rice before beginning the preparation. After that, pressure cook the rice until it is 70% done. Next, in an earthen pot, heat mustard oil, add entire spices, and sauté for 2-3 minutes with chopped vegetables. Sauté again with the ginger garlic paste.

2.Add the curd and stir everything together again. Next, in a dish, place half of the gravy. Layer the cooked rice on top of the leftover gravy.

3.Layer the leftover gravy over the rice.

4.Top with mint, coriander leaves, and fried onions.

5.Seal it with wheat flour dough and close it with a plate.

6.Place the matki on the burner over a low heat.

7.Use a low flame to avoid burning.

8.Complement with raita and mint chutney.

Try these dishes the next time you don’t feel like making an elaborate supper after work and let us know how you enjoyed them in the comments section below. Good luck with your cooking!

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