North Indian Rice Recipes | Top 5 North Indian Rice Recipes

North Indian Rice Recipes -: Going a day without rice gets difficult for rice lovers. Something is off, and you are never really satisfied. We have millions of rice lovers in India, and we are one of the major rice-producing states, which may explain why we need to keep experimenting with it and coming up with new recipes from time to time. When all else fails, there are always the classics to fall back on.

Here are 5 North Indian dishes that never fail to satisfy:

Table of Contents

Allahbadi Tehri Recipe – North Indian Rice Recipes

Allahabadi Tehri Recipe: Popular in Allahabad, this tehri is extremely simple to prepare. A nutritious bowl of veggies is an excellent method to boost children’s nutritional intake.

Ingredients of Allahabadi Tehri

2 Tbsp Mustard Oil
2 nos Potatoes
2 nos Bay Leaves
1 Cinnamon Stick
4 nos Black Peppercorns
4 nos Cloves
2 nos Black Cardamoms
5 nos Green Cardamoms
1 Onion, chopped
1 tsp Ginger, chopped
1 tsp Garlic , chopped
2 nos Green Chillis, chopped
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/4 tsp Hing Water
1/2 tsp Salt
1 Carrot, chopped
1 cup Cauliflower, chopped
2 tsp Beans , chopped
2 tsp Peas
2 tbsp Curd
2 tsp Coriander Leaves
1 cup Rice
2 cups Vegetable Stock

HOW TO MAKE IT

Heat mustard oil in a heavy-bottomed pan and cook potatoes till golden brown.
In a pressure cooker, combine the oil, bay leaves, cinnamon stick, black peppercorns, cloves, and black and green cardamoms.
Saute for 2-3 minutes on low heat, then add chopped onion and simmer for a few minutes more.
Stir in the ginger, garlic, and green chilies for around 2-3 minutes to let the flavours to emerge.
Add the spices cumin powder, coriander powder, turmeric powder, and red chilli powder, followed by the hing water and salt. Combine thoroughly.
Vegetables such as carrots, cauliflower, beans, peas, and fried potatoes can be added. Mix everything together and sauté the spices for 4-5 minutes with the veggies.
Stir in the curd, coriander leaves, and rice. Stir gently to fully combine the rice with all of the ingredients.
Finally, thoroughly mix in the vegetable stock.
Cook this Tehri in a pressure cooker for 1 whistle.
Turn off the heat and transfer the rice tehri to a serving bowl. Garnish with fresh coriander leaves and serve hot.

Tawa Sabz Pulao Recipe – North Indian Rice Recipes

Vegetable medley mixed with delicious basmati rice pulao and brown onions.

Ingredients of Tawa Sabz Pulao

70 Gram cauliflower
30 gram beans
40 gram carrot
5 tbsp ghee
75 gram onions
80 gram tomatoes
1/2 tsp garam masala
1/2 tsp salt
10 gram coriander, fresh
Mint (according to taste)
30 gram onions, browned

HOW TO MAKE IT

1. Dice the cauliflower, beans, and carrots into even-sized dice and blanch in boiling water until half done.

2. On a heated tawa, heat the ghee and add the chopped onions.

3. Saute till it acquires a light brown hue. Add chopped tomatoes and garam masala afterward.

4. Mix in the pre-cooked pulao rice and salt on the tawa.

5. Combine fresh coriander, mint, and brown onions. Toss thoroughly and serve immediately.

Meethe Chawal Recipe – North Indian Rice Recipes

A classic dessert prepared with boiling rice, sugar, dried fruits, and yellow food colouring. Zarda is another name for zarda.

Ingredients of Meethe Chawal

1 Cup Sela chawal (parboiled rice), blanched
1 1/4 Cup Sugar
4 Cups Water
1 tsp Yellow colouring (optional)
2-3 Cloves
4 Green cardamoms
10-12 Raisins
5 Almonds, shredded
1/4 Cup Ghee
To seal Dough
To grease the lid Little fat

HOW TO MAKE IT

1. Bring the water to a boil, then add the rice, yellow color, lung, and elaichi. When it begins to boil, reduce the heat to low and continue to cook until the rice is almost done (approximately 12 minutes).

2. Rinse the rice twice in cold water and place it in a colander to drain.

3. Heat the ghee in a heavy-bottomed pan and cook the raisins and almonds until they change color slightly. Remove the nuts and set aside, then add the rice to the same ghee and stir thoroughly.

4.Grease the lid’s edge and run a curled string of dough down it. Grease the dough as well.

5.Remove half of the rice and sprinkle half of the sugar over it, then pile the remaining rice and sugar over it. Place the pan on a griddle (tawa) over low heat for approximately half an hour, sealing the lid.

6.Break the seal and serve with the raisins and almonds on top.

Kabuli Pulao Recipe – North Indian Rice Recipes

Kabuli Pulao Recipe: A delightfully spicy bowl of rice with chickpea deliciousness. It’s a light and delightful supper on its own!

Ingredients of Kabuli Pulao

1 Cup basmati rice (soaked for an hour)
100 gram ghee or cooking oil
1 cup onion, finely chopped
2 tomatoes, chopped
1 cup curd
1/2 cup fresh pomegranate seeds
1 cup coriander leaves, chopped
30 gram green chilli
1/2 cup kabuli chana (parboiled with salt)
2 tbsp onion, fried
3 Whole red chilli
1 tsp ginger garlic paste
2 Brown cardamom
5 Green cardamom
1/2 tsp black peppercorn
1 tsp salt
2 green chilllies, chopped
4 Cloves
2 Cinnamon sticks
2 Mace
4 Bay leaves
1 tsp coriander powder
1/2 tsp turmeric powder

HOW TO MAKE IT

Boil the rice with a teaspoon of salt in water. Drain and set aside the water.
Cook bay leaves mace, green cardamom, black peppercorn, brown cardamom, whole red chili, cinnamon stick, cloves, and ginger garlic paste together. Cook thoroughly.
Sauté the chopped onion in the pan until golden brown. Now season with salt, turmeric powder, coriander powder, and green chilli powder. Combine thoroughly.
To the pan, add the chopped tomatoes, coriander leaves, and chana. Cover the pan and leave it to cook for a few minutes.
When the rice is done, add the yoghurt and combine thoroughly.
Place the cooked rice on top of the cooked chana and dollops of ghee, followed by the fried onion, and cover.
After 5-10 minutes, remove the cover and combine the cooked rice and chana.
Garnish with pomegranate seeds and serve hot.

Zarda Pulao Recipe – North Indian Rice Recipes

Recipe for Pashtooni Zarda Pulao: This dish, rich in nuts, saffron, and rose water, is ideal for celebrating the season.

Ingredients of Pashtooni Zarda Pulao

750 gms rice
200 gms ghee
6 Green cardamom
6 Black cardamom
2 Cinnamon sticks
2 Bay leaves
150 gms khoya
4 Cloves
5 gms fennel seeds
200 gms sugar
25 gms pistachios
25 gms almonds
50 gms cashews
1 gram saffron
50 gms raisins
1/2 tsp rose water

HOW TO MAKE IT

1. Soak rice for 1 hour in water, then drain. In a mixing dish, combine the milk, saffron, rose water, and sugar.

2. In a saucepan, heat 10-15 cups of water. When it begins to boil, add the soaked rice and continue to simmer until the rice is about 80% cooked.

3. Strain the rice and toss in half of the ghee. In a pan, heat the remaining half of the ghee. Fry the dried fruits till golden brown.

4. Add full spices and cook for around 30 seconds. Bring the milk mixture to a boil. Cook the rice for 10-12 minutes on low heat, covered.

5. Garnish with khoya and almonds and serve immediately.

These are some of our favorite recipes. Because this is not an entire collection, please contribute your ideas and recipes. We’d be delighted to add them to our list.

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Allahbadi Tehri Recipe – North Indian Rice Recipes

Ingredients of Allahabadi Tehri

Tawa Sabz Pulao Recipe – North Indian Rice Recipes

Ingredients of Tawa Sabz Pulao

Meethe Chawal Recipe – North Indian Rice Recipes

Ingredients of Meethe Chawal

Kabuli Pulao Recipe – North Indian Rice Recipes

Ingredients of Kabuli Pulao

Zarda Pulao Recipe – North Indian Rice Recipes

Ingredients of Pashtooni Zarda Pulao

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