Скачать или смотреть 3 unique Rice Dishes You’ve Gotta Try Now | Mere Ghar Ka Khana | Chef Amrita Raichand

Who said rice has to be boring? 🍚
In today’s episode of Mere Ghar Ka Khana, we're taking plain rice on a flavorful world tour, desi style and thoda global tadka ke saath! ✨

Here's what's cooking in my kitchen:
🥢 Mushroom Rice – earthy, comforting, and full of umami
🥄 Curd Rice– dahi meets tadka, with a surprise twist!
🥭 Mango Sticky Rice– sweet, tropical and totally drool-worthy

MUSHROOM RICE

Ingredients:
Butter – 1 tbsp
Olive Oil – 1/2 tbsp
Garlic (sliced) – 4 to 5 cloves
Onion (sliced) – 1 medium
Chilli flakes – 1/2 tsp
Mixed herbs – 1 tsp
Salt – to taste
Mushrooms (sliced) – 200 g
Cooked basmati rice – 1 cup
Fresh parsley (chopped) – for garnish

Method:
1. In a pan, heat the butter and oil together.
2. Add the sliced garlic and sauté for a few seconds until fragrant.
3. Add the sliced onions and cook until they turn translucent.
4. Stir in the chilli flakes and sliced mushrooms. Cook for about 2 minutes until the mushrooms soften.
5. Season with salt and mixed herbs.
6. Add the cooked rice and toss everything gently.
7. Garnish with chopped parsley and serve warm.

CURD RICE

Ingredients:
Ghee – 1 tbsp
Cumin seeds (Jeera) – ½ tsp
Mustard seeds – ½ tsp
Curry leaves – 2 sprigs
Dried red chillies (Gundu variety or Kashmiri is also fine) – 3 to 4
Asafoetida (Hing) – 1/4th tsp
Grated ginger – 1 tsp
Salt – to taste
Bottle gourd (Lauki), diced small – ½ cup
Curd (Dahi), whisked – 1 cup
Cooked rice – 1½ cups
Pomegranate seeds – for garnish (optional)

Method:
1. Heat ghee in a wok.
2. Add mustard seeds and cumin seeds. Let them splutter.
3. Add curry leaves, dry red chillies, grated ginger and hing. Sauté briefly until aromatic.
4. Add the diced lauki and salt. Sprinkle a little water, cover and cook til the lauki softens slightly .
5. In the meantime, whisk the curd till smooth.
6. Add the cooked rice to the lauki mixture and mix well.
7. Turn off the heat and add the whisked curd. Mix gently to combine.
8. Take it out in a serving bowl and serve at room temperature, garnished with pomegranate seeds.

MANGO STICKY RICE

Ingredients:
90% cooked Glutinous (sticky) Rice- (Sona masoori also works well) – 1 cup
Coconut milk – about 3/4 th cup
Sugar – ¼ cup
Ripe mango – sliced
Toasted Sesame seeds – for garnish

Method:
1. In a pan, combine the sticky rice with coconut milk and sugar.
2. Cook on low heat, stirring gently, until the mixture becomes thick and the coconut milk is mostly absorbed.
3. Allow it too cool slightly then chill in the refrigerator.
4. Serve chilled, topped with mango slices.
5. Garnish with a sprinkle of toasted sesame seeds.

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