Category Archives: Rice Varieties

Garlic Cashew Rice with Paneer Kadhaiwala

Garlic Cashew Rice

One of my most favourite rice variety that I enjoy a lot. Again My Family Favourite. You can make it Just Like That. I have served this rice with Paneer Kadhaiwala. Goes well with a simple raitha too. Super Duper Easy Recipe only with Few Ingredients. 


Cooked Basmathi rice – 2 cups

Finely chopped pieces of garlic – 2 tablespoons

Halved cashewnuts – 1 handful

Salt to taste

Oil and ghee ( clarified butter ) – 3tablespoons ( mixed well )

To Garnish

Finely chopped spring onion greens – little


Heat a big broad thick bottomed  pan. Add the mix of oil and ghee. First fry the Cashew halves to a nice golden colour. Keep it aside. Next, add the finely chopped garlic. Sauté on sim flame to a golden colour. Add the cooked Basmathi rice. Add salt to taste. Mix gently. Keep the flame on sim. After about 3 to 5 minutes switch off the stove. Mix in the Cashew halves. Garnish. Serve hot with Paneer Kadhaiwala.

Chef’s Tips

1) Keep the stove on sim flame while mixing the rice to avoid discolouration.

2) As an option you can also add little cooked Green Peas to the rice as a Garnish along with the chopped Spring OnionGreens. 



Beetroot Rice with Cauliflower, Broccoli Almond

Beetroot Rice  

A very exclusive family recipe. I learnt it from  my  mother- in – law. I am so, so, so happy to share this recipe with you. We make this rice almost once in 10 days. Very easy, tasty, filling and colourful. Usually we make this rice with Baked vegetables, but today for a change I made it with Cauliflower, Broccoli and Almond. Beetroot Rice also goes well with any Raitha too. Do try and please post your feedback.


Basmathi rice ( washed and soaked in water for 1/2 an hour and drained. Cover and keep it aside till the time of use) – 1 cup

Grated beetroot – 2 and 1/4 cups

Sliced onions – 1 cup

Chopped garlic – 10 flakes

Finely chopped ginger – 1 tablespoon

Green peas – 3/4 cup

Slit green chilli – 1

Salt to taste

Water – 2 cups

To Season

Oil – 3 tablespoons

Cardamoms – 3

Cloves – 4

Cinnamon – 1 medium piece


Heat a non stick pan. Add oil. Season all the seasoning ingredients. Next fry the sliced onions and chopped garlic  on medium flame to a transparent colour. Add the chopped ginger, slit green chilli and the grated beetroot. Sauté on sim flame for 5 minutes. Add salt to taste and the drained Basmathi rice. Sauté on sim flame for 3 minutes. Add 2 cups of water and keep the flame on high. Once the water starts to boil, sprinkle the green peas on top and please do not stir. Cover and sim the flame. Cook till the rice is done. Switch off the stove. Mix gently and serve hot with Cauliflower, Broccoli Almond.

Chef’s Tips

1) Use fresh , nice pinkish red beetroot for that beautiful colour.

2) I like my rice to be a little soft. If you want it a little firm, add 1 and 3/4 cups of water.