Variety Rice Platter

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, Variety Rice Platter. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Variety Rice Platter is one of the most favored of current trending meals on earth. It's simple, it's quick, it tastes yummy. It is enjoyed by millions every day. Variety Rice Platter is something which I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Variety Rice Platter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Variety Rice Platter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Variety Rice Platter using 90 ingredients and 15 steps. Here is how you can achieve that.

#ReshKitchen - Indulge in all these yummy rice variety preparations with your leftover cooked rice. A great comfort food, these yummy and simple one-pot meal is anytime welcome for a quick meal on the go. This is a very common breakfast item in South India. They make for a great substitute to any fried rice, biryani or pulao that you prepare usually. So treat your loved ones to something new for a great weekend breakfast.

Ingredients and spices that need to be Make ready to make Variety Rice Platter:

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

Steps to make 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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So that is going to wrap it up with this special food Recipe of Quick Variety Rice Platter. Thanks so much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!