Category Archives: Rice preparations

Soya Chunks Biryani

Foodlyrics_Soya_Biryani (2)

Again a big break from blogging!! (eyes-rolling)When will I stop being sloppy. Anyway it is better to be irregular than not posting at all. (What an escape). So here I am posting a rice dish that is super easy and packed with proteins, carbs and all other essential nutrients. (Look who is talking ;-))

Soya Chunks Biryani brings back many memories. I would say that was one of the few edible and tasty dishes that were served in my office’s canteen. Soya biryani would be the vegetarian option for poor herbivores like us along with some super watery raita and a limp papad. But that was one dish that bonded us foodies during the lunch hours and we would just devour the biryani and then chat endlessly even the plates were licked and dry.

This one of the first dishes I prepared after I was introduced to soya. I couldn’t believe it would turn out so tasty that now I often cook dishes using the soya chunks. Who would have thought a tasteless piece of food would add a nice and yummy twist to the dish. Here is what I did and let me tell you the result is darn delectable.



Soya chunks (cooked as per package instructions) – 1 cup
Vegetables (washed and thinly sliced lengthwise): Onion, carrots, French beans, cauliflower – 1 cup
Cooked long grain rice – 1 cup
Biryani masala – 2 tablespoons
Curd – ½ cup
Mint leaves – ½ cup
Oil – 2 tablespoons
Salt – to taste


  • In a sauce pan boil some water and cook the carrots, French beans and cauliflower florets till almost done. Drain the water and keep it aside
  • In another pan/ wok heat the oil and sauté thinly sliced onions till it becomes transparent. Then add the remaining veggies and the cooked soya chunks and sauté for a minute or two.
  • Mix the curd and briyani masala together and add it to the above vegetables in the pan. Tip in the mind leaves and add salt. Mix well.
  • Now add the cooked rice and mix gently so that the grains do not break.
  • Cover with a lid and cook on low flame till nice and hot.
  • Serve with hot with raita or papad.


  • Do not discard the water drained from the cooked veggies. That can be used as vegetable stock for making soups.
  • Add as many number of veggies as per your taste.

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Corn-Tomato Rice

Corntomatorice _Foodlyrics(2)As mentioned in the Vegetable Pulav post, this is the second recipe to the rice series.

I had been to my brother’s place and Ketaki (sister-in-law) had prepared this for all of us. She is a very good cook herself and keeps trying various recipes, especially for my beloved nephew Bhargav and my brother Devdatt. This recipe came as a great change from the typical rice preparations we generally have and till date remains as one of my favourites.

The best part of this dish is that it’s fast and simple to make. It doesn’t require any fancy items and I find it totally fuss-free, especially when you have a toddler around, who keeps you busy round the clock. I feel dishes like these help you keep up with the hobby of cooking as well as gives you enough time to be with your baby.

Thanks a lot Ketaki for sharing this. I hope you guys love it. Give it a try and enjoy it as much as all my family does including my two year old nephew Bhargav, who loves to eat boiled corn :).


Onion (big) – sliced thinly
Tomato Ketchup – 4 tablespoons
Cumin Seeds (Jeers) – 1 teaspoon
Oil – 1 tablespoon
Biryani masala – ½ teaspoon
Dried red chillies – 2
Boiled corn – 1 ½ cups
Red chilli powder – ½ teaspoon
Salt – to taste

For the rice:

Basmati Rice (uncooked) – 1 cup
Water – 1 ½ cups


  • First cook the rice in a pressure cooker by mixing the ingredients mentioned under “For the rice”. Cook it for 3 whistles.
  • In a pan heat oil and add cumin seeds.
  • Once they splutter add sliced onion and dried chillies and sauté for 3-4 minutes.
  • Then add the tomato ketchup, salt, and red chilli powder. Mix well.
  • Now add the boiled corn and the cooked rice. And mix gently.
  • Sauté for about 5 minutes and finally add biryani masala and mix well.
  • Serve hot.


You may also add khada masala in case readymade biryani masala is not available.

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Vegetable Pulav


I am in love with rice be it plain steamed rice, dal rice, varan bhat, bissi belle bhat, narali bhat… whatever can be added before bhat or rice ;) It runs in my family, my parents, mama’s everyone is a rice lover. Our meals do not end without the ultimate curd rice.

They say rice is one of the main causes for putting on fat, who are THEY? I don’t know or care for such they’s …. ;) I do believe anything in moderation can never hurt. So why worry. One such rice preparations is vegetable Pulav. This is very simple to prepare, but full of flavors and very filling.

The goodness of vegetables, dash of spice and the beautiful basmati rice makes a combination to die for.

So here is my version of the Vegetable Pulav

Like Donna Hay would say, fast, fresh and simple

I would also like to mention that this is the first post in the rice series. I’ll try to incorporate as many rice

dishes I can. If you have any recipes you would like to share do send me an email with your recipe and I will share it on the blog.


Basmati Rice (thoroughly washed) – 1 cup
Cauliflower florets – ¼ cup
French beans (cut in thick long strips) – ¼ cup
Carrot (cut in thick long strips) – ¼ cup
Green Peas (pealed) – ¼ cup
Water- 1 ½ cup
Salt – to taste
Ghee/ Vegetable oil – 1 tablespoon
Cashew nuts – 5 -6
Green chilly – 1 (halved)


Bay leaf – 2 leaves (dried)
Cinnamon sticks – 2 small
Cloves – 2-3
Peppercorn – 4-5


  • In a pressure pan add ghee or oil and add the green chilly along with all the spices mentioned under spices. Sauté on a low flame.
  • Add the cashew nuts and vegetables to this and mix well.
  • Now add the basmati rice and mix everything gently.
  • Add salt and then add water.
  • Once the water starts boiling, close the lid of the pressure pan and cook for 3 whistles.
  • Serve hot with raita, Papad, Sol kadhi, pickle.


  • Wash the all the vegetables thoroughly.
  • You can also cook this rice in a pan on open stove, or a rice cooker. Adjust the time accordingly. The rice grains should be cooked well but not very sticky.



Chinese Fried Rice

It had been a long time I had Chinese food. Pretty bored to go out and have as well. Going out in the Pune traffic in the evening for dinner is a killer thing. The rickshaws are pathetic and the traffic takes a toll on you, by the time you end up in the hotel you are so dead tired that you totally are out of mood to eat. My choice – prepare it myself !!

So here we go this is my take on my favorite Chinese food.

Ingredients –

Basmati Rice – 1 cup
Oil – 2 tablespoon
Garlic paste – 1 teaspoon
Green chili paste – 1 teaspoon
Ginger paste – ½ teaspoon
Cabbage (shredded) – ½ cup
Carrot (finely chopped) – ¼ cup
French beans (finely chopped) –
Onion (sliced and separate every layer) -1/3 cup
Salt – to taste
Vinegar – ½ teaspoon
Dark Soya sauce – 2 teaspoon
Spring onion (finely chopped) – ½ cup

Procedure –

  • Wash the rice thoroughly and soak it in 3 cups of water for 25- 30 minutes. In a big pan boil 8 cups of water along with 2 teaspoons of oil. Drain the soaked rice and gently pour it in the boiling water. Cook 100% on high flame without the lid. Once done, drain the rice in a colander and let it stand for 2 hours. Transfer in a bowl later and apply 2 tablespoons of oil and salt to it.
  • In a heavy bottomed pan heat oil. Add garlic paste, green chili paste, ginger paste and sauté.
  • Add the cabbage, carrot, French beans and onion. Add salt according to the vegetable quantity added. Sauté until its little cooked and not completely.
  • Add the ready rice, vinegar, and soya sauce and sauté for 4-5 minutes.
  • In the end add spring onion and mix gently.
  • Serve hot.

Tips –

You may add capsicum if you like.

Masale Bhaat

This maharashtrian rice dish is mainly prepared during festivals or special occasions. Yeah you guessed it right, this one was made on our anniversary. I love to eat this rice with tomato saar. The specialty of this rice is the goda masala and the use of tondali/ tendli or ivy gourd. A very quick recipe, can be made for on arrival of those unexpected guests!!

So try this out and enjoy!!


Basmati Rice (uncooked) – 1 cup
Fresh / frozen green peas (shelled) – ½ cup
Ivy gourd/Tondali/ Tendli (vertically diced) – ½ cup
Cashew nuts – ¼ cup
Green chilies (chopped) – 2 teaspoons
Curry leaves – 3 -4
Goda masala – 2 -3 tablespoons
Mustard Seeds – ½ teaspoon
Turmeric Powder – ½ teaspoon
Asafoetida – ¼ teaspoon
Salt – to taste
Lemon juice – 1 tablespoon
Oil – 2 tablespoons
Sugar – 1 teaspoon

Procedure –

  • Wash properly and soak rice in water for 15 minutes. Drain the water completely and keep aside the rice for at least 1 hour.
  • In a pressure cooker heat oil and add the mustard seeds. Once they crackle add the turmeric powder, asafoetida, green chilies and curry leaves. Sauté properly.
  • Add the cashew nuts, chopped gherkin, drained basmati rice and goda masala. Gently sauté everything for a minute or 2.
  • Now add 2 cups of water, salt, lemon juice and sugar to it. Mix well and close the cooker lid.
  • Let it cook for 3 whistles.
  • Once the steam is released remove the lid and serve hot garnished with coriander and freshly desiccated coconut and along with tomato-saar.

Tips –

Washing the rice and keeping it aside after draining all the water helps to make every grain of the rice to get nicely cooked without sticking to each other.
Use of pressure cooker makes the cooking easy and fast.