Fried Rice!!

Onmyplate today is “Fried Rice” which is one of my favorites and therefore, wanted to share with you all 🙂

“Fried Rice” is prepared from the leftover rice either cooked for dinner or lunch which generally no one wants to consume and therefore goes for a waste…..

Giving a new name and re-cooking makes it fresh and delicious in taste too!!

Here goes the recipe which would help you not to waste the leftover rice 🙂


  • Cooked rice 2 cups
  • Onion 1 large chopped
  • Tomato 1 medium chopped
  • Fresh Green Chili 1-2 chopped
  • Haldi (Turmeric) 1/4 tsp
  • Ajwain (carom) seeds 1/2 tsp
  • Zeera (cumin) seeds 1/4 tsp
  • Cinnamon 2 half inch
  • Lemon juice 1 1/2 tbsp
  • Salt 1/2 tsp or according to taste
  • Oil 3 tbsp


  • Heat oil in a fry pan and add ajwain, zeera and let it crackle
  • Now add cinnamon and fresh green chili and let it crackle too
  • Add the chopped onions and fry in low flame till golden in color
  • You may now add tomatoes, haldi, salt and fry in medium heat
  • Once the tomatoes are soft add rice and mix well
  • Fry the rice in high heat till it starts crackling (almost 6-7 minutes)
  • Keep stirring so that it doesn’t burn
  • Remove from heat and add lemon juice and mix well
  • Serve hot with curd, pickle or sauce!!

Beetroot Pulao (Fried Rice)

Beetroot is one of the vegetables which is not only a store-house for Vitamin C and Iron but also good for liver.

Today’s special recipe “Beetroot Pulao” is super healthy, easy to cook, beautiful to look at and delicious in taste!!


  • Beetroot 1 cup chopped
  • Basmati Rice 2 cups
  • Zeera (Cumin) seeds 1/2 tsp
  • Cinnamon 1/2 inch
  • Cardamom 3 crushed
  • Black Cardamom 1
  • Red Chili powder 1/4 tsp
  • Salt 1/2 tsp or according to taste
  • Ghee (clarified butter) 3 tbsp


  • Heat ghee in a pressure cooker and lower the heat
  • Now add zeera seeds, cinnamon, black cardamom and let it crackle
  • Rinse  the rice properly and add in the pressure cooker and stir well
  • Now add red chili powder, salt and cardamom and mix well
  • Fry the mixture in low flame for 2 minutes
  • Now add 2 1/2 cups of water and cover the cooker with the lid
  • Cook it till 2 whistles or 5-7 minutes and remove from heat
  • Serve hot with pickles, curd or sauce of your choice!!

Veg Soya Pulao (Rice) with Boondi Raita

Rice is used over all part of India and we Indians are fond of it’s different shades. Therefore, I have used rice with different vegetables and soya chunks which is full of health and nutrition.

This beautiful dish shares its space with Boondi Raita which is a traditional Indian salad made in Yogurt . Believe me this combination gives the mouth a texture of spicy, sweet and tasty treat!

Here goes the recipe for Veg Soya Pulao with Boondi Raita…

Ingredients for Veg Soya Pulao

  • Cooked rice 2 cups
  • Onion 2 medium finely chopped
  • Peas ½ cup
  • French Beans ½ cup cut into small pieces
  • Soya chunks ½ cup
  • Paneer (Cottage Cheees) ½ cup cut into ½ inch cubes
  • Fresh Cream 2 tbsp
  • Fresh Green chili 1 finely chopped
  • Haldi (Turmeric) ÂĽ tsp
  • Red chili powder ½ tsp
  • Salt Âľ tsp or according to taste
  • Garam Masala powder ½ tsp
  • Zeera (Cumin) seeds ½ tsp
  • Badi Elaichi (Black Cardamom) 1
  • Chhoti Elaichi (Cardamom) 2 crushed
  • Cinnamon ½ inch
  • Tejpatta (Bay Leaves) 1-2
  • Oil 5-6 tbsp
  • Ghee 1 tsp


  • Heat oil in the kadhai (deep frying pan) and add Zeera seeds with cinnamon, Badi Elaichi and Tejpatta
  • Once the seeds crackle add green chili and onions in low heat till golden in color
  • Now add french Beans and Haldi, red chili powder, salt, Garam Masala and fry in medium heat for 2-3 minutes
  • Add ½ cup of water and mix well and cover the kadhai with a lid
  • Let it cook in low heat for 5 minutes
  • In the meanwhile take Soya chunks in a pan and add 2 cups of water, a pinch of salt and boil in medium heat for 4-5 minutes
  • Once the Soya chunks are done take out in a strainer to extract the water
  • Press the chunks on the palms and drain out excess water and keep it aside
  • Check if the french beans are done then add fresh Cream, Soya chunks, Paneer and fry in medium heat
  • Lower the heat and take rice and make a layer on top of the vegetables
  • Stir well and fry in medium heat for 5 minutes
  • Now add Chhoti Elaichi and Ghee and stir
  • Remove from the heat and serve hot with Boondi Raita!!

Ingredients for Boondi Raita

  • Fresh Yogurt 1 cup
  • Boondi (made of chickpea flour) ½ cup
  • Black salt ÂĽ tsp
  • Salt ½ tsp or according to taste
  • Red chili powder ½ tsp
  • Roasted Zeera (Cumin) powder ½ tsp
  • Sugar ½ tsp
  • Black mustard seeds ½ tsp
  • Oil ½ tsp
  • Red chili 1-2
  • Chaat Masala a pinch (optional)


  • Take yogurt in a mixing bowl and add salt, sugar, red chili powder, cumin powder, chaat masala and mix well and keep it aside
  • In a small bowl take boondi and add ÂĽ cup of water and let it soak for 5 minutes
  • Now add this soaked boondi in the yogurt mixture and stir
  • Heat oil in a seasoning spoon and add mustard seeds with red chili and let it crackle
  • Remove from heat and spread it over the Raita and regrigerate for 20-30 minutes


Chawal ki Kheer (Rice Pudding)

Chawal (Rice) is an essential part of food which is used all over India. This food is rich in starch and an excellent source of energy. Various food items are made using chawal in India and one of them is ‘Kheer’ which is an excellent desert prepared almost all over the country in any special occasion!!

Today’s special is ‘Chawal ki Kheer’ and here goes the recipe for the same;


Milk full cream 1 L
Basmati Chawal 1 1/2 tbsp
Sugar 8-9 tbsp or according to taste
Cashew 7-8 cut into small pieces
Kismis (raisins) 6-7 pieces
Almonds 7-8 cut into small pieces width wise
Pista 1 tbsp cut into two halves (optional)
Kesar (saffron) strands 4-5 dissolved in warm milk (optional)
Chhoti Elaichi (cardamom) 2-3 pieces crushed


Take a pan and boil milk
Once the milk is boiled lower the heat and add rice
Mix well and simmer for 15-20 minutes, while stirring continuously so that the milk doesn’t stick to the vessel
Check if the rice is soft and then add cashew, almonds, kismis, pista, kesar and chhoti elaichi and mix well
When the kheer becomes thick add sugar
Stir for 1-2 minutes and remove from heat
Allow it to cool and refrigerate till 1-2 hrs
Serve chilled!!