Indian rice dishes

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

Biryani is a mixed rice dish originating in South Asia, traditionally made with rice, meat (chicken, goat, beef) or seafood (prawns or fish), vegetables, and spices. It was present in Mughal-era India, though the precise date and place of origin are debated. It is thought to derive from a Persian rice dish, either pilau or birinj biryan. The dish makes use of slow-cooking as in Persian pilau, combined with Persian-style yoghurt-marinated meat and a spicy Indian style of cooking; it was likely developed in the Mughal court kitchens. It is also possible that biryani was brought to South India be

Congee ( , derived from Tamil ) is a form of savoury rice porridge of Asian origin, primarily made by boiling rice in a large amount of water until the rice softens. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables.

Kheer, khir, payesh, fenni or payasam is a pudding or porridge (specifically rice pudding) popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli (sevai), sago or tapioca (sabudana).

Idli (; plural: idlis) or idly is a South Indian and Sri Lankan rice cake popular as a breakfast food. The cakes are made by steaming a batter consisting of fermented hulled black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.

dish from the South Asia made from rice and lentils (dal)

Idiyappam, also known as indiappa, noolappam, noolputtu, sheveo, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia

form of biryani, from Hyderabad, India

Lentil and rice dish

coconut-flavoured rice

Kedgeree (or occasionally ) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas.

Asian rice dish

Indian dish

popular rice dish

Sevai (), also called shavige, semiya, (), saemia () and santhakai (), is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.

An uttapam, uthappam, oothappam, uthapam, utapam or uttappam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney.

thumb|Pakhala with lemon and assorted side-dishes. thumb|This is typical summer-time Odia cuisine. Dahi Pakala also known as pakhala along with assorted side dishes. This lunch is often preferred to beat the summer heat in East India|Eastern India. thumb|Dahi (curd)|Dahi pakhala ([[yogurt pakhala) with assorted side-dishes.]] thumb|right|Pakhaḷa with yogurt, lemon, fresh cilantro, sautéed mustard and cumin seeds.

popular dish in South Asia

rice-based dish with origins in the state of Karnataka, India

Traditional Bengali/ Assamese dish

thumb|A stack of pathiri Pathiri () is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of Malabar region in Kerala State of Southern India.

Indian rice dish

traditional Kerala delicacy

Mangalorean dish of chicken (Kori in Tulu) curry with rice flakes called rutti

Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use of kokum or tamarind as one of the main ingredients.

Dish made from saffron, white rice and usually vegetable bouillon

Paddu () is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (), Gunta Ponganalu (), or Tulu: appadadde, appe (). The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can either be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations.

spongy steamed savoury rice cake

Kalathappam (കലത്തപ്പം) is a dish from the North Malabar and South Malabar regions of India, especially found in Kannur, Malappuram and Kasaragod. It is known as kalthappa by the Beary Muslims of Mangalore.

rice and cumin dish of Indian subcontinent

Food

Jhalmuri (, , , , ) is a popular street snack in the Bengali, Bihari, Bhojpuri, Odia, Assamese and Tripuri cuisine of the Indian subcontinent, made of puffed rice and an assortment of Indian spices, vegetables, Bombay mix (chanachur) and mustard oil. It is popular in Bangladesh and in the neighbouring Indian states of Bihar, West Bengal, Tripura, eastern Uttar Pradesh, Odisha. It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on the streets of London. The popularity of Jhalmuri has also reached other western cities like New Yo

alt=Vangi bath dish in a metal bowl|thumb|Vangi Bath

Pundi or Pundi Gatti, usually a round shaped soft rice dumpling belonging to Mangalorean cuisine, native to Tulu Nadu region of India, prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Pundi Gatti is popularly known as Pundi in Udupi and Mangalore cities of Karnataka state. Like most of the Mangalorean breakfast recipes it is usually served with coconut chutney.

Indian dish

Chitranna (), also known as Lemon rice, is a rice-based dish widely prepared in South India. It is prepared by mixing cooked rice with a special seasoning called Oggarane or Gojju. Characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. Added turmeric powder gives Chitranna its yellow color. Garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. The dish is especially popular in the south Indian state of Karnataka, wher

thumb|Phirni

A Mixture of Aval and Milk from Malabar

Indian rice dish

culinary traditions of Thalassery, Kerala

rice dish