All recipes from "Rice" from the blog "Awesome Cuisine"

Thai Sweet Dumplings

These steamed parcels combine sweet coconut filling with sticky rice dough, all wrapped in banana leaf and finished with a creamy coconut sauce.

Sweet Potato Quesadillas

This recipe turns grated sweet potato into a spiced filling that cooks down soft and sweet in under fifteen minutes.

Chicken and Rajma Rice

This is a spiced one-pan rice bowl that packs leftover rajma and plain rice into something actually worth eating again.

Prawn Pulao with Brinjals

This one-pot pulao brings prawns, brinjals, and baby potatoes together with basmati rice in a lightly spiced coconut base.

Baked Stuffed Tomatoes

This is a make-ahead vegetarian main course that holds up beautifully when baked in advance and reheated.

Meat Pattichu Varathathu

This is a Kerala style dry meat roast that uses a clever cooking trick: a water filled lid that steams the meat from above while it cooks below.

Chicken Nasi Goreng

This version uses Thai red curry paste instead of traditional sambal, which gives you quick heat and depth without hunting down specialty ingredients.

Vendakkai Puli Kozhambu

This tamarind based okra curry gets its depth from a roasted spice paste that includes coconut, sesame seeds, and three types of lentils.

Brinjal Moilee

This coconut milk based curry gets its richness from a two step milk extraction that delivers both depth and silkiness.

Kashmiri Mutton Biryani

This biryani asks for patience, not shortcuts.

Jasmine Fried Rice

This fried rice takes the usual stir-fry route but switches plain water for coconut milk, which gives the grains a subtle richness without turning the dish heavy.

Degchi Biryani

Degchi Biryani with tender mutton, fragrant basmati, and saffron layers.

Erachi Urundai (Mutton Balls)

These spiced mutton balls use soaked Bengal gram dal to bind everything together without turning heavy or stodgy.

Kathirikkai Rasam

This rasam is built on a roasted spice masala that includes copra and fenugreek, which gives the broth a toasted, warming depth you will not find in a regular tomato or pepper rasam.

Vegetable Sizzlers

This is the recipe you make when you want to turn leftovers into theatre.

Keema Khichdi

This is a layered rice and lamb dish cooked on dum, which means it steams gently in its own heat with the lid sealed tight.

Coconut Prawns with Cucumber Salad

This recipe uses grilled prawns instead of deep frying, which means you get the sweet crunch of toasted coconut without any oil heaviness.

Pulippu (Tamarind) Kootu

This tamarind and dal based kootu uses a double dose of lentils plus a roasted spice paste to create something thick enough to eat with rice but loose enough to act as a sauce.

This is a pressure cooker mutton curry built on two separate ground pastes that go in at different stages, which means you get both the deep roasted spice base and the fresh coconut sweetness without muddying either flavor.

Vazhaipoo Poriyal

This South Indian stir fry uses a two step cooking method that softens the astringent banana flower before tempering it with aromatic spices.

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