Rice is a staple food in Indian cuisine and is enjoyed in various forms across the country. While popular dishes like biryani and pulao are loved by many, several lesser-known rice dishes offer unique flavours and textures. These delicious rice dishes might not be as famous as other popular recipes, but they are equally worth trying.
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If you're tired of the same old meals and want to explore something different, these eight lesser-known rice dishes from various parts of India are a must-try. They are packed with regional flavours and are perfect for adding variety to your meals.
Doodh Bhaat
Doodh bhaat, meaning "milk rice," is a traditional Bengali dish that is simple, nutritious, and comforting. It is made by cooking rice in milk and sugar, giving it a creamy and slightly sweet flavour. This dish is especially popular among children, as it is light on the stomach and rich in calcium. Doodh bhaat can be served as a dessert or a light meal. In some variations, people also add a pinch of cardamom or saffron to enhance its flavour.
Alsi Bhaat
Alsi bhaat is a lesser-known rice dish from Bihar, made with flaxseeds (alsi) and leftover rice. This dish is healthy and packed with nutrients, as flaxseeds are rich in omega-3 fatty acids. To make this dish, the leftover rice is sautéed with a mixture of flaxseed powder, cumin seeds, and other spices. The result is a tasty and nutritious meal that can be enjoyed for breakfast or lunch.
Mandi
Mandi is a dish that originated in Yemen but has become popular in Kerala. It is a flavourful rice dish cooked with chicken or lamb and a mix of fragrant spices. Traditionally, mandi is cooked in a tandoor or a pit, which gives it a unique smoky flavour. The rice is soft, aromatic, and infused with the juices of the meat. This dish is a favourite during festive occasions and family gatherings in Kerala. Mandi is best enjoyed with a side of yoghurt or salad for a complete meal.
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Galho
Galho is a comforting rice dish from Nagaland, similar to khichdi but with a distinct regional twist. It is made with rice, spinach, fermented soybeans (akhuni), and spices. This dish is hearty and nutritious, making it a popular choice during the colder months. Galho is simple to prepare and is often enjoyed with smoked meat or fish for added flavour. The fermented soybeans give the dish a unique taste, making it a must-try for anyone looking to explore the flavours of Nagaland.
Also Read: Tips To Make Coconut Milk Rice At Home
Khira Gaintha
Khira gaintha is a traditional rice-based dessert from Odisha. It consists of rice dumplings that are simmered in flavoured milk, creating a rich and creamy dessert. The rice balls are made from soaked and ground rice, which are then shaped into small dumplings. These dumplings are cooked in milk along with sugar and cardamom for added flavour. Khira gaintha is usually prepared during festivals and special occasions in Odisha, and its sweet, creamy taste is sure to satisfy any dessert lover.
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Modur Pulao
Modur pulao is a sweet pulao from the Kashmir region, made with fragrant rice, dried fruits, and nuts. The rice is cooked in ghee and flavoured with saffron, cardamom, and cinnamon, giving it a rich and aromatic taste. The addition of raisins, almonds, and cashews adds a delightful crunch and sweetness to the dish. Modur pulao is often served as part of a festive meal in Kashmir and is best enjoyed with a side of spicy curry to balance the flavours.
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Arroz Pulao
Arroz pulao is a traditional rice dish from Goa, influenced by Portuguese cuisine. It is made by sautéing rice with whole spices like cinnamon, cloves, and bay leaves and then cooking it in a flavourful broth. This dish is often served during festive occasions and celebrations in Goa. The rice is light and aromatic, making it the perfect accompaniment to rich Goan curries like prawn balchão or xacuti.
Pulihora
Pulihora, also known as tamarind rice, is a tangy and spicy rice dish from Andhra Pradesh. This simple yet flavourful dish is often prepared during festivals and religious ceremonies. The rice is tempered with mustard seeds, curry leaves, and green chillies and then mixed with tamarind paste to give it a sour and spicy flavour. Peanuts are also added to give the dish a crunchy texture. Its tangy taste makes it a favourite among many South Indian households.