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Across India, rice dishes reflect the diversity of its landscapes and culinary traditions. While coastal regions may feature seafood-infused rice preparations, northern plains boast hearty rice and lentil combinations. Each region's unique blend of spices and ingredients transforms humble rice into a delightful array of flavours that cater to local tastes and preferences.
Video Credit: Chef Ranveer Brar
For example, Khichdi is a staple comfort food enjoyed across India, especially during the rainy season. It consists of rice and lentils cooked together with mild spices such as turmeric, cumin, and ghee. Khichdi is often served with yoghurt, pickle, or a dollop of ghee, offering a nourishing and easily digestible meal. This bowl of comfort is also often offered to those feeling a bit under the weather.
The arrival of monsoon also influences dietary choices, favouring dishes that aid digestion and boost immunity. Rice, being easily digestible and versatile, fits perfectly into this seasonal sensibility, offering comfort without overwhelming the palate. Whether it's the spicy Bisi Bele Bath from Karnataka or the tangy Puliyogare from Tamil Nadu, each dish brings its own unique flavours and traditions to the dining table. These rice dishes from across India highlight the diversity and richness of Indian cuisine, where simple ingredients are transformed into wholesome meals.
Bisi Bele Bath
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Bisi Bele Bath means hot lentil rice in Kannada. This dish from Karnataka is a spicy and flavourful blend of rice, pigeon peas (toor dal), mixed vegetables such as carrots and beans, tamarind pulp, and a special masala made from cinnamon, cloves, and nutmeg. It's garnished with cashews and served hot, providing warmth and satisfaction on rainy days.
Pakhala Bhaat
Pakhala Bhaat is a traditional rice dish from Odisha, characterised by its cooling and refreshing qualities. Cooked rice is fermented overnight in water, then served with toppings or sides such fried or curried vegetables, fish fry, and pickles. It's a perfect choice to beat the humidity and heat during monsoons.
Puliyogare
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Puliyogare, or tamarind rice, is a tangy and spicy rice dish from Tamil Nadu. Cooked rice is mixed with a paste made from tamarind, jaggery, and spices such as coriander seeds, fenugreek, and red chilies. It's garnished with peanuts and often served with papad or potato chips, offering a burst of flavours and textures.
Vangi Bath
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Vangi Bath is a flavourful rice dish from Karnataka made with brinjal (eggplant), rice, and a blend of spices such as coriander seeds, fenugreek, and cinnamon. The eggplant is cooked with a masala paste and mixed with rice to create a fragrant and delicious meal. It's typically served with raita and papad, perfect for monsoon evenings.
Muri Ghonto
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Muri Ghonto is a traditional Bengali dish made with fragrant Gobindobhog rice and fish head (usually of freshwater fish). The rice and fish head are cooked together with spices such as turmeric, cumin, and ginger, creating a hearty and aromatic dish enjoyed during monsoons.
Nei Choru
Nei Choru, also known as ghee rice, is a classic dish from Kerala usually made with fragrant jeerakasala rice, cooked in ghee and spices like cloves, cardamom, and cinnamon. It's often served with Kerala-style curries or roasted coconut dishes, offering a comforting meal.
Chitranna
Chitranna is a popular lemon rice dish from Karnataka, known for its tangy and refreshing flavours. Cooked rice is seasoned with lemon juice, turmeric, and mustard seeds tempered in oil with curry leaves, green chilies, and peanuts. It's a quick and flavourful dish enjoyed during rainy days.
Tehri
Tehri is an aromatic rice dish from Uttar Pradesh, often considered a vegetarian version of biryani. Cooked with seasonal vegetables such as potatoes, peas, and carrots, and flavoured with a fragrant mix of spices, Tehri is a wholesome and hearty meal. The addition of turmeric gives it a beautiful yellow hue, making it visually appealing as well as delicious.
Prawn Pulao
In the coastal state of Goa Prawn Pulao, a flavourful rice dish that combines the sweetness of fresh prawns with aromatic basmati rice is eaten all year round and makes for a comforting one pot meal. Cooked with coconut milk, spices, and fresh herbs, this pulao is rich and satisfying. The subtle sweetness of the coconut milk complements the briny prawns, making it a perfect dish to enjoy while listening to the rain.
Vagharela Bhaat
Vagharela Bhaat is a spiced, stir-fried rice dish from Gujarat, typically made with leftover rice. The rice is sautéed with mustard seeds, cumin, green chilies, and turmeric, often with the addition of vegetables like peas, carrots, and potatoes. This dish is quick to prepare and perfect for a rainy day when you crave something warm and spicy.
