Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, variety rice platter. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Variety Rice Platter is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Variety Rice Platter is something which I’ve loved my entire life.

Variety Rice Platter #ReshKitchen - Indulge in all these yummy rice variety preparations with your leftover cooked rice. A great comfort food, these yummy and simple one-pot meal is anytime welcome for a quick meal on the go. This is a very common breakfast item in South India.

To get started with this particular recipe, we must prepare a few components. You can cook variety rice platter using 90 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Variety Rice Platter:

1. Get . Curd Rice -
2. Take 1/2 cup rice, cooked till soft and mushy
3. Take 1 cup yoghurt, whisked
4. Take 1 tbsp. oil
5. Make ready 1/2 tsp. mustard seeds
6. Take 1-2 whole dry red chilies, broken
7. Prepare 2 tbsp. roasted peanuts
8. Take 1 sprig curry leaves
9. Get 1 tsp. urad dal (split black gram)
10. Make ready to taste salt
11. Get 1 tsp. coriander leaves, chopped
12. Make ready 1 tsp. gun powder / idli podi (opt)
13. Get . Lemon Rice -
14. Take 3 cups cooked rice
15. Make ready 2 tbsp. oil
16. Get 1/2 tsp. mustard seeds
17. Get 1 whole dry red chilli
18. Make ready pinch asafoetida (hing)
19. Get 1 tsp. urad dal (split black gram)
20. Make ready 1 tbsp. chana dal (Bengal gram)
21. Get 1 green chilli, chopped
22. Make ready 2 tbsp. roasted peanuts
23. Make ready 1/2 tsp. red chilli flakes (opt)
24. Make ready 1 sprig curry leaves
25. Take 1/2 or to taste lemon juice
26. Make ready to taste salt
27. Prepare 1/2 tsp. turmeric powder
28. Prepare 1 tsp. coriander leaves, chopped
29. Take . Podi Rice -
30. Get 2 cups cooked rice
31. Make ready 2-3 tbsp. any idli podi (gunpowder)
32. Take to taste salt
33. Prepare pinch turmeric powder (opt)
34. Take 2 tbsp. ghee
35. Prepare 1 tsp. mustard oil
36. Make ready pinch asafoetida
37. Take 1-2 sprigs curry leaves
38. Get 1-2 dry red chilies
39. Make ready 1 tsp. urad dal (split green gram)
40. Make ready 1 tbsp. coriander leaves, chopped
41. Make ready . Coconut Rice -
42. Get 2 cups cooked rice
43. Get 1/2 cup fresh grated coconut
44. Prepare 2 tbsp. oil
45. Prepare 1 tsp. mustard seeds
46. Get 1/2 tsp. cumin seeds
47. Take 1-2 dry red chilies, broken
48. Get pinch asafoetida
49. Make ready 1-2 fresh red / green chilies
50. Get 1 sprig curry leaves
51. Prepare 1 tsp. ginger, grated
52. Take 1 tsp. urad dal (split black gram)
53. Prepare 2 tbsp. roasted peanuts / cashew nuts
54. Prepare to taste salt
55. Get 1-2 tbsp. coriander leaves, chopped
56. Take . Eggplant Rice -
57. Make ready 2-3 long eggplants, chopped
58. Get 2-3 tbsp. oil
59. Prepare 1 tsp. mustard seeds
60. Take pinch asafoetida
61. Get 1-2 sprigs curry leaves
62. Make ready 1-2 dry red chilies
63. Prepare 1 tsp. urad dal (split green gram)
64. Get 1 onion, chopped
65. Take 1 tsp. ginger, chopped
66. Get 1 tsp. garlic, chopped
67. Take 1-2 green chilies, slit
68. Get to taste salt
69. Make ready 1/2 tsp. turmeric powder
70. Prepare 1 tsp. sambar powder
71. Get 1 tsp. red chilli powder
72. Get 2-3 cups cooked rice
73. Make ready 1 tbsp. coriander leaves, chopped
74. Prepare . Tomato rice -
75. Make ready 2 cups cooked rice
76. Prepare 2-3 tomatoes, chopped
77. Make ready 2 tbsp. oil
78. Make ready 1 tsp. mustard seeds
79. Make ready pinch asafoetida (hing)
80. Take 1 tsp. urad dal (split black gram)
81. Make ready 1 tbsp. chana dal (Bengal gram)
82. Get 1 onion, chopped
83. Get 2-3 garlic cloves, chopped
84. Take 1 " ginger, chopped
85. Make ready 2 fresh chilies, chopped
86. Make ready 1 sprig curry leaves
87. Take to taste salt
88. Get 1/2 tsp. turmeric powder
89. Make ready 1 tsp. sambar powder (opt)
90. Take 1 tsp. coriander leaves, chopped

Late to the conversation, but if you guys go to @longjohnslvrs I want to come. Their chicken planks are like gold-dipped heaven. Variety Platter - Fish & Shrimp. Two pieces of batter-dipped Alaska Pollock and six pieces of batter-dipped shrimp, two sides, and two hushpuppies.

Steps to make Variety Rice Platter:

1. 1. Curd Rice - - Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.
2. After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. Serve, garnished with coriander leaves and a sprinkle of gunpowder.
3. 2. Lemon Rice - Heat oil and temper with red chilli and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.
4. Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chilli flakes and fried peanuts. Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.
5. 3. Podi Rice - Heat ghee in a pan and temper with red chilies and mustard seeds. after it stops spluttering, add the curry leaves, urad dal and asafoetida.
6. Saute for a few seconds and then add the rice, turmeric powder, salt and podi. Stir fry for 2 minutes and switch off the flame. Serve, garnished with coriander leaves.
7. 4. Coconut Rice - Heat oil and temper with red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and asafoetida. Saute for a few seconds.
8. Now add the coconut and stir fry for a few seconds. Then add the cooked rice, salt and peanuts. Mix everything well and saute for a minute. Switch off the flame.
9. Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.
10. 5. Eggplant Rice - Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Saute for a few seconds more.
11. Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add the eggplants and rest of the dry spices.
12. Saute till the eggplants turn tender. Add the cooked rice and combine everything well. Stir fry for 2- minutes. Switch off the flame and serve, garnished with coriander leaves.
13. 6. Tomato Rice - Heat oil and temper with the mustard seeds. After it stops spluttering, add the asafoetida, urad dal and chana dal and saute till it changes colour.
14. Then add the onion, garlic, ginger, curry leaves and fresh chilies and fry till light brown. Add the chopped tomatoes and turmeric powder and fry on low flame till the tomatoes are well mashed up.
15. Next add the cooked rice, salt and sambar powder. Mix well so it is well coated with the spices. Stir fry for 2-3 minutes. Serve, garnished with coriander leaves.

Late to the conversation, but if you guys go to @longjohnslvrs I want to come. Variety Platter - Fish & Shrimp. Variety Platter - Fish & Chicken.. You can't have a party platter without cheese. I like having at least one soft, spreadable cheese that is mild in flavor.

So that is going to wrap this up with this exceptional food variety rice platter recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!