Kharzi Rice by @chieffoodieofficer

≈ 40 min

4 servings

🍚

190 g

Rice

🧀

60 g

Cheese

🍅

180 g

Tomatoes

🌶️

1 tbsp

Chilly powder

🧄

15 g

Garlic

🫚

12 g

Ginger

🧅

150 g

Onions

🫛

80 g

Peas

🧂

1.5 g

Salt

🌿

4 g

Coriander

  1. Rinse
    • uncooked rice
    • water

    Rinse 1 cup uncooked rice under cold water until the water runs mostly clear.

  2. Cook
    • uncooked rice
    • water

    Cook the rinsed rice with 2 cups water in a covered saucepan until tender and the water is absorbed, about 15 minutes.

  3. Chop
    • chopped tomatoes
    • chopped onions
    • garlic cloves

    Chop 1 cup tomatoes and 1 cup onions; peel the garlic cloves and ginger.

  4. Blend
    • garlic cloves
    • ginger
    • chopped tomatoes

    Blend the garlic cloves, ginger, chopped tomatoes, and optional green chili into a smooth paste.

  5. Heat
    • cooking oil

    Heat 1 tablespoon cooking oil in a frying pan over medium heat.

  6. Add
    • chopped onions

    Add 1 cup chopped onions and sauté until soft and lightly golden, about 3 to 4 minutes.

  7. Stir
    • chopped tomatoes
    • garlic cloves
    • ginger

    Stir the tomato-ginger-garlic paste into the onions and add 1 tablespoon chilly powder.

  8. Sauté

    Sauté the paste over medium heat for 3 to 4 minutes until it thickens and the raw aroma fades.

  9. Add
    • boiled peas
    • salt

    Add 1/2 cup boiled peas and salt to taste, then stir until evenly coated in the masala.

  10. Add
    • uncooked rice

    Add the cooked rice and gently fold it into the masala without breaking the grains.

  11. Add
    • cheese cubes
    • Rice

    Add 3 cheese cubes and stir gently until the cheese melts through the hot rice.

  12. Transfer
    • coriander
    • Rice

    Transfer the cheesy rice to serving bowls and garnish with coriander.

Kharzi Rice by @chieffoodieofficer

≈ 40 min

4 servings

🍚

190 g

Rice

🧀

60 g

Cheese

🍅

180 g

Tomatoes

🌶️

1 tbsp

Chilly powder

🧄

15 g

Garlic

🫚

12 g

Ginger

🧅

150 g

Onions

🫛

80 g

Peas

🧂

1.5 g

Salt

🌿

4 g

Coriander

Preparation Steps

  1. Step 1/12

    Rinse 1 cup uncooked rice under cold water until the water runs mostly clear.

    🍚uncooked rice
    💧water
    🍲saucepan with lid

  2. Step 2/12

    Cook the rinsed rice with 2 cups water in a covered saucepan until tender and the water is absorbed, about 15 minutes.

    🍚uncooked rice
    💧water
    🍲saucepan with lid

  3. Step 3/12

    Chop 1 cup tomatoes and 1 cup onions; peel the garlic cloves and ginger.

    🍅chopped tomatoes
    🧅chopped onions
    🧄garlic cloves
    🫚ginger
    🔪knife
    🪵cutting board
    🥄measuring cups

  4. Step 4/12

    Blend the garlic cloves, ginger, chopped tomatoes, and optional green chili into a smooth paste.

    🧄garlic cloves
    🫚ginger
    🍅chopped tomatoes
    🌶️green chili
    🧉blender jar

  5. Step 5/12

    Heat 1 tablespoon cooking oil in a frying pan over medium heat.

    🫗cooking oil
    🍳frying pan
    🥄measuring spoons

  6. Step 6/12

    Add 1 cup chopped onions and sauté until soft and lightly golden, about 3 to 4 minutes.

    🧅chopped onions
    🍳frying pan
    🥄wooden spoon

  7. Step 7/12

    Stir the tomato-ginger-garlic paste into the onions and add 1 tablespoon chilly powder.

    🍅chopped tomatoes
    🧄garlic cloves
    🫚ginger
    🌶️green chili
    🌶️chilly powder
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/12

    Sauté the paste over medium heat for 3 to 4 minutes until it thickens and the raw aroma fades.

    🍳frying pan
    🥄wooden spoon

  9. Step 9/12

    Add 1/2 cup boiled peas and salt to taste, then stir until evenly coated in the masala.

    🫛boiled peas
    🧂salt
    🍳frying pan
    🥄wooden spoon
    🥄measuring cups

  10. Step 10/12

    Add the cooked rice and gently fold it into the masala without breaking the grains.

    🍚uncooked rice
    🍳frying pan
    🥄wooden spoon

  11. Step 11/12

    Add 3 cheese cubes and stir gently until the cheese melts through the hot rice.

    🧀cheese cubes
    🍳frying pan
    🥄wooden spoon

  12. Step 12/12

    Transfer the cheesy rice to serving bowls and garnish with coriander.

    🌿coriander
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Seasonings, Herbs

Ingredients

Rice, Cheese, Tomatoes, Chilly powder, Garlic, Ginger, Onions, Peas, Salt, Coriander

Notes

Rice (uncooked), Cheese (cubes), Tomatoes (chopped), Chilly powder (add green chillies if you like it more spicy), Garlic (4/5 cloves), Ginger (3/4 pieces), Onions (chopped), Peas (boiled), Salt (as per taste), Coriander (for garnishing)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

310 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 52g, Fat: 8g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.3mg, Potassium: 330mg, Sodium: 290mg

Vitamins

Vitamin C: 18mg, Vitamin A: 70mcg, Vitamin B6: 0.25mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

knife, cutting board, blender jar, frying pan, saucepan with lid, wooden spoon, measuring cups, measuring spoons

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Soft, Tender, Creamy, Melt-in-your-mouth

Flavors

Cheesy, Spicy, Savory, Tangy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Reheat until steaming hot), freezer : 1 month (Freeze in airtight portions,Thaw in the fridge before reheating)