Chipotle Cilantro Lime Rice (Copycat Recipe)

There are days when I just want to KISS in my kitchen... ok, you naughty minds, I'm not puckering my lips, I meant KISS as in Keep It Simple, Stupid! On such days when I want to prepare something quick, uncomplicated & delicious, I love to make Chipotle Cilantro Lime Rice. Simple, scrumptious, satisfying - it is the perfect comfort food! Like countless others, I am a huge fan of Chipotle, the Mexican fast-casual restaurant chain that's uber-popular in US for its delicious mexican food. And I could swear by its Cilantro Lime Rice - the fresh cilantro & tangy lime infuse light, citrusy flavors into the fragrant, long-grained basmati rice that bring the entire dish to life. Add the Cilantro Lime Rice to a burrito or a taco, or serve it with your favorite veggie stew or grilled meats... either way, it is a great versatile side dish that will brighten up your entire meal and make it delicious & wholesome.

Imitation is the sincerest form of flattery, and my copycat recipe for Chipotle Cilantro Lime Rice is an ode to Chipotle's original recipe that satisfies & delights millions every day. The Cilantro Lime Rice is really quick & eay to prepare with basic ingredients, but of course, it took numerous attempts to get the right preparation style that gives the same delicious taste as the original recipe. Now that you have the recipe, its time to try it out & glide into your comfort zone :)

CHIPOTLE  CILANTRO  LIME  RICE  COPYCAT  RECIPE

Serves : 2-3

Ingredients:

1 cup Basmati Rice

1 Dried Bay Leaf

1 tbsp fresh Lime juice

2 tsp fresh Lemon juice

2 tbsp finely chopped fresh Cilantro (Coriander) Leaves

1 3/4 cup Water

1 tsp Kosher Salt or to taste

1 tbsp Soy Oil; see Tips section

How to make Chipotle Cilantro Lime Rice

1. Rinse rice till water runs clear. Drain the water. Keep aside.
2. In a medium saucepan, bring the water to a boil. Add salt, bay leaf & rice. Reduce the heat to simmer (I set it to mark 3), cover & cook for 15 minutes or until all water is absorbed. Remove from the heat. Let cool for 5 minutes covered.
3. Remove the Bay leaf. Add oil to the cooked rice. Fluff rice with a fork. Let it sit for another 10 minutes uncovered. 
4. Pour juices over the rice & fluff it with a fork. Sprinkle in cilantro just before serving, toss well & serve.

TIPS:

Chipotle uses Soy oil for this recipe. However, if you do not have soy oil, then you may substitute it with Canola oil. I have tried this recipe with Canola oil & it came out equally good.

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Black Pepper Fried Rice

There are some days, you know, when your mind just freezes. I knew I was having one of those days after staring at the fridge for 15 minutes (or was it an eternity?) without coming up with a single idea of what to make for dinner. Chinese takeout tonight, hubby suggested helpfully sensing my stupor. Aha, of course! I beamed as the light bulb flashed. Restaurant-style yes, but not from a restaurant! Getting into action, I sliced & diced the available veggies in our fridge, tossed them together with yesterday's leftover rice & added a healthy dose of seasonings - black pepper, soy sauce, vinegar, & garlic to throw in a extra punchy taste. And.... hey persto! & Voila!! & yummm!!! & OMG!!!! My Black Pepper Fried Rice creation turned out to be so amazingly zesty, aromatic & delicious that it beats hands-down (in my humble opinion) even our favorite Asian restaurant's fried rice offering.

This Black Pepper Fried Rice brings the restaurant-style taste to your dinner table sans the grease. Delectable, peppy, quick & easy-to-make, it is full of healthy veggies that are sauteed only as much as needed so they retain their nutrients. The myriad seasonings ensure that the dish is not bland or flat, it has a taste of its own & can be a complete meal in itself. I picked the combination of veggies that offer the best restaurant-style taste. However, the Black Pepper Fried Rice is a very versatile dish - you can adjust the seasoning & the veggies or add your choice of meat, to suit your preference or to suit whatever's in your fridge's inventory. Serve up this winner at the dinner table, at parties, or in kids lunchboxes - you can't go wrong. Looking to order a Chinese takeout tonight? You know what to do :)

BLACK  PEPPER  FRIED  RICE  RECIPE

Serves : 2 - 3

Ingredients:

4 cups Cooked Rice (long grain rice); a day old to prevent mushiness

1/3 cup shredded Cabbage

1/4 cup chopped Carrot

1/4 cup chopped Red Bell Pepper

1/3 cup chopped White Onion

1/2 cup chopped Green Onion; white parts separated

1 tbsp minced fresh Garlic; peeled

2-3 tbsp Soy Sauce or to taste

1/2 tbsp White Vinegar

1 tsp Sesame Oil

2 Eggs; lightly beaten

1 1/4 tsp Black Pepper or to taste

Salt to taste

1 tbsp Oil

How to make Fried Rice

1. Remove the rice from refrigerator 15 - 20 minutes before use. Separate the grains gently with your hands. Keep aside.
2. Heat 1/4 tsp of oil on medium heat in a non-stick pan. Add beaten eggs, swirl the egg quickly to make a pancake. Cook for about 30 seconds to a minute until its just set. Flip the egg & cook the other side for 10 seconds or until set. Remove & cut into small strips. Keep aside.
3. Heat 1 tbsp of oil in a wok on medium - high heat, swirl to coat the wok. Add garlic & saute for 30 seconds.
4. Add chopped white onion, white parts of the green onion & carrot. Saute for 2 minutes.
5. Add bell pepper & saute for a minute.
6. Add cabbage & saute for another minute.
7. Add cooked rice & stir-fry for 2 minutes. 
8. Add soy sauce, sesame oil, vinegar & black pepper. Stir-fry until the rice is fully coated. Add chopped eggs, green part of the green onions & mix.
9. Taste & add salt (soy sauce already has salt in it). Adjust seasoning as per your taste. Stir-fry until the rice is heated through. Serve hot.

Tips:

1. This recipe works best with day-old cold rice.
2. Chop your veggies in a uniform shape & size to ensure even cooking.
3. This recipe is pretty versatile. You can use veggies of your choice, however always remember the hardest-to-cook veggie goes in first while stir-frying.
4. You can also add cooked meats of your choice. Add the meat at the same as adding the sauces in step 8.
5. I have followed the restaurant-style preparation, wherein the egg is prepared separately & added to the fried rice at the end. The easier alternative of cooking the egg in the wok along with veggies & rice will cover the veggies & rice with egg gunk - an unappetizing prospect & hence not recommended.

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Vegetable Biryani (Hyderabadi)

Vegetable Biryani (Hyderabadi) is an aromatic, scrumptious, royal dish fit for kings - literally! And it is indeed the undisputed king of rice dishes - in no other preparation across the world do rice & veggies blend into a such a perfect medley of delectable flavors and appetite-inducing aroma as they do in the Vegetable Biryani. Its heavenly taste, enticing fragrance and great looks have made it one of the most sought after rice dishes in Indian restaurants and parties and spread its fame across India & around the world. This culinary delight has its origins in the royal kitchens of the Mughal Kings of Hyderabad (a city in India), and most certainly, only a royal chef could have invented this sumptuous treat!

Preparing the authentic Hyderabadi Vegetable Biryani is a labor of love - it is a multi-step process where the rice and veggies are first cooked partially and separately in their own spices, then combined as layers and fully cooked with steam, and finally mixed together in a delectable blend of flavors and served piping-hot with mouth-watering fragrances rising from the dish. The method of cooking with steam is known as Dum Pukht - a highly refined & ancient cooking technique that originated in Persia. The food is cooked in a sealed container on a low flame, such that the steam is trapped inside the container and cooks the ingredients. Not only does this method infuse the full flavors of the spices in the dish, but it also ensures that the nutrients are retained.

I have kept the recipe & preparation as authentic as possible in my recipe, but simpler and healthier by eliminating the calorie-rich dry fruits (cashews) and ghee (clarified butter). So, if you ever wondered what kings and queens feasted upon, now that secret is within your grasp. It's time to prepare this regal dish, take a mouthful, and feel like royalty :)

VEGETABLE  BIRYANI  RECIPE

Serves : 2

Ingredients:

For the Rice:

3 Cloves

1 Cinnamon

2 Green Cardamoms

1 Black Cardamom

½ tsp oil

Salt to taste

1 cup long-grained Rice (Basmati Rice)

For the Vegetables:

½ cup cubed Red Bell Pepper; cut into 1" pieces

½ cup cubed Green Bell Pepper; cut into 1" pieces

8 Cauliflower Florets

½ cup 1" pieces of French Beans

½ cup 1" pieces of Carrot; peeled

1/4 cup Green peas; fresh or frozen

1 medium-size Tomato; cut into big pieces
½ tbsp fresh Ginger Paste
½ tbsp fresh Garlic Paste

1 tbsp Oil

1 tsp Cumin Seeds

1 Cinnamon

5 Cloves

4 Green Cardamoms

1 Bay Leaf

½ tsp Turmeric Powder

½ tsp Cayenne Pepper (Red Chilli Powder), or to taste

4-5 Serrano Green Chillies paste, or to taste

½ cup Yogurt; smoothened

2 tsp fresh Lemon Juice

1/4 cup fresh chopped Cilantro (Coriander) Leaves

1/4 cup fresh chopped Mint Leaves

1/4 tsp Saffron dissolved in 2 tbsp of warm milk; optional (See Tip # 1)

For frying:

1 cup thinly sliced Onions

Oil for deep frying

For garnishing:

2 tbsp fresh chopped Cilantro (Coriander) Leaves

How to make Vegetable Biryani

Preparing the Rice:

1. Rinse the rice till the water runs clear. Soak the rice in 2 cups of water for at least 30 minutes. Drain.
2. Boil 4 cups of water in a large saucepan. Add rice and all the remaining ingredients mentioned in the "For the Rice" section.  Cook the rice till its ¾th done. Each grain of the cooked rice should be separate. Drain the rice in colander & cool. Keep aside.

Frying the onions:
Heat enough oil in a pan on medium-high heat. Fry the sliced onions until golden brown. Drain on absorbent paper. Keep aside.

Preparing the vegetables:

1. Heat oil in a deep non-stick saucepan on medium heat. Add cumin seeds, cinnamon, cloves, green cardamoms & bay leaf. Saute for 10 seconds. 
2. Add ginger & garlic paste.Saute for 15-20 seconds. 
3. Add all the vegetables (except the tomatoes) & salt. Mix. Cover & cook for 2 minutes.
4. Add turmeric powder, cayenne pepper, green chilli paste, lemon juice & tomatoes. Mix well. Lower the heat.
5. Add yogurt, cilantro & mint leaves. Reserve 1/4 of the fried onions for garnishing,  & crush the remaining fried onions with your hand & sprinkle over the yogurt mixture. Mix.
6. Add the cooked rice on top of this mixture/masala, DON'T MIX IT as yet. Sprinkle saffron-flavored milk on the rice. Again, don't mix! Cover the pan tightly with a lid. Remove from heat. Keep aside.
7. Heat a griddle/tava on medium heat. Once heated, place the rice-vegetable mixture saucepan on top of the griddle/tava and let it sit for 30 minutes on very low heat. This is done to avoid the bottom contents from getting burnt.
8. Turn off the heat & let the biryani sit for 10 minutes, covered. Mix the rice gently with the vegetables.
9. Transfer to a serving dish. Garnish with chopped cilantro leaves & fried onions. Serve hot with pickle or Cucumber-Mint Raita.

Tips:

1. Saffron adds color to the Biryani, and may be substitued with yellow color.
2. You may remove the whole spices (Cinnamon, green cardamoms, black cardamom, bay leaf, cloves) from the Biryani before serving.
3. If the lid is not too tight, cover the mouth of the pot with a clean, thick, damp cloth. Then put the lid tightly on it.
4. If you wish to give the dish a more royal look (good for parties), add 10-12 pieces of Cashew nuts and/or 1 tsp of Raisins by shallow-frying the cashews & raisins till golden-brown and sprinkling them on the prepared dish as garnishing. I generally avoid adding these due to their high calorie count.

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Tawa Pulao

Mumbai Tawa Pulao is the perfect street food for the fast-paced life of Mumbai, one of the busiest cities on the planet. It is a filling and complete meal of rice and veggies, made spicy and tangy with native Mumbai flavors from the Pav Bhaji masala and a generous helping of tomato ketchup. Just like the city of its origin, Mumbai Tawa Pulao is no-nonsense, utilitarian and time-saving - no wonder it is almost as popular as Mumbai's Vada Pav or Pav Bhaji!

Mumbai Tawa Pulao is great for preparing at home. A quick, easy-to-prepare and filling 1-pot dish that can be rustled up on-the-spot for guests that drop in unannounced, or for those times when you don't want to spend much time in the kitchen, or even to turn leftover rice into a tasty dish. And oh so kid-friendly - kids love the ketchup, and it is a great excuse to get veggies into their system.

I must confess - I stumbled onto the Mumbai Tawa Pulao recipe through trial and error and by simply following my taste buds. As a kid, I would add ketchup to enhance the taste of the Tomato Pulao that my mom would lovingly serve - I even got my younger sister hooked to it. The habit followed me into my adult years - and when a friend suggested I add some Pav Bhaji Masala to my ketchup-pulao preparation, the astronomical improvement in taste made me think that I had invented a new great recipe... till I found millions in Mumbai were consuming it by the truckloads every day. Accident, coincidence, or cosmic connection - either way, the outcome is a one-way ticket to tasty-land :)

Bombay Tawa Pulao Recipe / Tomato Pulao Recipe

Serves : 3-4

Ingredients:

4 cups cooked Rice (preferably long-grain)
1 tsp Cumin seeds
1 tbsp minced fresh Ginger
1/2 tbsp fresh Garlic paste
1 cup cubed Red Onion; layers separated
1 cup cubed Tomatoes
3/4 cup cubed Bell Pepper (of your choice)
1/4 cup Green Peas (fresh or frozen)
1/2 cup cubed Cottage Cheese (Paneer), optional; available in Indian Grocery Stores
1-2 Serrano Green Chillies or to taste; destemmed & finely chopped
2 tbsp finely chopped fresh Cilantro (Coriander) leaves
1/4 tsp turmeric powder
1/2 tsp Red Chilli Powder or to taste; optional
1 tbsp Pav Bhaji Masala; available in Indian Grocery Stores
Salt to taste
1/3 cup Tomato Ketchup
1 tbsp Oil
1/2 cup water

How to make Tawa Pulao

1. Microwave the peas till soft. Keep aside.
2. Heat oil in a deep non-stick pan. Add cumin seeds. Once the cumin seeds begin to change color, add garlic paste & ginger. Sauté for 15 seconds.
3. Add cubed onions and sauté till the onions are translucent.
4. Add cubed tomatoes. Sauté till the tomatoes are soft but not mushy.
5. Add cubed bell pepper. Sauté till the bell pepper is cooked but crunchy.
6. Add tomato ketchup, pav bhaji masala, red chilli powder, green chillies & turmeric powder. Mix well. Sauté for a minute.
7. Add cottage cheese, salt & water. Mix gently
8. Add cooked rice and mix gently. Add chopped cilantro leaves & green peas. Mix well. Let the rice get heated through.
9. Your Tomato Pulao is now ready. 
10. Serve hot with Cucumber Raita.

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Lemon Rice

Lemon rice is one of those rare dishes that revels in its tanginess. It is one of the popular rice dishes originating from South India, along with other tasty rice dishes like Curd Rice, Tomato Rice, Tamarind Rice. You will be amazed at the transformation that some lemon juice, chillies, mustard seeds, and lentils will bring about to bland rice, turning it into a full-blown delicious meal. The coolness of Mint-Cucumber Raita (Cucumbers in mint-flavored yogurt) and crunchy poppadums serve as perfect complements to the zesty Lemon rice. I usually serve it on days that I need to rustle up something delicious and filling at a short notice, or on hot summer days when I am feeling too lazy to spend too much time in the kitchen. It is also a great lunchbox food for kids. Enjoy!

LEMON RICE RECIPE

Serves 2

INGREDIENTS:

4 cups cooked Long grain rice (such as Basmathi Rice)
1 tbsp Oil
1 1/2 tsp Mustard seeds; available in Indian Grocery Stores
1 1/2 tsp Skinned split black gram (Dhuli Urad dal)
A pinch of Asafoetida; available in Indian Grocery Stores
1/2 tsp Turmeric powder
2 Whole Dry Red Chilli; broken into two
2 Green Chillies (such as Serrano) or to taste; chopped
2 tbsp fresh Lime or Lemon juice
Salt to taste
2 tbsp chopped fresh Cilantro (Coriander) leaves
12-15 Curry leaves
2 tsp minced Ginger
1 tbsp unsalted roasted Peanuts (optional)
1 tbsp Bengal gram (channa dal), optional

How to make Lemon Rice

1. Make sure your cooked rice is not mushy and the grains are separate.
2. Heat oil in a skillet on medium heat.
3. Add mustard seeds. When the mustard seeds start to splutter, add Bengal gram and skinned split black gram. Saute till the lentils turn light brown in color.
4. Add peanuts, minced ginger, curry leaves and red chillies. Saute for 30 secs.
5. Add asafoetida and turmeric powder. Saute for 10 seconds.
6. Add cooked rice, salt, lemon juice & green chillies. Mix well very gently such that the rice grains do not break.
7. Adjust salt & lemon juice to your taste.
8. Once the entire rice is hot enough. Turn off the heat.
9. Transfer it to a bowl. Garnish with cilantro leaves. 
10. Serve with Mint-Cucumber Raita and pickle.

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