Go Beyond Plain Pulao
When we think of a special rice dish, biryani or a simple vegetable pulao often comes to mind. While delicious, the world of rice is far vaster and more exciting. Weekends offer the luxury of a little more time in the kitchen, making it the perfect opportunity
to explore dishes that are celebratory, comforting, and anything but predictable. From fragrant, single-pot meals that simmer to perfection to elaborate dishes that can become the centrepiece of a family feast, rice is ready to transform your weekend menu. It's not just about what you eat, but the joy of creating something new and delicious.
Kerala Ghee Rice (Ney Choru)
Simple, aromatic, and incredibly flavourful, Ney Choru is a classic from Kerala that proves a few good ingredients can create something special. Typically made with short-grained Kaima or Jeerakasala rice, it can also be prepared with basmati. The rice is fried in ghee with whole spices like cinnamon, cloves, cardamom, and bay leaves before being cooked. The final dish is often garnished with cashews and raisins fried in ghee, adding a delightful crunch and sweetness. It’s a subtle yet rich dish that pairs wonderfully with nearly any curry, elevating a simple meal into a memorable one.
Motia Pulao (Pearl Pulao)
For a truly show-stopping weekend meal, look to the royal kitchens of Awadh for Motia Pulao. This historic dish was designed to impress, featuring a delicately spiced yakhni pulao adorned with 'pearls' (moti). Originally, these pearls were elaborately fashioned from egg whites or minced meat to resemble jewels. A more accessible and popular vegetarian version uses small, fried balls of paneer (cottage cheese) and potato, sometimes coated in edible silver foil (vark) to mimic the lustre of pearls. The mild, fragrant rice provides the perfect backdrop for these rich, flavourful 'jewels', making it a dish that’s as much a feast for the eyes as it is for the palate.
Karnataka's Bisi Bele Bath
If a comforting, all-in-one meal is what your weekend calls for, Bisi Bele Bath is the answer. Translating to "hot lentil rice dish," this Karnataka specialty is the ultimate one-pot wonder. Rice, toor dal, and a mix of vegetables are cooked together into a soft, porridge-like consistency. Its distinctive tangy, spicy, and slightly sweet flavour comes from a special Bisi Bele Bath spice powder and tamarind. The dish is finished with a tempering of ghee, mustard seeds, curry leaves, and cashews, adding a final layer of aroma and richness. Served hot with a dollop of ghee and a side of crispy wafers or boondi, it's a deeply satisfying meal.
Andhra Tamarind Rice (Pulihora)
For those who love bold flavours, Pulihora is a South Indian classic that delivers a punch. Especially popular in Andhra Pradesh and Tamil Nadu, this dish's name means "sour rice," reflecting its distinctly tangy taste derived from tamarind. Cooked rice is mixed with a flavourful paste or 'pulusu' made from tamarind extract, jaggery, and spices. A generous tempering of oil, mustard seeds, lentils (chana and urad dal), crunchy peanuts, and curry leaves is then mixed in, providing texture and a complex flavour profile. It's a dish that balances tangy, spicy, and salty notes perfectly and is delicious served at room temperature, making it ideal for a relaxed weekend lunch.
