Rice and Breads for Durga Puja

This page gives your the main course options for your Durga puja feast. Choose from Chinese or Bengali versions of rice. As they say, Chinese food is Bengali food accidentally invented in China. Have fun. Cheers!


chicken fried rice

Ingredients :
Rice (Chamanmani): 200g
carrot, beans, onion string: 100g(finely chopped)
Soya sauce (no.1): 1/2 teaspoon
Soya sauce (no.c): 1/4 teaspoon
salt: 1 teaspoon
testing powder: 1/2 teaspoon
black pepper: 1/4 teaspoon
egg: 1
chicken: 100g
Oil: 30g

Preparation :
Boil rice and drain out all water. Deep fry chicken in pre-heated oil. Heat oil in a deep bottomed frying pan. Pour in all vegetables but onion strings. Stir it for a minute or so. Add chicken, rice, salt, testing powder, black pepper to it. Keep stirring. Mix soya sauce with it. Stir for 5-6 minutes in moderate heat. Sprinkle the onion strings over it. Stir for another couple of minutes.Serve in a rice bowl.


chicken biriyani

Ingredients :
Rice (Basmati) : 200 g
Chicken : 2 (large) pcs
Onion : 1 (finely chopped)
Card (cottage): 2 tablespoon
Bay leaves (Tezpatta), Green cardamom, clove, cinnamon : 10 gr (overall pounded)
Black Pepper: powder
Rose water : 4-5 drops
Oil : 3-6 tablespoons
Salt : 1/2 tablespoon

Preparation :
Soak the rice in water for about half an hour before cooking. Wash the chicken thoroughly. Heat the oil in a frying pan. Add garam masala (the 10g combination) and onion till the mixture turns brown. Take a heavy bottomed pan. pour the pices of meat and curd. Heat it gently. Add the fired mixture. Add bay leaves and salt to the combination. Stir well for a few minutes. Pour in the rice and keep stirring till it is partly cooked. Make sure the spicy mixture and the rice gets mixed thoroughly and no parts get stuck up. Now cover the pan with a clean piece of cloth and turn the heat to moderate. Leave it to be cooked thoroughly. Sprinkle the rose water, fired onions and grated mint (pudina leaves) over the whole thing Serve hot.


 bengali pilau rice

Ingredients :
Sultanas :3 tablespoons
Rice (Basmati) :2 mugs
Whole (unprepared) Peanuts :25
Indian Bayleafs :4-5
Ginger :1+1/2 inch length
Whole Cardomon seeds :20
Cinnamen sticks :6 small
Sugar :1 tablespoon - to taste
Salt :1+1/2 teaspoon - to taste
Tumeric :1/2 teaspoon
Butter (Danish) :1/4 lb+

Preparation :
Prepare the whole shelled peanuts by soaking them in hot water for 1/2 hour and then removing the skins. The Cardamom seeds and Cinnamon sticks can be used whole in this recipe, but if you are able to powder them using a small mortar and pestle then you will get even more flavour.Skin the ginger and chop it into small strips.Wash the rice twice in cold water.

Add plenty of water to the rice; at least twice the depth of the rice in a large saucepan. Sart cooking it over a medium heat and add a little Tumeric to the water. After about 20 minutes the outer part of the rice grains should be soft, but the inner core still hard; when the grains have reached this stage take the pan off the stove and drain off the water using a colanders. Melt the butter in another saucepan. Add the peanuts and heat until they turn a little brown. Next add the Sultanas and heat until they puff up (about 1 minute), then the bay leaves. Next the ginger is added and fried until it browns; followed by the crushed or whole cinnamon and cardamom .Fry the mixture together whilst mixing it for about 1 minute. Take the saucepan off the heat and now add the rice. Put a lid on the saucepan and shake the pan in circular tossing movement to mix it all together; as an alternative you can simply and gently stir it all together using a wooden spoon. Lastly add salt and sugar to taste and mix the dish with more tossing. You now have a delicious Pilau rice ready to serve.


coconut bread

Ingredients :
Desiccated Coconut : 2 tablespoon
Plain flour : 3 tablespoon
Cayenne pepper : a pinch
Sugar: 1/4 teaspoon
Ghee : 60gr.

Preparation :
Combine coconut, flour, cayenne and sugar together. Add enough cold water to mix to a soft dough. Roll out into small flat cakes. Fry a few at a time in the melted ghee until cooked and light brown, drain


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