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 What are different ways to eat rice? Rice is one of the most important basic dishes on every eastern or western meal.

 The methods of preparing rice dishes vary, and sweet dishes include rice pudding, rice pudding with milk and caramel, and Japanese rice cake. As for savory dishes, there are many, and we will mention some of them.

 How to make pakistani biryani rice

 Ingredients:

•  A kilo (1000 g) of meat, cut into cubes.
•  4 cups (1000 ml) boiling water.
•  2 ½ cups (500 g) basmati rice, soaked for 30 minutes.
•  1 cup (250 ml) oil.
•  ⅔ cup (20 g) fresh mint, chopped
•  ⅓ cup (10 g) fresh cilantro, chopped
•  ½ cup (125 g) yogurt.
•  3 large onions, sliced ​​thin.
•  6 medium-sized tomatoes, peeled and chopped.
•  2 hot peppers minced.
•  6 crushed garlic cloves.
•  2 tablespoons (20 g) gram masala spices.
•  1 teaspoon (5 g) crushed dried hot red pepper.
•  ½ teaspoon (2.5 g) turmeric
•  ½ teaspoon (2.5 g) saffron
•  ½ teaspoon (2.5 g) cumin
•  2 tablespoons (25 g) minced fresh ginger.
•  2 tablespoons (30 ml) rose water.
•  18 black pepper grains (grits).
•  9 grains of cardamom.
•  3 cloves.
•  2 cinnamon sticks
•  2 bay leaves (Laura).
•  2 drops of orange food coloring.
•  Salt, to taste.

Method of preparation:

 Heat a quarter cup of oil in a saucepan over a medium heat, then add the onion and saute for 10-12 minutes, until it turns brown, then remove from the oil and set aside.

 Heat the rest of the oil in the same pot, then add the garam masala spices, crushed pepper, turmeric, ten black peppercorns, five cardamom seeds, two cloves and a cinnamon stick, and stir for a minute.

 Add garlic, tomatoes, hot pepper and ginger, and stir for three minutes.

 Add the meat and salt, and stir-fry for five minutes, until it turns brown.

 Cover the pot, and leave the meat on a low heat for an hour.

 Add the fried onions, yogurt, half the amount of mint and two tablespoons of coriander, and stir well.

 Leave the meat on the fire 15 minutes.

 Dissolve the saffron in half a cup of boiling water, then put the food coloring in the rose water, and set them aside.

 Put the water in a large saucepan over a medium heat, then add the rest of the black pepper (pebbles), cardamom, cloves, cinnamon, rice, cumin, laurel and salt, stir well, then leave it on the fire for ten minutes, then drain it from the water.

 Put half the amount of meat in a large saucepan, then add half the amount of rice on top, then distribute half the amount of saffron water, and half the rose water on top.

 Put the rest of the meat, then the rest of the rice, then distribute the rest of the saffron, and rose water on the face.

 Cover the pot, and leave the rice on a low heat until cooked, 30-35 minutes.

 Place the biryani on serving plates, and garnish with the remaining mint and coriander.

 How to make Iranian rice

 Ingredients:

•  2 cups (400 g) basmati rice, soaked.
•  3 cups (750 ml) boiling water.
•  1 cup (250 g) yogurt.
•  ¼ cup (30 g) shelled pistachios
•  ¼ cup (30 g) barberry (a type of berry)
•  6 tablespoons (80 g) butter.
•  6 grains of cardamom.
•  Cinnamon stick.
•  Minced garlic clove.
•  Pinch of saffron.
•  Salt and black pepper.
•  Pomegranate seeds for decoration.
•  Dill clip for decoration.

 Method of preparation:

 Soak the saffron in two tablespoons of boiling water, and set aside.

 Put a large amount of water and salt, bring it to a boil, then add the rice and stir well, then cover the pot and leave it on a low heat for an hour.

 Drain the rice from the water, and set it aside.

 Melt the butter in a saucepan over a medium heat, then add the cinnamon, and stir for two minutes.

 Add the rice, stir for two minutes, then add the saffron, barberry and pistachios, and stir well.

 Add three cups of water, and bring it to a boil.

 Cover the pot and leave it on a low heat for ten minutes.

 Place the rice in a serving dish, garnish with pomegranate and dill, and serve with garlic yogurt sauce.

 How to make Saudi Kabsa rice

 Ingredients:

•  4 cups (1000 ml) boiling water.
•  2 ½ cups (500 g) basmati rice.
•  ¼ cup (30 g) raisins
•  ¼ cup (30 g) blanched and toasted almonds
•  A large onion, finely chopped.
•  6 cloves garlic, minced.
•  ¼ cup (60 g) chopped tomatoes
•  ⅓ kilo (330 g) tomatoes, cut into small cubes.
•  ¼ cup (56.5 g) butter.
•  3 medium carrots, peeled and grated.
•  ½ teaspoon (2.5 g) dry ground coriander
•  ½ teaspoon (2.5 g) cumin
•  ½ teaspoon (2.5 g) saffron
•  ½ teaspoon (2.5 g) ground cardamom
•  ½ teaspoon (2.5 g) ground cinnamon
•  ½ teaspoon (2.5 g) kabsa spices or mixed spices.
•  ½ teaspoon (2.5 g) crushed black lemon
•  ¼ teaspoon (1.25 g) grated nutmeg
•  Crushed chicken bouillon cube.
•  Salt and black pepper.

 Method of preparation:

 Melt the butter in a large saucepan over a medium heat, then add the onions and saute until they turn yellow.

 Add garlic and chopped tomatoes, and stir for two minutes.

 Add tomato cubes, carrots and spices, and stir for two minutes.

 Add water and broth cube, and bring to a boil.

 Add the rice, stir well, and leave it to boil with the broth.

 Cover the pot, and leave it on a low heat for 30 minutes.

 Add the raisins and my heart, then cover the pot and leave it for ten minutes until the rice is cooked.

 Put the rice in a serving dish, garnish it with almonds, and serve it hot with meat or chicken and daqoos salad.

 Every mother needs to know the right alternatives to kitchen ingredients in order to master all the recipes, and we will help you with the best cooking ideas in the Cooking Tips section.