FabulousFusionFood's Cook's Guide for Fragrant Rice 2nd Page

Steamed fragrant Thai jasmine rice served in a bowl Steamed fragrant Thai jasmine rice served in a bowl.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Fragrant Rice along with all the recipes employing Fragrant Rice presented on this site, with 135 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Fragrant Rice recipes added to this site.

These recipes, all contain Fragrant Rice as a major wild food ingredient.

This page is a continuation of the list of recipe terms including Fragrant Rice held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Fragrant Rice Culinary Term entry on this site.


The alphabetical list of all Fragrant Rice recipes on this site follows, (limited to 100 recipes per page). There are 135 recipes in total:

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Rendang Fish Curry
     Origin: Fusion
Spicy Vegetable Curry
     Origin: India
Turkey Rendang
     Origin: Fusion
Restaurant-style Vegetable Dum Biryani
     Origin: Britain
Sri Lankan Curry Powder
     Origin: Sri Lanka
Turkish-style Rice
     Origin: Turkey
Rice Soup I
     Origin: British
Sri Lankan Rice and Curry
     Origin: Sri Lanka
Vegetarian Paneer Curry
     Origin: Britain
Royal Beef Biryani
     Origin: India
Sri Lankan Toasted Meat Curry Powder
     Origin: Sri Lanka
Vegetarian Wellington for Christmas
     Origin: British
Ryse of Flesh
(Rice Accompaniment)
     Origin: England
Swordfish Biryani
     Origin: India
Victorian Chicken Pilau
     Origin: Anglo-Indian
Sabzi Polo ba Mahi
(Fried Fish with Saffron and Herb Rice)
     Origin: Iran
Tanzanian Vegetable Rice
     Origin: Tanzania
Victorian Pish-pash
     Origin: Anglo-Indian
Saffron Rice
     Origin: India
Thai Red Jackfruit Curry
     Origin: Fusion
Wara Enab
(Egyptian Stuffed Vine Leaves)
     Origin: Egypt
Sindhi-style Pilau
     Origin: Pakistan
Thai-style Pollack Curry
     Origin: Fusion
Yellow Split Pea Bhuna Kedgeree
     Origin: Anglo-Indian
Slow Cooker Duck and Potato Massaman
Curry

     Origin: Britain
Thakkali Meen Kari
(Fish Tomato Curry)
     Origin: India
Zereshk Polo
     Origin: Iran
Slow-roasted Lamb with Advieh
     Origin: Fusion
Thorion ex Oryza
(Goats' Cheese with Rice in Vine
Leaves)
     Origin: Roman
Zereshk Polo ba Morgh
(Saffron Chicken with Barberry Rice)
     Origin: Iran
Spiced Basmati Rice
     Origin: India
Tofu Katsu Curry
     Origin: Fusion
Zurbiyaan
     Origin: Yemen
Spicy Mexican-inspired Rice
     Origin: Fusion
Tricolour Pilau Rice
     Origin: India

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