One pot of rice, a whole celebration
Rice cooked with meat, spice, and pride — the dish every culture brings out when the whole family shows up.
35 versions across the world · 34 on Polydish
Biryani—
This Indian dish layers raw marinated meat with parboiled rice, sealed and cooked in its own steam for a rich, celebratory meal.
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Paella—
A Spanish rice dish cooked in a wide, shallow pan, traditionally with rabbit, chicken, and beans.
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Pilaf— Middle East & Central Asia
The ancestor of the family — grains toasted in fat, then steamed in stock. Biryani and paella both descend from it.
Worth knowing abroad — not yet catalogued on Polydish
Jollof Rice—
Aromatic jasmine rice is cooked with a tomato base, fresh ginger, garlic, and spices, often with meat stock.
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Halal Biryani—
A variant of Biryani adhering to halal dietary guidelines for meat sourcing.
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Paelya—
This Filipino dish is an adaptation of paella, a well-known celebratory rice preparation.
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GLP-1 Biryani Portion—
A portion-controlled biryani, a classic layered rice and meat dish.
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Nasi kebuli—
An Indonesian pilaf variation with rice cooked in goat meat broth and milk.
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Pelau—
West Indian one-pot rice dish with meat, peas, and coconut milk.
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Lamb Pilaf (Plov)—
Rice cooked with lamb, stock, prunes, and saffron.
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Qidreh—
A rice and lamb dish, often served at social gatherings, with chickpeas and whole garlic cloves, topped with toasted nuts.
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Nasi kuning—
Indonesian turmeric-infused rice, often shaped into a cone and served during special occasions.
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Mandi (food)—
Meat and spiced rice are cooked together, traditionally in a pit, to create a flavorful dish.
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Roast fennel and aubergine paella—
A vegetarian paella with rice, saffron, and various roasted vegetables cooked in one pan.
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Turkish lamb pilau—
Rice cooked with lamb, spices, dried apricots, and pine nuts in a single pot.
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Nasi minyak—
Rice cooked with ghee and spices, often served for special occasions.
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Bánh chưng—
Vietnamese glutinous rice, mung bean, and pork cake, wrapped in leaves and boiled.
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Low-FODMAP Biryani—
A spiced rice dish adapted for dietary restrictions, maintaining the one-pot essence of biryani.
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Jain Biryani—
A Biryani variant prepared without onion, garlic, or root vegetables, adhering to Jain dietary principles.
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Syrian Rice with Meat—
A Syrian rice dish cooked with ground beef, chicken stock, and pine nuts.
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Zongzi—
Glutinous rice stuffed with fillings and wrapped in bamboo leaves, then steamed or boiled.
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No htamin—
A Burmese festive rice dish cooked with milk, shallots, and butter.
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Spanish rice & prawn one-pot—
Rice cooked with prawns, chorizo, vegetables, and tomatoes in a single pot.
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kabse—
A spiced rice dish with chicken and vegetables, cooked together in one pot.
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Jamaican Instant Pot Rice and Beans—
A one-pot dish of rice and kidney beans cooked with coconut milk and aromatics.
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Arroz al horno (baked rice)—
A baked rice dish from Spain, often containing pork, black pudding, and beans.
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Khichdi—
A South Asian dish made from rice and lentils cooked together, with various regional adaptations.
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Jamaican Rice and Peas—
Rice cooked with kidney beans and coconut milk, a flavorful one-pot side or main dish.
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Banga rice—
Rice cooked in palm fruit juice, a distinct one-pot preparation from Nigeria.
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Arroz con gambas y calamar—
A Spanish one-pot rice dish with prawns, squid, and saffron, similar to paella.
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Spanish seafood rice—
A flavorful rice dish cooked with various seafood, peppers, and saffron.
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Kedgeree—
A British dish of rice cooked with smoked fish, boiled eggs, and spices.
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Seafood rice—
A Spanish one-pot rice dish featuring seafood, chorizo, and stock, similar to paella.
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Turkish rice (vermicelli rice)—
A pilaf-style rice dish cooked with vermicelli pasta, butter, and chicken stock.
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Chicken & chorizo rice pot—
A one-pot rice dish cooked with chicken, chorizo, and vegetables.
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