Rice recipes with character: from omurice to maqluba

Fluffy jasmine rice, soft scrambled egg and sweet crab meat: this Thai stir-fry is simple in ingredients, but calls for good rice and a hot wok. Serve with lime and prik nam pla for a bright tang and a spicy, salty contrast.

This South Indian chicken curry gets its bold flavor from toasted spices, fennel and black pepper. The sauce is thick and spicy, with tamarind adding a subtle sour note. Serve it with rice so none of the masala goes to waste.

A dry Thai stir-fry with thin strips of pork, spicy curry paste and green beans that stay crisp. Jasmine rice completes the meal and soaks up the bold sauce.

This Southern Thai curry is bright, spicy and distinctly sour, with firm pieces of white fish and cauliflower that soak up the broth. Serve it with jasmine rice; coconut milk doesn’t belong in this dish.

Tender chicken in a creamy coconut sauce gets depth from toasted coconut and warm spices. Tamarind keeps the sauce lively, while curry leaves add a fresh, fragrant note. Delicious with rice or appam.

In khao mok gai, spiced chicken and fragrant rice cook together in one pan. The tender, golden rice absorbs the cooking juices; fried shallots and cucumber with vinegar make every bite fresher.

Creamy kidney beans in a spiced tomato masala, with fragrant rice on the side. By cooking the beans until tender first and then letting them simmer in the sauce, they absorb plenty of flavor without falling apart.

This savory Gujarati cake gets a gently tangy depth from fermented rice-and-lentil batter and a crisp sesame crust. Cut it into wedges and serve warm with fresh green chutney.

This Goan vindaloo brings together tender braised pork with garlic, chili, warming spices and the bright sharpness of vinegar. Slow cooking makes the sauce mellow and concentrated; rice soaks up the spicy, tangy gravy beautifully.

This Southern Thai rice salad is all about contrast: soft, fragrant rice alongside fresh herbs, crunchy bean sprouts and toasted coconut. Serve the sweet-and-salty dressing on the side and mix everything together at the table, so every bite tastes a little different.

Firm white fish cooks briefly in a spicy sauce made with ground mustard seeds, green chili and mustard oil. Serve with soft white rice, which soaks up the sharp, fragrant sauce beautifully.

Tender white fish cooks in a light coconut sauce with ginger, green chili and fragrant curry leaves. Tomato and lime keep it fresh; serve with rice to soak up the sauce.

Pointed cabbage gets golden-brown edges, then simmers in a creamy coconut curry with ginger, mustard seeds and curry leaves. It’s served with rice that has crispy edges; lime and coriander keep everything fresh.

This rogan josh slowly braises lamb until tender in a fragrant sauce of yogurt, ghee, fennel and dried ginger. Serve it with basmati rice, which soaks up the light, aromatic sauce beautifully.

Juicy pork tenderloin coated in a glossy sweet-and-sour plum sauce, served with fragrant sesame rice and crisp cucumber. The glaze goes on the meat only when it is almost cooked, so the plum and soy sauce don’t burn.

Tender chicken and firm Thai eggplants simmer in a fragrant green curry sauce with coconut milk. Thai basil and fish sauce add freshness and depth at the end; jasmine rice soaks up the thin sauce nicely.

Creamy coconut milk, tender chicken and fragrant Thai aromatics form the base of tom kha gai. Lime juice and fish sauce keep the soup bright and savoury; jasmine rice turns it into a complete meal.

Firm white fish cooks briefly in a light, spiced sauce of coconut, chili and spices. Tamarind adds a tangy counterpoint; rice soaks up the sauce nicely.

This Thai stir-fry turns ground pork, garlic and chili into a spicy, savory meal in just a few minutes. Holy basil brings its signature peppery aroma; jasmine rice and a fried egg complete the plate.

Soft sticky rice soaks up warm, lightly salted coconut milk, served with juicy mango and extra sauce on the side. Let the rice rest briefly after steaming: this makes it creamy without turning mushy.

Marinated chicken cooks beneath a layer of fragrant basmati rice, spices and fried onions. Sealing the pot tightly keeps the steam and spiced juices in the biryani. Serve with cool cucumber raita.

This Maharashtrian poha is a quick, savory lunch of soft flattened rice, spiced oil and roasted peanuts. Lemon brightens the dish, while fresh cilantro adds a green, light touch.

Sayadieh is about more than fish with rice: slowly fried onions give the rice a deep, sweet flavor and color. Golden-brown pan-fried white fish goes on top, with toasted almonds and lemon for a fresh, crunchy finish.

Tender vine leaves wrap a fresh filling of rice, onion, dill, mint and parsley. With lemon and olive oil, these dolmades are delicious at room temperature, as a starter or part of a mezze spread.