Rice 2 cups
Onion 1 medium
Green chillies 4
Eggs 3
Ginger Garlic paste 1 tbsp
Mint leaves 1/2 bunch
Bay leaves 3
Garam Masala Powder 1 tbsp
Vegetable Oil 3 tbsp
Salt according to taste
Coriander Leaves for garnishing

Method:

1. Fry rice in a pan for 3 minutes. Let it cool down.
2. Wash the rice and drain it
3. Add 3 cups of water and cook it.
4. Cut the onions in long slices. Split the green chilies and cut in half.
5. Boil the eggs in water until cooked well.
6. Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
7. Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
8. Cut the cooked eggs into long slices. Add the egg pieces and stir well.
9. After 4 minutes add the garam masala and stir for mixing properly.
10. Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
11. Now add the cooked rice and gently mix, so that that rice does not break.

Decorate with Corriander leaves and serve with any raitha.

Basmati rice 2 cups
Water 3-1/2 cups
Eggs 6
Onion (thin-sliced) 1
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli (thin-sliced) 2
Cloves 2-3
Black pepper 6-7
Bay leaves 2
Brown cardamom 1
Green cardamom 2
Red chilli powder 1 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Cinnamon sticks (thin) 3-4 (1/2 inch each)
Cumin seeds 1 tsp.
Vegetable oil 4 tbsp.
Salt to taste
Chopped coriander leaves

Method:

1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.

Basmati rice 2 cup
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd) 1 cup
Thinly sliced onion 3
Ginger paste 1 tsp.
Garlic paste 1/2 tsp.
Green chilli paste 1 tsp.
Tomato puree 1/2 cup
Red chilli powder 2 tsp.
Turmeric Powder 1 tsp.
Roasted cumin powder 1 tsp.
Garam Masala Powder 2 tsp.
Green cardamom powder 1/2 tsp.
Saffron a pinch
Coriander powder 1 tsp.
Green coriander leaves 2 tbsp.
Salt to taste
Vegetable oil 7 tbsp.

Method:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.

Mix gently. Garnish with green coriander leaves and serve hot.

Basmati Rice Cooked 2 cup
Grated carrot 1 cup
Thinly sliced onions 1 medium size
Thinly sliced green chilli 2
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Bay leaf 1-2
Curry leaves 8-10
Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp.
Garam Masala Powder 1/2 tsp
Chopped Coriander leaves 2 tbsp
Salt to taste
Vegetable oil 2 tbsp.

Method:

1. Heat oil in a deep frying pan or kadhai.
2. Add mustard seeds. When the mustard seeds start crackling add cumin seeds and bay leaf. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Add thinly sliced onions, green chillies and fry till pink.
4. Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.
5. Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.

Carrot Rice is ready to serve. Decorate with chopped green coriander leaves.

Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {
green Coriander leaves,
green chillies,
ginger}

1 bunch (about 100 grams)
4
an inch
Salt to taste
Garam Masala Powder

Method:

1. Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
2. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
4. Add paste of coriander leaves, green chilli and ginger to it.
5. Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
6. Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice once while its getting cooked.

Green spicy pulao is ready to serve. Decorate with chopped green coriander leaves.

Basmati rice 2 cups
Thinly sliced onion 1 small size
Cumin seeds 1 tsp.
Cumin powder 2 tsp.
Vegetable oil 2 tbsp.
Salt to taste

Method:

1. Wash rice well before cooking. Add 3-3/4 cup water and keep aside.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds start spluttering, add onion and fry until the onions turn transparent in color.
4. Then add cumin powder.
5. Add rice and salt & mix well.
6. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking

Serve hot.

Basmati rice 2 cups
Lemon juice 5 tbsp.
Mustard Seeds 2 tsp.
Urad Daal 2 tsp.
Chana Daal 2 tsp.
Dried Red chillies 2-3
Turmeric Powder 1/2 tsp.
A pinch of asafoetida
A pinch of Turmeric
Roasted Peanuts 1/2 cup
Curry leaves 10-12
Grated coconut 1 tbsp.
Salt to taste
Vegetable oil 2 tbsp.

Method:

1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and add a little salt to it. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.Once the rice is cooked, keep it aside.
2. Heat oil in a deep frying pan or a kadai.
3. Add asafoetida, dried red chillies cut into two, urad dal and chana dal.
4. Cook until dals change colour to light brown.
5. Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more.
6. Next add turmeric powder and stir well.
7. Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains does not break.

Garnish with grated coconut and serve hot.

Basmati rice 2 cups
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd) 1 cup
Thinly sliced onion 3
Ginger paste 1 tsp.
Garlic paste 1/2 tsp.
Green chilli paste 1 tsp.
Tomato puree 1/2 cup
Red chilli powder 2 tsp.
Turmeric Powder 1 tsp.
Roasted cumin powder 1 tsp.
Garam Masala Powder 2 tsp.
Green cardamom powder 1/2 tsp.
Saffron a pinch
Coriander powder 1 tsp.
Green coriander leaves 2 tbsp.
Salt to taste
Vegetable oil 7 tbsp.

Method:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.

Mix gently. Garnish with green coriander leaves and serve hot.

Basmati rice 2 cups
Mixed vegetable
(cauliflower, potato, carrot, french beans) 1 cup
Green peas 150 grams
Thinly sliced onion 3
Thin sliced green chillies 2
Salt to taste
Red chilli powder 1 tsp.
Cinnamon, caraway seeds 2 tsp.
Cloves 4
Black pepper powder 1/2 tsp.
Tomato 4
Yogurt (curd) 1/2 cup
Vegetable oil 4 tbsp.
Mustard seeds 1/2 tsp.
Dry fruits (cashew nuts, raisin) 3 tbsp.

Method:

1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker (wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3. Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4. Add salt and red chilli powder and stir it properly.
5. Add fine chopped tomatoes and fry till they are properly cooked.
6. Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7. Add all the fried vegetables.
8. Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.

Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.

2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 cup(s) shelled green peas
4 medium onions chopped
2 green chilli(es) slit
1″ piece ginger grated
2″ cinnamon stick
4 tablespoons butter or ghee (clarified butter)
4½ cups water
salt to taste

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s).
Add green chilli(es), ginger and cinnamon. Fry for a few seconds. Now, add onions and fry on medium heat for 4 minutes till the onions are transparent (not brown).
Add the rice, green peas, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes or till all water evaporates.
Serve hot with: Quick Okra (Jhatpat Bhindi) or curries of your choice.