Ingredients:
Chicken, boneless cubes 1/2 kg
Tomatoes, pureed 4 medium
Ginger / garlic paste 3 tsp
Chilli powder 1 tsp
Garam masala powder 1/2 tsp
Green chillies, finely chopped 6
Green chillies, sliced and fried 8
Onion rings, golden fried 4 medium
Mint and coriander leaves, 3 tbsp, finely chopped
Basmati rice, boiled 3 1/2 cups
Ghee or oil 6 tbsp
Salt to taste
Method:
Heat oil / ghee in a pan and fry ginger / garlic paste and green chillies together on medium heat. Add tomato puree and all the seasonings.
Mix well and cook till the tomatoes are cooked. Turn up the heat, add chicken and fried green chillies, and stir. Cover the pan and simmer on low heat till chicken is tender.
Add half the onion slices and mint and coriander leaves. Stir well. Add the boiled rice, mix well with the gravy and leave on low heat for a few minutes.
Garnish with remaining golden onion rings and mint and coriander leaves.
Serves 10
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
Long grain rice ½ kg (soaked in water for 20 minutes)
Sugar 2 cups
Yellow food color ½ tsp
Almonds 10 (blanched and slivered)
Pistachio nuts 10 (blanched and slivered)
Cloves 6
Small cardamoms 4
Banaspati Ghee or Cooking Oil 1 cup
Method:
Boil 8 cups of water in a pan and add rice, cloves and cardamoms. Cook till the rice is boiled. Strain and drain all the water. Leave to cool. Spread rice on a large dish, sprinkle sugar, food color and slivered nuts on it. Carefully mix so that the color spreads evenly. Now heat the banaspati in a pan, add rice and cook on low heat until all the syrup of sugar dries up. Place the pan on a heavy griddle (tava) and cook for 20-30 minutes. Remove from heat. Fluff it up with a fork and serve.
Ingredients:
Basmati rice 1 kg
Green coriander leaves 2 bunches
Ginger 1 small piece
Garlic with peel 1 pod
Salt to taste
Lemons 2
Green chilies 6
Black pepper corns 8
Margarine 1 tsp
Dalda or your choice of cooking oil ½ cup
Ingredients:
Grind the coriander leaves, garlic, green chilies and black pepper corns together. Heat oil in a saucepan and lightly fry this mixture (chutney) init. Then put in all the rice and squeeze lemon juice on it. Pour 11 cups of water into it; when the water dries up keep on low heat. Add margarine on top for flavour; serve hot.
Ingredients:
Basmati rice 1 kg (washed and soaked for 20 min)
Cabbage 1 whole (medium size, finely chopped)
Mustard seeds ½ tsp
Onions seeds (kalonji) ½ tsp
Black pepper corns 8 whole
Green chilies 4 whole
Mint leaves 1 bunch (finely chopped)
Ginger 1 small piece (finely sliced)
Salt to taste
Dalda or your choice of cooking oil 6 tbsp
Ingredients:
Heat the oil in a saucepan, put in the sliced cabbage and fry a little before adding the ground onion seeds, black pepper and mustard seeds. Once the cabbage is slightly tender add the soaked rice and stir-fry. Now mix in the green chilies, mint leaves and sliced ginger. Add four cups of water. When the water dries lower the heat and steam it. Serve hot.
Ingredients:
Rice 3 cups
Meat 10 pieces
Onion 2 small
Tomatoes 4
Red chili 2 tbsp
Dahnia 1 tbsp
Salt 2 tbsp
Haldi 2 tbsp
Garam masala 1 tbsp
Carrot 1 cup
Almonds 1 cup
Pista ¼ cup
Mava 1 cup
Method:
Make soup for meat. Add onion, tomato, and red chili, salt, dahnia, haldhi and garam masala to the meat and mix well. Add water to soften meat. Set aside 2 cups of soup to boil rice in. to dry rice in this soup cover it with cloth. Finely cut carrots.
Put oil in a pan and put carrots in it. Add red chili, dahnia, haldhi, garam masala and salt to it. After a few minutes add Mava to it and mix well. Oil the almonds and peel them. Add them to the pan and mix well. Add pista and mix well. Check to see if the rise is prepared. Put all the ingredients in the rice and cover it.
Time:
Preparation time: 40 min + standing
Serves: 2-4
