Rice – 2 cups
Ghee – 2 tspns
Onion – 1/2 medium sized
Bay leaves – 2
Tomato – 1/2 medium sized
Green Chili – 1
Ginger Garlic Paste – 1 tspn
Cinnamon powder – tspn
Garam Masala – 1 tspn
Cashew Nuts – 10
Cloves – 4
Sweet Corn – 2 cups
Water – 4 cups
Wash the rice and soak in 2 cups of water for 10 minutes while you prepare the rest of the stuff.
Make a puree of the following items: tomato, ginger, garlic, green chili, cloves, cinnamon powder, garam masala with 1 cup of water.
Heat ghee on rice cooker. Add the bay leaves and onion.
When the onion turns a little golden add the puree and mix well.
Now add the rice along with the soaked water. Add corn and one cup of water. Add salt to taste and cook till done.
Serve hot for lunch…!!!
Cauliflower- 1/2 Garlic powder
Broccoli- 1 stem Pepper powder
Red Pepper – 1/2 Rice – 1 cup
Green Peas – 4 teaspoons Water – 2 cups
Mushroom – 4Preparation..:
Dice the vegetables (cauliflower, broccoli, red pepper, mushroom) into small cubes.
Cook the diced vegetables and green peas in the microwave for 3 minutes.
Drain the water completely and set aside.
Cook the rice separately in a rice cooker.
Heat oil in a pan and add the steamed vegetables. Add salt, pepper powder and garlic powder to taste and saute for 2 minutes.
Now add the rice and mix well with the vegetables.
Serve hot with potato fry..!!
Chicken – Chopped into medium pieces – 1 Kg
Onion – 1(chopped)
Jeera – 1 tsp
Turmeric – 2 tsp
Coconut Grated – 1/2
Cinnamon – 3
Cardamom – 2
Cloves – 5
Ginger Garlic paste – 1 tsp
Basmati Rice – 1/2 kg
Butter – 2 spoons
Salt to the taste
Green chillies – 2
Water – 4 cups
Powder cinnamon, cardamom and cloves and keep it aside.
Now blend the grated coconut and cashew by adding water and keep it aside.
Place the pan or cooker on the stove and add butter. When it melts, add the powdered spices into it and stir well and add sliced onions and ginger garlic paste and stir well till the fresh smell of giner garlic wears off.
Meanwhile keep the chicken pieces in a seperate bowl by adding turmeric and jeera and mix it well and allow it to settle for few minutes.
Now add the settled chicken mixed with turmeric and jeera to the fried onions and add sliced green chillies and mix everything well now add a cup of water and bring it to a boil. Now add Basmati rice and three cups of water and add some turmeric powder and salt and close the lid and allow the rice to cook. (If you are cooking in a fryiong pan or cooker allow the whistle to five or six whistles.)
Garnish with fresh coriander leaves and serve hot with Raita and Egg Delite…!
Basmati Rice(Long Grain White) – 2 cups
Boneless chicken – 350gm
Beans – 100gm
Carrot – 100gm
Capsicum – 150gm
Egg – 2
Water – 4 cups
Boil the Basmati rice with 4 cups of water. Boil the boneless chicken separately with salt.
Scramble the eggs on low flame separately in a pan with required salt and pepper.
Heat oil in a pan and saute all the diced vegetables with salt and pepper. Add soy sauce generously(6-7 tsp) and saute still. Saute until the vegetables reach a crunchy state.
Now mix the scrambled eggs, cooked and minced chicken pieces. Add the rice and mix well.
Sprinkle fresh ground pepper and serve hot..!!
Mushroom – 200gm
Onion – 1
Cinnamon stick -1
Ginger – 1 piece
Cloves – 2
Cardamoms – 4
Garlic – 5 flakes
Green chillies – 3-4
Basmati rice – 2 cups
Water – 4cups
Mint, Coriander leaves
Slice the mushrooms into small pieces. Grind ginger, garlic, green chillies to a fine paste.
Cut mint, coriander, and onion.
In a cooker heat ghee add cloves, cinnamon and cardamoms to that add onion and fry till it becomes golden brown. Add the ginger-garlic-chili paste, mint, coriander leaves, and mushroom. Fry for a while.
Then add the rice pour the water as given with required salt and cook.
Serve with Fresh chopped mint leaves…!