sweet rice with orange (zarda)

cooking time : 20 minutes

 preparation time : 15 minutes

 serve:5
















ingredients :


basmati rice                   2 cups ( soaked in water for 30 minutes )
orange juice                   1 cups
sugar                              100 grams
clarified butter                   1/2 cup
khoya                       200 grams
cinnamon                   2 sticks
green cardamom           2
cloves                2
sugar             1 cup
orange zest        1 tbsp
dry fruits            1 cup
tooty fruity           4 tbsp (as you like )
yellow food color      pinch 






 method :

• heat butter in a pan cardamom , cloves and stick cinnamon cook for a while and add rice . stir for 2 minutes .

• add water and and cook till it get boil .

• in another pan prepare sugar syrup . take cup of water add sugar and cook till it get light brown color .

• now pour the prepared sugar syrup and orange juice, khoya  in the half done rice. stir . cover and cook .

• when it get done add dry nuts pinch of yellow food color  , tooty fruity and orange zest .

• give it a gentle toss and remove in a platter .

• garnish it with silver cover and spread left over khoya , and dry nuts .

pineapple chicken rice

cooking time : 20 minutes
preparation time : 15 minutes
serve:5  












ingredients :

pineapple           1 cup chopped 
rice                       1/2 kg soaked in water basmati rice 
chicken boneless    1 cup 400 grams 
chicken cube           1 
salt to taste 
ginger garlic paste       1 tsp
green peas       1 cup 
cabbage                1 cup chopped 
celery                  1/2 cup 
carrot                   1/2 cup chopped finely 
pepper powder         1 tsp
soya sauce               1 tbsp
sesame oil              1 tbsp
oil                          4 tbsp

method :

• in a mixing bowl take chicken strips and add ginger garlic powder , salt and pepper powder mix well set aside for 30 minutes to marinate . 

• later heat oil in a pan add marinated chicken and sauté for 2 to 4 minutes ,add chopped cabbage chopped carrot and green peas and sauté , cover and cook for 2  minutes .

• add pineapple chunks , salt , crumbled chicken cubes  , rice, soya sauce , sesame oil and mix well . 
• add 2 cup water (according to rice )and cover and cook till done . 
• remove in a platter garnish with celery and serve hot . 

here in this recipe you can add mushrooms , any other vegetable you want like cauliflower , beans etc according to your choice , you can add fried eggs too . but for that whisk egg in a separate bowl and season it with pepper and salt . heat 1 tbsp oil in a frying pan and fry it . then  add in rice . 

how to make egg fried rice at home

cooking time : 10 minutes
preparation time : 15 minutes
serve: 4-6










ingredients :

egg          4 
boiled rice        2 plate ( 1 kg ) 
white vinegar      4 tbsp
soya sauce           2 tbsp
chilly sauce       1 tbsp
garlic finely chopped            5 cloves 
refined flour                    1 tbsp 
chicken powder/ chicken cube         1 
spring onion                    1/2 cup 
salt to taste 
chopped capsicum         1/2 cup 
chopped carrot             1/2 cup 
oil                               4 tbsp
sesame oil               1 tsp 

method :  


to boil rice :

• in 1 kg soaked basmati rice add water and 1 tbsp white vinegar, and salt to taste  and cook . drain excess water if required . set aside . 

fried rice :

• heat oil in a pan add chopped garlic and stir for a while add carrot , capsicum , onion and stir for a while . now add boiled rice , along with 4 tbsp white vinegar , chilly sauce , soya sauce , chicken cubes ( mix with refined flour )and mix well cover and cook on slow flame for 2 minutes . 
• in another pan heat 1 tbsp oil fry egg and mix this rice being cooked . stir gently . 
• add spring onion , sesame oil and give all the things gentle toss . close the flame . remove in serving platters and serve immediately .

if you want to add chicken then take 2 chicken breast chop it Julian add 1 tsp ginger garlic paste season it with salt and pepper . heat 1 tbsp oil in a pan and stir fry . cover and cook for 3 minutes . add this chicken in rice being cooked . your chicken fried rice is ready to serve . 

how to make schezwan chicken fried rice

Chinese foods are hot favorite among the youngster and children, we pay many dollars in restaurants for this . with the help of little efforts you can save many dollars . so here is the recipe of schezwan fried rice . 



cooking time : 10 minutes
preparation time : 15 minutes
serve: 5  




ingredients :


chopped onion               1
boiled rice                    2 -1.5 cup
schezwan sauce             4 tbsp
chicken boneless         300 grams 
ginger garlic paste             2 tbsp
crushed pepper               1/2 tsp
oil                                   4 tbsp
chines salt                         pinch of 
vinegar                             2 tbsp
salt to taste 
soya sauce                        3 tbsp
chopped vegetables        1 cup ( grated cabbages , carrot and capsicum )
green onion chopped         1/8 cup
egg                                   1 

     

method :  

• beat egg in a bowl and season it with pinch of salt and heat 1 tbsp oil in a pan and stir fried it . set aside .

• heat oil in a pan add chopped onion and sauté for 1 minutes , then add ginger garlic paste and sauté, add chicken boneless ( chopped in strips), sauce to 2 to 4 minutes . add schezwann sauce , chines salt, white vinegar  , soya sauce , and sauté for 2 to 4 minutes .

• add chopped vegetables ( capsicum , carrot , grated cabbage ) and cover and cook for 2 minutes . 

• in the end add rice , fried egg, and give it a nice toss . add green onion and mix remove in a platter and serve . 

yakhni pulao

cooking time : 20 minutes
preparation time : 10 minutes  
serve:6  


ingredients :

basmati rice              1 kg soaked in water for 30 minutes
ginger garlic paste           1 tbsp
mutton                       1 kg
tomato                      250 grams
green chillies               10
onion                           2
salt to taste
fennel seeds                  1 tbsp
whole coriander           1 tbsp
cumin seeds                1 tsp
cardamom                 4
black cumin                 1 tsp
whole pepper              1 tsp
bay leaf                       2
clarified butter           1/2 cup
oil                             2 tbsp
mint leaf                    1 cup



to garnish 


mint leaf             few
onion slices         few 



method :  

• in a  pressure cooker take 4  glass of water add 1 kg mutton pieces , along with 1 tbsp ginger garlic paste , 1 finely chopped onion , 1 tbsp fennel seeds crushed ,  coriander seeds crushed , cardamom whole , and cumin seeds , black pepper and salt to taste and pressure cook it till mutton get fully cooked . 

• after that drain the stock of water and remove the mutton pieces in separate platter set aside . 

• in a pan melt 1/2 cup clarified butter and 2 tbsp oil  and add black cumin , and bay leaf , when it starts cracking add 1 finely chopped onion , and 250 grams chopped tomato, mutton pieces  and cook till tomato get soften .  

• add soaked tomato and sliced green chillies . and sauté for 1 minute. then add yakhni ( mutton stock ). and cover and cook on high flame till rice get cooked about 95 % . ( check salt if you feel its ok then cook it as it is if its less then add accordingly).

• add chopped fresh mint leaf . and again cover and cook for 5 minutes on slow flame . 

•  after that stir . and remove it in a plater . serve with any raita . 

chicken pulao biryani

cooking time : 20 minutes
preparation time : 30 minutes
serve: 6-8

ingredients :

chicken                        1 or 1.5 kg in large pieces 
salt to taste 
ginger garlic paste          2 tbsp
black whole pepper corn         5 
fennel seeds                          1 tsp
coriander seeds                  1 tbsp
garlic clove                        1 
ginger                      1 small pieces 
rice                        1 kg  ( soaked in water )
curd                        1 cup
fresh milk             1 cup
clarified butter        1 cup
mint leaf              1 bunch 
biryani masala           1 packet 
chopped onion          3
lemon                   3
green chillies       8
yellow food color          pinch
salt to taste 


method :  

• in a pan take 1 glass water along with chicken pieces , ginger piece, garlic cloves , fennel seeds , coriander seeds , black whole pepper and and cove and cook 15 minutes or till chicken get cooked , drain the water in a bowl and set aside this stock will use later , remove the chicken pieces in separate bowl . 

• drain the water of rice and cook it with prepared chicken stock till it get 90 %done . set aside . 
• heat clarified butter in a pan add chopped onion and sauté till it get golden brown remove half of it in a bowl add ad ginger garlic paste with left of onion and stir for a while then add biryani masala , curd , green chillies and chopped fresh mint leaf , and squeeze 2 lemon juice and give it a gentle stir , cook for 3 minutes . then add chicken pieces .

• place a layer f coked rice and pour 1 cup of milk and clarified butter . lemon juice (2) and cover and cook on very slow flame for 15 minutes . 
• serve with any raita . 

kabab biryani

cooking time : 30 minutes  
preparation time : 15 minutes
serve: 5  

ingredients :

to prepare kebabs :

mutton/beef mince                    1 kg 
salt to taste 
ginger garlic paste              1 tbsp
green chopped fresh coriander       2 tbsp
onion                                2
green chillies                      7 
cumin powder                          1 tbsp
egg                                1



for biryani :

boiled rice                 1/2 kg 
onion                        3
ghee                          1 tbsp
oil                          1 cup
ginger garlic paste         1 tbsp
red chilly powder         1 tbsp
cumin powder                  1 tsp
turmeric powder              1 tsp
tomatoes                3
mint leaf                     1 bunch 
coriander leaf              1 bunch 
green chillies              5
bay leaf                      1 

whole black pepper corn            6 
lemon                             2



method :  

• take mutton mince salt , ginger garlic paste , 2 onion , 1 tbsp cumin  powder ,6-7 green chillies . fresh green chopped coriander leaf and mix well , break one egg in it and again mix , make balls out of the mixture . and set aside . 

• heat oil in a pan add chopped onion and sauté till it golden brown color , add chopped tomatoes along with red chilly powder , bay leaf , pepper corns, cumin , and turmeric powder , salt , and sauté cover and cook for  5 minutes on slow flame 1 cup water . when oil comes out put kebabs ball on i gently and again cover the lid . and cook 5 minutes more .add chopped fresh coriander chopped fresh mint leaf green chillies and lemon juice .

• add rice over it followed  by ghee / clarified butter and cover and cook on slow flame for 15 minutes . 
• sere with any raita . 

hara masala chicken biryani

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5-6

ingredients :

skin less chicken                          1 kg ( 10 pieces )
salt to taste 
biryani boil rice                           2 cups 
ginger garlic paste                        1 tbsp 
yogurt                                      1 cup 
mint leaf                                          1 cup 
milk  ( pinch of saffron dissolved )             1 cup 
crushed black pepper                            1 tsp
onion                                              3 finely chopped 
fried onion                                1 cup 
lemon  juice                                6 to 9 tbsp 
clarified butter                               1 cup 
small cardamom                             4 
green chillies sliced                    10 



method :  

• in a pan melt 1 cup of clarified butter .add chopped onion and sauté till it get nice golden color . then add marinated chicken and sauté till it get nice golden color . add chopped green chillies and 1/2 of mint and coriander leaf . cover and cook for 7 to 8 minutes . 

• in a heavy bottom pan put 1/2 of rice and flatten it . then put cooked chicken over it with its gravy .  spread 1/2 f fried onion , left of mint and coriander leaf , left of green chillies . 

• then put layer of left over rice . pour saffron dissolved milk evenly .and pour lemon juice  put 1 tbsp clarified butter and cover and cook on high flame for 5 minutes then on slow flame for 10 minutes . 

• remove in a platter and serve with raita . 

Prawn fried rice

cooking time : 20 minutes
preparation time : 15 minutes
serve:  3




ingredients :

fresh garlic             6 cloves chopped 
prawns                     1 cup
oil                     3 tbsp
boiled rice           3 cups
green onion                1 cup chopped 
lemon juice                     2 tbsp
soya sauce                      4 tbsp

chilly sauce                     1 tbsp
Chinese salt               1 tsp
green chopped chillies       6
omelet                             to garnish 
brown sugar                1 tsp 




method :

• heat up oil in a pan add chopped garlic add and stir for a while then add prawns and sauté for 2 minutes in oil then remove the prawns in a bowl and set aside . 

• in the same pan add soya sauce , red chopped chillies , chilly sauce and stir for a while then add boiled rice Chinese salt , brown sugar , chilly paste 
  
  
  and give it a gentle toss . cover and cook on slow flame for 5 minutes . 
• open the lid and add green onion , and add chopped eggs . serve immediately. 

you can try this recipe with shredded chicken too . choice is yours

. 

  

omelet fried rice

cooking time : 20 minutes
preparation time : 15 minutes
serve:  2

ingredients :

boiled rice              4 cups
oil                           5 tbsp
ginger garlic paste          1/2 tsp
chilly sauce                  1 tbsp
tomato paste             1 tbsp
vinegar                            1 tbsp
cumin seeds              1/2 tsp
chopped onion              1 
soya sauce                      2 tbsp
egg                    2 
green capsicum              1 chopped in Julian
salt to taste



method :

to make omelet :

• break 2 eggs in a bowl and whisk . season it with salt . heat oil in a pan and put egg mixture and sauté till done . remove in a platter and set aside . 

for rice :

• heat up oil put cumin seeds in it add chopped onion and stir . when seeds starts crackle&onion get nice golden color
  add ginger garlic paste and 2 tbsp of water and stir 
• add 2 tsp chilly sauce , 2 tsp vinegar , 2 tsp tomato sauce , 2 tbsp soya sauce , stir fr a while . 
• add fried omelet , and boiled rice and give it a gentle toss . and cover and cook on slow flame for 5 minutes . 
• remove in a platter and garnish it with capsicum .

  

peri peri rice platter

cooking time : 10 minutes
preparation time : 15 minutes
serve: 3-4

ingredients :  

basmati rice               3 cups   boiled 
green capsicum              1 cups chopped seeds removed 
soya sauce                      3 tbsp
peri peri sauce              3 tbsp
tomato                          1 chopped
ginger garlic paste           1 tsp
salt to taste 
onion                             1 cup finely chopped 
white pepper powder        1/2 tsp 
oil                                         3 tbsp




method :  

• heat 3 tbsp of oil in a pan add ginger garlic paste and stir for a while . now add chopped onion and sauté till onion get reluctant color . add chopped capsicum and toss gently . then add rice and toss again . 

• spread 3 tbsp soya sauce , 3 tbsp peri peri sauce , pinch of salt and 1/2 tsp white pepper powder and and give it a gentle toss . add 1 tbsp white vinegar , 1 finely chopped tomatoes and again cover and cook on slow flame for 3 to 4 minutes . 

• remove in platter and serve . 

Kabsa (saudi kabsa)

Saudi kabsa

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4

ingredients :

skinless chicken                    1 kg
grated garlic                             1 tsp
salt to taste 
oil                                   1 cup
onion                                 2 finely chopped
tomatoes                            2-3
tara garam masala                      2 tsp
pepper powder 
green cardamom powder               1/2 tsp
cinnamon powder                              1/2 tsp
mace and nutmeg powder             1/4 tsp
tomato paste                               2 tbsp
raisins                                            2 tbsp
lemon slices                    to garnish 
water                                     3 cups

method :  

• in a pan heat up 1 cup oil add 2 chopped onion and sauté til it get light golden color .add chicken pieces  and sauté for 2 to 4 minutes till chicken changes color . 
• add pepper powder ,1 tbsp tara garam masala ,green cardamom powder,1/4 tsp cinnamon powder ,1/4 tsp mace powder, 2 tbsp tomato paste , and grated garlic paste . salt and 1 cup of water .  add 2 chopped tomatoes and cover and cook till chicken get cooked about 90%. 

• remove chicken pieces in a separate bowl and set aside .

• place the chicken pieces over griller and grill it so that chicken chicken get nice patches over it . brush some oil over chicken too .

• in the same gravy add soaked rice in it . and enough water so that rice get cooked cover and cook on slow flame for 10-15 minutes . or till rice get fully cooked .

• place cooked chicken over the top layer of rice being cook and again and cook for 5 minutes on very slow flame.
• remove in a platter and serve with any salad .

BBQ chicken biryani

cooking time : 20 minutes
preparation time : 15 minutes
serve:4

ingredients :
for chicken kebabs :

skin less boneless chicken          1 kg 
salt to taste 
ginger garlic paste              1  tbsp
chilly powder                      1 tsp
hung curd                          2 tbsp

turmeric powder                 1/2 tsp
all spice powder /garam masala             1 tsp
tandoosri color                           1/2 tsp
tandoori masala                             1  tsp
sate stick                                    10 (soaked in chilled water )
coal                                          2

for rice platter :

basmati rice cooked                          3 cups
chopped onion                                  1 
fried onion                                         1 cup
chopped tomatoes                                 3 
chopped fresh coriander leaf               1 cup
chopped fresh mint leaf                       1/4 cup
yogurt                                               1/2  cup
green chillies                 5
chilly powder                 1 tsp
salt to taste 
ginger garlic paste              1 tbsp
oil                                           1/2 cup
kewra water                                  2 tbsp
milk                                         1/2 cup

method :  

to prepare kebabs :

• in a large mixing bowl take chopped chicken breast ,salt , ginger garlic paste , chilly powder , food color , salt , tandoori masala , garam, masala , turmeric powder , hung curd  and mix well .set aside for 1 hours in fridge to get marinate .
• after that  place the chicken over sate stick , or wooden screwer and grill it on griller . brush 3 tbsp oil over it . rotate screwer while cooking . if it get cooked remove in a platter and set aside . 
• after that place a hot coal around it and pour 1/2 tsp clarified butter .cover it tightly (smoke do not go out ).

to prepare rice platter .

• heat 1/2 cup oil in a pan add chopped onion and sauté till it get nice golden color , then add  ginger garlic paste , chopped tomato , chilly powder , curd and give it a gentle stir , cover and cook for 3 minutes on slow flame .add chopped green chilly and fresh chopped coriander leaf and mint leaf . 
• after that place a layer of cooked rice over it and .then pour milk and 1 tbsp clarified butter . 
• put grilled chicken over the rice then cover and cook on high flame for 7 minutes then on slow flame 6 minutes . 
• remove in a platter and serve . 

smokey mutton pulao /spicy mutton with rice

cooking time : 30-45 minutes  

preparation time : 15 minutes

ingredients :

mutton                  1 kg 
mint leaf                    1 cup 
coriander leaf              1 cup
salt to taste 
papaya paste           1 tbsp
green chillies          10
yellow food color    1/2 tsp
curd                          1 cup
red chilly powder      1 tbsp
ginger garlic paste        1 tbsp
onion                          2 chopped 
fried onion                     1/2 cup to garnish 
oil                                  1/2 cup
charcoal                        1 pieces
clarified butter                    1 tbsp
biryani rice    (cooked )                    1/2 kg

preparation :

• heat charcoal over flame . when it get red hot color . 

method :  

• in a large mixing bowl take curd , mutton pieces salt to taste , ginger garlic paste ,yellow food color papaya paste , 1 tsp fried onion , red chilly powder , and mix well . 
• place the bowl in fridge to marinate at-least 3 to 5 hours . 

• after that heat 1/2 cup of oil in a pan add chopped onion and stir till it get golden color add marinated mutton and stir . cover and cook for 10 -15 minutes till mutton get cooked .

• add fresh coriander leaf , green chillies , mint leaf , and again cover and cook till oil comes out . 

• place cooked biryani rice over it. and pour 1 tbsp clarified butter over the rice  and cover and cook for 3 minutes on slow flame . add 1/2 cup of water and place a piece of aluminum foil over the rice and place hot charcoal over it .pour 1 tsp clarified butter over the hot charcoal and immediately cover the pan tightly so that smoke do not got out .cook on slow flame for 10 minutes more . 

• after that remove gently the coal and aluminum fill from rice then . mix rice with mutton gently .

• remove in a platter and serve with any salad or raita .