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 .

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 . 

Pineapple fried rice

cooking time : 20 minutes
preparation time : 15 minutes  









ingredients :

rice                      boiled  2 cups
egg                        2
pineapple slices           5 (chopped in cubes )
onion                             1
oil                                 4 tbsp
onion                                1 
soya sauce                     1 /2 cup
fish sauce                    1 tsp
whole dry red chillies           4
chilly flakes                    1 tsp
red chilly powder             1 tsp
vinegar                                 1 tbsp
chicken stock                           1 cup
salt to taste 
boiled green peas                  1/4 cup
green onion                          1/2 cup chopped 
brown sugar                    1 tsp
pepper powder           pinch
salt to taste . 




method :

• in a pan heat up 1 tbsp oil break 2 eggs, sprinkle pinch of pepper powder , and salt  and continue sate till egg get cooked remove in a platter and set aside .
• heat 1 tbsp oil in pan again and fry cashew nuts and remove in a bowl and set aside .

• heat  2 tbsp oil in a pan add chopped onion chopped red chilly , chilly powder chilly flakes , chicken stock , soya sauce , fish sauce , white vinegar ,chopped green onion , boiled peas  give a stir then add boiled rice and stir gently .

• add fried egg , fried cashew and pineapple chunks . give it a gentle stir . cover  the pan and cook on slow flame for 5 minutes . 
• remove in a serving platter and garnish it with pineapple slices . 

vegetarian kashmiri pulao

cooking time : 20 minutes

preparation time : 10 minutes

ingredients :

basmati boiled rice                 2 cups
apple chopped                            1/2 cup
pineapple chopped                    1/2 cup
grapes                                       1/2 cup
green peas                               1/4 cups
chopped beans                        1/4 cup
saffron                      pinch 
clarified butter                1/2 cup
carrot                                1/4 cup
mix  dry fruits                     1/2 cup
chopped cottage cheese         1/2 cup
raisins                               1/4 cup
chilly powder                   1/4 tsp
turmeric powder                 1/2 tsp
green cardamom                    2
clove                                    2 
salt                        pinch


method :

• heat ghee/butter add whole green cardamom , bean , cloves , and fry , add chopped carrot , 

• add raisins , chopped  coconut, chopped cashew nut , green peas peas , and corn sauté for 1 minute. cover and cook for 3 minutes . 

• add red chilly powder , turmeric and sauté . 

• add pinch of saffron , add fried cottage cheese . and add boiled rice toss them together . cover and cook on slow flame for 2 to 4 minutes . 

• add grapes , pineapple , apple  and cook for 3 minutes more . 

Bangali pulao / vegetarian biryani

cooking time : 30 minutes preparation time : 20 minutes 











ingredients :


rice                                        1/2 kg 
cumin seeds                               1 tsp
bay leaf                                         2
black cardamom                                1 
salt to taste 
clarified butter                         2 tbsp
onion                                         2 chopped 
whole red chillies                     3
tomato                                      2 chopped
green coriander leaf                      1 tbsp

for fitters (pakore banane ke liye ):

chopped green chillies              6
chopped fresh coriander               1/2 cup
onion                                            5 finely chopped 
grated whole coriander seeds             1 tbsp
grated cumin seeds                                  1 tbsp
gram flour                                                 1 cup
turmeric powder                                  1 tsp
red chilly powder                              1 tsp
salt to taste . 


method :

for fitters :

• in a large mixing bowl take green chillies , grated whole coriander grated whole cumin , coriander leaf , gram flour , onion , and salt , turmeric powder , 1 tsp red chilly powder mix well by using your hands . knead it till it get soften . 
• heat oil in a pan and deep fry it in medium lsow flame till it get golden color  . remove in a platter and set aside . 

rice :

• heat clarified butter in a pan add bay leaf , whole red chillies , whole cardamom cumin seeds . onion and saute till onion get golden color . 
• add chopped tomato , and fresh coriander leaf and saute till get soften . 
• add soaked rice and enough water so that rice get cooked . 
• when the rice get 80 % cooked add fitters ( pokore) in it and cover and cook on slow flame  for 10 more minutes . 
• remove in a plater and serve . 

fruity rice

 cooking time : 20 minutes 
                                                                   preparation time : 15 minutes 



ingredients :

basmati  rice                       1 cup (soaked in water )
tooty fruity           1 cup
cinnamon stick        1 
clove                      3
pineapple chunks canned      1 cup
green cardamom        4 
pepper corns         3 
raisins                        20
almonds                  10
cashew                     10
walnuts                           1/2 cups
cherry                           10
yellow food color    1 tsp
sugar                            1 cup
milk                             1 cup warm
salt to taste 

method :

• melt 1 cup of clarified butter  add pepper corns,green cardamom , cinnamon stick , cloves ,add rice . add 1 cup of water  cook when water starts boiling add fruits add pinch of salt . .
• in another pan add 1/2 cup of water and add sugar make sugar syrup . 
• pour the syrup over rice being cooked. add tooty fruity ,pinch of food color  nuts cherries and cover& cook another 5 minutes on very slow flame  .
• remove in a platter and serve . 

masoor dal khichdi

cooking time : 15 minutes 
preparation time : nil 







ingredients :


rice                                         1 cup 
Split Red Gram (arhar dal)       1/2 cup
split red lentil (masoor dal )         1/2 cup 
salt to taste 
water                                            2 cups


for tempering /tadka :

onion                      1 finely chopped 
green chillies                3  finely chopped 
oil                                        2 tbsp 


method :

• in a pressure cooker take split red gram ( arhar dal ) , split red lentil (masoor dal ) , and rice , mix all the ingredients together . 
• wash it with water .
• add 2 cup of water and salt . and allow it to get 1 steam . close the flame and let the steam get finish by it self ( wait ten minutes ) .
• in a small tempering pan heat up two tbsp of vegetable oil add finely chopped onion and stir occasionally . let the onion get fine light golden color then add finely chopped chilies . and cook it for more 30 seconds on slow flame . 
• pour this mixture into prepared khichdi or rice and lentil mixture . 
• remove in a platter and serve with desi ghee , achar , or just like that .

sabz korma biryani (vegetable biryani)

preparation time : 45 minutes 

cooking time : 30 minutes 

ingredients :

rice                                      2 cup soaked in water for 30 minutes
water                                7 cup
salt                                      4 tsp
bay leaf                             1
Cinnamon stick              2
black pepper corn     10
green cardamom         4
clove                                 5
lemon juice                 1/2 tsp



for vegetable :

ghee /butter                                    2 tbsp
star anise                                        1
mace                                             1
brown cardamom                      1
cumin seed                                  1/2 tsp
onion                                         2 finely chopped 
grated ginger                         1 tsp 
grated garlic                          1 tsp
cumin powder                        1/2 tsp
red chilly powder                   1/2 tsp
turmeric powder                     1/4 tsp
biryani masala                        1/2 tsp
tomato puree                           2 tbsp
mix vegetable                          2 cup ( boiled &chopped )
curd                                          1/2 cup
coconut                                     1 tbsp grated 
cashew powder                        1 tbsp
orange food color                     1 tsp(dissolved in 1 tsp  water)
mint leave                                 1 tsp
green chilly                               1/2 tsp chopped 
onion                                         2 tbsp ( fried )
saffron milk                               1/4 cup (few strands soaked in warm milk)
foil paper                                   1

method :

for Rice : 

• take 7 cup of water in a pan put bay leaf , Cinnamon stick ,black pepper corn, green cardamom , clove, and lemon juice allow it to boil some time .

• add rice and cook till rice get half done .Drain excess water and remove rice in a platter and set aside .

for korma :

• to make sabz korma heat ghee in a pan . add star anise , cinnamon stick ,1 brown cardamom , 1 clove , 4 to 5 black pepper corn ,1 mace , 1/2 tsp cumin seeds ,and chopped onion and saute till onion get nice light brown color .

• add grated ginger , grated garlic , cumin powder , turmeric powder , red chilly powder ,biryani masala , and tomato puree /chopped tomato . mix well and cook for a while .

• add boiled vegetable to spices and stir so that spices get well coat with vegetable.

• mix curd , grated coconut and cashew powder in a mini bowl and mix well .pour this mixture into vegetables and turn off the gas .

assembling :

• grease ghee/butter  in a bowl .place a layer of half cooked rice first followed by orange food color then place a layer of vegetable . then again put layer of left rice .

•  then sprinkle mint leaves, fried onion , saffron milk , and chopped green chilly .

• cover the bowl with foil paper and bake it in oven at 200 degrees for 20 minutes .

• serve hot with any raita or salad .

Zafrani pulao

 preparation time : 5 minutes 

cooking time  : 30 minutes 

ingredients :


basmati rice                 2 cup ( soaked in water for 30 minutes)
bay leaves                     2
saffron                            20 strands
milk                                 1/4 cup warm milk
cinnamon stick                 1 inch
cumin seeds                    1 tsp
clove                                  3 to 4
black pepper corn             10
oil                                        1 tbsp
raisins                                  20 to 25
almonds                                10-12 roughly chopped 
cashew nuts                         10 -12 roughly chopped
ginger garlic paste               1 tsp
curd                                       1/2 cup
mint leafs                               1/4 cup chopped
onion                                         1 chopped & 1 fried
pomegranate                           1/2 cup
biryani masala                            1 tsp
salt to taste 




preparation :

• take few strands of saffron in a small spoon . put the saffron spoon over flame for 30 seconds just to warm it . now put it into a small bowl and crush it with the back of spoon .  


• now add warm milk into saffron bowl and mix well . it will give you nice yellow color and saffron will dissolve with milk . now its ready to use .

method :

• heat up oil in a pan  add bay leafs , cumin seeds ,green cardamom , black cardamom  black pepper corns, clove , cinnamon stick and saute for 1 minute.


• now add finely chopped onion , ginger garlic paste and saute, add raisins , almonds , cashew nuts , and saute till onion get nice light brown color .


• add mint leafs and curd, biryani masala and saute for 1 minute add salt .


• add 3 cups of water . when water start boiling add rice.and let it boil on high flame . stir gently for 1 time only .


• when water and rice together start boiling add pomegranate ,saffron milk , few saffron strands,fried onion and ghee / butter on top .and cover the lid . and cook on slow flame for 10 minutes 


• close the heat and do not open lid immediately let it be cool down for 5 minute .


• open the lid and remove in a serving  bowl . this royal rice is ready to eat with any gravy veg , non veg .

 

Zarda

ingredients :

nuts      1 cup (mixed)
milk and saffron        1 cup milk
suger                        2 cup
basmati rice               1 cup soaked in water
ghee or butter            4 tbsp
cheese                       for garnish 1 cup
green cardamom        3
clove                          1

preparation: 

• add some water to the pan let it boil add food color .  add soaked rice .

 

• let it boil cook it till half done . 

• drain excess water from rice . and set aside .

• now add butter/ ghee  in the different pan  add nuts , fry it , remove in the bowl .

• in same pan add clove , green cardamom, and   sugar  stir on   low flame  add soak milk . and stir till sugar melt .

• add drained rice and nuts  and stir it finely. 

• cover the pan .cook for 15 minutes on very low flame .
• remove in serving plate garnish with nuts , and roughly crushed  cheese .