Lemon Rice:

Ingredients:

■ ½ Kg Basmati Rice
■ 2 Tablespoon Clarified Butter
■ ¼ Cup Onion Sliced
■ 1 Table Spoon Yellow Split Chickpea
■ 1 Teaspoon Fenugreek seeds
■ 1 Teaspoon Mustard Seeds
■ 8 – 10 Curry Leaves
■ ½ Teaspoon Saffron Powder
■ ½ Teaspoon Turmeric Powder
■ 3 Tablespoons Lemon Juice
■ 8 – 10 Peanuts
■ A pinch of Asafoetida Salt to taste

Preparation:

■ Measure ½ kg Basmati Rice
■ Boil 2 times water to the quantity of Rice & add Basmati Rice. Cover with lid & cook on medium flame till the water is completely absorbed.
■ Heat Clarified Butter in a large saucepan, add Asafetida, Yellow Split Chickpea, Fenugreek Seeds & cook until light brown.
■ Add Mustard Seeds and allow them to crackle.
■ Add Curry Leaves, Saffron & Turmeric and cook further for a minute.
■ Add Cooked Basmati Rice, Salt to taste and Lemon Juice.
■ Garnish with Peanuts & Serve Hot.

Black Eye Beans:

Ingredients:

■ ½ Kg Basmati Rice
■ 100 gms Black Eyed Beans / Cowpeas (Also known as Lobia in India)
■ 2 Tablespoon Olive Oil
■ 1 Cup Chopped Onion
■ ½ Cup Button Mushrooms, Sliced
■ ½ Teaspoon Turmeric Powder
■ 1 Teaspoon Cumin Seeds
■ 1 Teaspoon Fennel Seeds
■ 1 Teaspoon Sunflower Seeds
■ 2 Green chilli (finely sliced)
■ ¼ Cup Thyme Leaves
■ Salt to taste

Preparation:

■ Boil 2 times water to the quantity of Rice & add Rice, ¼ tablespoon of Olive Oil and Salt to taste. Cover with lid & cook on medium flame till the water is completely absorbed.
■ Soak Black Eyed Peas overnight. Boil in water until tender. Add 1 teaspoon salt during boiling. Drain excess water after boiling.
■ Heat 1 ¾ Tablespoon Olive Oil in a large saucepan, add onion, mushrooms, turmeric powder, cumin seeds, fennel seeds, sunflower seeds, salt and fry until raw smell of spices is gone. Add cooked Black Eyed peas & green chilli and cook further for 5 mins – 7 mins.
■ Spread the above cooked Black Eyed Peas & Mushrooms mixture over cooked Rice.
■ Garnish with Thyme Leaves & Serve Hot

Cheese & Mushroom Rice:

Ingredients:

■ ½ Kg Basmati Rice
■ ¼ Cup Butter
■ ¼ Cup Cream
■ ¼ Cup Onion Sliced
■ ½ Cup Button Mushrooms Sliced
■ ½ Teaspoon Green Cardamom Powder
■ ½ Teaspoon Coriander Powder
■ ½ Teaspoon Cumin Seeds
■ ½ Teaspoon Red Chilli Powder
■ 1 Teaspoon Lemon Juice
■ 4 Tablespoon grated Cheddar Cheese
■ 1 – 2 Parsley Leaves
Salt to Taste

Preparation:

■ Measure ½ kg Basmati Rice
■ Boil 2 times water to the quantity of Rice & add Basmati Rice, Button Mushrooms. Cover with lid & cook on medium flame till the water is completely absorbed.
■ Heat Butter in a large saucepan, add Cumin Seeds, Onion, Green Cardamom Powder, Coriander Powder, Red Chili Powder, Salt and fry for 3 – 5 minutes
■ Add cooked Rice & Button Mushroom and Lemon Juice, mix well
vSpread Cream & Cheddar Cheese
■ Garnish with Parsley Leaves & Serve Hot

Peas Pulao:

Ingredients:

■ ½ Kg Basmati Rice
■ 150 gms Green Peas
■ 1 Cup Onion Sliced
■ 1 ¼ Tablespoon Olive Oil
■ 2 Bay Leaves
■ 1 Black Cardamom
■ 2 - 4 Cloves
■ 1 Cinnamon Stick
■ ½ Teaspoon Coriander Powder
■ ½ Teaspoon Green Cardamom Powder
■ ■ ½ Teaspoon Cumin Seeds
■ ½ Teaspoon Black Pepper Powder
Salt to taste

Preparation:

■ Measure ½ kg Basmati Rice
■ Boil 2 times water to the quantity of Rice & add Rice, ¼ tablespoon of Olive Oil, Bay Leaves, Black Cardamom, Cloves, Cinnamon Stick and Salt to taste. Cover with lid & cook on medium flame till the water is completely absorbed.
■ Boil Green Peas separately
■ Heat ¾ Tablespoon Olive Oil in a large saucepan, add Cumin Seeds & fry for 1 minute. Add Onion & fry until golden brown. Add Coriander Powder, Green Cardamom Powder, Black Pepper Powder, Salt to taste & fry for 1 minute
■ Add cooked Basmati Rice & Green Peas and Cook for further 2 mins.
■ Fluff with fork & Serve Hot

Mexican Style Veg Biryani:

Ingredients:

■ ½ Kg Basmati Rice
■ 2 ¼ Tablespoon Olive Oil
■ 1 Cup Chopped Onion
■ ¼ Cup Chopped Capsicum
■ ¼ Cup French Beans
■ ¼ Cup Corn
■ ¼ Cup Cauliflower
■ ½ Cup Tomato Puree
■ ½ Tablespoon Garlic Paste
■ ½ Tablespoon Ginger Paste
■ ¼ Cup Parsley Leaves
■ ¼ Cup Red Kidney Beans
■ 1 Teaspoon Red Chilli Powder
■ 2 Green chilli (chopped)
■ Salt to taste

Preparation:

■ Measure ½ kg Basmati Rice
■ Boil 2 times water to the quantity of Rice & add Rice, ¼ tablespoon of Olive Oil and Salt to taste. Cover with lid & cook on medium flame till the water is completely absorbed.
■ Soak Red Kidney Beans overnight. Boil in water until tender. Add 1 teaspoon salt during boiling. Drain excess water after boiling.
■ Boil Capsicum, French Beans, Cauliflower & Corn for 5 mins or until tender in water
■ Heat 2 Tablespoon Olive Oil in a large saucepan, add Onion & cook for 2 minutes. Add Ginger Paste, Garlic Paste and cook for another 2 mins.
■ Add Capsicum, French Beans, Cauliflower, Corn, Tomato Puree, Red Chilli Powder, Salt to taste & cook for 2 – 4 minutes. Mix with Cooked Rice, garnish with Parsley Leaves & Serve hot.

Kashmiri Pulao:

Ingredients:

■ ½ Kg Basmati Rice
■ ½ Cup Milk
■ ¼ Cup Onion Sliced
■ ¼ Cup Butter
■ ½ Teaspoon Cumin Seeds
■ 2 Cloves
■ 2 Cardamoms
■ 1 Inch Cinnamon Stick
■ A pinch of Saffron Powder
■ 4 – 6 Cashew Nuts
■ 4 – 6 Almonds
■ 4 – 6 Raisins
■ 4 – 6 Walnuts
■ 2 Grean Chilli
■ Salt to Taste

Preparation:

■ Measure ½ kg Basmati Rice
■ Boil 1 ¾ times water to the quantity of Rice & add Basmati Rice. Cover with lid & cook on medium flame till the water is completely absorbed.
■ Heat Butter in a large saucepan, add Onion & fry until light brown.
■ Add Cumin Seeds, Cloves, Cardamom, Cinnamon, Salt & fry for 3 – 5 minutes
■ Add Saffron in little warm milk & mix with Rice & above fried Onion and Spices and Cook till the milk is completely absorbed.
■ Garnish with Cashew Nuts, Almonds, Raisins & Walnuts and Serve Hot
Salt to taste & cook for 2 – 4 minutes. Mix with Cooked Rice



Hyderabadi Biryani:

Ingredients:

■ ½ Kg Basmati Rice
■ ½ Kg Chicken preferably cut in small pieces
■ 500 gms Curd
■ 4 Teaspoons of Ginger-Garlic Paste
■ 1/2 Cup boiled Green Peas
■ 1 Cup Olive Oil
■ 1-2 Cinnamon sticks
■ 1 Black Cardamom
■ 1 inch Bay Leaf
■ ½ Teaspoon Black Pepper Whole
■ 3-4 Pods Clove
■ 1 Cup Olive Oil
■ 3 Big Onions, finely sliced
■ ½ Cup Tomato Puree
■ ½ Teaspoon Red Chilli Powder
■ 2 Teaspoon coriander powder
■ ¼ Teaspoon Green Cardamom Powder
■ 4 Green Chilli, chopped
■ ½ Cup coriander leaves, chopped
■ 2 Pinch Saffron
■ 3-4 Pods Green Cardamom
■ 1 Teaspoon Kewra Water
■ 1 Cup Desi Ghee (Clarified Butter)
■ Salt to taste
■ 2 Eggs (Boiled)

Preparation:

■ Make deep incisions on the chicken flesh. Smear the pieces of chicken with ginger-garlic paste & curd and let it marinate for an hour.
■ Heat about 1 cup Olive Oil & add Cinnamon Sticks, Black Cardamom, Green Cardamom, Bay Leaf, Black Pepper Whole, clove. Cook for 1 – 2 mins or until raw smell of spices is gone. Add sliced onions & fry on low flame till golden brown.
■ Add Tomato Puree, Red Chilli Powder, Coriander Powder, Green Cardamom Powder, Salt and marinated Chicken and cook for approx. 10 mins. Add 1 cup water cook further for 10 minutes or till the chicken is tender.
■ Add Green Chilli Chopped & cook for 5 mins. Finally, add chopped coriander leaves at last.
■ Meanwhile, chicken is being cooked, take approx. ½ kg rice and rinse well. Boil rice separately to approx. 50% (i.e. Semi-cook). Add saffron & Salt to taste in Rice during boiling.
■ Spread a layer of half the quantity of semi-cooked rice in a heavy bottom vessel.
■ Put a layer of half the quantity of cooked chicken above rice layer.
■ Then again spread a layer of balance half quantity of semi-cooked rice and above it a layer of balance cooked chicken.
■ Sprinkle melted Desi Ghee (Clarified butter)
■ Cover it with lid & cook on low flame for another 5 - 6 mins.
■ Finally add Kewra Water & delicious Hyderabadi Biryani is ready to eat.
■ Serve hot with boiled eggs halves

Navratan Pulao:

Ingredients:

■ ½ Kg Basmati Rice
■ 3 Tablespoon Butter
■ ½ Cup Onion Finely Sliced
■ ½ Cup boiled Carrots
■ ½ Cup boiled French Beans
■ ½ Cup boiled Green Peas
■ ½ Cup boiled Potato Cubes
■ ¼ Cup Ginger Paste
■ ¼ Cup Garlic Paste
■ 1 Tablespoon Green Chilli Paste
■ 1 Tomato Finely Chopped
■ ¼ Cup Coriander Leaves
■ ¼ Cup Mint Leaves
■ ■ 8 - 10 Cashew Nuts
■ 5 – 6 Almonds
■ 5 – 6 Pistachio
■ 8 – 10 Raisins
■ 2 Green Cardamoms
■ 1 Inch Cinnamon Stick
2 Cloves
■ 1 Bay Leaf
■ Salt to Taste

Preparation:

■ Measure ½ kg Basmati Rice
■ Boil 1 ¾ times water to the quantity of Rice & add Basmati Rice. Cover with lid & cook on medium flame till the water is completely absorbed.
■ Heat Butter in a large saucepan, add sliced Onion & fry until light brown.
■ Add Ginger Paste, Garlic Paste, Green Chilli Paste, Tomatoes, Cloves, Cardamom, Cinnamon, Bay Leaf, Salt & fry for 4 – 5 minutes
■ Add boiled Carrots, Green Peas, French Beans, Potato Cubes, Coriander Leaves, Mint Leaves & Fry for 3 – 4 minutes
■ Garnish with Cashew Nuts, Almonds, Raisins & Pistachio.

Cumin Basmati rice:

Ingredients:

■ ½ Kg Basmati Rice
■ 1 Tablespoon Cumin Seeds
■ 2 Tablespoons Olive Oil
■ 1 – 2 Bay Leaf
■ Salt to taste






Preparation:

■ Heat Olive Oil in a large non-stick pan. Deep fry Cumin Seeds & Bay leaves
■ Add ½ kg Basmati Rice, 2 times water to the quantity of Rice & Salt to taste. Cover with lid & cook on medium flame till the water is completely absorbed.
■ Fluff with fork & serve hot.