Ingredients :
275 g/ 10 oz basmati rice, 15 ml/ 1tbsp vegetable oil, 1 medium onion, skinned and thinly sliced, 2.5 ml/ 1/2 level tsp cumin seeds, 100 g/ 4oz fresh or frozen prawns, thawed, 2.5 ml/ 1/2 level tsp salt, 1.25 ml/ 1/4 level tsp chilli powder, lemon wedge and coriander to garnish, optional water.

Method :
1. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak in plenty of cold water for about 30 mintues. Drain the rice in a sieve and let it stand for a minute or two.

2. Heat the oil ina large heavy-based saucepan. add the cumin seeds. Stir-fry for 3-5 minutes until they turn a rich golden colour. add the prawns and stir-fry 2 mintues, then add the drained rice, salt and chilli powder.

3. Mix thoroughly and level rice with a spatula. Pour in enough water to cover the rice by about 2.5 cm (1 inch). Lower the heat, cover and cook for about 20 mintues until the rice is tender and all the moisture has been absorbed.

4. Fork the rice gently right to the bottom and transfer to a prawn or fish mould. Pat the rice into shape and carefully transfer to a heated serving dish. Garnish with lemon wedges and sprig coriander, if you wish.

Ingredients :
500 gm Basmati Rice (cooked), Juice of 5 lemons, 50 gm green chillies, 50 gm ginger (cut into pieces), 50 gm chana dal, 1 tsp turmeric-powder.

Method:

1. Fry chana dal. Put in a vessel (kadahi) with some oil. Add cooked rice, green chillies, ginger, turmeric powder and lemon juice.

2. Mix them and cook on a moderate flame till it is done. Serve hot.

ngredients
Long grain white rice ¼ cup. Vegetable oil 2 tbsps. Onion, small, finely chopped 1 no. Garlic cloves, finely chopped 2 nos. Red chilies, seeded and cut into slivers 2 nos. Chicken breast meat, finely chopped 225 gms. Bamboo shoots, chopped or cut into matchstick strips 85 gms. Chinese black mushrooms, dried, soaked for 30 minutes, drained and chopped 8 nos. Shrimps, dried 2 tbsps. Fish sauce 1 tbsp. Thai holy basil leaves 25 nos. Thai holy basil sprig to garnish Salt As required

Method
1. Cook rice.

2. Heat oil in a wok, and add onion and garlic.

3. Cook, stirring occasionally, until golden.

4. Add chilies and chicken and stir fry for 2 minutes.

5. Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.

6. Continue to stir for 2 minutes, then stir in the rice and basil.

7. Serve garnished with basil sprig.

Ingredients
Long grained rice (basmati rice) 175 gms. French beans, finely chopped 115 gms. Onions, finely chopped 2 nos. Pork, very finely chopped 85 gms. Chicken, finely chopped 85 gms. Eggs, beaten 2 nos. Nam Prik 2 tbsps. Fish sauce 1 tbsp. Prawns, peeled & cooked 85 gms. Coriander leaves for garnish. As required Sliced spring onions. As required Vegetable oil 3 tbsps. Salt To taste

Method
1. Put the rice in a heavy vessel and add water, salt and bring to a boil.

2.Uncover and stir vigorously till the water evaporates.

3.Reduce the heat and cover the pan tightly with foil and then place the lid on top.

4.Steam for 20 minutes or till the rice is tender and the grains are separated from each other.

5.Add beans to a pan of boiling water, cook for 2 minutes, drain and refresh under cold water.

6.Heat oil in a wok, add onions, garlic and stir till they become soft.

7.Stir in the pork and chicken and stir fry for 1 min.

8.Pour the eggs in the center of the wok and leave until it just begins to set, then stir the pork mixture, nam prik, fish sauce & rice.

9.Stir for 2 minutes, then add the beans, prawns and salt to taste.

10.Serve garnished with coriander leaves and spring onions.

Ingredients
100 grams uncooked rice, 1/2 teacup uncooked masoor or tur dal, 1 teaspoon cumin seeds, 2 slit green chillies, 100 grams cauliflower pieces, 2 tablespoons diced carrots, 1/4 teaspoon turmeric powder, 1 sliced tomato, 1 tablespoon chopped coriander, 2 teaspoons ghee, salt to taste.

Method
1. Cook the rice. Cool and keep aside.

2. Cook the dal in pressure cooker. Add 2 1/2 teacups of water to the cooked dal and beat well.

3. Heat the ghee and fry the cumin seeds for a while.

4. Add the onion slices and green chillies and cook for a while.

5. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame.

6. Finally, add the tomato and chopped coriander and cook for a few minutes.

7. Serve the dal with the cooked rice.

Ingredients:
Methi(fenugreek leaves) 2 cups Onions(sliced) 2 nos. Green chilies(chopped) 2 nos. Fresh corn kernels 1 ½ cup Basmati rice 1 ¾ cups Ginger 2 one inch pieces Yogurt ¾ cup Bay leaves 2 nos. Green cardamom 4 nos. Cloves 4 nos. Large cardomoms 3 nos. Black peppercorn 8 nos. Water 3 ¼ cups. Oil 3 tbsps.

Method
1.Clean the methi leaves, wash them and chop them. Add 1 tsp. salt and set aside for 1/2 hour. Squeeze dry and wash again and set aside.

2. Peel and chop ginger finely. Wash and soak the rice for 1/2 an hour.

3. Boil the corn in water with lemon juice till tender. Drain and keep aside

4. Heat oil in a thick bottom pan. Add bay leaves, green cardamon, large cardamon, cloves and black peppercorn. When they start to crackle, add onions and fry for 5 minutes. Add sliced ginger and green chilies. Add methi and fry for 5 more minutes. Stir in yogurt and cook for 2-3 minutes.

5. Add cooked corn, and water and bring to boil. Add the drained rice, cover and cook on slow heat for about 8-10 minutes or till rice is completely cooked.

.Serve hot garnished with sliced tomatoes.

Ingredients:
Rice (Basmati) 300 gms. , Potatoes 300 gms. , Cauliflower 300 gms.,Whole garam masala 1 tsp., Red chili powder 1 tsp. , Cumin seeds 1 tsp. , Turmeric powder ½ cup,
Bay leaf 2 nos. , Garam masala powder ½ tsp. , Ghee/Oil 1 tsp. ,Salt To taste .

Method : .1.Pick, wash and soak rice for about half an hour, drain and keep aside.
2. Peel potato. Cut into one inch cubes. Cut cauliflower into small florets.

3. Heat oil in a thick bottomed pan. Add bay leaves, cumin seeds and Whole Garam Masala. When they begin to crackle, add ginger paste, red chili powder, turmeric powder and Garam Masala Powder.

4. Cook for a minute, add potatoes, cauliflower and soaked rice. Stir lightly and add hot water enough to cover the rice and vegetables and should be about one inch above the rice. Season with salt. Bring it to boil and stir from time to time.

5. Reduce flame and cook covered on a slow fire till rice and vegetables are completely cooked.

Ingredients:
Basmati rice ½ cup , Soya granules ¼ cup , Cumin seeds ½ tsp , Bay leaf 1 no. , Onion(thinly sliced) 3 tbsps. , Garlic paste ½ tsp. , Tomato puree ¼ cup , Red chily(coarsely pounded) 2 nos. , Water 1¼ cup ., Nutmeg powder ¼ tsp. , Salt and pepper to taste
FOR GARNISHING
Peas(boiled) , Little, thinnly sliced ginger .

Method :
1.Wash the rice and soak in water for 15 minutes.

2.Soak soya granules in ¼ cup of water.

3.Take a heavy bottom pan and dry roast the cumin and bay leaf. Add onion, garlic and nutmeg powder and stir till onions turn golden.

4.Add soaked soya granules and cook till dry.

5.Add one cup of water, chili powder and salt and bring to boil. Add rice and cook for 2 minutes. Lower the heat and cook till the rice is nearly done.

6.Add the tomatoe puree, stir once and cover and cook till the rice is done.

7.Remove from heat and stand it covered for 5 minutes.

8.Serve garnished with peas and ginger.

Ingredients:Cooked plain rice 250 gms. , Oil 3 tbsps. , Mustard seeds ½ tsp. , Whole jeera ½ tsp. , Curry leaves 10-12 leaves , Green chilies 3-4 , Turmeric powder ½ tsp. , Salt to taste , Coriander leaves ½ cup , Peanuts 50 gms.

Method : 1.De-stem the green chilies and chop them finely.

2.Chop coriander leaves finely.

3.Heat oil in a pan, add mustard seeds. When they start to crackle, add whole jeera and curry leaves.

4.Add chopped green chilies, turmeric powder and peanuts.

5.Sauté well, add cooked plain rice (leftover rice could be used) season it and then mix well.

6.Serve hot garnished with chopped coriander leaves.

Ingredients:
Chicken 1 Nos, Tomatoes 2 Nos, Rice 1 Cup, Boiled eggs 2 Nos, Onion 2 Nos, Chicken stock 1 Cup, Green chillies 3 Nos, Chilli powder 1/2 Teaspn, Salt and pepper to taste Oil As reqd Tblspn

Method :
1. Clean, wash and dry a chicken. Chop onions, tomatoes and chillies. Melt butter and fry onions to golden brown.

2. Add washed rice to the pan, add tomatoes, chillies and one cup stock, let rice cook over slow fire until tender.

3. A little more stock to cook. Remove from the fire and add chopped hardboiled eggs. Add salt and pepper.

4. Fill the chicken with rice mixture and sew up. Heat 3 tbsp. butter in a big pan and fry the whole chicken untill brown.

5. Add two cups water and cook over slow fire until chicken is tender. Serve the whole chicken.

Ingredients :
Sprouted green gram (whole moong) 1½ cups Rice soaked 1 cup Carrots 2 medium Cauliflower 4-6medium sized florets Green chilies 3-4 nos. Pure ghee 1 tsp. Cinnamon 1 stick Cumin seeds 1 tsp. Crushed Peppercorn ½ tbsp. Turmeric powder ½ tsp. Salt to taste

Method :
1.Heat oil in a non-stick pan and add cumin seeds, cinnamon sticks and slit green chilies and let it crackle.

2.Add cauliflower and carrots, add turmeric and sauté.

3.Add water to it and let the cauliflower and carrots cook. Add salt and crushed black pepper.

4.Drain and add the soaked rice and mix well and let it boil.

5.Add the sprouted moong and mix, cover the pan with a lid and keep it on a medium heat.

6.When done, serve hot along with some ghee

Ingredients :
Rice 2 cups Pinneapple 1 large tin Sugar 1 cup Garam masala powder 1 tbsps. Almonds(ground) As required Saffron(soaked in 1/2 cup warm milk) ½ tsp. Ghee ½ cup Salt To taste

Method :
1.Separate the pineapple pieces from the syrup and keep aside.

2.Add the sugar to the syrup and cook till the sugar dissolves.

3.Take a flat bottomed utensil and heat the ghee in it.

4.Fry the garam masala in the ghee.

5.Then add the rice, salt and stir for a few minutes.

6.Add boiling water upto 1" above the level of the rice and cook for 20 minutes.

7.Now add the pineapple bits and the syrup to the rice and stir slowly.

8.Separately mix the almonds in the saffron and milk and then sprinkle it over the rice.

9.Cook over a low flame for a few more minutes.

10.Serve hot.

Ingredients :
Rice long grain 250 gms. Water to soak the rice As required Paneer 150 gms. Peas(shelled) 150 gms. Whey 450 ml. Onion(sliced) ½ cup Ginger(finely chopped) ½ tsp. Garlic(chopped) 7 flakes Green chilies(chopped) 2 nos. Cardomons black 2 nos. Cinnamon 1" stick Cloves 6 nos. Shahi jeera 1 tsp. Peppercorns 12 nos. Chilie powder ½ tsp. Gram Masala ¾ tsp. Oil 15 gms. Salt 1 ½ tsp. For garnishing: Cashewnuts 12 nos. Onions(thinnly sliced) 1 no. Green chilies(shredded) 2 nos. Slices of tomatoes and cucumber

Method :
1.Clean wash and soak the rice for 1/2 hour.

2.Heat the oil in a vessel and fry the cashewnut and onions for garnishing. Keep aside.

3.In the same oil fry the paneer cubes until golden in colour. Remove and keep aside.

4.Add onion and garlic to the oil and fry till golden in colour. Add cloves, cinnamon, cardamons, rice, ginger and green chilies and fry for 1 min. Add salt, red chilie powder, shahi jeera and garam masala. Stir for 2-3 mins and add heated whey, peas and the paneer cubes.

5.Cook on medium heat till half the water in the rice dries up, then reduce the heat to low and cover the vessel and cook until the water dries and the rice is cooked.

6.Serve in an oval dish, cover the centre of the rice with fried onions and cashewnuts. Arrange alternate slices of cucumber and tomatoes all round. Sprinkle green chilies on top.

Ingredients :
Rice 300 gms. Carrots 60 gms. Green Peas (Shelled) 40 gms. Cumin seeds 1 tsp. Bay leaves 2 nos. Oil 2 tbsps. Salt to taste

Method :
1.Pick, wash and soak rice for an hour. Drain well and keep aside.

2.Wash, peel and dice carrots.

3.Heat oil, add bay leaves and cumin seeds and cook for ½ minute.

4.Add carrot and green peas and cook for 3 minutes.

5.Add rice and 600 ml. water. Add salt, mix well, cover and cook till done.