parsi prawn pulao

INGREDIENTS
 rice, clean & wash 1 kg.

Ghee 6 tbsps.
Sugar 6 tbsps.
Curd ¼ kg.
Saffron 2 tsps.
Rose water 2 tbsps.
Orange colour 1 tsp.
Rose water 2 tbsps.
Almonds, blanch, slice & fry 50 gms.
Pistachios, blanch, slice &
fry
50 gms.
Raisins, fry 225 gms.
Cardamom powder ½ tsp.
Nutmeg powder ½ tsp.
Cinnamon powder ½ tsp.
Onions, sliced & fried 1 kg.
Potatoes(small), peeled &
fried
1 kg.
Ghee, melted 3 tbsps.
For the Patia
Large prawns 2 cups
Onions, chopped 2 nos.
Water ½ cup
Turmeric ½ tsp.
Green chilies 8 nos.
Garlic 4 cloves
Ginger 1" piece.
Cloves 6 nos.
Cumin seeds 1 tsp.
Tomatoes ¼ kg.
Coriander leaves, chopped 2 tbsps.
Chili powder 2 tsps.
Sambhar masala 1 tbsps.
Sugar ½ tsp.
Hard boiled eggs 12 nos.
METHOD
1.Soak the saffron in rose water and the orange colour in rose water separately.
2.Parboil ¾ of the rice in salted water, drain and add the ghee, curd, sugar and
mix well.
3.Divide this rice into 3 portions, then add the saffron mixture to one portion of
rice, the orange mixture to the second portion and keep the third portion white.
4.The fourth portion of rice should be cooked as brown rice.
5.For the Patia heat ghee in a vessel, add the onions and brown them.
6.Grind the turmeric powder, green chilies, garlic, ginger,cloves, cumin seeds
together and add it to the browned onions.
7.Next add the prawns, water and all the remaining ingredients under Patia.
8.Cook till the prawns are tender.
9.Grease a large vessel, put a layer of half the quantity of each white rice,
followed by the prawn patia, then the yellow rice, the fried potatoes and onions.
10.Mix the cardamom, cinnamon and nutmeg powders, sprinkle it on the layers,
followed by the nuts.
11.Then put the brown rice and continue till all the rice and patia has been used.
12.The last layer should be the white rice, then pour the melted ghee, cover
tightly and cook over a low flame.
13.Serve garnished with hard boiled eggs.

tropical pulao

INGREDIENTS

Rice, rinsed ¼ kg.
Prawns, cut into pieces 150 gms.
Onions, chopped & fried 3 nos.
Ginger garlic paste 1 tbsp.
Capsicum, cut in strips 150 gms.
Tomatoes, chopped ¼ kg.
Coriander, chopped ½ bunch
Spring onion, chopped 1 no.
Saffron, soaked in water ½ tsp.
Pineapple slices, cubed 1 tin.
Spice powder (cardamom,
clove, cinnamon, shahjeera,
nutmeg, mace)
2 tbsps. Ghee 2 tbsps.
Salt To taste
METHOD
1.Clean, rinse the rice and fry the chopped onions and keep aside.



2.Heat ghee in a vessel, fry the ginger garlic paste till it changes colour, then add
the prawns, salt and mix well.
3.When the prawns change colour remove from the pan, set aside and now add
the vegetables in the same pan.
4.Fry for a while then add the rice, salt & cook till the rice is done.
5.Take a vessel, put a layer of half the cooked rice, then sprinkle some saffron
water followed by a layer of cooked prawns and some spice powder.
6.Then put some chopped pineapples and fried onions, repeat these layers once
more ending with fried onions as the top most layer.
7.Put some pineapple syrup all over the rice, cover and keep on dum for 15
minutes or more.
8.Remove and serve hot.

steamed rice

INGREDIENTS:-
Rice 250 gms.
Water As required
Salt To taste

METHOD:-

1.Wash and soak the rice in water for a few hours.
2.Next add the salt, cover and put the covered bowl of rice in a pan of water.
3.Cook till the rice is done.
4.Serve hot with any gravy

microwave coconut rice

Basmati rice 1 cup
Mustard seeds 1 tsp.
Peanuts(roasted & shelled) ½ cup
Curry leaves 10 nos.
Green chilies(seeded &
chopped)
2 nos.
Garlic(chopped fine) 1 tbsp.
Coconut(grated) ½ cup
Turmeric powder ¼ tsp.
Lemon juice 2 tbsps.
Coriander leaves(chopped) 2 tbsps.
Water 2 cups
Oil 3 tbsps.
Salt to taste
1.Wash and soak the rice for 1 hour. Drain well.
2.In an microwave proof bowl add oil, peanuts, mustard seeds, curry leaves,
green chilies and garlic. Cover with a paper towel and cook on micro high for 4
minutes.
3.Add the rice, turmeric and water and cook on micro high for 10 minutes.
4.Mix and cook again for 2 minutes.
5.Add the grated coconut, coriander, lemon juice and salt. Mix with a fork.
6.Cook covered futher on Micro low for 2 minutes.

methi rice pulao

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.
Salt to taste
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.
6.Serve hot garnished with sliced tomatoes

moong rice pulav

INGREDIENTS:



FOR THE RICE:
Rice 1 ½ cup
Sprouted moong 1 cup
Cardamons 2-3 nos.
Cloves 2-3 nos.
Cinnamon 5 cm stick
Water 3 cups
Oil 2 tbsps.
Salt to taste
GRIND FOR THE MASALA
PASTE:
Coriander leaves 1 cup
Grated coconut ¼ cup
Mint leaves ¼ cup
Lemon juice 1 tbsp.
Green chilis 3-4 nos.
Ginger 2 cm piece
FOR THE CURD LAYER:
Curd 2 ½ cup
Chili powder 2 tsps.
Salt to taste
METHOD:
1.Prepare the curd layer; Tie curd in a muslin cloth and hang till all the water
gets drained off. Add salt and chili powder and mix well. Refrigerate till futher use.
2.Wash rice and soak for 10-15 minutes.
3.Heat oil and season with cloves, cinnamon and cardamons, once they crackle
add sprouted moong and saute for 2 minutes.
4.Add rice and fry for another 2 minutes.Add salt and water, bring to boil then
simmer till rice is 3/4 cooked. Add the ground masala paste and mix well. Cover
and keep for another 5-7 minutes on low heat for the flavour to set in.
5.Take a ring mould, grease it with oil and press half of the rice in it firmly.
6.Put a layer of the prepared curd and cover it with the remaining rice. Press hard
to acquire the shape of the mould.
7.Invert on a serving dish and serve hot.

carrot and pea pulav

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

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.

DAL GOSHT

INGREDIENTS
Boneless mutton 1/2 kg.
Chana dal 1/2 cup
Tur dal 1/2 cup
Onion slice 4 nos.
Tomatoes chopped 2 nos.
Curd 1/2 cup
Lime juice 1 no.
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Mustard seeds 1/2 tsp.
Coriander powder 2 tbsp.
Garam masala,whole 1 tsp.

Garlic chopped 1 tbsp.

Ginger chopped 1 tbsp.

Cumin seeds 1 tsp.

Garam masala powder 1 tsp.

Coriander chopped 2 tbsp.

Green chili chopped 2 tbsp.

Amchur powder 2 tsp.

Oil 3 tbsp.

Salt To taste

 METHOD


1. Marinate mutton in Curd/Yogurt, lemon juice, part of
turmeric powder, part of Garam Masala Powder, mix
well, leave aside for 2 hours.
2. And now take chana dal and tur dal and cook it. Add
turmeric and green chilies when it comes to a boil cover
the pan and let it cook for some time till it is fully cooked.
3. Take a pan, put some oil, Whole Garam Masala and
add onion and sauté well.
4. Next add green chili when the onions gets golden
brown add ginger, garlic, coriander powder, remaining
turmeric powder, red chili powder, cook for some time.
5. Now add the marinated mutton to this mixture and

6. Grind dal in a mixer and add to the mutton.
7. Give tadka of mustard seeds, cumin seeds and whole
red chili, sprinkle some coriander and cook the pan and
simmer it for an hour.
8. Finely to this mixture add tomatoes, amchur powder,
add a little salt, remaining garam masala powder, and
cover it again for 10-15 minutes and cook on slow fire or
till the mutton is fully cooked.
9. Serve hot.