Ingredients:
Rice (cooked) – 5 cups .
Mutton (roasted) – 4 slices
Spring onion (chopped) – 1
Mushrooms (chopped) – 3
Bamboo shoot (chopped) – 1
Crab meat (deboned and mashed) – 1/4 can
Egg (beaten with little salt) -? 1?
Green peas (parboiled) – 50 gms
Oil – 3 tbsps
Pepper – to taste
Ajinomoto – pinchful
Salt – to taste

Method: Heat oil, scramble egg quickly and set aside.
Heat 2 tbsps oil in a heavy-bottomed pan and saute the onion. Add the mushrooms, bamboo shoot. roasted mutton and then crab meat.
Return scrambled egg to pan. Add rice a portion at a time, stirring continuously while frying. Separate rice without crushing. Add peas and seasoning. Stir well. Serve hot.

Ingredients
Pulav Rice (Basumathi)??- 1 kilo
Meat?????- 1 kilo
Onions????- 1/4 kilo
Garlic?????- 35 gms 3 full ones
Ginger????- 50 gms 2 inch piece 2
Tomatoes????- 1/4 kilo
Curds?????- 1/4 Litre (1 Glass)
Green Chillies???- 4
Cinnamon????- 1 Inch piece
Cloves????- 4
Cardamom????- 4
Chilli powder????- 3 Tablespoon
Salt?????- To taste
Coriander Leaves???- 1 Bunch
Mint (Pudhina) Leaves??- 1 Bunch
Kesari Powder (Orange Kesari)?- 1 Teaspoon
Saffron????- 1/2 Teaspoon
Oil or Ghee????- 1/2 Cup
Lime Juice????- Juice of 1 big lim

Method
Grind garlic, onion, and ginger separately.
Cut onions and tomatoes.
Clean meat and cut into pieces.
Soak rice.
Heat oil in a heavy bottom vessel, add cinnamon, caradmom, cloves. Then add cut onions, cook till the onions are well browned.
Then add ground garlic and onions. Add a little coriander leaves, fry for a few minutes.
Then add ground green chillies, mint leaves and add the curds, tomatoes, chilly powder, ground ginger and fry well. Then add the meat and fry well.
Add 2 glasses of water and cook till meat is cooked well, add remaining coriander and mint leaves and lime juice, cover and cook.
Cook the soaked Basumathi rice for 10 minutes.
Then take a vessel, put one layer of meat, then one layer of cooked rice. Repeat till all the rice is layered with the meat gravy. Mix saffron in a little milk, and kesari powder and pour on the rice enenly. Cover put on low fire and put burning charcoal on top.
Serve after 10 minutes.

Ingredients:
Basmati rice:2cups soaked for 10 minutes
Peas:10 pods
Carrot,beans,cauliflower,potatoes:2 cups[cut into small pieces]
Oil:1/3 cup
Salt:3 tsp
Lemon juice:1 tsp?
Bay leaf:15 leaves
Pudhina;15 leaves
Onion:2 sliced
For the paste grind together:
7garlic flakes,1piece ginger,1tsp aniseed,1 tsp cumin seed,1tsp coriander powder,1stick cinnamon,2cloves,2cardamoms

Method:
Heat oil in a heavy bottom vessel.Add onions cook till brown.
Add vegetables and stir fry for 4 minutes.
Add the paste and stir fry for 3minutes.
Measure 4 cups of water to the fried vegetables,add salt,lemon juiceand pudhina.
When water boils add soaked and drained rice.
Cover the vessel with awell fittinglid. keep some heavy weight on the lid.
Slow down flame and cook till done.
Serve hot with raitha.

Ingredients:

Rice ? 1 cup
Water ? 2 cups
Cauliflower Florets ? ? cup
Potato, beans and?carrot?? diced ??1 cup
Green Peas ? ? cup shelled
Onion ? 1 large cut lengthwise
Cardamom ? 2? |
Red chilli Powder ? tsp
Cinnamon ? 1 inch
Cloves – 2
Oil? – 4 Tbsp
Salt 1 tsp or to taste

Method:
Wash and soak the rice for 1 hour, drain and keep aside.
Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
Then add the drained rice, salt and red chilli powder.
Mix well with 2 cups of water and boil.
When the water starts boiling, reduce the flame and cover and cook till the rice is done.

Ingredients:

Basmati rice 1cup
Ghee or butter 1 Tablespoon
Onion, finely sliced 1
Garlic flakes, sliced 2
Turmeric 1/4 tsp
Cauliflower, cut into florets ? cup
Green chilli , cut into lengthwise 1
Carrots, finely sliced ? cup
Green peas, boiled ? cup
Water 2cups
Salt to taste

Grind to a fine paste:

Cumin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Black pepper 5
Bay leaf 1
Red chilies 2
Cinnamon 1inch
Cardamom? 1
?
Method:
Wash and soak rice in cold water for 30mins and drain.
Heat the ghee in a pan, fry the onions and garlic until golden. Also add ground spices, and turmeric powder and fry for 2 minutes over low heat stirring continuously.
Add the cauliflower, green chilli, carrots and mix and saute for 2-3 minutes.
Add the rice, green peas, salt and saut? for another 3 minutes.
To this, add water and bring to a boil by covering the pan until all the water evaporates.
Remove the pan from the heat, uncover and allow the steam to escape for 2 minutes. Do not stir the rice immediately after cooking.
Cover the pan and keep it undisturbed for 10 minutes before serving.

Ingredients:
Basmati rice – 2 cups
Carrots – 2, sliced in to ? inch cubes
Potaoes – 2, peeled and cut into 1 inch cubes
Beans – 10-15 diagonally cut into 2″ pieces
Green peas – 1/2 cup
Cauliflower florets or broccoli florets – 1 cup ,
Capsicum – 1/2 cup, cut into small cubes
Onion – 1 chopped
Garam masala – 1 tsp
Salt – to taste
cashews – 10
Ghee – 1 1/2 TBSP ,
Oil – 1 tbsp ,
Coriander leaves – for garnish
Grind together:
Onions – 2
Green chillies – 4
Grated coconut – 1/2 cup
Ginger ? 1 inch
Cumin Seeds- 1 tsp
Fennel Seeds? – 1 tsp
Method:
Boil 2 cups of water and cook the vegetables separately one by one with salt to taste and keep
aside.
Keep the vegetable cooked broth.
Cook the rice, using 2 times water and vegetable cooked broth.
Heat a nonstick sauce pan, fry the cashews in 1 tbsp of ghee.
When red, add the onions and then add 1 tbsp of oil.
When onion becp,es trams[aremt, add the peas. After 1 min, add the
ground paste, 1/2 tsp garam masala and fry until it turns golden.
Add cooked rice, vegetables, rest of the ghee, garam masala and salt.
Add 1/ tsp red chilli powder, if you like it hot and mix well.
Cook just for 1 min on low fire.
Garnish with chopped coriander leaves.

Ingredients :
Basmati Rice??- 1 cup
Onions????-? 1 Medium sized – cut lengthwise
Tomato????- 1 medium sized? -cut lengthwise
Beans, Green Peas, Carrot?and Potato? – 11/2 cup
cut into 1/2 inch cubes
Ginger-garlic paste???-?? 1 tbsp
Mint Leaves??-?? 1/2 of small Bunch
Coriander Leaves???–? 1/2 of small Bunch
curd?????????-?? 1/2 cup
Chilli ppowder???? 1 Teaspoon
Dhania Powder??????????? 1 Tbsp.
Oil??????????-? 2 Tbsp
Salt?????????-? To taste

Method:
Cook Rice seperately & Cool.
Wash All the vegetables except Onions & tomatoes.
Marinate the same with curd & ginger-garlic paste
for about an hour.

Heat a frying pan with Oil , add Onions & fry till it becomes transparent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Fry till the moisture is absorbed.
Add?rice & mix gently .

Cover & let it sim for a few minutes before serving.