Stir Fried Rice with Corn and Mushrooms

Ingredients:

1. Rice 3 cups
2. Salt
3. Oil 1/4 cup
4. Sweet Corn 1 cup
5. Carrot  (chopped) 1/2 cup
6. Cabbage (chopped) 1 cup
7. Capsicums (chopped) 3 tbsp.
8. Button Mushrooms (sliced) 6-8
9. Black pepper powder 1/4 tsp.
10. Chicken powder 1 tsp.
11. Soy sauce 4 tbsp.
12. Fresh coriander for garnishing

Method:

1. Soak rice in water for half an hour.
2. Now boil the rice in salted water till cooked.
3. Drain and leave aside.
4. Heat oil in a pan.
5. Add capsicum, cabbage, carrots and mix well.
6. Put mushrooms and sweet corns.
7. Fry for few seconds.
8. Then add boiled rice,chicken powder, soy sauce and black pepper powder.
9. Toss it so everything gets mixed together.
10.  Take out in a dish garnish with fresh coriander.
11. Serve hot with any gravy sauce.

Makhani Daal Palak

Ingredients:

1. Mung daal 1 cup
2. Onions (chopped) 1 tbsp.
3. Red chilli powder 1 tsp.
4. Turmeric 1/4 tsp.
5. Salt 1 tsp.
6. Dried whole red chillies 2-3
7. Cumin seeds 1/2 tsp.
8. Spinach (chopped) 1 cup
9. Oil 2 tbsp.
10. Butter 1 tbsp.

Ingredients for Baghar:

1. Oil 1 tbsp.
2. Butter 1 tbsp.
3. Dried whole red chillies 4
4. Green chillies 3
5. Cumin seeds 1/4 tsp.

Method:

• Soak Daal for 2 hours.
• In a pan put oil, add chopped onions and fry for few seconds.
• Then put dried red chillies and butter.
• Stir till the butter melts.
• Now add red chilli powder, turmeric and cumin seeds.
• Put little water so that the masala doesn’t gets burnt.
• Add daal and enough water to cook the daal.
• Put salt and let it cook till tender and thick.
• Add spinach.
• Cover and cook for 5-10 minutes on low flame.

Method for Baghar: 

• Heat oil and butter in a frying pan.
• Make slits on the green chillies.
• Add green chillies, dried red chillies and cumin seeds.
• Fry till chillies change colour.
• Take out Daal in the serving bowl.
• Pour heated oil on top.
• Serve with naan or boiled rice.

Pulao Rice with Saffron Fried Chicken

Ingredients for Chicken stock:

1. Chicken (whole) 1 kg.
2. Ginger garlic paste 2 tbsp.
3. Salt 2  tbsp.
4. Water 6 cups

Ingredients for frying Chicken:

1. Chat masala 2 tsp.
2. Lemon juice 4 tbsp.
3. Saffron 4-5 threads
4. Carrots (shredded) 1/2 cup
5. Pistachio 1 tbsp. (optional)
6. Oil 3 tbsp.

Indredients for Pulao Rice:

1. Rice 3-4 cups
2. Onions (sliced) 2
3. Oil 4 tbsp.
4. Ginger garlic paste 1 tsp.
5. Cumin seeds 1 tsp.
6. All spice powder (Garam masala powder) 2 tsp.

Method:

For chicken stock:

• Add chicken with ginger garlic paste, salt and water to a pot.
• Put on fire.
• When it starts to boil reduce the heat and let it cook on low heat for 25-30 minutes.
• Remove the chicken from the stock and keep aside both the chicken stock and the chicken.

For frying chicken:

• Mix all spice powder, chat masala, saffron and lemon juice together in a bowl.
• Rub this paste on the boiled chicken.
• Heat oil in a pan.
• Shallow fry the chicken from all the sides till it gets brown.
• Add pistachio and shredded carrots.
• Fry for 1 more minute.

For Pulao Rice:

• Soak rice for half an hour.
• In a separate pan or pot heat oil.
• Add onions and fry till golden brown.
• Put ginger garlic paste and fry for few seconds.
• Add the chicken stock, cumin seeds and all spice powder.
• When it starts to to boil add soaked rice (salt and water if required more to cook the rice).
• Cook on high heat till the water dries up.
• Lower the heat put fried chicken on top with the pistachio and all masala with the oil.
• Cook on steam or dum for 10-15 minutes.
• Serve hot with raita.

Garlic Rice

Garlic Rice

Ingredients:

1. Boiled rice 3 cups
2. Garlic (chopped) 1 tbsp.
3. Spring onions (green part chopped) 2 tbsp.
4. Fresh coriander (chopped) 2 tbsp.
5. Whole dried red chillies 5-6
6. Oil 2 tbsp.

Garlic Rice with Chicken Manchurian

Method:

• Heat oil in a wok.
• Add garlic and whole dried red chillies.
• Fry for 1 minute.
• Put boiled rice, chopped fresh coriander and spring onions.
• Toss or mix well.
• Take out in a dish.
• Serve with Chicken Manchurian.

Prawns Pulao (Prawns Tahari)

Prawns Pulao

Ingredients:

1. Prawns 1 kg.
2. Tomatoes (sliced) 4
3. Onions (sliced) 3
4. Ginger garlic paste 1 tbsp.
5. Red chilli powder 1 1/2 tsp.
6. Crushed red chilli 1 tsp.
7. Turmeric powder 1/2 tsp.
8. Coriander powder 1 1/2 tsp.
9. Salt 3 tsp.
10. Whole black pepper 10
11. Cloves 8
12. Cinnamon 1/2 inch piece
13. Black cardamom 2
14. Cumin seeds 1 tsp.
15. Potatoes quarted  4
16. Rice 4 cups
17. Oil 1/2 cup

Method:

• Heat oil in a pan.
• Add onions cook till brown.
• Put tomatoes, ginger garlic paste, red chilli powder, crushed red chilli, salt, coriander powder and turmeric powder.
• Stir and cook for 2-3 minutes.
• Add potatoes.
• Cover and cook till the tomatoes are soft and oil comes out.
• Add 4 cups water, cloves, whole black pepper, cumin seeds, black cardamom, cinnamon and cardamom.
• Bring to boil and cook for another 10 minutes or till the potatoes are soft.
• Add prawns and cook for 2-3 minutes.
• Soak rice for half an hour.
• Wash and add soaked rice to the prawns.
• Add more water if needed to cook the rice.
• When the water dries up lower the heat and cook on low flame (dum)  for 15 minutes.
• Take out in a dish and serve with raita, vegetable salad and fried green chillies.