How can we prepare simple Fried Rice

Ingredients
2 cups basmati (long grain rice)
2 tbsp. ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approx.)

Preparation
Wash rice gently. Put in filter and stand for 10 minutes. Heat ghee in a deep heavy pan. Add whole spices, stir. Add rice carefully. Stir fry very gently with a spatula for 2-3 minutes. Add water, cover, bring to boil. Simmer covered, till rice is cooked and water has evaporated. Press a grain, it must mash on putting pressure. Do not overcook, or the rice will taste lumpy. Add more hot water towards 3/4 done if required.
Making time: 30 minutes
Makes: 4 servings bowl

What is the Recipe of Rich Vegetable Fried Rice

Ingredients
Basmati Rice 2 cups
Vegetables chopped into thin shreds- 2 cups
(carrots,cabbage,beans,capsicum)
Big onions,finely chopped-1/4 cup
Garlic, chopped- 1/2tsp
Soysauce- 4tsp
Chilly sauce- 2 tsp
Aginomotto-1 pinch (optional)
cooking oil- 1/4 cup
salt-to taste

Preparation
Wash rice with plenty of water, drain and keep aside. Heat oil in a pan and stir in rice. Fry till the grains become semi crisp ( do not over fry). Add two cup of water,enough salt cover and cook till the rice is done.Grains should be seperate. Usually cokking in 2cups of water does a nice job of that. Spread the cooked rice on a plate and let it cool down. Heat oil in athick bottomed pan and saute onions, and garlic. Add the vegetables,salt and saute. When the vegetables are half done add the sauces and stir in the cooked rice. Cook for five more minutes, stirring continuously. Remove from fire, and serve decorated with thin shreds of cabbage and scrambled egg.

Do you the preparation of tasty Ghee Rice

Ingredients
Basmati Rice - 2 cups
Onion - 3-4 nos
Cinnamon - 4-5 pieces
cardamom - 4 nos
cloves - 6 nos
turmeric powder - 1/2 teaspoon
cashwenuts, raisins - for garnihing
butter/ghee - 50 gms
salt - to taste
water - 3 cups

Preparation
Wash and drain rice. Cut onion into thin pieces. In a pan, heat butter, add cloves, cinnamon and cardamom. Stir. Add onion and stir occassionally , add rice before the onion turns into brown color. Stir for 1 min.Mix turmeric powder to it.
Put all these into a pressure cooker, add 3 cups of water, salt. Put the cooker in medium flame. Two vistles are enough for rice to get cooked.
garnish with fried cashewnuts, raisins.

How to make Beef Biriyani

Ingredients
5 ollocks rice is equal to 1 Kg.
2 Kgs. Beef ;
7 Big Onions or 9 Med.size Onions;
Tomatoes 4 big tomatoes;
Green Chillies – 9 no.’s;
Green Corriander leaves only half or 3/4 bundle;
Mint just a handful;
Cinnamon 3 or 4 sticks – of 1” long,
Cloves 9 or 11;
Cardamom - 9;
Oil ¼ kg;
Garlic paste 1 12/ Tbspn;
Ginger paste – 1 ½ Tbspn.
1/2 tblespoon chilli powder;
Turmeric Pwd – ½ tspn;
Salt to taste;
Lime Juice – from 2 big limes.

For Garnish:
2 Big Onions – finely slice & fried Crispy – keep aside.
6 Boiled Eggs – cut into 2 halves & keep.

Preparation
Wash well 3-5 times drain & keep aside – once all the water has drained – put 5 tbpns of butter in a kadai (wok) & fry the rice on low heat for 5-7 mins, or till the rice sounds crisp – keep aside.

Meat (Beef) 2 Kgs. - Cut meat into fairly large pieces & boil with turmeric powder, add 3 or 4 big tomatoes; & a little Salt - Boil the meat/mutton in pressure cooker for ½ an hour then switch off & leave to depressurizes then open & strain soup in a bowl & keep aside.

For frying: - Slice Onions finely, Slit green chillies into two lengthwise, Chop up the green corriander & Mint leaves, & keep aside. Whole Spices.

Put the cooker on gas add oil when hot add the sliced Onions& fry till onions are brown, add the whole spices & continue to fry till cloves pop up now add the Ginger/garlic paste lower heat & fry for 2-3 mins add the green coriander & mint leaves, green chillies, Chillie powder & remaining Salt to taste – (check the salt because U have used Salt to boil the meat) - use a little soup for frying the masala if it looks too dry – fry well till oil comes to the surface & till U get a good aroma/flavour, add boiled meat/mutton mix well and fry for another 3-5 mins. Higher heat now add the fried Rice & mix well, (You will need in total 9 ollocks of Soup & water to cook the rice) - so measure the soup & keep, for the remaining quantity of liquid required - measure & use water - mix well – cover the cooker once the steam from the spout starts coming nicely, put stopper – lower heat & leave to cook for 8 –10 mins. After 8-10 mins switch off the gas & leave the cooker to depressurize – then open after 8-10 mins. Mix carefully – empty into a big dish pour the lime juice over it – mix gently & serve. If rice looks dry, U could pour ¼ cup of Ghee over it – Garnish with Boiled Eggs & Crispy fried Onions - Serve with Curd Raitha.

Do you know the making of Chicken Biryani?The Recipe is here

Description
Rice item with chicken and Basmathi rice.

Ingredients
1. chicken(cut into small pieces)-1
2. big onion-10 nos
3. ginger(one inch long)-1
garlic-10 flakes
kus-kus - 1 tablespoon
4. mint leaf - 1 bunch
cilantro - 1 bunch
curry leaves- 1 bunch
5. yoghurt - 3 table spoon
salt- as needed
6. turmeric powder-1 teaspoon
7. garam masala-3 teaspoon
8. limejuice-3 cups
9. basmati rice- 4 cups
10. cashew nuts
raisins
11. ghee -2 tablespoon
12. vegetable oil- 3tablespoon
13.pineapple essence-1 teaspoon.

Preparation
1.peel and cut all the onions into thin long pieces.
2. fry the cashew nuts and raisins with a little ghee.when they are golden brown in color take them from the heat and keep aside.Now fry half of the onions with the remaining ghee until they are crispy(You can sprinkle some salt over the fried onions to keep them crispy)
3. Now fry the remaining onions in the oil until they are sauteed well and turn into slightly golden brown.
4.grind the ginger,garlic and kus-kus into a fine paste.
5.chop the mint,cilantro and curry leaves into small pieces
6.Now in a big vessel add the chicken pieces, the chopped leaves,the grinded paste, the sauteed onion, yoghurt,salt,turmeric powder and the garam masala powder and 1 cup of lime juice. cook this until the chicken is done well and very little gravy is left behind.
7.Now in another vessel take some water.add the remaining lime juice and some salt.Put 2-3 pieces of clove and a big piece of cinnamon stick.keep this in the stove and when the water startes boiling add the basmati rice.When the rice is just about done drain the rice and spread it in a paper or aluminiun foil and keep it under the fan to cool it.(take care that the rice is not cooked too much)

8.Once the rice has cooled you can mix the rice with the cooked chicken masala.for this take a vessel and first put some chiclen masal in th ebottom.Then add rice and spread it as a layer on top of the chicken masala.sprinkle the pineapple essence( diluted with water) in between.Garnish this with the crispy onion, nuts and raisins on top.bake this for a few minutes.

How is the Preparation of Prawn Biryani ?

Ingredients
Rice (Basmati) - 300 gms.
Headless prawns (shelled) - 600 gms.
Bay leaf - 2 nos.
Sliced onion - ¼ cup
Coriander leaves - 1 tbsp.
Fresh grated coconut - 1 tbsp.
Coconut milk - 50 mls.
Lemon juice - 1 tsp.
Turmeric powder - ½ tsp.
Green chilli - 2 nos.
Whole garam masala - 1 tsp.
Ghee/Oil - 2 tbsps.
Salt as per taste


Preparation
1. Pick, wash and soak rice for about 20 minutes. Drain and keep aside.
2. Shell, Devein and wash the prawns.
3. Heat Ghee or oil in a thick-bottomed pan. Add bay leaves and Whole Garam Masala Let it crackle. Add sliced onion, sauté till the onion turns pink.
4. Add water, turmeric powder, lemon juice and green chillies slit into two. Bring it to boil and add rice. Cook for a minute and add prawns and coconut milk. Season with salt. Stir lightly.
5. Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and prawns are fully cooked.
6. Garnish with chopped coriander leaves and grated fresh coconut.

How to prepare Delicious Mutton Biryani--Here is the Recipe

Ingredients
Red Meat 500 gms.
Basmati Rice 1½ cup
Turmeric powder ½ tsp.
Small Onions 1 cup
Tomato 2 nos.
Green chilly 6 nos.
Mint leaves ½ cup
Coriander leaves ¼ cup
Oil 10 tbsp.
Limejuice 2 tbsp.
Salt To taste
Bay leaves 2 nos.
Cardamom 4 nos.
Cinnamon 1 inch
Cloves 2 nos.
Mace 1 no.

For Masala Paste:

Grated Coconut ½ cup
Black Pepper 1 tsp.
Red Chilies 8 nos.
Cumin 1 tbsp.
Fennel 1 tbsp.
Coriander seeds 2 tbsp.
Poppy seeds 1 tbsp.
Ginger 1 inch
Garlic 12 flakes
Curd

Preparation
Clean the meat and marinate it with pepper powder and turmeric powder. Leave it for 15 minutes and then boil it with little salt and water.

For Masala Paste:

Fry red chilies, fennel, coriander seeds, poppy seeds and cumin. Grind them to a fine paste with grated coconut, garlic and ginger grind them to a thick paste with curd.

In pan heat oil and fry bay leaves, cardamom, cloves, cinnamon, chopped onions and sauté it well. To this add the boiled meat and fry it well. To this add green chilly and the masala paste. Add chopped tomatoes and turmeric powder. Add enough stock or ordinary water with salt. Add the washed rice and allow it to cook for 5 minutes. To this add chopped mint and coriander leaves and top it with limejuice. Close the lid and cook.

Serve it hot