Rice Favourites

Serves 4 plain rice

What you need

For Soaking the Rice:

1 mug of good quality white rice

2 mugs water

For Boiling the Rice:

4 mugs water

1 teaspoon salt

1 teaspoon oil

For Serving the Rice:

1 dollop butter

Plain Rice

How to

Steps:

1.  Clean the rice, rinse and soak in water at room temperature for about 30 minutes.

2.  In a cooking pan, put 4 mugs of water to boil.

3.  Add the salt and the oil - this will prevent the rice grains from sticking to each other.

4.  Drain the soaked rice and tip into the boiling water. Do not cover.

5.  Allow to boil for 10 minutes.

6.  Remove the pan from the heat and using a colander, strain the rice to remove the excess water.

7.  Tip the strained rice back into the pan, cover it and put it on very, very low heat ['duum'] for 2 minutes.

8.  Put off the heat and leave the rice covered for another 2 minutes.

9.  Spoon onto a serving plate and put a dollop [tablespoon] of butter on the rice.

10.  Serve the "Plain Rice", hot, with any meat or vegetarian dish.

Serves 4 onion fried rice

What you need

1 mug of good quality rice, cleaned, rinsed and soaked in 2 mugs of water at room temperature

1 tablespoon cooking oil

1 medium sized red onion, finely sliced

1 teaspoon 'zeera' seeds

1 teaspoon salt

2 mugs water 

Onion Fried Rice

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Add the sliced onion and fry for 2 minutes till they turn golden in colour,

3.  Add the 'zeera' seeds and stir.

4.  Put in 2 mugs of water and the salt. Allow to boil for a minute.

5.  Add the soaked and drained rice.  Allow to boil for 10 minutes.

6.  You will see 'dimples' being formed in the cooking rice.

7.  Make the heat low, cover the rice and let it cook for another 10 minutes.

8.  Put off the heat. Leave the rice covered for another 2 minutes.

9.  With a fork, gently stir the rice and spoon it out onto a serving dish.

10.  Serve the 'Onion Fried Rice' [Tardka Chawal], hot, with any meat or vegetarian dish 

Serves 4 zeera rice

What you need

I mug good quality, white rice, cleaned and soaked in water for 30 minutes

1 tablespoon cooking oil

1 teaspoon 'zeera' [cumin] seeds

1 teaspoon salt

2 mugs water

Zeera Rice

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Add the 'zeera' and stir for a few seconds.

3.  When the 'zeera' is golden in colour, add the two mugs of water and salt.

4.  Stir and let it come to the boil.

5.  Drain the soaked rice and add into the boiling water.

6.  Let it boil for 10 minutes.

7.  When 'dimples' appear in the cooking rice, lower the heat, cover the pan and allow to cook for another 10 minutes.

8.  Put off the heat. With a fork, gently stir the rice to even out the moisture.

9.  Cover and allow to stand for 5 minutes.

10.  Spoon out on a serving plate.

11.  Serve the 'zeera' rice, hot with any meat or vegetarian dish of your choice.  

Serves 4 corn rice

What you need

1 mug good quality, white rice, cleaned and soaked in water for 30 minutes

1 tablespoon cooking oil

1 cup corn off the cob

1 teaspoon salt

2 mugs water

Corn Rice

How to

Steps:

1.  In a cooking pan, put the cooking oil on high heat.

2.  Add the corn and the salt. Stir for a minute.

3.  Put in 2 mugs of water and bring to the boil.

4.  Drain the soaked rice and add to the boiling water. Stir and let it boil for 10 minutes without the cover.

5.  When the rice starts dimpling, lower the heat, cover the pan and allow to cook for another 10 minutes.

6.  Put the heat off.  Stir the rice with a fork, cover it and let it stand for 5 minutes.

7.  Spoon onto a serving plate.

8.  Serve the 'Corn Rice', hot with any meat or vegetarian 'curries' of your choice. 

Serves 4 matur rice

What you need

1 mug,good quality, white rice, cleaned and soaked for 30 minutes

1 tablespoon cooking oil

1 tablespoon, finely chopped red onion

1 teaspoon 'zeera' seeds

1 cup fresh, shelled, green peas

1 mug water for the peas

2 mugs water for the rice

Matur Pilau

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Put in the onion and fry for a minute till it is golden in colour.

3.  Add the 'zeera' seeds, stir and add one mug of water.

4.  Add the shelled peas and the salt. Let them boil for 10 minutes till they are tender and the water has evaporated.

5.  Add 2 mugs of water and bring to the boil.

6.  Put in the drained rice and let it boil without a cover, for 10 minutes.

7.  When the rice starts 'dimpling', lower the heat, cover the pan and allow to cook for a further 10 minutes.

8.  Put off the heat. With a fork, stir the rice gently, cover it again and let it stand for 5 minutes.

9.  Spoon out the rice into a serving plate.

10. Serve the 'Matur Pilau', hot with any meat or vegetarian 'curries' of your choice. 

Serves 4 tomato pilau

What you need

1 mug, good quality rice, cleaned and soaked in water for 30 minutes

1 tablespoon cooking oil

1 medium sized red onion, finely chopped

3 large, ripe tomatoes, chopped

1 and 1/2 teaspoon salt

1 teaspoon 'zeera' seeds

1/2 teaspoon red chilly powder

2 mugs water

To Garnish:

 1 tomato, halved and cut into 'rose' shapes

Tamatur Pilau

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Add the onion and stir for 2 minutes till it is golden.

3.  Add the tomatoes, salt, red chilly and the 'zeera'.

4.  Cook on high heat for 3 minutes till the tomatoes become tender.

5.  Add 2 mugs of water and bring to the boil.

6.  Put in the drained rice, stir and let it cook for 10 minutes.

7.  When the rice starts 'dimpling', lower the heat, cover the pan and allow to cook for another 10 minutes.

8.  Put off the heat. With a fork, stir the rice gently.

9.  Replace the cover and let it stand for 5 minutes.

10.  Spoon out the rice onto a serving dish and garnish with tomato 'roses'.

11.  Serve the 'Tamatur Pilau', hot with 'raita', meaty or vegetarian 'curries' and salads/pickles of your choice.

Serves 4 boont pilau

What you need

For the 'Boont':

1 cup white gram [kabuli chanay]

4 mugs water to soak grams for at least 4 hours

1/4 teaspoon bicarbonate of soda

2 mugs water to boil the grams

1/2 teaspoon salt

For the 'Pilau':

1 mug good quality rice, cleaned and soaked for 30 minutes

2 tablespoons cooking oil

1 small, red onion,finely chopped

1 teaspoon 'zeera' seeds

1 teaspoon finely cut slices of fresh ginger

1 teaspoon salt

2 mugs water/ 'stock' from the boiled grams

Boont Pilau

How to

Steps:

1.  In a pan put 4 mugs of water to boil on high heat.

2.  Drain the soaked gram and add them to the boiling water.

3.  Add 1/2 teaspoon of salt and allow to cook for till the grams are tender.  If you are using a pressure cooker it will take only 5 minutes otherwise it may take 15 to 20 minutes.

4.  Remove from the heat, drain and keep aside the boiled grams and the stock separately.

5.  In a cooking pan, put the oil  on high heat.

6.  Add the onion and fry for 2 minutes till it turns golden.

7.  Add the ginger strips, salt and 'zeera'. Stir.

8.  Add the boiled and drained grams. Stir for 2 minutes.

9.  Add 2 mugs [all together] of the 'stock' and water.

10.  When it boils, add the drained rice, stir and let it cook for 10 minutes.

11.  When you see 'pits' or 'dimples' being formed in the rice, lower the heat, cover the pan and allow to cook for another 10 minutes.

12.  Stop the heat. With a fork, stir the rice gently.

13.  Cover again and leave aside for 5 minutes.

14.  Spoon onto a serving dish.

15.  Serve the 'Boont Pilau', hot with 'raita', salads and meaty or vegetarian curries of your choice. 

Serves 4 kichdri

What you need

1 mug, whole or broken, white rice, cleaned and soaked for 30 minutes

1/2 mug split green lentils ['moong daal'], cleaned and soaked for 30 minutes

1 tablespoon cooking oil

1 teaspoon 'zeera seeds'

3 or 4 green cardamom pods

4 cloves

1 teaspoon whole black pepper corns

2 cm long cinnamon stick

2 teaspoons salt

5 mugs water

1 dollop of butter 

Moong/Everyday Kichri

How to

Steps:

1.  In a pressure cooker, put the cooking oil on high heat.

2.  Add the zeera, cardamom, cloves, cinnamon and black pepper corns.

3.  Stir for half a minute.  Add the water and salt.

4.  Allow to come to the boil. Add the drained soaked rice and the lentils.

5.  Stir, cover the pan and let it cook under pressure for 5 minutes.

Note: If you are not using a pressure cooker then you will have to cook for about 20 - 30 minutes so that the lentils become soft.

6.  Stop the heat and leave the cooker to cool down for 10 minutes.

 7.  Remove the cover, add the dollop [1 tablespoon] of butter and stir gently.

8.  Spoon out into a serving dish.

9.  Serve the 'Moong/Everyday Kichri', hot, on its own or with any curry of your choice.

Serves 4 chana daal delite

What you need

1 mug good quality rice, cleaned and soaked for 30 minutes

1/2 mug split yellow gram lentil ['chana daal'], cleaned and soaked for at least 1 hour

1 mug water for boiling the lentils

2 tablespoons cooking oil

1 small red onion, finely chopped

1 teaspoon ginger crushed

1 teaspoon garlic crushed

1 teaspoon 'zeera' seeds

1/4 teaspoon 'ajwain' seeds

1/4 teaspoon red chilly powder

2 mugs water to cook the rice

Chana Daal Delite

How to

Steps:

1.  In a small pan, put 1 mug of water to boil and add the drained, soaked 'chana daal'.

2.  Lower the heat and allow to simmer till the lentils become tender and all the water evaporates. Keep aside.

3.  In a cooking pan,put the oil on high heat.

4.  Add the chopped onions and fry for 2 minutes so that they become golden in colour.

5.  Add the ginger garlic. Stir.

6.  Add the salt, 'zeera', 'ajwain, and chilly powder. Stir.

7.  Tip in the boiled 'chana daal' from step 2 and stir.

8.  Add 2 mugs of water and let it boil.

9.  Drain the soaked rice and add it to the boiling mixture. Stir.

10.  Allow to cook on high heat for 10 minutes till you see pits in the rice.

11.  Lower the heat, cover the pan and let it simmer for another 10 minutes.

12. Switch off the heat. With a fork, gently stir the 'kichri', replace the lid and leave it aside for a furter 10 minutes.

13.  Spoon out on a serving dish.

14.  Serve the 'Chana Daal Delite', hot with any curry, 'raita' and 'pickles' of your choice.

Serves 4 coconut rice

What you need

1 mug of good quality, white rice, cleaned and soaked for 30 minutes

1 teaspoon cooking oil

1 teaspoon salt

2 mugs coconut milk [tinned/fresh]

Coconut Rice

How to

Steps: 

1.  In a cooking pan, put the oil on high heat.

2.  Add the salt and the coconut milk. Stir and let it boil.

3.  Tip in the drained rice, stir and let it boil. without a cover, for 10 minutes.

4.  Lower the heat, put the lid on and allow to cook for another 10 minutes.

5.  Stop heating.  With a fork, stir the rice gently, replace the cover and let it sand for a further 5 minutes.

6.  Spoon onto a serving dish.

7.  Serve the 'Coconut Rice' with fish/chicken curry or any vegetarian gravy. 

Serves 4 mushroom rice

What you need

1 mug good quality rice, cleaned and soaked for 30 minutes

1 tablespoon cooking oil

1/2 teaspoon 'zeera' seeds

1 teaspoon salt

2 mugs water

1/2 cup finely diced fresh carrot

1/2 cup fresh/canned sweet corn [drained]

1/2 cup sliced mushrooms

Mushroom Rice

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Add the 'zeera' seeds. Fry for a few seconds till they start crackling.

3.  Add the water and salt. Let this come to the boil.

4.  Add the drained rice and let it boil for ten minutes.

5.  Tip in the carrot, corn and mushrooms. Stir, cover and let this simmer for 10 minutes on low heat.

6.  Stop the heat, stir with a fork, replace the lid and let it stand for 5 minutes.

7.  Spoon onto a serving dish.

8.  Serve the 'Mushroom Rice', hot with any meat or vegetarian 'curry' of your choice.

Serves 4 mixed vege biryani

What you need

For the Rice:

1 mug good quality white rice, cleaned and soaked for 30 minutes

1 tablespoon cooking oil

1 teaspoon 'zeera' seeds

1 teaspoon salt

2 mugs water

For the "Masala":

1 tablespoon cooking oil

1 small red onion, finely diced

1 large, red tomato, chopped

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon 'zeera' seeds

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1/4 teaspoon black pepper powder

1 teaspoon salt

For the Vegetables:

1/2 cup fresh, shelled green peas

1/2 cup diced fresh carrots

1/2 cup fresh cauliflower florets

1/2 cup fresh 'french beans',diced

1/2 cup white potato cubes

1 mug water

For the Garnishing:

1 tablespoon fresh green coriander leaves

1 teaspoon fresh green chilly, chopped

For Decorating:

1 sprig of mint

1 red tomato, thinly sliced

1 white onion, thinly sliced

1 lemon, thinly sliced

Mixed Vege Biryani

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Add the 'zeera' seeds, stir for a few seconds till they crackle.

3.  Add 2 mugs of water and the salt. Let it come to the boil.

4.  Tip in the drained rice and let it boil for 10 minutes.

5.  When the rice starts 'dimpling', lower the heat, cover the pan and let it simmer for a further 10 minutes.

6.  Remove from the heat and leave it aside.

7.  In another pan, put the oil on high heat and add the onion.

8.  Fry for a couple of minutes, add the ginger and garlic paste. Stir for a minute.

9.  Add the tomato, peas and 1/2 mug of water. Let it cook for 5 minutes so that the peas become a bit soft.

10.  Add the salt, red chilly, zeera, turmeric and the black pepper powder. Stir for 2 minutes.

11.  Tip in all the other vegetables, stir, add the left over 1/2 mug of water.

12. Lower the heat, cover and let this cook for 10  minutes till the vegetables are tender and you have a moist 'masala' mixture.

13.  Stop the heat and wait for 5 minutes.

14.  To assemble and garnish,  take a large serving dish and put alternate layers or rows of the rice from step 6 and the vegetable 'masala' mixture from step 12.

15.  Sprinkle with the fresh coriander, mint and green chilly.

16.  Decorate the edges of the dish with slices of onion, tomato and lemon.

17.  Serve the very attractive and delicious 'Vege Biryani' for lunch or dinner, with 'raitas' of your choice. 

Serves 6 mutton pilau

What you need

For the Soup:

1 kg mutton chops, cleaned and rinsed

1 large, whole red onion

1 whole bulb, garlic

6 cm long fresh ginger, split into two

1 tablespoon salt

1 teaspoon 'zeera' seeds

1 teaspoon whole black pepper corns

1 teaspoon dry coriander seeds

1 teaspoon cloves

1 big black cardamom pod

6 small green cardamom pods

4 cm long cinnamon stick

6 mugs water

For the Rice:

2 mugs good quality rice, cleaned and soaked for 30 minutes

1 medium sized red onion, finely sliced

3 tablespoons cooking oil

1 teaspoon salt

1 teaspoon 'zeera' seeds

Mutton Pilau

How to

Steps:

1.  In a pressure cooker pan, put all the ingredients listed for the soup.

2.  Stir, cover, put over high heat and allow to cook under pressure for 10 - 15 minutes.

Note: If you are not using a pressure cooker then you will have to let it simmer on low heat for at least 1 hour so that the chops become tender.

3.  Stop the heat, wait for 5 minutes, open the pan and using a colander, sieve out the "soup" in a bowl and keep it aside.

4.  Carefully, pick out all the 'chops' from the colander, place on a plate and leave them aside. Discard the boiled onion etc.

5.  In a large cooking pan, put the oil on high heat.

6.  Add the onion slices and fry for 2 - 3 minutes till they get a golden brown coloration. [Take care not to burn them!]  

7.  Add the boiled chops from step 4, the salt and the 'zeera' seeds. Stir for 1 minute.

8.  Add 4 mugs of the 'soup' from step 3.

9.  When it starts to boil, tip in the drained rice, stir and allow to cook for 10 - 15 minutes.

10.  When you see 'pits' being formed in the rice, lower the heat, cover the pan and let it cook for a further 10 minutes.

11.  Stop the heat, using a fork gently stir the rice, replace the cover and leave it aside for another 10 minutes.

12.  Spoon out on a serving dish.

13.  Serve the hot 'Mutton Pilau' for lunch or dinner on special occasions with any meat/ chicken curry and 'kachumbar' or salads of your choice.

Serves 6 chicken pilau

What you need

1 kg fresh chicken with bone, skinned, rinsed and cut into medium sized pieces

2 mugs good quality rice, cleaned and soaked for 30 minutes

3 tablespoons cooking oil

1 medium sized red onion, thinly sliced

1 teaspoon ginger crushed/paste

1 teaspoon garlic crushed/paste

1 tablespoon salt

4 mugs water

For the spices:

1 teaspoon 'zeera' seeds

1 teaspoon dry coriander seeds

1 teaspoon whole black pepper corns

1/2 teaspoon cloves

1 large, black cardamom pod

6 small, green cardamom pods

6 cm long cinnamon stick

Chicken Pilau

How to

Steps:

1.  In a large cooking pan, put the oil on high heat.

2.  Add the onion slices and fry for 2 minutes till they become golden brown.

3.  Put in the ginger and garlic paste. Stir.

4.  Add the chicken pieces and stir for 2 minutes.

5.  Put in all the spices listed above and stir for 1 minute.

6.  Add the water and the salt and let it boil.

7.  Tip in the drained rice and allow to cook for 10 to 15 minutes.

8.  When you see 'pits' being formed, lower the heat, cover the pan and let it cook for another 10 minutes.

9.  Put off the heat, using a fork stir gently, replace the cover and let it stand for a further 10 minutes.

10.  Spoon onto a serving dish.

11. Serve the "Chicken Pilau", hot with any gravy and salads on a special lunch or dinner. 

Serves 4 kima pilau

What you need

1 mug good quality, white rice, cleaned and soaked for 30 minutes

250 gm minced meat [mutton / beef]

1 large, red onion, thinly sliced

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon 'zeera' seeds

1/2 teaspoon 'ajwain' seeds

1/2 teaspoon cloves

1/2 teaspoon whole, black pepper corns

3 cm long cinnamon stick

4 green cardamom pods

1 tablespoon salt

2 mugs water

2 tablespoons cooking oil

For Garnishing:

2 fresh green chillies

1 sprig of coriander leaves

1 red tomato, thinly sliced

Kima Pilau

How to

Steps:

1.  In a cooking pan, put the oil on high heat.

2.  Add the onion slices and fry for 2 minutes.

3.  Add the ginger and garlic paste. Stir.

4.  Put in the mince meat, stir, cover the pan and lower the heat.

5.  Let it cook for 15 minutes till the liquid evaporates.

6.  Increase the heat,add all the dry spices and the salt. 7.  Stir for 2 minutes so that the mince starts becoming a bit brown.  

Check that there are no lumps formed in the mince.

8.  Add the water and let it come to the boil.

9.  Tip in the drained rice, stir and let it cook for 10 minutes.

10. You will see 'pits' being formed in the rice. Lower the heat, cover the pan and let it simmer for another 10 minutes.

11.  Stop the heat. Stir gently with a fork, replace the cover and leave aside for a further 10 minutes.

12.  Spoon onto a serving dish.

13.  Garnish with the coriander, green chilly and tomato slices.

14.  Serve the 'Kima Pilau', hot with 'kachumbar' / salad or 'raitas' of you choice.  

Serves 6 mutton biryani

What you need

For the 'Masala':

1 kg fresh mutton [with or without bone], cut into small pieces, cleaned and rinsed

2 tablespoons cooking oil

4 large, red onions, sliced

4 red tomatoes, chopped

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon salt

1 teaspoon red chilly powder

1 teaspoon 'zeera' seeds

1 teaspoon black pepper corns

1 teaspoon dry coriander seeds

1/2 teaspoon cloves

6 cm long cinnamon stick

1 big, black cardamom pod

6 small, green cardamom pods

1 mug water

1 mug fresh, plain yoghurt

2 whole green chillies

1 tablespoon fresh green coriander leaves

1/2 teaspoon 'garam masala' / black pepper powder

For the Potatoes:

4 medium sized white potatoes, peeled and halved

1 mug of oil for frying

For the Eggs:

4 fresh eggs

2 mugs water for boiling

1 teaspoon salt

For the Rice:

2 mugs of good quality, white rice, cleaned and soaked for 30 minutes

2 tablespoons cooking oil

1 teaspoon 'zeera' seeds

4 mugs of water

For the Garnishing:

1 red onion, thinly sliced and fried to a crisp, brown colour

1 pinch or some drops of food colours [ red, orange, green]

Mutton Biryani

How to

Steps:

1.  For the Mutton Masala - In a pressure cooker, put two tablespoons of oil on high heat.

2.  Add the sliced onion and stir for a minute.

3.  Add the ginger and garlic paste. Stir.

4.  Put in the chopped tomato, salt, red chilly and the drained mutton pieces. Stir.

5.  Add one mug of water, cover and cook under pressure for 10 to 15 minutes.

Note: If you are not using a pressure cooker, then you will have to let the meat simmer on low heat for at least 1 hour so that it becomes tender.

6.  Remove the pressure cooker from the heat, let it cool and then open it.

7.  Put it back on medium heat, add the 'zeera, black pepper corns, coriander seeds, cloves, cardamom pods and the cinnamon.

8.  Stir and let it saute for 2 minutes till the oil separates.

9. Add the whisked yoghurt, stir and let it simmer for 1 minute.

10. Put in the fresh coriander leaves, green chillies and the 'garam masala' / black pepper powder.

11. Remove from the heat, leave the lid on and keep this  mutton 'masala' aside. 

12. For the Eggs - In a small pan, put the water, salt and eggs to boil for at least 10 minutes.

13.  Shell the hard boiled eggs and keep aside.

14.  For the Potatoes - In a frying pan put 1 mug of oil on medium heat.

15.  Put in the potato halves and let them fry for 5 - 10 minutes till they are cooked and very lightly browned.

16.  Remove the fried potatoes onto a plate and leave them aside.

17.  For the Onion Garnish - In the same frying pan of step 14, put in the slices of 1 onion to fry for 2 - 3 minutes so that they attain a crisp brown colour.

18.  Remove the fried onion onto a plate and leave them aside.

19.  For the Rice - In a large cooking pan, put 2 tablespoons of oil on high heat.

20. Add  the 'zeera', stir and add 4 mugs of water and the salt.

21.  When it starts boling, add the drained rice, stir and allow to boil for 10 - 15 minutes.

22.  You will see 'pits' being formed in the rice. Lower the heat, cover the pan let it simmer for 5 minutes. 

23.  Remove from the heat.  Spoon out half of the rice onto a plate and leave it aside. Let the other half remain in the pot.

23.  To assemble the layers - In the cooking pot with the remaining rice, put the fried potatoes from step 16 around the edges.

24.  Put the eggs from step 13 in between the potatoes. 

25.  Now, very carefully, spoon out the 'mutton masala' from step 11 and spread it in the middle of the rice in the pot.

25.  Cover the layer of the 'mutton masala' with the rice that was kept aside in step 23.

26.  Sprinkle the food colours attractively over the rice.

27.  Put the fried onion slices around the edges and cover the pot.

28.  Put it on very low heat ['dum'] for 10 minutes.

29.  Switch off the heat but let it stay covered for a further 10 minutes.

30.  You may serve the "Mutton Biryani" direct from the cooking pot or spoon it out onto a large platter.

31.  Enjoy the delicious "Mutton Biryani" with 'raitas', 'Dahey Phaley' and mixed salads for any special ocassions. 

Serves 8 chicken biryani

What you need

For the chicken 'masala':

1 kg fresh chicken, skinned and cut into small pieces [with or without bone]

2 tablespoon cooking oil

4 large red onions, finely chopped

4 red tomatoes, chopped

1 tablespoon ginger paste

1 tablespoon garlic paste

1 tablespoon salt

1 teaspoon red chilly powder

1/2 mug water

1 teaspoon 'zeera' seeds

1 teaspoon dry coriander seeds

1 teaspoon whole black pepper corns

1/2 teaspoon cloves

6 cm long cinnamon stick

1 big black cardamom pod

6 green cardamom pods

1 mug fresh, plain yoghurt

1 tablespoon fresh green coriander leaves

2 whole green chillies

For the potatoes:

4 medium sized, white potatoes, peeled and halved

1/4 teaspoon salt

1 mug oil for frying

For the eggs:

4 fresh eggs

2 mugs water for boiling

1 teaspoon salt

For the garnishing:

1 red onion, thinly sliced rings

1 pinch or a few drops each of different food colours [red, orange,green]

For the rice:

2 mugs good quality, white rice, cleaned and soaked for 30 minutes

2 tablespoon cooking oil

1 teaspoon 'zeera' seeds

2 teaspoons salt

4 mugs water

Chicken Biryani

How to

Steps:

1.  For the chicken 'masala' - Take a cooking pan and put in 2 tablespoons of oil, on high heat.

2.  Add the chopped onion and stir for 2 minutes.

3.  Put in the ginger and garlic paste. Stir.

4.  Add the tomato, salt, red chilly and the chicken pieces. Stir for 1 minute.

5.  Add the water, cover the pan and allow to cook for 10 to 15 minutes so that the chicken becomes tender.

6.  Remove the cover, add the zeera, cloves, black pepper, coriander seeds, cardamoms and cinnamon.  Saute for 2 or 3 minutes till you see the oil separating.

7. Whisk the yoghurt and add it to the chicken. Let it simmer for 2 minutes.

8.  Add the fresh coriander leaves and the green chillies. Remove from the heat, cover and leave it aside.

9.  For the potatoes - In a frying pan put the oil on medium heat.

10. Sprinkle the salt on the potato halves and fry them in the oil for 5 - 10 minutes till they are tender and lightly browned.

11.  Remove from the oil and leave them aside in a plate.

12.  In the frying pan of step 9, put the onion rings and fry them for 3 minutes so that they become crispy and lightly browned.

13.  Remove the fried onion from the oil and place on a plate. Leave it aside.

14.  For the eggs - Take a pan, put in the water and salt. Add the eggs and let them cook for 5 - 10 minutes so that they become hard boiled.

15.  Shell the eggs and leave them aside.

16.  For the rice - Take a large cooking pot and add 2 tablespoons of oil.

17. Put it on high heat. Add the 'zeera' seeds and when they start crackling, add 4 mugs of water and the salt.

18. When the water starts boiling, add the drained rice and let it cook for 10 - 15 minutes till you see pits being formed in it.

19.  Lower the heat, cover the pan and let it simmer for 10 minutes.

20.  Remove from the heat. Spoon out half of the rice onto a plate and leave it aside. Let the other half remain in the pot. 

21.  To assemble the layers - In the pot with the remaining rice from step 20, put the fried potatoes on the edges.

22.  Place the boiled eggs in between the potatoes. 

23.  Carefully spoon out the 'chicken masala' from step 8 and spread it on the middle of the rice in the pot.

24.  Put the rice left aside from step 20 over the 'chicken masala' to form an even layer.

25.  Sprinkle the food colours attractively over the rice.

26.  Put the fried onion rings around the edges and cover the pan.

27.  Place the pot over very low heat ['dum'} for 10 minutes.

28.  Put off the heat but leaves the pot covered for a further 10 minutes.

29.  Spoon out onto a serving platter or leave it in the pot.

30.  Serve the 'Chicken Biryani', hot with 'raitas', 'dahey phaley' and mixed salads for any special ocassions.

Serves 8 fish biryani

What you need

For the Fish:

500 gm fresh fish fillets, rinsed and cut into 6 cm long pieces

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon 'ajwain' seeds

1 mug oil for frying

For the 'Masala':

2 tablespoons cooking oil

2 large, red onions, finely chopped

2 large ripe tomatoes,chopped

1 tablespoon tomato puree

1 tablespoon garlic paste

1 teaspoon salt

1 teaspoon red chilly powder

1/2 teaspoon 'garam masala' or black pepper powder

1 cup water

1 tablespoon fresh coriander leaves

2 fresh green chillies

For the Rice:

2 mugs good quality white rice, cleaned and soaked for 30 minutes

2 tablespoons cooking oil

1 small red onion, thinly sliced

1 teaspoon 'zeera' seeds

4 mugs water

For Garnishing:

A few drops / pinch of orange/yellow food colour

Fish Biryani

How to

Steps:

1.  To marinate the fish, take a basin and put the lemon juice, salt, 'ajwain' seeds and the fish pieces.

2.  Toss and leave for 20 minutes.

3.  In a frying pan put a mug of oil on high heat.

4.  Put in the fish pieces, a few at a time, into the hot oil and quick fry them for a minute.  Do not let them them become brown.

5.  Remove them from the oil and leave them aside in a plate.

6.  To make the 'masala', put 2 tablespoons of oil in a cooking pan on high heat.

7.  Add the chopped onion and fry for a minute.

8.  Add the garlic paste and stir.

9.  Tip in the tomatoes, salt and red chilly powder. Let it cook for 5 minutes till the tomatoes soften.

10. Add the tomato puree, 'garam masala'/black pepper and stir.

11. Place the slightly fried fish, from step 5, in the 'masala' and gently pour in the cup of water. Do not stir as the fish pieces might break .

12.  Sprinkle the coriander leaves and the green chilly over it.

13.  Cover the pan and let it simmer for 5 minutes.

14.  Remove the pan from the heat and leave it aside.

15.  To prepare the rice, take a large cooking pot and put 2 tablespoons of oil in it. Place on high heat.

16.  Put in the sliced onion and stir for a minute.

17.  Add the 'zeera' seeds, stir and pour in the 4 mugs of water.

18. Add the salt and bring to the boil

19.  Put in the drained rice, stir and allow to cook for 10 - 15 minutes.

20.  Lower the heat, cover the pot and let it simmer for another 10 minutes.

21.  Stop the heat.  Remove half of the rice an put it aside on a plate.  Let the other half remain in the pot.

22.  To assemble the 'layers', carefully spoon out the 'fish masala' from step 14 and put it over the rice in the pot.

23.  Spread the rice left aside from step 21 over the 'masala' to form an even layer.

24.  Sprinkle the food colour over the rice.

25.  Cover the pot and put it on very low heat ['dum'] for 10 minutes.

26.  Stop the heat but leave the pot covered for a further 10 minutes.

27.  Spoon out carefully onto a serving platter.

28.  Serve the delicious 'Fish Biryani', hot, with 'kachumbar' / fresh salads, for special lunch or dinner.