ONION RICE

INGREDIENTS:

1 cup rice
1 medium sized onion (sliced) 
1/2 cup green peas 
3 nos chopped green chillies 
little garlic 
1 tsp Mustard and cumin seeds for seasoning
For garnish chop coriander leaves and fried onions (barista)
salt to taste

PREPARATION:

1. Cook the rice separately and keep it aside. 

2. Heat oil in a pan and season with mustard and cumin seeds. Add sliced onions and chopped green chillies, fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 

3.Add the boiled rice to the mixture and cook for 5 min. Then garnish with chopped coriander and barista.

GREEN PULAO

INGREDIENTS:

One bunch of fresh coriander leaves, finely chopped 
A handful of fresh mint leaves 
8 nos Green chillies 
1 tspn Ginger and garlic paste 
1 tsp Garam masala
Salt to taste 
2 nos Onion (chopped finely) 
4 tspns oil 
2 cups rice (cooked beforehand) 
water 
A handful green peas 
2 nos boiled potatoes (small pieces) - fried in oil

PREPARATIONS:

1.Grind coriander leaves, mint leaves, green chilies, together with a little water. Keep aside. 

2.Fry onions till golden brown, add garam masala and ginger and garlic paste. Fry till oil separates then add the ground ingredients with a little water. Let it cook till you get a nice aroma and it should thicken. Add salt to taste. Then you can add peas and the fried potatoes. 

3.Take rice which should be cooked well before and let it cool. Then you add rice to the masala and stir well till the masala has spread out on the rice. Cook for 5 mins and then witch off the flame 

4.Serve hot with any veg, non-veg dish or as it is with some pickles.

CHICKEN BIRYANI

(SERVING 3 TO 4 PEOPLE)

INGREDIENTS:

300 gms Rice (Basmati)

600 gms Chicken pieces.

Whole garam masala black cardamom (4 nos), Cinnamon (2 large stick), bay leaf (4 nos), black peppercorns (8 nos), cloves (8 nos) and coriander seed (12 nos)
4 nos Sliced onions

2 tbsps Chopped garlic 

2 tbsps Chopped ginger

3 tsps Red chili powder

1 tbsp Coriander powder

2 tsps Turmeric powder

3 nos Chopped tomatoes

1 cup Chopped green coriander

1 cup Curd 

1/2 gm Saffron

3 tsp Garam masala powder

1/2 cup Milk

2 tbsps Butter

1 cup Golden fried sliced onions

1 tbsp Ginger julienne's

5 tbsps Oil 

2 tbsps Mint leaves

Salt To taste

PREPARATION:

1. Pick, wash and soak rice in water for about 30 minutes.

2. Boil water, add ½ of the Whole Garam Masala and salt and boil rice till ¾th done. Drain rice and keep aside.

3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp of Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

4. Heat oil thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp of Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside. 

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.

8. Cover and seal with aluminum foil or Roti dough. Cook on slow flame for 10 to 12 minutes.