Tasty and Easy Recipes

Ingredients:
1 cup Rice (Chawal)
2 cup Water
200 gms Cauliflower (Phool gobi) Florets
2 small Potato (Aloo)
1/2 cup fresh Peas (Matar)
1 large Onion (Pyaj)
3-4 black Cardamoms (Elaichi)
1/2 tsp Red chilli (Lal Mirchi) Powder
1 x 1 inch Cinnamon (Tuj/Dalchini)
2-4 Cloves (Lavang)
4 tblsp Oil
1 tsp Salt (Namak)

Method:
Wash and soak the rice for 1 hour, drain and keep aside.
Slice the onion finely and chop the potatoes into small pieces.
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.
Add 2 cups of water and boil.
When the water starts boiling, reduce the flame and cover and cook till the rice is done.

Ingredients:
1 cup long grain (basmati) Rice
1 cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1 1/2 tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
Silver paper (varak)
Water for boiling rice.

Method:
Wash soak and drain rice.
Bring water to boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee.
When fully done add the saffron, cardamom, cloves and half of the dry fruit.
Stir gently and cover for 10 minutes.
Garnish it with remaining dry fruit and silver paper.
Serve the kesar pulao fresh and hot.

Ingredients:
500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method:
Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and saute’.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.