Ingredients:

• 2 Cups Rice
• 1 Cup Toor Dal (Red Gram split)
• 2 Onions
• 1 tsp Jeeram (Cumin Seeds)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili powder
• 1 tsp Ginger and Garlic paste
• 1 tsp Green chili paste
• 2 tbsp Butter
• 1 Tomato
• 1 Potato cubed and deep fried(can be substituted with fried bread pieces)
• Salt
• 1 tsp Garam Masala Powder
• Coriander Leaves, Chopped
• Mint Leaves, Chopped
• 1 tbsp Ghee

Method:

• Soak Rice for an hour and cook till half done.
• Soak dal for 2 hrs and half cook with a pinch of turmeric powder.
• Heat ghee and add a tsp of jeeram.
• Add the chopped onions and fry for sometime.
• Add red chilly powder, turmeric powder, ginger paste, garlic paste and green chilly paste, and fry.
• Add chopped tomatoes and fry until the moisture evaporates.
• Now add the cooked toor dal, fried onions, garam masala powder, potatoes/bread, salt, chopped mint leaves and mix well.
• In a kadai spread half of this mixture and spread a layer of cooked rice on top of that.
• Add some butter, sprinkle garam masala and chopped pudina leaves.
• Over this spread the other half of the mixture and on it spread the rice and add butter, garam masala.
• Garnish with chopped coriander leaves.

Ingredients:

• Basmati rice 500gms
• Eggs 3
• Onions 1
• Green chillies 2
• Ginger 1″piece
• Cinnamon 1
• Clove 2
• Bay leaf 1
• Pepper powder 1 tbsp
• Salt as per taste
• Oil 4 tbsp

Method:

• Beat egg and add pepper.Make a big omelet and cut it into small pieces.
• Heat oil,add all the masala.Saute till they are fried.
• Add onions,ginger and green chillies.Saute till they are pink in colour.
• Now add rice to the above mixture and mix thoroughly.

Ingredients:

• Raw Rice – 1 cup
• Grated coconut – 1 cup
• Red chilly – 2
• Green chilli – 4
• Bengal gram dhal – 1 teaspoon
• Asafotida – ¼ teaspoon
• Cashew nut – 1 tablespoon
• Coconut Oil – 4 or 5 teaspoons
• Mustard – Half teaspoon
• Curry leaves – few
• Salt – 1 teaspoon or as per taste

Method:

• Cook rice till soft (But not mushy). Put it in a plate or broad vessel and spread it.
• Sprinkle one or two teaspoon oil over it.In a kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown.
• Add cashew nuts, chillies, asafetida powder and curry leaves and fry for a while.
• Now add coconut gratings and fry for two/three seconds.
• Add cooked rice to this and mix gently.
• Garnish with coriander leaves.

Ingredients:

• Raw Rice – 2 cups
• Onion – 2
• Tomato – 2
• Green Chillies – 4
• Fresh Ginger – a small piece
• Garlic – 8 cloves
• Green Peas – ¼ cup
• Carrot – 1
• Beans – 4
• Potato – 1
• Cauliflower florets – ½ cup
• Chilli powder – 1 teaspoon
• Coriander powder – 2 teaspoon
• Turmeric powder – a pinch
• Ghee or Oil – 8 tablespoon
• Bay Leaves – few
• Cloves – 4
• Cinnamon – few sticks
• Salt – 1 teaspoon
• Lemon juice – 1 teaspoon
• Coriander leaves – few

Method:

• Wash and soak the rice for 15 minutes. Cut the onion lengthwise. Slit the green chilli lengthwise. Chop the tomato, garlic and ginger.
• Cut the vegetables into medium size pieces.In a pressure cooker put the ghee or oil and when it is hot, add bay leaves, cloves and cinnamon sticks.
• Fry little and add onion, green chillies, garlic and ginger and fry till the onion turns transparent. Add tomato and fry for a while.
• Add chilli powder, coriander powder, turmeric powder and salt. Stir well. Add the vegetables. Mix well. Now add the soaked rice and fry till it is hot to touch.
• Add 4 cups of water and pressure cook for two whistles.
• Garnish with coriander leaves.

Ingredients:

• Rice – 1 cup
• Fresh Coriander Leaves – 1 small bunch
• Green Chillies – 2 Nos
• Fresh Ginger – a small piece
• Tamarind – a small gooseberry size
• Urad Dhal – 1 tablespoon
• Oil – 1 tablespoon
• Mustard – ½ teaspoon
• Salt – 1 teaspoon or as per taste

Method:

• Cook the rice till soft (not too soft).In a kadai put one teaspoon oil and fry urad dhal till it becomes light brown.
• Add green chillies split into two and ginger chopped and fry for a while. Add tamarind also and fry everything together. Cool it. Grind this to a coarse paste.
• Before removing add coriander leaves chopped to this and grind it to a fine paste. In the Kadai put the remaining oil and when it is hot add mustard.
• When it pops up, reduce the heat and add cooked rice, salt, ground coriander paste. Mix well keeping the flame to low. Once everything blended well, remove it.

Ingredients:

• 1 cup raw rice
• To roast:
• A handful of fresh curry leaves
• 2 red chillies
• 1 tablespoon Bengal gram dhal
• 1 teaspoon Urad dhal
• ¼ teaspoon black pepper
• ¼ teaspoon asafetida powder
• 1 tablespoon coconut gratings
• For seasoning:
• 5 cashew nuts broken into small bits
• 2 tablespoon oil
• 1 teaspoon mustard seeds
• Few curry leaves
• 1 teaspoon salt

Method:

• Cook the rice till soft.In a kadai, put one teaspoon oil and roast Bengal gram dhal, urad dhal, red chillies, black pepper and asafetida.
• Now add the curry leaves and coconut and fry for a while on low flame. Let it cool. Then Grind this to a powder.In a kadai put the remaining oil and when it is hot add the mustard seeds.
• When it pops up, add cashew nuts and curry leaves and then add the cooked rice.
• Keep the flame low. Add curry leaves powder along with salt to the rice and mix well.