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Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE: - Finely chop the onions and green chillies and keep it aside. Take a frying pan and pour some oil and bring to heat. Once it’s hot add the cinnamon, bay leaves and black cardamom and fry till for a minute. Put in the sugar and sauté till it is like caramel. Add the onions, green chillies and ginger garlic paste. Sauté till the raw smell leaves. Put the rice and sauté for two minutes. Pour in 2 cups of water and bring to boil. When the mixture begins boiling add the salt and cook till its 3/4 done. Steam cook it till it’s done. Garnish with finely chopped mint and serve. 
Preparation time : - 35 minutes Serves : - 2 HOW TO PREPARE : - Wash and soak the rice in water for 15 minutes. Drain the water completely. Take a pan and put in the ghee and bring to heat. Add the peas and the asafoetida. Fry for a minute and put in the rice and sauté briefly. Pour the water and add turmeric and salt to taste. Stir well and cover the pan. Let it boil and then reduce the flame and let it cook for 25 minutes or till the rice is cooked. Add the roasted cashew nuts to the rice and mix it. Garnish with coriander and serve. Ingredients : - 2 cups cooked rice, 1 bunch coriander leaves, few mint leaves, 5 green chillies, 5 cashew nuts, 1/4 teaspoon sugar, 1 tablespoon oil and salt to taste. Preparation time : - 8 minutes Serves : - 2 HOW TO PREPARE : - Wash the coriander, mint and chillies and cut them. Put the coriander, mint, green chillies, sugar and salt in a mixer and blend it into a fine paste. Take a pan and pour the ghee and heat it well. Pour in the coriander paste and fry for few minutes. Turn of the flame and add the cooked rice and mix well. Ensure that the paste has spread evenly. Decorate with roasted cashew nuts and chopped coriander. ADD THIS TO YOUR SOCIAL BOOKMARKS
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