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Ingredients: - 1 cup basmati rice( long grain),
1 cup sugar, few strands of kesar(saffron), a pinch of saffron colour dissolved
in 2 teaspoons warm water, 1 tablespoon mustard seeds, 4 cardamoms, 10 raisins,
4 cloves, 1 1/2 tablespoon mixed dry fruits, varak(silver paper), 2 tablespoons
pure ghee and water for boiling rice. Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE: - Soak the basmati rice for 15 minutes and then drain the water completely. Take a pan and pour the water and bring to boil. When the water begins to boil add the rice and simmer the flame. Take the sugar and dissolve in a little water. When the rice is half cooked add the ghee and stir well. Next pour in the sugar syrup. Mix well and let it cook. After the rice is done ensure you don’t over cook it. The grains should be separate. Now add the saffron, cloves, cardamoms, and one tablespoon of the chopped dry fruits. Sit gently and cover the lid for 5 minutes. Garnish with the raisins, varak and the remaining dry fruits. Keep it covered till you are about to serve so that the aroma doesn’t fade away. 
Preparation time : - 5 minutes Serves : - 2 HOW TO PREPARE : - Take a frying pan and pour the oil and bring to heat. When the oil is very hot add the mustard seeds and let them crackle. Now add the peanuts and turmeric and sauté till the peanuts turn dark brown. Next add the curry leaves. Slit the green chillies and add the next. Put salt to taste and sauté for two minutes. Turn of the flame and pour in the lemon juice and stir well. The colour of the juice will darken and then add the cooked rice and mix it up well. If you want you can serve the rice and the juice separately so that every individual can mix the rice and solution to their own taste. Ingredients : - 1 cup basmati rice( long grain), 2 medium sized tomatoes, 1 bunch methi(fenugreek) leaves, 1/2 cup green peas, 50 grams paneer, 1 tablespoon garlic paste, 2 green chillies, 1/4 teaspoon turmeric, 1 teaspoon red chilly powder, 1 tablespoon butter and salt to taste. Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE : - Wash the methi(fenugreek) leaves and finely chop them. Do not cut the leaves and then wash it because you will loose all the vital nutrients. Finely chop the tomatoes and chillies separately and set it aside. Cut the paneer into cubes and deep fry it and set it aside too. Take a pan and pour the oil. Bring to heat and when done add the garlic paste and sauté continuously till it turns golden brown. Add the tomatoes, chillies, red chilly powder and turmeric and sauté till the raw smell of the masala leave. Next add the methi and peas. Stir fry for 5 minutes. Add the rice and fry for two minutes. Mix it up well and then pour water enough to cover the rice. Mix the salt and then pressure cook on a low flame for five minute or for the first whistle. Garnish with the fried paneer and serve. |
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