Egg Fried Rice

Ingredients: 

• 1 1/2 cup basmati rice
• 3 eggs - scrambled 
• 1/2 cup finely chopped carrot 
• 1 cup chopped spring onion 
• 1/2 cup capsicum - cut into thin strips (I have used red and yellow bell peppers) 
• 1/4 cup onion - cut into thin strips 
• 1 tbsp minced ginger 
• 1 tbsp minced garlic 
• 2 tsp pepper powder - according to your need 
• 2 tsp soya sauce 
• 2-3 tsp tomato-chili sauce 
• salt to taste 
• 2 tbsp cooking oil

Method:

• Soak basmati rice in water for 15 minutes.
• Bring 5-6 cups water to boils in a pot. 
• Take the soaked rice and drain the water completely. Add rice to the boiling water. 
• Add salt and 2 tsp oil. Mix well and cook it uncovered on medium flame for 10-15 minutes till the rice is 90% cooked. 
• Remove from the heat and drain the water completely. 
• Spread rice on a plate and keep aside. 
• Heat 2 tbsp oil in a heavy bottomed kadai or wok. 
• Add minced ginger and garlic. Saute a while. 
• Add chopped onions and fry for few seconds. 
• Add chopped carrot, capsicum and spring onion. Cook for 2 mins. 
• Add scrambled egg and saute a while. 
• Add soya sauce and tomato-chili sauce. Cook for few seconds. 
• Add pepper and salt to taste. 
• Adjust the salt since soya sauce has salt in it. Add cooked rice and stir well. 
• Cook for 2 mins on medium flame. Check the salt and adjust it. 
• Sprinkle chopped spring onion and serve hot with any manchurian sauce.

Bokhari Rice

Serves : 6  Persons
Duration : 70 Min

Ingredients:
2 Cups Basmati Rice
1/4 Cup Vegetable Oil
500 Gram Meat Pieces
1 Large Chopped Onion
2 Cloves Minced Garlic
1 Teaspoon Chopped Ginger
2 Cups Grated Carrot
1 Tablespoon Mixed Spices
2 Teaspoons Cumin
1/2 Teaspoon Turmeric
1/2 Teaspoon Ground Cardamom
1 1/2 Teaspoons Salt
1/4 Teaspoon Black Pepper
4 Cups Chicken Broth or Water

Preparation:
1. Wash rice and soak in salted water for 15 minutes.
2. In a large pot heat oil over medium heat. Add meat pieces and stir until brown. Stir in onion, garlic, and ginger. Stir until onions are caramelized.
3. Add carrot, mixed spices, cumin, turmeric, cardamom, salt, black pepper, and water. Cover the meat and let simmer until meat is well done.
4. Remove meat from broth. Set aside. Drain rice and add to the broth. Add enough water to reach ½ an inch above the rice. Bring to a boil over high heat until rice absorbs most of the broth.
5. Place meat pieces on top of the rice. Cover pot and reduce heat to low. Let simmer for 30 minutes.
6. To serve garnish rice with fried raisins and almonds.

Lemon Rice

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:

Heat oil in a pan and add mustard seeds, allow to splutter.

Add turmeric powder and peanuts, fry till brown.

Now add green chilies, curry leaves, salt and fry for 2 minutes.

Take it off from the flame and add lemon juice and mix well.

Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

source: indianfoodforever.com

Fish Biryani

INGREDIENT:
1 kg rock – cod, salmon or any other fish
1 cup masoor (heaped)
2 cups Basmathi rice
2 cups ground tomato
½ cup tomato pureee
½ cup yoghurt or maas
1 cup fried onion
1½ teaspoon ginger-garlic
4 whole green chilies (slit)
1 tablespoon lemon juice

METHOD:

Marinate fish with basic fish masala.
Bake in pre- heated oven at 220c for 5 minutes.
Set aside.
Soak masoor overnight in cold water.
Boil in salted water until done.
Drain and set aside.
Boil rice in salted water for 5-10 minutes (until half- done)
Drain rice and set aside.
In a large dish, mix tomato puree, yoghurt, onion, ginger garlic, green chilies, lemon juice and all the dry ingredients.
Adjust salt to taste.

Source: Radioislam.co.za

Kitcheree (Yellow rice with Lentils)

Ingredients:
1 – 1 ½ ltr water
1 cup oil dholl
2 cups rice
2 Tbsp coarse salt
2 cardamoms sticks
¼ tsp tumeric powder
Few slices of onions
3 Tbsp ghee

Method:
Allow dholl to soak for an hour
Wash throwing off loose skins
Bring water to boil
Add salt and spices then add the dholl and washed rice and bring to boil 15/ 20 min it must not be mushy. Drain and steam for 15 min in moderate oven. Before serving, brown onion slices in ghee and pour over kitchree, tossing rice lightly.

Lemon Rice

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:

1. Heat oil in a pan and add mustard seeds, allow to splutter.
2. Add turmeric powder and peanuts, fry till brown.
3. Now add green chilies, curry leaves, salt and fry for 2 minutes.
4. Take it off from the flame and add lemon juice and mix well.
5. Now add this to the boiled rice and mix well. Lemon rice is ready to be served.

Stir Fry Rice

Ingredients:
2 Cups Cooked Rice
1 Cup Grated Carrots
1 Large Chopped Onion
1 Red Pepper Chopped
3 Green Chillies Chopped
1 Cup Chopped Cabbage
2 Tbls Grated Ginger
1 Tbls Garlic
Soya Light to taste
1 Tsp Sesame Oil
2 Tbls Peanut Oil (optional)

Method:
Keep the above ready before you start cooking.
1 Cup Cubed Chicken / Lamb / Shrimps / Headless prawns
1 Egg
Heat the wok with 2 tbls of oil.
Stir fry onion, ginger & garlic
Add the chicken or your choice of meat
Lastly add the vegetables & stir
Add soya, sugar, sesame oil & cooked rice
Cover wok with loose lid to settle flavor

Before you serve this dish …Beat egg and make an omelette
Remove from heat, cut into small strips and mix into the rice dish

Bukhari Rice

Ingredients:

1 big onion chopped

¾ cup ghee or oil

1 tsp cumin seeds

5 Cardamom Pods

5 Whole black peppercorns
3 Pieces cinnamon bark
1 chicken,, washed and disjointed
2 cups chopped tomatoes
3 cups carrots, cut into strips
¼ cup roughly ground coriander seeds
1 Tbsp pounded fresh ginger
1 tsp crushed garlic
2 ground or chopped green chillies
4 ½ tsp salt
3 ½ cups basmati rice, washed
1 cup cooked chick peas
¼ cup ghee
3 Tbsp pine kernels
2 Tbsp chopped Almonds
2 Tbsp sultanas

Method:
Place onions, ghee, cumin, cardamom, pepper and cinnamon in a pot and braise until onions turn light brown.
Add the meat and ¼ cup water. Cook over medium heat and braise for a few minutes.
Add the tomatoes, carrots, coriander, ginger, garlic, and chillies, then cook for 5-7 minutes, or until a thick gravy forms.

Pour over the boiling water, add salt and bring to a rapid boil.

Add the rice and stir well. Close tightly with lid and cook over medium heat until water burns out, about 5-10 minutes. Reduce heat and steam until cooked.

Add the chickpeas to the rice and toss well.

Place the ghee, pine kernels and almonds in a pan. Fry over heat until almonds have browned lightly. Add the raisins and stir until puffed up, then pour over the rice and stir lightly.

Serve with spiced yoghurt