Tomato Rice

Ingredients used in Tomato rice:

•  Green chillies (chopped) - 2 piece.
•  Garam Masala powder - 1/2 teaspoon.
•  Cooked rice - 4 cup.
•  Chopped coriander - 1/2 bunch.
•  Chilli powder - 1 teaspoon.
•  Salt - to taste.
•  Ghee & oil - 1 1/2 tablespoons.
•  Cashew nuts - 1 tablespoons.
•  Urad dal - 1/2 teaspoons.
•  Chana Dal - 1/2 teaspoons.
•  Chopped ginger - 1 piece.
•  Curry leaves - 1 springs.
•  Cumin seeds - 1/2 teaspoon.
•  Mustard seeds - 1/2 teaspoon.
•  Red chillies - 3 piece.
•  Onion - 1/2 numbers.
•  Tomato - 3 numbers.

Method:

• Heat ghee and oil, add the red chilies, mustard seeds, cumin seeds.
• Then add chana dal, urad dal, and broken cashew nuts.
• When they turn color, add the chopped onions and fry them till they turn transparent.
• Add chopped ginger, chilli and curry leaves and tomatoes
• Fry for 5 minutes.Add garam masala,salt,chilli powder and keep frying for a minute.
• Add the boiled rice and adjust the seasoning,garnish with chopped coriander.

Coconut Rice

Ingredients used in Coconut Rice:

•  Chana dal - 1 tablespoon.
•  Curry leaves - 2 springs.
•  Salt - to taste.
•  Chopped ginger - 1/2 teaspoon.
•  Mustard seeds - 1 teaspoon.
•  Cumin seeds - 1 teaspoon.
•  Green chilies - 1 number.
•  Cashew Nuts - 15 number.
•  Grated coconut - 2 cup.
•  Boiled rice - 6 cups.
•  Red chilies - 3 number.
•  Urad dal - 1 teaspoon.
•  Chopped coriander leaves - 1/2 bunch.
•  Ghee - 2 teaspoons.

Method:

• Cook rice separately and make sure it is fluffy.
• Heat ghee in a pan, add cumin seeds, mustard seeds, red chillies whole and saute till the aroma is released.
• Now add chana dal, urad dal, green chillies, ginger, curry leaves, cashew nuts, salt and saute it.
• Then add the grated coconut  and chopped coriander leaves then gently stir-fry.
• At last, add the rice and toss it for 2-3 minutes. Serve it hot.

Palak Paneer(Spinach Paneer)

Ingredients used in Palak Paneer:

•  Palak (Spinach)– 5 bunch.
•  Onion (chopped) – 1 number.
•  Green chilies (chopped) – 2 number.
•  Red chilli powder – 1/2 teaspoon.
•  Ginger garlic paste – 1 tablespoon.
•  Tomato (chopped) – 1 number.
•  Salt – to taste.
•  Coriander powder – 1 teaspoon.
•  Cumin powder – 1 teaspoon.
•  Dry garam masalas (4 cinnamon stick, 7 cloves,4 cardamom) – 2 numbers.
•  Cream fresh – 1 tablespoon.
•  Fenugreek leaves powder – 1 teaspoon.
•  Garlic – 5 numbers.
•  Turmeric powder – 1/4 teaspoon.
•  Paneer (chopped) – 250 grams.
•  Cumin seeds – 1 teaspoon.
•  Garlic (chopped) – 3 clove.

Method:

• Clean and wash spinach and immerse in boiling water for 2 minutes.
• Mash it with a mixer or some prefer to chop and use.
• Heat oil in a deep pan, add whole garam masala, cumin seeds, chopped garlic (optional).
• Now add onions, a pinch of salt and fry until golden brown then add turmeric and ginger garlic paste, saute it. Add chopped tomatoes, mix it till tomatoes are mashed up, later add all spices ( coriander powder, cumin powder), fenugreek leaves powder,chopped green chillies, and red chilli powder.
• Now add the spinach (palak) and cook till it oozes out oil. Cut paneer into pieces. (some use it fried) if you have fresh paneer just add.
• Add paneer pieces to the gravy and simmer in for few minutes.
• Top with a little cream and serve it.

Shrimp Biryani(Prawns Biryani)

Ingredients used in Shrimp Biryani:

•  Ginger garlic paste – 1 tablespoons.
•  Curd – 2 cup.
•  Jeera powder – 1 teaspoons.
•  Biryani masala – 1 tablespoons.
•  Red chilly powder – 1 teaspoons.
•  Dalchini (cinnamon) – 1 inch
•  Green Cardamom – 1 numbers.
•  Black Cardamom - 2 numbers.
•  Jeera – – 1/2 teaspoons.
•  Coriander leaves – 1 numbers.
•  Oil – 1 cup.
•  Fried onion – 1 numbers.
•  Shrimp(Prawns) – 400 grams.
•  Coriander powder – 1 teaspoons.
•  Basmati rice – 2 cup.
•  Chilli powder – 1/2 teaspoons.
•  Salt – 1 to taste.
•  Green chilli (finely chopped)– 1 teaspoons.
•  Mint – 1 bunch.

Method:

• Mix the turmeric, chilli powder, salt, ginger, garlic, onion, garam masala and 1/2 cup yogurt and marinate the prawns in it, for 1/2 an hour.
• Then heat the oil and saute the shrimp(prawn) mixture in it over high heat, till brown.
• Take off the heat and mix in the rest of the yogurt, cream, coriander and half the fried onions.
• Place 1/2 the rice in a greased pan in a layer.
• Add the shrimp(prawn) mixture in a layer over this and cover with the rest of the rice.
• Seal the pan and place over low heat for 20-30 minutes.
• Serve hot garnished with the rest of the fried onions.

Beetroot Chutney

Ingredients used in Okra Fry:

•  Turmeric powder - pinch.
•  Beetroot -2 number
•  Salt - to taste.
•  Garlic - 3 cloves
•  Tamarind pulp - 1 tablespoon
•  Coriander seeds - 1 tablespoon
•  Red chilli dry - 4 number
•  Chana dal - 1/2 teaspoon
•  Urad dal - 1/2 teaspoon
•  Oil - 1 tablespoon.
•  Curry leaves - 1 spring
•  Mustard seeds - 1/4 teaspoon.
•  Cumin seeds -.1/2 teaspoon.
•  Cilantro - 1 spring

Method:

• Dry roast the coriander seeds,red chilli dry,chana dal,urad dal,cumin seeds.
• Keep it aside and let it cool then grind into fine powder.
• Add oil, fry the beetroot pieces till it becomes soft.
• Add tamarind pulp, fried beetroot pieces,garlic cloves,salt and grind into coarse paste.
• Finally add the tempering,cilantro on top of it.

Simple Okra Fry(Bhindi Fry)

Ingredients used in Okra Fry:

•  Turmeric powder - pinch.
•  Salt - to taste.
•  Garlic - 3 cloves
•  Cashews - 10 number
•  Chilli Powder - 1/2 teaspoons.
•  Sesame powder(optional) - 1 tablespoon
•  Chana dal - 1/2 teaspoon
•  Urad dal - 1/2 teaspoon
•  Bhindi(okra) - 500gms.
•  Oil - 2 tablespoons.
•  Curry leaves - 1 spring
•  Mustard seeds - 1/4 teaspoon.
•  Cumin seeds -.1/2 teaspoon.

Method:

• First cut okra(bhindi) into small thin pieces.
• Add oil, put mustard seeds,cumin seeds,chana dal,ural,garlic,curry leaves and cashews let it roast till the garlic is brown color.
• Add sliced okra pieces,turmeric and salt and fry it.
• Now add chilli powder,sesame powder and salt to taste.
• Close the lid shake them once after frying for 4 mins so that every side of bendi gets fried well.

Pappu Charu(Dal soup with vegetables)

Ingredients used in Pappu Charu:

•  Curry leaves - 1 springs.
•  Garlic - 3 cloves
•  Chana dal - 1 teaspoon.
•  Urad dal - 1 teaspoon.
•  Turmeric powder - pinch.
•  Onions - 1 cup.
•  Carrot - 1/2 cup.
•  Drumsticks - 8 number
•  Okra - 1/2 cup.
•  Green chilli - 4 number.
•  Red chilli dry - 3 number.
•  Cumin seeds - 1 teaspoon.
•  Mustard seeds - 1 teaspoon.
•  Tomato - 1 number.
•  Oil - 1 tablespoon.
•  Tamarind pulp - 2 tablespoon.
•  Toor dal cooked - 1 cup.
•  Coriander leaves - 2 springs.
•  Salt - to taste..
•  Ghee - 1 teaspoon.

Method:

• Boil Dal and mash keep it a side.
• Take pan add oil and ghee, put mustard seeds, cumin seeds, red chillies dry, garlic,curry leaves,chana dal,urad dal.
• Add turmeric,green chillies, onions and tomatoes mix well and now add all the vegetables and salt cook till it becomes soft. 
• Add mashed dal and water let it comes to boil and then cook  for 15 min.
• Garnish with Coriander leaves.

Malai Kofta

Ingredients used in Malai Kofta:

•  Oil – to fry.
•  Cumin powder – 1 tablespoon.
•  Ginger garlic paste – 1 tablespoons.
•  Garam masala – 1 slice.
•  Cream – 1/2 cup.
•  Coriander powder – 1 tablespoon.
•  Coriander leaves (chopped) – 1/4 bunch.
•  Green chilli (chopped) – 3 numbers.
•  Onion (chopped) – 2 numbers.
•  Paneer (grated) – 1 cup.
•  Red chilli powder – 1 tablespoon.
•  Salt – to taste.
•  Turmeric powder – 1 pinch.
•  Shahi jeera – 1 teaspoon.
•  Mix vegetable (grated) – 1 cup.
•  Potato (grated boiled ) – 1 cup.
•  Nuts – 20 grams.
•  Tomato – 2 numbers.

Method:

• Mash the potatoes, mixed vegetables, paneer, and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up) Season with salt.
• Make this dough into balls and put 1/2 a tsp of the nuts and mix in the centre of each ball. Roll into perfect rounds. Coat it with some cornflour or all-purpose flour.
• Heat the oil and deep fry the koftas on a medium flame till pale golden colour.
• Drain on paper towels and keep aside.

For the gravy:

• first, heat the 2 tbsp of oil in a deep pan and fry the onions until light brown.
• Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.
• Heat oil in a pan, add black cumin.
• Put this paste back into the pan and fry till the oil begins to separate from the masala.
• Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
• Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
• Add cream, If you don’t have cream add little milk and mix fast without curdling and add finely grated paneer that will give good creamy texture.
• Gently add the koftas to this sauce/gravy and stop cooking.
• Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.

Egg Biryani

Ingredients used in Egg Biryani:

•  Salt –  to taste.
•  Mint – 1 bunch.
•  Plain yogurt – 2 cup.
•  Whole garam masala – 10 numbers.
•  Black cumin – 1 teaspoons.
•  Fresh coriander/cilantro leaves – 1 teaspoons.
•  Biryani masala powder – 50 grams.
•  Fried onion – 1 teaspoons.
•  Green chillies – 4 numbers.
•  Oil – 1 tablespoons.
•  Ginger garlic paste – 1 tablespoons.
•  Onions – 1 large.
•  Eggs – 8 numbers.
•  Basmati rice – 500 grams.
•  Clarified butter – 6 teaspoons.

Method:

• Wash and soak rice for at-least 45 minutes or 1 hour. Boil eggs shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
• In a kadai or pot, heat the clarified butter or oil.
• And whole garam masala spices(shahi jeera, cardamom, cloves, biryani flower, bay leaf, star anise) and fry the onions until they become golden brown and add salt, cashew nuts, ginger garlic paste, green chillies, mint and coriander leaves, biryani masala and curd and cook In the same masala measure 1 (1/2) times the amount water to rice and bring it to boil add soaked rice and mix well and cook by covering till rice is done.
• Then make a paste of red chili powder, ginger garlic paste, coriander powder, cumin powder, salt, and 1/2 an eggs, besan.
• Later coat the boiled eggs with above mixture and fry them with some butter until the eggs get coated with the spices. Remove the eggs and set aside.When the air holes appear on the rice surface, reduce the stove heat to low.
• Cook until all of the water has absorbed and the rice is tender. Top rice with eggs and sprinkle saffron water.

Gutti Vankaya Fry (Stuffed Eggplant Fry) or (Brinjal Fry)

Ingredients used in Gutti Vankaya Fry(Stuffed Eggplant Fry):

•  Salt - as per taste 
•  Baby eggplant - 10 number
•  Water - as per consistency
•  Oil - 1 tablespoon
•  Red chilli dry - 4 number
•  Chana dal - 1 tablespoon
•  Urad dal - 2 tablespoon
•  Fenugreek seeds - 1 teaspoon
•  Coriander seeds - 1 tablespoon
•  Jeera - 1 tablespoon
•  Tamarind pulp - 4 teaspoons
•  Garlic cloves - 5 number
•  Curry leaves - 1 
•  Turmeric powder - pinch

Method:

• First slit the eggplant in the center and put them in a salt water.In a pan heat oil and fry the eggplant for 1 min till it become soft and remove.
• Take a pan add little oil, add red chilly dry, chana dal,urad dal,fenugreek seeds.coriander seeds,jeera,tamarind,garlic,curry leaves,salt,turmeric powder and fry till golden brown colour, once it done let it cool down and make it into a fine powder.
• Now take the brinjals fried, take the masala powder add little water and stuff into the brinjal keep a side.
• Now in another pan add little oil spread the stuffed brinjal close it with the lid and cook for 20min in a very slow flame, keep turning, if required add salt, coriander and switch off the flame.

Simple Tomato Dal(Tomato Pappu)

Ingredients used in Tomato Dal:

•  Curry leaves - 12 numbers.
•  Cumin seeds - 1 teaspoons.
•  Garlic (crushed)flakes - 8 numbers.
•  Green chillies (slit into half & seeded) - 4 numbers.
•  Onions (finely chopped) - 90 grams.
•  Clarified butter - 1/4 cup.
•  Toor dal - 1 cup.
•  Mustard seeds - 3/4 teaspoons.
•  Salt - to taste.
•  Red chilli powder - 1 teaspoons.
•  Whole red chillies - 4 numbers.
•  Tomatoes (chopped) - 500 grams.
•  Tamarind pulp - 2 tablespoons.
•  Turmeric powder - 1 teaspoons.

Method:

• Put daal in a pressure cooker and cook till it comes 5-6 whistles.
• Add oil add garlic, onion, add tomatoes, turmeric, red chilli powder and green chillies. Cook all the ingredients scum, reduce to low heat, simmer, stirring at regular intervals, add mashed lentil ,Continue to simmer,add tamarind pulp and stir.
• To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir -fry until golden brown.
• Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal. Remove and adjust seasoning.

Chicken Fried Rice

Ingredients used in Chicken Fried rice:

•  Egg – 1 number.
•  Oil – as required.
•  Ajinomoto – pinch.
•  Vinegar – 1/4 tea spoon.
•  Soya sauce – 2 tablespoons.
•  Green or red chilli sauce – 1/2 teaspoon.
•  Peas – 1/4 cup.
•  Diced carrots – 1/4 cup.
•  Diced celery – 1/4 cup.
•  Diced chicken – 500 grams.
•  Cooked rice( left over rice works best) – 3 cups.
•  Pepper powder – 1 teaspoon.
•  Ginger and garlic (chopped) – 1 tablespoon.
•  Corn flour – 1/2 teaspoon.
•  Diced onion – 1 number.
•  Salt – to taste.
•  Sweet corn – 1/4 cup.
•  Spring onions(chopped) – 1 tablespoon.

Method:

• Marinate chicken pieces with 1/2 teaspoon pepper powder, salt, corn flour, little egg for 20-30 minutes.
• Take a pan, add oil to fry chicken, once chicken is cooked then transfer to a bowl.
• Heat 1 teaspoon of oil in a pan, add finely chopped ginger, garlic, onion, egg and saute it.
• Then season with pepper powder, salt, ajinomoto, vegetables, vinegar, soya sauce and cook until vegetables are semi-cooked.
• At last, add chicken along with rice and mix it well.
• Add spring onion, chilli sauce and mix.

Vegetable Fried Rice

Ingredients used in Vegetable Fried Rice:

•  Ajwain seeds – 1 teaspoon.
•  Basmati rice – 2 cups.
•  Salt – to taste.
•  Butter – half slice.
•  Cloves – 2 numbers.
•  Garlic – 5 numbers.
•  Ginger – 1 small.
•  Cabbage – 1 tablespoon.
•  Capsicum or green bell pepper – 1 numbers.
•  Beans – 10 numbers.
•  Carrot – 1 number.
•  Water – 3 cups.
•  Onion – half number.
•  Green chillies – 5 numbers.
•  Black pepper ground – 1 teaspoon.

Method:

• Soak the rice for half an hour. Cook it in rice cooker by adding 1 teaspoon of olive oil, ajwain seeds, salt to taste and 2 number of garlic.
• When the rice is done take it out and spread it in a plate. Cut all the vegetables in length wise it should be thinner in width.
• In a pan add butter, saute cloves, onion, ginger , garlic(shredded), green chillies when the raw smell of ginger and garlic is done, add all the vegetables and saute it until cooked Add little salt to it.
• If you want you can also add soya sauce at the end. Mix this vegetable and rice well along with freshly ground pepper.
• Serve it with raita or any gravy.

Mutton Dum Biryani(Goat Biryani)

Ingredients used in Mutton Dum Biryani:

•  Turmeric powder – 1 teaspoon.
•  Saffron – 1 teaspoon.
•  Coriander leaves (chopped) – 1 bunch.
•  Salt – to taste.
•  Red chili powder – 1 tablespoon.
•  Oil – as required.
•  Ginger garlic paste – 2 tablespoons.
•  Golden fried sliced onions – 2 cups.
•  Mint leaves (chopped) – 1 bunch.
•  Green chilies – 3 numbers.
•  Curd – 2+1/2 cups.
•  Mutton – 1000 grams.
•  Basmati rice – 500 grams.
•  Black cumin seeds – 1 teaspoon.
•  Garam masala powder – 2 tablespoons.
•  Lime juice – 1 number.
•  Meat tenderizer – 1 teaspoon.
•  Coriander powder – 1 tablespoon.
•  Cumin powder – 1/2 teaspoon.
•  Pepper(crush) – 1 teaspoon.
•  Mace – 1 number.
•  Cloves – 3 numbers.
•  Black cardamom – 1 number.
•  Green cardamom – 3 numbers.
•  Crush pepper – 1 teaspoon.
•  Water – as required.

Method:

• Soak rice for about 40 minutes.
• First, boil the water, add oil, salt, rice, shahi jeera then cook the rice for 40% in it,
• Then cook the rice until 50% done, a drain and keep aside.
• Next, marinate mutton with a meat tenderizer for 1 hour, keep aside.
• Then add chopped green chillies, salt, red chilli powder, shahi jeera, coriander leaves, half of mint leaves, cumin powder, half of fried onion, crushed pepper powder, mace, cloves, black cardamom, green cardamom, lime juice, curd, some oil, mix well.
• Now in another heavy bottomed pan, add the marinated mutton in the bottom and top it off with 40% cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
• Repeat the same process twice with 50% cooked rice, sprinkle saffron water, coriander leaves, mint leaves, garam masala powder, fried onion. Cook for 30 minutes by placing tightly closed lid.

Kadai Paneer

Ingredients used in Kadai Paneer:

•  Garam masala – 1 teaspoon.
•  Chilly powder – 1 tablespoon.
•  Butter – 2 tablespoons.
•  Fennel seeds – 1/2 teaspoon.
•  Cumin seeds – 1 teaspoon.
•  Coriander seeds – 1 tablespoon.
•  Red chilli whole – 4 numbers.
•  Peppercorns – 9 numbers.
•  Paneer – 300 grams.
•  Onions (medium size cubes) – 1 numbers.
•  Bell pepper (cut into cubes) – 1 numbers.
•  Tomato puree – 250 grams.
•  Salt – to taste.
•  Sugar(or Honey) – 1/2 teaspoon.
•  Cream – 2 tablespoons.

Method:

• Heat a pan add peppercorn, red chilies, coriander seeds, cumin seeds, fennel seeds (optional) dry roast these ingredients till the flavor comes out.
• Then add fenugreek leaves, roast them transfer into to a plate and let it cool down make a coarse powder in the mortar pestle.
• Divide into two parts one is slightly finer, and another is coarse powder.
• Heat butter in a pan add made finnier powder cook this masala in the butter,
• To the same pan, even add chili powder, garam masala powder, onion, bell pepper, and then add tomato puree (blanched remove the skin and cut them into small pieces) let this cook till raw flavor is gone add salt, sugar, paneer (fry them).
• Sprinkle kadai masala and add coriander leaves, cream, mix it well.

Chicken Pulao

Ingredients used in Chicken Pulao:

•  Fried cashew nuts – 10 number.
•  Coriander leaves – 1 bunch.
•  Poppy seeds – 2 teaspoons.
•  Coriander powder – 1 tablespoon.
•  Salt – to taste.
•  Turmeric powder – 1/4 teaspoon.
•  Chili powder – 1 tablespoon.
•  Green chillies slit – 6 numbers.
•  Ginger garlic paste – 1 tablespoon.
•  Cinnamon stick (1 inch) – 4 pieces.
•  Cloves – 6 numbers.
•  Cardamom – 4 numbers.
•  Curry leaves – 2 springs.
•  Mint leaves – 1 bunch.
•  Curd – 1 cup.
•  Oil – 2 tablespoons.
•  Onion sliced – 1 cup.
•  Fresh coconut – 1/2 cup.
•  Chicken – 500 grams.
•  Basmati rice soaked – 1 cup.
•  Water – as required.
•  Black cumin seeds – 1 teaspoon.
•  Lime juice – 1 tablespoons.

Method:

• Marinate the chicken add salt, red chili powder, curd, mint leaves, curry leaves and mix it once and keep aside.
• In a pan add poppy seeds, whole garam masala, after dry roasting let it cool down then transfer into a blender and make it into a fine powder. Then add fresh coconut pieces and make into a fine paste and keep aside.
• Take another pan and add oil, whole garam masala, onion, salt and saute it well.
• Add ginger garlic paste, turmeric powder, slit green chilies, curry leaves and saute it for 3 to 4 minutes.
• Add coconut and poppy seeds paste, coriander powder and cook it for 5 minutes.
• Add marinated chicken to the pan and mix with masala put on the lid and cook it for 10 minutes.
• Then add one cup of soaked basmati rice and spread it and put on the lid and cook it.
• Now add one glass of water and mix it once.
• In the top add fried cashew nuts, coriander leaves and put on a lid and cook in a slow flame for 20 minutes.

Vegetable Pulao(Veg Pulao)

Ingredients used in Veg Pulao:

•  Potato (chopped) – 1 numbers.
•  Salt – to taste.
•  Cloves – 4-6 number.
•  Oil – 20 ml.
•  Beans – 1 cup.
•  Basmati rice – 2 cup.
•  Carrot (cubes) – 1/2 cup.
•  Cashewnut optional – 10 numbers.
•  Cilantro/coriander leaves – 1/4 bunch.
•  Curd – 3 teaspoons.
•  Onion (chopped) – 1 numbers.
•  Mint – 1/2 bunch.
•  Green chillies (chopped) – 4 numbers.
•  Ginger garlic paste – 1 tea spoon.
•  Green peas – 1/2 cup.
•  Cinnamon stick(1 inch) – 3 number.
•  Bay leaves – 2 number.
•  Green cardamom – 3 number.
•  Black cardamom – 2 number.
•  Shahi jeera – 1 teaspoon.
•  Mace – 2-3 number.
•  Peppercorn (crushed) – 1/2 teaspoon.
•  Chili powder – 1 teaspoon.
•  Cumin powder – 1 teaspoon.
•  Coriander powder – 1 teaspoon.

Method:

• Put the rice soaked for 20 min in rice cooker.
• In a heavy bottomed pan, saute the garam masala(Cloves, Cinnamon stick, Bay leaves, green &black cardamom, shahi jeera), chopped onion, salt in ghee for about 3 minutes.
• Then add ginger garlic paste, peppercorns and saute it again.
• Then add chopped green chilies, mint and coriander leaves, chili powder( optional), cumin powder( optional), coriander powder ( optional), mix well.
• Add the vegetables (carrot, green peas, potato) one by one salt allow them to cook until they are soft adding little amount of water.
• When the vegetables are cooked, add the yogurt stir fry till the raw smell leaves.
• Add the masala the vegetables to the rice and mix.
• Switch on the rice cooker and pulao is ready.
• Garnish with saffron water on top, roasted cashew nuts, mint leaves.