Green Rice

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Ingredients:

·         3-4 cups cooked rice

·         1 cup chopped coriander leaves

·         1 cup mint leaves

·         2-4 curry leaves

·         2 whole dried red chilies

·         1 ½ tsp peanuts

·         4-5 cloves garlic

·         3-4 green chilies

·         1 ½ tsp ginger paste

·         1 tsp mustard seeds

·         3 tsp lemon juice

·         1 ½  tbsp sesame oil or olive oil

·         Salt to taste

Preparation:

            Put the coriander leaves, mint leaves, ginger, garlic, and green chilies in a blender and make a fine paste of all these ingredients. Add some water if required to make a paste. Now add lemon juice to it and mix well and set aside. Now heat oil in a pan and add mustard seeds to it. Cook for about half a minute at medium heat and then add peanuts, curry leaves and whole red chilies to it. Cook for one minute and then add green paste to it. Cook for 5-10 minutes. Add salt and mix well. Now add cooked rice and again mix well. Green Rice Recipe is ready. 

Homemade Biryani Masalah

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Ingredients:

·         3 inch cinnamon stick

·         4-5 tbsp coriander seeds

·         18-20 black pepper or peppercorns

·         10-15 green cardamom

·         6-8 black cardamom

·         6-7 pieces javetri

·         ½ tbsp dried anaar dana seeds

·         2 tbsp cumin seeds

·         4-5 bay leaves

·         `1 tsp black cumin

·         10-12 dried red chilies

·         2 tsp dried fenugreek leaves

·         18-20 cloves

Preparation;

            Take a pan and put it on low heat. Put in it the dried red chilies, cinnamon stick, coriander seeds, black pepper, green and black cardamom, javetri, dried anardana, cumin seeds, bay leaves, cloves, and fenugreek leaves. Roast for 1-2 minutes at low heat and then let them cool. Now grind them well to make a fine powder. The Biryani Masalah is ready. Use about 3 tbsp of this powder for one kg meat in the biryani. 

Raw Chicken Biryani (Katchay Gosht ki Biryani)

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Ingredients:

For marinade:

·         1 kg rice

·         1 kg chicken

·         5-6 green chilies, chopped

·         1 tbsp mint leaves, dried or fresh

(Crush leaves if dry; chop if fresh)

·         2 tsp ginger garlic paste

·         1 tsp cumin powder

·         1 tsp turmeric powder

·         1 tbsp chopped coriander leaves

·         10-15 whole black peppers

·         1 tsp black cumin seeds

·         Red chili powder to taste

·         Salt to taste

·         1 tsp coriander powder

·         2-3 bay leaves

·         3 sticks cinnamon

·         4-5 cloves

·         3-5 green cardamom

·         2-3 black cardamom

·         ½  tbsp fried onion

·         1 cup oil

·         2 cups yogurt

For rice:

·         ½ cup oil

·         Salt to taste

·         1 bay leave

·         1 cinnamon stick

·         1 black cardamom

·         ½ tsp cumin seeds

·         ½ tbsp fried onion

·         Some  fresh chopped coriander leaves

·         Fresh chopped mint leaves

·         Saffron

Preparation:

            Mix all the ingredients for marinade in a bowl and marinate it for 5-7 hours or better marinate for overnight. Soak rice for at least 2-3 hours and then boil them. While boiling rice, add ½ cup oil, salt, bay leave, cinnamon stick, black cardamom and cumin seeds. When the rice are half-cooked remove from heat. Now take a heavy bottom skillet and put the marinated chicken in it with all the marinade and level it up. Then add rice to it. Level the rice. Now sprinkle the fried onion, chopped coriander leaves, mint leaves and saffron. Put the tight lid over the skillet and simmer over very low heat for at least 40-55 minutes. Raw Chicken Biryani is ready. Serve hot.

Mexican Fried Rice

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Ingredients:

·         2 cups boiled rice

·         2 tbsp oil

·         1 tbsp balsamic vinegar

·         1 tbsp chopped green chilies

·         1 tsp dried parsley

·         ½ cup finely chopped French beans

·         1 cup finely chopped spring onion

·         ½ cup finely chopped onion

·         ½ cup finely chopped baby corn

·         ½ cup finely chopped carrots

·         ½ cup finely chopped capsicum

·         1 tsp finely chopped garlic

·         3 tbsp Worcestershire sauce

·         1 tsp soy sauce

·         2 tbsp tomato sauce

·         1 tsp chili flakes

·         2 tbsp fresh cream

·         2 tbsp grated cheese

·         Salt to taste

Preparation:

        Place the cooked rice in a bowl and pour in the Worcestershire sauce, soya sauce, tomato sauce, chili flakes, dried parsley and salt. Mix well and set aside. Heat oil in a pan and add garlic in it. When aroma starts to rise, about one minute, then add green chilies and onion and sauté for 1 minute. Then add carrot and French beans and cook for 1-2 minutes. Then add baby corn and capsicum and cook for two minutes. Now add chopped spring onions and salt and cook for another 2 minutes. Then add rice to it and cook it stirring for 1-2 minutes. Now add the fresh cream and grated cheese to the rice and vegetables. Cook and stir for one minute. Mexican Fried Rice are now ready. Take out in serving plate and serve.

Mexican Green Rice

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Ingredients:

·         1 ½ cups chopped spinach

·         1 cup coconut milk

·         ½ cup chopped cilantro

·         2 chopped jalapeno pepper

·         ½ cup chopped parsley

·         A little fresh oregano

·         1 tbsp olive oil

·         1 onion, chopped

·         3 garlic cloves, chopped

·         1 ½ cup long grain rice

·         Salt to taste

Preparation:

            Place the spinach in blender and add half cup of water in it. Add coconut milk, chopped cilantro, chopped parsley, jalapeno pepper and oregano in the blender and blend until it converts to a nice and smooth green juice. Set it aside. Now heat the olive oil in a skillet and add chopped onion to it. When the onion becomes soft (not brown) add chopped garlic also and cook for 1-2 minutes at medium heat. Then put the rice in the skillet (don’t soak rice before cooking). Cook for 5-6 minutes and then add the green juice prepared before. Add salt also and mix well. Add 1 cup of water or according to the type of your rice. Mix well and simmer for about 15-20 minutes over low heat. Delicious Mexican Green Rice are ready.

Mexican Rice

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Ingredients:

·         2 cups long grain rice

·         1 tbsp oil

·         1 cup kidney beans

·         3 cups chicken broth

·         ½ tsp garlic powder

·         ½ tsp oregano, crushed

·         Salt to taste

·         1 onion, chopped

·         1 bell pepper, chopped

·         8 oz can tomato sauce

Preparation:

                Heat oil in a heavy bottom skillet and add rice in it. Roast the rice until they turn to very light brown colour, approximately 10 minutes. Then add chopped onion and cook for 1-2 minutes. Now wash and drain the kidney beans and add them to the skillet. Add chopped bell pepper, garlic powder, broth, salt, tomato sauce and oregano also. When it starts boiling reduce the heat, cover and simmer over very low heat for 15-20 minutes. Mexican Rice are ready.

Dates Pudding with Rice

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Ingredients:

·         2 cups milk

·         1 dash salt

·         1 cup sugar

·         1 cup long grain rice

·         2 cups cream

·         1 stick cinnamon

·         8 oz package chopped pitted dates

·         1 cup whipped cream

·         ¼ tsp fresh grated nutmeg

·         1 vanilla bean

Preparation:

               In heavy duty sauce pot heat milks, sugar, cinnamon, vanilla bean (split) over medium heat, stirring occasionally until mixture comes to a boil. Add rice and bring to a boil again. Reduce heat to a gentle simmer and cover and cook mixture (stir occasionally) until rice mixture becomes creamy and liquids almost absorbed. Pudding will thicken with chilling. Remove from heat, remove vanilla bean and stir in the dates. Sprinkle nutmeg and let it cool completely and then cover and chill very well. Date Rice Pudding is ready to serve.

Sweet Yellow Rice (Zarda)

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Ingredients:

·         4 cups basmati rice

·         3 ½ cups sugar

·         ¼ tsp orange food colour

·         10-15 almonds, chopped

·         10-15 pistachio, chopped

·         1 tbsp chopped walnuts

·         Few ashrafies (candy fruit)

·         6 green cardamoms

·         1 tbsp raisins

·         2 tbsp vegetable oil

·         2 cups milk

·         1 tbsp cream (optional)

Preparation:

        Soak the rice for about 7-8 hours. Bring water to boil and add 3 green cardamoms and food colour. Then add rice in it and let it cook for 5-8 minutes. Now drain all the extra water. Now take a big bowl or dish and put boiled rice, milk, sugar, dry fruits and ashrafies and mix well. In a pan, put ghee and fry remaining cardamoms, when they turn brown and an aroma starts to come, add rice and mix well and then simmer for 5 min on low heat. Then add cream and soaked raisins. Sweet Yellow Rice (Zarda) is ready. Enjoy!

Shrimp Fried Rice

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Ingredients:

·         1 ½ cups uncooked white rice

·         ½ cup chopped onion

·         ¼ cup chopped green onion

·         ¾  cup frozen carrots and peas, defrosted

·         2 eggs beaten

·         1 ½ cup shrimp

(Peeled and deveined without tail)

·         1 cup fresh bean sprouts

·         ¼ tsp black pepper powder

·         1 tsp salt

·         4 tbsp soy sauce

·         3 tbsp vegetable oil

·         ¼ tsp sesame oil

Preparation:

            In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Allow rice to cool. In a bowl, toss the shrimp with the salt and pepper and marinate for 10 minutes. Heat a wok or large sauté pan on high heat and then add only 1 tablespoon of the cooking oil and swirl to coat pan. Cook the shrimp untouched, only by turning sides, for about one minute and then remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. Then dish out the eggs of the frying pan onto the same plate as the cooked shrimp. Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 2 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the onions and bean sprouts and stir fry for about 3 minutes. Then mix in the green onions and cook for about half a minute on medium heat. Add in the rice and stir well to mix in throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes.

Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again. Taste and add an additional 1 teaspoon of soy sauce if needed. Shrimp fried rice are ready. Enjoy!

Basic Fried Rice

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This is the basic recipe for fried rice and the ingredients used are the basic ingredients for the fried rice recipe. You can add as much ingredients like your desired vegetables as you want, but missing any basic ingredients you cannot cook the fried rice properly.

Ingredients:

·        4 cups cold cooked rice

·        2 eggs

·        1-2 stalks green onions, chopped

·        1-2 tbsp soya sauce

·        Salt to taste

·        1 tsp black pepper

·        4 tbsp oil

Preparation:

          Take a bowl and beat eggs in it. Add the salt and pepper, and whisk together. Now heat a large skillet over medium high heat. Add 2 tbsp of the oil, and add the eggs. Cook and stir until they're scrambled, but not too dry. You don't want the eggs to be overdone. Remove the egg from the skillet, and wipe the skillet clean.
Now add the remaining 2 tbsp of oil to the wok, and add the rice. Stir-fry a few minute to heat the rice and break it up. Now add the soy sauce, and stir that in. And add the eggs and the green onions. Stir-fry until everything is well combined. Serve the fried rice immediately.