Corn Masala Rice

Ingredient:- Basmati Rice 1 cup, Corn Kernels 1 cup, Green Peas 1 cup, Cashews halved 10-12, Chili Powder 1 table spoon, Sam bar Masala 1 table spoon, Garam Masala ½ table spoon, Sugar 1 table spoon, Turmeric Powder ¼ table spoon, salt to tasted, Juice of 1 lemon, Oil or Ghee 2 table spoon, Cumin Seeds ½ table spoon, Mustard Seeds ½ table spoon.

Corn Masala Rice

Method: - In a heavy saucepan heat the ghee. Add the cashews and fry till light brown and remove. To some oil added the cumin and mustard seeds to splutter. Add the corn, peas, rice and all dry masala and 5 cups water. Cover and cook till almost done. Add lemon juice, sugar, coriander and cashews. Cover and cook till rice are done and no water is left. And the extra masala may be added as per desired spiciness. Then, Serve hot with curd.

Mughlai Biryani

Ingredient:-  Basmati rice 2 cups, Mutton 500gms, Lime1, Almonds or Cashew nuts ½  cup, a few spring mint, Ghee 6 table spoon, Coriander leaves ¼ bunch, Onions 1 cup, Ginger 1 piece, Green Chilies of finely chopped, Garlic 3 flakes, 1 cup card, Red chilies 5 piece, Milk ½ cup, Turmeric Powder a pinch, Cardamom 3 piece, Cloves 3 piece, Cinnamon 1 sticks, Bay leaf 2 A pinch sweet cumin, A little saffron, Wheat flour paste enough to steal pan.

Mughlai Biryani

Method:-  Wash, clean and cut the mutton into small pieces. Peel and slice the onions, coriander leaves and mint. Peel ginger and garlic. Grind ginger, red chilies, garlic and nuts into a fine paste. Heat ghee and fry onions till golden brown and crisp remove. Added bay leaf, ground mascara and fry. Add tepid water and cook with lid on till meat is tender and gravy is thick. Boil rice till three- fourths cooked and added to salt. Mean while strain curds with a fine piece of muslin. Add powdered cloves, Cinnamon, Cardamom, Sweet cumin, turmeric, chopped green chilies, Coriander leaves and mint. Add limejuice and mix well. Add curd mixture to mutton. Stir well. Dissolve suffer in some milk and sprinkle over half the rice. In a strong pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining milk and fat over the rice. Cover pan and seal edges with wheat flour paste. Place in an oven 143*c(means= 143 digri c) for one hour and serve very hot.