Mughlai Chana Daal Pulao

Ingredients:

• 1 cup Rice
• 3/4 cup Chana daal
• 2 tablespoon Golden raisins
• 2 tablespoon Broken cashewnut
• 1 /4 cup Curd/Yogurt
• 2-3 Green chilies sliced
• 1 teaspoon Ginger, grated
• 1 teaspoon Ginger sliced
• Fresh coriander,chopped
• Salt as per taste

Ingredients: For Tempering- 

• 2 tablespoon Ghee/Butter
• 2 tablespoon Cooking oil
• 2 Whole red chilies
• 2 Bay leaves
• 4 Green cardamom
• 4 Cloves
• 10-12 Pepper corns

Direction:

1. Soak rice and chana daal seperately for 25 minutes
2. Heat ghee and oil in a heavy bottom pan.
3. Add the tempering spices and let them crackle.
4. Now add green chilies, grated ginger, broken cashew nuts and the soaked chana daal(strain the water) in the pan.
5. Saute for a minute and then add 2 cup water and let it boil.
6. When the water start boiling,cover the pan and let it simmer for 10 minutes.
7. Now add whisked curd ,sliced ginger,raisins, salt and rice.
8. Mix it and cover the pan with a lid and cook on low heat till done.
9. Can add some hot water if needed.
10. Now add chopped coriander and 1 tablespoon melted ghee and fluff with a fork.
11. Serve hot with raita or curd.

Mexican Tomato Rice

Ingredients:

• 1 cup Basmati Rice (Long Grain Rice)
• 1.5 cup Tomato Puree
• 2 Bay-leaf
• 2 Cloves
• 2 tablespoon Red chili sauce
• 2 tablespoon Tomato ketchup
• 2 Green Chili chopped
• 1 tablespoon Ginger paste
• 2 tablespoon Oil
• 1 tablespoon Cumin seeds
• 3/4 cup Water
• Salt as per taste

Direction:

1. Soak the rice in water for 10 minute,and drain the water out.
2. Heat the oil in a pan put cumin seeds,when cumin seeds cracks add bayleaf and cloves.
3. After that add ginger paste and green chili fry for 20-30 seconds.
4. Add drained rice and fry it for 1 minute.
5. Add tomato puree,salt and water mix it well.
6. When the rice is half done,add both sauce and mix it well.
7. Cook till rice is done.

Mexican Fried Rice

Ingredients:

1&1/2 cup Rice

1 medium size Red Capsicum

1 medium size Green Capsicum

1 medium size  Yellow Capsicum

2 Carrot shredded

2 Tablespoon Ginger

1/2 Teaspoon Cumin seeds

2 Green Chilies chopped

3 Tablespoon Tomato Ketchup

3 Tablespoon Red chili sauce

2 Tablespoon oil

Salt adjust to taste

Direction:

1. Boil rice.
2. Take a heavy pan heat the oil.
3. When oil is hot add cumin seeds.
4. After that add ginger, green chilies for 2-3 minute.  
5. Add carrot, all capsicum and salt.
6. Fry for 4-5 minute.
7. After that add both sauce and fry for 2-3 minute.
8. Add boiled rice mix well.

Serve Hot!!

Gur Ke Chawal

 Ingredients:

• 1 cup Basmati Rice
• 1&1/2 cup Jaggery (gur)
• 2 tablespoon Ghee
• 4 Cardamom
• 3 Cloves
• 3 tablespoon Cashew-nut
• 1 Bay-leaf

Direction:

1. Wash and soak the rice for 20 minute.
2. Melt the jaggery with 3 cups of water on medium heat.
3. Now melt  ghee in another pan on medium heat, and then fry cashew nut in ghee on low heat.
4. Take out cashew-nut from pan, in the same pan add cardamom,cloves and bayleaf.
5. After that add rice in it and fry for 2-3 minute.
6. Add melted jaggery in it and cook for atleast 40-45 minute or until rice is done.
7. Garnish with cashewnut.

Note:We can add 1/2 cup of extra water if rice is not cooked fully.

Chili Chana Rice (ideal for Snacks)

Ingredients:

• 1 cup Basmati  Rice
• 1/2 cup Kala chana
• 1 tbsp Chili flakes
• 2 Green Chilies cut in long size
• 1&1/2 tbsp ginger shredded
• 3 tbsp oil
• 2 Green cardamoms
• 2 Cloves
• 1&1/2 tbsps Cumin seeds
• 2 Bay leaves
• salt to taste
• Lemon juice as per taste
• Cilantro chopped for garnish

Directions:

1. Soak kala chana for at-least 10-12 hours.
2. Soak rice for at-least 1/2 hour. 
3. Boil rice in another heavy pan. 
4. Take a sauce pan heat oil when oil is ready add cumin seeds, green cardamoms, cloves, bay leaves. 
5. When they change there color add green chilies,  ginger, chili flakes and fry for 2-3 minute. 
6. After that add kala chana and fry for 5-7 minute and then add boiled rice , salt, lemon juice and mix slowly.
7. Garnish with cilantro
8. Served Hot !!

Enjoy !! Looking forward for ur comments n feedback !