Recipe for Easy to Cook Cherry Rice

Ingredients needed for the easy to cook Cherry Rice
3 cups cooked Basmati Rice
2 tbsp ghee
1 tsp oregano powder
300 grams fresh cherries
salt to taste

How to prepare Cherry Rice?
Heat ghee in a non stick kadai / wok.
Add the cooked rice. Add salt to taste if you have not added salt while cooking rice.
Toss gently mixing the ghee, salt and the cooked rice.
Mix in Oregano  and combine well.
Place the mixed rice in a rice dish, garnish with fresh cherries.
Serve immediately.

Masala Khichri Pulao Recipe

Ingredients needed for Masala  Khichri Pulao
2 cups raw rice
30 grams of moong dal
30 grams bengal gram dal
a pinch of asafoetida
salt to taste
1/4 tsp turmeric powder
1 green chillies
2 red chillies
2 cloves
1 garlic optional
1" piece fresh ginger
1 cinnamon stick
6 peppercorns
1/2 tsp coriander sededs,
120 grams peas
1 carrot
2 large potatoes
2 tomatoes
2 onions
1 tsp cumin seeds

How to prepare Masala Khichri Pulao:
Cook rice separately till 3/4 ths done, keep aside.
Cook dals till they are 3/4 ths done keep aside
Mix cooked rice and the dals together with salt and turmeric powder. Keep aside.
Crush red and green chillies garlic, ginger and coriander seeds to a coarse paste and keep aside.
Crush cuminseeds, cloves cinnamon and pepper to a powder and keep aside.
Boil, peas, carrots and potatoes,  drain and set aside.
Fry the cooked vegetables in a little oil and keep aside
In another pan, heat oil and fry onions  to golden brown and then add the chopped tomatoes. Add the ground masala paste , powdered masalas and the cooked rice and dals.
Now in a thick bottmmed vessel like a pressure pan, arrange a layer of the rice and dals mixture and the a layer of mixed vegetables.Spread the layer of rice and dals on top.
Cover and simmer till the rice gets fluffy  and tender.
Toss before serving and garnish with chopped coriander leaves.
Serve with potato chips and onion Raita.

Onion Bhath - a mixed rice recipe

 This is a tasty and easy to make recipe.We can use the left over rice, refrigerated, of the previous day  or the one cooked in the morning can be used.  Raw rice would be better suited for this recipe.
You can serve this rice with any of the veg or non veg spicy curries  as a side dish. It would taste just as good.

Ingredients needed for Onion Bhath
3 cups rice
4 onions
4 red chillies
4 cloves
4 green  chillies
1/2 tsp turmeric powder
1/2 tsp mustard seeds
2 cinnamon sticks
4 tbsp coriander seeds
3 tsps bengal gram dal
3 tbsps oil
1 ball tamarind lime sized / 2 tsps of the tamarind paste
1/2 bunch coriander leaves
few curry leaves
salt to taste

How to prepare Onion Bhath
Heat oil in a frying pan. Fry the ingredients cinnamon, cloves, red chilles, coriander seeds, bengal gram dal to a golden colour, powder and keep aside.
Cook the rice separately and keep aside. Extract pulp from the tamarind, it should come about half a cup.
Slice onions and green chillies fine and keep aside.
Chop coriander leaves and curry leaves, keep aside.
Heat oil in a wide botomed fry pan or a wok.
Splutter mustard seeds, then add green chillies, coriander and curry leaves  as well as the sliced onions.
Fry till the onions turn transparent. Add turmeric powder, salt to taste and the tamarind pulp.
Bring it to boil and cook till the gravy turns golden brown. Add the powder masala and blend all the ingredients nicely.
Now add the cooked and cooled rice , stir well so the gravy mixes well with the rice.

Delicious Vegetable Fried Rice, a chinese style recipe

Ingredients needed for the Chinese vegetable fried rice
2 cups Raw Rice
3 tbsp Oil
1/ 2 cup french Beans Finely Chopped
1/2 cup Carrot Finely Chopped
1 cup Onion chopped
1/2 cup mushrooms chopped
1 cup Cabbage Finely Chopped
2 Spring Onions Finely Chopped
1/2 tsp Green Chilies chopped
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt  and pepper  as per taste

How to prepare chinese vegetable fried rice?
Clean, wash rice and drain.
Boil water in a big vessel, as it comes to boiling point add rice and a little salt to the water.
Cook uncovered on low heat till rice gets three fourths cooked.
Now remove from fire and drain the water. Wash the rice under the running tap water, drain again.
Strain in a colander and keep aside till it is cool.
Heat oil in a kadhai / wok.
Add chopped onion, ginger and garlic, fry till they turn transparent. You have to be careful and see that they do not get golden. if the onion gets browned then the rice will also get a brown shade.
Add the chopped vegetables and stir fry. Cover for a minute so that the vegetables are half cooked. Add salt and pepper to taste. Mix well.
Add the cooked rice and mix well so that all the ingredients blend well together.
Add soya sauce and toss well.
Serve garnished with chopped spring onion leaves.

Tasty and delicious Ney Pongal ( Ghee Pongal )

Ingredients Needed for Ney Pongal / Venpongal
2 cups raw rice
1 cup green gram dal ( roasted )
1 tbsp cashew nuts split
1 small piece ginger chopped
salt to taste
1/2 cup ghee
1/2 tsp peppercorns
1 tsp cumin seeds

How to prepare Neypongal / Venpongal recipe
Bring water to boil in a broad vessel. Add washed and cleaned rice and dal along with chopped ginger and curry leaves.
Water should be added just enough for the rice and dal should get very soft ( about 1:3 ).
Add salt to taste and a little ghee to the rice dal mix, keep aside.
Heat the remaining ghee in a pan, Add broken or split cashewnuts , fry till they are golden. Add pepper corns and jeera to the ghee. Add the mix to the rice mixture.
Stir well so that all the ingredients blend well. 
Serve with coconut chutney and Sambar.

Bacon and Pepper Fried Rice Recipe

Ingredients needed for the Pepper Fried Rice :
1 cup basmathi rice
2 cups of vegetable stock
2 tbsps chopped onion
2-3 rashers of bacon chopped
1 tbsps red peper, chopped and deseeded
1 tbsp yellow pepper, chopped and deseeded
a hand ful of green peas, cooked
a little oil, as you like
1 tsp worchestershire sauce
1 tsp light soy sauce
Salt (optional)

How to prepare the Pepper Fried Rice :
Cook the rice and the stock together, till the rice is done and the water dries off.
Heat a chinese wok / fry pan, add oil. Saute chopped onion till it gets transparent, add the bacon and peppers.
Saute till the bacon is crisp. Stir in the cooked rice and green peas.
Mix well, simmer and cover till the rice gets nicely mixed with the other ingredients. Add a dash of the worchestershire and light soya sauces, mix well .
Stir nicely so that all the ingredients blend well and you get a nice aroma. Serve hot.

Points to Note:
Salt is optional since, soy sauce, worchestershire sauce and the bacon have salt in them. So be wary of adding salt to the recipe.
You can serve this dish with Chilli Gobi and Gobi Manchurian or Chicken curry etc.

Recipe for Coconut Rice with Coconut Milk

The post has been transferred to 

Lathas Corner

Recipe for Curd Rice

Curd Rice is very cooling to the body in the hot and sizzling summer. You can make the curd rice, (if you do it my way) the rice will not get sour by the lunch time. It will be just correct for you. You can make it and pack it as a lunch and take it for picnics and to the office.
You can add grated carrots, cucumber, mango, fresh grapes 9 green or purple but seedless ) etc. If you try this out once you will not leave it again. Best for the going on summer in India.

Ingredients needed for the Curd Rice:
1 cup Raw rice or boiled rice, whichever rice you use at home
2 green chillies, chopped, fine
1 small piece ginger chopped fine
Handful curry leaves chopped
 2 tbsps cucumber
1 tsp grated mango chopped (optional)
2 tbsps seedless grapes chopped (optional )
1 cup Milk
1/2 cup fresh curds
salt to taste

To temper / season the Curd Rice
mustard-1/2 tsp
urad dal - 1/4 tsp
channa dal - 1/4 tsp
asafoetida - 1 pinch

How to prepare Curd Rice :
Cook rice very soft by adding 1 cup of water more than usual. Mash it when it is hot. Keep aside.
Heat oil ina kadaai. Splutter mustard seeds, urad dal, channa dal (kadala paruppu), When they are browned, add chopped ginger, green chillies and curry leaves and saute till they are fried. Add asafoetida and remove from fire.
Add the beaten curds and milk together. Add salt to taste.
Pour this mix over the rice and mix well. It'll look watery when you mix it but in a short while get thicker. Make it an hour or two before lunch. You can add chopped vegetables if you like . If it is not thin when you make it , you'll have to add either water or milk . Then it'll come to the dropping consistency.

Other Varieties Of Rice
Vegetable Rice with paneer
Neichoru / Ghee Rice
Cabbage Fried Rice

Recipe for the delicious Chicken Biryani

Ingredients needed for the Chicken Biryani
4 cups Basmathi Rice
1 kilo chicken cut into medium sized pieces,
3 cups finely chopped onions
3 cups tomatoes chopped finely
2 tsps ginger paste
2 tsps garlic paste
2 tsps coriander powder
1 tsp chilli powder
1 tsp garam masala powder
1 cup curds
1/2 tsp turmeric powder
3 cinnamon
6 cloves
2 bay leaves
6 cardamoms
2 tbsps of chopped mint leaves
2 tbsps of chopped coriander leaves
juice of 1 lime
salt to taste
1/2 cup oil
2 tbsps ghee

For Garnishing:
Fried cashewnuts and sliced onions fried to a golden colour

How to Prepare the Chicken Biriyani:
You have to prepare the chicken and rice separately and mix them up. The chicken should have very little gravy, only then the mix will be just right.  You can arrange the biriyani in layers and serve just like that or mix them up and serve as a biriyani.

To prepare the Chicken Gravy
Clean, wash and soak the rice, at least for half an hour. Drain the rice and keep aside.
Wash and clean chicken pieces, nicely. Mix curds, 1/2 tsp ginger and 1/2 tsp garlic and the garam masala powder together, spread it on to the chicken pieces and marinate for an hour
Meanwhile, chop onions and tomatoes. Slit green chillies and keep aside.
Heat oil in a pan, saute onions till they are golden brown.
Add ginger, garlic paste and the chilli powder, coriander powder, turmeric powder and a little water to mix the masalas well.
When the oil starts oozing out through the sides add the chopped tomatoes. Cook till they are soft and mushy.
Add the chicken pieces to the pan with the remaining marinade. Stir well till the masala gets thicker and coats the chicken pieces nicely. Add salt to taste, simmer and cook covered till the chicken is tender.
Add pudhina/mint leaves, cover and keep aside.

To Prepare the  Rice:
Heat ghee in a pressure pan, fry the cashew nuts and keep aside. Then, saute cinnamon, cloves, cardamom and bayleaf.
When they are brown, add the slit green chillies and a little of the pudhina leaves.
Add the drained rice to this and stir well. Keep stirring till the rice gets hot to the touch and coated well with ghee.
Add 6 cups of boiling water (at the ratio 1:1 1/2) and salt to taste. Simmer and cook till the rice is dry.
Take a big microwaveable vessel , put the rice and the chicken with the masala in layers. Sprinkle lime juice and coriander leaves in between.
Microwave at HIGH for 4-5 minutes and leave it standing for 5 minutes.
Garnish with fried onions and fried cashewnuts. Serve hot with Raita and Brinjal chutney /Brinjal Curry

Prawn Tomato Rice Recipe

Ingredients needed for Prawn Tomato Rice
2 cups basmathi rice
1 tbsp butter
2 cloves
2 cardamoms
1 piece cinnamon
1 tsp chopped garlic
2 tbsp chopped onion
3-4 green chillies chopped
1/2 tsp lime juice
Salt to taste
1 cup deveined and cleaned prawns
5 tomatoes chopped fine
2 tsps chopped coriander leaves
1 tsp ghee (optional)

How to prepare Prawns Tomato Rice
Clean and soak basmathi rice for half an hour. Drain and keep aside.
Place a thick bottommed vessel on fire, add butter. As the butter melts add the whole garam masala.
As the whole garam masala splutters add chopped garlic and fry for a minute.
Then add chopped onions and chopped green chillies, fry till they are golden.Add soaked and drained rice to this and mix well. The rice should get hot to the touch.
Add 3 cups of water to the pan, and salt to taste.
When the rice gets three fourths done add the cleaned prawns, chopped tomatoes.
Mix well, cover and simmer till the rice gets completely cooked, by that time prawns would also have got tender.
Sprinkle lime juice on top and a spoon of ghee with chopped coriander leaves to garnish.

Points to Note:
As a variation to this recipe you can add squid cut into rounds and added just like the way you add prawns.
This rice can be served with any spicy curry like Chicken / Mutton pepper fry and Raita.

Vegetable Rice with Paneer

Ingredients needed for the Vegetable Rice:
200 grams / 1 cup Paneer, cut in to small pieces
2 cup rice, soaked for half an hour and drained
1 cup mixed vegetables ( carrots, cauliflower, green peas, french beans etc )
1 big sized onion (thin long sliced)
1 big sized tomato (thin long sliced)
3 green chillies
1 tsp red chilly powder
1 1/2 tsp garlic and ginger paste
1/2 tsp cumin seeds
2 cloves,
2 pieces cinnamon
1 black cardamom
2 tbsps Oil
Salt to taste
Coriander leaves, chopped for garnishing

How to prepare the Vegetable Rice
Heat 1 tbsp oil in the fry pan and fry paneer pieces till it turns lightly golden. Do not bring it to fully golden by then it will become hard. You can also use it by just soaking it in hot water. Keep it aside.
Heat the remaining oil in a pressure cooker, Add cumin seeds, and saute it for 30 seconds.
Now add onion until it turns golden and then add garlic and ginger paste, saute for a minute.
Add tomato pieces and cook for a minute.
To the onions and tomatoes masala add chillie powder, salt and saute it for a minute or two till all the ingredients blend well. .
Add panner pieces and cook for another 1 to 2 minutes.
Cook rice separately with enough salt to taste and keep aside.
Mix the rice and the paneer masala and see that the masala and the rest rice blends well.
Sprinkle the chopped coriander leaves, mix well.
Just cover the pan and simmer for a minute or two witout weight in the pressure cooker. Put the flame off and then leave it for about 10 minutes.
Open the cooker and serve with a hot and spicy curry as a side dish.

How to Prepare Basic Chinese Fried Rice

Ingredients needed for making Fried Rice :
1 cup cooked rice
2 tbsp oil
1/2 tbsp soya sauce
1/2 cup spring onions chopped
1/2 tbsp vinegar
Salt and pepper to taste


How to Cook Chinese Fried Rice :
Heat oil in a pan. Separate onion and green leaves part of the spring onions.
Add onions into the oil and fry till they turn transparent.
Add the cooked rice and stir fry for 2-3 minutes. The oil should coat each every rice while you mix rice and the oil.
Add soya sauce and vinegar with salt and pepper to taste.
Toss over a high flame for 1-2 minutes. Garnish with chopped spring onion leaves and serve hot.


Points to Note:
The rice should not get over cooked, it should only be 3/4ths cooked.
You can also use left over rice of the previous meal for the fried rice.
You can add mixed chopped vegetables like carrots, french beans,cabbage etc It becomes mixed vegetable rice.
You can add scrambled eggs to that and it becomes egg fried rice.
You can also add chopped mushrooms, shred chicken etc and make mixed fried rice.

Other Fried Rice Recipes
Shrimp Fried Rice

Mexican Rice Recipe

Ingredients needed for the Mexican Rice:
2 cups rice ( washed and soaked)
1 big onion chopped finely
4 cups of chicken stock or water with 2 cubes of chicken stock
1/2 cup carrot sliced in to 1"long thin pieces
1/2 cup crumpled chicken salami
3 tsps cumin seeds
3 tsp tabasco sauce
2 tbsps oil
salt to taste

How to prepare Mexican rice:
Heat oil in a pressure pan which can hold two cups of rice and vegetables.
Add cumin seeds and let them splutter. Add the chopped onions and saute till they turn golden coloured.
Pour in the stock water and allow it to boil.
Then add sliced carrots, salt, crumpled salami, tabasco sauce and then the rice.
Pressure cook the pulao for three whistles or for five minutes, after you put the weight on and simmer.
When done, remove from the cooker to a flat serving dish.
Serve hot, with any hot curry as a side dish.

The Good old Khichri Recipe (North Indian style)

Ingredients for the Khichri
2 cups Masoor dal,
2 cups Basmati rice,
2 tbsps ghee
2 cups sliced onions
1 teaspoon blackpepper corns
6 whole cloves
5 green cardamom pods, crushed lightly
1 black cardamom
3 inch piece cinnamon stick
4 cups water
salt and pepper to taste
oil for deep  frying onions

How to prepare For the Khichri
First wash, clean and then soak the basmati rice and masoor dal separately for half an hour. Drain and keep them aside.
Heat oil in a fry pan. Fry thesliced onions to a golden brown colour, remove and drain on a kitchen towel.

The preparation of Khichri
Heat a pressure cooker ora pressure pan.  Add ghee and the whole spices to the pan. When the whole spices brown add half of the fried onions.
Mix well and then add the drained Rice and Dal together ,Stir well till the dal and the rice gert hot to the touch.
Add salt and pepper powder to taste and the 4 cups water.  Cover the cooker and  put the weight on .
Simmer as soon as the first whistle comes.
Put off the fire and leave it to cool. As the cooker comes to the room temperature, open the lid and  mix the contents.
Garnish with the remaining fried onions and serve hot.

Recipe for Neichoru (Srilankan Recipe)

Ingredients for the Neichoru Recipe :
3 cups Basmathi Rice (or any long grained rice would do)
3 onions (sliced fine)
4 green cardamoms
4-5 sticks Cinnamon sticks
6 cloves
1/2 cup ghee
2-3 tsps of salt or as per taste

Garnishing for the Neichoru:
1/2 cup coriander leaves (chopped)

How to Prepare Neichoru (Ghee Rice), Srilankan Style:
Clean, wash and soak the rice in water for half an hour. Drain and keep aside.
Heat ghee in a pressure cooker / heavy bottommed pan, add whole spices.
When the spices crackle add the sliced onions. Fry till they are golden.
Add the rice and fry with the onion for a few minutes.  The rice should get hot to the touch.
Add about four and a half cups of water (that is for one cup of soaked rice one and a half cups of water).
Add salt and mix well.
Cook for one whistle and simmer for two minutes.
If you are using a heavy bottommed pan, simmer as soon as the water starts boiling and cook till the rice gets tender. It will take about 15 minutes.
Remove from fire and serve hot garnished with chopped coriander leaves.

Points To Note while making the dish:
If you like you can use Sona Masoori rice or any other fine rice. If you are not able to soak the rice for half an hour add more water to cook the rice (That is 1 cup of rice to 2 cups of water).
To make it healthy you can add chopped carrots, french beans, green peas etc. But the recipe comes just like the way it is mentioned in the method.

Other Rice Recipes
Dum Pukht Rice
Bisibela Bhath
Coconut Pulao

Easy Recipe for the Mixed Vegetable Pulao

Ingredients needed for the easy recipe of Mixed Vegetable Pulao :
2 cup basmathi rice
2 onion, finely chopped
2 cups chopped mix vegetables (Carrot, Beans, Green Peas, Potatoes, Cauliflower etc)
1 cup sprouted Moong
1 tsp Jeera / cumin seeds
1 tsp saunf / Aniseeds
2 " piece Cinnamon
4-5 Cloves – 3
1 - Bay leaf
 5-6 garlic flakes
4 Green chillies slit
2 tbsp oil
1 teaspoon ghee
Salt
Coriander leaves for garnishing.

How to prepare the Recipe of Mixed Vegetable Pulao by an easy way?
Heat oil in a pressure pan. Add the whole garam masala and green chillies and stir for a minute. Add the vegetables and then sprouted moong and salt to taste.
Mix till the ingredients blend well. Add the basmathi rice and mix well with the masala till the oil coats the rice. Then add 1 ¾ cups water.
When it starts boiling  add a teaspoonful ghee and cover the pressure cooker.
Pressure cook on high for 1 whistle and simmer for a minute or two. Remove from fire.
When the cooker cools down a bit after about 10 minutes, open the lid. Mix the contents well.
Garnish with coriander leaves and serve hot with favorite raitha and / or chips.

Mutton / Chicken Kheema Khichdi Recipe

Ingredients needed for Kheema Khichdi:
2 cups Basmati Rice
1 cup green gram dal
1 cup curd
1/2 kilo kheema / minced meat
1 tsp ginger garlic paste
1 tsp green chilli paste
2 onions ground to a paste
1 cup tomato puree
1 tsp pepper corns
1 tsp cumin seeds
4 cloves
2 cinnamon,
1 cardamom, green and black each
salt to taste
1/2 cup ghee

For Garnishing Kheema Khichdi:
2  tbsps finely chopped and fried paneer,
6-8 roasted cashewnuts

How to Prepare Mutton / Chicken Kheema Kitchadi:
Mix the minced meat with the ginger garlic paste, chilli paste, tomato puree, onion paste, curd with salt to taste   Keep aside for half an hour.
Heat oil in a pan, saute the minced meat  mixture till it starts changing colour. Cover and cook till it is done.
Meanwhile, wash and soak the rice and the dal separately. Pressure Cook with 3 cups of water  for 2 whistles.
Crush all the spices together to a coarse powder. Heat the ghee, put in the spices, cooked dal and rice and the salt to taste and mix well. Do remember that you had already added salt to the minced meat.
Take a flat dish, spread layers of rice and minced meat, garnish with finely chopped and fried paneer and cashewnuts.


 Points to Note while cooking Kheema Khichdi:
After arranging the rice and dal and minced meat in layers, you can microwave it for 3-4 minutes and then serve garnished.  This method will give you a " Dhum " feel to the pulao.

Saffron Pilau recipe, a Kashmiri style recipe

Ingredients needed for Saffron Pilau: 
2 cups basmati rice
3 cups chicken stock
¾ tsp saffron threads, crumbled
2 tbsps warm milk
1 1/2 cups onion, finely chopped
¼ cup butter, melted
Salt as per taste
 1/4 tsp ground black pepper

How to prepare Saffron Pilau? 
Combine hot Milk and saffron to allow the flavor of saffron to infuse into the milk.
In a pressure pan or a thick bottommed vessel, saute finely chopped onion in butter until they are golden brown. 
Add chicken stock, saffron milk, salt and pepper as per taste. Bring it to a boil.
As it starts boiling add basmati rice, cover, and simmer on low heat.
If you are using a pressure pan you need not use weight for this Pulao recipe.  
It will take about 20 - 25 minutes for the rice to cook and the grains separate.
Remove from heat and let sit, covered for 3-5 minutes. 
Mix well with a fork  and serve garnished with more fried onions, nuts and raisins.

Points to Note:
This is usually served with spicy meat dishes like Roganjosh etc.  
Th Saffron Pilau recipe  is from the Kashmiri cuisine and is also made in the middle east. 
The subtle flavour of the saffron will make everybody move towards the dining table as soon as it is served.

Mutton Yakni Pulao Recipe

Ingredients needed for tge Mutton Yakni Pulao:
For mutton:
1 kg - mutton, cut into pieces
2 tbsp - coriander seeds
1 - onion, roughly chopped
2 inch piece - ginger
12 cloves - garlic
2 - bay leaves
4 to 5 - green cardamoms
2 - cinnamon sticks
6 to 7 - cloves
water

For the Pulao, ingredients:
3 to 4 tbsp - olive oil
2 - bay leaves
6 to 7 cloves
4 to 5 cinnamon sticks
4 to 5 green cardamom
7 to 8 onions, thinly sliced length-wise
2 heaped tbsp, ground ginger
4 heaped tbsp, ground garlic
1 grated nutmeg
1 tsp, cinnamon powder
2 cups basmati rice
4 cups mutton stock
Salt to taste

How to Cook Mutton:
1.  First you have to put the chopped onion and all the spices into a small cloth (potli) and tie it up.
2. Add it to the pressure pan with the meat . Add just enough water for the mutton to get cooked (about 1 1/2  - 2 cups of water ).
3. Pressure cook for about three whistles. You can also simmer the flame after the first whistle  for about 15 minutes.
4. When the time is over put off the fire and leave the cooker to cool and get to the room temperature.
5. Open  the lid of the pressure  pan  and remove the tied up potli.
6. Strain the stock and keep it separately to cook the rice. You will need 4 cups of stock plus water for the Pulao

How to cook the pulao:
1. Clean wash and soak the basmathi rice for half an hour. Drain and keep aside.
2. Heat oil / ghee in a heavy-bottomed vessel. Add the whole spices to it. .As soon as  they start spluttering, add the onions and fry till they get golden
3. Add ginger paste, garlic paste and stir for a minute or two. Add nutmeg, cinnamon powder and mix well.
4. Mix in the cooked mutton stir well. Add the rice and mix well with the mutton pieces. Sprinkle salt over it and stir continuously till the rice and meat mix well. Be careful not to break the rice grains.
5. Add the mutton stock and mix well. Cover it with a heavy lid to seal up the steam and cook like dhum.
6. Simmer  on low fire  for about 15-20 minutes.
7. Serve hot with raita or chutney.

Note:
1. You can also use pressure cooker for making the pulao. As soon as you mix up rice, meat and the stock, put the weight on.
2. As soon as the first whstle comes simmer for a minute or two. Put out the fire and leave it in the stove itself.
3. About 15 minutes later open the cooker, your Yakni Pulao will be ready to serve.

Recipe for Capsicum Rice

Ingredients needed for Capsicum Rice:
1 cup Raw Rice or Basmathi Rice
3 Capsicums, thinly sliced
2 tbsps ghee
1 tsp mustard seeds
1 tsp urad dal
Turmeric powder
Asafoetida powder
2  cardamoms
Salt to taste
1 tsp oil
Chopped coriander leaves, for garnishing

How to Prepare Capsicum Rice:
Cook the rice separately and spread on a plate to cool.
Heat little oil and add mustard seeds, when it sputters, add urud dal.
When it starts turning light brown add the capsicum.
Sauté in medium heat and when its done add turmeric, salt, asafoetida powder and Cardamom.
Mix well and  add the cooked rice.
Stir very gently and when its ¾ mixed, add 2-table spoon ghee and then mix again.
Garnish with coriander leaves

Points to Note:
You can also use the  left over rice from the lunch in the afternoon.
You can also add other vegetables like grated carrot and chopped french beans / cauliflower to make it healthy and colourful too.