Veg Fried Rice

2 cup Basmati Rice
1 Red Carrot
1 Simla Mirch
2 Green Chillies
Some Green Onion Leaves
1/2 cup Green peas
Some Mashrooms(optional)
1/2 cup Grated Paneer
Yellow Colour or turmeric Powder
Sault to Taste
Black pepper Powder
1/4 tbs Ajinomoto

Method:

1. First of all cook rice as usual.
2. Colour the grated Paneer with yellow colour and mix black pepper as well
3. It will look like scrumbled egg.
4. Boil the green peas.
5. Cut red carrots vertivally.
6. Cut other vegetables.
7. Add some oil in a pan and fry the onions.
8. when become transperent add green chillies,green onions and paneer.
9. Stirr for 2 mins.And add other vegetables and mashrooms.
10. Put 1/4 spoon Ajinomoto,sault and black pepper powder.
11. Mix with already cooked rice.

Kashmiri Pulao

Ingredients :
500 gm: Basmati rice
2 cups: Milk
½ cup: Cream
1 cup: Fruits (chopped, mixed)
1 tsp: Sugar
2 tsp: Ghee
3-4: Cloves
1-2: Bay leaf
1 inch long piece: Cinnamon
3-4: Cardamom
½ tsp: Cumin seeds
Rose water
Salt to taste

Method:
Gently wash rice and soak in water for about 10-15 minutes.
Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.
Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

(also see Kashmiri pulao recipe in hindi on http://www.abhivyakti-hindi.org/rasoi/pulav/kashmiri_pulav.htm)

Veg Pulao

Ingredients:
2 cups - Basmati Rice

1 - Onions

3 tbsp - Ghee

1 - Carrots, cut into cubes

1 - Potatoes, cut into cubes

1/2 cup - Peas

1 cup - Cauliflower,

cut into florets

2 tbsp - Cashewnuts

1 tbsp - Raisins Salt To Taste

1 Pinch - Turmeric powder

Grind to Paste:

1 Inch - Ginger

5 - Garlic cloves

1 - Onions

3 - Green chillies

2 - Cinnamon sticks

3 - Cloves

1/4 cup - Mint leaves

3 - Cardamoms

Preparation:

Soak rice for half an hour.

Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.

Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes.

Add the vegetables and mix well.

Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.

Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .

Just before serving take the rice in serving bowl, add the nuts and mix well.
Serve vegetable (sabzi) pulao hot with raita