Ingredients:

• 4-6 hard boiled eggs peeled
  
• 2 cups basmati rice washed and pre-soaked for 15-20 minutes.
  
• 3 and half cup of warm water
• 1 large sliced onion
• 3-4 pods of garlic crushed
  
• 2 bay leaves
• 1inch cinnamon stick whole
  
• 4 cardamom seeds whole
• 1 tsp garam masala powder
• red chilli powder
• turmeric powder
  
• salt
• chopped coriander leaves and thickly sliced tomatoes to garnish

Method:

• Heat oil/ghee in a deep saucepan and fry the onions and the garlic along with the cinnamon stick,cardamom seeds and the bay leaves till golden
• Carefully prick the hard boiled eggs and add it into the pan
• Stir in the turmeric powder and the red chilli powder for 2-3 minutes
• Strain the pre-soaked rice and add it into the pan and stir it carefully with the eggs
• Put in salt and the warm water and let the rice cook fully or till the water is absorbed completely
  
• Mix in the garam masala powder and garnish it with coriander and the sliced tomatoes
• Ready to go!!
  

Ingredients:

• 2 cups of basmati rice washed and pre-soaked for 15-20 minutes
• 3 and a half cups of warm water
  
• 2 tbsp of cumin seeds/jeera
  
• 1 medium sized sliced onion
• 1 whole cinnamon stick(1 inch)
• 4 whole cloves
• 6-7 peppercorns
• a handful of cashewnuts
• salt according to your taste

Method:

• Heat oil/ghee and fry the cashew nuts and keep it aside.
  

• In the same oil/ghee put the cumin seeds/jeera. Stir it for a few seconds. Add the whole cinnamon stick, whole cloves, peppercorns and let it splutter
• Put the onions anf fry till translucent. Don’t fry it too much
• Strain the rice and add it in the onions and stir it for 5 minutes
• Put salt.
• Add the warm water and cook the rice fully or till the water gets absorbed completely
  
• When the rice is done take it out in a serving tray and garnish it with the fried cashew nuts
  
• Its ready to eat!
  

Next I decided to post a few rice recipes I know. Its actually very easy to make and it takes very less time.

First i’ll go with the Peas Pulao recipe.

Ingredients:

• 2 cups of basmati rice washed and pre-soaked for 20 minutes
  
• 3 and a half  cups of warm water
• 2 and a half cups of frozen peas
• 1 inch shredded ginger
• 2-3 cloves of shredded garlic
  
• 2- 3 green chillies cut into small pieces or whole
  
• 1 cinnamon stick(1 inch), 3 cloves, 3 cardamoms, 5-6 peppercorns all crushed together into a coarse mixture
• 1 sliced onion(optional)
• Salt as per your taste
  

Method:

• Fry or microwave the frozen peas with a pinch of salt seperately till it becomes soft
  

• Heat ghee/oil in a big wok and put the coarse mixture of cinnamon, cardamom, cloves and peppercorns. Stir it for a few seconds and put the shredded ginger, shredded garlic and the green chillies. Stir it for another few seconds and add the onions if you are using it

• Fry the onions till its transparent or becomes soft. Don’t fry it too much

• Strain the pre-soaked rice and mix it well with the onions and fry it for 5 to 6 minutes. Add salt
  

• Add the warm water, cover it and let the rice cook fully. Drain out the excess water if any

• When the rice gets cooked open the lid after it cools down a little(so that the rice gets dried up completely and is not sticky any more),stir it and add the peas.(Adding the peas later is to keep its green color intact, which looks good when you serve

• Its ready to serve!
  

Now, if you want to make Vegetable Fried Rice, you can just stir fry some cut vegetables like green beans, carrots, cauliflower etc along with the peas and mix it later in the rice!

This recipe is actually a derivation of mutton biryani. I liked the mutton part so very much that i decided to make it a stand alone dish! This tastes quite different (and definitely GOOD) from the traditional mutton dishes too!

Ingredients:

• 2lb of mutton cut into small pieces.
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 cup finely chopped mint leaves
• 1 cup finely chopped cilantro( coriander leaves)
• 1 cup yoghurt
• Garam masala( blend 1 inch cinnamon stick, 4 cloves, 4 cardamom, few peppercorns)
• Salt (as per taste)
• Red chilli powder (as per taste)
• Green chillies (as per taste)
• Lemon juice

Method:

• Marinade the mutton pieces with all the above ingredients for 1 to 2 hrs.
• After the marination is done put some oil (around 2 tablespoons) in a  pressure cooker , heat it and pressure cook the meat till its tender. 1 whistle is enough and take out the steam after keeping it for 5-6 mins.
• Open the lid when it’s done and stir till the water dries up to a thick consistency.
• Add the juice of one squeezed lemon and stir it into the gravy.
• Check for salt and it’s all ready to be served!

Welcome to my blog. I was literally bulldozed by my husband Sayontan into creating one. He said that it will help me “publicize my culinary skills” across the world. Of course, he was joking.

He then went ahead and created a WordPress login for me, set it up with a theme and other frills and asked me to write. So here I am.