Our Recipes

PEAS PULAO RICE

INGREDIENTS:


1 cup KLA rice; 1 cup Peas (fresh or frozen); 1 tsp Cumin Seeds; 1 Onion (medium); Salt (To taste); 2-3 tbsp Cooking Oil.

DIRECTIONS:


Wash rice and soak for 20-30 minutes. Soak over-night if possible. Drain soaked rice and keep ready to add to the pan when needed. Cut onion length-wise . Heat cooking oil in pan . Add cumin seeds. Add onions once oil and seeds start to crackle. Fry until onions are translucent. Add peas and saute for 2 minutes. Add the rice (already drained). Pour two cups of water and add salt. Bring to a boil. Reduce heat and cover with lid. Cook until water is absorbed completely. Turn off the heat. Fluff with fork and keep covered for 5 minutes. Serve hot.

RICE SALAD

INGREDIENTS:


KLA rice 200g; Apples cored and chopped 2 large; Luncheon meat cut in cubes 200 gms; Cauliflower boiled 1/2 small; Peas boiled 100 gms; Oil 1 tbsp.; Vinegar/ Lemon 1 tbsp; Salt and Pepper to taste; Water 400ml; Cabbage for garnishing.

DIRECTIONS:


Wash, soak and drain rice. Bring the water to a boil and add the rice. Cook till done , Drain and keep aside to cool. When cool add the diced apples, cubed luncheon meat , floriated cauliflower, and peas. Also add the vinegar oil and seasoning. Toss the salad well and turn on to a serving dish lined with cabbage or salad leaves. Serve cold.

KASHMIRI PULAO

INGREDIENTS:


KLA rice 500gms; Onions115gms; Cinnamon 5gms; Cardamom 5gms; Cloves 5gms; Turmeric a pinch; Saffron 1gm; Milk 10ml; Cashew nut 20g; Walnut 20 gms; Oil 50gm; Salt to taste; Water 1lit.

DIRECTIONS:


Wash & Soak rice. Slice onions. Heat oil, fry onion till golden brown & remove. Fry whole spices, turmeric, add rice, saut. Add half saffron dissolved in a little warm milk. Add hot water & mix gently. Cook a little. Finish with remaining saffron & cook till grains are separated . Serve garnished with fried onions, cashew nut & walnuts. Traditionally, it goes with Mutton Rogan Josh.

FISH BIRYANI

INGREDIENTS:


KLA rice; Fish, Coconut, Cummins seeds, Green, Chilies, Onion, Garlic, Turmeric, Ghee 500 gms., Salt 50 gms. i.e. No.1 tsp.4., No.1 Medium 4 cloves, A small Piece 4 tbsp. to taste.

DIRECTIONS:


Cut and wash the fish and boil in a cup of water with salt. Remove and bone it (leaving one small fish), keep aside. Wash, soak and drain rice. Grind turmeric, cumin seeds, chilies , garlic and half the onion to a paste. Extract 3 cups of coconut milk. Heat ghee in a saucepan slice and fry remaining onion, add rice stir well. Pour coconut milk and little water if required when rice is almost cooked add the ground paste, boned fish and salt. Mix gently and reduce heat or bake in a moderate oven till the rice is sufficiently dry. Serve garnished with the remaining complete, boiled fish.