Fish Rice
​
Ingredients
750 grams Boneless fish, medium dice
2 tsp Kashmiri chili powder
1 tsp Ground black pepper
1 tsp Turmeric powder
1 tsp Ground fennel seed
1 medium Red onion, medium dice
1 medium Tomato, medium dice
½ cup Cilantro, chopped
½ cup Mint, chopped
6 cups Cooked basmati rice
1 Tbsp Rose Water
¼ cup Fried Raisins
¼ cup Cashews
Salt To taste
​
Season the fish with 1 tsp chili powder, ½ tsp turmeric powder, ½ tsp ground black pepper, 1 tsp salt and 1 tsp ginger garlic paste. Mix these all well together and keep these aside for 15 minutes.
Heat oil in a nonstick pan. Add fish and fry on both sides on medium flame until golden brown in color and is well cooked. Keep this aside.
Heat 1 Tbsp oil in another pot and add diced red onion and ½ tsp salt. Sauté until it is soft. Add one tsp ginger garlic paste and sauté for one minute. Lower the flame to low and add ½ tsp turmeric powder, ½ tsp chili powder, ½ tsp ground black pepper and 1 tsp ground fennel seed. Cook until the raw smell of spices goes away. Then add 2 Tbsp chopped cilantro and 1 Tbsp chopped mint leaves. Mix well and add one diced tomato. Cover it and cook until tomato is soft and well cooked. Stir occasionally.
Now add the fried fish. Mix these all well together. Cover with a lid for 5 mins on low flame.
Layering: Add 2 Tbsp chopped cilantro, I Tbsp chopped mint leaves, fried raisins, fried cashews and 6 cups of cooked rice on top of the cooked fish. Again, add one more layer of cilantro, mint leaves, cashews, raisins and 1 Tbsp rose water on top. Cover and simmer for 15 mins on low flame.
Mint Rice
Ingredients
​
4 cups Cooked basmati rice
½ cup Red onion, medium dice
½ cup Carrots, thinly sliced
1 cup Mint, thickly packed
2 Tbsp Mint, chopped
1 Tbsp Lemon juice
½ cup Cashew nuts
1 tsp Cumin seed
4 Cardamom
1 Cloves
1 medium Cinnamon stick
1 Bay leaf
1 Tbsp Vegetable oil
Salt to taste
Heat oil in a pan or pot on medium flame. Add cardamom, cloves, cinnamon, and bay leaf. Fry until nice aroma comes out of it and add cumin seed. Fry for 30 more seconds. Add cashews and fry this until cashews turn light brown in color. To that add diced red onion. Sauté until onion is soft and translucent. Add thinly sliced carrots. Cook for another one more minute. Add in mint paste. Sauté for 1 minute and add chopped mint and salt. Add cooked basmati rice and mix well. Cover it with a lid and simmer it for 10 minutes on low flame. Open the lid and add lemon juice. Mix it again. Mint rice is ready. Serve it hot .
Fried Rice
Ingredients
​
6 cups Cooked basmati rice
¼ cup Medium diced beans
¼ cup Medium diced carrots
1 cup Thinly sliced cabbage
½ cup Diced bell pepper
3Tbsp Chopped spring onion
½ cup Chopped red onion
300 grams Small diced chicken breast
250grams Small peeled shrimp
4 Eggs
3 Tbsp Vegetable oil
4 tsp Corn starch
1 Tbsp Soy sauce
1 tsp Chopped ginger
1tsp Chopped garlic
Salt and pepper to taste
Season chicken and shrimp separately with salt, ground black pepper and corn starch. Heat oil in a pan over medium high heat. Add seasoned chicken and cook for 4 to 5 minutes, stirring occasionally, until chicken is well cooked. Turn off the flame and add 1tsp soy sauce. Mix well and keep this aside. Do the same with shrimp also.
​
Beat 4 eggs with pinch of salt. Heat oil in a pan and add eggs. Cook on low flame, stirring until no visible liquid eggs remains.
​
Heat a large frying pan or a wok on high flame and add oil. When the oil is hot, add chopped ginger, chopped garlic and diced white part of green onion. Stir for 30 seconds and add chopped celery and diced onion. Sauté for 1 minute. Add diced carrots, diced beans and sliced cabbage and cook for 1 minute on high flame. Add soy sauce, vinegar and mix them well along with salt and pepper. Add cooked rice, chicken, shrimp and scrambled eggs. Mix all these well together. Add diced bell pepper, mix them all well and turn off the flame. Add spring onions.