RICE
SALAD
INGREDIENTS
Lal
Qilla Basmati Rice 200g. Apples cored and chopped 2 arge. Luncheon
meat cut in cubes200gms Cauliflower boiled1/2 small Peas boiled
100gms Oil 1 tbsp. Vinegar/ Lemon1tbsp. Salt and Pepper to taste
Water 400ml Cabbage for garnishing.
METHOD
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, floretted 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
Lal
Qilla Basmati Rice 500gms Onions115gms Cinnamon 5gms. Cardamom
5gms Cloves 5gms. Turmeric a pinch. Saffron 1gm. Milk 10ml. Cashewnut
20gWalnut 20gms Oil 50gm Salt to taste. Water 1lit.
METHOD
Wash
& Soak rice. Slice onions. Heat oil, fry onion till golden
brown & remove. Fry whole spices, turmeric, add rice, sauté.
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, cashewnut & walnuts. Traditionally, it goes with Mutton
Rogan Josh.
FISH
BIRYANI
INGREDIENTS
Lal
Qilla Basmati Rice Fish Coconut
Cummin seeds Green Chilies Onion Garlic Turmeric Ghee Salt 500
gms. 500 gms. i.
No.1 tsp.4. No.1 Medium 4 cloves
A small Piece 4 tbsp. to taste
METHOD
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, chillies, 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.
