RICE SALAD	KASHMIRI PULAO	FISH BIRYANI
KESAR CHAWAL	KHEER	CHINESE FRIED RICE

KESAR CHAWAL

INGREDIENTS
Lal Qilla Basmati Rice 400gms. Sugar 400gms Water 600ml Cardamoms 8 (split, green) Cloves 12.Mixed dry fruit11/2 (cashewnuts, Raisins, Walnuts) Saffron Colour 1 tbsp (pinch of saffron dissolved in a tbsp. of hot water) Ghee 2 tbsp silver paper (Varak)

METHOD

Wash soak and drain rice. Bring the water to a boil add the rice and simmer. When rice is half done add the sugar (dissolved in about another 200 ml of water) and ghee and lower the fire. When fully done add the saffron, Cardamoms, cloves, and half of the dry fruit. Stir gently and cover for 10Mts. Garnish with remaining dry fruit and Varak. Serve hot with fresh cream.

KHEER

INGREDIENTS

Lal Qilla Basmati Rice 225gms.
Milk 1 lit.
Sugar 100gms
Sultana 10gms.
Cardamom 15gms.
Almond 10gms Pista 10gms
Silver Paper (Varak) 2/3

METHOD
Boil Milk in a thick bottomed pan. Add washed rice. Stir till it boils. Simmer till rice is well cooked in Milk & a thick consistency is formed. Mix in sugar. Add powdered Cardamom. Garnish with Almond, Sultana Pista & Silver Paper (Varak).

CHINESE FRIED RICE

INGREDIENTS
Lal Qilla Basmati Rice 400gms
Leeks 100gms Carrots 100gms
Cabbage 100gms
Onions100gms Celery100gms
Eggs2. Chicken ½ (400gms)
Salad Oil 100ml. Soya Sauce 40ml
Tomato Sauce50ml Ginger50gms
Ajinomoto 5gms Salt to taste.

METHOD
Boil chicken & shred it. Boil rice till three fourth's done. Clean & shred vegetables. Make ginger paste. Heat oil add ginger paste, sauté. Add vegetables & cook till crisp. Add beaten eggs & scramble. Add chicken & rice. Fry for a few minute. Toss in the sauces. Add salt, Ajinomoto. Serve piping hot, with chilli sauce.