Rice

Vegetarian
Zeera Rice
Ingredients: 1. Cooked rice ----- 150 gms 2. Cumin seeds (zeera) ----- 1 tsp 3. Ghee ----- 2 tsp 4. Black pepper (powder) ----- 1/4 tsp 5. Salt to taste 6. Green chilies ----- 4 7. Coriander leaves to garnish	Preparation: 1. Slit the green chilies in to two. 2. Heat the Ghee in a pan. 3. Add zeera and slitted chilies wait for 1 min. 4. Add cooked rice, salt, pepper powder to it and mix well. 5. Garnish it with coriander leaves. Serve zeera rice hot with any spicy curry or raita.
Vegetable Fried Rice
Ingredients: 1. Rice ----- 400 gms 2. Carrot ----- 75 gms 3. Beans ----- 75 gms 4. Onion stalks (ulli kaadalu) ----- 50 gms 5. Black pepper (powder) ----- 1 tsp 6. Vinegar (optional) ----- 2 tbsp 7. Ajinomoto ----- 1 tsp 8. Oil ----- 100 gms 10. Soya sauce ----- 1 tbsp 11. Salt to taste	Preparation: 1. Wash the rice and soak in water for half an hour. 2. Cook the rice, make sure the rice isn't overcooked or mushy. 3. Add a little oil when boiling so that it doesn't stick together. 4. Cut carrot, beans and Onion Stalks. 5. Boil water and add carrot, beans and onion stalks, fry them for 2 mins. 6. Add rice and fry, while frying add vinegar, ajinomoto and soya sauce. Vegetable fried rice is ready, serve hot with sauce.
Vegetable Pulao
Ingredients: 1. Basmati rice ----- 1 cup 2. Shelled peas ----- 50 gms 3. Carrot chopped ----- 50 gms 4. Onion chopped ----- 1 5. Potaotoes chopped ----- 50 gms 6. Cauliflower chopped ----- 50 gms 7. Cumin seeds (jeera) ----- 1 tsp 8. Cinnamon sticks (dalchini) ----- 2 9. Cloves (laung) ----- 2 10. Cardamoms (elachi) ----- 2 11. Bay leaves (tej patta) ----- 2 12. Ghee/Oil ----- 1 tbsp 13. Water ----- 2 cups 14. Salt n black pepper powder as per taste	Preparation: 1. Wash and soak rice for 20 mins in water. Drain excess water and keep a side. 2. Heat oil/ghee in a pan, add cumin,cinnamom,cloves,black cardamoms, bay leaves, salt and chopped onion, fry for 2 mins. 3. Now add all other vegetables, soaked rice and 2 cup water and let it cook. 4. Allow to stand for 5 mins and serve hot with dal or curry.
Tomato Rice
Ingredients: 1. Basmati rice ----- 1 cup 2. Onions ----- 2 (chopped) 3. Cumin seeds (jeera) ----- 1 tsp 4. Mustard seeds ----- 1 tsp 5. Chili powder ----- 1/2 tsp 6. Garam masala powder ----- ¼ tsp 7. Oil ----- 1 tbsp 8 Curry leaves ----- 4-6 9. Tomato puree ----- 1 cup 10. Salt as per taste 11. Water ----- 1 ½ cups 12. Dry red chilies ----- 2 13. Asafetida (heeng) ----- pinch	Preparation: 1. Wash and soak rice for 15-20 mins. Drain the excess water. 2. Heat oil add cumin seeds. Mustard seeds, asafetida, curry leaves and fry for 1 min. 3. Add chopped onion and other spices and fry for 2 mins. 4. Now add tomato puree, soaked rice and 1 ½ cup of water let it cook. Stir twice in between. 5. Stir twice in between and keep covered for 5 mins. 6. Serve with rasam and curd rice etc. Note: Prick 2 tomatoes with the fork and boil in ½ cup of water for 5 mins. Allow to stand for 5 mins. Cool it, peel and blend it to make puree.
Sweet Kesari Rice
Ingredients: 1. Basmati rice ----- 1 cup 2. Water ----- 2 cups 3. Sugar ----- ¾ cup 4. Ghee/oil ----- 1 tbsp 5. Raisins(kishmish) ----- 1 tbsp 6. Almonds (badam) ----- 1 tbsp 7. Small green cardamom ----- 2 8. Saffron (kesar) ----- pinch 9. Yellow color ----- pinch	Preparation: 1. Clean and wash rice. Soak for 15-20 mins in two cups of water. Then drain the water. 2. Mix soaked rice,1 cup of water, ghee/oil, cardamom and yellow color. Keep covered and cook for 10 mins. Stir in between. 3. Add one cup hot water, sugar, saffron strands and raisins. Keep covered and cook in a low flame for 10 mins. 4. Allow to stand for 5 mins.
Bagara Rice
Ingredients: 1. Rice ----- 2 cups 2. Onions ----- 2 nos (cut straight) 3. Green chilies ----- 3 nos (slit) 4. Mint leaves (Pudhina) ----- 1 small cup 5. Bay leaves ----- 2 - 3 nos 6. Cloves ----- 3 - 4 nos 7. Cinnamon ----- 2 small sticks 8. Salt ----- As reqd 9. Ghee ----- As reqd	Preparation: 1. Heat ghee in a  pan. Add bay leaves, cloves, cinnamon and mint leaves and fry for a while. 2. Add onions and green chilies and salt. 3. Add the rice along with 1 1/2 cups of water. 4. Keep coverd and cook, stir 2 times in between. Serve hot with raita or any gravy.
Carrot Rice
Ingredients: 1. Basmati rice ----- 1 cup 2. Grated carrot ----- 1 cup 3. Onion ----- 1/2 sliced 4. Green chilly ----- 2 slited 5. Cumin seeds ----- 1/2 tsp 6. Chilly powder ----- 1/4 tsp 7. Turmeric powder ----- 1/4 tsp 8. Garam masala or pulav masala ----- 1/2 tsp 9. Lemon juice ----- 1/2 tsp	Preparation: 1. Wash and cook the rice seperately with 2 cups of water. Spread in on a tray and let it cool. 2. Heat little ghee or oil in pan, add the cumin green chilly fry it for a min. Add turmeric, chilly powder and then the grated carrot. 3. Once the carrot is done add garam masala 4. Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it gently and serve with raita.
Lemon Rice
Ingredients: 1. Rice ----- 1 cup 2. Lemon juice ----- 2 3. Ground nuts roasted ----- 1/4 cup (optional) 4. Turmeric powder ----- 1/2 tsp 5. Hing (asafoetida) ----- 1/4 tsp (optional) 6. Salt ----- 1 tsp (according to taste) Seasoning: 1. Cumin ----- 1/2 tsp 2. Mustard seeds ----- 1 tsp 3. Curry leaves ----- 2 stalks 4. Green chilies ----- 5-6 Indian green chilies 5. Dry red chilies ----- 3 (cut in small pieces) 6. Oil ----- 1 tbsp	Preparation: 1. Wash rice, add 2 cups of water with one teaspoon salt and one teaspoon of oil. Cook the rice separately and set it aside. 2. Preheat oil in a kadai at medium high temperature. Add  cumin seeds and mustard seeds. Let the seeds splutter,  green chilies, dried chilies, and curry leaves. Sautee them well. Add turmeric powder and turn off the stove. 3. In a large open bowl, spread rice, add seasoning and lemon juice. Add the lemon juice according to your taste. 4. After lemon rice is mixed well, set the rice aside for 15 - 20 minutes for all the juices to blend with rice.
Non-Vegetarian
Fish Biryani
Ingredients: 1. Basmati rice ----- 500 gms 2. Fish(king fish) (vanjaram fish) ----- 500 gms 3. Onions ----- 100 gms 4. Curd(hung) ----- 1 cup 5. Green chillies ----- 4 6. Ginger Garlic ----- 2 ½ tsp 7. Mint(pudina) ----- 1 bunch 8. Lemon juice ----- 2 tsp 9. Garam masala ----- 1 tsp 10. Ghee ----- 70 gms 11. Salt as required 12. Chilli poder ----- 2 tsp 13. Oil for frying 14. Gram flour(senaga pindi) ----- 5 tsp 15. Red/Orange color pinch	Preparation: 1. Cut fish into pieces add lemon juice, salt, gram flour 1 tsp, 1/2 ginger garlic paste, chilli poder, pinch garam masala, red or orange color. Mix well and marinate for ½ hour. 2. Heat oil in a pan and deep fry the above fish. 3. Heat ghee in a pan add onions and fry till golden brown, add ginger garlic paste, chillies, chilli powder, garam masala and curd make it like a curry. 4. Half boil the rice and drain water. 5. Take a big pan, apply ghee to pan, put a layer of rice and next layer of curry then fried fish, add remaining rice, lemon juice one cup drained water, remaining ghee. 6. Cover the pan and let it cook with a low flame. 7. After 15 mins mix it slowly. Fish biryani is ready serve hot with raita.
Chicken Fried Rice
Ingredients: 1. Rice ----- 400 gms 2. Carrot ----- 75 gms 3. Beans ----- 75 gms 4. Onion stalks (ulli kaadalu) ----- 50 gms 5. Chicken ----- 500 gms 6. Black pepper (powder) ----- 1 tsp 7. Vinegar (optional) ----- 2 tbsp 8. Ajinomoto ----- 1 tsp 9. Oil ----- 100 gms 10. Soya sauce ----- 1 tbsp 11. Salt to taste	Preparation: 1. Wash the rice and soak in water for half an hour. 2. Cook the rice, make sure the rice isn't overcooked or mushy. 3. Add a little oil when boiling so that it doesn't stick together. 4. Cut carrot, beans and Onion Stalks. 5. Boil water and add carrot, beans and onion stalks, fry them for 2 mins. 6. Add rice and fry, while frying add vinegar, ajinomoto and soya sauce. 7. Wash chicken, drain water add salt, pepper powder and little water. Let it cook for some time. Remove bones. 8. Add chicken to the frying rice, when the rice starts spluttering remove from the stove. Your delicious meal is ready. Serve hot.