500 gms long grained rice (basmati)
150 gms ghee
4 black cardamoms (badi elaichi)
2 tsp caraway seeds (shahjeera)
3 bayleaves (tejpatta)
2 cinnamon (dalchini) sticks)
2 cloves (laung / lavang)
1 tsp mace (javantri)
1 cup chopped carrot
1 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped green capsicum
1 cup chopped cauliflower
1 cup chopped tomatoes
1/2 cup green peas

salt to taste
1 cup fried cashewnuts (kaju)
2 tbsp raisins (kismis)
a pinch of saffron (kesar) strands , dissolved in a tsp of milk

Method:

The rice with pressure cook along with 3 cups water for 3 whistle.

Allow the stem to escape before opening the lid.

Cool and divide into 2 equal portion and keep aside.

Heat a kadhai, add 100 gm of ghee, add the caraway seeds, bay leaves, mace, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

Add the vegetable and salt, mix well and saute on a medium flame for 2 minutes.

Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

In another broad pan, spread a portion of rice and spread a layer of masala on top.

Spread the rice again on top of the masala and spread the pour the remaining ghee, cashewnuts, raisin and saffron mixture evenly on the top.

Cover and cook on a very slow flame for 15 minutes and you can serve hot.

Pista Burfi Recipe:

INGREDIENTS:
1 cup powdered pista
1/2 cup sugar
1/2 tsp cardamom powder

METHOD
1. Take a pan. Add sugar & 1/2 cup water in it.

2. Boil to make a thick syrup of two strands .

3. Take it off from fire and add pista powder and mix well.

4. Add cardamom powder.

5. Spread it on thali & decorate with chopped almonds.

INGREDIENTS:
1 cup almond powder
1\2 cup sugar
1\2 tsp cardamom powder

METHOD
1. Take a kadai add 1\2 cup sugar & 1\2 cup water & boil it.

2. Make thick syrup of two strand.

3. Take it off from fire and add almond powder and mix well

4. Add cardamom powder.

5. Spread the mixture on the thali and garnish with pista.

6. Keep aside till it cools. Cut into pieces.

Mutton Biryani Recipe:

Ingredients:

500 gm mutton

1 cup onion

1 inch piece ginger

a few flakes garlic

3 tsp coriander powder

3 green chillies

1 tsp chilli powder

? cup dried coconut

1 tsp poppy seeds

2-3 cloves, cardamom, peppercorns

1 inch stick cinnamon

1 cup curds

salt to taste

3 tbsp fat

Other ingredients

Rice:

2 cups pulao rice

½ cup onion

2-3 cloves

1 inch piece cinnamon

2-3 cardamom

2-3 bay leaf

Salt to taste

5 tbsp fat

Method:

Clean and cut meat. Soak in curd.

Roast and powder cloves, cardamom, cinnamon and peppercorns.

Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.

Add sliced onions. Add ground spices and fry.

Add meat. fry well. Add ground poppy seeds.

Add remaining curds and salt and cook gently till meat is tender.

Add powdered spices. Remove from fire.

For the Rice

Slice onions. Heat fat. Fry onions and remove. Add spices.

When they crackle, add rice and fry for a few minutes longer.

Add salt and double the quantity of hot water.

When rice is cooked and all moisture has evaporated, remove from fire.

For the Biryani

Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.

Serve hot, garnished with fried onions and fried nuts.

Ingredients:
1/2 kg mutton-cubed
1/2 kg cooked rice
1/2 cup curd
2 bayleaf
2 black cardamom
2 green cardamom
2 cinnamon sticks
4 cloves
2 tsp shahi jeera
1 tbsp cashew nuts
2 tsp coriander powder
2 tsp chilli powder
2 tsp garam masala powder
1 tsp turmeric powder
1/4 nutmeg-ground
1/2 tsp saffron mixed with 1 tbsp milk
4 tbsp pure ghee
salt to taste
1 cup chopped mint and coriander leaves

Method:
Mix meat with curd, chilli powder, turmeric powder and salt and allow to marinate for one hour.Cook basmati rice in more than enough water with little salt, till just half done.

Drain and keep aside.Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.
Add marinated meat stir and fry well till browned and the curd is absorbed.
Add enough water to cook meat, cook till the meat is tender. Keep aside.

Divide the rice into two portions. To one portion add saffron milk, half meat, half coriander and mint leaves, mix.Cover with white rice and remaining meat. Sprinkle the remaining coriander and mint leaves and cashew nuts.Shut the pot tightly. Cook on a low fire for a 30-45 minutes.

Note: For semi boiled rice, bring water to boil, add rice cook till rice is almost done. Drain and use.