Prawn Pulav

Rice	2 Cups
Prawn	250 Gms (Cleaned)
Cinnamon	2 Pieces
Onion	2 Medium Sized, Sliced
Jeera	1 Tablespoon
Red Chillies	6
Cloves	4
Garlic	6 Pods
Oil for frying
Salt	To taste

Grind onion, jeera, red chillies, and garlic with salt. Apply it on prawns and keep aside. Fry cinnamon and cloves in 2 tablespoons of ghee. Add sliced onions and fry till golden brown. Add rice and continue frying for another 6 minutes. Add 4 cups of boiling water and salt and fully cook.

Shallow fry the prawn without allowing them to become crisp. Now spread the prawns with masala on top of rice. Keep aside for 10 minutes. Mix well and serve with onion curd salad.

Pudina Pulav

Rice	2 cups
Peas	2 Handful
Cinnamon	2 Pieces
Onion	3 Medium Sized, Sliced
Jeera	1 Tablespoon
Green  Chillies	6
Cloves	5
Garlic	5 Pods
Cardomom	4
Pudina	A Handful
Coconut	¾ Cup Coconut
Ghee	3 Tablespoon

Salt

To taste

Grind cloves, green chillies, coconut, and pudina to a past. Heat ghee in a pressure cooker and fry the whole masala. Add sliced onions and fry till brown. Now add ground masala and fry.

Add washed and drained rice and fry. Add salt and 4 cups of boiled water. Close the lid and cook with the pressure on till the first whistle.

Tomato Rice

Rice	1 cup
Fresh tomato juice	1 cup
Tomato purie	½ cup
Onion	1 medium sliced
Cinnamon	1 each
Oil	2 tablepoon
Cloves	1 each
Cardomom	1 each
Salt	To taste

Fry cloves, cardamom, cinnamon, and onions to golden brown colour. Add washed rice and fry a little. Pour in tomato juice and tomato purie. Add 3 cups of   water to cook. Add salt to taste , cover and cook till done. Sprinkle pepper powder before serving.

Fried rice

Basmati rice	2 cups
Ghee	2 table spoon
Cardamom	1 black
Cinnamon	1  piece
Cloves	2
Water	5 cups
Salt to taste

Wash the rice, put it in a filter and stand for 20 minutes. Heat the ghee in a deep heavy pan. Add the spices and stir. Add rice carefully into the pan. Stir and fry very gently for 2-3 minutes. Add water, cover and bring to boil. Simmer covered, till rice is cooked and water has evaporated. Press a grain, it must mash on putting pressure. Do not overcook. If not cooked adequately, add more hot water and let it cook for some more time, till the water gets evaporated completely.

Beef Biriyani

For Rice
Basmati Rice	2 cup
Cinnamon	2 pieces
Cloves	5 pieces
Cardamom	5 pieces
Ghee/Butter	3 tsp
Bay leaves	2 nos
Lime juice	1 tsp
Water	4 1/2 cup
Salt to taste

For Beef Masala
Beef (cut into big pieces)	1/2 kg
Onion thinly sliced	2 cup
Ginger chopped	3 tsp
Garlic crushed	10 cloves
Chilly powder	1 tsp
Coriander powder	1/2 tsp
Turmeric powder	1/2 tsp
Pepper powder	1/2 tsp
Green chilly	4 nos
Tomato chopped	1
Garam masala	2 tsp
Curd	1/2 cup
Coconut milk	1 cup
Mace	2
Bay leaves	1
Cloves	3
Coriander leaves
Mint leaves
Vegetable Oil/Coconut Oil

For Garnishing
Cashew nuts	2 tsp
Raisins	2 tsp
Onion thin sliced	1

Cut the beef into big pieces and wash it thoroughly. Marinate it with salt, curd 1/2 tsp of garam masala and pepper powder. Leave it for 30 minutes.
Soak the rice for 15 minutes, wash and drain it well. Heat ghee in a cooking vessel and add cloves, cinnamon sticks, cardamom and bay leaves. Fry for a minute. Add the rice and fry it for 3-4 minutes. Pour in 4 1/2 cups of water, salt, lime juice and cook it covered until cooked. Set aside the cooked rice.

Grind Green chillies, ginger and garlic into  paste in a mixer grinder. Heat ghee in a pan and fry Onions, cashew nuts and raisins, one by one until they turn light brown and keep aside for garnishing.

In the remaining ghee sauté thinly sliced onions, until they turn golden brown. Add the ginger and chilly paste into it and fry for 2-3 minutes. Add chilly powder, coriander powder, turmeric powder, garam masala and fry it for 2 minutes. Now add the chopped tomatoes, mace, bay leaves, cloves, coriander leaves, mint leaves and mix it well. Add the marinated beef pieces and mix well. Pour in the coconut milk and salt as per your taste. Allow it to cook on low flame until the meat is cooked well.

Now take a skillet and rub in a nice film of ghee or butter into it. Spread a layer of rice in the bottom and beef masala on the top. Garnish with mint leaves, coriander leaves, cashew nuts, raisins and fried onions. Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame, covered, for 10 minutes.

Serve hot with pickle or chutney.