Veg Pulao

Ingredients:

2 Cups Basmati Rice

4 Cups or little less Water 

Handful of frozen Green peas

Handful of frozen Corn

Handful of frozen Carrot

1 Inch Ginger cut into slice

1 Tsp Sugar

1 Tsp Cumin seeds

3-4 Green Cardamom

1 Inch Cinnamon 

3-4 Cloves

7-8 Whole Peppercorn

1 Big Bay leaf

Salt to taste

Oil

Preparation:

In a small cheese cloth put all the garam masalas( Cinnamon, cardamoms, bay leaf,

cloves, pepper corns) and tie it properly. 

In a rice cooker add rice, water and salt then add the cheese cloth into it then cover and cook.

When the rice is done spread the rice in a tray to cool and remove the cheese cloth filled with garam masalas. Spreading the rice help to maintain the shape of rice.

Mean while in a nonstick pan heat up some oil, the add cumin seeds, add ginger and saute for few seconds then add the vegetable.

Fry the vegetables for 2-3 minutes then add sugar.

Just wait until the sugar gets dissolved then switch off the flame and add cooked rice, mix it properly.

Serve with choice of your side dish.

Japanese Fried Rice (Husband's version)

Ingredients:
2 Cup Basmati rice
1 Small carrot shredded
Handful of green peas
1 Stick celery finely diced
1/2 of Green bell pepper finely diced
Handful of shredded cabbage
2 Eggs
Left over chicken or rotisserie chicken
1/2 Cup of salad shrimp
3 Tbs of butter
2 Tbs Soy sauce
Chili garlic sauce to taste
Salt to taste

Preparation:
Cook the rice in a rice cooker by adding 4 cups of water to it and keep aside.
In a griddle(is a better option) or a large skillet add little butter then add in all the vegetables. Fry the veges adding some salt, soy sauce and chili garlic sauce and fry them until they are done.
Remove the veges from the heat. now add little butter and fry the shrimp adding little salt. Then fry the eggs adding bit salt.
Now its time to mix all the ingredients to the egg. Add on the shrimp, chicken, veges and cooked rice.
Toss them all to gather properly and add rest of the butter, soy sauce and chili garlic sauce, give a good mix and switch off the flame.
Serve with choice of your side dish.

Mushroom Pulao

Ingredients:

Basmati Rice – 1 cup, washed and soaked for 30 minutes to 1 hour.
Mushrooms – 8 oz, sliced thick
Water – 2 cups
Salt – 1 tsp
Lemon/Lime Juice – 2 tsp
Oil – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 2
Cloves – 4
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Garam Masala – 1 tsp

Biryani Masala - 1 tsp

Chicken Masala - 1 tsp

Fried Onion – 1 handful

Red Chili Powder – to taste
Frozen Green Peas – 1/2 cup, thawed
Red /Green Bell Pepper – 1/2, chopped

Direction:

 Bring Water to a boil in a sauce pan with a lid and turn off the stove.

 Add Salt and Lemon/Lime Juice and stir.

 Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process  about 15 mins)

 Heat Oil in a non-stick pan with a cover.

 Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.

 Add Cumin Seeds and allow them to sizzle.

 Add Onions and cook for 1-2 minutes until translucent.

 Add Ginger and Garlic and cook for another 1-2 minutes.

 Strain and reserve liquid from Mushrooms.

 Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.

 Drain water from the rice and add soaked rice to the pan.

 Add Garam Masala, Biryani Masala, Chicken Masala and Red Chili Powder.

 Mix well and cook for 1 minute until Rice is coated with the oil and spices.

 Add Green Peas and Bell Pepper and mix well.

 Time to add in Mushroom Water to the pan and put the whole rice mixture to the rice cooker. Add  fried Onion on top and let the rice cook.

 Serve hot with Raita, plain yogurt and/or salad.