Sheebz Kitchen

Ingredients

• Basmathi rice -2 cups
• Carrot -2 (grated)
• Capsicum -1 (cut vertically and thin)
• Cabbage -100g (shredded)
• Oil - 2 tsp
• salt to taste
• Spring onions -2 (chopped)
• Garlic pods - 2(chopped)
• Soy sauce - 2 tsp

Preparation

• Cook basmathi rice and cool it down for 3-4 hrs.
• Take oil in a pan on high flame.
• Add  garlic and fry for a minute.
• Add grated carrots, shredded cabbage and vertically cut capsicum.
• Mix them until they are half cooked .Do not cook too much to have little crunchy effect.
• Add rice to this and keep stirring.
• When the rice is hot now, add soy sauce and salt.
• Stir for a minute and now add spring onions and its ready to eat.

This is a very tasty recipe which is both spicy and sweet. This is a very famous Thai dish. It looks so colorful and yummy.


Ingredients

• Basmathi Rice - 2 cups
• Pineapple - 1 cup
• Carrots - 1 cup (chopped)
• Green Beans - 1 cup (chopped)
• Eggs - 3
• Shrimp or Chicken - 1 cup
• Cashewnuts - 50 g
• Raisins - 50g
• Pepper powder - 1 tsp
• Soy Sauce - 1 tsp
• Chicken Masala
• Sugar - 1 tsp
• Salt - 1 tsp

Preparation

• Boil the Basmathi Rice and cool it down for 2-3 hrs
• Take Oil in a pan and add 3 eggs and keep mixing it.
• Just before it becomes Egg scramble, add shrimp to it.
• Saute it for 5 mins and add carrots and Beans and saute it until carrots and beans are cooked.
• Add cashewnuts, raisins, sugar, pepper and salt.
• Now add pineapple and then soysauce and a little chicken masala.
• Saute it for 5 to 10 mins and then add cooked rice.
  
• Mix for 2 mins and serve hot.

Ingredients

• 1 kg mutton , pieces
• Basmati rice - 3 cups
• Onions - 4 (chopped)
• Tomatoes - 3 (chopped)
• Ginger garlic paste - ½ tbsp
• Fresh yogurt - ½ cup
• Cumin powder - 1 tbsp
• Red chili powder - 1 tbsp
• Mutton masala powder - 2 tbsp
• Turmeric powder - ¼ tsp
• Ghee - 3 tbsp
• Cinnamon - 1 stick
• Cloves - 5
• Bay leaves - 3
• Green chilies - 3
• Salt
• Oil - ¼ cup
• Coriander leaves

Preparation

• Wash and drain the Basmathi rice for one hour before cooking.
• Pour oil/ghee in a skillet.
• Fry the onions until pink in color and crisp and keep aside..Add cinnamon, cloves, peppercorns, bay leaves.
• Add ginger-garlic pastes and fry for 3 minutes.
• Add in the washed mutton pieces.
• Saute until the mutton gives out its own juices.
• Add the green chillies, turmeric, chilli powder, cumin powder, mutton masala powder and yogurt and saute.
• Simmer until the mutton is cooked.Add salt.Continue to cook until the oil separates from the meat.
• Add finely chopped corriander leaves.
• In a separate pot,boil rice until the grains are half cooked.
• Strain the rice. Spread out the mutton mixture in a heavy bottom pan.
• Add the rice on top and sprinkle crisp fried onions on top.
• Cover the platter with a lid and cook for 20 more mins.

Mutton biriyani is done. Best served with raitha and chicken curry.

Ingredients

• Basmati rice - 2 cups (cooked)
• Carrot - 3 (grated)
• Garlic - 1 tsp (minced)
• Peas - 100g
• Eggs - 3
• Pepper powder - 2 tsp
• Spring onions - 2
• Soy sauce - 2 tbsp
• Salt
• Oil - 2 tsp

Preparation

• Allow the cooked basmati rice to cool for 2 to 3 hrs. (Refrigerate so that rice doesn't stick together)
• Add oil in a pan on high flame.
• Add eggs and keep stirring.
• Stop before it comes to a state of egg scramble.
• Now, add rice and  garlic and keep stirring.
• Now add carrots, peas and green onions and mix so that all ingredients blend with other.
• Add Soy sauce and salt and pepper and mix well.
• Egg fried rice is ready to be served.

Ingredients

• Mixed Vegetables (3 big carrots, 3 potatoes, peas ¼ cup)
• Basmathi rice - 2 cups
• Onions - 1 cup
• Green Chilli - 3
• Garam Masala - 2 tsp
• Butter - 100g
• Cinnamon
• Salt
• Oil
• Corriander leaves

Preparation

• Cut carrot and potato into small pieces of same size preferably.
• Take oil in a pressure cooker and let it heat, once the oil is hot enough add little cinnamon and then add cut onions and saute until onion turns golden brown.
• Now, add the vegetables and saute for 3 mins and add 2 tsp of garam masala and then add basmathi rice and saute a lit bit and then add 3½ cups of water.
• Make a paste of corriander leaves and green chili and add it.
• Add the butter and salt to taste.
• Now cook until 2 whistles and tasty vegetable biriyani is ready to serve.

Serve with raitha or chips.

Ingredients

• Chicken - 1 Kg
• Onions - 3 (chopped)
• Tomatoes - 3 (chopped)
• Green chillis - 3
• Ginger garlic paste - 3 tsp
• Coconut milk - 1 cup
• Basmathi Rice - 2 cups
• Lemon - ½
• Ghee - 5 tsp
• Cinnamon - 1 stick
• Bay leaves - 3
• Chicken masala - 4 tsp
• Salt
• Oil
• Corriander leaves

Preparations

• Soak the Basmathi rice in water for 1 hour.
• In a cooker, add oil and when its heat add cinnamon and bay leaves. 
• Then add chopped onions and fry for some 10 mins and then add chopped tomatoes and stir well.
• when the oil separates out, add ginger garlic paste and mix well.
• Then add 2 tsp of chicken masala and add chicken and add ½ cup water and salt to taste and close the cooker. Wait for 1 whistle.
• Dry the Basmathi rice. Take a pan, add 2 tsp of ghee and fry the rice for 10 mins
• Now, add the rice to cooker and add 2½ cups of water, 1 cup coconut milk, 2 tsp of chicken masala, juice from lemon, salt to taste, 2 tsp ghee and corriander leaves and close the cooker.
• Wait for 2 whistles and switch off.

Biriyani is ready. It can be served well with raitha, chicken curry and chicken 65.

Ingredients

• Chopped cabbage - 1 cup
• Onion - 1 cup (chopped)
• Egg - 2
• Pepper powder - 2 tsp
• Ghee - 2 tsp
• Mixed spices- 1 tsp
• Rice - 2 cups (cooked)
• Salt
• Oil

Preparation

• Cook rice and keep aside.
• Take oil in a pan, when the oil is hot, add mixed spices, and then chopped onions.
• Keep stirring, until the onion becomes translucent.
• Now add the chopped cabbage and keep stirring.
• Cook for 5 mins. Now add the egg and pepper powder and keep mixing for 5 more mins.
• When the whole mixture has mixed well, take this mixture and mix with rice.

Cabbage rice is ready. It can be served with raitha.

Ingredients

• Basmati rice - 1 cup
• Onion - 1 (fine chopped)
• Cumin seeds - 2 tsps
• Coriander leaves to garnish
• Salt
• Oil/Ghee - 2 tbsps

Preparation

• Take Basmati rice with 3 cups of water, add salt to taste and set it up to boil.
• Once the rice is almost cooked, keep it aside.
• In another pan, heat the oil/ghee till hot and add onions.
• Fry till light brown and then add the cumin seeds.
• Now add the rice and stir well.
• Add ½ a cup of water to the rice and cover.
• Simmer till all the water dries up.
• Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.

Ingredients

• Rice - 1 cup (cooked)
• Whole lime - 1 (squeezed into juice)
• Red chilli - 3
• Mustard seeds - 1 tsp
• urad dal - 1 tsp
• Channa dal - 1 tsp
• Cashew nuts - 5-6.
• Turmeric powder - 1 tsp
• curry leaves
• Salt
• Oil

Preparation

• Take oil in a pan and oil is hot, add mustard seeds.
• Whey the mustard splutters, add red chilli, dals, cashews and curry leaves and saute them.
• Within a minute, add turmeric powder and salt and turn off the stove.
• Now add the lemon juice and saute them again.
• Mix with cooked rice and yummy lemon rice is ready.

This one could be made in few minutes with the ingredients available at home and makes a tasty recipe. Though coconut rice seems like a typical south Indian dish, as coconut and rice are indigenous in all places around the world, it is found in many cultures around the globe.


Ingredients

• 1 cup Basmathi Rice
• 1 cup grated coconut
• Urad dhal - 1 tsp
• Channa dhal - 1 tsp
• Cashew nuts - 10 nos. 
• Groundnuts - 10 nos.
• Red chilli - 3 nos.
• Oil - 1 tsp
• Mustard
• Curry leaves
• Salt

Preparation

• Take oil in a pan and add mustard.
• After all mustard seeds have bursted, add curry leaves.
• Then add red chilli, urad and channa dhal and saute for a minute.
• Add cashews /groudnuts now and fry it for 5 mins.
• Now add salt and grated coconut and mix until coconut becomes golden color, but do not fry it too much.
• Mix with cooked basmathi rice. Serve hot.

Tomato rice is a easily made yummy food which goes well with raitha/omlette.

Ingredients

• Tomatoes - 5 large chopped
• Rice - 2 cups
• Onion - 2 medium sized (long slices)
• Ginger Garlic Paste - 3 tsp
• Green Chilies - 4 to 5 nos. (vertically sliced)
• Chilli powder - 1 tsp
• Turmeric - ¼ tsp
• Bay leaves - 2 nos
• Cloves - 5 nos
• Cinnamon - 2 sticks
• Cardamom - 2 nos
• Salt to taste
• Oil

Preparation

• Soak rice for 15 minutes in water, drain water and keep it aside.
• Heat oil in a cooker on medium heat.
• Once the oil is heated, add Bay leaves, Cinnamon, Cloves, Cardamom.
• Now, add green chillies and onions and saute until the onions turn translucent.
• Add ginger garlic paste and stir until the raw smell of the paste goes away.
• Add chopped tomatoes and turmeric powder to the mixture and stir well.
• Cook for 10-15 minutes until the tomatoes blend well.
• Add salt to taste and chilli powder and mix well.
• Add water and wait until the contents boil.
• Cook until 2 whistles on low flame.