For
Rice (soaked for 1 hour)
Water
Salt
For Red Mixture
Beat root (grated)
Onion (sliced)
Oil / ghee
Salt
Laung, dalchini, chhoti elaichi
For White Mixture
Cashewnuts (broken into pieces)
Oil / ghee
For Green Mixture
Mint leaves
Coriander leaves
Onion
Green chilli
Garlic paste
Salt
0.2 Kg
200 g
350 ml
As per taste
½ cup
½ nos.
½ tbsp
As per taste
As requite
1 tbsp
½ tbsp
½ cup
½ cup
1 no.
1 no.
½ tsp
As per taste
0.3 Kg
300 g
500 ml
1 cup
1 no.
1 tbsp
2 tbsp
1 tbsp
1cup
1cup
2 nos.
2 nos.
1 tsp
0.4 Kg
400 g
650 ml
1 cup
1 no.
1 tbsp
3 tbsp
1½ tbsp
1 cup
1 cup
3 nos.
3 nos.
1 tsp
Ghee/Indian Cuisine
Rice Delight
Menu
1. In a spice grinder take mint leaves, coriander leaves, onion (cut into
pieces), green chilli & salt. Grind them & make green chutney. Keep
aside for late use.
2. In a MWS bowl take soaked rice & water. Add ¼ salt. Select category &
weight and press start.
3. When beeps, remove the MWS bowl & drain excess water from the rice.
Divide the cooked rice into 3 equal parts. Cover them.
4. In another MWS bowl add oil/ghee, grated beet root, sliced onion, laung,
elaichi & salt. Mix well. Press start.
5. When beeps, remove the MWS bowl and in a MWS glass bowl add
oil/ghee & cashewnuts. Press start.
6. Mix one portion of rice to the red mixture with a fork. Do not break the
rice. Mix second portion with green chutney & third portion of rice with
chashewnuts.
7. Take square / rectangular dish & arrange the red coloured layer first,
white layer in the centre & green layer in the end. Serve them hot.
Instructions
Utensil:
Microwave safe (MWS) bowl & Microwave safe (MWS) glass bowl
Method:
Weight Limit
0.2 ~ 0.4Kg
rd11
Tiranga Pulao
For
Boiled eggs
Rice (soaked for 1 hour)
Water
Onions (Big sized sliced)
Coriander leaves (chopped)
Ginger-garlic paste
Salt, red chilli powder, garam
masala, dhania powder,
turmeric powder
Biryani masala
Slit green chillies
0.1 Kg
2 nos.
100 g
200 ml
1 no.
1 tbsp
½ tsp
As per taste
½ tsp
1 no.
0.2 Kg
3 nos.
200 g
350 ml
2 nos.
2 tbsp
1 tsp
1 tsp
2 nos.
0.3 Kg
4 nos.
300 g
500 ml
2 nos.
3 tbsp
1 tsp
1 tsp
2 nos.
Menu
1. In a MWS bowl take soaked rice, water. Select category & weight and
press start.
2. When beeps, take out the cooked rice & keep aside. In another MWS
bowl take oil, chopped coriander leaves, sliced onions, biryani masala,
ginger-garlic paste, slit green chillies & all the spices. Mix very well &
press start.
3. When beeps, add boiled eggs (cut into 2) & boiled rice to the sliced
onions. Mix well without breaking the eggs. Press start.
4. Serve egg biryani hot with plain curd or raita.
Instructions
Utensil:
Microwave safe (MWS) bowl
Method:
Weight Limit
0.1 ~ 0.3Kg
rd12
Egg Biryani
For
Soaked rice
Soaked & boiled kabuli chana
Sliced onions
Water
Ginger-garlic paste
Desi ghee
Laung, chhoti elaichi, badi
elaichi, saunf, jeera
Salt, red chilli powder, garam
masala, haldi
Mango pickle paste
Slit green chilli
0.1 Kg
100 g
½ cup
½ cup
200 ml
½ tsp
1 tbsp
As per requirement
As per taste
1 tbsp
1 no.
0.2 Kg
200 g
1 cup
1 cup
350 ml
1 tsp
1½ tbsp
1½ tbsp
2 nos.
0.3 Kg
300 g
1½ cup
1½ cup
500 ml
1½ tsp
2 tbsp
2 tbsp
2 nos.
Menu
1. In a MWS bowl take soaked rice & water. Select category & weight and
press start.
2. When beeps, remove the rice & keep aside. In another MWS bowl take
desi ghee, jeera, saunf, laung, chhoti elaichi, badi elaichi, ginger-garlic
paste, sliced onions & slit green chillies. Mix very well & press start.
3. When beeps, add onion-mixture to the cooked rice, also add mango
pickle paste & all the spices. Mix very well & press start.
4. Serve achari chana pulao hot with fresh curd.
Instructions
Utensil:
Microwave safe (MWS) bowl
Method:
Weight Limit
0.1 ~ 0.3Kg
rd13
Achari Chana Pulao
Menu
1. In a MWS bowl take soaked rice & water. Select category & weight and
press start.
2. When beeps, remove the rice & keep aside. In another MWS bowl take
oil / ghee, chopped methi leaves, sliced onions, ginger-garlic paste. Mix
well & press start.
3. When beeps, add methi leaves to cooked rice, add all the spices. Mix
very well. Press start. Serve rice hot with curd or raita.
Instructions
Utensil:
Microwave safe (MWS) bowl
Method:
Weight Limit
0.1 ~ 0.3Kg
rd14
Methi Rice
For
Methi leaves (chopped)
Soaked rice
Water
Onions (sliced)
Ginger-garlic paste
Salt, red chilli powder, garam
masala
Oil / ghee
0.1 Kg
1 cup
100 g
200 ml
1 no.
½ tsp
As per taste
1½ tbsp
0.2 Kg
1½ cup
200 g
350 ml
2 nos.
1 tsp
2 tbsp
0.3 Kg
2 cup
300 g
500 ml
3 nos.
1½ tsp
2½ tbsp
78
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