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PEAS PULAO RICE
 INGREDIENTS:
1 cup KLA rice; 1 cup
Peas (fresh or frozen); 1 tsp Cumin Seeds; 1 Onion
(medium); Salt (To taste); 2-3 tbsp Cooking Oil.
DIRECTIONS:
Wash rice and soak for
20-30 minutes. Soak over-night if possible. Drain
soaked rice and keep ready to add to the pan when
needed. Cut onion length-wise . Heat cooking oil in
pan . Add cumin seeds. Add onions once oil and seeds
start to crackle. Fry until onions are translucent.
Add peas and saute for 2 minutes. Add the rice
(already drained). Pour two cups of water and add
salt. Bring to a boil. Reduce heat and cover with lid.
Cook until water is absorbed completely. Turn off the
heat. Fluff with fork and keep covered for 5 minutes.
Serve hot.
RICE SALAD
INGREDIENTS:
KLA rice 200g; Apples
cored and chopped 2 large; Luncheon meat cut in cubes
200 gms; Cauliflower boiled 1/2 small; Peas boiled 100
gms; Oil 1 tbsp.; Vinegar/ Lemon 1 tbsp; Salt and
Pepper to taste; Water 400ml; Cabbage for garnishing.
DIRECTIONS:
Wash, soak and drain
rice. Bring the water to a boil and add the rice. Cook
till done , Drain and keep aside to cool. When cool
add the diced apples, cubed luncheon meat , floriated
cauliflower, and peas. Also add the vinegar oil and
seasoning. Toss the salad well and turn on to a
serving dish lined with cabbage or salad leaves. Serve
cold.
KASHMIRI PULAO
INGREDIENTS:
KLA rice 500gms;
Onions115gms; Cinnamon 5gms; Cardamom 5gms; Cloves
5gms; Turmeric a pinch; Saffron 1gm; Milk 10ml; Cashew
nut 20g; Walnut 20 gms; Oil 50gm; Salt to taste; Water
1lit.
DIRECTIONS:
Wash & Soak rice. Slice
onions. Heat oil, fry onion till golden brown &
remove. Fry whole spices, turmeric, add rice, saut.
Add half saffron dissolved in a little warm milk. Add
hot water & mix gently. Cook a little. Finish with
remaining saffron & cook till grains are separated .
Serve garnished with fried onions, cashew nut &
walnuts. Traditionally, it goes with Mutton Rogan
Josh.
FISH BIRYANI
INGREDIENTS:
KLA rice; Fish, Coconut,
Cummins seeds, Green, Chilies, Onion, Garlic,
Turmeric, Ghee 500 gms., Salt 50 gms. i.e. No.1
tsp.4., No.1 Medium 4 cloves, A small Piece 4 tbsp. to
taste.
DIRECTIONS:
Cut and wash the fish and
boil in a cup of water with salt. Remove and bone it
(leaving one small fish), keep aside. Wash, soak and
drain rice. Grind turmeric, cumin seeds, chilies ,
garlic and half the onion to a paste. Extract 3 cups
of coconut milk. Heat ghee in a saucepan slice and fry
remaining onion, add rice stir well. Pour coconut milk
and little water if required when rice is almost
cooked add the ground paste, boned fish and salt. Mix
gently and reduce heat or bake in a moderate oven till
the rice is sufficiently dry. Serve garnished with the
remaining complete, boiled fish.
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