A) Plain Rice

No. of Servings: 1
Size of Serving: 1 plate

Ingredients (with Amount)

Mulberry Rice 100 g
Water double the quantity of rice by volume

Method

1. Pick, wash and soak the rice in water for about half an hour.
2. Place measured amount of water in heavy bottomed pan ( use the water in which rice has been soaked) and heat till it boils.
3. Add soaked rice to the boiling water and cook covered on a slow fire till the rice grains are tender and all the water dries off [about 12 minutes( 1 table spoon of oil can be added alng with rice, which helps in keeping the rice grains separate).
4. Serve hot with dal or curry.

B) Mixed Vegetable Pulao

No. of servings: 1
Size of serving: 1 plate

Ingredients Amount

Mulberry Rice 80 g
Water double the quantity of rice by volume
Onion 50 g ( 1 small)
Cumin Seeds ¼ t
Black cardamom 1
Clove 1
Cinnamon 1 small stick
Bay Leaf 1
Salt 1 t
Fat 1 T
Peas 50 g
Beans 30 g

Method

1. Clean, wash and soak the rice in water for about half an hour.
2. Shell peas, string and dice beans.
3. Heat fat in heavy bottomed pan, add whole spices and thinly sliced onion. Fry till the onion is light brown in color. Add all the vegetables and fry for a few minuts on slow fire.
4. Drain the rice (reversing the water) and add to the onions and fry for 2 to 3 minutes more.
5. Add measured amount of water (use the water in which rice has been soaked) and salt. Bring to boil.
6. Reduce the heat and cook covered till the rice is done and the water dries up.
7. Serve hot with curry or raita.

C) Lemon Rice

No. of Servings: 1
Size of Serving: 1 plate

Ingredients Amount

Mulberry Rice 80 g
Water double the quantity of rice by volume
Mustard Seeds 1 t
Whole red chilies 2
Salt ¾ t
Oil 1 T
Haldi a pinch
Lemon One

Method

1. Pick, wash and soak the rice in water for about half an hour.
2. Place measured amount of water in heavy bottomed pan ( use the water in which rice has been soaked) and heat till it boils.
3. Add soaked rice to the boiling water and cook covered on a slow fire till the rice grains are tender and all the water dries off ( 1 table spoon of oil can be added alng with rice, which helps in keeping the rice grains separate).
4. Heat oil in a pan, add mustard seeds. When they splutter, add whole red chillies and fry for two minutes.
5. Add salt, haldi and boiled rice. Mix well, cover and keep over a hot tawa for five minutes.
6. Add leamon juice, mix and serve hot.

D) Spanish Rice

No. of Servings: 1
Size of Serving: 1 plate

Ingredients Amount

Mulberry Rice 80 g
Tomato 50 g
Capsicum 15 g
Spring onion 1
Peas (Shelled) 20 g
Celery 1 stem
Salt to taste
Pepper ½ t
Oil 1 t

Method

1. Clean, wash and soak rice. Shell peas.
2. Chop the spring onion, capsicum, tomato and celery
3. Heat oil, sauté the onion, capsicum and cerely. Add peas and tomatos. Saute well. Save some capsicum strips and tomatoes for garnishing.
4. Add the strained rice. Sprinkle pepper and salt. Pour double the amount of water and cook till done
5. Serve hot garnished with long strips of capsicum and deseeded tomato skin cut in strips.

E) Vegetable Biryani

No. of Servings: 2
Size of Serving: 1 plate

Ingredients Amount

Mulberry Rice 100 g
Tomato 50 g
Peas 50 g
Salt 1¼ t
Oil 4 T
Haldi ¼ t
Black cardamom 1
Clove 2
Cinnamon 1” piece
Bay Leaf 1-2
Beans 50 g
Potato 50 g
Cauliflower 50 g
Onion 100 g (2 small)
Curd 1 T
Zeera ½ t
Pepper corns 3-4
Ginger ½” piece
Garlic 3-4 cloves
Red chilly powder ½ t
Saffron 1 packet
Milk 1 T

Method

1. Clean, wash and soak the rice. Soak saffron in 1 T milk.
2. Grate 50 g (One small) onion. Roast dry spices on a tawa and grind along with ginger and garlic.
3. Take 2 T fat in a heavy bottomed pan and fry onions till golden brown. Add ground spice paste and fry a little more. Add salt, haldi, red chilli powder, blanched and chopped tomatoes and beaten curd and fry for some more time.
4. Wash, clean and cut the vegetables.
5. Add vegetables to fried masala, and cover and cook over slow fire till vegetables are tender and fat separates out.
6. Pick, wash and soak the rice in water for about half an hour.
7. Place measured amount of water in heavy bottomed pan ( use the water in which rice has been soaked) and heat till it boils.
8. Add soaked rice to the boiling water and cook covered on a slow fire till the rice grains are tender and all the water dries off ( 1 table spoon of oil can be added alng with rice, which helps in keeping the rice grains separate).
9. Take a heavy bottomed pan. Add 1 T of fat and spread 1/3rd of boiled rice. Then layer ½ the vegetables and again spread 1/3 rice. Layer with the rest of the vegetables and finally spread the last layer of rice.
10. Pour 1 T melted fat on top.
11. Sprinkle the top with saffron dissolved in milk. Cover with a lid. Keep over a hot tawa for 15-20 minutes. Alternately, keep in moderately hot oven for half an hour.
12. Cut 50 g (one) onion into rings and deep fry to crisp brown colour.
13. Serve the biryani hot garnished with fried onion rings.