Bisibelabath

• Beans,
• Potato,
• Brinjal,
• Onions
• Radish
• Green peas - 1/4 kg
• Rice - 2 cups
• Yellow daal- 2 cups
• Grated coconut - 1 cup
• Curry masala powder - 6 tsp
• Ghee - 3 tsp
• Cashewnuts - 10 nos
• Cloves - 2 nos
• Tamarind juice
• Coriander leaves

Preparation:

1. Cut all vegetable into evenly sized long pieces and steam them in a pressure cooker.
2. To 2 cups rice and 2 cups daal, add 3 times water and steam it in the pressure cooker.
3. Grind grated coconut with curry masala powder and keep this paste aside.
4. Heat a frying pan and pour ghee into it. When it becomes hot, add cashews and cloves.
5. Then, add the steamed vegetables into the frying pan and fry it lightly.
6. Add tamarind juice, salt and half of the ground paste and bring it to boil.
7. When the raw smell of tamarind is gone, add the steamed rice-daal and stir well for about 5 minutes.
8. Add the remaining coconut paste at the end before removing from the flame.
9. Add some green coriander leaves, before serving.

Coriander Rice

• Basmati rice - 1 cup
• Coriander leaves,chopped - 1/4 cup
• Grated coconut - 1/4 cup
• Onions - 2 nos, chopped
• Green chillies - 3 - 4 nos
• Cumin seeds - 1/2 tsp
• Garlic pod - 1 no
• Turmeric powder - 1/4 tsp
• Ghee - 3 tsp 
• Salt 

Preparation:

1. Cook the rice, till its half done.
2. Heat 1 tsp of ghee in a pan and saute half of the chopped onions, green chillies, garlic and cumin seeds, till onions turn light brown.
3. Grind the above along with coconut and coriander leaves. Keep aside.
4. Heat the remaining ghee in a kadai.
5. Saute the remaining onions, till golden brown.
6. Add the coriander paste and turmeric powder and saute for 2-3 mins.
7. Add the half cooked rice and salt.
8. Cover and cook, till its done.

Dal Rice

• Rice - 2 cups
• Bengal gram - 3/4 cup
• Yellow Daal -1 1/2 cups
• Peas - 1/2 cup
• Potato, chopped - 1 no 
• Carrot,chopped - 1 no
• Onion, chopped - 1 no
• Tomato, chopped - 1 no
• Green chillies,chopped - 4 nos
• Red chillies - 2 nos
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Turmeric powder - 1 tsp
• Curry leaves 
• Salt 
• Oil 

Preparation:

1. Cook rice  and vegetables separately and allow to cool.
2. Cook both the daal with a pinch of turmeric powder and keep it aside. 
3. Heat oil in a pan, splutter musturd seeds and cumin seeds.
4. Add curry leaves, green chillies, red chillies, onion and saute for sometime.
5. Add tomato and allow to cook for a minute. 
6. Add boiled vegetables along with salt and turmeric powder and fry for a while.
7. Mix this with cooked dals and rice and serve with papad. 

Coconut Milk Rice

• Basmati rice - 3 cups
• Onion, chopped - 2 nos
• Green chillies - 6 nos
• Cashew- 3 tsp 
• Coriander leaves, chopped- 1/2 bunch
• Mint(Pudhina) leaves, chopped- 1/4 bunch 
• Ginger-garlic paste - 2 1/2 tbsp
• Cloves - 4 nos
• Cinnamon - 2" stick
• Cardamom - 4 nos
• Bay leaves - A few
• Oil 
• Butter 
• Thick coconut milk - 3 cups
• Thin coconut milk - 2 1/2 cups 
• Salt 

Preparation:

1. Heat oil and butter in a big pot.
2. Add cloves, bay leaves, cinnamon, cashews and cardamom
3. Add onion and saute it for 10 mins.
4. Add green chillies and saute further for 10 mins.
5. Add coriander and mint leaves.
6. Saute, till the onions become brownish.
7. Add ginger-garlic paste and saute well.
8. Add salt and when  the oil starts to separate, add 5 1/2 cups of coconut milk and bring them to boil.
9. Add rice into the above boiling coconut milk.
10. Cook till the rice is done
11. Serve hot with a spicy curry or kulambu. 

Chicken Biryani

Ingredients:

• 4 lb. chicken (cut) 
• 3 cups basmati rice 
• 1 coconut 
• salt 

For Masala:

• 2 inch ginger 
• 1 1/2 tsp. poppy seeds 
• 4 pods cardamom
• 2 tsp. fennel seeds 
• 1 1/2 garlics 
• Cinnamon 2 " long 
• 2 tsp mint leaves , chopped
• 2 green chillies  
• 2 tsp  cashew nuts
• 5- 7 cloves 
• 1/2 cup coriander leaves, chopped

To Saute:

• 4 cloves 
• 3 tsp cashew nuts 
• 1 1/2 inches cinnamon 
• 2 tsp butter 
• 1  onion, chopped 
• 1/4 tsp. turmeric powder
• 1 tsp mint leaves 
• bay leaves
• 2 tsp coriander leaves 
• 4 cardamom 

Preparation:

Grind coconut pieces and extract 6 cups of milk. 

In a heavy bottomed pan, saute all above mentioned spices in 

butter. 

When they all turn into golden color, add the ground masala paste. Stir the 

mixture. 

After 2 mts add the well cleaned chicken pieces and salt. Keep 

on stirring for 5 minutes. Add 2 cups of Coconut milk. When chicken is 3/4th cooked, 

add the rest of the coconut milk. 

When the whole mixture boils, add the rice. When rice is half cooked, remove and serve hot with Onion raita.

Stuffed Vegetable paratha

For dough: 

• 1 1/2 cup maida  
• 1 1/2 cup whole wheat flour  
• 1 tsp ghee  
• salt  

 

Paste:

• 3 green chillies  
• 2 tablespoons chopped coriander  
• 2" Ginger  

 

For the stuffing :

• 3 carrots, finely chopped  
• 1 small cauliflower, finely chopped  
• 2 potatoes, finely chopped  
• 1 cup green peas  
• 1 tsp cumin seeds  
• 4 tsp grated cheese  
• 2 green chillies, chopped  
• 2 tsp chopped coriander  
• 2 tsp ghee  
• salt to taste  

 

For cooking:

Ghee 

 

 

Preparation: 

Dough:

  

1. Sieve the flours with the salt. 

2. Add the ghee and mix well. Add enough water and make a semi-soft dough. 

  

Stuffing:

1. Heat the ghee and fry the cumin seeds until they begin to crackle. 

2. Add the chopped vegetables, green peas, paste and 2 to 3 tablespoons of water and cook on a slow flame until the vegetables become soft. 

3. Alternatively, cook in a pressure cooker without adding any water. 

4. Mash the vegetables slightly, add the cheese, green chillies, coriander and salt and mix well. 

  

Method:

1. Knead the dough and divide into 20 portions. 

2. Roll out each portion of the dough into a small thin round with the help of flour. 

3. Spread a little filling on one round, cover with the other round and press well. 

4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top. 

5. Serve hot. 

Mint Paratha with Corn Stuffing

For the dough 

• 1 1/2 cup Maida  
• 1 1/2 cup whole wheat flour  
• 1 tsp ghee  

 

Mint Chutney

• 2 tsp mint leaves  
• 1 tsp lemon juice  
• ½  tsp cumin seeds    
• 3 green chillies  
• salt  

 

For the stuffing 

• 1/2 cup finely chopped cabbage  
• 1 1/2 cup fresh or frozen corn, cooked  
• 2 potatoes, peeled and chopped  
• 1 onion, chopped  
• juice of 1 lemon  
• ½  tsp garam masala  
• 1 tsp chopped coriander  
• 1 tsp ground green chilli  
• 1 tsp sugar  
• oil  
• salt   

Preparation:

 

Dough  

1. Mix the flours, ghee and the mint chutney and make a soft dough, adding water if necessary. 

2.  Divide and Roll out each equal portion into a very thin round.

Stuffing 

 

1. Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water. 

2. Crush the cooked corn. 

3. Heat the oil and add the potatoes, sprinkle a little water, cover and cook until soft. 

4. Add the cabbage and onion and cook for 1 minute. 

5. Add the corn, lemon juice, garam masala, coriander, green chilli, sugar and salt and cook for 1 minute. 

  

Method

 

1. Put 2 tablespoons of the stuffing in the centre of each dough round. 

2. Cover with another round and seal the sides. 

3. Brush lightly with ghee and cook on a hot tawa (griddle) on both sides until    parathas are done.

4. Serve hot. 

 

Lamb Dum Biryani

• 1/2 kg young. tender Lamb, cut into medium size pieces  
• 4 tsp Yogurt  
• Ghee  
• 2 cups Rice   
• 2 Onions, chopped  
• Ginger & Garlic (equal amounts crushed)  
• 1 Lemon  
• 2 tsp of  Almonds, ground  
• 2 Cinnamon sticks  
• 4-6 Cardamons  
• 2 tsp Milk  
• 2 pinch of  Safron  
• 1/2 tsp of chili powder
• 1/2 tsp of Turmeric
• 2-3 Green Chilies  
• 1/2 tsp Zeera  
• 2-3 Cloves  
• 1 tsp Garam Masala  
• Coriander 
• Onions to Garnish ( fried in oil) 

Preparation:

1. In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. 

2. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.  

3. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.  

4.In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water.  

5.Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milk / safron mixture over the rice. 

6.To garnish spread the fried onions and corriander over the rice.  

7.Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. 

8. Serve with raita.

This is the traditional way of preparing Biryani. Yummy and rich. Must try.

Vegetable Biryani - Method 2

• Rice - 2 cups
• Onion,chopped - 1/2 cup
• Tomatoes,chopped - 1/2 cup
• Carrots - 4 nos
• Beans - 250 gm
• Green peas - 1/2 cup
• Cauliflower florets - As reqd
• Garlic pods - 6 nos
• Ginger - 1" piece
• Cloves - 10 nos
• Cinnamon - 6 sticks
• Aniseeds - 1 tbsp
• Coriander seeds - 1 tsp
• Coconut - 1 1/2 tbsp
• Red chillies - 3 nos
• Bay leaf 
• Cardamom - 5 nos
• Salt - 2 tbsp
• Oil - 8 tbsp
• Ghee 

Preparation:

1) Soak rice in water for 10 mins. 

2) Saute in 1 tsp ghee for few minutes and keep it aside. ( saute till the rice becomes hot, don't over saute it. approx 2 mts )

3) Grind together garlic, ginger, 6 cloves, 3 cinnamon sticks, 3 red chillies, aniseeds, coriander seeds and coconut to a fine paste.

4) Heat oil in a pan.

5) Add cinnamon, cloves, bay leaf and cardamoms.

6) Add onions followed by tomatoes and vegetables and fry for 2 mins.

7) Add ground paste and saute, till the raw smell of garlic-ginger leaves.

8) Add rice and water.

9) Cook till the rice is done and serve with Raita.

Vegetable Biryani

• Basmati rice - 1 cup
• Vegetables - 1 cup
• Onion - 1 no
• Tomato - 1 no
• Yoghurt/Curd - 1 tbsp
• Lemon juice - 1 tsp
• Bay leaves
• Cinnamon 
• Cumin seeds
• Cloves
• Oil

For masala:

• Ginger - 1/2 " piece
• Garlic pods - 5 - 6 nos
• Green chillies - 1 - 2 nos
• Coriander leaves - 1/2 bunch
• Mint leaves(Pudhina) - 1/2 bunch

Preparation:

1)Heat oil in a pressure pan.

2)Add all the spices, sliced onion and the ground masala.

3)When it turns colour, add tomato.

4)Add rice and fry.

5)Add all vegetables to it along with yoghurt, lemon juice and salt.

6)Add enough water and check the level of salt.

7)Close the lid and pressure cook. Serve with raita. 

Mutton Biryani

• Mutton - 1 kg
• Basmati rice - 3 cups
• Oil - 2 cups
• Cloves - 6 nos
• Cardamom - 6 nos
• Cinnamon - 1 no, 2"
• Nutmeg - a pinch
• Black Cardamom - 1 no
• Bayleaf - 1 no
• Onions, chopped - 6 nos
• Tomato, chopped  - 6 nos
• Ginger - 1 big lime sized
• Garlic - 6 nos
• Coriander leaves - A small bunch
• Mint leaves - A small bunch
• Yoghurt/Curd - 6 tbsp full
• Green chillies - 5 - 6 nos
• Chilly powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1 tsp

Preparation:

1)Heat oil in a heavy bottom vessel and fry the spices.

2)Chop onions and saute it along with the spices, till it turns light brown.

3)Chop ginger and garlic and add it to the onions and fry it. 

4)Add the mutton pieces and allow it to cook for 15 mins, stir in between. 

5)Chop the tomatoes and add it to the mutton and allow it to cook for 5 mins or till the tomatoes get blend well. 

6)Add chilly powder, coriander powder and the garam masala and stir for 2 mins.

7)Add the yoghurt and stir well till it is mixed properly with the gravy and allow the gravy to cook for another 5 mins.

8)Chop the mint and coriander leaves and add it to the gravy along with the green chillies and cover the vessel tightly with the lid.

9)Simultaneously, boil 3 cups of water and cook the rice till it`s half cooked.

10)Add the rice along with the remaining water (if any) to the gravy and mix well and allow it to cook on a low flame with the lid tightly on for about 10 mins.

11)Stir once in between to mix the gravy well with the rice.

12)Switch off the stove and do not remove the lid for another 10 mins.

13) Let the biriyani become tender in the steam

14) Remove after 15 mts a serve. 

Spicy Vegetable Biryani

• Basmati rice - 2 1/2 cups
• Onion - 2 nos
• Garlic pods - 10 nos
• Ginger - 1" piece
• Oil - 2 tbsp
• Ghee or Butter - A scoop of tbsp
• Chopped tomatoes - 1/2 of the tin
• Green chillies(small) - 2 nos
• Bell peppers -2 nos
• Mushrooms and Vegetables - 1 cup, together  
• Lime or lemon juice - 2 tsp
• Yoghurt - 2 tbsp
• Cloves
• Cinnamon
• Cardamom
• Garam masala - 1 spoon
• Biriyani masala - 1 spoon
• Chilly powder - As reqd
• Turmeric powder - 1/4 of a small spoon
• Salt - As reqd
• Coriander leaves

Preparation:

1)Grind garlic, ginger, one-fourth of the onion & green chillies together with a little amount of water & keep aside.

2)Wash the rice & soak it in the water & keep aside.

3)Heat oil & ghee/butter in a pan.

4)Add the remaining onion & fry them until it turns to golden brown.

5)Add the spices to them & saute for 2 mins.

6)Add the ground paste & fry for 5 mins.

7)Add the tomatoes, turmeric powder, salt, garam masala, biriyani masala, chilly powder to it & cook for 5 mins on low flame.

8)Add all the vegetables, bell peppers, mushrooms & close the lid & cook for 5 - 10 mins.

9)Drain the water from the rice & add to them & stir for 2 - 3 mins.

10)Add lime juice & yoghurt to it & stir well.

11)Add 5 cups ( or as much needed to cook the rice, according to the moisture content in the vegetables) of water to it & close the lid. 

12)Cook until the rice is done  and serve with Onion Raita.

This is a great recipe for Vegetarians. Mix and match the spices. Main flavoring things are the ground onion-garlic-ginger-chilli paste and yogurt. One of my all time favorite.

Curd Rice

• 3 Cups plain curd 
• 4 Cups cooked rice 
• 1 Sprig curry leaves 
• 1 tsp Mustard seeds 
• 2 Chopped green chillies 
• 1 Chopped small ginger 
• 2 tsp Chopped coriander leaves 
• 1 Dry red chillies 
• 1 tbsp Cooking oil 
• Pinch of hing 
• Salt to taste

Preparation: 

Mix chopped ginger, green chillies, coriander leaves and salt with curd.

Take Rice and add the mixture into it. Again mix thoroughly.

Put dry red chillies, mustard, curry leaves and hing for flavor.

Curd rice is ready to serve.

Puliyogare

• 2 Cups cooked rice  • 1 Cup tamarind juice  • 1 tbsp Sugar  • 4 tsp Coriander seeds  • 2 tsp Mustard seeds  • 2 tsp Cumin seeds  • 4 tsp Seasme seeds  • 1 Cup grated coconut  • 1 tsp Hing  • 2 tsp Urad dal  • 1 tsp Bengal dal  • Jaggery (1 small piece)  • 5 Red chillies  • 1/2 Cup oil  • Few curry leaves

Preparation:

Roast 1 tsp mustard seeds, cumin seeds, 2 tsp sesame seeds, ½ tsp Bengal dal, 1 tsp urad dal one by one. Grind it to make a fine powder. Roast the coconut. Mix the roasted coconut and powder. Heat oil and add mustard seeds, sesame seeds, red chillies, urad dal and chana dal. Add the tamarind juice and jaggery. Mix salt and allow it to boil. Add the powdered masala and boil till it turns thick. Mix it with the cooked rice and serve.

Tamarind Rice

• 3 cups Rice, cooked

• 1 cup (100 gms) Tamarind 

• 1/4 cup Bengal dal 

• 1/4 cup Peanuts 

• 2 tsp Turmeric 

• 2 tbsp Mustard seeds 

• 1 tsp Jeera 

• 1 tsp Hing 

• 1 small bunch of Curry leaves 

• 15 Red chilies 

• 7 Green chilies 

• 1/2 cup Oil 

• Salt

Preparation: 

Soak tamarind in water and extract thick juice out of it.

To the cooked rice, add salt and a little oil and mix it well. Keep it separately.

Now in a frying pan, take tamarind extract, add salt, turmeric in it and cook until it thickens.

Add this cooked tamarind extract (according to taste) into the rice and mix well.

Heat oil in a pan, add bengal dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard, jeera and hing and fry.

As the ingredients turns brown and the mustard starts to splutter, mix all these to the above prepared rice.

Sweet Saffron Rice

• 3/4 Cup rice 
• 1/2 tsp Saffron strands 
• 2 tbsp Hot milk 
• 45 gm Clarified butter
• 2/3 Cup cold milk 
• 3 Cardamom seeds 
• 1 Inch stick cinnamon 
• 4 tbsp Sugar 
• 2 tbsp Fresh Cream (Malai ) 
• 30 gm Chopped walnuts 
• 1/2 Cup raisins

Preparation:

1. Soak saffron strands in hot milk.
2. Boil rice for 5 minutes, then drain.
3. Melt butter in a pan.
4. Fry the boiled rice, cardamom seeds and cinnamon stick for 3 minutes.
5. Mix cold milk and sugar, stir gently.
6. Cover the pan with a lid and cook the rice over low heat until done.
7. Add cream and saffron milk.
8. Cover it and put on low heat for a minute.
9. Place into a serving dish.
10. Sprinkle with nuts and raisins.

Pepper Rice

• 1 Cup cooked Raw Rice
• 1 tsp Black Pepper
• 1 tsp Urad daal
• 1 tsp Mustard Seeds
• 1/2 tsp Turmeric
• 1/2 tsp Asafetida
• 2 tsp Cashew nuts
• Curry leaves
• 1 tsp Ghee
• Oil

Preparation:

Roast black pepper, urad dhall in a frying pan until it turns colour. Grind into a fine powder. 

Heat oil in the same pan, add mustard seeds, once sputtered add turmeric powder,a pinch of asafetida and curry leaves. Now add the powdered ingredients, salt and mix well.

Add this mixture to the cooked rice. Fry the cashewnuts in the ghee and mix thoroughly.

Mint Rice

• 1 Cup basmati rice, cooked
• 2 Onions, chopped
• 5 Green chillies, chopped
• 1 Bunch medium in size mint leaves, finely chopped 
• 1 tsp Tamarind paste 
• 3 tbsp Fresh grated coconut 
• 1 tbsp Cashewnuts , broken into pieces 
• 3 tbsp Oil 
• Salt to taste

For Seasoning: 

• 1 tsp Bengal gram 
• 1 tsp Black gram 
• 1 tsp Mustard seeds 
• A few Curry leaves

	1. Heat 1 tsp oil in the pan and sauté green chillies and mint leaves until    mint      leaves shrink.
	2. Grind this along with tamarind, coconut and salt.
	3. Heat the remaining oil and fry the cashewnuts till golden and set aside.
	4. Combine all the seasoning ingredients with it.
	5. Add finely cut onions to it and saute until it become golden brown.
	6. Combine the ground masala paste with it and fry for a few more minutes until good aroma comes.
	7. Reduce the heat and add the cooked rice.
	8. Mix it and add the fried cashews to it and serve

Lemon Rice

• 2 cups Rice, cooked 
• Fresh juice from 2 Lemons 
• 2 tbsp Peanuts 
• 2 Chopped Garlics
• 1 tsp Turmeric 
• 2 tbsp bengal gram
• 1 tbsp Urad dal 
• 10 Red chilies 
• 5 to 7 Green chilies 
• 2 tbsp Mustard seeds 
• 1 tsp Jeera 
• 1 small bunch of Curry leaves 
• 1/2 cup Oil 
• Salt

Preparation: 

1. In a pan add oil, mustard seeds, bengal gram, urad daal. let it spouter.
2. Add the chillies, Garlic, curry leaves and pea nuts. Saute for a minute.
3. Add Turmeric and pour lemon juice in to it.
4. Remove from heat immediately and add salt.
5. Mix the rice into it and garnish with coriander leaves.

Cabbage Rice

• 2 cups of cooked Rice,
• 1 Cabbage, Chopped
• 1 cup Green peas
• 2 onions, chopped
• 1 Tomato, chopped
• 2 green chillies, chopped
• 5 nos of Garlic, chopped
• 1 inch ginger, chopped
• 1 tsp Jeera
• 1/2 tsp Turmeric powder
• 1 tsp of Red chilly powder and Coriander power 
• Oil

Preparation: 

1. Cook the chopped Cabbage in water by adding salt and turmeric. Cook the Peas too.
2. In a pan, add oil, jeera, chili, garlic, ginger and let it splutter
3. Add the onions. saute for 2 mts and add the tomatoes.
4. When the tomatoes are done add the cooked veggies.
5. Add remaining turmeric, Coriander, chili powder and salt
6. Saute for 2 mts and add the cooked rice and mix well
7. Garnish with fesh chopped Coriander leaves and serve.

Mango Rice

• 2 cups Cooked Rice
• 1 Raw Mango, grated
• 1 tsp mustard seeds
• 1 tsp of Urad daal
• 1 tsp of Bengal gram
• 5 dry Red chili
• 2 tsp Ground nuts
• 2 tsp Cashew nuts
• 2 tsp Sesame seeds
• Curry leaves
• Oil

Preparation : 

1. Heat oil in a pan and add the Mustard, Urad daal, Bengal Gram, Sesame seeds and let it splutter
2. Add the Nuts
3. Add the Chillies and Curry leaves
4. Mix the grated mango and salt, saute for 2 mts.
5. Let this cool for 5 mts. Then add the rice.
6. Mix and serve garnished with coriander leaves.

Carrot Rice

• 1 cup cooked Rice
• 1 cup freshly grated Carrot
• 1 chopped Onions
• 2 Green Chillies chopped
• Mustard seeds, Urad daal, Cashew nuts - 1 tsp each
• 1/2 tsp each of Turmeric powder and Chilly Powder
• 2 tsp fresh Lemon Juice
• Oil

Preparation:

1. Heat Oil, add mustard seeds, daal, cashew.
2. Add the onions and chillies, fry till the onions turn light brown
3. Add the carrot, turmeric, chilly powder. Sprinkle some water and cook the carrots.
4. Once the carrots are done mix the rice and lemon juice
5. Garnish with coriander leaves 

Tomato Rice

• 2 Cups of cooked Rice
• 5 medium sized Tomatoes chopped
• 2 medium sized Onions sliced
• 6 Green Chillies chopped
• 2 inch size piece of Ginger grated
• 4-5 flakes of Garlic chopped
• Cloves, Cinnamon, Cardamon ( as preferred ) 
• 1 tsp of Turmeric power and Chilly power( if Desired )
• Oil

Preparation:

1. In a frying pan saute the Spices in Oil
2. Add the ginger and garlic after a minute
3. Add the chilies and onions and saute till the onions turn light brown
4. Add the chopped tomatoes , Turmeric power, Chilly powder, Salt
5. Let the tomatoes cook. Stir occasionally. Once the mixture turns together ( oil will separate ) add the cooked rice
6. Mix it and garnish with Coriander leaves