Tomato Rice

Rice - 2 cups
Tomatoes - 8 large
Onion - 1 large (chop in longitudinal thin pieces)
Garlic - 6-8 coves
Ginger half spoon chopped finely
Green chillies slit 3-4
Jeera whole
red chilli powder
coriander powder
jeera powder
garama masala
coriander leave chopped
salt, cooking oil

Chop tomatoes and onion, garlic (long thin slices).

Heat oil in a pan big enough to take the rice as well.
Add jeera, green chillies and let it splutter. Add garlic, stir till golden brown. Add onion and fry it well. Add ginger to it fri to 1-2 minutes. Add the finely chopped tomatoes. Add all powder masala.
Cook tomato well till raw tomato smell goes away and this is a smooth paste.

Half cook rice. add rice to this mix and cook for 10 minutes. Tomato gravy should form cream layer on rice.

Add coriander leaves.

Serve hot with raita/ pickle.

Curd Rice

Rice - 2 cups
Yoghurt
Milk
Chana daal for tarka (bigger grains) - half bowl
Urad daal - 1 bowl
Red dry chilli - 3-4
Mustard seeds
kaju - half bowl
raisins - half bowl
coriander leaves
curry leaves
ginger crushed - 1/4 tspn
salt
oil

Cook rice fully.

Heat oil in a pan. Add mustard fry till splutters. Add curry leaves and red chillies

Add ginger, urad daal, chana daal
Fry till light brown. Add kaju, raisins. Add salt for rice then add rice.
Mix well and quickly add yoghurt to cover the rice with creamy layer. Let it cook for 2 minutes. Add milk (1 cup). Mix well. Cook for 5-1 minutes.
Add chopped coriander leaves.

Serve hot with papad and pickle.

Paneer Biryani

Need:
Basmati Rice 2 cups
Paneer half pound
Onion - 1 big
Veggies: french beans, peas, corn, carrot 1 cup
1-2 bay leaves
5-6 cloves
1 cardomon
1 bada elaichi
coriander powder
red pepper powder
black pepper - powder and 8-10 whole
1 tblspn garam masala
cinnamon
turmeric
1-2 tblspoon ginger garlic paste
4 tblspn ghee
oil

Method:
Cut paneer in 3/4th inch length pieces, add ginger garlic paste. Marinate for 30 minutes.
Cut onion in long thin slices.

Half boil rice and drain the water

Heat 2-3 tspn oil in a pan and add onion and fry till golder brown. Keep onion aside.
Heat 2 tspn oil in the same pan and add salt and pinch of turmeric. Add paneer pieces and fry for 2-3 minutes till ginger garlic is fried. Keep paneer aside.
Heat 2 tblspn ghee in the same pan, add bay leaves, whole black pepper, cloves, cardomom, cinnamon. Stir fry for 1-2 minutes (don't let it burn)

Add veggies to this. Add salt for veggies and stir fry till cooked. Add all powder masala in between fry for 1-2 minutes. Add salt for rice. Add rice to this mixture, stir till it is mixed evenly.
Add paneer and onion fried to this and mix well.

Add garam masala and mix well. Add left over ghee 2 tblspn. Keep the vessel covered in low flame for 5-10 minutes.

Serve hot with raita.