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The rice in d this dish owes its lovely color to turmeric, wich also give it a warm, spicy aroma

GOLDEN LEMON RICE (serves4)

1 cup basmati rice

1 dried chili

2 tbsp vegetable oil

½ tbsp black mustard seeds

½ tsp turmeric

finely grated rind of 1 lemon

2 tbsp chopped fresh cilantro

salt to taste

2 cups water

• Rinse the rice in several changes of water and let it soak for 10 min.

• Slit the chili lengthwise and seed.

• Heat the oil in a heavy bottom pan.

• Add the mustards seeds and cook over low heat, stirring constantly for 1-2 minutes or until they give off their aroma. Add the chili and stir for 1 minute. ▫ Drain the rice.Return to the pan, add the turmeric and rice and cook, stirring constantly, for 2 minutes or until all the grains are coated.

• Stir the lemon rind, add the salt to taste.

• Pour in the boiling water and return to a boil.

• Reduce the heat, cover tightly, and let simmer for 10-15 minutes.

• Remove the pan from the heat and let stand, still covered for 5 min before serving.

LEMON RICE WITH CURRY LEAVES

1 cup basmati rice

lemon juice from 2-3 lemons

1 dried red chili

2 green chilies

2 tbsp vegetable oil

½ tbsp black mustard seeds

½ tsp turmeric

6 curry leaves

1/4 cup peanuts

salt to taste

1/2 cup urad dal

asafetida

• Rinse the rice in several changes of water and let it soak for 10 min.

• Boil the rice with turmeric and pinch of salt.

• Heat the oil in a heavy bottom pan.

• Add the mustards seeds and cook over low heat, stirring constantly for 1 minute or until they give off their aroma. Add the chilies, urad dal and peanuts. Stir for 2 minutes.

• Add rice, curry leaves, lemon juice and cook, stirring constantly for 2 minutes or until all the grains are coated.

• Add salt to taste.

Serve hot. Tastes great with Sambar.

LAMB BIRIYANI          (serves 4)

(2 Ib 3 oz)1 kg lamb

1 cup basmati rice, washed and soaked in water for 2 hours

2 tbsp grated coconut

¼ cup cashew nuts

1 tbsp chopped mint leaves

1 tbsp fresh ginger, thinly sliced

4 cloves garlic, finely chopped

2 green chilies, sliced

1 onion, thinly sliced

½ cup yogurt

1 tbsp lemon juice

2 tsp biryani masala

1 tsp ground coriander

salt to taste

leaves from 2 spring coriander

2 tbsp butter

2 tbsp milk

cashew nuts, almonds, sultan raisins to decorate

• In a liquidizer, blend the coconut, cashews, mint and coriander leaves to make a smooth paste.

• Stir in the ginger, garlic, green chili, onion, yogurt, lemon juice, biriyani masala, ground coriander and salt.

• Turn the lamb in this mixture to coat and leave to marinate for about 10 minutes.

• Put the lamb in a heavy-bottom pan, pour 2 cups boiling water, cover and cook over a low heat for about an hour, or until tender.

• Meanwhile, drain the rice and put into in 3 cups boiling water for 10 minutes , until half-cooked. Drain.

• In a large oven proof casserole, heat the butter, then add the meat and rice and mix thoroughly. Cook, covered with foil or lid, in the oven at 150 C/300 F for 10 min.

• Sprinkle on the milk and decorate with coriander leaves, cashew, almonds and raisins.

PEAS PULAO               (serves 6)

6 cups of cooked basmati rice,

1½ cups of frozen green peas

1 onion, thinly sliced

1 tsp cumin seeds

4 cloves garlic, finely chopped

2-3 cloves

1 tsp crushed finely ginger

1 small piece cinnamon, broken in pieces

2-3 cardamoms

2 tsp coriander leaves

¼ cup cashew nuts

salt to taste

2 tbsp vegetable oil

• Heat the oil in a non stick pan.

• Put in onion. Add garlic and ginger. When it browns, add the cardamoms, cinnamon, cumin seeds, cloves. Fry till the onions turn transparent.

• Add the peas, cashew nuts and the coriander leaves and mix well. Cook on low heat till the peas are cooked.

• Mix in the cooked rice and heat through. Add salt to taste.

• Eat when hot with a vegetable or meat side dish.

CHICKEN  PULAO

(2 Ib 3 oz) 1 kg chicken

1 cup basmati rice, washed and soaked in water for 2 hours

2 onions finely chopped

2 tbsp fresh ginger, thinly sliced

4 cloves garlic, finely chopped

3 green chilies, finely chopped

2 red chilies

1 cinnamon stick

3 black cardamoms

2 tsp cumin powder

2 tsp coriander powder

1 tbsp lemon juice

1 tsp garam masala

6 peppercorns

2 cups water

salt to taste

leaves from 2 spring coriander

¼ cup cashew nuts

4 tbsp vegetable oil

• Heat the oil in a non stick pan.

• Put in chopped onions. Fry till the onions turn transparent.

• Add garlic and ginger.

• Add black cardamoms, cinnamon stick, green and red chilies.

• Add coriander and cumin powder, salt to taste and stir-fry for 3 minutes.

• Add pieces of chicken.

• Stir fry for 5 minutes or until chicken has golden brown color.

• Add basmati rice and  2 cups of water. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated.

• Transfer the rice to serving dish. Garnish with cashew nuts and coriander leaves.

PULAO RICE           (serves 2- 4)

1 cup basmati rice,

¼ tsp saffron threads

3 black peppercorns

2-3 cloves

2-3 cardamoms

2 tsp coriander leaves

¼ cup cashew nuts

salt to taste

2 tbsp vegetable oil

2 cups water

• Rinse the rice twice under running water and let it soak for 10 min.

• Heat the oil in a heavy bottom pan.

• Add the cardamoms, cloves and peppercorns and cook, stirring for 1 minute.

• Add the rice and stir-fry for 3 minutes.

• Add the salt, saffron threads, and water to the rice mixture and reduce the heat. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated.

• Transfer the rice to serving dish. Serve hot.