Basmathi rice – 1 cup

Cumin seeds (jeera) – 1/4 tsp

Shajeera – 1/2 tsp

Cloves – 6

Cinnamon – 1 inch piece

Cardamom – 3

Bay leaf – 1

Oil – 1tbsp

Ghee – 1tbsp

Ginger garlic paste – 1 1/2 tsp

Water 2 cups

Salt to taste 


  • Rinse rice with water. Add water and soak for 15 minutes. Drain it compleately in a colander.
  • Heat ghee and oil in a pot. Saute bay leaf, cloves, cinnamon and cardamom until they begin to sizzle.
  • Add cumin seeds and shajeera on a low flame until they get roasted well. Add ginger garlic paste and fry until raw smell goes away.
  • Transfer drained rice to the pot and roast for 1 to 2 minutes. This helps to bring out the aroma.
  • Pour 2 cups of water and add salt. Stir well and taste the water. It must be slightly salty.
  • Bring water to a boil and cook on medium heat until the water is absorbed. Switch off the flame.
  • After 5 to 6 minutes, open the lid and mix it slowly. Serve with any curry.


  • Do not over mix the rice.



Basmathi rice – 1 cup

Ghee – 1 1/2 tsp

Oil – 1/2 tsp

Cloves – 10

Cardamom- 3

Cinnamon – 1 inch piece

Bay leaves -2

Star anise (  anasa puvvu) -1

Mace ( Javithri) – 1 blade

Green chilles – 4 cut into two pieces

Ginger garlic paste – 1 1/2 tsp

Salt to taste

Water – 1 1/2 cups


  1. Wash basmathi rice 3 to 4 times and then soak with enough water for 30 minutes.
  2. After 30 minutes, drain off all the excess water.
  3. Heat ghee and oil in a pan .Add all the spices one by one except green chilles and ginger garlic paste.
  4. Fry for a minute , reduce the flame and add  the green chilles and ginger garlic paste.
  5. Stir fry for two minutes till the raw smell goes away .
  6. Add water and salt  mix well. Put the drained rice to the boiling water.
  7. Cook on a slow flame till the rice is done.


This rice goes very well with any veg or non-veg gravies.








Basmati rice – 1cup cooked with 1 1/2 cup of water

Sliced onions – 2

Sliced red capsicum – 1/2 cup

Sliced green capsicum – 1/2 cup

Oil – 1tbsp

Ghee – 1tbsp

Bay leaves – 1

Shajeera  – 1/8 tsp

Cloves – 4

Cardamon – 2

Cinnamon – 2

Red chilli powder – 1/4 tsp

Everest kitchen king masala – 1tsp

Salt – 1tsp

Ginger garlic paste – 1tsp


  1. Cook rice with 1 1/2 cups of water in such a way that the grains are separated. Cool it. keep it aside.
  2. Heat oil and ghee in a pan. Fry shahjeera, cloves, cinnamon, cardamon and bay leaves for half a minute.
  3. Add finely sliced onions and saute till it turns transparent.
  4. Now add the sliced green capsicum, red capsicum and ginger garlic paste.
  5. Saute on high flame till the capsicums are slightly cooked and raw smell goes off.
  6. Do not over cook as the capsicums should be crispy and not soggy. Add Everest kitchen king masala, red chilli powder and mix well.
  7.  Now add cooked rice to the capsicum masala, mix well and serve hot.


Don’t over cook the capsicums, let the capsicums retain their crunchy texture.





Basmati rice -1 cup

Eggs -3

Onions medium size (sliced)- 2

Green chillies (sliced) – 3

Ginger garlic paste -1/2 tsp

Turmeric powder – 1/4 tsp

Pulav masala* -1/2 tsp

Salt to taste

Red chilli powder -1 1/2 tsp

Coriander leaves- 1/3 cup

Mint leaves -1/3 cup

Bay leaves -2

Oil – 4 tsp

Ghee -1 tsp


Cook basmati rice with 1tsp of oil and 2 cups of water. Cool it . Keep it aside.

Take cooked rice into a mixing bowl and  add turmeric powder, salt, red chilli powder (1 tsp only) and Pulav masala.

Mix gently using wooden spatula. Keep aside for 15 minutes so the rice could absorb all the flavors.

Take a wide vessel and put it on the flame. Add 3 tbsp oil and ghee. Add bay leaves, onions and green chillies. Fry them until they became soft.

Add ginger garlic paste and fry until the raw smell  is gone. Add salt and the remaining red chilli powder. Mix well.

Pour beaten eggs into the vessel. Do not disturb until the bottom layer of the egg sets slightly.

When it turns like an omelette, fold it to the middle and cut into pieces with spatula. Add marinated rice and keep mixing gently until rice perfectly blends with the egg masala.


  1. Take care that the grains of the cooked rice do not stick to each other after cooking.
  2. Tastes good when served with raita.



*Pulav Masala


Cloves – 1/2 cup

Cardamon – 1/2 cup

Cinnamon – 1/2 cup

Javithri – 1/3 cup (Japathri)

Nut meg – 1/2 piece ( jajikaya)

Poppy seeds – 1/3 cup ( gasa gasalu)

Maratimogga – 1/4 cup


Put all these ingredients in a plate. Mix well.
Dry the mix in sunlight for one hour and grind into a fine powder.
Store in air tight container .




Basmati rice – 1 cup

Kidney Beans – 3/4 Cup

Onion – 1Large

Tomatoes- 2

Green Chiles 3 – 4

Ginger Garlic Paste -1 tsp

Salt to Taste

Coriander few Leaves

Red chilli powder– 1/4 tsp

Turmeric powder – pinch

Pulav masala , or garam masala – Big pinch

Water – one and a half cups


Cinnamon -2 inch Long Stick

Cloves -3

Star Anise – 1/2

Green Cardamom -2

Oil -2 tsp

Soak the kidney beans in water for few hours and pressure cook in 2 cups of salted water for 3-4 whistles.
Strain the pressure cooked kidney beans and keep aside.Slice the onion.
Remove stems, wash and slice the green chillies.

Chop the tomatoes. Using a grinder, grind the chopped tomatoes into puree adding enough water.
Wash and soak the basmati rice in a cup of water for around half hour.
Heat oil in a pan and add all talimpu ingredients in order.

When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent and add ginger garlic paste.
Fry briefly and  stir in kidney beans, tomato puree, red chili powder ,turmeric, pulav masala and salt.

Then stir in soaked rice along with water and cook covered till rice absorbs all the water and is completely cooked .
Fluff the kidney beans tomato rice and adjust seasonings if necessary.
Garnish with finely chopped coriander leaves.

Notes: Make sure kidney beans are cooked properly before adding to the rice.

Suggestions- Soak rajma over night. Serve rice with your choice of raitha.




Basmathi rice – 1 cup

Cloves – 2

cinnamon – 1/2 inch piece

Cardamon – 3

Water – 2 cups

Chicken boneless – 1/2 kg washed ,cut into 1 inch cubes

Cumin seeds -1/2 tsp

Curry leaves -few

Medium sized onions -2 finely chopped

Green chilles – 4 sliced

turmeric  -1/2 tsp

Red chilles powder – 1 tbsp

Pulav masala or garam masala – 1/2 tbsp

Salt to taste

Finely chopped coriander – 1tbsp

Oil – 2 tbsp


     Wash rice and cook with lavang ,cinnamon, cardamon along with 2 cups of water. When rice is cooked spread it in a large tray to cool, and keep it aside.

 Heat oil in a large kadai and add cumin seeds and curry leaves and  fry for a second. After this add chopped onions , green chilles , turmeric and salt and  fry till onions turn light brown colour.

     Add red chilli powder , pulav masala or garam masala and fry for 1 to 2 minutes then add washed chicken and mix well . Cover and cook until the chicken is cooked .

  Make sure the chicken is cooked properly. Add water if necessary . Add boiled rice to the chicken masala and mix well .Uncover the pan, increase the heat to high and mix well. Adjust seasoning .

Remove from heat and add finely chopped coriander . Serve with raitha .

Suggestions – Same procedure can be used to cook kheema pulao.Image



Basmati rice- 2 cups

Carrot medium size-1(cut into cubes and boiled)

Boiled green peas- 1/4 cup

Sliced green chillies- 4

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Lemon juice ( use 2 lemons)

Oil-3 tbsp

Salt to taste

Curry leaves- 8


1. Boil basmati rice with 1/2 Tsp of oil and 3 cups of water.

2. After it is cooked put it aside for 1 hour.

3. Take a Kadai, add rest of the oil and add cumin seeds, mustard seeds and curry leaves.

4. When it starts spluttering add boiled peas and carrots and fry for 2-4 min.

5. Add salt according to your taste.

6. Add the boiled rice and mix well.

7. After 2-4 min add the lemon juice and mix well

8. Seve it on a serving plate.

9.Goes well with chicken fry.Image