Lemon Rice

1.Boiled rice:- 2 cups
2.Lemon juice:- 4 tsp
5.Curry leaves::- 10
6. Rai:- 1/2 tsp
7.Jeera:- 1/2 tsp
8.Peanuts:- 2 tsp
9.Bhuna channa dal:- 4 tsp
10.Green chillies: 4 ( cut into long slices)
11.Turmeric (haldi):- 1/4 tsp
12.Salt:- to taste
13.Oil:- 2 tsp

Heat the oil in pan and add peanuts and chana dal, fry them for 3 – 4 minutes.Then add. rai, jeera,  green chillies and curry leaves. After a minute add turmeric into this mixture.Now add rice,salt and lemon juice and mix well.


Ginger garlic jeera rice




1.Boiled rice:- 4 cups
2.onion(long slices):- 2
3.ginger(mashed):- 2 tsp
4.garlic(mashed):- 2 tsp
5.Jeera(cumin seeds):- 1/2 tsp
6.Oil:- 4 tsp
7.Coriander leaves(chopped):- 2tsp
8.Green chillies(cut into long slices):- 4-5 chillies
9.Salt:- to taste


Take a pan on heat, pour oil after 2 minutes add jeera,ginger, and garlic.
When ginger and garlic changes their colour add onions,green chillies and salt. Cook for 2-3 min then add rice and coriander in it.mix well.
Serve hot with raita (masala curd).

(Use only cold rice.)


Green Chicken Biriyani



1.Chicken legs :-1 kg
2.Basmati Rice:-700 gms
3.Onions:-4 to 5
4.Mint leaves:-2 cups(chopped)
5.Coriander leaves:-2 cups(chopped)
6.Ginger and Garlic paste:-2 tsp
7.curd:1 cup
8.Green chilli paste:1 tsp
9.Garam masala:-1 tsp
10.Cinnamon stick:-2 small pieces
13.Lemon juice:-2 tsp
14.Cumin:-1/2 tsp


  • marinate chicken with ginger garlic paste,curd,lemon juice and salt
  • keep aside for 2 hours.
  • cut long slices of onions.
    fry them till it becomes golden brown.
  • now add half onions and mint,coriander leaves into chicken.
  • then  chicken cook nicely till the oil starts to float.
  • Heat water (2 ½ times more than the rice). As soon as it boils, add the whole gram masala, rice and adjust salt to taste.
  • Cook the rice till ¾ done and then drain in the colander.
  • After greasing a pot add chicken, then a layer of rice; sprinkle mint leaves,coriander leaves and brown onions . Top it with another layer of rice.
  • Spread a thick cloth over the mouth of the pan and cover it with a tight lid.
  • Simmer it on low heat for 10-15 minutes.
  • Serve hot