Owner's Manual
For
Boiled eggs
Rice (soaked for 1 hour)
Water
Onions (Big sized sliced)
Coriander leaves (chopped)
Ginger-garlic paste
Salt, red chilli powder, garam masala,
dhania powder, turmeric powder
Biryani masala
Slit green chillies
0.1 Kg
2 nos.
100 g
200 ml
1 no.
1 tbsp
½ tsp
As per taste
½ tsp
1 no.
0.2 Kg
3 nos.
200 g
350 ml
2 nos.
2 tbsp
1 tsp
1 tsp
2 nos.
0.3 Kg
4 nos.
300 g
500 ml
2 nos.
3 tbsp
1 tsp
1 tsp
2 nos.
Menu
Instructions
Utensil:
Method:
Weight Limit
rd11
Tiranga Pulao
0.2 ~ 0.4Kg
Microwave safe (MWS) bowl & Microwave safe (MWS) glass bowl
1. In a spice grinder take mint leaves, coriander leaves, onion (cut into
pieces), green chilli & salt. Grind them & make green chutney. Keep
aside for late use.
2. In a MWS bowl take soaked rice & water. Add ¼ salt. Select category &
weight and press start.
3. When beeps, remove the MWS bowl & drain excess water from the
rice. Divide the cooked rice into 3 equal parts. Cover them.
4. In another MWS bowl add oil/ghee, grated beet root, sliced onion,
laung, elaichi & salt. Mix well. Press start.
5. When beeps, remove the MWS bowl and in a MWS glass bowl add
oil/ghee & cashewnuts. Press start.
6. Mix one portion of rice to the red mixture with a fork. Do not break the
rice. Mix second portion with green chutney & third portion of rice with
chashewnuts.
7. Take square / rectangular dish & arrange the red coloured layer first,
white layer in the centre & green layer in the end. Serve them hot.
For
Rice (soaked for 1 hour)
Water
Salt
For Red Mixture
Beat root (grated)
Onion (sliced)
Oil / ghee
Salt
Laung, dalchini, chhoti elaichi
For White Mixture
Cashewnuts (broken into pieces)
Oil / ghee
For Green Mixture
Mint leaves
Coriander leaves
Onion
Green chilli
Garlic paste
Salt
0.2 Kg
200 g
350 ml
As per taste
½ cup
½ nos.
½ tbsp
As per taste
As requite
1 tbsp
½ tbsp
½ cup
½ cup
1 no.
1 no.
½ tsp
As per taste
0.3 Kg
300 g
500 ml
1 cup
1 no.
1 tbsp
2 tbsp
1 tbsp
1cup
1cup
2 nos.
2 nos.
1 tsp
0.4 Kg
400 g
650 ml
1 cup
1 no.
1 tbsp
3 tbsp
1½ tbsp
1 cup
1 cup
3 nos.
3 nos.
1 tsp
Menu
Instructions
Utensil:
Method:
Weight Limit
rd12
0.1 ~ 0.3Kg
Egg Biryani
Microwave safe (MWS) bowl
1. In a MWS bowl take soaked rice, water. Select category & weight and
press start.
2. When beeps, take out the cooked rice & keep aside. In another MWS
bowl take oil, chopped coriander leaves, sliced onions, biryani masala,
ginger-garlic paste, slit green chillies & all the spices. Mix very well &
press start.
3. When beeps, add boiled eggs (cut into 2) & boiled rice to the sliced
onions. Mix well without breaking the eggs. Press start.
4. Serve egg biryani hot with plain curd or raita.
85
Menu
Instructions
Utensil:
Method:
Weight Limit
rd13
0.1 ~ 0.3 kg
Microwave safe (MWS) bowl
Achari Chana Pulao
For
Soaked rice
Soaked & boiled kabuli chana
Sliced onions
Water
Ginger-garlic paste
Desi ghee
Laung, chhoti elaichi, badi elaichi,
saunf, jeera
Salt, red chilli powder, garam
masala, haldi
Mango pickle paste
Slit green chilli
0.1 Kg
100 g
½ cup
½ cup
200 ml
½ tsp
1 tbsp
As per requirement
As per taste
1 tbsp
1 no.
0.2 Kg
200 g
1 cup
1 cup
350 ml
1 tsp
1½ tbsp
1½ tbsp
2 nos.
0.3 Kg
300 g
1½ cup
1½ cup
500 ml
1½ tsp
2 tbsp
2 tbsp
2 nos.
1. In a MWS bowl take soaked rice & water. Select category & weight and
press start.
2. When beeps, remove the rice & keep aside. In another MWS bowl take
desi ghee, jeera, saunf, laung, chhoti elaichi, badi elaichi, ginger-garlic
paste, sliced onions & slit green chillies. Mix very well & press start.
3. When beeps, add onion-mixture to the cooked rice, also add mango
pickle paste & all the spices. Mix very well & press start.
4. Serve achari chana pulao hot with fresh curd.
1. In a MWS bowl take soaked rice & water. Select category & weight and
press start.
2. When beeps, remove the rice & keep aside. In another MWS bowl take
oil / ghee, chopped methi leaves, sliced onions, ginger-garlic paste. Mix
well & press start.
3. When beeps, add methi leaves to cooked rice, add all the spices. Mix
very well. Press start. Serve rice hot with curd or raita.
For
Methi leaves (chopped)
Soaked rice
Water
Onions (sliced)
Ginger-garlic paste
Salt, red chilli powder, garam masala
Oil / ghee
0.1 Kg
1 cup
100 g
200 ml
1 no.
½ tsp
As per taste
1½ tbsp
0.2 Kg
1½ cup
200 g
350 ml
2 nos.
1 tsp
2 tbsp
0.3 Kg
2 cup
300 g
500 ml
3 nos.
1½ tsp
2½ tbsp
Menu
Instructions
Utensil:
Method:
Weight Limit
rd14
0.1 ~ 0.3 kg
Microwave safe (MWS) bowl
Methi Rice
Rice Delight Indian Cuisine