User guide

rd9
Bengali
Biryani
0.1 ~ 0.5 Kg
Microwave
safe (MWS) bowl
For
Basmati Rice (Cooked)
Fish (Hilsa)
Desi Ghee
Onion (sliced)
Ginger-garlic paste
Red chilli powder, salt, turmerics
powder, cumin powder, garam masala
Black pepper corns, cloves, cinnamon,
bayleaf, cardamom (green)
Hung curd
Oil
Water
Method :
1. In a bowl take hung curd, ginger-garlic paste, oil, all the spices, mix well & make a paste for marinade. Apply this marinade on fish pieces evenly keep the
marinated fish in refrigerator for atleast 1-1½ hours.
2. In a MWS bowl take soaked rice, water, select category & weight & press start.
3. When beeps remove rice from microwave. In another MWS bowl take sliced onions, desi ghee, black pepper corns, cloves, cinnamon stick, bay leaf, cardamom,
mix well. Press start.
4. When beeps add the cooked onions to rice, add marinated fish pieces, salt. Mix well, cover & press start. Allow to stand for 5-10 minutes.
5. Serve hot with curd or gravy of your choice.
0.1 kg
100 g
250 g
1 tbsp
1 no.
1 tsp
As per taste
As per requirement
1 tsp
2 tbsp
200 ml
0.2 kg
200 g
350 g
2 tbsp
2 nos.
1½ tsp
1½ tsp
2½ tbsp
400 ml
0.3 kg
300 g
450 g
2 tbsp
2 nos.
2 tsp
2 tsp
3 tbsp
600 ml
0.4 kg
400 g
550 g
3 tbsp
3 nos.
2½ tsp
2½ tsp
3½ tbsp
650 ml
0.5 kg
500 g
650 g
3 tbsp
3 nos.
3 tsp
3 tsp
4 tbsp
750 ml
rd10
Khumb
Pulao
0.1 ~ 0.5 kg
Microwave
safe (MWS) bowl
For
Basmati Rice (Soaked)
Sliced mushrooms
Water
Milk
Oil
Chopped spring onions
Chopped garlic
Salt, pepper
Method :
1. In a MWS bowl add oil, chopped garlic & spring onions. Select category & weight and press start.
2. When beeps, mix well & add mushrooms. Press start.
3. When beeps, mix well & add rice, milk, water, salt & pepper. Press start. Stand for 3 minutes.
0.1 Kg
100 g
50 g
100 ml
100 ml
½ tbsp
2 nos.
½ tbsp
As per taste
0.2 kg
200 g
100 g
200 ml
200 ml
1 tbsp
3 nos.
1 tbsp
0.3 kg
300 g
150 g
300 ml
300 ml
1½ tbsp
4 nos.
1½ tbsp
0.4 kg
400 g
200 g
325 ml
325 ml
2 tbsp
5 nos.
2 tbsp
0.5 kg
500 g
250 g
375 ml
375 ml
2½ tbsp
6 nos.
2½ tbsp
Category
Weight Limit Utensil Instructions
69
rd11
Tiranga
Pulao
0.2 ~ 0.4Kg
Microwave
safe (MWS) bowl
&
Microwave safe
(MWS) glass bowl
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
Method :
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.
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
Rice Delight Indian Cuisine