Owner's Manual

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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.

Method

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.

Method

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.

Method

Rice Delight

3-11

TIRANGA

PULAO

0.2 ~ 0.4 kg

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

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

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

2 nos.

1 tsp

0.4 kg

400 g

650 ml

1 cup

1 no.

1 tbsp

3 tbsp

1½ tbsp

1 cup

3 nos.

1 tsp

3-12

EGG

BIRYANI

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

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

2 nos.

0.3 kg

4 nos.

300 g

500 ml

2 nos.

3 tbsp

1 tsp

2 nos.

3-13

ACHARI

CHANA

PULAO

0.1 ~ 0.3 kg

Microwave

safe (MWS) bowl

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

200 ml

½ tsp

1 tbsp

As per requirement

As per taste

1 tbsp

1 no.

0.2 kg

200 g

1 cup

350 ml

1 tsp

1½ tbsp

2 nos.

0.3 kg

300 g

1½ cups

500 ml

1½ tsp

2 tbsp

2 nos.