Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour

using all ingredients from list-2. In a heavy deep vessel or pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon along with chopped green chilli, chopped corrainder and mint leaves. Slowly add onions while suateing them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated chicken along with turmeric powder, red chilli powder, dhania powder and salt. Saute everything until it thicken to a gravy consistency. While the gravy is still simmering, rinse 2 cups of Basmati rice and drain all water from it. Now add the gravy to the rice along with 3 cups of water and diluted 1 cup of yogurt and mix well. Check for salt and cook them in a rice cooker. If using a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle food colour and add couple of spoons of ghee along with corrainder leaves and mix carefully without breaking the rice. Serve hot with boiled eggs and raita.

1 Heat oil in a heavy bottomed vessel, add cloves, cinnamon and cardamom and saute for a few secs. Add onions and fry till transparent. Add ginger-green chilli-garlic paste and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd and combine. Add the quartered tomatoes and fry for 4-5 mts. 2 Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel. 3 Add 2 cups of water and salt and bring to a boil. Cook with lid on simmer till the gravy thickens. Add thick coconut milk and garam masala and mix. Turn off heat. Garnish with chopped coriander leaves. Turn off heat. 4 Serve with pulao, biryani, coconut rice or rotis.

Make a smooth paste of ginger garlic. Break cashewnuts into small bits. Heat ghee, fry cashewbits, drain, keep aside. To same hot ghee, add chopped onions, fry for 2 minutes. Add ground paste, salt, green chillies, turmeric powder. Add tomatoes, cook till oil seperates from gravy. Add cream, stir and cook. Simmer for 2 minutes. Garnish with chopped coriander and fried cashewbits. Serve hot with roti or naan. Making time: 20 minutes Makes: 4 servings Shelflife: Best fresh

2 cups natural yoghurt 1 small red onion, finely chopped/sliced 1 medium tomato-seeds removed and finely chopped 1/2 cup finely chopped cucumber (kheera or kakri) 2 green chillies, finely chopped (optional, but they are nice) 1 tbsp. chopped coriander leaves 1 tbsp. chopped mint leaves Salt to taste 1/2 tsp. coarsely ground roast cumin seeds. 1/4 tsp. coarsely ground roast cumin seeds for garnish Optional 1/2 red chilli for garnish 1 chopped carrot