• Chicken fillets – 1 kg
• 4 tbsp Tikka Masala by National Foods (easily available at Pakistani/Indian grocery stores )
• 1 cup yogurt
• 1 tbsp ginger & garlic paste
• 2 tsp red chili powder
• 3 lemons
• 1 kg rice
• salt (to add in rice when boiling)
• 3-4 onions
• I cup oil
• a handful of coriander
• a handful of mint leaves
• 4-5 green chilies
• 6-7 black peppercorns
• 3-4 green cardamom

Preparation:

• Take the chicken fillets and add tikka masala, yogurt, ginger & garlic paste, red chili powder and lemon juice.
•  Marinate the chicken for approximately 30 minutes.
•  Boil the chicken when it is marinated well.
•  Dice the onions (finely) and fry them in oil. (the oil doesnâ€t have to be boiling hot like it is required for frying).
•  Keep the onions separate when fried.
•  Pour that oil (the one you fried onions in) on the chicken when it is boiled.
•  Boil the rice (should be half boiled) in 1/2 tsp salt, cardamoms and black peppercorns.
•  Oil the pan and make a layer of the half boiled rice.
•  Pour the boneless chicken on it with few mint leaves, coriander, green chilies and lemon juice.
•  Add the remaining rice as a layer on top with the remaining mint leaves, coriander and chilies.
•  Take 1/2 tsp of ‘zarday ka rang†(yellowish orange food color) and mix it in 1/2 cup milk.
•  Pour it over on top of the rice and let it cook on low flame till the steam is out.
•  Serve hot.

• Rice (2 cups)
• 1 tbsp vinegar and 1 tsp salt to boil them
• 1/2 packet noodles
• 1 boneless chicken breast peace cut in small squares
• 2-3 cloves of garlic
• 2 eggs
• 1/2 cup finely cut carrots
• 1/2 cup finely cut capsicum
• 1 cup of finely chopped green onions
• 1/2 cup oil
• 1 tbsp sesame oil
• For seasoning:
• two and a half tbsp vinegar and soy sauce
• two tbsp Worcestershire sauce
• two tbsp Chinese chili sauce
• two tbsp oyster sauce
• 1 heaped tbsp brown sugar
• 2 tsp crushed red chilies
• 2 tsp black pepper
• 1 tsp white pepper
• 2-3 green chilies finely chopped
• 2 tsp salt

Preparation:

• Boil the rice in some vinegar and salt.
• Boil the noodles in salt.
• Strain the water when the rice is half boiled.
• Similarly, strain the water of noodles when boiled but make sure they are not over boiled which leaves them starchy and spray some cold tap water on them.
• Take a wok, pour in some oil and let it on, on low flame.            
• Chop the garlic and fry it until light golden brown.
• Pour in the boneless chicken and let it cook for a while till it is nicely cooked.
• Stir-fry the veggies except, green onions.
• Keep adding all the sauces mentioned above with a heaped tbsp of brown sugar and sesame oil.
• Let it cook for a bit on low flame.
• Add the boiled noodles and rice.
• Toss it upside down and sprinkle some finely cut green chilies on top.

•  2 tbsp – Lemon juice
•  2 cups – Cooked rice
•  1 small carrot, chopped
•  1 small green capsicum(chopped)
•  2 tbsp – Oil
•  1/4 tsp – Mustard seeds
•  2  green chilies, chopped
•  15-20 curry leaves
•  2 dried chilies, broken
•  1 small onion, finely chopped
•  1/4 tsp turmeric powder
•  1/4 cup roasted peanuts, crushed(optional)
•  Salt to taste

Preparation:

• Heat the oil in a wok.
• Add mustard seeds, green & red chilies and curry leaves.
• When the seeds splutter, add the onion and sauté till translucent.
• Add the carrots and capsicum and sauté for 4-5 minutes.
• Add the rice, turmeric powder, roasted peanuts (if using), salt and lemon juice and mix well.
• Cook till the rice is heated through.
• Serve hot.

• 1/2 kg Mince (beef)
• 1 and half cup dried chickpeas
• 4 cups rice
• 3 onions
• 1 and half tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 3 tsp salt
• 1 tbsp white cumin seeds
• 15 black peppercorns
• 8 cloves
• a handful of green coriander leaves
• 6 green chilies
• few mint leaves
• 1 lemon
• 1 and half cup cooking oil

Preparation:

• Finely chop 1 onion and fry it in 2 tbsp of oil until light golden brown.
• Add the mince in it and cook it for a little while.
• Add ginger garlic paste, red chili powder, turmeric powder and 1 tsp of salt. Cook it on a low flame till it dries up and is cooked properly.
• Simultaneously, boil the dried chickpeas with a tsp of salt and, as soon as it is soft, strain out the water. Make sure not to over boil the chickpeas, which would deform their shape.
• Finely chop the green coriander leaves, green chilies and mint leaves.
• Mix with chickpeas and mince together.
• Add all peppercorns, cloves, cumin seeds along with chopped green coriander, green chilies and few mint leaves. Squeeze the lemon juice in the end.
• Fry the remaining two onions in a separate pan.
• Take out all the fried onions and keep the oil aside.
• Boil the rice with a dash of salt and a tsp of white cumin seeds.
• Strain the water when the rice is half cooked.
• Sprinkle some of the oil left from the fried onions and put a layer of rice followed by the layer of mince and chickpeas and in the end, cover it with rice on top.
• Finally chop some green chilies and spread it on the rice and put the left over oil on top.
• Cover the pan with a lid.
• Cook it on low flame till the rice is fully done. (the green chilies would automatically change color the minute the rice is read to be served)

• 3 cups cold cooked rice
• 1 and a half cup shredded chicken
• 1 egg (if desired)
• 1/2 cup green peas
• 1/2 cup chopped carrots
• 1 cup chopped green onions
• Seasonings (according to taste):
• Light Soy Sauce
• Vinegar
• Oyster Sauce
• Salt
• Black Pepper & White Pepper
• Oil for stir-frying as needed

Preparation:

• Beat the egg lightly and add a dash of salt and oyster sauce (if desired).
• Boil the chicken separately in 1 cup water, 1 tsp of ginger and garlic paste, 1/2 tsp salt and pepper and shred it in pieces when fully boiled.
• Heat wok and add oil. When oil is ready, pour the egg mixture into the wok and keep whisking it over medium heat until it is in shredded form.
• Stir-fry the green onions, carrots and green peas on high heat for a few moments, remove and set aside.
• Add oil, turn down the heat to medium and stir-fry the rice.
• Add the soy sauce, vinegar, salt, pepper and oyster sauce.
• Add the chicken, onion and green peas and combine thoroughly.
• Serve chicken fried rice with shredded bits of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).