Ingredients
Daawat Basmati Rice – 2 cup
Sugar – 1 ½ cup
Saffron – Pinch
Food Colour, yellow – ¼ teaspoon
Coconut, finely chopped – 2 teaspoon
Almonds, chopped – 10-15 nos.
Cashews, chopped – 5-6 nos.
Raisins – 10-15 nos.
Green Cardamom – 3-4 nos.
Clove – 3-4 nos.
Desi Ghee – 4 tablespoon
Pista, chopped – 5-6 nos.

Method

• Heat desi ghee in a kadai.
• Fry all dryfruits except raisins. Keep aside.
• Add cardamom, clove and saffron, and sauté for 5-10 secs.
• Add food colour and water.
• When water starts boiling add soaked Daawat Basmati Rice.
• Cover it with lid and cook the rice till half done on medium flame.
• Add sugar, coconut and raisins. Stir well.
• Steam cook (Dum) till rice is properly done.
• Transfer in servicing bowl.
• Garnish with fried dryfruits. Serve hot.

Ingredients
Methi, chopped – 1 cup
(Fresh Fenugreek Leaves washed and finely chopped)
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method

• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic, ginger and green chillies. Sauté till it turns brown.
• Add methi leaves and sauté for 2-3 mins.
• Add 2 cups water.
• Add salt to taste.
• Add soaked rice when the mixture starts boiling.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl. Serve hot.

Ingredients
Daawat Basmati Rice – 1 cup
Onion, chopped – 1 no.
Jeera – ½ teaspoon
Clove Pods – 2-3 nos.
Bay Leaves – 2-3 nos.
Cinnamon Stick – 1”
Green Peas, half boiled – ¼ cup
Vegetables (Carrot, Beans, Cabbage, Caspicum), finely chopped – 1 cup
Black Pepper, coarsely ground – ½ teaspoon
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. Keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add onion. Sauté till brown.
• Add water.
• Add soaked rice.
• Add salt to taste and black pepper.
• Cover it with lid. Cook rice until half done.
• Add all the vegetables. Mix well.
• Cover with lid.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Ingredients
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Water – 2 cups
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera and clove. Sauté till it starts crackling.
• Add onion. Sauté till it turns brown.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Ingredients
Chholia (Fresh Green Chana) – 1 ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it turns brown.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add Chholia. Sauté for 2-3 mins.
• Sprinkle with little water. Cover it for 2-3 mins.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Ingredients
Lauki, grated – 1 ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera and sauté till it starts crackling.
• Add clove pods.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add grated lauki. Sauté for 2-3 mins.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Ingredients
Soya Granules – ½ cup
Peas – 1 ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak soya granules in hot water for 10 mins. Drain the water and keep aside.
• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add soaked soya granules and peas.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Ingredients
Chana Dal, soaked for 2-3 hrs. – ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 ½ cups

Method
• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add chana dal and ½ cup water.
• Boil for 10 mins. Till half done.
• Add black pepper and salt to taste.
• Add 2 cups water.
• Mix well. Add soaked rice.
• Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.