Tomato Rice (Ri10); Lemon Rice (Ri11); Bhutta Simla Mirch Rice (Ri12) - Morphy Richards 30CGR Instruction Manual

3. Soak saffron in milk.
4. In a large microwave safe bowl, place half
of the vegetables and cover them with half
of the rice. Repeat the layers.
5. Sprinkle saffron cooked with sliced onion,
mint leaves, ghee, kewra water, cashews
& raisins and covers the bowl.
6. Set the auto cook menu (ri9). Serve hot.
Cooking Time: 5 min

87. Tomato Rice (ri10)

Ingredients:
Basmati rice – 1 cup (soak for 30 mins)
Onion – 1 (cut length-wise)
Cumin seeds roasted – 1 tsp
Red chilli powder – ½ tsp
Curry leaves – 6
Tomato puree – ½ cup
Ghee – 1tbsp
Water – 2 cups
Kashmiri red chilli – 2 (cut length wise)
Asafoetida (hing) – a pinch
Green chilli paste – ½ tsp
Stock cube – 1 (vegetarian)
Salt to taste
Method:
1. In a microwave safe bowl, add all the
ingredients and mix well.
2. Keep the bowl in the microwave oven.
3. Set the auto cook menu (ri10). Stir in
between.
Cooking Time: 21 mins

88. Lemon Rice (ri11)

Ingredients:
Rice – 1 cup (soak for 30 mins)
Water – 2 cups
Salt – as per taste
Ghee – 2tbsp
Hing – a pinch
Dried red chilli – 2
Split black gram – 1tbsp
Split gram – 1 tbsp
Fenugreek seeds – 1/2tsp
Peanuts – 2tbsp (roasted)
Mustard seeds – ½ tsp
Curry leaves – 6
Lemon juice – 3 tbsp
Turmeric powder – ½ tsp
Fresh coconut – 1tbsp for garnishing
Method:
1. Add ghee, hing, red chilli, urad dal, chana
dal, methi seed. Cook until dal changes
colour to light brown.
2. Add peanuts, mustard seeds and curry
leaves.
3. In a microwave safe bowl, add rice, water,
turmeric powder, salt, all the other
ingredients and lemon juice.
4. Keep the bowl in the microwave oven.
5. Set the auto cook menu (ri11). Stir in
between. Garnish with grated coconut.
Cooking Time: 21 mins

89. Bhutta Simla Mirch Rice (ri12)

Ingredients:
Fresh corn – ½ cup (tender & boiled)
Capsicum – 1 sliced
Onion – ½ cup (chopped)
Rice – 1 cup (soaked)
Cinnamon – 1 stick
Cloves – 2
Bay-leaves – 3
Green chilli – 1 (chopped)
Ghee – 2tsp
Curry leaves – 3
Water – 2 cup
Ginger – garlic paste – 1tbsp
Black cardamom – 1
Stock cube – 1 (vegetarian)
Salt to taste
Garnish – few capsicum slices
Method:
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