anandhuvasudev/southindiandish huggingface dataset:
Ingredients: fish sauce,ginger,capsicum (green),capsicum (yellow),capsicum (red),thai basil leaves,cloves garlic,baby corn,soy sauce,sriracha sauce,green onion,rice noodles,brown sugar

Drunken Noodles Recipe - Drunken Noodles Recipe,  1 tbsp fish sauce, 1/4 cup capsicum (red) - cut, 1/2 cup baby corn - cut, 6 cloves garlic - finely chopped, 1/2 tbsp brown sugar, 1/2 Tbsp honey, 1/4 cup capsicum (green) - cut, 1/3 cup green onions, 1/4 cup Thai Basil leaves - cut, 1 inch ginger - finely chopped, 1 tbsp soy sauce,200 grams rice noodles, 1 tbsp Sriracha sauce, 1/4 cup capsicum (yellow) - cut, 35, Thai, To make the drunken noodles recipe, firstly boil the flat noodles.
Boil 2 cups of water in a saucepan.
Add a pinch of salt and some oil to it and let it boil on high heat.
When the water boils, add the noodles and cook till it becomes soft.
Take care not to boil too much.
Turn off the gas and drain the water.
Keep the noodles under cold water, so that the noodles stop cooking.
Transfer the noodles to a bowl.
Add some oil and mix it with your hands.
Keep it aside.
To make the drunken noodle sauce, add brown sugar, honey, soy sauce, fish sauce and Sriracha sauce in a mixing bowl.
Add 1 tablespoon of hot water to it, mix and keep it aside.
Heat oil in a pan.
Add ginger garlic to it and cook for 30 seconds.
Now add onions and cook for 1 minute.
After 1 minute add all three capsicum, baby corn and cook till the vegetables become soft.
Now add salt, rice noodles and mix it.
Now add the drunken noodle sauce and cook for 3 to 4 minutes.
Turn off the gas and serve.
Serve the Drunken Noodles recipe with Basil Chicken and Thai Style Cheese for a weekend dinner.
You can also serve tender coconut ice cream with it., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Drunken_Noodles_Recipe_With_Vegetables_-2_1600.jpg, 13
Ingredients: basmati rice,black peppercorns,curry leaves,cumin seeds (jeera),turmeric powder,green chilli paste,sunflower oil,black cardamom (badi elaichi),ginger paste,cardamom (elaichi) podsseeds,garam masala powder,coconut,red chilli powder,dry red chilli,garlic paste,hung curd (greek yogurt),bay leaves (tej patta),ghee,shrimps prawns,cinnamon stick (dalchini),coriander powder

Chettinad Style Prawn Biryani Recipe, 3 tablespoons Fresh coconut - grated,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 Black cardamom (Badi Elaichi),1 teaspoon Garam masala powder,200 grams Shrimps - or prawns,1/2 cup Hung Curd (Greek Yogurt),2 Bay leaves (tej patta),1 teaspoon Green Chilli - paste,1/2 teaspoon Cumin seeds (Jeera),2-3 Dry Red Chilli,5-6 Whole Black Peppercorns,1 cup Sunflower Oil,1-1/2 cups Basmati rice,4 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Turmeric powder (Haldi),4-5 Shallots,2 sprig Curry leaves,1 inch Cinnamon Stick (Dalchini),1 tablespoon Ginger - paste,2 tablespoons Ghee,1 tablespoon Garlic - paste, 55, Chettinad, To prepare Chettinad Style Prawn Biryani Recipe, wash and clean prawns well, collect in a bowl and add ginger garlic paste, red chili powder, turmeric, few drops of lemon juice and 2-3 pinch salt.
Mix well and marinate for 15-20 minutes.Wash and soak rice in water for a minimum 30 minutes before cooking.Heat oil in a large and thick bottomed handi and add the whole spices and wait till they splutter.Now add shallots and saute them till they are pale in color.Add green chili paste, grated coconut and marinated prawns and mix well.Fry for 4-5 minutes and then slowly add curd and carefully mix everything to avoid breaking the prawns.Keep the flames high and let the water from curd dry up completely.Season with coriander powder, garam masala powder and salt.
Fry till it is cooked and deeper in color.Now add the soaked rice and again stir well such that everything incorporates well with each other.Add warm water (double the quantity of rice), check salt and add a dollop of ghee and mix well.Allow the rice to come to a boil, close the lid and let the rice cook at low heat.Keep the lid covered till the rice is done.
Gently mix the rice and collect in a serving bowl.Garnish with chopped coriander and chopped curry leaves.Serve the Chettinad Style Prawn Biryani hot with raita for a wholesome meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/CHETTINAD_STYLE_PRAWN_BIRYANI.jpg, 21
Ingredients: dried figs,flax seeds,peanuts (moongphali),walnuts,cinnamon powder (dalchini)

Walnut and Flax Seed Trail Mix Recipe With Figs and Honey, 1/3 cup Flax seeds,1 cup Dried Figs,1 cup Walnuts,1 teaspoon Cinnamon Powder (Dalchini),1/3 cup Honey,1/2 cup Roasted Peanuts (Moongphali), 25, Continental, To begin making the Walnut and Flax Seed Trail Mix Recipe With Figs & Honey, in a mixing bowl, combine the walnuts, figs, flax seeds, honey, roasted peanuts and the cinnamon powder.
Preheat an oven to 190 degree celsius.
Transfer the Walnut and Flax Seed Trail Mix onto a baking tray and bake for 12 to 15 minutes until they are crisp.Remove the tray from the oven.
Allow the Walnut and Flax Seed Trail Mix to cool and transfer to an airtight jar and store.Serve Walnut and Flax Seed Trail Mix Recipe With Figs & Honey along with  Watermelon Smoothie Recipe as an after school snack for your kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shyma_Menon/Walnut_and_Flax_Seeds_Trail_Mix_Recipe_With_Figs_and_Honey-3_1600.jpg, 5
Ingredients: salt,bay leaf (tej patta),ghee,milk,gram chicken,onion,lemon,badam (almond) paste,cardamom powder (elaichi),black pepper powder,cinnamon stick (dalchini),ginger paste,kasuri methi (dried fenugreek leaves),garlic paste

Murgh Malaiwala Recipe - Chicken In Rich Creamy Gravy, 1 Onion - sliced,4 teaspoon Ghee,1/4 teaspoon Black pepper powder,1 tablespoon Badam (Almond) - paste,2 Bay leaf (tej patta),Salt - to taste,1/2 cup Fresh cream,1 inch Cinnamon Stick (Dalchini),1 cup Milk,2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Garlic - paste,1/2 teaspoon Lemon juice,2 tablespoon Fresh cream,2 teaspoon Ginger - paste,500 gram Chicken - cut into pieces,2 Cardamom Powder (Elaichi), 180, North Indian Recipes, To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it.
Soak kasuri methi leaves in 1/4th cup of water in a small bowl.Take a big bowl and add chicken, salt, pepper and mix it well.
Refrigerate it for about 2 hours or more.After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes.Heat a heavy bottomed pan with ghee.
Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.Next, add the marinated chicken pieces and let it cook for 10 minutes.
After 10 minutes, add in the cream, milk with cinnamon stick and bay leaf.Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed.
Strain the methi leaves and sprinkle on the gravy and stir it well.
Let it cook for about a minute or two.Switch off the gas, cover the pan and let it sit for 10 minutes before serving.
Serve Murgh Malaiwala along with Burani Raita, Garlic Naan and Jeera Rice for a weekend meal with your family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Murgh_Malaiwala.jpg, 14
Ingredients: cashew nuts,ghee roasting the rava,mixed dry fruits,cardamom (elaichi) podsseeds,ghee,milk,raisins,sugar,saffron strands ( using mortar pestle),sooji (semolina rava)

Paal Kesari Recipe - South Indian Style Milk Kesari, 1 Cardamom (Elaichi) Pods/Seeds - crushed (optional),3/4 cup Sugar,1 teaspoon Ghee,1/2 teaspoon Ghee - for roasting the rava,5 Saffron strands - (lightly powdered using mortar and pestle),3 cups Milk,1 Mixed dry fruits - chopped,5 Cashew nuts,5 Raisins,1/2 cup Sooji (Semolina/ Rava), 35, South Indian Recipes, To begin making the Paal Kesari Recipe, prepare all the ingredients and soak crushed saffron strands in a tablespoon of warm milk for 15-20 minutes (Soaking is optional for better infusion).Heat a Pan with ghee and roast the rava/semolina by continuously stirring till it turns fragrant.Switch off and allow it to cool completely.Heat a Kadai with milk over a low flame and when it starts to boil, add saffron and sugar.
Add cardamom if you like.Once the sugar melts, keep stirring over low flame and add the roasted rava in parallel to avoid any lumps.Cook the rava over a low flame, stirring continuously till it is completely cooked.
Switch off.Heat a Tadka pan with ghee and lightly roast the cashew nuts, raisins and any other dry fruits and nuts if using.Garnish the milk kesari with nuts and raisins.Your delicious Milk Kesari is ready to be served immediately or you can refrigerate and serve it chilled.Serve Paal Kesari Recipe after a South Indian Meal of Tomato Onion Sambar, Jeera Rasam, Chow Chow Thoran, Steamed Rice and Elai Vadam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Milk_Kesari_Recipe_Paal_Kesari_Recipe.jpg, 10
Ingredients: salt,red bell pepper (capsicum),red chilli flakes,virgin olive oil,onion,lemon,thyme leaves,black pepper powder,chicken breasts

Spicy Lemon Chicken Kebab Recipe, 2 tablespoon Extra Virgin Olive Oil,1 Red Bell pepper (Capsicum) - cut into squares,Salt - to taste,1 Onion - cut into chunks,1 Chicken breasts - cut into cubes,1 teaspoon Red Chilli flakes,1 Lemon juice,1 teaspoon Black pepper powder,1 teaspoon Dried Thyme Leaves, 90, Indian, To begin making the Spicy Lemon Chicken Kebab Recipe, thoroughly wash and clean the chicken, and cut them into cubes.To marinate the chicken, in a mixing bowl, combine the chicken pieces along with the bell peppers and onions and lemon juice, dried thyme, red chilli flakes, pepper powder, olive oil, salt and mix well.
  Rest it for at least for about 1 hour.
 Once it is well coated and marinated, start skewering by first placing the red bell pepper, a chicken cube followed by a onion chunk, repeating the sequence one more time.
Ensure the skewer is not over crowded and packed.
Heat a grill pan, drizzle some oil and place the skewers and cook for at least 25 minutes.
Keep brushing the extra marinade over the chicken and keep turning the skewers so that it is evenly cooked.Serve the Spicy Lemon Chicken Kebab Recipe, along with tzatziki dip, sliced onions and green chutney to make it more interesting., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Spicy_Lemon_Chicken_Kebab_Recipe_.jpg, 9
Ingredients: tomato,cloves garlic,kasoori methi,onion,cardamom,salt,green chilli,cottage cheese cube,cinnamon,cashews,garam masala powder,star anise,cardamom powder,rice,red chilli powder,water,mint,coriander (dhania) leaves,ginger,ghee,cumin powder,bay leaf,salt oil,black pepper

Paneer Butter Masala Biryani Recipe - Layered Paneer Butter Masala Biryani Recipe,  1 sprig of mint, 1 tbsp cashews - for garnish, 1 bay leaf, 1/2 tsp garam masala powder, salt - as per taste, 1 sprig of green coriander, 1 tsp honey, 1/2 tsp cumin powder, 1/2 tsp red chilli powder, 200 grams of cottage cheese - cut into 1/2 inch cube, 1 onion - chop, 1 tsp ghee, 2 cups water, salt - oil, 2 tablespoons cream, 1 star anise, 3 cloves garlic, 1/4 cup onion - bottom Take, 2 whole black pepper, 1 tsp cardamom powder, 1/2 inch cinnamon, 1 cardamom, 1 tsp kasoori methi, 2 tomatoes, 2 long, 1 green chili , 1 inch ginger,1 cup rice, as per taste - As per use, 45, North Indian Recipes, To make Paneer Butter Masala Biryani recipe, first wash the rice and soak it for 30 minutes.
To make rice for biryani, heat ghee in a pressure cooker.
Add cardamom, long, star anise, cinnamon, whole black pepper, bay leaves, and cook for 1 minute.
Now add rice, salt, 2 cups of water and close the cooker.
Cook till 2 cities come and turn off the gas.
Allow the pressure to drain automatically.
Open the cooker and spread out the rice in a plate so that it becomes slightly cold.
Now add fried onions, coriander leaves, mint and mix well.
Keep it aside.
To make Paneer Butter Masala for Biryani, heat oil in a pan.
Add cumin, cardamom, green chillies, ginger, garlic, onion and cook till the onion turns brown.
Now add tomatoes, salt and turn off the gas.
Allow to cool.
Now put this mixture in a mixer grinder and grind it into a paste.
Heat some oil in a pan.
Add the ground spices to it and cook for 1 minute.
After this, add cumin powder, garam masala powder, red chili powder, honey, kasoori methi and let it cook on low flame.
After the gravy boils, add cottage cheese, cream and mix it.
Turn off the gas after 1 minute.
To make biryani, grease a large bowl with butter.
Add fried onions, mint leaves, coriander.
Make a rice layer over it.
Press it well.
Now add Paneer Butter Masala to it.
Re-insert these layers and place the rice on the topmost layer.
Now place a plate over it and reverse it.
Serve.
Serve Paneer Butter Masala Biryani Recipe along with Bundi Raita and Papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Layered_Paneer_Butter_Masala_Biryani_Recipe.jpg, 24
Ingredients: salt,coriander leaves,chana lentils,spoon turmeric powder,water,mustard,curry leaves,oil,coconut milk,green chillies,cumin seeds

Kobari Charu recipe - Kobbari Charu Recipe, 2-1 / 2 cups coconut milk, coriander leaves - little, curry leaves - little, 1 cup water, 1/2 teaspoon mustard, 1/4 small Spoon turmeric powder, salt - as per taste, 1/2 teaspoon cumin seeds, 1 teaspoon oil, 6 green chillies - do more or less as you wish, 1/4 cup roasted chana lentils, 50, South Indian Recipes, To make the Kobbari Charu recipe, we will first make coconut milk.
Remove the white part of the coconut and grind it in a mixer grinder with 2 cups of water.
Now sieve the milk with the help of a sieve.
Keep it aside.
In a mixer grinder, add roasted chana dal, green chilli and some water and grind it well.
Heat the oil in a pan.
Add the mustard seeds, cumin and curry leaves and cook for a few seconds.
Now add turmeric powder, water, coconut milk, salt and let it boil.
After boiling, add chana dal paste and mix it.
Keep shaking so that there are no lumps.
Let it boil After boiling, add green coriander and mix it.
Turn off the gas.
Serve the Kobbari Charu recipe with rice and Chow Chow Thoran for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/5-jan/Kobbari_Chaaru_Recipe_Coconut_Milk_and_Dal_Sambar_Existing_Recipe-2.jpg, 11
Ingredients: water,dry ginger powder,tulsi (holy basil),black pepper powder,palm sugar (panakalkandu)

Basil Tincture Recipe (Or) - Herbal Drink From Basil, 1/2 teaspoon Dry ginger powder,1 teaspoon Palm sugar - (Panakalkandu),1/2 teaspoon Black pepper powder,1 Tulsi (holy basil),2 cups Water, 10, Indian, To begin making the Kashayam Recipe, prep all the ingredients and keep them handy.Add water into a sauce pan, tear the tulsi leaves and give it a brisk boil.Once the color of the water changes, add the black pepper powder, ginger powder, palm sugar (Panakalkandu), boil for a few more minutes and turn off the heat.Serve the Tulsi Kashayam hot and have it 2 to 3 times a day to get maximum relief from cough and cold., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/admin/Kashayam_Recipe__Herbal_Drink_From_Tulsi_Holi_Basil_Black_Pepper_Ginger_and_Palm_Sugar_.jpg, 5
Ingredients: baking powder,wheat flour,salt,coriander (dhania) leaves,black pepper powder,carrot,baking soda,curd,onion,del monte sandwich,sweet corn,eggs,green chillies,butter

Carrot Corn Mayo Pancake Recipe With Sandwich Spread, Butter - as required,2 Carrot (Gajjar) - peeled and grated,1 teaspoon Baking powder,3/4 cup Sweet corn - blanched,Salt - to taste,5 tablespoons Del Monte Sandwich Spread,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,Black pepper powder - to taste,1 Green Chillies - finely chopped,3 Whole Eggs,1 cup Whole Wheat Flour,1/4 teaspoon Baking soda,1/3 cup Curd (Dahi / Yogurt) - whisked, 55, Continental, To begin making the Carrot Corn Mayo Pancake Recipe With Sandwich Spread, first prep all the ingredients and keep them ready to make the pancakes.
In a large mixing bowl, add eggs, yogurt and sandwich spread.
Combine very well until creamy.
Stir in the grated carrot, onions, chilies, corn and season with Salt and pepper.
Mix very well.In another bowl, add flour, baking soda and baking powder, mix well.Now add the dry flour mixture to the carrot mayo mixture.
Mix to form a thick pancake batter.
 The pancake batter should be of thick creamy consistency.
Stir in the chopped coriander leaves and mix well.
Check the salt and seasonings and adjust to taste accordingly.
Heat flat griddle or pan over medium heat and grease it with a little butter.Pour a ladle full of pancake batter and cook for a couple of minutes.
Gently flip to cook on the other side for another 2 to 3 minutes.
 Once you notice the pancake is lightly browned on both sides and cooked through, remove from the pan.Repeat the same for the rest of the pancake batter.
Once done, serve the pancakes warm.Serve the Carrot Corn Mayo Pancake as a wholesome breakfast on a sunday along with a Bullseye On Toast and bowl of fruits with a cup of Espresso Coffee., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Del_Monte_Mayo/Carrot-Corn-Sandwich-Spread-Mayo-Pancakes2.jpg, 14
Ingredients: salt,ginger,gram dal (pottukadalai),cloves garlic,black peppercorns,dry red chillies,eggs,sunflower oil

Tamil Nadu Style Spicy Egg Fry Recipe, 3 tablespoons Roasted Gram Dal (Pottukadalai),4 cloves Garlic,1 inch Ginger - chopped,Salt - to taste,1 tablespoon Whole Black Peppercorns,2 Dry Red Chillies,2 Whole Eggs,Sunflower Oil - for frying, 35, Tamil Nadu, To begin making the Tamil Nadu Style Spicy Egg Fry Recipe, we will first boil the egg.
Heat a saucepan with required water and add eggs into it.
After 15 minutes, you will see that the outer skin of the egg will start to break.
Switch off the gas and let the eggs cool down.
Once done, remove the outer shell and cut the egg into half.
Keep it aside.Meanwhile, grind all the ingredients together that are mentioned in the list including roasted gram dal, dry red chillies, ginger, garlic, whole black peppercorns and salt by adding little water to form a smooth batter.Heat a saucepan on a medium heat, drizzle a tablespoon of oil, dip half cut boiled egg carefully into the ground batter and place it over the pan.Cook on either side till it crisps up and the batter it evenly cooked.
Flip it and cook the other side as well.Serve the Tamil Nadu Style Spicy Egg Fry Recipe on the side along with Prawn Biryani and Raita of your choice to enjoy your simple lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Tamil_Nadu_Style_Spicy_Egg_Fry_Recipe_.jpg, 8
Ingredients: palm jaggery date palm jaggery,coconut,poha (flattened rice),milk,sooji (semolina rava),flour (maida)

Chirer Dudh Puli Recipe - Bengali Style Baten Rice Dumpling Milk, 4 tablespoons Milk - warm,2 cups Fresh coconut - grated,3/4 cup Palm jaggery - use date palm jaggery,1/4 cup Sooji (Semolina/ Rava),1 cup Palm jaggery - use date palm jaggery,1/2 cup All Purpose Flour (Maida),1 liter Milk,1 cup Poha (Flattened rice), 40, Bengali Recipes, To begin making the Chirer Dudh Puli recipe, firstly we will make the stuffing.
Take a large pan, 1 cup jaggery into this pan and heat it on medium flame.
Once the jaggery is melted, add grated coconut, stir this mixture continuous until the mixture comes together and sticks together.
Switch off the gas when the mixture leaves the sides of the pan.
Keep this mixture in a wide plate to become cool.The next step is to make the outer shell for the Puli.
Soak Chire or Poha or flat beaten rice into a bowl of water for 2 to 3 minutes, then wash the chire or poha properly and drain the water through a colander.Add chire or poha, maida and sooji in a bowl, make a soft dough by adding milk gradually.
Now make lemon sized balls from the dough.
Flatten each ball with your fingers then a make a bowl by pressing down the middle section in.Do not make it very thick or thin.
The shell would be medium thin.
Add small amount of jaggery coconut mixture into it.Bring together both the edges, then press and seal with your finger.
Make other pulis the same way.To make the kheer, add milk for Kheer in a big heavy bottomed pan on medium flame.
Once it starts to boil, switch the heat to low and cook for another 5 minutes.
Then remove the pan from the heat, add the required jaggery and mix, then place the pan back on the heat again and let it be cook on low flame.Adding jaggery into the milk in this way will prevent the milk to be curdled.
Add all the prepared pulis now one by one, cook for another 10 minutes or until pulis are soft and the milk has thickened.
Once done, take the Chirer Dudh Puli out in a bowl and serve hot or chilled.Serve Chirer Dudh Puli as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi for your everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/moumita.malla-gmail.com/Chirer_Dudh_Puli_Bengali_Style_Beaten_Rice_Dumpling_Filled_with_coconut_Jeffery_Stuffing.jpg, 6
Ingredients: cashew nuts,salt,cumin powder (jeera),cardamom (elaichi) podsseeds,ghee,anardana powder (pomegranate seed powder),milk,saffron strands,raisins,water,cinnamon stick (dalchini),badam (almond),basmati rice hour,dates,cloves (laung),sunflower oil

Kashmiri Style Modur Pulao With Pomegranate Recipe, 2-5 teaspoon Raisins - optional,Ghee - as required,Salt - to taste,3 teaspoon Badam (Almond),1 teaspoon Cumin powder (Jeera) - roasted,1 Cardamom (Elaichi) Pods/Seeds,3/4 cup Milk - (adjust),1 teaspoon Sunflower Oil,4 Dates - pitted and sliced,2 Cloves (Laung),1 cup Basmati rice - soaked for 1/2 hour,1-1/2 cup Water,1 pinch Saffron strands,2 teaspoon Cashew nuts,3 Cinnamon Stick (Dalchini),1/2 cup Anardana Powder (Pomegranate Seed Powder) - cleaned, 160, Kashmiri, To begin making Kashmiri Modur Pulao Recipe first Soak saffron in 2 teaspoons of warm milk for about 10 minutes and crush it well.Wash and soak Basmati rice for half an hour.Next in a Biryani pot or a pressure cooker, heat ghee, add cinnamon, cloves and cardamom and saute for a while till aromatic.Drain excess water from soaked Basmati rice, add rice to the pan and saute for about 3 minutes on medium flame.Add saffron milk mix to rice and add 1/2 cup milk and 1/2 cup water and salt to taste.
Cook covered until the rice is cooked well.
In the pressure cooker leave it for about 2 whistle.Once rice is cooked, switch off and fluff it up with a fork and set aside.Just before serving, in a pan, fry the dry fruits and nuts including cashew nuts, badam, dates and raisins in a little ghee till they are golden brown.
Keep a few fried cashews aside for garnishing.On a medium flame, add fried dry fruits and nuts to the fluffed up rice in the pot and mix well and switch off heat.
While it is still warm, add the pomegranate and stir.
Finally, add the roasted jeera powder and give it a good mix.Serve the Kashmiri Modur Pulao Recipe along with Paneer Masala and Boondi Raita to relish your mid day meals., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/2-feb/Kashmiri_Modur_Pulao_With_Pomegranate_-1.jpg, 16