Rice • Contents

Basmati Rice • kg.

Carrots, chopped 25 gms.
French beans, chopped 25 gms.
Cauliflower, chopped 25 gms.
Peas 25 gms.
Cloves 2 nos.
Cardamons 2 nos.
Cinnamon 2 pieces
Onion, sliced 2 nos.
Ginger, crushed •" piece
Garlic, crushed 3 flakes Green chili 3 nos.
Chili powder • tbsp. Water 2 € cups
Turmeric powder A pinch Ghee 3 tbsps.
Coriander, chopped 1 tbsp. Salt To taste

Method:
1.Heat ghee in a cooker, then add the cloves, cardamons, cinnamom, sliced onions and fry for a while.
2.Next add the ginger garlic and saute till you get a nice aroma.
3.Add the rice, stir for a while then add vegetables, chili powder, turmeric powder, coriander leaves, green chilies,
salt and water.
4.Close the cooker lid and pressure cook for 5 minutes.
5.Remove from heat and serve hot with raita or pickle.

Basmati Rice 500 gms.

Bayleaf 2 nos.
Raisin 30 gms.
Cashew nut 12-14 nos.
Clove 6 nos.
Cardamom 6 nos.
Cinnamon 1" piece.
Onions, sliced 1 no.
Ginger paste 1 tsp.
Sugar € tsp.
Saffron, soak it in a tbsp of milk 1 pinch Ghee 200 gms.

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Hot water 4 cups Salt To taste.

Method:
1.Clean, wash and spread the rice out to dry.
2.Add bayleaf and onion slices to the heated ghee and fry till golden brown.
3.Then, add the cloves, cinnamon, cardamom, cashew and ginger paste.
4.Fry stirring continuously till the mixture is light brown.
5.Now add the rice, salt, sugar and stir fry for a few minutes.
6.Add raisin, saffron milk mixture and mix well.
7.Lastly add 4 cups hot water, mix well, cover and cook, stirring regularly.
8.Once the rice is ready serve garnished with nuts & fried onions.

Basmati rice 1• cups

Ginger 2" piece.
Curd • cup
Mint leaves 1€ cup
Bay leaves 2 nos.
Green cardamoms 4-6 nos.
Cloves 4-6 nos.
Large cardamoms 3-4 nos.
Black peppercorns 8-10 nos.
Water for cooking 3• cups
Ghee 3 tbsps.
Salt To taste

Method:
1.Clean, wash and soak the rice in water for half an hour.
2.Peel and grind the ginger to a paste and also whisk the curd.
3.Wash & chop the pudina leaves reserving few for the garnish.
4.Heat ghee in a thick-bottomed pan and add the bay leaves, green cardamoms, large cardamoms, cloves and
black peppercorns.
5.When they begin to crackle, add the ginger paste, mix well and add beaten curd an cook for 3 mins.
6.Add water, bring to a boil and then add the salt for taste.
7.Drain the water from the soaked rice and add it to the water & bring to a boil.
8.Now add the chopped pudina leaves, mix lightly, cover & cook on low heat for about eight minutes or till the rice is
completely cooked.
9.Serve hot garnished with mint leaves.

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Rice 300 gms.
Green chilies 6 nos.
Green cardamom powder 3 nos.
Lavangs (cloves) 3 nos.
Lemon juice 1 tbsp.
Ginger €" piece
Pudhina (fresh mint) leaves 12 nos.
Fried onions (golden) 3 gms.
Coriander 1 bunch
Saffron 2 tsps. Desi ghee or clarified butter As required
Milk € tbsp. Ginger paste 2€ tsps.
Salt As required Yogurt • cup
For the kathal (jackfruit) Vegetable stock 2/3 cup
Kathal cooking oil to deep fry the
Cream 2 tbsps.
kathal 600 gms.
Green cardamoms 3 nos. Red chili powder € tsp.
Lavangs (cloves) 2 nos. Lemon juice 1 tbsp.
Dalchini (cinnamon) 2 sticks Green cardamom powder • tsp.
Tej pattas (bay leaves) 2 nos. Javitri (mace) powder • tsp.
Jeera (cumin) € tsp. Ittar 1 drop
Garlic paste 2€ tsps. Salt As required

Method:
1.Pick, clean and wash the rice and soak for 45 minutes.
2.Crush the saffron threads with a pestle or the back of a spoon, soak in lukewarm milk and make a paste.
3.Scrape, wash and cut the ginger into julienne's.
4.Wash, deseed and finely chop the green chilies, and similarly, clean, wash and chop the mint the coriander.
5.Peel and cut the jackfruit into quarters, then core and cut the segments into 1€ chunks.
6.Heat the oil in a kadhai, add the kathal and deep fry over medium heat until it cooks.
7.Remove onto a sheet of absorbent paper to the excess fat and whisk the yogurt in a bowl.
8.Heat the ghee in a handi, add the green cardamom, cloves, cinnamon and bay leaves, stir over medium heat until
the cardamom begins to change colour, and add the garlic and ginger pastes.
9.Bhunao or saute` until the moisture evaporates, then remove the handi from the heat, stir in the yogurt, return the
handi to the fire and bhunao again until the liquid evaporates.
10.Then, add the stock, red chilies and salt, bring to a boil.
11.Reduce to low heat and simmer for 4-5 minutes.
12.Remove from the fire and, strain through a fine muslin cloth, squeeze the gravy into a separate handi.
13.Now, add the kathal, simmer for 2-3 minutes, add the lemon juice, cream, mace, cardamom and ittar, and stir
and adjust the seasoning.
14.Pre-heat the oven to 350 ‚ F, boil 6 € cups of water in a pan, add the cardamom, cloves, salt and rice, and bring
to a boil.
15.Add the rosewater and lemon juice, and continue to boil, stirring occasionally, until the rice is three-fourths
cooked. Drain and keep aside.
16.Remove half the kathal and stock and return the handi to medium heat.
17.Sprinkle in half the ginger julienne's, green chili, mint and coriander, and spread half the partially-cooked rice on
top.
18.Arrange the remaining kathal on the rice, sprinkle the remaining ginger, green chilies, mint and coriander, and
pour half the reserved stock over it.
19.Spread two-thirds of the remaining rice, and sprinkle with the reserved stock and saffron.
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20.Spread the remaining rice, sprinkle the fried onions over it, cover with a lid and seal with atta (whole-wheat)
dough.
21.Cook unit the steam begins to seep out of the dough, then remove and keep aside.
22.Put the sealed handi on dum in the pre-heated oven for 8-10 minutes, then break the seal and serve the biryani,
straight from the handi itself.

Roasted moong dal 1 cup

Green chilies 2 no.
Jeera € tsp.
Green peas € cup
Salt € tsp.
Rice 3/4 cup
Tej patta 1 no.
Ginger, finely chopped 1" piece.
Pure Ghee 2 tbsp.
Sugar € tsp.

Method:
1. Wash and dry the moong dal.
2. Heat a kadhai, put the moong dal and keep stirring vigorously until it changes to very light brown colour.
3. Do not over roast the dal.
4. Heat a deep dekchi or pressure cooker, put in pure ghee and fry till the jeera begins to splutter.
5. Add the moong and rice with sufficient water so that the khichuri turns into a creamy consistency.
6. Add the green peas, chopped ginger, salt, sugar, tej patta.
7. Once the khichuri is ready, add green chilies and a little extra ghee for taste.

Basmati rice 2 cups

Paneer 50 gms.
Cashewnut Powder 2 tbsp.
Whole garam masala A little
Salt As per taste
Ghee 2 tbsp.
Milk € cup
Cornflour 1€ tbsp.
Oil To fry
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Silver varq 2-3 sheets

Method:
1. Soak the rice for about € an hour.
2. Grate/mash the Paneer. Add cashew nut powder, cornflour and salt. Mix properly and make into small balls.
Deep fry in medium hot oil till light golden brown.
3. Cover these balls with silver paper/varq.
4. Heat ghee in a Kadhai. Add Whole Garam Masala. Once it starts to crackle, add the soaked rice. Mix it lightly
and then add water and salt.
5. Take some saffron and mix it in milk. Add this to the rice to give it flavour and colour.
6. Once the rice is cooked, serve in a dish and add the paneer and cashew balls covered with silver paper / varq.

Rice 350 gms.

Whole red chilies 6 nos.
Mustard seeds 1 tsp.
Roasted peanuts • cup
Curry leaves 10-12 nos.
Ginger 1" piece
Tamarind pulp 3 tbsp.
Asafoetida • tsp.
Split gram (chana dal) 2 tbsp.
Sesame seeds (optional) 3 tbsp.
Split black (urad dal) 2 tbsps. Oil 3 tbsp.
Turmeric powder € tsp. Salt To taste

Method:
1. Wash and soak the rice in water for half an hour.
2.Drain and cook rice in plenty of boiling water, when cooked strain and spread on a plate and sprinkle little oil and
mix lightly.
3.Keep aside two red chilies for roasting and chop ginger finely.
4.Heat two tbsps. of oil and add four dry red chilies, mustard seeds, chana dal and urad dal.
5.Saute for 2-3 minutes till dals have a brown colour.
6.Add turmeric powder, asafoetida, curry leaves, roasted peanuts,chopped ginger and stir fry for € a minute.
7.Add tamarind pulp and salt to the above mixture and cook for some time.
8.Dry roast sesame seeds and grind coarsely with two red chilies.
9.Mix in dry mixture and tamarind mixture to the rice.
10.Mix well and serve hot.

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Basmati rice 350 gms.
Potatoes 200 gms.
Carrots 200 gms.
Cashewnuts 50 gms.
Almonds 50 gms.
Raisins 25 gms.
Glazed Cherries 25 gms.
Onions 100 gms.
Green chilies 4 nos.
Ginger 30 gms.
Garlic 20 gms. Ghee 120 gms.
Turmeric powder € tsp. Salt To taste
Red chili powder 1 tsp. Whole Garam Masala
Curd 1 cup. Green cardamoms 6 nos.
Saffron 1 tsp. Black cardamoms 2 nos.
Milk 2 tbsp. Cloves 6 nos.
Mint ( Pudina leaves ) 1/3 cup Cinnamon 2" piece
Coriander leaves 1/3 cup Bay leaves 2 nos.
Rose water As required Mace A pinch

Method:
1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala
and salt.
2.Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.
4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.
5.Soak the almonds in water, peel and keep aside.
6.Beat the curd in a bowl and divide into two equal portions.
7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.
8.Heat ghee in a handi, add the remaining garam masala and saute over medium heat until it begins to crackle.
9.Add onions, saute until golden brown, add green chilies, ginger,garlic and saute for a minute.
10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.
11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are
cooked.
12.Once the vegetables are done add the dry fruits and nuts.
13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the
remaining rice.
15. Place a moist cloth on top, cover the lid and seal with atta-dough.
16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.
7.Garnish with Coriander leaves.
For the Serving
1.Heat ghee and fry onions and garlic in it until brown.
2.Put white boiled rice on a plate, pour 2 tbsp of dal on top, add a tbsp. curried prawns on top of that. Serve hot.

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Fenugreek leaves 16 tbsp.
Rice 2 cups
Red chili powder 4 tsp.
Coriander powder 3€ tsp.
Turmeric powder 1 tsp.
Cummin seeds 1€ tsp.
Tomato 1 no.
Water 3• cups
Oil 7 tbsp.
Salt To taste.

Method:
1.Wash the rice and then soak in water for about 20 minutes.
2.Finely chop the fenugreek leaves and the tomato.
3.Heat the oil, add the cummin seeds and the fenugreek leaves and fry for 5-7 minutes.
4.Now put in the finely chopped tomato and powdered masalas and fry till the tomato is tender and the oil
separates.
5.Finally, add in the rice, salt and the required amount of water.
6.Cook on a high flame till the first boil and then let it simmer till the rice is done.

Basmati rice 300 gms.

Coriander seeds 2 tsp.
Cummin seeds 1 € tsp.
Sesame seeds 1 tsp.
Cloves 4 nos.
Cinnamon A small
piece.
Turmeric powder 1/3 tsp.
Mustard seeds • tsp.
Curry leaves A few Coriander leaves, 15 gms.
sprigs. chopped
Green chili 2 no.
Asafoetida A pinch. Ghee 4 tsp.
Cashewnuts 25 gms. Salt To taste.

Method:
1. Pick, wash and soak the rice for 30 minutes.
2.Roast the coriander seeds, cummin seeds, sesame seeds, cinnamon and cloves and grind them to a fine powder.
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3.Heat 3 tsp. ghee in a pan and season with mustard seeds.
4.When they crackle, add curry leaves, asafoetida and green chili and turmeric powder.
5.Add the rice and fry for five minutes.
6.Heat water, double the volume of rice mixture and add to the rice.
7.Also add the seasoning, salt and cashewnuts.
8.Bring to a boil and cook on low heat, stirring occasionally, till almost done.
9.Pour the remaining ghee over, cover and cook till all the water has evaporated and the rice is done.
10.Serve hot garnished with chopped coriander leaves.

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Rice 1 cup
Red gram dal 1 cup
Capsicum (diced fine) 1 no.
Small brinjal (diced fine) 1 no.
Fresh peas (optional) 2 tbsp.
Potato(diced fine) 1 no.
Turmeric powder € tsp.
Tamarind lime-size
Coriander leaves 1 small bunch
Ghee 6 tbsp. Dry Masala
Salt To taste Gram dal (fried) 3 tbsp.
Paste Poppy seeds 1€ tsp.
Red chilies 12-14 nos. Rice 3 tsp.
Coriander seeds 3 tbsp. Coconut (grated) 2-3 tbsp.
Bengal gram dal 3 tsp. For Tempering
Cinnamon 1" piece Mustard seeds 1 tsp.
Poppy seeds 1€ tsp. Cummin seeds 1 tsp.
Cloves 4 nos. Split black gram dal 1 tbsp.
Fenugreek seeds (methi) € tsp. Bengal gram dal 1 tbsp.
Coconut (grated) €. Red chili (halved) 1 no.
Asafoetida powder 1 tsp. Curry leaves Few
Oil 4 tsp. Oil 2 tbsp.

Method:
1. Pressure cook the rice and dal in 4 cups of water and set aside in the pressure cooker itself so that the heat is
not lost.
2. Fry all the ingredients for the paste in 4 teaspoons oil and grind to a fine paste using very little water.
3. Roast dry all the ingredients for the dry masala and powder fine.
4. Soak the tamarind in 2 cups of water, extract the juice and set aside.
5. Heat 2 tablespoons oil in a heavy-bottomed vessel and add all the ingredients for tempering.
6. When the mustard seeds splutter, add the onions and fry for a couple of minutes. Add the rest of the vegetables
and fry till the vegetables are partly cooked.
7. Add tamarind juice, salt, turmeric powder and cook till the vegetables are tender.
8. Add the paste to the vegetables and cook for a couple of minutes and set aside the sambhar.
9. In a heavy frying pan or pressure cooker add the rice and dal mixture gradually to the cooked sambhar while
taking care that no lumps are formed.
10.Simmer on a low heat and add 6 tablespoons ghee and cook till the mixture blends.
11.Add the dry masala and remove from the heat.
12.Garnish with chopped coriander leaves and serve hot with fried papadams.

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Basmati Rice 2 cups
Coconut Milk (thick) 1 cup
Coconut Milk (thin) 3 cups
Onion,chopped fine 1 no.
Cinnamon 2" piece
Cloves 6 nos.
Cardamom pods 4 nos.
Oil / Ghee 4 tbsp.
Salt To taste

Method:
1. Wash and strain rice. Saute onion in oil.
2. Add rice and stir-fry to coat rice.
3. Add all the coconut milk, salt and spices.
4. Stir, add turmeric, then mix again, cover lid tightly and cook on a slow fire for about 20 minutes until all liquid is
absorbed.
5. Fluff rice and serve hot.

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Basmati rice 1cup
Shelled peas 1 cup
Cumin seeds € tsp.
Onion (medium) 1 nos.
Oil 3 tbsps.
Salt To taste

Method:
1. Pick, wash and soak rice for twenty minute. Cut onion lengthwise.
2. Heat oil in a pan, add cumin seeds , once it starts to crackle add onions.
3. Fry till transluscent. Add peas, sautƒ for 2-3 minutes.
4. Drain soaked rice and add.
5. Pour two cups of water and salt. Bring to a boil.
6. Reduce heat, cover with lid, cook till all water is absorbed.
7. Serve hot

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Rice 1 cups
Green moong dal 1 cups
Onion (large) 2 no.
Potatoes (small) 2 no.
Coconut (2" piece) 1 no.
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Cumin seeds 1 tsp.
Garam masala 1 tsp.
Garlic 6 cloves
Ginger 1 piece Ghee As requried
Green chilies 5-6 nos. Oil As requried
Coriander leaves € bunch Salt To taste

Method:
1. Wash and soak the dal and rice, chop onion and green chilies finely.
2. Mince the coriander leaves, ginger and garlic.
3. Peel the potatoes and cut into small cubes.
4. Grind the coconut piece to a fine paste.
5. Fry onions in a combination of 1 tablespoon ghee-1 tablespoon oil.
6. When the onions are light brown add the minced garlic, ginger and green chilies.
7. Then add the garam masala together with the ground coconut.
8. Fry for a while, put in the rice and dal and fry both till crisp.
9. Pour in warm water till it is about 2 inches above the level of the rice. If the water dries up, more warm water may
be added.
10.Add potato cubes and salt.
11.When the water starts bubbling, lower the heat and simmer till rice and dal are cooked.
12.Sprinkle coriander leaves on top before serving.

Basmati rice 1€ cups

Onion 1 no.
Cumin seeds (jeera) 1 tsp.
Cardamom (elaichi) 4-6 nos.
Cloves (laung) 6-8 nos.
Tomatoes 2 nos.
Red chili powder 1 tsp.
Tomato puree € cup
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Tomato juice • cup
Cinnamon (dalchini) 1-2 nos.
(1" stick)
Oil 1 tbsp.
Salt To taste

Method:
1. Wash the rice and soak for € hour. Then cut the onions.
2. Add Ghee in a pan. To this add the Whole Garam Masala (cardamom, cloves, cinnamon), jeera and onions.
Saute till onions are slightly brown.
3. Add chopped tomatoes, red chili powder, salt and tomato puree.
4. After it cooks a little then add tomato juice and add some water then add the soaked rice.
5. After it comes to a boil, reduce the flame and cook till rice is done.
6. Serve hot.

Rice 250 gms.

Curd/Yogurt € kg.
Ginger chopped 1 tbsp.
Green chilies chopped 1 tbsp.
Mustard seeds 1 tbsp.
Asafoetida (hing ) a pinch
Curry leaves 1 sprig
Oil 1 tbsp.
Salt As per taste

Method:
1.Prepare Steamed Rice.
2.To the cooked rice add the curd and mix it well. Keep aside in a bowl.
3.In a pan heat some oil, put mustard seeds. Once they start spluttering put
hing and curry leaves.
4. Put in chopped green chilies and ginger. Remove from the flame.
5.To the rice and the curd mixture add salt.
6.Pour the seasoning onto the rice and curd mixture.
7.Mix well.
8.Serve hot or cold as required.

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Long grain Indian Basmati 1 cup
rice
Water 2 cups
Cumin seeds 2 tsp.
Bay leaf 1 no.
Cinnamon stick 2" 2 nos.
Black cardamom 1 no.
Ghee 1€ tbsp.
Salt To taste

Method:
1. Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.
2. In a pan, heat Ghee. Add the cumin seeds, bay leaf, cardamom and cinnamon.
3. When cumin seeds sizzle, add the rice. Add salt to taste.
4. Stir till ghee coats every grain of rice and it looks glossy.
5. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap,
otherwise water will boil over.
6. Rice will be done when holes appear on the surface and water has been completely absorbed.
7. Fork the rice out onto a serving dish. This will separate each grain out.
8. Serve hot with any curry.

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Rice (Basmati) 300 gms.
Carrots 100 gms.
Cauliflower 100 gms.
French beans 100 gms.
Green peas (shelled) 100 gms.
Chopped onion € cup
Chopped ginger 1 tbsp.
Chopped tomato 75 gms.
Chopped green chili € tsp.
Chopped green 1 tbsp.
coriander
Whole garam masala 1 tbsp. Brown onion 1 cup
Bay leaf 2 nos. Milk • cup
Curd (yogurt) € cup Butter 50 gms.
Kerri essence (optional) a few
Coriander powder 1 tbsp.
drops
Red chili powder 1 tbsp. Oil 2 tbsp.
Turmeric powder 1 tsp. Mint leaves 2 tbsp.
Cumin seeds 1 tsp. Salt To taste
Ginger julienne's 1 tbsp.
Saffron € gm.

Method:
1. Pick , wash and soak rice for about 20 minutes. Boil rice in plenty of salted boiling water with the bayleaf and €
of the Whole Garam Masala until • done. Drain excess water and keep aside.
2. Peel, and dice carrot. Cut cauliflower into florets. String beans and cut them into dices.
3. Mix all the vegetables and boil in salted water. Refresh and keep aside. Soak saffron in warm milk.
4. Heat oil in a thick bottomed pan. Add cumin seeds and remaining Whole Garam Masala .When it begins to
crackle, add chopped onions and sautƒ until golden brown. Add chopped ginger and chopped green chilies.
5. Add coriander powder, turmeric powder, red chili powder, Curd/Yogurt, and mix well. Add chopped tomatoes and
cook on a medium flame till fat leaves the masala.
6. Add boiled vegetables and mix well.
7. Now arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, Garam Masala
Powder , ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top.
Make sure that you end with the rice layer topped with saffron and spices.
8. Cover and seal with aluminium foil and cook in a pre-heated oven for 10-12 minutes or on direct flame for 10-12
minutes or till you get a nice aroma. Serve hot.

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Rice (Basmati) 300 gms.
Peanuts € cup
Dry red chili whole 2 nos.
White urad dal 1 tsp.
Mustard seeds 1 tsp.
Chana dal 1 tsp.
Turmeric powder € tsp.
Fenugreek seeds € tsp.
Lemon juice 3 tsps.
Asafoetida A pinch
Curry leaves 10-12 nos.
Fresh grated coconut 1 tsp.
Oil 1 tsp.
Salt To taste

Method:
1. Pick, wash and soak rice for about 20 minutes. Drain. Boil in plenty of boiling salted water until almost done.
Drain and keep aside.
2. Heat oil or Ghee in a Kadhai . Add a pinch of asafoetida. Add dry red chili, urad dal, chana dal and fenugreek
seeds, cook until dal changes color to light brown.
3. Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Stir fry for half a minute. Add
cooked rice, salt, lime juice and turmeric powder. Mix thoroughly.
4. Garnish with grated coconut.

Rice (Basmati) 300 gms.

Potatoes 300 gms.
Cauliflower 300 gms.
Whole garam masala 1 tsp.
Red chili powder 1 tsp.
Cumin seeds 1 tsp.
Turmeric powder € cup
Bay leaf 2 nos.
Garam masala powder € tsp.
Ghee/Oil 1 tsp.
Salt To taste

Method:
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1. Pick, wash and soak rice for about half an hour, drain and keep aside.
2. Peel potato. Cut into one inch cubes. Cut cauliflower into small florets.
3. Heat oil in a thick bottomed pan. Add bay leaves, cumin seeds and Whole Garam Masala. When they begin to
crackle, add ginger paste, red chili powder, turmeric powder and Garam Masala Powder.
4. Cook for a minute, add potatoes, cauliflower and soaked rice. Stir lightly and add hot water enough to cover the
rice and vegetables and should be about one inch above the rice. Season with salt. Bring it to boil and stir from time
to time.
5. Reduce flame and cook covered on a slow fire till rice and vegetables are completely cooked.

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