Boil chicken stock. Add ketchup and chilli sauce. Mix cornflour in water and add to the sauce. Mix chicken and capsicum. Boil till the sauce thickens. To serve, spread the sauce and mayo on the boiled rice. Garnish with green corriander and finely chopped spring onions.

Boil chopped carrots and chopped onions in chicken stock. Add black pepper and salt. Blend everything into a smooth mixture. Mix chopped corriander and lemon juice. Serve with croutons, corriander and cream.

Heat oil. Add whole garam masala. Add onions and fry till transparent.
Add all the vegetables except green peas and cook for a couple of minutes.
Add 2 cups of water and chicken cube. Add rice ones it starts boiling.
When the water evaporates, add keema and matar.
Lower down heat and cool till rice are done.
Serve hot with dahi/soup.

Boil 1 litre water and add some salt to it. Cut the lid off the capsicum and empty it from inside. Add cut capsicum to the water and boil for 5 minutes.
Fill the boiled capsicum with rice and sprinkle grated cheese on top. Cover the capsicum with their lids.
Brush the capsicum with oil from outside.
Bake in a pre-heated oven for 6-8 minutes.
Serve hot with relish or coleslaw.

Heat oil, add garam masala and finely chopped onions. Cook till onions are light golden.
Dissolve chicken stock cubes in 4 cups of water (double the quantity of rice). Add to the onion.
Add rice, chilli flakes, green masala and salt.
Cook on high heat till water evaporates. Turn down heat to low and let the rice cook.
Serve with raita/soup.