Shanghai rice

Ingredients
  Boiled rice 300gm
  Eggs 3
  Oil ½ cup
  Button mushrooms 1 cup
  Green onions 2
  Garlic 3-4 cloves
  Capsicum 1
  Carrot 1
  Black mushrooms 3-4
  Prawns 300gm
  Peas 1 cup
  Oyster sauce tbsp
  Worcestershire sauce 2tbsp
  Black pepper (ground) 1 tsp
  Black pepper (crushed) ½tsp
  Chinese salt 1tsp
  Salt to taste

Method
1. In a frying pan, heat oil and add garlic. Stir till it turns golden. 
2. Add prawns and cook for two minutes. Add beaten eggs and let it cook for two minutes. Now add button mushrooms, black mushrooms, capsicum, carrot, peas, green onion and mix together. 
3. Then add boiled rice, Season with salt, ground black pepper, crushed black pepper. 
4. Add Chinese salt, oyster sauce, Worcestershire sauce and mix it well. 
5. Serve hot.

Thai fried rice

Ingredients
  500 Grm rice, boiled
  ¼ cup oil
  ½ cup onion, finely chopped
  1 tsp sugar
  1 tbsp chilli garlic sauce
  1 heaped tsp garlic, crushed
  1 cup prawns, boiled (Preferably use fresh prawns)
  1 chicken breast, boiled and shredded
  2 eggs, lightly beaten
  1 capsicum, sliced
  1 carrot, sliced
  1 tomato, remove seeds and cut in small cubes
  2 tbsp fish sauce
  ½ cup spring onion leaves, chopped
  1 tsp each of salt, white pepper, Chinese salt

Method
1. Heat oil and stir fry onion and garlic till golden. 
2. Add sugar, all the seasonings and boiled chicken and prawns. 
3. Add a little more oil if required. 
4. Now add in the beaten eggs and stir quickly to scramble them. 
5. Now add rice with all the vegetables, stir fry and remove. 
5. Serves four.

Rainbow rice

Ingredients
  1 cup rice
  1/2kg mince meat
  2 tpsp tomato sauce
  2 tbsp yogurt
  A few drops food colour (red & yellow)

Method
1. Boil the rice and divide into four parts. In the first part, add yellow colour and mix well, in the second part add tomato sauce. 
2. Add red colour in the third and add green chutney. 
3. For the last part prepare mince meat with curd in hot spices and then mix with the remaining rice. 
4. Take a pyrex dish, grease it and spread all the layers one by one and then bake on medium heat for 20 minutes.

Hyderabadi Zafrani Pulao

Ingredients
    2 cups Rice (long, grained)
    1/2 cup Sugar
    4 tsp Ghee
    12-15 Cashew nuts.
    18-20 Almonds.
    Pinch Saffron.
    1/4 tsp Nutmeg Powder.
    1/2 tsp Green Cardamom Powder

Method
1. Wash rice twice and soak in just enough water to cover it for half an hour. Drain excess water.
2. Place almonds and cashew nuts in a flat microwave dish and cook, uncovered on Microwave medium (70%) for five minutes. Let them cool and thinly slice the almonds. Halve the cashew nuts.
3. In a deep casserole, mix ghee and rice and cook, uncovered, on Microwave high (100%) for two minutes.
4. Stir. Cook, uncovered on Microwave high (100%) for two minutes more.
5. Mix nutmeg powder, green cardamom powder, saffron, raisins and sugar into the rice.
6. Add three and a half cups of water and milk and stir once.
7. Cover and cook on Microwave high (100%) for fifteen minutes.
8. Allow standing time for five minutes.
9. Garnish with almonds and cashew nuts. Serve hot.

Chicken Dum Biryani

Ingredients
Chicken - 1/2 kg
Basmati rice  – 1/2 kg
Freshly grated nutmeg -1/4 tsp
Cloves - 3
Cinnamon stick -1
Green cardamoms - 3
Ground mace – 1/2 tsp
Whole star anise -2
Garam masala powder -2 tsp
Thick curd - 2 cups
Tomato past - 4 tbsp
Onions -1 big sliced
Ginger garlic paste  - 2 tsp
Chilli powder -2 tbsp
Saffron - pinch dissolved in 2tbsp warm milk
Salt to taste
Oil - 8 tbsp
Ghee - 2 tbsp

Method
1.In a bowl  mix  curd, ginger garlic paste, garam masala, powder, tomato paste, chilli powder, nutmeg, ground mace salt mix well .
2.Add the chicken & &rub the mixture into the meat. Let the chicken marinate for 3-4hrs.
3.Drain the rice & keep aside. Boil 6cups of water in a pan.
4.Meanwhile, heat ghee/oil in a skillet. Add staranise, cardamoms, cloves & cinnamon & let it splutter, then add rice fry for 4-5mts.transfer the rice to the boiling water, add salt & cook uncovered till the rice is3/4th cooked.
5.Drain the rice in a colander & set aside.
6.Heat oil in a pan; add onions & fry till golden brown. Transfer to a plate.
7.Now heat oil in a pan & add the marinated chicken fry it for about 5mts or until the oil separates.
8.Add the rice over the chicken mixture sprinkle ghee & saffron dissolved in milk cover tightly with aluminum foil & place the pan over a pan
9.Cook on high heat for 5mts then cook for about 20mts on medium heat.
10.Remove & let stand covered for 5mts before serving.

Spanish Rice Bake

Ingredients
    1 lb lean ground beef
    1/2 cup finely chopped onion
    1/4 cup chopped green bell pepper
    1 (14.5 ounce) can canned tomatoes
    1 cup water
    3/4 cup uncooked long grain rice
    1/2 cup chile sauce
    salt to taste
    1/2 teaspoon Worcestershire sauce
    1 pinch ground black pepper
    1 teaspoon brown sugar
    1/2 teaspoon ground cumin
    1/2 cup shredded Cheddar cheese
    2 tablespoons chopped fresh cilantro

Method
- Preheat oven to 375 degrees F (190 degrees C).
- Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
- Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

Soya chunks biryani

Ingredients
  2 cups basmati rice
  1 cup soya chunks
  3 cups water
  5 green chillies
  1 onion chopped (vertical chop)
  3 tsp ginger garlic paste
  1 tomato diced
  1 cinnamon small stick
  2 cardamom
  2 clove
  1 bay leaf
  1 cup carrot & beans chopped
  10 cashew nuts
  1 cup coconut milk
  6 tsp ghee
  1/2 cup green peas
  10 coriander leaves
  10 mint leaves

Method
1. Wash and boil the soya chunks in water till soft.
2. Make a paste with ginger, garlic and green chillies.
3. Clean and wash the rice with plenty of water and keep aside.
4. Heat the pressure cooker with ghee or butter.
5. Add cashewnuts, cinnamon, cardamom, cloves abd bay leaf.
6. Saute for a min. then add sliced onions and saute till they turn into transparent.
7. Add chopped tomatoes ans saute till they become juicy.
8. Add ginger, garlic, green chillies paste and saute till the raw smell disappears.
9. Then add chopped vegetables, boiled soya chunks and required quantity of salt and mix well.
10. Cook on low flame for 3-5 mins.
11. Add washed basmathi rice and saute for a min.
12. Now add coconut milk, water, chopped coriander leaves and chopped mint leaves.
13. Mix well and adjust salt.
14. Close the pressure cooker and pressure cook for 2 whistles.
15. Remove from flame and allow it to cool for some time.
16. Then transfer into serving bowl and serve hot your soya chunks biryani with raita.
17. Soya Chunks Biryani is ready to serve.

Delicious Lamb Biryani

Ingredients
 1 kg Mutton
 1 kg Basmati rice
 100 grm Yogurt
 1 medium onion
 6 Garlic clove
 1 tbs Ginger paste
 8 Small ilaichi
 1 tbs gralic paste
 10 cloves
 Salt to taste
 Oil or ghee
 Kewra few drops
 Yellow food color two pinch
 Sugar a pinch

Method
1. Add mutton, salt and garlic cloves in a pot with two glasses of water. If you’re using chicken, you can do with only one glass of water.
2. Cook on a low flame till the meat is tender and the water dries.
3. Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
4. Simultaneously soak the rice in water for half an hour.
5. Boil the rice till they’re half cooked,
6. drain the water and keep them aside.
7. Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
8. When most of the water has evaporated,
9. transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this.
10. Sprinkle on it a solution of kewra, yellow food color and pinch of suger.
11. Keep it covered and on a low flame.
12. Keep the pot tightly closed – you’re trying to steam cook the rice. When the rice is done, the biryani is ready.
13. Serve with salad or garlic 

Sindhi Biryani

Ingredients
Mutton 1 kg
Basmati rice 1 kg
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Garlic and ginger paste 1 tbsp
Yogurt 1 cup
Mixed spices 1 tbsp
Salt to taste
Dried apricots 1/4 kg (soak in hot water)
Mint leaves 1 bunch (chop)
Green chilies 6
Juice of lemons 4
Bay leaf 1
Onions 4 (medium size, chopped)
Potatoes 1/2 kg
Tomatoes 4
Yellow food color 1/4 tsp soaked in 1/2 cup milk
Cooking oil 1 1/2 cups

Method
1. In a pan heat oil and brown onions; when golden brown, remove half the onions and place on absorbent paper. 
2. Add meat, all the spices and yogurt to the rest of the onions. Cook till water evaporates and the meat is tender. Add potatoes, tomatoes, pulp of dried apricots and green chilies. Cook on high heat for 5 minutes stirring continuously, when done keep aside.
3. Now in a big pan add 12 cups of water with salt, 3 green chilies, whole spices and mint leaves. When water boils, add rice, parboil and strain. Now put layers of rice, parboil and strain. Now put layers of rice and meat one by one with the layer of rice on top, and then add yellow food color. 
4. Put the pan on a griddle (tava) and cook on high heat. When steam appears, lower the heat for 10-15 minutes. 
5. Serve hot, with raita and salad.

Anarkali Biryani

Ingredients
        1/2 kg rice
        400 gm boneless chicken
        250 gm yogurt
        5 green chilies, chopped
        2 tbsp garlic ginger paste
        1/2 tsp jailfel and jalwatrey powder
        1/4 bunch fresh coriander, chopped
        2 tomatoes, chopped
        2 onion, thinly sliced
        1/4 bunch mint leaves, chopped
        8 whole black pepper
        6 cloves
        1 tbsp cumin seeds
        4 green cardamoms
        4 sticks cinnamon
        20 cashew nuts
        20 pistachios
        20 chilghozas
        1 tsp red food color
        Few bay leaves
        2 tbsp crushed pomegranate seeds (anardana)
        50 gm dry plums
        1 tsp cumin powder
        2 tbsp red chili powder
        1 tsp turmeric powder
        2 tbsp kewra
        Salt to taste
        1 cup ghee

Method
        Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
        Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.
        Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt.
        In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.
        In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.
        In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.
        In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.
        In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.
        Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
        Serve hot with raita and salad

Tuna fried rice

Ingredients
    425 grm tin tuna    
    1 teaspoon olive oil
    2 eggs
    4 rashers bacon, diced
    1 small onion, diced
    1 cup frozen peas
    2 tablespoons soy sauce
    2 cups cooked rice
    coriander to garnish


Method
- Heat oil in a large frypan, break eggs into wok and stir with a spoon to break up the yolks.
- Cook for a minute, flip the omelette over and cook the other side for a minute.
- Transfer omelette to a plate and slice into bite size strips.
- Return frypan to heat and stir fry bacon and onion until onion is soft, about 3 minutes.
- Add peas, cook for two minutes.
- Add tuna and soy sauce, combine with other ingredients, then add rice and egg strips.
- Stir well to combine and heat through.
- Serve immediately garnished with herbs.

Green Potato Rice

Ingredients
    Rice 500 grm
    Potato medium 4-6
    Oil ½ Cup
    Onion 1     
    Green chilies 10
    Mint chopped ½ Cup
    Coriander leaves chopped ½ Cup
    Salt to taste
    Ajinomoto 1 tsp
    Yogurt ½ Cup


Method
- Dip the rice after cleaning finely. 
- Make the paste of mint, coriander leaves and green chilies. Cut the potatoes in large cubes. 
- Heat the oil in a wok and fry onion, when it become light brown add the grinded mixture and salt, Ajinomoto and yogurt and fry for some minutes. 
- Then add water and boil it. when it come to boil then add rice and let it cook, when water is evaporated from the rice then cover the rice and let it simmer for 5 minutes on low heat. 
- Spicy green potato rice is ready. Serve hot with raita and salad.

Spring Onion Pulao

Ingredients
    rice 2 cup
    vegetable oil 4 tbsp
    Spring onion sliced 4 tbsp
    Cumin seeds 1 tsp
    Garlic cloves 5-6
    Salt to taste 
    Garm masala powder 1 tsp
    Lemon juice 1 tbsp
    Green onion chopped 1 cup


Method
- Soak rice for half an hour.
- Heat oil in a pan and fry cumin seeds.
- When cumin seeds bring to change color add spring onion and garlic and sauté till brown.
- Stir in the rice and mix gently.
- Add three cups of water, salt and garm masala powder.
- Cover and cook till water evaporated.
- Sprinkle lemon juice and simmer for 5 minutes.
- Dish out in serving dish and garnish with spring onion green.

Kabuli Chana Pulao

Ingredients
    white chaney 2 cup
    Basmati rice 4 cup
    Onion 2
    Green chilies 5-6
    Tomato 1
    Cumin seeds 1 tsp
    Black cardamoms 2-3
    Ginger garlic paste 2 tbsp
    Black pepper 9-10
    Cooking oil as required
    Red chili powder 2 tsp
    Salt to taste
    Yoghurt 1 cup


Method
- Soak channey for over night.
- Soak rice for half an hour.
- Heat oil in a cooking pan and fry onion till light brown. Add ginger garlic paste, tomato, green chilies and yoghurt and make a thick gravy.
- Add soaked channey and fry for some minutes. Add 1 cup of water and cook by covered.
- Then add all other ingredients and water.
- When water come to boil, add rice and cook on medium flame.
- When water evaporated from rice, simmer for 5-10 minutes.
- Serve hot with raita and salad.

Mango Rice

Ingredients
2 cups boiled and cooled rice
4-5 curry leaves
1 cup grated raw mango
1/2 tbsp urad dal
pinch of asafoetida
1/4 tsp salt
1 tbspmustard seeds
3 tbsp oil
corriander leaves for garnishing


for paste
5 dried red chillies
1/4 cup grated coconut
1/4 tsp turmeric powder
1/2 cup grated mango


Method
- Heat oil in a pan
- Add mustard seeds and urad dal, When dal becomes brown, add curry leaves and asafoetida
- Add the raw mango, and let it cook for 5 minutes
- Add the paste and saute for another 2-3 minutes, Remove from gas    Mix cooled rice with it properly
- Garnish with corriander leaves
- Serve hot 

Cranberry Pulihora

Ingredients
Basmati Rice 2 cups
Cranberries 1 cup
Green Chillies 3-4
Roasted Fenugreek Powder couple pinches
Coconut powder 1 tsp
Turmeric 1/4 tsp
Roasted Sesame seed power 1 Tbsp
Salt as needed
Sugar/Jaggery 1 tsp 
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 2 tsp, Mustard seeds 1 tsp, Peanuts handful, Red Chillies 1-2, Curry leaves 5-6,  Hing couple pinches)


Method
- Cook rice as per preference. Spread the cooked rice in a wide mixing bowl allowing it to cool a little. 
- In a sauce pan, add oil and the rest of the seasoning. After the mustard seeds start to crackle and the dals are brown, add green chilies sliced lengthwise and washed cranberries.
- After about 5-6 min the cranberries tend to become mushy and thats when is the right time time to add salt, sugar, roasted sesame seed powder, roasted fenugreek powder, coconut powder and turmeric.
- Switch off the flame and mix it into the rice in the mixing bowl.
- Adjust the taste if required and serve.

Keema Biryani

Keema Biryani is a rice dish made out of minced mutton or chicken with other spices and vegetables like potato etc. It is an ideal recipe to make, especially when you have plenty of guests at home. 


Ingredients
    Basmati Rice 1/2 kg
    Kheema (Mutton/chicken) 250g
    Medium sized onion 4 (thinly sliced)
    Yoghurt 125ml
    Large tomato 1 (chopped)
    Medium Potatoes 3 (round sliced)
    Ginger paste 2 1/2 tsp
    Garlic paste 2 tsp
    Green Chillies 3
    Fresh Coriander 1/2 cup (chopped)
    Fresh Mint 1 cup (chopped)
    Lemon juice 2 tbsp
    Pinch or two Saffron or food color
    Green Cardamoms (cracked open)3
    Cinnamon Broken 1" piece
    Cloves 4
    Chilli Powder 1tsp
    Ghee or Oil for cooking
    Salt to taste


Method
- Soak the rice in water for 20 minutes, wash and drain it.
- Heat the pressure cooker and add 3 to 4tbsp of ghee.
- Now add the garam masala (Cinnamon, cardamoms and cloves) and saute gently.
- Add the thinly sliced onions over a medium heat until quite brown and sticky.
- When the onions are in nice golden brown color, add garlic paste and then ginger paste, stir fry for a minute.
- Now add the Keema, tomatoes, potatoes, green chillies, coriander leaves, mint leaves, lemon juice, chilli powder, yoghurt, salt and stir it. Close the pressure cooker lid with the whistle on it.
- After two whistles remove it from the heat and allow it to cool.
- Meanwhile add the soaked rice to a cold water and bring it to boil. Boil it for 2 minutes and then drain it.
- Now in another pan, spread one third of the partly cooked basmati rice on the base, then spread the keema sauce which prepared in cooker, then spread rice again evenly and add the remaining mixture of the sauce on the top.
- Take a little amount of water or milk, add saffron food color and drizzle it over the top of the rice. This process of drizzling the color will create the rice grains of different colors in the final keema biryani.
- Cover the pan with a lid and cook in a very low heat for 5 to 10 minutes. 
- Finally remove it and gently mix the content and garnish it as you like.
- Serve it hot with raita or salad.

Biryani

Ingredients 
1 kg Mutton/chicken 
1 kg Basmati rice 
100 grm Yogurt 
1 medium onion 
6 garlic clove 
1 tbs ginger paste 
8 small illaichi 
1 tbs gralic paste 
10 cloves 
Oil 
Kewra few drops 
Yellow food color two pinch 
Sugar a pinch
Salt to taste 


Method
- Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water. 
- Cook on a low flame till the meat is tender and the water dries.
- Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
- Simultaneously soak the rice in water for half an hour. 
Boil the rice till they're half cooked, 
- drain the water and keep them aside.
- Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water. 
When most of the water has evaporated, transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.
- Sprinkle on it a solution of kewra, yellow food color and pinch of suger.
- Keep it covered and on a low flame. 
- Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready. 
Serve with salad or garlic chutney. 

Keema Rice

Rice with minced mutton. can be served with raita(yogurt with chopped tomatoes and onion) and pickle

Ingredient
1.5 cups basmati rice
1 1/2 kg minced mutton - Keema (lamb or goat)
2 medium poatatoes- peeled and cut into small pieces(around 1 cup)
4 tbsp clarified butter(ghee) or oil
2-3 cloves
5-6 whole black peppercorns
1" cinnamon stick
1 bay leaf
1 cup sliced onion
2 tsp ginger paste
salt to taste
1/2 tsp red chilli powder to taste
3/4 tsp turmeric powder
1/2 tsp garam masala
1/2 cup chopped coriander leaves
10-12 mint leaves

Method
1. In a deep pan or kadhai add ghee, butter or oil.
2. Add cloves, black peppercorn, cinnamon and bay leaf. Fry for 1 minute.
3. Add sliced onions and fry till light brown. Add ginger paste and fry for 1 minute.
4. Add keema, potaoe and all saesonings. Fry well till oil seperates.
5. Add washed rice, little coriander and mint. fry for 1-2 minutes.
6. Add 3 cups water and mix well.
7. Close the pan with lid half way.
8. When all water is dried out(almost 12-15 minutes) fluff with a spoon.
9. Serve garnished with coriander leaves.

Afghani Briyani

Ingredients
- 1 kg. lamb meat with bone, cut into large pieces.
- 5 cloves
- 1 large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1\2 cup pine nuts
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins


Method
1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
4. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
5. Fluff up the rice with a fork, then transfer it into to a heated serving dish. 
6. Serve with Raita.