Rinse rice in 2-3 changes of cold water. Place rice in 6 cups of cold water. Bring to a boil; stir, reduce heat; cover and cook until tender, about 20 minutes. Strain and place in a large serving bowl or serving dish. Chill.

Meanwhile, in a large skillet, heat butter and 2 tablespoons vegetable oil. Using medium-high heat, sauté onion, bell pepper, celery and zucchini for 4 minutes. Add garlic and sauté for 1 minute.

In a bowl, thoroughly whisk ½ cup vegetable oil, vinegar, cumin, curry powder, cloves and salt and pepper. Pour over salad and gently combine. Serve chilled or at room temperature.

Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well. Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.

Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil. Add the marinated chicken and cook for 10 minutes. Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cooks the rice. Mix gently.

Garnish with green coriander leaves and serve hot.

 Clean the fish, remove the intestine, wash thoroughly then slit each of the fish side with a knife lengthwise to make a small opening. Sprinkle the fishes with 1/2 tsp. of the turmeric powder then fill the slits with few amounts of salt and black pepper powder. Let it stand for 10 minutes.

Meanwhile, wash the rice, and then soak in water for 10 minutes. Drain. Fill a medium pot with enough water; add 1 tbsp. oil and 1 tsp. salt bring to a boil. Add rice and cook for 5-6 minutes. Drain and set aside.

Heat the cooking oil in a pan and fry the carrots for few minutes, remove from oil and set aside. Then fry the fishes until golden brown. Transfer to paper towels. Set aside.

Take 3 tbsp. from the used oil, heat in a medium pot then sauté garlic, onion and ginger until tender. Add carrots, bell pepper, tomato paste, lemon juice, 1/2 tsp. turmeric powder, black pepper and salt, stir. Add rice to the mixture and stir to mix well. Reduce heat to very low and cook for 15 minutes.

Transfer to a platter and put all the fried fishes on top of rice.

Preparation for fried rice:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Preparation for (Khao Phat) rice:

Heat the oil in a wok, and when hot, fry the garlic until fragrant. Then add the kidney beans, baby corn, long beans and rice and stir fry until the rice is thoroughly mixed up with the vegetables. Then add the tomato and pineapple. Season to taste with soy sauce, salt and green chilies. Stir thoroughly, dip onto plates, and serve with spring onions and sliced cucumber. 6 servings

Fry the garlic into the oil of a preheated wok. Incorporate the beans, corn and rice. Fry the mixture while stirring without over cooking (burning). Incorporate the chopped pineapple and tomatoes and add the desired seasoning using the soy sauce, chilies and salt.

In a large deep skillet, heat the olive oil; add the chicken. Sauté until chicken is lightly browned. Add the chopped onion, green pepper, and celery. Sauté until the onion is tender. Add the rice and sauté, stirring, until lightly browned. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the 2 cups chicken broth and tomatoes to the skillet. Cover and simmer 25 minutes, or until the rice is tender and liquid absorbed. Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes. Taste and add salt and pepper, if needed.

Wash and soak rice in 3 cups of water for 30 minutes. Drain and keep aside. Peel,and thinly slice onions. Clean and wash the corriander leaves and slit the green chillies.  Shell, de-vein and wash prawns extremely well. Heat oil in a thick-bottom pan. Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms. Stir-fry for a minute. Add onions and saute until they turn pink. Add 3 cups of water, turmeric powder, lemon juice and green chillies. Bring to a boil. Add rice. After a minute, stir in prawns, salt to taste and coconut milk. Stir till the rice absorbs all the water. Cover with a lid. Cook on low flame till the rice and prawns are fully cooked. Garnish with finely chopped fresh corriander leaves and freshly scraped coconut. Serve hot!