Here is the Recipe for Egg plant Biryani

Ingredients

3/4 pound eggplant - cut in 1/2" cubes 2 cups brown rice 1 quart water 2 1/2 teaspoons turmeric 4 tablespoons butter 1 teaspoon poppy seeds 1 1/2 teaspoons mustard seed 1 teaspoon garam masala 1/2 teaspoon ground coriander 1 pinch cayenne black pepper 1 bell pepper - sliced 1 onion - sliced 2 cloves garlic - crushed

Preparation

Put the rice in a heavy bottomed saucepan with the water, 1 teaspoon salt and 2 teaspoons of the turmeric. Bring to a boil, then cover and simmer for 45 minutes. In a large saucepan, heat the butter. Add the poppy and mustard seeds. Stir for 2 minutes and then add the remaining turmeric, the garam masala, coriander, cayenne, and black pepper. Cook for 2 minutes; stirring. Add the eggplant, red pepper, and onion. Cook gently until the vegetables are tender (10 minutes). Add the garlic and continue to cook (2 more minutes). Mix vegetable mixture into rice.

What is the Recipe for Mild Vegetable Biriyani?

Ingredients
4 glasses (250 ml each) Basmathi rice washed one to two times in cold water
2 tea spoons Ginger & Garlic paste
10-12 small Green Chillies
6-8 Cloves
4 Elaichis (Cardamoms)
A pinch of Turmeric powder
Small piece of Cinnamon
1 Big Onion (cut into long thin slices)
1 Carrot (cut into small cubes)
1 Potato (cut into medium size cubes)
1 Tomato (cut into small pieces)
1/4 cup Beans
A bunch of Mint leaves (optional)
4 table spoons cooking Oil
Salt

Preparation
Pour 4 table spoons of cooking oil into a pressure cooker large enough for the preparation (and well cleaned of course) and heat. Add chillies, cardamom, cloves and cinnamon first. Add the long thin slices of onion with a pinch of turmeric powder and fry till light golden brown. Now add all the vegetables (carrot, potato and beans) and keep frying for about 2 to 3 minutes. Add 2 spoons of ginger and garlic paste and add the prewashed rice. Mix all the ingredients for about 1 minute. Add 4 1/2 glasses (250 ml each) of water to this mixture and add salt to your taste (generally 3 to 4 tea spoons).
If you wish to add mint leaves, you may add them now. Let this simmer on the stove for about 20 minutes with the lid closed (but without the weight). Check preparation every five minutes or so that the water does not dry up. One the water is completely absorbed and the rice is well cooked, the BIRIYANI is ready.

How to make simple Vegetable Biriyani

Ingredients
Rice 2 cups
Beans 1/2 cup (chopped)
Carrots 1/2 cup (chopped)
Peas 1/2 cup
Potatoes 1/2 cup (chopped)
Cauliflower 1/2 cup (chopped)
Onions 3 Green
chillies 4-5
Ginger - garlic paste 1 tbsp.
Cloves 3-4
Cinnamon 1 piece
Elachi 3-4
Bay leaf 2
Red Chilli powder 2 tsp.
Turmeric powder 1/2 tsp.
Coriander powder 1 tsp.
Garam masala Powder 1 tsp.
Jeera powder 1 tsp.
Ghee 3 tbsp.
Mint leaves 1 bunch
Coriander Leaves 1 bunch
Salt to taste
Cashews, raisins & Pistachios 1 cup
Saffron 2 strands put in warm water

Preparation
Wash & Soak Rice for 1-2 hrs. Heat ghee in Vessel. Add Cloves, Cinnamon, Elachi, Bay leaf etc. Allow it to Splutter. Then add the Rice & fry on low flame until rice is crispy. This will take approx. 15 mts. Once the Rice has been fried add water. Add 4 cups of water. Add salt & then cover & cook until the rice is done.

In the meantime, Grind 2 Onions to a fine paste & keep it aside separately. Also grind the mint leaves, coriander leaves & green Chilies. Keep this too aside separately. Heat oil / Ghee in a kadai. Fry the Onion paste until Light brown. Then add the Ginger-garlic paste. Saute it until done. Then add the Chopped vegetables & Mix all of them together & fry until the vegetables are done. Then add red chilli powder, turmeric powder, coriander powder, garam masala powder & jeera powder & mix all together. Then add the Ground paste of mint-coriander & green chillies & Mix it along very well. Check salt .Cover & cook. Do not add water. Once it is cooked, Switch off the gas.

Chop the remaining Onion & fry it in Ghee until Golden brown. Keep it aside. Also fry the nuts & raisins. Take a Serving Vessel. Add a layer of rice in the bottom. Then add the gravy on top of it. Again add a layer of rice on top of that & then again add the remaining gravy on top of it. Now add the remaining rice & decorate with fried onions, nuts & saffron. Just before serving Mix all together Serve hot with Raita

Do you the preparation of tasty Ghee Rice

Ingredients
Basmati Rice - 2 cups
Onion - 3-4 nos
Cinnamon - 4-5 pieces
cardamom - 4 nos
cloves - 6 nos
turmeric powder - 1/2 teaspoon
cashwenuts, raisins - for garnihing
butter/ghee - 50 gms
salt - to taste
water - 3 cups

Preparation
Wash and drain rice. Cut onion into thin pieces. In a pan, heat butter, add cloves, cinnamon and cardamom. Stir. Add onion and stir occassionally , add rice before the onion turns into brown color. Stir for 1 min.Mix turmeric powder to it.
Put all these into a pressure cooker, add 3 cups of water, salt. Put the cooker in medium flame. Two vistles are enough for rice to get cooked.
garnish with fried cashewnuts, raisins.

How to make Beef Biriyani

Ingredients
5 ollocks rice is equal to 1 Kg.
2 Kgs. Beef ;
7 Big Onions or 9 Med.size Onions;
Tomatoes 4 big tomatoes;
Green Chillies – 9 no.’s;
Green Corriander leaves only half or 3/4 bundle;
Mint just a handful;
Cinnamon 3 or 4 sticks – of 1” long,
Cloves 9 or 11;
Cardamom - 9;
Oil ¼ kg;
Garlic paste 1 12/ Tbspn;
Ginger paste – 1 ½ Tbspn.
1/2 tblespoon chilli powder;
Turmeric Pwd – ½ tspn;
Salt to taste;
Lime Juice – from 2 big limes.

For Garnish:
2 Big Onions – finely slice & fried Crispy – keep aside.
6 Boiled Eggs – cut into 2 halves & keep.

Preparation
Wash well 3-5 times drain & keep aside – once all the water has drained – put 5 tbpns of butter in a kadai (wok) & fry the rice on low heat for 5-7 mins, or till the rice sounds crisp – keep aside.

Meat (Beef) 2 Kgs. - Cut meat into fairly large pieces & boil with turmeric powder, add 3 or 4 big tomatoes; & a little Salt - Boil the meat/mutton in pressure cooker for ½ an hour then switch off & leave to depressurizes then open & strain soup in a bowl & keep aside.

For frying: - Slice Onions finely, Slit green chillies into two lengthwise, Chop up the green corriander & Mint leaves, & keep aside. Whole Spices.

Put the cooker on gas add oil when hot add the sliced Onions& fry till onions are brown, add the whole spices & continue to fry till cloves pop up now add the Ginger/garlic paste lower heat & fry for 2-3 mins add the green coriander & mint leaves, green chillies, Chillie powder & remaining Salt to taste – (check the salt because U have used Salt to boil the meat) - use a little soup for frying the masala if it looks too dry – fry well till oil comes to the surface & till U get a good aroma/flavour, add boiled meat/mutton mix well and fry for another 3-5 mins. Higher heat now add the fried Rice & mix well, (You will need in total 9 ollocks of Soup & water to cook the rice) - so measure the soup & keep, for the remaining quantity of liquid required - measure & use water - mix well – cover the cooker once the steam from the spout starts coming nicely, put stopper – lower heat & leave to cook for 8 –10 mins. After 8-10 mins switch off the gas & leave the cooker to depressurize – then open after 8-10 mins. Mix carefully – empty into a big dish pour the lime juice over it – mix gently & serve. If rice looks dry, U could pour ¼ cup of Ghee over it – Garnish with Boiled Eggs & Crispy fried Onions - Serve with Curd Raitha.

Do you know the making of Chicken Biryani?The Recipe is here

Description
Rice item with chicken and Basmathi rice.

Ingredients
1. chicken(cut into small pieces)-1
2. big onion-10 nos
3. ginger(one inch long)-1
garlic-10 flakes
kus-kus - 1 tablespoon
4. mint leaf - 1 bunch
cilantro - 1 bunch
curry leaves- 1 bunch
5. yoghurt - 3 table spoon
salt- as needed
6. turmeric powder-1 teaspoon
7. garam masala-3 teaspoon
8. limejuice-3 cups
9. basmati rice- 4 cups
10. cashew nuts
raisins
11. ghee -2 tablespoon
12. vegetable oil- 3tablespoon
13.pineapple essence-1 teaspoon.

Preparation
1.peel and cut all the onions into thin long pieces.
2. fry the cashew nuts and raisins with a little ghee.when they are golden brown in color take them from the heat and keep aside.Now fry half of the onions with the remaining ghee until they are crispy(You can sprinkle some salt over the fried onions to keep them crispy)
3. Now fry the remaining onions in the oil until they are sauteed well and turn into slightly golden brown.
4.grind the ginger,garlic and kus-kus into a fine paste.
5.chop the mint,cilantro and curry leaves into small pieces
6.Now in a big vessel add the chicken pieces, the chopped leaves,the grinded paste, the sauteed onion, yoghurt,salt,turmeric powder and the garam masala powder and 1 cup of lime juice. cook this until the chicken is done well and very little gravy is left behind.
7.Now in another vessel take some water.add the remaining lime juice and some salt.Put 2-3 pieces of clove and a big piece of cinnamon stick.keep this in the stove and when the water startes boiling add the basmati rice.When the rice is just about done drain the rice and spread it in a paper or aluminiun foil and keep it under the fan to cool it.(take care that the rice is not cooked too much)

8.Once the rice has cooled you can mix the rice with the cooked chicken masala.for this take a vessel and first put some chiclen masal in th ebottom.Then add rice and spread it as a layer on top of the chicken masala.sprinkle the pineapple essence( diluted with water) in between.Garnish this with the crispy onion, nuts and raisins on top.bake this for a few minutes.

How is the Preparation of Prawn Biryani ?

Ingredients
Rice (Basmati) - 300 gms.
Headless prawns (shelled) - 600 gms.
Bay leaf - 2 nos.
Sliced onion - ¼ cup
Coriander leaves - 1 tbsp.
Fresh grated coconut - 1 tbsp.
Coconut milk - 50 mls.
Lemon juice - 1 tsp.
Turmeric powder - ½ tsp.
Green chilli - 2 nos.
Whole garam masala - 1 tsp.
Ghee/Oil - 2 tbsps.
Salt as per taste


Preparation
1. Pick, wash and soak rice for about 20 minutes. Drain and keep aside.
2. Shell, Devein and wash the prawns.
3. Heat Ghee or oil in a thick-bottomed pan. Add bay leaves and Whole Garam Masala Let it crackle. Add sliced onion, sauté till the onion turns pink.
4. Add water, turmeric powder, lemon juice and green chillies slit into two. Bring it to boil and add rice. Cook for a minute and add prawns and coconut milk. Season with salt. Stir lightly.
5. Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and prawns are fully cooked.
6. Garnish with chopped coriander leaves and grated fresh coconut.

How to prepare Delicious Mutton Biryani--Here is the Recipe

Ingredients
Red Meat 500 gms.
Basmati Rice 1½ cup
Turmeric powder ½ tsp.
Small Onions 1 cup
Tomato 2 nos.
Green chilly 6 nos.
Mint leaves ½ cup
Coriander leaves ¼ cup
Oil 10 tbsp.
Limejuice 2 tbsp.
Salt To taste
Bay leaves 2 nos.
Cardamom 4 nos.
Cinnamon 1 inch
Cloves 2 nos.
Mace 1 no.

For Masala Paste:

Grated Coconut ½ cup
Black Pepper 1 tsp.
Red Chilies 8 nos.
Cumin 1 tbsp.
Fennel 1 tbsp.
Coriander seeds 2 tbsp.
Poppy seeds 1 tbsp.
Ginger 1 inch
Garlic 12 flakes
Curd

Preparation
Clean the meat and marinate it with pepper powder and turmeric powder. Leave it for 15 minutes and then boil it with little salt and water.

For Masala Paste:

Fry red chilies, fennel, coriander seeds, poppy seeds and cumin. Grind them to a fine paste with grated coconut, garlic and ginger grind them to a thick paste with curd.

In pan heat oil and fry bay leaves, cardamom, cloves, cinnamon, chopped onions and sauté it well. To this add the boiled meat and fry it well. To this add green chilly and the masala paste. Add chopped tomatoes and turmeric powder. Add enough stock or ordinary water with salt. Add the washed rice and allow it to cook for 5 minutes. To this add chopped mint and coriander leaves and top it with limejuice. Close the lid and cook.

Serve it hot

How to make Hydrabadi vegetable Biryani

Ingredients
Basmathi rice-1 cup.
Fresh thick curds-1 cup.
Water-1 cup.
Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
Oil-2 1/2 tbsp.
Ginger-garlic paste-1 tsp.
Onions-2 cut lengthwise.
Peeled garlic-6 flakes.
Salt-as required. Lemon-1.
Finely cut mint leaves-1 1/2 tbsp.
Cut coriander leaves-1 tbsp.

Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves.
Cashewnuts-1 tbsp.
Small onions-7.
Green Chillies - 8
Ginger-1/2 inch piece.
Cinnamon-1 inch piece.
Cloves-2.
Cardamoms-2.

Preparation
Wash & soak rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee. Heat pressure cooker, add oil & fry garlic & onion pieces. Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender. Add ground masala paste & fry till smell goes. Beat curds & add it along with 1 cup of water. When it starts boiling add rice & salt, cover lid & cook on a low flame. Keep the weight as soon as the lid is closed. Remove from fire after 2 whistles. Squeeze lemon juice & add cut mint leaves & coriander leaves. Mix well & serve hot.

What is the Recipe of Malabary chicken biriyani

Ingredients
Basmati Rice - 1 kg.
Chicken pieces - 1 kg.
Ghee - 300 gms.
Onions - 500 gms.
Garlic - 100 gms.
Green Chillies - 50 gms.
Ginger - 50 gms.
Cinnamon - 3 pcs.

Cardamom - 6 nos.
Cloves - 4 nos.
Aniseed - 1 tsp.
Caraway - 1 tsp.
Chilli Powder - 1 ½ tsp
Coriander powder - 1 tsp.
Turmeric powder - ½ tsp.
Tomato - 100 gms.
Coriander leaves - 30 gms.
Mint leaves - 30 gms.
Cashews - 50 gms.
Kismis - 50 gms
Salt - to taste.

Method:
Grind to a paste the ginger, green chilies and garlic

• Peel and slice the onions very thin, also the tomatoes
• Powder the cinnamon, cardamom, cloves, aniseed and caraway
• Combine the chilly, coriander and turmeric powders with the salt and apply onto the cleaned chicken pieces. Keep to marinate
• In a heavy, moderately deep, vessel, heat half the ghee
• Fry and remove the cashews and kismis / raisins
• Sauté the onions in the hot ghee, when they start turning slightly brown, toss in the chopped tomato, the fresh ground paste, and half the spice powder mix
• Stir the whole mixture well and add the marinated chicken pieces.
• Cover and cook. Take care not to overcook
• Bring salted water to the boil in a large vessel
• Pour the washed rice into the boiling water and cook till three fourth done. The rice should also not be overcooked. Drain
• Into an oven proof dish, spoon in a quarter of the boiled rice
• Place one third of the chicken pieces and pour a little of the gravy
• Sprinkle a little spice powder and few shreds of coriander and mint leaves. Also a few cashews and kismis/ raisins
• Repeat for the remaining two portions
• Dibble the remaining half portion of the ghee over the last layer of rice
• Cover the dish with a tight lid or with aluminum foil and bake fifteen to
twenty minutes
• Serve hot. Kept overnight in the refrigerator, the flavors will mellow and the taste will improve. Reheat in the oven if you do so