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

How is the preparation of Tasty Thai Chicken Fried Rice

Ingredients
6 cup(s) steamed rice (khao suay)
2 cup(s) shredded and blanched chicken (kai)
2 tablespoon(s) mushrooms (hed) sliced
2 teaspoon(s) chopped ginger (khing)
2 teaspoon(s) chopped garlic (kratiem)
4 green chillies (pri khi nu khiao) chopped
4 fresh red chillies (prik khi nu daeng) chopped
2 teaspoon(s) soy sauce
10 fresh basil leaves (kraprao)
2 kaffir lime leaves (bai ma krut)
4 tablespoon(s) oil
2 spring onions chopped
salt and pepper to taste

Preparation
Heat the oil in a wok and briefly saute the chopped ginger, garlic and chillies. Add the shredded and blanched chicken. Saute on medium level for about 3 minutes.
Mix in the remaining ingredients and toss them well on high heat for about 3 minutes.
Serve hot garnished with chopped spring onions.

How to make Delicious Curd Rice

Ingredients
Rice - 1 cup
Mustard Seeds - 1/2 tsp
Asafetida - a pinch
Green Chilly - 2
Ginger - a small piece
Mango - a small piece (optional)
Curd - 1 1/2 cups
Salt - 1 tsp
Carrot - 1 (optional)
Cucumber - 1 small (optional)

Preparation
Cook the rice in 2 1/2 cups water and keep aside. Fry the mustard seeds and asafoetida in some oil and add to the curd. Cut the ginger and green chilly into small pieces and mix with the curd. Clean the remaining vegetables and cut them into very small pieces or shred them evenly. Add them to the curd along with the salt. Pour the curd, etc over the rice and mix evenly to make the rice smooth and slightly mashed.

How can we prepare simple Fried Rice

Ingredients
2 cups basmati (long grain rice)
2 tbsp. ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approx.)

Preparation
Wash rice gently. Put in filter and stand for 10 minutes. Heat ghee in a deep heavy pan. Add whole spices, stir. Add rice carefully. Stir fry very gently with a spatula for 2-3 minutes. Add water, cover, bring to boil. Simmer covered, till rice is cooked and water has evaporated. Press a grain, it must mash on putting pressure. Do not overcook, or the rice will taste lumpy. Add more hot water towards 3/4 done if required.
Making time: 30 minutes
Makes: 4 servings bowl

What is the Recipe of Rich Vegetable Fried Rice

Ingredients
Basmati Rice 2 cups
Vegetables chopped into thin shreds- 2 cups
(carrots,cabbage,beans,capsicum)
Big onions,finely chopped-1/4 cup
Garlic, chopped- 1/2tsp
Soysauce- 4tsp
Chilly sauce- 2 tsp
Aginomotto-1 pinch (optional)
cooking oil- 1/4 cup
salt-to taste

Preparation
Wash rice with plenty of water, drain and keep aside. Heat oil in a pan and stir in rice. Fry till the grains become semi crisp ( do not over fry). Add two cup of water,enough salt cover and cook till the rice is done.Grains should be seperate. Usually cokking in 2cups of water does a nice job of that. Spread the cooked rice on a plate and let it cool down. Heat oil in athick bottomed pan and saute onions, and garlic. Add the vegetables,salt and saute. When the vegetables are half done add the sauces and stir in the cooked rice. Cook for five more minutes, stirring continuously. Remove from fire, and serve decorated with thin shreds of cabbage and scrambled egg.