Simple and Delicious !

Ingredients
Keema 400g
basmati rice 1 1/2 cups
onions 2 chopped
tomato 1 chopped
green chillies 2
garlic paste 1 tsp
ginger paste 1 tsp
coriander leaves chopped 1/2 cup
mint leaves 1 tbsp chopped
garam masala 1 1/2 tsp
pepper powder 2 tsp
cinnamon sticks 2 numbers of 1/2 " size
cardamoms 2
cloves 2
hot water 3 1/2 cups
salt
oil or ghee
saffron few strands

How to prepare
Heat ghee in a thick bottomed vessel.
Saute onion, when transparent saute garlic and ginger paste. Add tomatoes, coriander leaves and saute for few seconds. Put crushed green chillies, pepper powder, garam masala and keema together.Add salt and 1/2 cup water and boil. When the keema is approximately cooked and the water is reduced, add rice, saffron, cinnamon, cardamom and cloves with 3 cups of hot water.
Mix and check salt and add required. When this boils mix one again, reduce heat, sprinkle the mint leaves on top and cover the vessel.
After few minutes check the water is reduced. If yes, switch off fire and keep the lid closed until the rice is cooked wholly. If you find the amount of water is not enough to cook rice add little more hot water and cook for few seconds more. See the procedure for ghee rice too for cooking rice.
You can add green peas, carrots, beans and other veggies you like to this.
Enjoy with salad and pickle!
Special thanks to dear Mona for giving the nice matters award, this is the second time, am I so nice?

Ingredients
Basmati rice 2 1/2 cups
Eggs hard boiled 4
Eggs to make omelet 2
onion 6
tomato 3
garlic 5 cloves
ginger 1 inch piece
green chillies 5
pepper powder 2 teaspoons
coriander leaves chopped 1/2 cup
mint leaves chopped 1 table spoon
curd 2 tablespoons
coconut grated 1/2 cup
ghee 1/4 cup
water 4 1/2 cups
garam masala powder 1 teaspoon
cinnamon stick 1 inch piece
cloves 2
cardamoms 2



How to prepare
Soak rice for 1/2 hour.
Remove outer shell of hard boiled eggs and keep aside.
Chop 1 onion and 2 green chillies. Make an omelet using these and 2 eggs.Cut the omelet into 4 or 6 pieces.
Boil water. Add cinnamon stick,cardamoms and cloves. Add enough salt. Keep it aside.
Blend coconut with curd to get a fine smooth paste.If required add very little water while blending.
Grind together garlic, ginger , green chillies and half of the coriander leaves.

Heat ghee, add chopped onions.When it turns golden, add ground paste. Stir well till the raw smell goes. Then add tomatoes, remaining coriander leaves, mint leaves,pepper powder and cook for a while.Add blended coconut-curd mixture in to this. Add garam masala and enough salt too. Mix well. Make cuts on boiled eggs, put them into the masala and cook for few seconds. Add omelet pieces also in to this.Mix.Check salt.

Pour the previously boiled water (it must be hot) in to this. Then add washed rice. Bring to boil. Reduce flame. Place lid and cook. (see procedure for making ghee rice) When holes appears on top, add 1 teaspoon pure ghee on top and switch off the fire. Keep lid closed till rice is cooked well. After 1/2 hour, mix all the contents. Have with pudina chutney and salad.

If you have any doubt about the amount of water used for cooking, then cook rice separately and add to the mixture as I have described for Chicken Biryani.

This is the usual method of making biriyani in muslim homes of Thrissur.Mom makes biriyani using other methods like adding coconut milk or blended coconut. I will come with that recipes later Insha Allah.

How to prepare
1)Grind garlic,ginger and green chilly together to make paste.
2)Heat ghee in a pan.
3)Saute onions till golden brown.
4)Add garlic-ginger-green chilly paste and fry for 2 mins.
5)Add chopped tomatoes, chilly powder, turmeric powder, garam masala powder, mint leaves ,salt and coriander leaves into it.
6)Saute for a few minutes till the masala becomes thick.
7)Add cut and cleaned chicken pieces and stir.
8)Pour little water [if required] and mix.
9)Cook till chicken is done.
10)Add yoghurt.

For rice
11)Boil water in another vessel.
12)Add enough salt, a pinch of turmeric powder, cardamoms, cinnamon, cloves and 1 spoon ghee into this.
13)Cook rice until it is done and drain. :- Take care the rice not to be sticky.
14)Heat a vessel.
15)Pour a little of ghee.
16)Put a little of cooked rice and spread 1 tsp of lime juice over it.
17)Place one layer of the chicken masala above it and repeat the process till the rice and masala are over.
18)Close the lid tightly and heat on a low flame for about 10 mins.
19)Mix before serve.:- Serve with yoghurt and cocunut-pudhina chutney and pickle.

Ingredients
Basmati rice - 1 1/2 cups
Carrot - 1 no
Cauliflower - 1/2 of one
Green peas - 1/2 cup
Beans - 1/2 cup(finely choppped)
Onion(medium) - 4 nos(finely chopped)
Tomato(medium) - 3 nos(finely chopped)
Garlic paste - 1 tbsp
Ginger paste - 1 tbspGreen chillies - 2 nos
Garam masala - 1/2 tbsp
Yoghurt - 2 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/4 cup
Lime juice - 2 tsp
Salt - As reqd.

How to prepare
1)Steam the vegetables and cook green peas.
2)Fry onion in the ghee.
3)When it turns golden brown, put garlic-ginger-green chilly paste and fry for 2 mins.
4)Add tomato, garam masala, salt, coriander leaves and mint leaves.
5)Cook for a few minutes.
6)Add yoghurt.
7)Put cooked veg in this masala.

Ingredients
Basmati rice - 2 1/2 cups
Mutton - 1/2 kg
Onion(medium) - 6 nos(chopped finely)
Tomato(medium) - 3 nos(chopped finely)
Garlic - 2 1/2 tbsp
Ginger - 2 1/2 tbsp
Green chilly paste - 2 tbsp
Garam masala powder - 1 tbsp
Yogurt - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/2 cup
Lime juice - 4 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 3 small pieces
Cloves(Grambu) - 2 nos

Method
1)Heat ghee in a pan.