Ingredients

* 3 cups basmati rice, rinsed * 3 cups water, to the rice cooker level * 1 pinch powdered saffron or saffron strand (about 5 - 8 strands) * 2 tablespoons fruit chutney * 2-4 cardamom pods, split & use seeds * salt * pepper * 1 ounce butter * 2-4 sprigs fresh coriander (optional)

Directions

1. 1 Important Note: This is a recipe for a standard Rice Cooker - please adjust the fluids if cooking in a pan the conventional way. 2. 2 Put 3 cups 0f rinsed Basmati rice into your rice cooker - using the cup provided. 3. 3 Fill up with water to the 3 cup level in the rice cooker. 4. 4 Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water. 5. 5 Using the special non-stick spatula or spoon, gently mix it all together. 6. 6 Turn the rice cooker on to the Cook cycle. 7. 7 (This can be kept warm when the cooking cycle has finished for up to 2 hours.). 8. 8 When ready to serve, add the butter & gently mix through. 9. 9 Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro. 10. 10 You can also sprinkle some toasted flaked almonds on top if you wish.

(Rated by 3 Council Members)

Mild Vegetable Biriyani recipe :-

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.

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Kashmiri Biryani Recipe

Ingredients: • 750 gms Mutton • 1 kg Chicken • 1 kg Basmati rice • 200 ml Milk • 2 tsp Curds • 1 tsp Dry ginger powder • 1/4 tsp Cardamom powder • 150 gms Ghee • 1/4 tsp Kewra essence • 2 gms Saffron • 2 tsp Red chilli powder • 1 Pinch asafoetida • 1 tsp Garam masala powder • 2 tsp Fennel seed powder • 1/4 tsp Sugar • Salt to taste How to make Kashmiri Biryani: • Fry asafetida and mutton pieces in ghee. • Add curds to the mixture and fry till pink. • Pour water and add salt to taste. Mix well. • Add chilli powder, ginger powder and bay leaf. • Fry for a few minutes and add 1/2 litre water. • Add 1/2 tbsp garam masala and 1tbsp fennel seeds. • Simmer the mixture till well cooked. • Remove mutton pieces and keep them separate. • Boil 2 litres of water with 2 tbsp salt. • Tie garam masala and remaining fennel seeds in a piece of cloth. • Put it in the boiling water. • Now add rice and cook on low flame till half done. • Separate water from the rice. • Alternately arrange mutton and rice layers in a baking tray. • Add milk and ghee. • Cook in a preheated oven till well done.

ENJOY .

(Rated by 3 Council Members)

Please see http://www.geocities.com/Tokyo/Market/7773/biriyani.html for Recipe of Biryani

Ingredients :

2 kg rice 2 tins evaporated milk 1 packet kurma powder 1 packet mixed spices 5 cm ginger - chopped 5 shallots - chopped 3 garlic cloves - chopped

1 small bunch coriander leaves - sliced 5 tomtoes - quartered 5 red chillies - halved 3 stalks celery 3 stalks onion leaves - sliced

1/2 cup ghee 4 cardamons 4 cloves 4 star anise 2 stick cinnamon 6 cups water

(ginger, shallots, garlic cloves are To be fried together with ghee.)

To Prepare :

Heat pot with ghee and fry chopped ingredients till fragrant. Add in cardamons, cloves, star anise, cinnamon and spices. Add in 6 cups water and evaporated milk bringing it to boil. Add in rice, coriander and onion leaves.When rice is nearly cook, add in kurma powder. Add chillies and tomatoes on to of rice Cover pot and let it dry. When rice is cooked, stir with wooden spoon Serve hot

You can also see http://www.indianfoodforever.com/rice/kashmiri-pulao.html for Recipe of Kashmiri Pulao

Ingredients :

500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder

1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste

Method :

Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and sauté.

Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done.

Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

You can also see these Recipes

http://arcthomas.blogspot.com/2006/08/heaven-on-plate-kashmiri-pulao-for.html (Recipe for Kashmiri Pulao )

http://madteaparty.wordpress.com/2006/08/13/37/ (Recipe for Modur Polav (Sweet Pulao))

You can also see http://members.tripod.com/~priya_s/htmlfiles/rice.html#skkb for Subzi ki Kashmiri Biryani

Ingredients :

400 gms vegetables. 2 cloves. 2 big black cardamoms. 2 small cardamoms. 1 stick cinnamon. 1 bay leaf. 2 tsps shahjeera. 2 tsps coriander powder. 1 tsp turmeric powder. 2 tsps chilli powder. 1/4 nutmeg, ground.

2 tsps garam masala powder. 2 tbsps curd. 1/2 kg cooked basmati rice. 1/2 tsp saffron mixed with 1 tbsp milk. 1 cup chopped mint and coriander leaves. 4 tbsps pure ghee. Salt to taste.

Method :

Heat ghee. Fry cloves, black cardamoms, small cardamoms, cinnamon, bay leaf, shahjeera, coriander powder, turmeric powder, chilli powder, ground nutmeg and garam masala. Add curds and stir fry for a minute. Add vegetables to the masala. Cook till it is well browned and the curd is absorbed. Sprinkle in salt to taste. Add water so that the vegetables are immersed in the gravy. Cook till done. Keep aside.

Divide the rice into two portions. Mix saffron with one portion of rice. Add half the vegetables to it. Add mint and coriander leaves. Cover with white rice and remaining vegetables. Shut the pot tightly. Cook on a low fire for a few minutes. Turn out upside down in a large serving dish. Serve hot with pickle and green chutney.

Please see http://www.indianfoodforever.com/rice/hyderabadi-biryani.html for Recipe of Hyderabadi Biryani

Ingredients :

350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder

1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves ) 1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste

Method :

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves. Soak the almonds in water for half an hour and keep aside. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.

Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked. Add the dry fruits and nuts when the vegetables are done. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

Place a moist cloth on top, cover the lid tightly so that it gets sealed. Put the handi on dum in a pre-heated oven for 15-20 minutes. Serve the hyderabadi biryani hot with mint chutney and other vegtables.

Please see this Recipe of Mild Vegetable Biriyani

http://www.bawarchi.com/contribution/contrib1666.html

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

Method :

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. Enjoy!

(Rated by 2 Council Members)