Ingredients:

•  Basmati Rice                                : 1 cup

• Paneer cubes                                : 10 pieces

• Onion                                           : 1 sliced

• Curd                                             : 1/2 curd

• Turmeric pdr                                : 1/4 tsp

• Ginger garlic paste                      : 1 tsp

• Biryani masala                            : 2 tsp 

• Chilli pdr                                    : 1/2 tsp 

• Oil                                              : 2 tbsp 

• Green chilli                                : 1 slit lengthwise. 

• Tomato                                      : 1no sliced

•  Salt to taste

•  MInt/Coriander leaves              : Fistful

• Ghee                                          : 2-3 tsp

• Cinnamon                                  : 1" pc

• Cloves                                       : 5 nos

• Bay leaf                                    : 1 no

•  Onion                                      : 1 sliced

Method: 

• Mix one tablespoon of curd with some salt, chilli pdr, 1/4 tsp of ginger garlic paste together and marinate the paneer cubes with this  for 30 mins.
• Shallow fry the paneer cubes, keep aside.
• Heat 1 tsp ghee &  fry the cinnamon and cloves.  Cook rice adding  this fried spices . 
• When the rice is 75% done drain it and keep it aside.
• Heat the oil add the bay leaf cinnamon & cloves. Add sliced onion to this and saute it well. Then add the remaining ginger garlic paste to this. Saute it add the green chilli. Add the  tomato slices and saute it till mushy.  Add mint leaves, mix well.
• Now add the remaining curd & salt  to this and mix well.  Add the paneer cubes simmer for 2 mins and switch off the stove.
• Heat ghee and fry the cashews and  sliced onion and keep aside. 
• Take a thick bottomed pan transfer  the paneer gravy and layer the rice over it.
• Top it with fried cashew and onion along with the ghee.  
• Heat  a tawa and palce the pan over it and close with a lid, switch it off after 5 mins.
• Open the lid transfer to a serving bowl, garnish with chopped coriander leaves.

• Soak the rice in water for 20 mins and drain it, keep aside. 
• Cut the vegetables one inch lengthwise and keep aside. 
• Crush green chillies, ginger and garlic together.
• Powder the garam masala coarsely and keep aside.
• Heat a pan and add the vegetables, 1/4 cup water, turmeric pdr, salt and cover with a lid and cook it. 
• Add the crushed green chillies, ginger and garlic to this.
• Add the chopped mint & coriander leaves.
• Also add half of the powdered garam masala,  grated coconut and mix well. Simmer it for 2 mins and finally add 1/2 of the lemon juice to this and stir well,  switch off the stove.

• In another pot boil water add the rice. Add salt and the balance garam masala. When it is almost done add the balance lemon juice to this. 
• In a pot layer the cooked vegetables then drain the rice and layer it over the vegetables. Close it and leave it for 10 mins.
• After 10 mins serve it with desired pickle or salad.

Ingredients:

• 1 cup Basmati rice
• 2 Cloves
• 1/2" Cinnamon
• 2 tsp Oil
• Salt to taste

• 1 medium Onion chopped
• 1 Tomato chopped
• 2 Green chillies
• 1 tsp minced Ginger
• 3 cloves Garlic
•  A handful of Mint leaves

• 1 cup Moong sprouts, cooked
• 2 medium Onion sliced
• 1/2 cup Yoghurt
• 1 Bay leaf
• 1 tsp Fennel seeds
• 1 inch pc Cinnamon
• 3 Cloves
• 2 Cardamom
• 1/8 tsp Turmeric pdr
• 1 tsp Chilli pdr
• 1 tsp Coriander pdr
• 1 Bay leaf 
• 2 Green chillies slit
• Salt to taste
• 1 tbsp Oil 
• 1 tsp Ghee

Method: 

• Wash and soak rice for 30 mins. 
•  Heat ghee in a pan add cinnamon, cloves, cardamom and bay leaf, set aside. 
•  Boil  4 -5 cups of water , add in salt and fried whole spices along with the ghee. Drain the rice and add this to the boiled water. Cook it till 3/4th done, drain it and keep aside.
• Combine all the ingredients under "for paste" and grind it to make a paste.
• Heat oil in a pan, fry  bayleaf, cloves, cardamom and fennel seeds.  Add sliced onion and  slit green chillies, saute it well. Add the ground paste to this and saute for 3 minutes. 
• Add yoghurt and mix well.  

• Now add turmeric pdr, chilli pdr and coriander pdr, cooked sprouts and salt, cook it till the gravy blends well. Now add the cooked rice and toss it well. 

• Turn off the flame, garnish with coriander leaves.
• if you wish you can add fried nuts also. Serve it with raita.!

• 1 cup Basmati Rice
• 10-12 Prawns
• 1 tsp of Ginger garlic paste
• 1/2 tsp of Chilli powder
• 1 tsp of Coriander powder
• 2 Onions
• 2 Green chillies
• 1 Tomato
• 1/2 tsp Garam masala
• 1 tbsp of Yoghurt
• 2 tbsp of Oil
• Salt to taste
• 2 tbsp of Ghee
• 2 tbsp of Milk
• A pinch of Saffron strands
• 2 tbsp of Chopped coriander leaves
• 2 tbsp of Mint leaves 

For Marination

• 1/2 tsp Chilli powder
• A pinch of Turmeric powder
• 1/2 tsp of Ginger garlic paste
• A pinch of Salt
• 1 tsp of Lemon juice

• Clean and wash the prawns.
• Mix all the ingredients under "for marination " together and marinate the prawn and  keep aside. 

• Slice onion finely. Slit green chillies.
• Soak the basmati rice for 20 mins.
• Boil 4 cups of water adding salt. When it boils add the soaked rice to this. Let it cook for 7 or 8 mins ( it should be  95% cooked)   remove it from the fire, drain it and set aside.

• Heat oil and ghee  in a pan and fry the prawns for 2 mins. Drain it and keep aside.

• In the remaining oil add  sliced onion and slit green chillies and sauté it. When the onion slices become golden brown remove a portion of it to garnish.
• Now add the ginger garlic paste and sauté it well. Reduce the flame and now add the chilli powder, coriander powder and garam masala to this mix well. Add chopped  tomato to this and when it become mushy add salt, yoghurt and mix again. Add chopped coriander leaves and mint leaves. Add the fried prawns to this mix well and remove from fire.
• Add the saffron strand to  warm milk and keep aside.
• In a biryani pot spread the prawns masala evenly and lay the cooked rice over it, add fried onion slices, mint leaves and  chopped coriander leaves. Pour the saffron milk over this, cover with a tight lid.  Keep it in a slow heat for 10 mins and switch off the stove. Toss it gently, serve it hot!

• 1/2 kg Mutton                       
• 1/2 cup Yoghurt                      
• 1 tsp Red chilli pdr             
• 1 tbsp Meat masala              
• 1/4 tsp Turmeric pdr             
• Salt to taste
• 1 tbsp Ginger galric paste    

• Wash mutton well.  Add the rest of the ingredients to the mutton and mix well and keep it for one hour.

• 2 cups Basmati Rice             
• 1 tbsp Ghee                          
• 1"pc Cinnamon stick         
• 4 nos. Cloves                       
• 4 pcs Cardamom                
• 1 Bay leaf                    
• 1 tbsp Mutton masala          
• Water    s required 
• Salt to taste
• 2 large Onion                      
• 1 big Tomato                    
• 1 tbsp Ginger garlic paste  
• 1 Green chilli   slit lengthwise
• 4 tbsp Oil                           
• 1 tsp Garam masala         
• 1 tbsp Coriander leaves  chopped
• 1 tsp Mint leaves   chopped

• Soak rice for 30 minutes.
•  Heat ghee in a pot and add the cloves, cinnamon, bayleaf and fry for 2 seconds and pour 5 to 6 cups of water and salt. When it boils drain the rice and add this to the boiling water. Cook the rice till 70% done. Strain the rice and keep aside.

• Slice the onion thinly. Chop tomato into small pieces.

• Cook the marinated mutton in a pressure cooker, cook till the mutton become soft, 5 to 6 whistles will be enough. Turn off the stove and let the steam goes by itself.

• Now Heat the oil in a non-stick biryani pot and fry the onion slices till brown. Remove half of it from the pot and keep aside. Then add the ginger garlic paste, saute well. Add the green chilli,  reduce the flame, add the mutton masala to this and mix well. Now add the chopped tomato to this and let it be mushy, add a little salt for this masala. Now add the cooked mutton from the pressure cooker along with the juice, add the chopped herbs to this  and mix well.  Simmer it till the gravy becomes thick. Switch off the stove.

• Spread this evenly and layer  the cooked rice over this masala. Add some chopped coriander leaves, mint leaves and the fried onion slices.  Take a spoonful of ghee and sprinkle it over the rice. Cover this pot with a tight lid and let it cook on a very low heat for 5 to 10 mins.  Switch off the stove and slowly mix the rice and serve!!

•  If desired can add fried cashews over this for garnishing.
• You can add saffron milk over the rice layer .

• Basmati rice                   : 2 cups

• Eggs                               : 4 nos

• Onion                             : 2 nos

• Tomato                           : 2

• Clove                              : 3

• Cinnamon                       : 1" pc

• Bay leaf                          : 1

• Elaichi                            : 3 nos

• Biryani masala               : 1 tsp

• Green chillies                 : 2

• Ginger                            : 1"pc

• Garlic                             : 3 cloves

• Yoghurt                          : 2 tbsp

• Oil as required 

• Salt to taste

• Ghee 1 tsp

• Fried onion and chopped coriander leaves.

• Boil eggs and shell it and just make slits with a sharp knife.Cut onion into thin slices. Chop tomatoes. Cut green chillies lengthwise. Grind ginger and garlic together to a  paste.

• Heat 1 tbsp ghee, add cloves, cinnamon, elaichi and  bay leaf and fry for a few seconds. Cook rice in a rice cooker adding 3 and a half cups water and fried garam masala along with the ghee and little salt. The grains should be separate.

• Heat oil (approx 2 tbsp) add thinly sliced onion and saute till it changes the colour. Add ginger garlic paste to this saute again for few seconds and add green chillies. Add biryani masala to this and saute a while and add chopped tomatoes. 

• Saute this till the tomatoes become soggy and add yoghurt. mix well. Finally add boiled eggs to this mix it and switch off the stove.

• Take a non stick pot, smear ghee on the pot. Spread half of the cooked  rice on this. Then spread the prepared egg masala over this. Again spread the remaining rice over this.Mix 1/4 cup milk with saffron or yellow food colour and sprinkle it over the rice. Melt a little butter and sprinkle, cover it with aluminium foil, then put on the lid.

• Heat an old tawa,  place the pot over the pan. Keep it in a low flame for 10 mins. Then switch it off. After 10 mins open the lid, sprinkle the fried onion and chopped coriander leaves over it. 

• Serve the biryani carefully without breaking the eggs.... Tasty Egg biryani is ready!

• You can also bake this in an oven. Instead of using a pan, do the whole process , layering , in a baking tray and bake it. 

Ingredients: