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 medium potato chopped in cubes.
• 1 medium carrot chopped in cubes.
• 1/4 cup shelled peas
• 6nos. beans chopped into one inch pieces.
• 2 medium onion chopped finely.
• 2 nos. green chillies
• 1"pc ginger
• 3 cloves garlic
• 1/2 cup yoghurt 
• 1" pc cinnamon
• 4 pcs cloves
• A generous pinch of cumin seeds
• 1 tsp coriander pdr
• 1/2 tsp chilli pdr
• 1 tsp oil

• 1/2 tsp fennel seeds
• 6nos cashews
• 1/8tsp khus khus

• Soak the ingredients under "for grinding" for 5 mins and grind it into a paste, keep aside.
• Grind ginger, green chilies & garlic together to a paste and keep aside.
• Cook the diced veggeis in a pot adding salt. 

• Heat a pan with  oil add the cinnamon, cloves. Saute it for 10 seconds and add cumin seeds. Now add the chopped onion and saute it till translucent. Then add the ginger garlic paste to this and saute till raw smell goes.  Reduce the flame and add the chilli pdr, coriander pdr to this mix well. Now add the yoghurt to this, mix well and add the cooked veggies to this, mix well.
•  Add the ground paste to this, mix well. Cook in a low flame for 4 more mins. 

• Garnish with coriander leaves, serve hot!
• The curry should be semi thick, so add water accordingly.

• Take a deep pan and heat some coconut oil.
• Add the red chilies and sauté for a few seconds.
• Add the onions and cook until light brown.
• Add ginger/garlic paste and curry leaves and sauté for a few minutes.
• Reduce flame, add Coriander Powder, Turmeric Powder and Cinnamon and sauté for a further two minutes. For a little bit of heat, add crushed peppercorns. Add salt to taste. 
• Add chicken and stir to coat well and cook on low for 10 minutes until slightly tender. 
• Pour the thinned coconut milk into the chicken mix and cook for 15 minutes. 
• Pour thickened coconut milk.
• Add Cashew nut paste and cook on low for a further 3 minutes. 
• Garnish with curry leaves and serve hot with Dosa/Paratha. 

• Cut potatoes into cubes and let it soak in water.
• Chop onion finely.  Grind garlic, green chillies and ginger into a paste.
• Grind tomato and make a puree, keep aside.
• Heat oil in a pressure cooker,  add chopped onion  and saute it. Add ginger,  garlic and green chilli paste  to it and saute well. The add the tomato puree, let it cook for sometime till the oil oozes out. Now add the spice powders to this mix well and add the  potato cubes, peas and salt.
• Add one cup water to this, close the lid and cook for 2 whistles. Let it cool, then remove the lid and add garam masala to this, mix well. Check the salt and if the ravy is thin boil for some more time to thicken it or u can mash some pieces of potato to make the gravy thick.
• Transfer to the serving bowl and garnish with coriander leaves. Serve with roti, chappathi or paratha!

• 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!