Cook rice and allow it to cool down to get it separated.  Grid the ingredients given in “For Curry Paste” section to a fine paste. Chop the pineapple, mushroom, broccoli and chicken into very small pieces. Slice green chilies lengthwise in to a very thin slices.

In a non-stick pan, add oil 1 tsp and add the cut chicken, salt -1/4 tsp and cook in medium high for 2-3 min until it’s cooked well.Stir often.

In the same pan add the coconut milk and allow it to cook in medium heat till the oil floats on the surface. Add the curry paste and cook till the raw smell leaves and get a nice fragrance.

Add the Mushroom and fry for 30 sec. Add the chicken, pineapple and broccoli and mix them well. Add the rice, soy sauce and sugar.  Taste for salt and add it if necessary.

Garnish with the coriander leaves, spring onion and sliced green chilies.

Cut mutton in to small pieces and wash it. Marinate this with the items given in ” To Marinate ” section for at least 1 hr. Grind the items given in ” To grind ” section. Chop the coriander and mint leave, slice the the Onion length wise , chop the tomatoes given in “To Pressure Cook ” section.

In a pressure cooker heat oil and ghee, when hot, add bay leaves, cardamom, cinnamon, cloves, start anise, black stone flower and onion. Saute well till it turns golden brown. Add the ground paste and fry till the raw smell leaves. Add the tomatoes, green chili,  mutton, salt, coriander leaves and mint leaves and cook for 1 whistle.

When the pressure is released, add the water. Let it boil. Add the rice and taste for salt. Add the rose water. Allow it to cook for 2 whistles. Reduce the flame to the lowest setting and allow it to stay for 1-2 hrs for the dum process. Add cashews at the end.

Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash throughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.

In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.

Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, biryani masala powder, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.

Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.

Cut Chicken into small pieces and mix with the ingredients given to marinate. Marinate the chicken for 2 or more hrs or overnight. Keep this in Refrigerator. This gives a nice flavor to the chicken when cooked. Grind Cinnamon, Cloves and Cardamom into a fine Powder. Soak Biriyani rice (Basmathi Rice) for 10 minutes. If soaked more than 10 min reduce the water quantity while cooking so that the rice doesn’t stick together. Finely chop onion, tomato, green chili, coriander, mint leaves.

In a pan or pressure cooker, add oil, chopped onions and fry for a minute. Add Garlic Paste and 1 tsp or little more of the ground powder. Fry till the raw Garlic smell is gone. Add Ginger Paste and fry for few more minutes till a point you don’t get the raw smell. Add Marinated Chicken,Chopped Cilantro and Mint leaves, Chopped Tomatoes, Slit Green Chili. Do not add water at this point. Water drained from the Chicken is enough for cooking. Cook this for about 3-5 minutes until the Chicken is almost Cooked. If required add 2 cups of water and let the Chicken cook nicely.

Add the water in the ratio of 1 cup rice : 1 1/4 water. If you have already added 2 cups of water add only 1 cup now else add 3 cups of water for the specified proportions in the ingredients. Add rice and check for Salt and adjust. Add lemon juice and allow it to boil for 3-4 minutes.

If the rice is cooked in pressure cooker, close the lid and allow it for 2 whistles, lower the flame and leave for 10 min. If you are afraid of burning the bottom, take out an another bigger pan than the pressure cooker and fill 3/4 with water, keep it on the stove and keep the pressure cooker inside this vessel and allow it to sit for 15-20 minutes.

It can be cooked in Conventional oven as well. Preheat Oven to 375 F. Take a oven tray with Aluminum foil covered in the bottom. Spread the rice evenly. Cover this tray with an another Aluminum foil sheet and seal it properly. Keep this in the oven for about 15 minutes and take out and stir lightly to mix the water if it’s stagnant. Add ghee at this point and stir gently as not to break the rice grains. Keep it inside for 10 more minutes and take it out.This would be soft rather like the one you get in hotels.

Cook Rice and allow it to cool. Spread it in a plate to get seperate as grains. Grind the masalas. Cut the onion, grate Carrot and beat egg.

Heat a pan add oil, When hot add onion and fry till translucent. Add the ground masala, turmeric, Salt and fry till the raw smell leaves. Add beaten eggs and fry for 10 more min. Mix well and let the cooked egg break into small pieces. Add the carrot and let it cook for 5 min. Add the rice and mix gently.

Chop Chicken into very small pieces. Mix Chicken with Pepper – 1/2 tsp, Corn Flour and Egg – 2 tsp.Keep it marinated for 10 min. In a pan pour 3 tbsp of oil fry this Chicken till it is cooked, drain the excess oil and keep it ready. Chop all the vegetables into Medium pieces. Cook the rice, spread it in a plate and allow it to cool down. Finely chop ginger, garlic & Spring Onion. Beat the egg in egg beater.

In a pan heat 1 tsp of oil. when hot, add Ginger, Garlic. Fry for 1 min, add chopped onion and fry till it turns brown. Add the beaten egg, pepper and salt and fry till the egg is cooked. Stir often. Add the chopped vegetables and add Vinegar,Soy Sauce, Red Chili Sauce, Chicken and Fry till the vegetables are cooked.

Add the Rice, Salt and mix well. Check for salt, if required add little salt and Soy Sauce. Add the chopped Spring Onion at the end.