* Moong Sprouts Biryani *

1 1/2 cups long-grain rice
1 tbsp ghee
Pinch of caraway seeds
2-3 bay leaves
2 cloves
2 cinammons
2 green cardamons
2 1/2 cups boiling water
1 cup milk
1 tbsp chopped cashewnuts
1 tsp poppy seeds
3 tbsp cream
2 tbsp oil
2 cups fresh moong sprouts
2 onions, finely chopped
2 green chillies, finely chopped
3 tsp ginger paste
1 1/2 tsp garlic paste
3 tomatoes, pureed
1/4 tsp sugar
1 tsp coriander powder
1/2 tsp roasted cumin powder
1/4 tsp amchoor powder (optional)
1/4 tsp garam masala powder (optional)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Pinch of black pepper powder
1 tbsp chopped coriander leaves
2 tbsp fresh whole-milk yogurt
1/2 cup hot water
Salt to taste
1 tbsp melted ghee or 1 tbsp oil
1 tbsp chopped coriander leaves
For garnishing:
1 to 2 tsp almond flakes, 1 to 2 tsp raisins
Onion rings, tomato slices, cucumber slices

Heat the ghee in a heavy non-stick saucepan and add the caraway seeds and bay leaves. When it cackles, add the cloves, cinammons, cardamons and rice.
Fry the rice, stirring gently, for 1 minute. Add the water and salt. Cook uncovered on medium heat till the water is absorbed. Be careful that the rice does not burn.
Fluff out with a fork and divide into 3 portions.
Blend the milk with the cashewnuts and poppy seeds till smooth. Add the cream and divide into 3 portions.
Heat the oil in a non-stick saucepan and fry the onions and chillies till golden. Add the ginger-garlic and fry for 2-3 minutes.
Add the tomatoes, sugar, and the masala powders and fry for 3-4 minutes. Add the moong, coriander leaves, yogurt, water and salt.
Cook on low heat till the moong is tender. Divide into 2 portions.
Coat a deep baking dish with the 1 tbsp ghee or oil. Spread 1 portion of rice, then 1 portion of moong.
Spoon over 1 portion of the milk paste evenly. Repeat.
Then spread 1 portion of rice and 1 portion of milk paste. Sprinkle 1 tbsp coriander leaves.
Cover with foil and seal the edges. Bake in a preheated oven at 425 deg F for 20 minutes.
Garnish and serve hot.

* Kofta Biryani *

1 cup basmati rice
2 cloves
2 bay leaves
Salt to taste
1 tbsp butter
For the koftas:
1/2 cup kabuli chana
1 onion
1-2 green chillies
3 garlic cloves
2 tbsp chopped coriander
1 tbsp lemon juice
1/4 tsp roasted cumin seeds
Oil for shallow frying
For the gravy:
1 onion, finely chopped
2 tomatoes, pureed
2 cups finely chopped spinach leaves
1 tsp ginger paste
1 tbsp ghee
1 tbsp cashewnut powder
1/4 tsp turmeric powder
1/2 tsp chilli powder
3/4 tsp garam masala
For the mint sauce:
1/2 cup finely chopped mint leaves
1 tbsp finely chopped coriander leaves
1/3 cup each of milk and cream
1/4 tsp cardamon powder

Wash the rice 2-3 times and drain. Keep aside on a muslin cloth for 15 minutes.
In a large handi, bring 1 1/2 cups water to a boil. Add the cloves, bay leaves, rice and salt. Boil for 3 minutes. Cover and simmer on low heat till the water is absorbed.
Soak the kabuli chana in 1 cup water for 6 hours. Grind with all the ingredients given for koftas. Make small flat koftas. Shallow fry till golden brown and remove.
For the gravy, heat the ghee and fry the onion. Add the ginger, tomato puree, turmeric, chilli powder and fry for 3-4 minutes. Add the spinach, cashew powder and garam masala. Stir fry for 2 minutes and remove from heat.
For the mint sauce, bring the milk and cream to a boil. Remove from heat, stir in the mint, coriander and cardamon.
Coat a deep baking dish with the butter. Spread half of the rice. Arrange the koftas over the rice. Pour the gravy evenly all over. Spread the remaining rice and pour the mint sauce all over.
Seal the dish with foil. Bake at 400 deg-F for 15-20 minutes. Serve hot with cucumber raita.

* Vegetable Biryani *

2 1/2 cups long-grained rice (preferably Basmati)
1 tbsp ghee
4 tbsp oil
6 bay leaves
1/4 tsp cumin seeds
2 pinches caraway seeds
5 cloves
5 cinammon pieces
3 green cardamons
1 black cardamon
1 star anise, broken into florets
4 onions, finely chopped
6 tomatoes, pureed
2 cups cubed mixed vegetables (green peas, carrots, french beans, cauliflower, potatoes)
1 tbsp butter
3 tsp chopped coriander leaves
Grind for the green masala:
4-5 green chillies
8-9 cloves garlic
1-inch piece ginger
For the biryani masala:
2 cups fresh whole-milk curds
3 tsp coriander powder
1 tsp garam masala
1/2 tsp poppy seed powder
1/2 tsp fennel seed powder
1/2 tsp turmeric powder
1/2 to 1 tsp red chilli powder
1 tsp cashewnut powder or 1 tsp almond meal
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
Salt to taste
For the saffron paste: (optional)
5-6 strands saffron
3 tbsp hot milk
1/4 tsp green cardamon powder or 4-5 drops kewda water
For the garnish:
Fried onion rings, tomato and cucumber slices, fresh coriander leaves

Grind the ingrediants for green masala to a fine paste. Mix all the ingrediants for biryani masala together, and add the green masala. Keep aside to soak for 1 hour, preferably for 2-3 hours.
Wash and drain the rice. Keep aside on a muslin cloth for 15 minutes.
In a nonstick saucepan, heat 1 tbsp ghee. Add the rice and stir gently for 2 minutes on low heat, till the rice is coated with ghee. Add 3 1/2 to 4 cups hot water and salt, and bring to a boil. Boil for 5 minutes without covering.
Then turn to low heat, cover and cook for about 7 to 10 minutes till the water dries up. Be careful that the rice does not burn. Remove the cover and keep aside to cool slightly. Divide into 4 portions.
Steam the vegetables lightly for about 2-3 minutes. Quickly immerse the vegetables in ice-cold water and drain on a sieve.
Heat a non-stick saucepan and add 2 tbsp oil. Fry 2 chopped onions till brown and crisp. Remove, divide into 3 portions, and keep aside.
Re-heat the saucepan, add the remaining 2 tbsp oil. Add the bay leaves, cumin, shahjeera, cloves, cinammon, cardamons, and star anise. Fry for 2 minutes. Add the remaining 2 chopped onions and stir-fry till golden brown. Add the tomato puree and fry well till the oil leaves the sides of the pan.
Add the biryani masala and stir-fry for 4-5 minutes or till you get a nice aroma. Remove from heat. Add the vegetables and mix gently. Divide into 3 portions.
Dissolve the saffron in the milk. Cool the milk and add the cardamon or kewda water.
Take a deep bake-n-serve dish and coat with 1 tbsp butter. Spread 1 portion of the rice. Cover with 1 portion of the vegetable masala, then 1 portion of the fried onion and 1 tsp coriander leaves. Cover with 1 portion of rice.
Similarly repeat the layers twice, ending with the portion of rice. Sprinkle with the saffron paste. Cover and seal the dish with baking foil.
Pre-heat oven to 400 deg F. Bake the biryani for 15-20 minutes or till done. Remove and garnish. Serve hot with raita and pickle.