Ingredients
khichdi

* 200 gm: Basmati rice
* 100 gm: Masoor dal
* 100 gm: Moong dal
* 1/4 cup: Peas
* 5 flowerettes: Cauliflower
* 4 tbsp: Desi ghee
* 1/4 tsp: Sugar
* Salt to taste
* For Tadka
o 1 tbsp:Ginger -Garlic paste
o 2-3: Dried red chilly
o 2-3: Bay leaves
o 1/2 tsp: Jeera
* Whole Garam Masala:
o 2 pcs: Green cardamoms, peeled and mashed
o 4 pcs: Cloves
o 1 pcs: Black cardamoms, peeled and mashed
o 1 inch: Cinnamon stick
* Powdered Masala:
o 1 tsp: Red chilly powder
o 1tsp: Jeera powder
o 1 tsp: Dhania powder
o 1 tsp: Garam masala powder
o 1/2 tsp: Turmeric powder


Method

1. Roast the moong daal in a dry karaahi for 5 minutes over medium flame. Then wash this daal and masoor daal. Wash the basmati rice and keep aside.
2. In a pressure cooker
heat 2 tbsp of desi ghee, add the ingredients of tadka. When jeera begins to splutter add the whole garam masala, and ginger garlic paste.
3. Saute for a minute then add powdered masalas. Add peas and cauliflower. Saute for 2 minutes on low flame.
4. Put the rice and the daals also into the pressure cooker. Add water, salt, sugar and the remaining desi ghee.
5. Close cooker, bring to full pressure on high flame, let it give out its first whistle. Then reduce heat to medium and cook for 4 minutes.
6. For serving, melt some desi ghee in a vessel. Spread a thin layer of khichdi in a plate, pour the melted ghee on it evenly, then on the sides of plate put the Chaar Yaars of Khichadi (Four friends of khichdi) namely, curd, papad (poppadum), desi ghee and pickle.

Ingredients:

* 4 cups cold cooked rice
* 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
* 2 eggs (more if desired)
* 1/2 cup green peas
* 1 medium onion, diced
* 1 green onion, diced
* Seasonings (add according to taste):
* Light Soy Sauce
* Oyster sauce
* Salt
* Pepper
* Oil for stir-frying, as needed

Preparation:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Ingredients:

* Marinade
o 2 lbs Chicken cut up into 2” pieces
o ½ cup Yogurt
o 1 1/2 tbsp Ginger Garlic Paste
o 2 – 3 tsp Chili Powder
o 2 tsp Coriander Powder
o 12 small Chilies split into two
o 1 cup chopped Mint Leaves
o 1 cup chopped Cilantro
o ½ tsp Turmeric
o Garam Masala Powder
+ 10 Pepper Corns
+ 10 Coves
+ ½ tsp Cardamom Seeds
+ ½ tsp Sahajeera or Black Cumin
+ 1” Cinnamon Stick
o Juice of 1 lime
o Salt to Taste
* 1 Large Onion sliced
* 1 cup Oil
* ½ tsp of saffron strands
* ½ cup milk
* 4 cups Basmati Rice soaked for 30 minutes
* Spices for boiling rice
o 6 Cardamoms
o 3 Cloves
o 2 Bay Leaves
o 1 Bay Flower or Biryani Flower
o 1 tsp Sahajeera
o ½ tsp Ginger Garlic Paste
o 1 tbsp of Oil
o First Full of Salt

Method:

* Clean the chicken and cut it into 2” pieces. Wash the chicken and squeeze all the water from it. This is very important that you squeeze all the water away from the pieces or put it a colander to let water drain away.
* Grind all the ingredients listed under garam masala to a fine powder.
* Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.
* In pan heat oil and fry the onions until light golden brown.
* Soak saffron in hot milk.
* In a big pot bring water to a boil, add all the spices for boiling rice and mix well.
* Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water. It takes about 2 ½ – 3 minutes on my stove. Drain the rice and keep aside.
# Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
# Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
# Repeat the above step for the last layer, I.e, arrange the last layer of rice. Spread the rest of the rice, sprinkle all the oil, fried onions and the saffron milk.
# Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together. Here, I use an aluminum sheet. take 2 sheets of aluminum foil (the sheets should be bigger than the diameter of the sauce pan) and place it on top of the sauce pan and then cover it with the lid. We will have aluminum sheets between the pan and its lid. Since we took the sheets bigger than the diameter of the pan, we will use that to seal the pan and the lid.
# Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.

# Cook biryani for 8-10 minutes on high until stream escapes from the foil seal. Then reduce the flame to medium low and continue to cook for another 20 minutes. 
 Let it sit for 10-15 minutes before opening it.
# Mix the rice and serve it hot with raita or chicken shorva or mutton shorva.