Sauté whole spices in oil, fry onions, then add ginger-garlic paste and mixed vegetables. Cook with turmeric, chili powder, garam masala, and yogurt. Layer half-cooked rice over the veggies with fried onions, mint, and coriander. Cover and cook on low flame for 20–25 minutes until done.
To make veg biryani, sauté whole spices and fry onions until golden, then cook mixed vegetables with spices and yogurt. Layer the cooked vegetables and half-cooked rice with fried onions, mint, and coriander. Cover and cook on low flame for 20–25 minutes until fully done and flavorful.
To make jeera rice, heat some ghee or oil in a pan and add cumin seeds (jeera) until they crackle. Then add basmati rice (soaked and drained) and lightly fry it for a minute. Add water and salt, bring it to a boil, then cover and cook on low flame until the rice is soft and fluffy. Fluff the rice gently and garnish with fresh coriander before serving.
To make Curd Rice, cook cooled rice. Whisk plain yogurt until smooth, adding a little milk if thick. Gently mix rice and yogurt with salt. Temper mustard seeds, urad dal, curry leaves, and optionally green chili in oil. Pour over the rice mixture. Garnish with coriander. Serve chilled.
To make Tomato Rice Recipe, heat oil, temper mustard seeds, cumin, curry leaves, and optionally other spices like cloves and cinnamon. Sauté chopped onions until golden, then add ginger-garlic paste and green chilies. Stir in chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes soften and oil separates. Add cooked rice and mix gently. Garnish with coriander leaves. Serve hot or at room temperature.
To make Lemon Rice, heat oil, temper mustard seeds, urad dal, chana dal, peanuts, and curry leaves. Add green chilies and sauté. Stir in turmeric powder and asafoetida. Pour in lemon juice and let it simmer briefly. Add cooked and cooled rice with salt. Mix gently. Garnish with coriander leaves. Serve warm or at room temperature.
To make Veg Fried Rice, heat oil in a wok and sauté chopped garlic, ginger, and green chilies. Add diced carrots, beans, capsicum, and other desired vegetables. Stir-fry until slightly tender. Add cooked and cooled rice, soy sauce, vinegar, salt, and pepper. Mix well. Garnish with spring onion greens. Serve hot.
To make Ghee Rice, heat ghee in a pot. Add cashews and raisins, fry until golden and plump, then remove and set aside. In the same ghee, add bay leaf, cardamom, cloves, and cinnamon stick. Sauté for a few seconds until fragrant. Add cooked rice and salt. Mix gently until well combined. Garnish with the fried cashews and raisins. Serve warm.
To make Paneer Biryani, marinate paneer cubes in yogurt, ginger-garlic paste, and spices. Fry onions until golden brown. Layer marinated paneer, fried onions, partially cooked basmati rice, mint, and coriander in a pot. Saffron milk can be added for color and aroma. Cover and cook on low heat until the rice is fully cooked and the flavors meld. Garnish with more fresh herbs and serve hot with raita.
To make Schezwan Fried Rice, heat oil in a wok and sauté chopped garlic, ginger, and green chilies. Add diced carrots, beans, capsicum, and other desired vegetables. Stir-fry until slightly tender. Stir in Schezwan sauce and mix well. Add cooked and cooled rice, soy sauce, and vinegar. Toss everything together until well combined. Garnish with spring onion greens. Serve hot.