Ingredients
Rice – 1 cup
Large coconut – 1
Refined oil – 3 tbsp
Large onion, chopped – 1
Green cardamoms – 4
Cloves – 2
Stick cinnamon – 1
Pepper corns a spring of curry leaves – 10
Turmeric – 1/2 tsp
Salt and freshly ground pepper to taste
Hard boiled eggs – 2
Method:
Wash and drain the rice. Grate the coconut and extract. 1 cup thick and 1 cup thin and 1 cup thin coconut milk. Finely chop the onion.
Heat the oil in a strong dechi and saute the onion till a light brown. Add pepper corns, cardamoms, cloves and curry leaves and fry lightly. Add the rice and fry for 2 minutes.
Add both the extractions of the coconut milk, heated, turmeric and salt and bring to a boil on high heat.
Cover and reduce heat. Cook till all the moisture is absorbed and the rice done. Fluff up gently with a fork and serve.
Garnish with sliced hardboiled eggs.

In Asia each ethnic region has its own “briyani”, each with its distinctive regional touch. Some of these are:-
1.?Awadhi (Lucknow) biryani – Specially made in Lucknow
2.?Hyderabadi Biryani:- It is said that when Nizam was in power, his kitchen boasted of 49 kinds of biryani!
3.?Malabar Biryani:- Malabar coast (kerala) probably got its taste of biryani directly from the middle east merchants. Chicken biryani is popular here, prepared in the “Dum” cooking style. Malabar biryani is less spicy (though kerala is famous for spices) but tasty. The usual side dishes are onion – tomato raita, date pickle and a black lemon tea (called suleimani) follows the meal.
4.?The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. In Pakistan biryani enjoys substantial popularity, particularly in the cities of karachi and Lahore, where the chicken version is popular. The Pakistani chicken biryani is very similar to Lahore biryani, but combines elements of sindhi biryani and includes potatoes.
5.?In Iran, biryani is made with baked mutton and lung that is stewed then minced separately and then grilled in a special small pan over the fire. The food is generally eaten with a type of bread, “nan – e taftton” or “nan – e sngak”.
6.?In Sri Lanka biryani is most popular amongst Muslims and is usually served with chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and Ground Mint Sambol.
7.?In Myanmar, biryani, known in Burmese as danpauk, danbauk or danpauk htamin, is popular. Popular ingredients are cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf. In Burmese biryani, the chicken is cooked with the rice. Biryani is also eaten with a salad of sliced onions and cucumber. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes a special rice grown domestically rather than basmati.
8.?In Thailand, Thai Muslims have popularized a local variety of the dish, known as khao mok, which is popular throughout the country. Chicken and beef are the most common form but there is also a goat version that is eaten almost exclusively by the Muslim population. Along with Thai Massaman curry and satay it is one of the most famous Muslim Thai dishes. Biryani is also another name for heena.

In Sri Lanka biryani is most popular amongst Muslims and is usually served with chicken, beef or mutton. In many cases, Sri Lankan biryani is much spicier than most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and Ground Mint Sambol.