Ingredients:
Rice (cooked) – 5 cups .
Mutton (roasted) – 4 slices
Spring onion (chopped) – 1
Mushrooms (chopped) – 3
Bamboo shoot (chopped) – 1
Crab meat (deboned and mashed) – 1/4 can
Egg (beaten with little salt) -? 1?
Green peas (parboiled) – 50 gms
Oil – 3 tbsps
Pepper – to taste
Ajinomoto – pinchful
Salt – to taste

Method: Heat oil, scramble egg quickly and set aside.
Heat 2 tbsps oil in a heavy-bottomed pan and saute the onion. Add the mushrooms, bamboo shoot. roasted mutton and then crab meat.
Return scrambled egg to pan. Add rice a portion at a time, stirring continuously while frying. Separate rice without crushing. Add peas and seasoning. Stir well. Serve hot.

Ingredients:

Basmathi Rice – 1 kg
Mushroom – 4 Gms. (or) Mushroom – 200 Gms, Carrot – 100 Gms, Beans – 100 Gms, Cabbage – 100 Gms, Cauliflower – 100 Gms andGreen Peas – 100 Gms. Cut into cubes of green peas sixe or lengthwise.
Onion 0 3 Nos finely chopped
Tomato – 3 Nos finely chopped
Green Chillies – 5 Nos
Garlic Flakes – 10 Nos
Grated Coconut – 2 Cups
Oil or Ghee or Dalda – 6 Tablespoon
Cinnamon – An onch
Ginger – An inch
Fennel Seeds – 1 Teaspoon
Clove 0 3 Nos
Turmeric Powder – 1 Teaspoon
Corriander Leaves – A handful
Mint Leaves – A Handful
Salt – To taste

Method:

Cut Mushroom and vegetables and cut to medium sized cubes or lengthwise.
Extract milk from the grated coconut and keep aside.
Grind together, fennel, garlic,?ginger, cloves, turmeric powder and green chiilies.
Heat a pan, add oil or ghee and then add onion, when it turns transparent add the?cinnamon, tomato and mushroom or mushroom and vegetables and saute for a while.
Add the Corriander leaves and the mint leaves.
Then add the ground masala mix and add the required amount of salt. Then add water?to the level all the items to immerse and then allow it to boil.?
Then add the briyani rice along with the watre, pre washed and soaked for an hour.
When half cooked add the coconut milk and mix together and allow to cook in low flame.
When the rice is fully cooked turn the rice slowly and keep it tightly closed for 20 minutes before serving.