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biryani recipes by Steven Ripple
http://www.livepantry.com/stevenripple
posted on 10/06/2010 "I made this from a discovery I made online. I changed the recipe somewhat to be more like my idea of Biryani (layered with onions on top). But I subbed jasmine and glutinous rice instead of Indian Basmati (In Thailand they do not use Basmati!). I added water chestnuts and tofu - as I like these! I also changed the technique somewhat to match my cooking style. It's pretty tasty!
Tips - you could use nearly any other meats or fish here. Just be aware of their cooking times. Lamb for instance would need more pre-cooking to be tender. Eggplant would be wonderful as a vegetarian alternative. And for vegans - sub coconut milk for the yogurt."