Cook Biryani or make fried rice and then chill them to cut calories in rice!

Cook Biryani with rice or make fried rice and then chill them to cut calories in rice!
No, I am not Kidding.
Look at this news:

"Scientists have discovered a simple way to cook rice that dramatically cuts the calories"
(Ref 1)

Rice is the staple food for majority of the people in the world. But it is starch-heavy - especially the highly polished one. Therefore, it has been linked to diabetes by the health experts. A cup of the cooked grain carries with it roughly 200 calories, most of which comes in the form of starch, which turns into sugar, and often thereafter body fat.
So, how about making it healthier to consume?
An undergraduate student at the College of Chemical Sciences in Sri Lanka and his mentor have been tinkering with a new way to cook rice that can reduce its calories by as much as 50 percent and even offer a few other added health benefits. The ingenious method, which at its core is just a simple manipulation of chemistry, involves only a couple easy steps in practice.
"What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you're going to cook," said Sudhair James, who presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Monday. "After it was ready, we let it cool in the refrigerator for about 12 hours. That's it."
Food Chemistry!
Not all starches are created equal. Some, known as digestible starches, take only a little time to digest, are quickly turned into glucose, and then later glycogen. Excess glycogen ends up adding to the size of our guts if we don't expend enough energy to burn it off. Other starches, meanwhile, called resistant starches, take a long time for the body to process, aren't converted into glucose or glycogen because we lack the ability to digest them, and add up to fewer calories. A growing body of research, however, has shown that it might be possible to change the types of starches found in foods by modifying how they are prepared.
"If you can reduce the digestible starch in something like steamed rice, you can reduce the calories," said Dr. Pushparajah Thavarajah, a professor who is supervising the research. "The impact could be huge."

Understanding this, James and Thavarajva tested eight different recipes on 38 different kinds of rice found in Sri Lanka. What they found is that by adding a lipid (coconut oil in this case, because it's widely used in Sri Lanka) ahead of cooking the rice, and then cooling the rice immediately after it was done, they were able to drastically change its composition—and for the better.

"The oil interacts with the starch in rice and changes its architecture," said James. "Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up."
So far they have only measured the chemical outcome of the most effective cooking method for the least healthful of the 38 varieties. But that variety still produced a 10 to 12 percent reduction in calories. "With the better kind, we expect to reduce the calories by as much as 50 to 60 percent", say the researchers.

But... but...but...but... aren't we doing this for ages? What are Biryani and Fried Rice? Rice cooked in oils! Aren't we consuming it since ages in this part of the world? Only thing is we don't keep them in a freezer before consuming them. Now do that too to get benefited.
And aren't oils not bad and if we consume these oil-based recipes daily in large quantities what are their effects on health? Not a good work and advice.
This is half baked research and take it with a pinch of salt. Remember, I warned you!

References:
1. http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/25/scientis...