What are you cooking today?

Wednesday, June 9, 2010

Egg Biryani



















Ingredients:


1 cup Basmati rice 
1 Yellow onion (thinly sliced)
1tbsp ginger-garlic paste
1/4 cup Cilantro (chopped)
1/4 cup Mint leaves (chopped)
4 small Green chilli (chopped)


















Whole garam masala:


1tsp Kala jeera
1 Bay leaf
1 Black Cardamom
2 Green Cardamom (small)
1 Anistar (whole)
3 Cloves (small)
1 Cinnamon stick (1")
1 Mace 

















1 1/2tbsp Biryani masala powder
1 cup Yogurt (plain)
1 cup water
Salt
Oil/Ghee

How to:

  • Soak the rice for 30 mins, then drain the water and keep aside.
  • Heat oil in a deep pan, add the whole garam masala ingredients, followed by onions along with salt.
















  • Saute the onions until tender and add ginger-garlic paste. Cook till raw smell disappears.
















  • Then add green chilli, cilantro and mint leaves and cook until onions turn slightly brown.
















  • Now add the yogurt and cook for a couple of mins.

















  • Then add the Biryani masala powder and cook for another min.
















  • Then pour the water mixing well with the masala.

















  • Now add the soaked rice , mix well and cook in a medium flame with lid closed.

















  • When the water is all evaporated, reduce the flame to low and cook for few mins.





















Dip n Roast:

3 Eggs (hard-boiled)

1/2tsp Chilli powder
1/2tsp Coriander powder
1/2tsp Cumin powder
1tsp Besan flour
1tsp ginger-garlic paste
1 Egg
















How to:

  • Slit the boiled eggs and keep aside.
  • In a bowl mix the remaining ingredients and make a paste.
















  • Dip and roll each egg in the paste and let it sit for 30 secs.
















  • Heat oil in a pan, carefully place the dipped eggs and roast in a medium-low flame for a min rotating every side.

















  • Transfer it to a paper towel to absorb excess oil.
















  • For rice to be fluffier, transfer it to an oven-safe bowl, wrap it with aluminum foil and bake at 350 degrees for 30 mins.

















  • Carefully place the eggs and mix with the rice. Finally garnish with remaining cilantro and mint leaves.

















Serve hot with onion raita.

No comments:

Post a Comment

Thank you for visiting my blog. Please leave a word or line, all your comments are valued and highly appreciated. Keep coming for more recipes.

LinkWithin

Related Posts with Thumbnails