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Wednesday, June 9, 2010

Egg Biryani


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

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.

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