Friday, July 19, 2013

Egg Biriyani

   Ingredients
  • Basmati rice -  2 cup
  • Egg - 6 nos
  • Ginger paste -2 tsp
  • Garlic paste - 2 tsp
  • Green chilly - 4 nos (sliced)
  • Big Onion - 2 (sliced)
  • Tomato - 1 (chopped)
  • Garam masala powder  - 1 tsp
  • Biriyani masala - 2 tsp (optional)
  • Fennel seed powder - 2 tsp
  • Coriander powder  - 1 tsp
  • Chilly powder - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Pepper powder -1 tsp
  • Cinnamon - 1 piece
  • Cardamom  - 3 nos (crushed)
  • Cloves - 4 nos
  • Cumin seed - 1/2 tsp
  • Black cumin seed - 1/4 tsp
  • Pepper corns - 1/2 tsp
  • Mace - 1
  • Coriander leaves - 1/2 cup (chopped)
  • Mint leaves - 1/4 cup (chopped)
  • Dry mint powder - 2 tsp (optional) 
  • Cashew  - 1/2  cup
  • Raisins -1/4 cup
  • Yellow food color - a pinch
  • Milk - 1 tbsp
  • Ghee - 1/4 cup
  • Vegetable oil - 1 tbsp
  • Lime juice - 1/2 wedge 
  • Curd - 1/4 cup
  • Water  - enough to cook
   Method
  • Wash the rice & drain it.
  • Hard boil the eggs, remove the shell & cut it into halves.
  • Fry 1/2 piece of sliced onion until it turns to brown for garnishing. 
  • Ghee roast the cashews & raisins.
  • Yellow food color mix with milk.
  • Keep these items aside.
   Rice preparation
  1. In a heavy vessel boil rice with enough water.
  2. Add whole spices (Cinnamon, Cardamom, Cloves, Cumin   seed,Black cumin seed, Pepper corns, Mace, Star anise), Salt and few drops of oil or ghee into it .
  • Cook the rice  up to to 90 %, do make sure rice is not over cooked.
  • Drain off  water completely from the rice 
  • (I am following  the draining method).

    Egg Masala preparation
  1. Heat oil in a heavy bottomed pan. 
  2. Saute onion, ginger, garlic & green chilly until the onion turns translucent.
  3. Add Garam masala, Fennel seed powder, Coriander powder, Chilly powder, Turmeric powder & Pepper powder and saute it well  until the raw smell goes.
  4. Add chopped tomatoes into it & cook for few mints.
  5. Pour 1/2 cup of water & curd and boil it well.
  6. Add boiled egg into it & sprinkle fennel seed powder.
  7. Boil until the water partially evaporates.
  8. Switch off the flame  & keep it aside.
   Layering - stove top method
  • Take a wide vessel & grease it with ghee.
  • Fill a layer of rice as followed by a layer of egg masala.
  • Make layers as mentioned in the above step.
  • Pour yellow food color mix in a spiral motion.
  • Add mint leaves & coriander leaves.
  • Add ghee, fried onion, roasted cashews & raisins on top of it.
  • Drizzle lime juice & biriyani masala or fennel powder.
  • Cover with a foil paper & tightly close the lid.
  • Heat a flat iron pan on a low flame & place the wide vessel on top of it for about  20 mints.
  • Do make sure it is not getting burnt.
   Conventional oven method
  • In a oven safe cookware, follow the same layer method & bake it at 350 F for around 15 mints.
  Microwave Oven method
  • In a microwave safe cookware, follow the same method & bake it at 6-8 mints. 
   For serving
  • Take a portion from the baked biriyani. 
  • Enjoy hot biriyani with Salad,Lime pickle,Pappad,Raita...
Notes : I am using Nirapara biriyani masala for sprinkling over the rice during layering & also little dry mint leaves powder.

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