Tuesday, May 31, 2016

Egg Biryani Recipe | Biryani Recipes / One-Pot Meals

This post is lying in my drafts for such a long time now. I am not satisfied with the images and hence the delay. However, it is a keeper recipe and finally, it is making the way here. This looks little different when compared to my other Biryani Recipes like Chicken Biryani, Mutton Biryani, Prawn Biryani and Fish Biryani. The process is little lengthy and it is worth giving it a try. Let us go to the preparation steps:

Ingredients:
Basmathi Rice - 2 Cups 
Eggs - 3 
Ghee - 2 tbsp 
Cloves - 2 
Cardamom - 2 
Bay leaf - 1 
star Anise - 1 
Cinnamon - 1 inch stick 
Salt - as required  
To Garnish:  
Cashew Nuts - few 
Raisins - few
Onion - 1(Sliced length wise)  
To Grind:  
Coriander leaves - 1/4 cup  
Mint leaves - 1/4 cup  
Green Chilli - 1  
Ginger - 1 inch piece 
Garlic - 5 to 6 
For the Egg Masala: 
Oil - 1 tsp 
Fennel Seeds - 1/2 tsp 
Onion - 1(Sliced Length wise) 
Ginger Garlic paste - 1/4 tsp(Optional) 
Coriander leaves - few(Optional) 
Red Chilli Powder - 1 tsp 
Turmeric Powder - 1/4 tsp 
Coriander Powder - 1/2 tsp 
Tomato - 1 
Thick Coconut Milk - 1/4 Cup
Method:
1. Soak the basmati rice for 30 mins. Boil the egg, peel the shell and keep it aside. Fry the raisins, cashews and thinly sliced onions in ghee. (mentioned under "To Garnish")
2. Once it is golden brown, drain it from the ghee and keep it aside.(Make sure to fry raisins, cashews, and onions separately). Meanwhile, grind the items under 'To Grind' to a smooth paste. 
3. In a pressure cooker pan, add a tbsp of ghee and allow the cloves, cinnamon, cardamom, bay leaf and star anise to crackle. Then add the ground paste and cook until the raw smell of the masala leaves. Then drain and add the soaked rice. Just saute it for few mins and add required water for the rice to cook. Add required salt at this stage and pressure cook the rice.(See Notes section below)
4. To prepare the egg masala: In a pan, add some oil and allow the fennel seeds to crackle. Then add the Onions, Ginger garlic paste, coriander leaves and saute it until the onions turn translucent.
4. Now add the coriander powder, chilli powder and turmeric powder. Once the raw smell of the masala leaves, the chopped tomato is added. After the tomato turns mushy, pour the thick coconut milk and add required salt for masala. Stir it continuously in low flame.
5.  Give slits to the boiled eggs and add it to the masala. Once the gravy thickens, switch off the flame. Finally, fold the egg masala with the cooked rice. Take care not to break the rice grains.
The yummy egg biryani is ready to be served. Serve it with Onion raita and I served it along with Chilli Paneer Dry too.
Points to remember:
  • I usually soak the basmati rice for 30 mins. To cook the rice, I add 2 cups of water for 1 cup of rice. Also, I pressure cook it for 2 to 3 whistles.
  • The color of the biryani was bright red since I used Kashmiri red chilli powder.
  • Mine was loaded with cashew nuts and raisins, you can use very little quantity too for simple biryani.
Warm Regards,
Happy's Cook - Divya

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