Todays' recipe comes from Sailus food blog.As to prepare specials with the items in home,i searched her blog and found out biryani with egg.Adjusting the ingredients according to my taste,i tried the recipe for the first time.
It did not disappoint me.
Thanks for sailus website.(www.sailusfood.com)
Ingredients :
5 hard boiled eggs, peeled and make long slits along each egg
3 medium onions( 2 sliced and 1 grounded to paste)
1 small tomato chopped(it is optional but i added)
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 1/2 tbsps oil
3/4 cup thick curd/yogurt
4 green chillis, make a small slit in them
1 tbsp ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/2 tbsp coriander pwd
1/2 tsb cumin powder,1/2 tsp dry cocunut,pinch of garam masala(these three are optional)
2 tbsps lemon juice
salt as required
pinch of food colour
Biryani Masala:
8 cloves
1″ cinnamon stick
4 elaichi/cardamom
1 star anise
1/4 tsp shah jeera
9 pepper corns
Ingredients to cook rice:
2 1/2 cups Basmati rice(my cup measures 160gm)
5 cloves
5 cardamoms
1/2″ cinnamon stick
1 marathi mogga
2 bay leaves
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required
1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. keep aside.
3 To the same vessel add onion paste,saute for few secs.Once fried add half of the caramelized onions and add gingergarlic paste,add green chillis, mint leaves, coriander leaves and saute for 3 mts. Add red chilli pwd, coriander pwd ,cumin poowder,grated dry coconut,pinch of garam masala and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).I sprinkled some water in between.
4 Add the yogurt and combine. Cook for 5 mts till oil separates. Turn off heat . Add lemon juice and combine.
5 Take a wide deep vessel(cooker) to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.(make sure that the rice layer should be very thin enough for the masala to get into.I made a mistake in that)
6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and add pinch of food color to 1/4 cup of water and sprinkle over.
7 Place lid without whistle and place another vessel over the lid(i placed milk vessel and over it an large cup). Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 25 mts. Turn off heat and do not remove lid for 5 mts.( i dont have any iron tawa,so i placed a large tawa and placed cooker on it.I dont know whther it is right way,but it worked out for me)
8 Remove lid, combine gently and serve hot with raita.
visit North Dakota State University: http://www.ndsu.edu
It did not disappoint me.
Thanks for sailus website.(www.sailusfood.com)
Ingredients :
5 hard boiled eggs, peeled and make long slits along each egg
3 medium onions( 2 sliced and 1 grounded to paste)
1 small tomato chopped(it is optional but i added)
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 1/2 tbsps oil
3/4 cup thick curd/yogurt
4 green chillis, make a small slit in them
1 tbsp ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/2 tbsp coriander pwd
1/2 tsb cumin powder,1/2 tsp dry cocunut,pinch of garam masala(these three are optional)
2 tbsps lemon juice
salt as required
pinch of food colour
Biryani Masala:
8 cloves
1″ cinnamon stick
4 elaichi/cardamom
1 star anise
1/4 tsp shah jeera
9 pepper corns
Ingredients to cook rice:
2 1/2 cups Basmati rice(my cup measures 160gm)
5 cloves
5 cardamoms
1/2″ cinnamon stick
1 marathi mogga
2 bay leaves
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required
1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. keep aside.
3 To the same vessel add onion paste,saute for few secs.Once fried add half of the caramelized onions and add gingergarlic paste,add green chillis, mint leaves, coriander leaves and saute for 3 mts. Add red chilli pwd, coriander pwd ,cumin poowder,grated dry coconut,pinch of garam masala and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).I sprinkled some water in between.
4 Add the yogurt and combine. Cook for 5 mts till oil separates. Turn off heat . Add lemon juice and combine.
5 Take a wide deep vessel(cooker) to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.(make sure that the rice layer should be very thin enough for the masala to get into.I made a mistake in that)6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and add pinch of food color to 1/4 cup of water and sprinkle over.
7 Place lid without whistle and place another vessel over the lid(i placed milk vessel and over it an large cup). Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 25 mts. Turn off heat and do not remove lid for 5 mts.( i dont have any iron tawa,so i placed a large tawa and placed cooker on it.I dont know whther it is right way,but it worked out for me)
8 Remove lid, combine gently and serve hot with raita.
visit North Dakota State University: http://www.ndsu.edu
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