I learnt biryani preparation only after we came to hyderabad In JAN 2011.My first attempt was chicken dum biryani hyderbadi style which turned out to be superb...Now I have been making this regularly.
Now i wanted to try something different..So this idea of egg biryani stuck to my mind.I got this recipe from my apartment friend in madhapur.But unfortunately I had not made it for months even when the recipe was ready in my diary.
Last week I suddenly noticed my fridge was loaded with eggs.So the next idea that came to my mind was attempting this biryani which was simply fabulous...
.A big compliment from my husband....Another feather in my cap...........I served this with hyderabadi-mirchi-ka-salan onion rings & lemon wedges...presenting the recipe
Total Time: 1 hr
Serves: 4-5
INGREDIENTS
5 Eggs
1/3 – ½ cup Oil
2 large Onion sliced finely
MARINADE
1/2 cup Mint Leaves chopped
1/2 cup coriander leaves chopped
2-3 tsp ginger Garlic Paste
6 Green Chilies cut length wise
1 tomato grind to paste (optional)
½ tsp Chili Powder
½ tsp cumin coriander powder
½ tsp Biryani Masala (recipe given below,you can use readymade biryani powder too)
¼ tsp Garam Masala
¾ cup Yogurt
½ lime juice or 2-3 tbsp lime juice
1/3 cup Milk
Few strands of Saffron
2 tbsp ghee
2 tbsp cashew nuts & almonds
BIRYANI MASALA:
4 cloves
1/2 cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
5 pepper corns
RICE PREPARATION
3 cups Rice
4-6 Cardamoms
3-4 Cloves
5 black pepper
½” Cinnamon
½ tsp Saha Jeera/Black Jeera/Caraway seeds
2 Bay Leaves
1 Biryani Flower
1 tbsp ginger garlic paste
1/2 tbsp oil
3/4 tbsp salt
1/2 lime juice
2-3 sliced green chillies
METHOD:
1. Boil Eggs, peel and make some slits on it taking care not to cut the eggs or poke it with a fork or a knife.
2. Wash rice wash and soak in 4 cups of water. Ratio here is 1cup rice: 1 1/2 cup water. Add all the ingredients listed under rice preparation. Soak the rice for 10-15 minutes. till its half cooked.
Half Cook the rice in rice cooker or on a stove top.Strain the water and spread the rice on a large wide plate. Allow to cool.
3. Grind ginger garlic,mint,coriander,chilies & yoghurt to a paste in mixie
4. In a pan add all the oil, keeping aside 2 tbsp of for later use. Fry sliced onion until golden brown and remove ½ of the browned onions and keep it aside.Fry cashews & almonds till brown & keep it aside.
5. To the remaining onion, add mint, ginger garlic yoghurt paste prepared in step 3 and saute for a minute.Add chili powder, garam masala, biryani masala,coriander cumin powder,lemon juice,tomato paste,salt and boiled eggs. Cook until the spices are well coated to the eggs & oil starts to separate.
6. Add lime juice and half of the cilantro and mix well and turn of the heat.
7. Add saffron to milk and heat for a minute in the microwave.
8. Now we will arrage the biryani in layers.Take a wide sauce pan/vessel with a lid and grease the pan with oil & ghee. Spread ½ the cooked rice in it. Sprinkle ghee, saffron milk, fried onions & fried cashew & almonds,chopped cilantro on top of rice.Transfer the egg mixture to the sauce pan to make the second layer. Follow this layer with the remaining rice. Sprinkle remaining ghee, saffron milk, fried onions & fried cashew & almonds and the remaining chopped cilantro. Cover the pan with a well fitted lid.
9. . .Now, we need to seal the the saucepan and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together.Place a heavy weight( roliing board/skillet/presuure cooker/big kadhai) on the lid. Cook on medium high flame for 5 min
10. Remove the vessel from fire and place a iron tawa (griddle) over low flame. Place back the sauce pan on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 min.
11. Serve hot with your favorite raita or mirchi ka salan,onion rings & lemon wegdes.
TIPS
1.If you have time in hand you can marinate the boiled eggs with green paste(step3) & spices(chili powder, garam masala, biryani masala,coriander cumin powder) for 1 hr .Next add browned onion in oil & ghee mixture & add the marinated egg mixture with green paste & spices along with tomato & cook till eggs are coated well & oil separates .Lastly add lime juice ,cilantro & turn off the heat.
2. Use basmati rice or any long grain rice.Ratio for cooking rice is 1cup rice :1 1/2 cup water.
3.Use red/orange food colour if you do not have saffron
Now i wanted to try something different..So this idea of egg biryani stuck to my mind.I got this recipe from my apartment friend in madhapur.But unfortunately I had not made it for months even when the recipe was ready in my diary.
Last week I suddenly noticed my fridge was loaded with eggs.So the next idea that came to my mind was attempting this biryani which was simply fabulous...
.A big compliment from my husband....Another feather in my cap...........I served this with hyderabadi-mirchi-ka-salan onion rings & lemon wedges...presenting the recipe
Total Time: 1 hr
Serves: 4-5
INGREDIENTS
5 Eggs
1/3 – ½ cup Oil
2 large Onion sliced finely
MARINADE
1/2 cup Mint Leaves chopped
1/2 cup coriander leaves chopped
2-3 tsp ginger Garlic Paste
6 Green Chilies cut length wise
1 tomato grind to paste (optional)
½ tsp Chili Powder
½ tsp cumin coriander powder
½ tsp Biryani Masala (recipe given below,you can use readymade biryani powder too)
¼ tsp Garam Masala
¾ cup Yogurt
½ lime juice or 2-3 tbsp lime juice
1/3 cup Milk
Few strands of Saffron
2 tbsp ghee
2 tbsp cashew nuts & almonds
BIRYANI MASALA:
4 cloves
1/2 cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
5 pepper corns
RICE PREPARATION
3 cups Rice
4-6 Cardamoms
3-4 Cloves
5 black pepper
½” Cinnamon
½ tsp Saha Jeera/Black Jeera/Caraway seeds
2 Bay Leaves
1 Biryani Flower
1 tbsp ginger garlic paste
1/2 tbsp oil
3/4 tbsp salt
1/2 lime juice
2-3 sliced green chillies
METHOD:
1. Boil Eggs, peel and make some slits on it taking care not to cut the eggs or poke it with a fork or a knife.
2. Wash rice wash and soak in 4 cups of water. Ratio here is 1cup rice: 1 1/2 cup water. Add all the ingredients listed under rice preparation. Soak the rice for 10-15 minutes. till its half cooked.
Half Cook the rice in rice cooker or on a stove top.Strain the water and spread the rice on a large wide plate. Allow to cool.
3. Grind ginger garlic,mint,coriander,chilies & yoghurt to a paste in mixie
4. In a pan add all the oil, keeping aside 2 tbsp of for later use. Fry sliced onion until golden brown and remove ½ of the browned onions and keep it aside.Fry cashews & almonds till brown & keep it aside.
5. To the remaining onion, add mint, ginger garlic yoghurt paste prepared in step 3 and saute for a minute.Add chili powder, garam masala, biryani masala,coriander cumin powder,lemon juice,tomato paste,salt and boiled eggs. Cook until the spices are well coated to the eggs & oil starts to separate.
6. Add lime juice and half of the cilantro and mix well and turn of the heat.
7. Add saffron to milk and heat for a minute in the microwave.
8. Now we will arrage the biryani in layers.Take a wide sauce pan/vessel with a lid and grease the pan with oil & ghee. Spread ½ the cooked rice in it. Sprinkle ghee, saffron milk, fried onions & fried cashew & almonds,chopped cilantro on top of rice.Transfer the egg mixture to the sauce pan to make the second layer. Follow this layer with the remaining rice. Sprinkle remaining ghee, saffron milk, fried onions & fried cashew & almonds and the remaining chopped cilantro. Cover the pan with a well fitted lid.
9. . .Now, we need to seal the the saucepan and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together.Place a heavy weight( roliing board/skillet/presuure cooker/big kadhai) on the lid. Cook on medium high flame for 5 min
10. Remove the vessel from fire and place a iron tawa (griddle) over low flame. Place back the sauce pan on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 min.
11. Serve hot with your favorite raita or mirchi ka salan,onion rings & lemon wegdes.
TIPS
1.If you have time in hand you can marinate the boiled eggs with green paste(step3) & spices(chili powder, garam masala, biryani masala,coriander cumin powder) for 1 hr .Next add browned onion in oil & ghee mixture & add the marinated egg mixture with green paste & spices along with tomato & cook till eggs are coated well & oil separates .Lastly add lime juice ,cilantro & turn off the heat.
2. Use basmati rice or any long grain rice.Ratio for cooking rice is 1cup rice :1 1/2 cup water.
3.Use red/orange food colour if you do not have saffron
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