Monday, 28 September 2015

Simple and Easy Egg Biryani

Biryanis are always meant to be elaborate and royal which undoubtedly calls for a little planning. However, on some days, you just get that Biryani craving and you know you can't sit in peace unless you have satisfied your craving. This is what exactly happened to me this Sunday when we were exploring and discussing different food options for lunch. I had just this tray of eggs and nothing else in the pantry and within 1 hour quick and easy Egg Biryani was ready to be served. I made my own Biryani masala here, but you can use any store bought masala if you have even lesser time to get the biryani done. 
For the masala 
1 tsp cumin seeds 
1 tsp fennel seeds 
2 tsp coriander seeds 
3-4 Kashmiri whole red chillies 
4 cardamoms 
4 cloves 
1 black cardamom
1 bay leaf
1/2 mace
1/2 tsp nutmeg powder 
1 tsp black peppercorns 
1" cinnamon 
Dry roast all and grind to a fine powder 
For the rice
2 cups basmati rice, soaked for 1/2 hr
1 tbsp ghee
1 tsp shahjeera 
2 pods cardamom, 1" cinnamon 
1 tsp salt 
Rest of the ingredients 
1 large onion sliced finely 
11/2 tbsp ginger garlic paste 
2 large tomatoes chopped 
1 tbsp ghee + 1 tbsp oil
Salt to taste
Freshly chopped coriander and mint leaves 
1 cup warm milk (may require more)
3 hard boiled eggs
3 tbsp cornflour 
1/2 tsp Chilli powder 
1/2 tsp turmeric powder 
1/2 tsp salt

Start with preparing the eggs. Peel the hard boiled eggs and cut them into half. Make a thick paste with water, cornflour, Chilli powder, salt and turmeric powder. 

Dip the egg halves one at a time and shallow fry in hot oil until golden. Remove from heat and keep aside. 
Now, heat the oil and ghee in a deep bottomed pan and add the shahjeera. Add the whole spices and the rice (reserve the soaked water) and fry till the rice becomes translucent. Now add warm water till just about covering the rice 1" above. Cover and let the rice cook till about 90%. 
Heat oil and ghee in another pan and fry the sliced onions till golden. Next add the ginger garlic paste and fry till the raw smell disappears. Tip in the tomatoes now and fry till mushy. Now add the freshly ground masala and mix well. Fry the onion masala till oil appears along the sides of the pan. Now add 1 cup milk and stir and bring to a boil. You can also add chopped vegetables to the masala and  fry a bit before adding the milk. Now add the cooked rice and mix well. Add coriander and mint and any birista or fried onions if you have ready. Mix well and drizzle some ghee from the sides and cover and simmer the flame. Let the biryani cook on dum for 10-15 minutes. Remove from heat and serve hot with the fried eggs and onion slices. 


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