Thursday, November 21, 2019

Easy and Quick Egg Biryani

Give me any biryani and I am good with it. My kids also know my love for biryani. In today's recipe I have used eggs but in the same way, you can make it for vegetables, mutton, chicken, fish, shrimp, tofu, paneer birayni also. Just the cooking time in masala will vary bu the flavors will be the same.

To make any biryani , you need good long grain rice. Soak them up for one hour and then cook and while its cooking doesn't stir too much. Let it cook without disturbing and you will end up having nice long grain rice.

For the topping, you can also make birista, aka fried onion to go on top, fried nuts like cashews, raisins, chopped almonds, you can keep it aside chopped coriander leaves too.

Ingredients for Masala : 

4 Boiled eggs
2 tbsp ghee /oil
1 big onion sliced
1 tomato sliced
1 tbsp ginger, garlic paste
2 green chilies slit in the middle
2 tbsp cumin-coriander powder
1 tbsp turmeric powder
1 tbsp red chili powder or as per taste
salt as per taste
1 tbsp biryani masala
1/2 cup yogurt
few stings of mint and coriander
Whole garam masala - cloves, black cardamom, cinnamon sticks, jeera

For Rice

2 cups soaked basmati rice
4 cups of water
1 tbsp oil
half lime juice
salt as per taste
2-3 green cardamom

1/4 cup warm milk with saffron in it

For garnish: I forgot to add chopped coriander but you can add it if you want fried onions, nuts

Method : 

In one big pot, make rice, add enough water to cook, then add oil, lime juice, salt, cardamom and cook it on medium flame till its 100% done.

While rice is cooking, let's make the masala.

In a  pan, add oil in it.

Add whole spices and jeera in it.

When jeera changes its color, add onion and cook it till its brown.

After that add tomato and along with ginger garlic paste and green chilies.

Add in all powder masala and yogurt in it and cook for a minute.

With the fork prick the eggs so the masala goes inside too. Do not make a big hole in it, just small sizes.

Add those in masala and cook it till masala coats to eggs. Your masala should not be dry, it has to be little runny consistency.

At this point, add hand-chopped mint and coriander leaves.

By now your rice should be done, take out the extra water and cardamom.

Now in a heavy bottom pan, add half masala, then rice, again masala and rice.

Cover and cook it for 5 minutes on low to medium flame.

Shut off the gas and add saffron milk, coriander, fried onions, nuts and let it cool it down for 5 minutes so the flavors will develop.  Before serving mix gently so the rice grain don't break.

After that serve it along with plain onion tomato kachumber or your favorite raita.


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