Friday, 18 March 2011

Egg Biryani

Egg Biryani is a weekend special dish. It's quick and easy to make, does not take a long time for preparation as compared to chicken biryani.

So lets see the ingredients:

4 large eggs (boiled and peeled)

2 medium sized onion (finely sliced)
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp chilly powder 
1 tsp coriander powder
1 tsp cumin seeds
3 tsp chicken biryani masala
2-3 bay leaves
1 tsp lemon juice
few broken cashews (optional)
some chopped cilantro to garnish
fried onions to garnish
Oil / ghee
Salt to taste

For rice:
1 cup basmati rice (long grain)
water to boil
salt
oil

Method:
Cook basmati rice in lots of water. Add little oil and salt and cook till its almost done (make sure the rice are not sticking and the grains are whole). Strain it in a colander and keep it aside.
Now cut the eggs into small round shape and fry it in a pan both sides with some oil, salt and chilly powder. Fry eggs till it gets brown color. Frying eggs gives crunchiness and tastes better.
Heat 2-3 tbsp oil/ghee in a large non stick pan add  bay leaves and cumin seeds and wait till it crackles. Now add few broken cashews and saute it for few seconds. Add ginger-garlic paste and sliced onions, saute till it become translucent. Add red chilly powder, turmeric powder, coriander powder, biryani masala and salt (just enough for the egg masala) and combine well.  Add the fried eggs and gently mix it ( make sure you are not breaking the eggs) saute till well coated with the masala. Add lemon juice and combine. Mix rice with this masala and cook it on a low flame for 5 mins, cover it with a lid. Turn off the heat and garnish with chopped cilantro and fried onions.
Serve hot with raita and curry of your choice.

Tip:- You can add one scrambled egg (add little salt and pepper to the egg) to your biryani to make it more tasty!!

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