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Egg Biryani

Egg Biryani

When we were in India earlier, Fridays used to be a day spent cleaning my “pooja room” the pictures, the pooja items and in the evening used to do my pooja with lots of flowers and the house used to have this heavenly feeling with the smell of flowers and camphor and agarbathis. This also meant the food cooked on Friday was vegetarian.

Now in Dubai, it’s just the opposite. We get our weekend on Friday and Saturday, so that means all that we do on a usual Sunday back home happens here on Friday.

So the usual Sunday biryani has become our Friday biryani. But this week made a slight change, made egg biryani, as I was in no mood to make any chicken or mutton biryani. It was’nt the usual heavy biryani but lighter but had all the flavor of the regular biryani.

So try this out..

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Ingredients:

Onions(sliced)                                                                      –              4 nos

Tomatoes( sliced)                                                                 –              3 nos

Ginger-garlic paste                                                                –              2 tbsp

Green chillies                                                                        –              4-6 nos

Yoghurt                                                                                –              ½ cup

Mint leaves                                                                            –              ¼ cup

Coriander leaves(chopped)                                                      –              ¼ cup

Red chilli powder                                                                   –              1 tsp

Turmeric powder                                                                    –              ½ tsp

Lemon juice                                                                           –              1 lemon

Basmati rice                                                                          –              3 cups

Cloves                                                                                   –              4-6 nos

Cardamons                                                                            –              4-6 nos

Cinnamon stick                                                                      –              1”piece 2 nos

Bay leaves                                                                             –              4-6 nos

Eggs (boiled)                                                                          –              6 nos

Saffron a pinch soaked in warm milk

Salt as required

Oil and ghee for frying

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To roast and grind:

Cloves                                                                                  –              5 nos

Cinnamon stick                                                                     –              1”piece

Cardamons                                                                            –              4 nos

Star anise                                                                              –              1 no

Pepper                                                                                   –              1 tsp

Cumin seeds                                                                          –              1 tsp

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Method:

Wash and clean the basmati rice. Cook the basmati rice with salt and 1-2 pieces of all the whole garam masalas i.e. the cloves, cardamons, cinnamon, and bay leaves. When the rice is done, drain the water and set aside. (you can also cook the rice in any stock or add a stock cube to get extra flavor)

In a small pan, add the masalas to be roast and ground. Roast them for 5-8 minutes, till the smell arises. Remove from heat and grind to a powder. Keep aside.

Heat a large pan with the oil and ghee.

Add the remaining whole garam masalas and sauté.

Add the sliced onions and sauté till they are brown in color.

Now, add the ginger-garlic paste and green chillies, fry for 2-3 minutes, till the raw smell of the ginger-garlic paste has gone.

Now, add the tomatoes and sauté for 2-3 minutes, till the tomatoes are soft.

When they are soft, add the red chilli powder, turmeric powder and the freshly ground biryani masala and sauté.

Fry covered till the oil starts to separate from the gravy.

Now, add the yoghurt and mint leaves and mix well.

Season with salt.

Cook it well for 5-8 minutes and remove from heat.

If the vessel is large enough to hold the rice, use the same or else transfer the gravy to a wider pan.

Now, with the bottom layer as the gravy, you can either use the whole boiled egg or cut them in half and arrange them over the gravy.

Sprinkle a few mint leaves and some chopped coriander leaves over the gravy.

Now, Spread the cooked rice over gravy and eggs and cover the entire gravy below.

Pour the saffron soaked in warm milk over the rice.

Add the remaining mint leaves and coriander leaves over this.

Spread some deep fried onions over this and cover with a tight lid.

Heat an iron tawa on low heat and keep the entire vessel over this tawa.

Cook the biryani on low heat till the smell starts to arise. This would take approx. 20-30 minutes.

Remove from heat and combine gently.

Serve hot with raitha.

ENJOY!!!

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Posted by on October 11, 2014 in Biryanis, Mixed Rice

 

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Mutton Biryani

Mutton Biryani

Biryani is not something new. Every house makes the biryani at some point of time, be it vegetarian or non-vegetarian. In our house two things are staples, one of them is the biryani and the other the dosa, cos these are my son’s favourites. You ask him what he wants for the afternoon and the only answer you’d get is “biryani”. You ask him the same for dinner and he would say dosa. It still remains the same.

Now, coming back to the biryani, this version of the biryani is a no fuss, no frills kind off biryani. I grew up eating this and now am making it every Friday(our weekend in dubai), U’ll enjoy it too..

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Ingredients:

Mutton                                                                                    –              500gms

Onions                                                                                     –              4-5 large ones

Tomatoes                                                                               –              3-4 nos

Green chillies                                                                        –              6-8 nos

Ginger-garlic paste                                                             –              2 tbsps

Mint                                                                                          –              1 cup

Yoghurt                                                                                   –              1 cup

Cloves                                                                                      –              5-7 nos

Cinnamon                                                                               –              1” stick 2 pcs

Bay leaves                                                                              –              3-4 small ones

Pepper corns                                                                        –              1 tsp

Basmati rice                                                                           –              2cups

Ghee                                                                                        –              2 tbsps

Coriander leaves                                                                 –              1 cup

Red chilli powder                                                                 –              1 ½ tsp

Turmeric powder                                                                 –              1 tsp

Garam masala powder                                                      –              1 tsp

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Method:

Marinate the cleaned mutton with yogurt, a tablespoon of ginger-garlic paste, and a few mint leaves. Cover this and let it marinate for atleast an hour.

Heat water in a large pan. Make a small bag with a few cloves, cardamons, peppercorn and tie it tightly. This is to flavor the rice without adding too much.Add salt to the water also.  When the water comes to a boil, add the soaked basmati rice and cook till it is par boiled(half cooked). Drain the water and remove the bag with the whole garam masalas.

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To make the gravy, heat a pan and add the oil. Now, add the remaining whole garam masalas and wait for them to sputter. Slice the onions and add to the oil. Fry the onions in the oil till they are browned. Now, add the ginger-garlic paste and sauté till the raw smell if the ginger-garlic goes. Add the green chillies and the mutton along with the marinade. Fry the mutton till the mutton changes colour and the yogurt has slightly evaporated. Add the turmeric powder, red chilli powder, garam masala powder and sauté, till the oil leaves the edges. Then, add the tomatoes and mix well into the gravy. Season with salt and add half a cup of water. Cook till the mutton is tender. Keep turning the mutton from time to time to make sure that they don’t get burned at the bottom. You would know the mutton is cooked when you can cut the mutton with a spoon. (good quality mutton or tender mutton cooks easily this way, if u feel your mutton could take time, you can do the same in a small pressure cooker). Cook till all the water from the gravy has reduced. Remove from heat.

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Heat a heavy iron tawa and keep a large heavy bottomed pan on top of it. Add a tbsp of ghee to the pan. Add the mutton gravy and spread the mixture evenly at the bottom. Layer a mixture of mint and coriander leaves over the mutton gravy. Now, slowly layer the par-boiled rice over the mutton gravy and make sure it is even. Layer a few more mint and coriander leaves over the rice layer. Mix a big pinch of saffron in warm milk and pour over the rice mixture. You could also add red food coloring ( a pinch) if u like. Cover the pan with an air tight lid and let it sit on an absolutely low flame over the tawa for 20-25 mins. This is called cooking the biryani in “dum”. Check the biryani after 30 mins and garnish with eggs cut into wedges and browned onions. Serve hot with raitha.

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This is no fancy biryani. It’s just something which I grew up eating and now making, but it tastes amazing. Try it with the chicken vindali  and raitha.

 

 

 
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Posted by on June 8, 2014 in Biryanis

 

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