23 May 2015

Egg Biryani

This is an easy biryani recipe that you can make on a weekend. Eggs are always a favorite with kids and this will definitely be well received! I sometime make it for lunch box too. It's very simple to make and my family loves this dish! I made this less spicy since I was going to pack this for my daughter's lunch box and she doesn't care much for spicy food.


Egg Biryani


EGG BIRYANI
Preparation time 20 mins | Cooking time 30 mins  | Serves 2-3

Ingredients
  • Rice - 1.5 cups
  • Eggs - 3
  • Onion - 2 large, sliced
  • Tomato - 3, pureed
  • Green chillies - 2 to 3
  • Ginger - 1 inch piece
  • Garlic - 6 to 7
  • Pudina/mint leaves - a handful
  • Coriander leaves - a handful
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1 tsp
  • Garam masala/biryani masala - 1 tsp
  • Thick coconut milk - 1/2 cup
  • Lemon juice - 1 tsp
  • Coriander leaves - 2 tbsp, chopped
  • Water - 2.5 cups
  • Salt - to taste

To Temper
  • Oil - 2 tbsp
  • Cinnamon stick - 1
  • Bay leaf - 1
  • Cardamom - 3
  • Clove - 4
  • Star anise - 1
Egg Biryani

Method
1. Blend together the handful of coriander leaves and pudina leaves along with one green chilli and ginger and garlic. Make a paste with little water and set aside.



2. In the same blender, add the chopped tomatoes and blend to a smooth paste and set aside. Wash and soak the rice for 20 minutes.
3. Boil the eggs separately in a bowl of water. Check this post on how to make perfectly boiled eggs.



4. In a pressure cooker, heat the oil. Add the cinnamon, clove, cardamom, bay leaf and star anise.



5. Wait for a minute and then add the sliced onions and green chilli. Saute until the onions become translucent.
6. Add the coriander, pudina, ginger, garlic paste and mix well. Cook until the raw smell of ginger and garlic leaves.



7. Add the tomato puree and mix well. Add some salt and cook the tomatoes for 3 minutes.
8. Then add the masalas and cook for another 2 minutes. Add the coconut milk and mix well with the masala.



9. Drain the rice and add it in. Add the lemon juice, mix well. Check for salt.
10. No take the boiled eggs and remove the shells. Make a slight slit on two sides of the egg. Make sure you don't cut through the egg, just a slight slit will do.



11. Drop the eggs gently in the cooker. Add the chopped coriander leaves and close the lid with a whistle.
12. Pressure cook for 3 whistles, simmer after the first one. Once the pressure releases, open the cooker and genlty fluff it up with a fork.


Egg Biryani


Notes
1. Make sure you just give a small score along the eggs before adding it to the biryani. If you cut it deep then the eggs will split and the yolk will make a mess of your biryani. e just want a slight slit for the masala to get inside the eggs.
3. Increase the spice level to your preference.
3. Instead of the whole ginger and garlic, you can add ginger garlic paste.




Until next time,
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