Wednesday, May 1, 2013

Egg biryani - Restaurant Style


Whenever our taste buds crave to eat something spicy, I prepare this Biryani. It tastes exactly like a restaurant style Biryani. I have prepared a vegetarian version too with the same ingredients and tastes awesome. I have also prepared this Biryani for a big party and got many compliments. So now its your turn to try and enjoy. And don't forget to leave your comments / suggestions below :)

Serves 4

Category - Lunch / Dinner

Basmati Rice or Long grain rice - 2Cups
Boiled Eggs - 4 to 6 OR Mixed Veggies - 1Cup (Cut to desired shapes)
Whole garam masalas - Cinnamon stick 1 inch, Green Cardamon 2, Bay leaf 2, Cloves 8, Soumph 3/4tsp
Ginger garlic paste - 1tbsp
Fresh mint leaves - 10 (finely chopped)
Fresh coriander leaves - handfull (finely chopped)
Green chillies - 4 to 6 (slit lengthwise)
Onion - 1 medium (finely sliced)
Tomato - 2 big (finely chopped)
Red Chilli Powder - 1tsp or to taste
Coriander powder or dhaniya powder - 2 1/2tsp
Garam masala powder - 3/4 to 1tsp
Coconut Milk* - 1Cup
Water - 2 1/4 Cup
Oil - 10tsp (You can replace 2tsp of oil with 2tsp of ghee)
Salt to taste


Rinse the rice nicely in cold water for 6 to 7 times. Soak the rice with plenty of water in a huge pot. Let it sit for 1/2 hour to 1 hour. Drain the water just before its ready to be added in.

Slit lightly but do not break the eggs, such a way the masalas should penetrate to the yolk. Keep aside.

In a wok heat the oil on a medium flame, add the whole garam masalas, allow it to splutter. This might take 2 minutes or so. Next add in the onions, saute them till light deep golden brown. To this add the ginger garlic paste, mint and coriander, saute for a minute. Next add in the tomatoes cook till mushy. Add the dry powders saute till oil separates. Later add in the boiled eggs/ veggies and saute for 2 minutes.

Separate the eggs from this mixture and keep aside. You dont have to separate the veggies just leave it in the same pan after cooked.

In a pressure cooker add in the coconut milk along with water and put some salt too, bring this to a boil. Slowly add the basmati rice and the set aside cooked masala. Cover the pan and cook for 5 minutes. At this point add the set aside eggs and close the lid, cook for 1 whistle or till the rice is completely cooked. Vola your Egg / Veggie Biryani is ready. Enjoy!!!!!!!
Serve with Aloo RaitaCashew raita or any veggie raita. 

*How I Make my coconut milk - Simply add 1tsp of fresh coconut and 1cup plain milk to a blender. Blend the mixture for 2 minutes. Your coconut milk is ready.



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