 |
EGG BIRYANI |
Ingredients:
- 2 cups rice
- 100 gram ghee or sunflower oil
- 4 tomatoes
- 5 big onions
- 1 cup cut small onions
- 2 cinnamon sticks
- 2 cloves
- Big elaichi cardamom one piece
- Shah jeera – 1 tsp
- Green chillies – 4
- Ginger – small piece
- Garlic- three pods small
- Coriander leaves – small cup cut
- Mint half cup cut
- Celery – little bit – one stalk
- Two slices bread in small pieces
- Cashew and raisins 50 grams each
- Pepper corn = 5-6
Directions:
- Soak the rice in water – 15 minutes max and keep it aside, after draining the water.
- Cinnamon sticks, pepper corn, and big elaichi, cloves are put into half the total ghee and heat it. Then put the rice into the mix, and then fry it till it becomes light brown – 3-4 minutes. Then keep it aside.
- Remaining ghee in another frying pan, add the nuts and the raisins and fry it till golden brown and keep it aside. Then in the same oil add the 1 cup small onions and fry it till its golden brown and keep it aside.
- The 5 big onions are chopped finely and then added to this oil till its brown. Now make paste – ginger, green chilles, garlic, and shah jeera and put this paste into the onions. Then add the tomatoes, coriander leaves and mint leaves and fry it till the masala smell comes up – altogether it takes around 10 minutes of cooking. Remove half of this mix and keep aside- and make it into a paste. In the remaining onions, add 3 cups of water and add to the rice and add salt for taste. Cook till rice is cooked and water is absorbed. The remaining paste put boiled eggs and fry it – 3-4 minutes till the masala sticks to the eggs. The eggs can be kept on top of the biryani along with the bread fry.
- Red chili powder is not used because green chili is added as a paste. Lime is not used because we have used plenty of tomatoes. Poppy seeds have not been used. Turmeric can be added as a pinch. Lime is used when we go for the layering method.
- Serves 4 people
