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Egg biryani

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Egg-Biryani

 

 

HAPPY 2015 to all of you. Thanks so much for all the love and support. I actually started my love affair with blogging in 2013 via my blogspot account and transitioned to my own little space – ‘thesoundofladle’ in this wide world of internet in June 2014. Ever since it became a personal affair. 2014 has been a roller coaster for our family – it brought some excellent and some not so good memories. During sleepless nights through the rough times, my new found love that is blogging kept me sane and sometimes helped me towards a good night sleep. Its amazing how hobbies could bring sanity or sometimes give you a much needed break from busy life. One thing 2014 reminded me again was that I am really blessed to have an amazing family and friends. I know this but rough times makes me appreciate them even more. They are my assets. My education and loved ones are equity of my life. I have them, rest I will figure it out. Entering into this new years –  I want to thank my parents, Inder (hubby), Roopali (best friend) and Kavitha (kid sis) and you all for being there for me. I love you all very much. I just cant say how much you guys mean to me. If am the heart and you all are the heartbeat. This love is what keeps me feel lively. Thanks so much. I wish you guys amazing 2015 that is filled with love, good health, positive people and influences. And I pray for peace and brotherhood for this beautiful universe of ours.
I am re-posting one of my favorite dish ‘Egg Biryani’ from my blogspot account. Hope you guys enjoy it. Biryani, this spectacular rice dish actually originated from Persia. It made its way to India with the Mughal dynasty. I am so glad it did :) . It’s an amazing rice dish and every state in India has its own version of Biryani thus creating a rainbow effect from a single dish. Rice is roasted with choice of spices and the biryani gravy is cooked separately. Rice is half cooked until this point. Finally, these two components are layered along with lime juice, saffron threads etc. and then steam cooked until rice is finally done.  This special way of steam cooking rice and gravy together makes it a food delight.
I was completely out of the groceries except that I had few eggs, onions and a lime in the name of groceries. But at the same time, I didn’t want to compromise and was in the mood of delicacy. So, no brainer – I went ahead with “Egg Biryani”. The best part of this dish is that you can create a masterpiece with just few ingredients. I hope you would enjoy this dish as much as I did.

Ingredients:

 Eggs – 5

Plain yogurt – 1/3  cup

Basmati rice – 1 ½ cups

Onion – 1 medium sized (chopped)

Lime – 1 (medium)

Saute: 

Cumin seeds: 1 tsp

Fennel seeds – 1 tsp Onion seeds – ¼ tsp

Fenugreek seeds – ½ tsp

Clove -1

Bay leaf – 2

1” Cinnamon sticks -2

Ginger – 1 inch

Garlic – 5 pods

Masalas:

Turmeric powder – 2 tsp

Red chilli powder – 2 tsp

Cumin powder – 1 tsp

Others:

Salt – to taste

Olive Oil – 3 ½ tbsp

 

Method:   

1. Boil eggs and cut each egg into three pieces.

boil-eggs

2. Wash and rinse the rice and soak it for 10 mins.

Basmati rice3. In a sauce pan pour ½ tsp. of olive oil and sauté cumin seeds, clove, and a bay leaf for a minute and add the washed rice (Only rice). Sauté the rice for 5 mins with constant stirring.

4. Add 4 cups of water and let it come to boil. Once it comes to boil, let the rice cook on medium heat for 7 mins. After 7 mins of cooking, remove it from heat and cover the sauce pan with a tight fitting lid. Let the rice sit on stove for 3 more minutes. (DO NOT cook the rice completely, it should be only 50-60% done). Strain the rice and put it aside.

Cook rice5. On an iron skillet, dry roast ginger, garlic, a bay leaf, onion seeds, fennel seeds, a cinnamon stick and grind this spice mix with ¼ cup of water.

spice mix6. On a hot iron skillet, spread 2 tbsp. of olive oil and sauté 1 tsp. of rock salt, 1 tsp. of red chilli powder and 1 tsp of turmeric powder for few seconds. And shallow fry the eggs on each side for 3 mins.

Egg shallow fry

 7.  For the gravy, in a sauce pan heat 1 tbsp. of olive oil and sauté fennel seeds and chopped onions for 3 mins. Add 1 tsp. turmeric powder, 1 tsp. red chilli powder, rock salt to taste and yogurt to sauteed onions. Then fold in this mixture and let it sit on medium heat for 3 more mins. Add ground spice mix prepared in the above mentioned step along with ½ cup of water. Let this mixture boil until the gravy thickens. Then gently fold in the shallow fried eggs and let this mixture cook for 3 more mins.

Gravy8. Meanwhile, extract lime juice and add few strands of saffron and put it aside. And preheat the oven at 325 degrees.

9. Completely grease a 9” baking pan with butter (don’t forget the corners), add a layer of the egg gravy and then a layer of cooked rice, sprinkle some of the lime juice with saffron strands on these layers and then repeat the layers until the gravy and rice is completed finished. Finally, sprinkle the lime juice with saffron strands on these layers. Cover the pan with aluminum foil and cook it in the oven for 20 mins.

layering10. Take the biryani out of the oven and let it cool with cover on for few minutes. Biryani is ready to be served with plain yogurt or raita.

Egg Biryani

~~~Eat Hearty~~~

Tips:

1. 2 step Rice cooking process gives perfectly cooked Rice for this Dish. Overcooked Rice dampens the taste factor of this dish.

2. Eggs could be boiled with any herbs of your choice to increase the aroma factor of this dish.

3. Spice mix could be customized. Every combination gives a different taste.

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