Tuesday, April 26, 2011

Egg Biryani

This is my favorite quick recipe. It doesn't take much effort or time, and ends up tasting pretty good. For about 1 1/2 cups of rice, use atleast 6 eggs, from here on the more the eggs the merrier :-)

Hard boil 4 of the eggs and soak 1 1/2 cups of rice in 3 cups of water.

Heat some oil in a pan and add whole garam masala (i.e. some jeera, 1 black elaichi/cardamom, a stick of cinnamon, couple of bay leaves, few whole black peppercorns, couple of whole star anise).

Now add half an onion (julienned), whole slit green chillies, ginger-garlic paste and saute them till onions turn brownish. Add haldi, chilli powder, biryani masala and tomatoes.

Once the masalas are fully cooked i.e. you can see the oil leaving the sides of the pan, crack open 2 eggs into the pan and stir it vigorously so that it cooks in a scrambled fashion. Quickly add your pre-soaked rice along with its water, the 4 hardboiled egg halves and salt to taste.

Let the rice cook through and serve with your favorite raita. (I just used yogurt + diced onions + green chillies + salt + water).

1. Use fresh pudina/mint leaves if available, it gives a wonderful aroma
2. Use chicken bouillon if you have some at home and accordingly use less or no salt. It adds to the flavor of the biryani.
3. I used a pressure cooker to cook this so it took me very little time. You can cook this in your rice cooker or on your stove, anything works :-) 
4. I use Everest Biryani masala, probably because Mom uses the same. Prefer its flavor over MDH and Shaan

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