Monday, 23 January 2012

Egg biriyani



Serves: 4

1.Hard boiled Egg halved– 6
2.Rice – 3 cup
Boiled water – 4 ½ cup
Ghee – 1 tbsp
Salt – ¼ tbsp
Cardamom – 2 crushed
Clove – 2 crushed
Bay leaf – 1
Jeera – ¼ tbsp


3.Onion sliced – 2
Oil – 4tsp
Jeera – ½ tbsp
Curd – 2 tsp
Cashew nuts and Raisins – 3tbsp.
Chilli powder – ½ tbsp.
Coriander powder – ½ tbsp.
Salt – ½ tbsp.
Green chilli – 3 sliced.
Mixed veg – 1 cup.
Crushed ginger and garlic – 1 tbsp.
Boiled water – ¼ cup ( or coconut milk optional I don’t use coconut milk often).

Lemon juice – half a lemon

Preparation :

Rice:

•Heat ghee in a heavy bottom pan then fry cardamom, clove, bay leaf and jeera for one minute.
•Then add basmati rice and fry in low flame for 3- 4 mints.
•The add boiled water and cook in high flame for 3 mints and reduce the flame and put lid and cook in low flame for further 10-12 mints.


Veg and Egg preparation.

•Heat oil in a pan and add cashew and fry for a minute then add raisins and remove this from heat.
•To this same oil add jeera and fry for one minute.
•Then add onion sliced with pinch of salt and fry for 6 mints then add green chillies and crushed ginger and garlic and fry for another 2-3 mints
•Remove this from heat and add powders (we do not want to burn the powders) and stir well and place this back on flame, then add vegetables. Place the eggs carefully with this gravy don’t over stir this
•Cook this in medium flame till the gravy is thick.
•Mix this with curd



Layering:

•In a serving dish make first layer with rice then gravy with 2 egg halves then sprinkle cashew and nuts, the cover this with another layer of rice. Repeat this process.
•Sprinkle lemon juice on top on this dish
•In a preheated oven bake this for 10 mints or microwave for 5 mints.
•Serve warm..:)

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