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Thursday, October 21, 2010

Egg biryani

1 cup basmati rice
3 eggs
3 tbl spn chopped coriander leaves
1/2 cup onion
1/2 cup tomato
2 green chillies
2-3 strands saffron
1 tbl spn yogurt
1 tea spn ginger paste
1 tea spn garlic paste
2 cloves
1 cardamom
1 tea spn biryani masala (use this or this or store bought) or goda masala
Take water in a vessel, slide in eggs and let them cook.
Wash rice and add 1 and 1/2 cup water, cloves, cardamom, salt. Cook till water is absorbed, I cook it in cooker. Here rice gets undercooked because we are using only 1 and 1/2 cups water.
While that is cooking, Chop onions, tomatoes. Chop green chillies, ginger, garlic, coriander leaves as finely as possible (do not make a paste of coriander leaves, just chop them).
In a thick bottomed pan, add ghee and add onions. Fry for few minutes. Then add tomatoes, salt(be careful as rice has salt too) and the coriander-ginger-garlic-green chillies. Fry for 2-3 minutes. Keep the flame on medium.
Run cold water on eggs and peel them. Cut them into 1/2″ X 1/2″ pieces. I discard the egg yolks and use only the white portion. You can even use whole egg, I like to cut them to make it easier to eat from lunchbox.
Add the egg pieces to the cooking onion-tomato mixture. Add the spice powder. Tomato and onions leave lots of water, which helps in cooking rice, so do not fry for long.
By this time, rice would have been done. Add the rice on top and spread yogurt on top. Spread saffron on top. Cover the lid. Keep the heat on medium-low. (cooking on low flame is very important, don’t rush this). You can keep a heavy object on top of the lid to avoid any fumes escaping (not very necessary).
Cook for about 15-20mins. Switch off the heat and leave it as it is on the warm stove for another 10mins.
Mix everything very carefully before serving.
Serves : 2
Preparation time : 45mins.

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