Egg Biryani from Maimoona Yasmeen's Recipes
For the gravy:
Ingredients:
Eggs: 6
Oil: 1 tablespoon + 10 tablespoons
Onions: 250 grams
Ginger garlic paste: 1 1/2 tablespoon
Turmeric powder: 1/2 teaspoon
Red chilli powder: 1 1/2 teaspoon
Whole green chillies: 3
Curd: 200 grams
Mint leaves: 1/2 cup
Chopped coriander: 1/4th cup
Salt: 1/2 teaspoon
Spices (garam masala powder): 1/2 teaspoon
Procedure:
1. Boil eggs and peel the skin.
2. Add 1 tablespoon of oil to a frying pan, add eggs and semi fry the eggs till they turn golden brown.
3. Cut each egg into two equal halves and keep aside.
4. To a frying pan, add 10 tablespoons oil. When the oil is hot add thinly sliced onions and fry till they turn light brown. Remove from the pan and keep aside.
5. Remove the excess oil and leave only 4 tablespoons oil in the pan.
6. Add ginger garlic paste and stir fry for 1 minute.
7. Add turmeric powder, red chilli powder, whipped curd, crushed green chillies, mint leaves, chopped coriander, salt and spices or garam masala powder to the pan.
8. Cook till the oil separates, switch off the flame and keep this gravy aside.
For cooking the rice:
Ingredients:
Basmati rice: 750 grams
Water: 2 litres
Salt: 2 1/2 tablespoons
Mint leaves: 1 tablespoon
Chopped coriander: 1 tablespoon
Slit cardamoms: 2
Cinnamon: 3 to 4 small sticks
Black cloves: 2
Caraway seeds (shahzeera): 1 teaspoon
Procedure:
1. Add 2 litres of water to a pan. Add salt, mint leaves, chopped coriander, slit cardamoms, cinnamon, black cloves and caraway seeds or shahzeera.
2. Mix well and close the lid.
3. When the water comes to boil, add soaked and drained rice.
4. Stir at times and cook the rice till it is 80 percent done.
5. Drain the water thoroughly.
Final preparation:
Ingredients:
Semi cooked rice
Curd gravy
Eggs
Fried onions
Chopped mint leaves: 1 tablespoon
Chopped coriander: 1 tablespoon
Lemon: 1/2
Orange food colour: 2 pinches
Milk: 1/2 cup
Clarified butter/pure ghee: 1 1/2 tablespoon
Procedure:
1. Remove half of the rice from the pan and keep aside.
2. Layer the curd gravy over the remaining rice.
3. Crush 3/4th of the fried onions and spread over the gravy.
4. Layer the rice which we have kept aside.
5. Crush the remaining fried onions and spread over the layered rice.
6. Spread chopped mint leaves, chopped coriander, lemon juice, over the layered rice.
7. Mix two pinches of orange food colour in 1/2 a cup of milk and spread over the layered rice. (Addition of colour is optional and you can use only milk)
8. Spread clarified butter or pure ghee over the layered rice and close the lid.
9. Cook on medium flame for about 2 minutes and simmer for about 5 to 10 minutes till the rice is done.
10. Mix well, take out in a serving plate and arrange eggs on the top.
Egg Biryani is ready. Serve with Dahi ka Raitha or Baghare Baingan or Mirchiyon ka salan.
8 сен 2024
