Egg biryani with burani raita & roasted papad By Shefali Singh

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Egg biryani with burani raita & roasted papad

The best eggbiryani is made by South Indians only,In this recipe, some of my secret ingredients,A little amount of dry coconut, soaked khas khas, green chillies, ginger & some roasted cashews have all been made into paste,& added to the gravy, this paste greatly enhance the flavour.
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Serves

6 Servings

Cooking Time

Approx 1 hour

Meal Type

MAIN COURSE

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INGREDIENTS

  • Garnish:
  • 200 grams onions, (about 2 medium onion), sliced, fried till brown and crisp
  • 2 tablespoons milk, warm
  • 1 pinch saffron, stirred into 2 tablespoons warm milk above and allowed to soak for 20 minutes
  • 1 tablespoon ghee
  • 2 tablespoons coriander leaves
  • Rice:
  • 1 piece cinnamon, 1-inch
  • 1 star anise (chakra phool), (phool patri)
  • 2 cloves (laung), (laung)
  • 1 blade mace (javitri)
  • 3 green cardamom pods
  • 2 bay leaves (tej patta), (tej patta)
  • 300 grams rice, (about 1 2/3 cups), preferably basmati or other long grain rice
  • 1 1⁄2 teaspoons salt, or to taste
  • Eggs:
  • 1 teaspoon vegetable oil
  • 6 eggs, hard-boiled, peeled and cut in half lengthwise
  • 1⁄2 teaspoon salt, or to taste
  • 1⁄2 teaspoon black pepper powder
  • 1⁄2 teaspoon red chilli powder
  • Masala:
  • 1 tablespoon vegetable oil
  • 1 tablespoon ghee
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 1⁄2 teaspoons green chilli paste
  • 2 cups fresh tomato puree
  • Dry spices
  • Dry coconut, poppy seeds, cashews, ginger & green chillies paste
  • Special ingredients of this recipe... For gravy- dry coconut, poppy seeds, cashews, ginger & green chillies

PREPARATION

  1. 1

    COOKING METHOD Prepare rice: Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then allow to soak in fresh water, covered, for 30 minutes. Drain. Place a separate saucepan over medium heat and add 6 cups water. Let water come to a boil, then add cinnamon, star anise, clove, mace, cardamom, and bay leaves. Add drained rice and 1½ teaspoons salt and cook for 6 to 8 minutes; rice should not be overcooked. Drain and set aside. Prepare eggs: Place a heavy pan on high heat; pour in oil. When oil is hot but not smoking, place boiled eggs in pan cut side up. Sprinkle with ½ teaspoon salt, black pepper, and red chilli powder; fry till golden brown, about 1½ minutes on each side. Remove from heat and reserve. Make masala: Pour oil into a kadhai or wok on high heat; add ghee. Once hot, toss in garlic paste, ginger paste, and green chilli paste; stir well ensuring the pastes do not burn. Tip in tomato puree, and cook for about 15 minutes, stirring occasionally. Add dry spices, few drops of water & stir 2-3 minutes the add the special paste & cook for 4-5 minutes stir occasionally Add coriander and mint leaves, and cook another 2 minutes, stirring the masala well. Gently place reserved eggs cut side up in the masala. Use a large spoon or spatula to move them around carefully to coat with masala, without letting them turn over - you don’t want the egg yolks falling out. Cook 2 minutes till coated with tomato masala and heated through. Add 1½ teaspoons salt, stir gently, and cook for another 2 minutes; remove from heat Layer and Assemble biryani: Grease the inside of a deep biryani handi or other deep pan generously with ghee. Divide rice in two parts. Layer one part of rice into the handi, spreading it across the bottom. Evenly spread eggs and masala on the rice, and garnish with half the quantity of fried onions. Top with remaining rice. Pour on saffron with milk, sprinkle remaining fried onion, drizzle ghee, and finish with fresh coriander leaves. Cover with a tight-fitting lid and place on dum for 10 minutes. Remove from heat and allow biryani rest, sealed, for 10 minutes. Serve hot.
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