Tuesday, November 10, 2009

Egg Biriyani

Basmati Rice - 1 Cup
Eggs - 4 - Hardboiled and peeled
Onion - 1 Large, sliced thinly (lengthwise)
Green Chillies - 3 sliced
Tomato - 1/2 tomato chopped
Yogurt - 1/4 cup
Ginger - 1" chopped finely
Garlic - 4 cloves peeled and chopped finely
Turmeric - 1/4 tsp
Red chilly powder - 1/2 tsp
Chicken Powder - 1 tbsp
Coriander leaves - chopped
Cumin seeds - 1 tsp
Oil - 1 tbsp

1. Cook Basmati Rice - Soak the rice in water for 1/2 hour. add 1 1/4 water, drops of oil to cook and allow to cool

2. Make light slits on each side of the boiled egg (white side)

3. Heat oil in a pan, add cumin seeds, green chillies, onions, ginger and garlic salute until onions are golden brown

4. Add chopped tomatoes, salt, all the masala powders. Allow this to cook well into a mushy state

5. Mix yogurt with about a cup of water until smooth and add this to the gravy

6. Once this comes to a boil, add the eggs and let this simmer until the gravy thickens, about 10-15 mins.

7. Remove the eggs, keep aside and let the gravy continue to cook until it thickens a little more.

8. Mix the cooked rice with the gravy completely. Take care not to smush it.

9. In a oven-proof bowl add half the rice mixture, arrange the boiled eggs and top with the remaining rice mixture.

10. Cook this in a pre-heated oven at 350F for about 15 mins.

11. Garnish and serve.

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