EGG MASALA RICE

Ingredients:
Egg – 3-4 nos
B.Onion – 1
Carrot -1
Rice – 1 cup
Masala to Grind:
Ginger Garlic Paste – 2 tsp
Green Chili – 4
Cinnamon powder – 1/4 tsp
Cloves – 4 nos
Poppy Seeds – 1/4 tsp
Coconut – 2 tsp
Procedure:
Cook Rice and allow it to cool.
Grind the masalas. Cut the onion, grate Carrot and beat egg.
In a pan pour oil, add onion and fry till translucent.
Add ground masala, turmeric & Salt and fry till the raw smell goes away.
Add blended eggs and fry for 10 more min. Mix well and let cooked egg break into small pieces.
Add carrot and let it also cook for 5 min.
Add rice and mix it. If required add some more egg.

VEGGI BIRIYANI

Ingredients:
Carrot – 2
Cauliflower – 1/2
Potatoes -2
Cinnamon Sticks -2
Cloves -6
Cardamom -8
Bay Leaves -3
Black Cumin – 1 1/2 tsp
Ginger Garlic Paste – 2tsp
Mint & Coriander Leaves – 1 cup
Green Chili – 5 nos
Biriyani Masala – 50g pckt ( Any ready made Biriyani Masala Packet)
Yogurt – 4tsp
Fried Onion – 1/2 cup
Basmathi Rice – 3 cups
Cashew nuts and other nuts – as desired
Oil – 4 tbsp
Saffron – a pinch ( Optional)
Procedure:
Step 1:
Cut the Vegetables and Green Chili into a little bigger pieces. Chop Coriander and Mint Leaves.
In a wide open non-stick pan, pour oil, Cinnamon Sticks, Cloves, Cardamom, Bay Leaves , Black Cumin, Ginger Garlic Paste and fry till the raw smell from Ginger Garlic paste is gone.
Add the Vegetables, Salt and fry for few minutes.
Add Mint & Coriander Leaves – 1/2 cup (keep another 1/2 cup for decoration), Green Chili , Biriyani Masala and fry for few minutes.
Add yogurt – 3 tsp and fry this till vegetables are 70 % cooked.
Step 2:
Soak rice in water for about 30 min to 1 hr.
In a Vessel pour some water ( twice the amount of rice measurement), allow it to boil.
While boiling add salt – 1tsp , cloves – 2 nos, shahi jeera- 1/2 tsp,Cardamom – 4 and add rice.
Keep the rice in stove for abt 3-5 min , till the rice is cooked 70 %. Dont boil rice more than 3-5 min as it would be cooked very fast.
Strain the water in Food Strainer and keep this rice ready.
Step 3:
Take an another heavy bottom vessel or non-stick vessel, add half the amount of cooked vegetable and add yogurt -1tsp and fry for 2 min.Add cashew nuts and other nuts as u prefer.
Add little salt and mix it. Make this as a bottom layer , Add Fried onion – 1/4 cup above this and add half the amount of the rice as the top layer.
Add the remaining vegetables, fried onion -1/4 cup, Mint & Coriander Leaves and remaining rice as the top layers respectively.
Pour some saffron color water on top at the end . cover the vessel with the lid.
Step 4:
Keep this vessel in an another vessel containing water in the medium flame for about 30-40 min.
Open the lid and mix it. Dont mix it too much as u would lose the texture of Biriyani rice.

Egg Biriyani

Ingredients
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
Salt

Method
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.