Friday, 30 August 2013

Lunch in a bowl - Egg Biryani

For my lunch in a bowl today,  I tried this super simple variation of all time fav biryani. I used eggs , you can use any meat or lots of vegetable.

Things you need :

One small red onion - sliced thinly 
Green peas - 1 cup (frozen or fresh) 
Ginger - 1/2 spoon paste or crushed finely
Garlic -2/3 pods crushed or half a spoon paste 
Bay leaf - 1 
Star anise -1
Cinnamon - 2 , 1/2" pieces
Cardamon -    1
Red chilli -1
Black peppers - 5-6
Biryani masala -1 table spoon
Garam masala -1/2 tea spoon
Turmeric -1/3 teaspoon 
Salt - to taste 
Cooking oil -1 large table spoon (I prefer ghee for biryani)
Egg - 2 boiled for 8-10 mins
Rice - 1 portion 

For rice preparation 

In a deep pan , boil 2/3 cups of water, add 1/2 teaspoon salt, bay leaf, star anise and 1 stick of cinnamon.
Once water comes to complete boil , add rice mix well, cook uncovered on high heat for 3-4 mins , switch off and cover the pan completely, this should help rice cook in its own steam.

Check for rice after 6-7 mins , it should be 60-70% cooked, drain all extra water.

Rinse with normal temperature water and leave aside.

For masala prep :

While you are cooking rice, in a wok add 1//2 of cooking oil , once hot add cardamom, pepper, red chilli and sauté on medium heat for 30 seconds, add ginger garlic and sauté for further 30 seconds.

Now add sliced onion, peas and turn heat to low, fry for couple of minutes and add biryani masala (adjust for water when ever mixture gets too dry or starts sticking ), add turmeric powder and salt.

Cover and cook for 5 mins on low heat.

After 5 min remove cover add boiled eggs and water , turn up the heat to medium and cook for further 2-3 mins, the consistency of masala should be of thin paste (not too watery) 

Turn off heat, remove masala from wok and keep aside.

In the same wok add remaining oil (1/2 tablespoon), turn on the heat to medium, layer half of rice in the wok.

Now add the cooked masala all over the rice, spread evenly.

Now layer the remaining half of rice on top, covering the masala completely .
Sprinkle garam masala on top add 1/4 cup of water from side ( around the edge of rice), turn heat to lowest level and cover completely .

After 2-3 mins turn off the heat and leave it rest. Ensure that lid is firmly secured so rice gets to cook completely  in its own steam.

After 5 mins quickly check if rice is done, else let it rest for some more time. Once done sprinkle some chopped coriander leaves for garnish and serve.

I like to have this biryani on its own you can have a bit of raita / curd on the side.

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