Saturday, June 9, 2012

Egg / Anda Biryani

Time 30 min
Basmati rice 1 cup
Boiled eggs 2-3 cut into 2 pieces
Finely chopped onion 2 big size 
Finely chopped tomato 2 medium size 
Turmeric powder 1/4 tsp
Ginger garlic paste 1/2 tsp
Biryani masala 1/4 tsp
Red chili powder 1/4 tsp
Bay leaves 2-3
Pepper 1/2 tsp
Cloves 5-6
Cinnamon 2-3 small pieces
Ghee 2-3 tbsp
Curd 2 tbsp (optional)
2 tbsp milk mixed with saffron strands 1/5 tspWater 1.5 cup or less
Salt to taste

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with cloves, cinnamon, salt and 1 tbsp ghee till 70% rice is cooked. Allow it to cool. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add bay leaves, pepper, onion, tomato. Fry till onion turns golden brown. Then add ginger garlic paste, turmeric powder. Saute for few minutes. Then add red chili powder, biryani masala, salt (keep in mind that already rice is having salt) saute for 3-4 min.  (If you want curd to be added then add curd saute for 2-3 min otherwise skip this step). Divide this mixture into 2 portion. One portion keep in pan, one portion keep it aside. Then keep slices of eggs on the masala mixture in pan, add one layer of cooked rice, now spread remaining masala mixture over the rice, again keep sliced eggs, again spread remaining layer of rice over it.  Then sprinkle the saffron milk over the rice. Cover with lid. Keep the low flame and cook for 20-30 min. Better keep pan on tava so that it will avoid burning of rice. Serve hot with salad. 

Instead of ginger garlic paste i use 5 in 1 masala. It tastes superb.
I make coarse paste of onion, tomato in blender.
Instead of soaking rice u can directly cook the rice, it saves time.

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