Hi Everyone! How are you all doing? World cup is over now, so what shall be the next happening thing in our lives to keep the momentum going? Well, biryani is not a bad idea, what say people? 🙂 Okay, so last week I was too lazy to make chapattis and all, so one night was for this delicious egg biryani. The moment I and hubs had our first bite we were drooling like babies to finish it off (just a little information, I don't eat eggs :p). Like really even when our stomachs were full our taste buds wanted more...haha 😀 So today I am going to share the recipe of this beauty with you guys.
Enough of bragging now, let's head over to the ingredients and then the process as always 🙂
Onions, coarsely chopped—2 medium
Ginger—an inch piece
Whole coriander seeds—1 tbsp
Cinnamon powder—few sprinkles
Tomatoes, chopped—2 large
Green chilies, cut lengthwise—2
Eggs, boiled and quartered—3
Fried onion julienne—1 medium
Mixed vegetables of your choice, 1.5 cups—I used french beans, green peas and sweet corn kernels
Par boiled basmati rice—1 cup (cooked about 80–85%)
Oil for cooking—2–3 tbsp and some more for frying onions
Spices—turmeric, red chili powder, cumin powder (I used turmeric but you can also use saffron if you wish)
Salt—as per taste
Prepare the rice. For this step, I washed and soaked a cup of rice for an hour and then cooked them in 5 cups of water for about 10 minutes, keeping an eye in between. To check the rice take few grains on a spoon and press them between your thumb and index finger, when they feel almost cooked and slightly uncooked that is the time to take them off heat. Cover the pan and let them be in steam for about a minute and then drain excess water with a colander. Run cold water through rice so that further cooking stops.
2. Prepare the fried onion julienne. This is pretty simple, julienne (thinly slice) the onions and fry them in a small deep pan till they are dark brown and almost dry. Do this on low heat or you might burn them quickly.
In a grinder, grind ingredients 1–7 to form a thick paste and keep aside.
Take a flat-bottomed non-stick pan and heat 2-3 tbsp of cooking oil. Slightly saute green chilies and take them out. In the same oil, add bay leaf followed by the onion paste prepared in step 3 and cinnamon powder.
Saute the onion paste till it turns golden brown and separates oil and add green chilies.
Add the mixed vegetables; turmeric, salt, cumin powder and red chili powder; mix and let cook for about 2-3 min. You will see a change in color of the vegetables.
Add tomatoes and let it cook covered for about 4-5 min.
Add boiled eggs and fried onions (spare some for garnishing later) and mix everything very gently so as to prevent the eggs from breaking.
Add rice and gently mix everything.
10. Take a broad-bottomed flat pan, keep it on the same flame/burner you were working on till now and place your biryani pan on this flat pan. We are doing this to let the biryani cook on indirect flame for a longer time than usual on direct flame. This will prevent it from burning, overcooking or sticking to the bottom of the pan. Tear off a section of aluminium foil large enough to cover the pan completely and place it on the pan sealing the edges completely so that no steam escapes and biryani cooks on dum (steam). Now this is not the traditional way to cook on dum, traditionally it is done on charcoal, but a modernized version. Place the lid of the pan on top of the foil sealing to double assure no escape. Let it cook for about 25-30 min or till you see steam coming out of the pan from the edges. That's when you are done with the biryani. Turn off the heat.
Garnish with remaining fried onions and few mint leaves if you have. Serve it with some plain yogurt or raita of your choice and enjoy!
I really hope you guys liked reading this recipe as much as I did sharing it with you guys. Do share your views in comments section with me and let me know what you think.
Thanks for stopping by and reading. Happy Cooking!