Egg and Potato Biriyani

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Ingredients :-

For the rice:-

  1. Basmathi Rice – 2 cups
  2. Ghee – 1 tbsp.
  3. Green cardamom – 3 numbers
  4. Cloves –3 numbers
  5. Cinnamon – one 2″ stick
  6. Bayleaf – 1 number
  7. Onion – 1 medium, chopped coarsely
  8. Boiling water – 4 cups
  9. Salt – to taste or around 2 tsps.
  10. Onion – 1 cup, thicly sliced

For the eggs:-

  1. Hardboiled eggs – 5 numbers, peeled
  2. Paprika powder – 3/4 tsp.
  3. Turmeric powder – 1/4 tsp.
  4. Salt – 5 pinches
  5. Oil – 2 tbsps.

For the potato:-

  1. Potato – 1 big, cut into big cubes
  2. Water – 1/2 cup
  3. Turmeric powder – 1/4 tsp.
  4. Salt – 3/4 tsp.
  5. Red chilly powder – 1/4 tsp.
  6. Oil – 1 tbsp.

For the egg masala:-

  1. Ghee – 1 tsp.
  2. Oil – 1 tsp.
  3. Onion – 2 cups, finely chopped
  4. Greenchilly – 1 big, slit
  5. Garlic – 6 big cloves, (pasted)
  6. Ginger paste – 1 tsp.
  7. Curry leaves – a few
  8. Coriander powder – 1 heaping tsp.
  9. Turmeric powder – 1/4 tsp.
  10. Red chilly powder – 1/4 tsp.
  11. Tomato – 1 cup, chopped
  12. Thick curd – 1/4 cup, beaten in the mixer
  13. Garam masala powder – 3/4 tsp.
  14. Mint leaves – 1/4 cup
  15. Cilantro – 1/4 cup
  16. Thick coconut milk – 3/4 cup (freshly extracted)

For layering:-

  1. Saffron – a pinch
  2. Warm milk – 1/4 cup
  3. Garam masala powder – a pinch

Method:-

Let’s make the rice first.

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the it aside.
  2. Heat the ghee & add the whole spices.  Fry till you get a very nice aroma of the spices.
  3. Add the rice + the coarsely chopped onion and fry on medium high heat for 3-4 minutes.
  4. Pour the boiling water + salt & cover cook on medium low heat for 10 minutes.
  5. Deep fry 1 cup of thinly sliced onions till golden brown & crisp. Add this to the cooked rice & mix.

Let’s prepare the eggs next:-

  1. Peel the boiled eggs.
  2. Mix together the paprika, turmeric powder, salt and 1 tsp. of water. Apply this marinade over the eggs.
  3. Cut the eggs into half & marinate the cut side too with this masala mixture.
  4. Heat 2 tbsps of oil in a frying pan & shallow fry the eggs on both the sides. Remove eggs from the oil & keep them aside.

Let’s prepare the potato cubes next:-

  1. Cook the potato cubes adding salt and turmeric powder in 1/2 cup of water. Cover cook on low heat for 6 minutes.
  2. Remove the potato cubes from water.
  3. To the same pan used for frying the eggs, add 1 tbsp more of oil. Add 1/4 tsp. of red chilly powder & shallow fry the potato cubes till browned. Keep aside.

Let’s prepare the egg masala next:-

  1. Heat ghee & oil & stir in the chopped onions, greenchilly & curryleaves. Cook till the onions turn golden brown in colour.
  2. Add the ginger garlic paste and cook for 7 minutes.
  3. Add the red chilly powder, coriander powder and turmeric powder and cook for a minute on low heat.
  4. Add the chopped tomato & cook for 15 minutes or till mushy. Switch off heat & let this mixture cool down to room temperature.
  5. Add the beaten curd, mint & cilantro & cook further for 7 minutes.
  6. Add the garam masala powder, 3/4 cup of water & salt. Bring to a boil & add the fried eggs + the fried potatoes. Cover cook for 2-3 minutes.
  7. Finally add the thick coconut milk , bring to a slow boil & switch off heat.

Let’s prepare the biriyani:-

  1. Mix  the saffron and garam masala powder with milk.
  2. Preheat the oven to 180C.
  3. Take a oven proof dish and smear it with ghee, add half the cooked rice. Sprinkle a little saffron-milk on the rice. Spread the egg masala over the rice, followed by the remaining rice. Pour the remaining saffron-milk over the rice. Cover with a foil.
  4.  Bake in the 180C preheated oven for 25-30 minutes.
  5.  Serve hot with onion raitha.
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