Wednesday, September 23, 2009

Layered Egg Biryani





This is my friend Suma's recipe ......which she had given me last week when we met and she had told that first time she tried it turned out very good just like the hotel biryani ....well i had bookmarked it and was sure to try this ....so finally today I tried it and it was so good that i would love to do it again , by the end of the day it was even more good with all the flavours getting mixed beautifully and eggs getting the flavour .....well suma if u read this I just loved it and thank you for this recipe which I will treasure :)

Ingredients

For Rice

1 cup Basmati Rice

1 bay leaf

3 cloves

2-3 green cardamom

1 inch stick cinnamon

1 tsp shah jeera

1-2 green chilli slit

1 tsp oil

1 tsp salt

For the gravy

3 Hard boiled eggs

2 cloves

2 green cardamom

2 Bay leaf

1 tsp shah jeera

1 tsp chilli powder

1 tsp Garam masala powder

1 tsp coriander powder

2 tsp ginger garlic paste

2 tsp Almond powder

2 tsp Priya biryani masala paste Or u add Shan's biryani masala/ Badshah tandoori chicken masala or any other biryani masala avaliable

8-10 fresh mint leaves chopped

2 tbsp finely chopped coriander leaves

1/2 cup yogurt

1 tsp lime juice

salt to taste

2 tbsp oil or butter

Fried onions for garnishing

Few mint leaves and coriander leaves for garnishing

Method

For the rice

  • Soak rice with with bay leaf, cloves , green cardamom, cinnamon, shah jeera, green chilli and oil, salt for half an hour and then boil this and drain it when its 3/4th done, allow it to cool , add salt and mix it well, then keep it aside



For the gravy

  • In a pan, add cloves, cardamom, Bay leaf, shah jeera, fry for 2 minutes ,then add ginger-garlic paste and fry till the raw smell goes off.
  • Then add chilli powder, Garam masala powder, coriander powder and fry well till masala gets cooked
  • Add salt, Priya biryani masala paste ....Or u add Shan's biryani masala/ Badshah tandoori chicken masala or any other biryani masala available
  • Add mint leaves , coriander leaves, 1/2 cup yogurt, and lime juice and then mix it well and fry it for 2-3 minutes, then add almond powder and fry
  • Slit eggs underneath like how we do it for brinjal (in Stuffed brinjal) & then add these boiled eggs to the gravy and cook it on a very low heat
  • Just gently coat the masala to the eggs and dont add water and cook till oil leaves out.


  • Layer it starting with egg masala, then spread the rice evenly and then sprinkle coriander leaves, mint leaves, and fried onion and then repeat the same

  • Bake it in a preheated oven at 180 C for 15 minutes or you can close the lid tightly sealed with the dough and cook it on a very low heat for 15 min and then serve hot with raitha