Thursday, August 22, 2013

Egg Biryani With Egg Gravy/Chalna

Ingredients
Eggs – 3 nos
Basmati rice/jeera samba rice – 600gms
Big onions (chopped lengthwise) – 2 nos
Green chillies – 3 nos
Ginger/garlic paste – 3 tblsp
Turmeric powder – ½ tsp
Cumin seeds powder – 1½ tblsp 
Bay leaf – 2
Mace – 2
Curd – 1 cup
Coconut milk – 1 cup
Lemon – 1
Salt – required
Oil – required
Coriander leaves – for garnishing
For Biryani powder
Cardamom – 5 nos
Star anise – 2 nos
Cloves – 3 nos
Black stone flower/kalpasi – few
Poppy seeds – 3 tblsp
Cinnamon stick – 3 nos
Nutmeg – 1
Dry Red chillies – 5 nos
Fennel – 2 tblspn
Method
Soak the rice for 30 mins and Drain it and set aside.
Hard boil the eggs and remove the shells.
Take a pan and add all the dry ingredients for biryani powder and fry for 5 mins in low flame and grind them into fine biryani powder.
In a cooker add oil and saute bay leaf, mace, turmeric powder and chopped big onions until onions change into light brown color.
Slit the green chillies and add it.
Add the ginger/garlic paste and sauté for few mins.
Add the boiled eggs (you can slit into half if needed) and cumin powder and stir.
Now add the rice and sauté for 2 mins.
Add 1 spn biryani powder.
Measure the coconut milk and water which makes 1 ltr and add it.
Now add curd and squeeze half lemon juice.
Add required amount of salt and two tspn ghee and mix well.
Close the cooker lid with whistle on and cook it for 8 to 10 mins in medium flame.
Switch off the flame and release the pressure to open.
Mix well the cooked biryani and garnish with fried cashews and coriander leaves.
Serve hot with onion raita and egg gravy.
 Egg gravy
Ingredients
Eggs – 3 nos
Big onion (chopped) – 1 nos
Tomatoes (chopped) – 2 nos
Ginger/Garlic paste – 2 tsp
Turmeric powder – ½ tspn
Dry red chillies – 2 nos
Coriander seeds – 2 tblspn
Poppy seeds – 2 tblspn
Cinnamon stick – 1 no
Cloves – 2 nos
Coconut milk – 1 cup
Curry leaves - few
Oil as required
Salt to taste
Method
Boil the eggs and remove shells.
Heat the pan and add dry chillies, coriander seeds, poppy seeds, cinnamon stick and cloves and fry it.
Grind all the fried items and make a fine powder.
Heat oil in a frying pan, add and fry the chopped onions till it turns slightly brown color.
Then add chopped tomatoes, ginger/garlic paste and saute.
Cut the boiled eggs into 2 and add it , turmeric powder and salt, saute for 2 minutes.
Now add 1/2 cup water.
Add coconut milk and cook till oil separates.
Garnish with curry leaves.
Serve hot with biryani.

P.S: You can also use scrambled eggs in biryani instead of boiled eggs.

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