Egg Briyani
It's lent and we have been making a conscious effort to eat less meat. So i decided to make egg briyani, we love eggs at our house and can go through a two dozen crate from Costco in no time.
This is an easy recipe although it may seem time consuming because of the various steps.
Egg Briyani
Serves 6-8 people.
10 eggs, boiled and shelled
2 1/2 cups of basmati rice
1 colossal onion
2 large tomatoes
1 inch ginger
4-5 cloves
2-3 small green chillies
2 tsp coriander powder
1 tsp cumin powder
A pinch of clove
1/8 tsp of cinnamon
1/2 tsp pepper powder
1/2 tsp turmeric
Salt
1 tsp Chicken stock concentrate
2-4 strands of saffron soaked in 1/4 cup hot milk
Wash the rice in cool water and then place in a pan with 5 cups of water and cook till it is a little undercooked. Drain and keep aside. Finely chop your onions and then sautée them in a pan for a good 10 mins on medium-high. Add in the grated ginger and garlic ( I used a microplane) and sautée for a minute then add the tomatoes and cook for another 5 mins. Add the chillies and all the spices and cook for another 2 mins. At this point, the masala is chunky and if you prefer it this way you can proceed but I wanted it smooth so I blitzed it in my coffee grinder. Add it back to the pan, with 1 cup water, the eggs and the chicken stock concentrate.
Take a pan big enough for the eggs and rice and start layering. Add half the rice at the bottom and then add all the eggs and 3/4 of the curry/sauce. Add the rest of the rice and add the remaining curry on top and pour the saffron infused milk over the rice, garnish with some cilantro and pop it into a preheated oven at 350 degrees for 7-10 mins.
Serve immediately.
This is an easy recipe although it may seem time consuming because of the various steps.
Egg Briyani
Serves 6-8 people.
10 eggs, boiled and shelled
2 1/2 cups of basmati rice
1 colossal onion
2 large tomatoes
1 inch ginger
4-5 cloves
2-3 small green chillies
2 tsp coriander powder
1 tsp cumin powder
A pinch of clove
1/8 tsp of cinnamon
1/2 tsp pepper powder
1/2 tsp turmeric
Salt
1 tsp Chicken stock concentrate
2-4 strands of saffron soaked in 1/4 cup hot milk
Wash the rice in cool water and then place in a pan with 5 cups of water and cook till it is a little undercooked. Drain and keep aside. Finely chop your onions and then sautée them in a pan for a good 10 mins on medium-high. Add in the grated ginger and garlic ( I used a microplane) and sautée for a minute then add the tomatoes and cook for another 5 mins. Add the chillies and all the spices and cook for another 2 mins. At this point, the masala is chunky and if you prefer it this way you can proceed but I wanted it smooth so I blitzed it in my coffee grinder. Add it back to the pan, with 1 cup water, the eggs and the chicken stock concentrate.
Take a pan big enough for the eggs and rice and start layering. Add half the rice at the bottom and then add all the eggs and 3/4 of the curry/sauce. Add the rest of the rice and add the remaining curry on top and pour the saffron infused milk over the rice, garnish with some cilantro and pop it into a preheated oven at 350 degrees for 7-10 mins.
Serve immediately.
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