“Spicy Egg Biryani served with Spicy Kasoori Methi Masala (Dried Fenugreek Leaves Curry)” … This is a very spicy combo meal, but that which is sure to tickle those taste buds and lead in to a satisfaction of relishing a scrumptious meal … Spicilicious …
** Eggs being versatile and easy to cook are my favorite dish of all time. I love adding on eggs as they also fulfill all the required nutrients to the body which is otherwise difficult to get in this poluted country. As mentioned in my post before this one I wanted to make a special combo meal for all my friends in my food group “Konkani Delicacies” on its successful completion of 2 years. It has been a very hard work of 2 years for me but my friends have been wonderful in helping me out through thick and thin. This is a spicy egg biryani, and for those who are vegetarians, the same can be prepared without the addition of eggs too, just leave them out and follow the rest of the procedure. I will not run into much details here as the recipe is explained well and in itself is a detailed one. Do try it out and enjoy with your family and friends. I served it along with “Spicy Kasoori Methi Masala (Dried Fenugreek Leaves Curry)” another curry of my very own concoction which tasted great when combined. I am sharing the link to the same also at the bottom of this recipe, you can also check out on the same. You can prepare this and take it in your lunch box too and enjoy the same in your office with friends. Tastes really awesome.
** Here is my very own method of preparing “Spicy Egg Biryani” … My Style …
** Ingredients :
Basmati / Jeera Rice : 3 cups
Hard Boiled Eggs : 4-6
Onions / Kanda / Piyav : 2 large sized.
Kashmiri Red Chilly Powder : 1 tblsp
Biryani Masala Powder : 2 tblsp (I used store bought)
Goda Masala Powder : 1 tblsp (I used store bought)
Coriander Dhania / Kothimbir Powder : 1 tblsp
Cumin / Jeera Powder : 1 tsp
Fennel / Saunf / Badisep Powder : 1 tsp
Turmeric / Haldi Powder : ½ tsp
Curry Leaves / Kadipatta / Karbevu : 8-10
Bay Leaves / Tej Patta : 2-3 large sized.
Coriander Leaves / Dhania / Kothambari Pallo : ½ cup finely chopped
Mint / Pudina Leaves : a handful finely chopped.
Curds / Dahi : ¼ cup beaten
Salt to taste
Oil : 3 tblsp
Ghee : 3 tblsp
Boiling Water : 6 cups
** For Frying the Eggs :
Oil : 1 tsp
Ghee : 1 tsp
Kashmiri Red Chilly Powder : a pinch
Biryani Masala Powder : a pinch (I used store bought)
Turmeric / Haldi Powder : a pinch
Black Pepper Powder : a pinch
Curry Leaves / Kadipatta / Karbev : 1-2 coarsely crushed.
Salt : a pinch
** Masala to be Ground :
Coriander / Dhania / Kothimbir Leaves : 2 cups packed.
Mint / Pudina Leaves : 1 cup loosely packed
Curry Leaves / Kadipatta / Curry Leaves : 10 fresh ones.
Green Chillies / Hirwi Mirchi / Tarni Mirsanga : 5-7 non spicy ones.
Ginger / Alle’ / Adrak : 1 inch piece
Garlic / Losun / Lehsun : 5-6 cloves.
** Wash and soak the basmati / jeera rice for 30 minutes. Rinse well and put it in a colander for the excess water to get drained off well. Keep this ready aside.
** Hard boil the eggs, shell them and cut them vertically into half and keep them ready aside. For perfect method of Hard boiling of Eggs, please check the link given at the bottom of this recipe. I have included some tips on getting eggs boiled to perfection.
** For the Masala to be Ground : Add in the coriander leaves, pudina leaves, curry leaves, green chillies, ginger and garlic in a mixer grinder and grind to a very smooth paste with minimum water. The paste should be ground very fine. Keep it ready aside.
** Peel off the skin of the onion and slice them lengthwise into fine slices and keep them ready aside. Mix the finely chopped coriander leaves and pudina leaves well and keep it aside ready too
** For Frying the Eggs : Heat the oil and ghee in a flat non stick pan which will hold all the eggs half intact. When hot, lower the heat to minimum and add in the chilly powder, biryani masala powder, haldi powder, pepper powder, salt and curry leaves and fry for a minute.
** Now place the egg halves with the sliced yolk side facing down and let fry on low heat for 3-4 minutes. Then slowly with the help of tongs gently flip each egg half and let fry the other side too. Remove and keep this ready aside to be added on to the biryani later.
** Heat oil + ghee on a thick bottomed kadai, when hot lower the heat and add in the curry leaves and bay leaves and fry for a minute. Then add in the sliced onion and fry till the onions turn light brown in colour. Now add in chilly powder, biryani powder, goda masala powder, coriander powder, jeera powder, fennel powder, turmeric powder and continue frying for 2 minutes.
** Now add in the ground masala and further fry all for a good 5-7 minutes on low heat. Now add in the drained rice and mix well and fry for atleast 2 minutes. Cover with a lid and let cook on steam for 1-2 minutes. Now add in the salt to taste and the boiling water to the ingredients in the kadai and mix well. Raise the heat and let all come to a boiling point.
** Once it comes to a full boil, lower the heat and cover with a tight lid and cook till 75% done. Now add in half of the finely chopped coriander+pudina leaves and the beaten curds and mix well. Then place the prepared masala egg halves on a layer on the biryani and garnish with the remaining finely chopped coriander+pudina leaves on it. Now cover with the lid and further cook till done.
** “Spicy Egg Biryani” is done and ready to be served. You can serve this with any dish as an accompaniment of your choice or even just plain curds or raita too. But there is trend of serving biryani with a side dish gravy sort in restaurants and it does go well. I tried out my own variation of a side dish for serving with biryani with Kasoori Methi “Spicy Kasoori Methi Masala (Dried Fenugreek Leaves Curry)” and served the same together and it was an awesome combo. Do try out the combo and enjoy with your family and friends.
** For the “Spicy Kasoori Methi Masala (Dried Fenugreek Leaves Curry)” Recipe, Please follow the link given below …
** For the “Method of Perfect Hard Boiled Eggs”, Please follow the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
No comments:
Post a Comment
Thanks.