Starting from my college life, my most tempting food was "Egg Briyani". I heard from my friends, in hotel they will insert egg in chicken briyani kuska and serve as egg briyani. So never had it before. Just tried it today. It was scrumptious.
Preparation time: 15 mins
Cooking time: 20 mins
Serves : 2
Ingredients:
Basmathi rice - 1 cup (200 gms)
Water - 1 3/4 cup
Thick Curd - 50 gm
Onion - 4 (medium sized onion, thinly sliced length wise)
Tomato - 1 (finely chopped)
Ginger garlic paste - 2 teaspoon
Green chilli - 1(slit into 2)
Mint leaves(pudhina) - ¼ cup tightly packed chopped mint leaves
Coriander leaves - ¼ cup tightly packed chopped coriander leaves
Salt - to taste
Oil & ghee mixed - 2 tablespoon
Turmeric powder - 1/4 teaspoon
Briyani masala - 1teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Whole Spices:
Cinnamon stick/ pattai - 1
Cloves / lavangam - 3
Elachi - 2
Bay leaf/ brinji ilai - 1
Star anise/ anachipoo - 1
Method:
1. Wash and soak basmathi rice for 20 mins. Drain water and fry it in a kadai by adding 2 tablespoon oil.
2. Boil egg for 12 mins in medium flame. Remove outer shell and slit it gently. Make sure it is not cut into halves.
3. Shallow fry 2 thinly sliced onion until it turns into crispy, golden brown colour. This fried onion enriches the taste of briyani as well it is used for garnishing.
4. Heat oil in pressure pan and add whole spices one by one and saute well. Add 2 thinly sliced onion and cook well until it turns translucent colour. Add tomato, green chilli, ginger garlic paste, coriander and mint leaves. Saute well for 2 mins.
5. Add turmeric powder, salt, garam masala powder and briyani masala and mix well. Add curd and cook the mixture for another 2 mins. Finally add oil fried rice and water. Mix well and check for salt and spiciness.
6. Before closing the lid of pan add boiled egg, few mint and coriander leaves and half the fried onions.
7. Pressure cook it for 4 whistles and switch off the flame. Once pressure goes off, garnish it with left fried onion and coriander.
Yummy, tasty and exotic Egg briyani is ready be served. Serve it hot simply with onion raita.
Preparation time: 15 mins
Cooking time: 20 mins
Serves : 2
Ingredients:
Basmathi rice - 1 cup (200 gms)
Water - 1 3/4 cup
Thick Curd - 50 gm
Onion - 4 (medium sized onion, thinly sliced length wise)
Tomato - 1 (finely chopped)
Ginger garlic paste - 2 teaspoon
Green chilli - 1(slit into 2)
Mint leaves(pudhina) - ¼ cup tightly packed chopped mint leaves
Coriander leaves - ¼ cup tightly packed chopped coriander leaves
Salt - to taste
Oil & ghee mixed - 2 tablespoon
Turmeric powder - 1/4 teaspoon
Briyani masala - 1teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Whole Spices:
Cinnamon stick/ pattai - 1
Cloves / lavangam - 3
Elachi - 2
Bay leaf/ brinji ilai - 1
Star anise/ anachipoo - 1
Method:
1. Wash and soak basmathi rice for 20 mins. Drain water and fry it in a kadai by adding 2 tablespoon oil.
2. Boil egg for 12 mins in medium flame. Remove outer shell and slit it gently. Make sure it is not cut into halves.
3. Shallow fry 2 thinly sliced onion until it turns into crispy, golden brown colour. This fried onion enriches the taste of briyani as well it is used for garnishing.
4. Heat oil in pressure pan and add whole spices one by one and saute well. Add 2 thinly sliced onion and cook well until it turns translucent colour. Add tomato, green chilli, ginger garlic paste, coriander and mint leaves. Saute well for 2 mins.
5. Add turmeric powder, salt, garam masala powder and briyani masala and mix well. Add curd and cook the mixture for another 2 mins. Finally add oil fried rice and water. Mix well and check for salt and spiciness.
6. Before closing the lid of pan add boiled egg, few mint and coriander leaves and half the fried onions.
7. Pressure cook it for 4 whistles and switch off the flame. Once pressure goes off, garnish it with left fried onion and coriander.
Yummy, tasty and exotic Egg briyani is ready be served. Serve it hot simply with onion raita.
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