Biryani

 Egg Briyani

What is briyani?

Briyani is a type of mixed rice that originated among Indian subcontinent Muslims. It is made with Indian spices, rice, and usually some type of meat (chicken, prawn, fish), or without meat in some cases, and sometimes egg and potatoes are added.

Ingredients

2 cups of basmati rice.

6 eggs

2 tomatoes

Two green chillies

1 carrot

2 onions

1 capscicum

Salt as per taste.

12 tsp of turmeric powder

1 tablespoon Kashmiri red chilli powder

1 tablespoon briyani masala

Oil

Butter

Cumin seeds

1 tablespoon of ginger-garlic paste

1 teaspoon kasuri methi

Coriander leaves

Lemon juice

Recipe

Boiling egg

Making egg biryani

Heat a pot or pressure cooker with oil. Add whole spices – cinnamon, star anise, shahi jeera (or cumin), cloves, bay leaf, and cardamom. Sometimes I first fry capsicums in oil for a few minutes and set them aside. I use them towards the end as garnish.

When they begin to sizzle, add the onions and green chillies. Then fry till lightly golden.

Add ginger and garlic paste and fry until the raw smell goes away.

Add tomatoes, turmeric, red chilli powder, salt, yogurt, coriander, and mint leaves. Mix and cook till the tomatoes become mushy.

Add the eggs and the biryani masala powder. If you wish to use potatoes, you can use them at this stage. Mix well and cook until the mixture thickens and begins to leave the sides of the pan.

Pour water and adjust salt if needed. Bring the water to a boil.

Add rice. I also added some fried capsicum here.

If using the pressure cooker, close the lid and cook for 1 whistle on a medium flame. Set aside the heat.

Fluff up the biryani when you open the lid.

Serve egg biryani with lassi.