Delicious World of Chefette Spicy

formerly Ladles and High Heels

Sunday is for Biriyani

2 Comments

I cannot believe this is my first post on Biriyani! It is my all-time favorite dish and can eat it everyday if I had to. Thankfully, this world is big enough for more than hundred versions of Biriyani recipes and this one is from one of my best friends, A. It has a wonderful flavor and the spices can be adjusted according to how you want it to taste. This recipe was for Chicken Biriyani but since we are all non-meat eaters at home, I converted it into a very tasty egg biriyani. And boy! It sure doesn’t disappoint.

The vegetables you add could range from frozen vegetables in a bag or freshly cut ones. You can add mushrooms or Paneer (Indian cottage cheese) also to make it more interesting. But really, even without vegetables other than onion and tomato, this is an awesome dish and one I keep going back to!

Here is how I made it:

Spicy Egg Biriyani

Ingredients
One huge onion, chopped

Two Roma tomatoes, chopped

One cup mixed vegetables (if using)

Four pods of garlic, grated

One inch piece ginger, grated

Four Thai red chilies

One tsp turmeric powder

Half tsp cayenne pepper (this can be omitted or the quantity can be reduced)

One and a half tsp Garam Masala ( reduce if you hate a strong Masala taste)

Two tsp salt

Half a bunch cilantro

Half a bunch mint leaves

A generous pinch dry fenugreek leaves/Kasuri Methi (You could buy this in the Indian store or just omit it. But it does add a wonderful taste that cannot be replaced with anything else)

Spices-
A two inches stick of cinnamon

Two pods of cardamom

Two pieces of cloves

One bay leaf

Four Tbsp vegetable oil (or replace two with butter for extra flavor

One and a quarter cups Basmati rice

Two and a half cups water

Four hard-boiled eggs

Method
Before you start cooking, soak the rice in some water. In a dutch pan or a heavy bottom pan, heat the oil/butter. Reduce the heat to medium, add the spices to the pan and fry lightly. When the fragrance of the spices fills your kitchen, add the onion, ginger, garlic and chilis. Saute for a few minutes and add the tomatoes. This is when you add your other vegetables too if you are using. That includes mushrooms. If using Paneer, add it after the biriyani is completely done. Now mix in the turmeric, cayenne, salt and Garam Masala. While the vegetables cook, drain the rice and add it to the pan. Fry for a few minutes until the water is all absorbed. When done, add the cilantro, mint and Fenugreek leaves.

Pour in the water, give it a swish and check for salt. If it is spicier for your taste, don’t worry. The rice will absorb it as it cooks. Now close 90% of the pan with a lid and let it cook for seven minutes. The rice will be half cooked by then. Give it a gentle toss, replace the lid and turn the heat to low. Cook it for roughly eight more minutes, until the water is all absorbed and the rice and vegetables are cooked. You can add the Paneer now. The South Indian Biriyani is never too flaky. It is a little lumpy but not mushy.

Serve hot with Raita and the egg. Yumm!

Advertisements

Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

2 thoughts on “Sunday is for Biriyani

  1. Yes yummm… Going to make after Ayudha Pooja

  2. Pingback: Mid-week Crisis: Tomato to the Rescue |

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s