Exquisite Corner

'Exquisite' means of such beauty or delicacy as to arouse intense delight .A food that's creative, thoughtfully prepared, beautifully presented and easy to eat makes it absolutely delicious.On this corner,I have tried to recollect the spicy memories and food that I have enjoyed, a delicacy that still persist on the corner of my heart.Hope you too will enjoy it. Bon Appetit !


Thursday, December 29, 2011

Egg Biriyani


  1. Basmati rice - 2 cups
  2. Eggs - 2 No:s,hard boiled
  3. Onion - 2 No:s,medium size,chopped
  4. Green chillies - 3 No:s,chopped
  5. Cinnamon- 1 inch length
  6. Cloves - 3-4
  7. Bay leaf - 1
  8. Cardamom - 2Nos
  9. Black pepper corns - 5- 6 No:s
  10. Tomato - 1 chopped
  11. Carrots - 2, chopped
  12. Chilly powder - 1 tspn
  13. Turmeric powder - 1/2 tspn (1/4  + 1/4)
  14. Garam masala - 1/4 tspn
  15. Salt to taste
  16. Ghee - 1 tspn
  17. Oil - 1tspn
  18. Water - 3 cups + 1/2 cup
  19. Biriyani essence - 2 drops

For seasoning

  1. Ghee - 1/2 tbspn
  2. Onion - 1 ,thinly sliced lengthwise
  3. Cashewnuts - 6-7 No:s
  4. Raisins - 6-7 No:s

How to make

     Heat ghee in a pressure cooker , add 5- 9 ingredients and saute till fragrent. Add choped onion(1) and green chillies(2 No:s) chopped and saute til the onion is translucent. Add cleaned rice, turmeric powder(1/4 tspn ) and saute for 3 minutes. Add chopped carrot,water and salt .Cook for 3 whistles. Open the pressure cooker when the pressure is fully released and spread the rice on a plate to cool.

      Meanwhile, heat oil in a wok / kadai, add the remaining onion and green chillies and saute till the onion is translucent. Add chopped tomato,chilly powder,turmeric powder and garam masala powder.Saute till the raw smell leaves. Add 1/2 cup water.Make slits on the hard boiled eggs using a knief. Add salt and eggs to the wok and saute well so that the masala is well coated on the egg. Now layer the egg masala in a biriyani dish. On top of it layer the cooked rice. Then again layer the egg masala  over rice. Cover it with the remaining rice.Cover with a lid and simmer for a few minutes.

    Fry the onion in ghee. Make sure the onion turns golden brown in color and set aside. Fry the cashewnuts till they get a golden brown color. Set aside. Fry the raisins. Add the fried ingredients to the biriyani and add biriyani essence and keep it covered for 5 minutes. Serve with raita.

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