Ingredients
Oil – 1 tbspBay leaf – 2
Cinnamon – 1 inch thin piece
Cloves – 3
Cardamom pods -2
Tomato - 2 finely chopped
Yogurt – 2 tbsp
Basmati Rice – 3 cups
Biryani/Garam Masala – 1 tbsp
Red chilli powder – 1 tsp
Flavoring
Saffron – ½ tsp dissolved in ½ cup warm milk
Ghee – 2 tbsp
Mint – 2 tbsp finely chopped (to garnish)
Masala fried eggs
Ginger garlic paste – 1 tbsp
Red chilli powder – 2 tsp
Black pepper powder – 1 tsp
Besan flour- 3 tbsp
Salt – 2 tsp
Eggs - 6 (boiled and peeled)
Fried onions:
Onions – 2 small onions, ½ cup, sliced thinly
Cashew nuts – 6
Oil – to fry (3 - 4 tbsp)
Masala
Cashew nuts – 6
Poppy seeds – 1/2 tbsp (soaked in warm water for 10 minutes)
Cumin seeds – 1/2 tbsp
Fennel seeds – 1/2 tbsp
Grated coconut – 2 tbsp
Garlic – 4 pods
Ginger – 1 inch
Green chilli – 4
Mint – 1/2 cup, chopped finely
Coriander leaves – 1/2 cup, chopped finely
Method
- Heat oil in a pan. Fry onions until crispy. Remove onions and keep in an air tight container
- Fry cashews in oil until golden brown. Set aside
- Mix all ingredients under fried egg masala. Score eggs with a knife. Add masala. Fry in low heat until. crispy Set aside
- Grind all ingredients in masala to a paste
- Soak rice in water for 20-30 mins
- In a pan, heat 2 tbsp ghee and 2 tbsp oil
- Add cardamom, cinnamon, cloves and bay leaves. Fry until aroma
- Now add tomatoes and ground paste. Cook until tomatoes are soft and mushy
- Add biryani and garam masala powder and cook for a couple of mins
- Reduce head and add yogurt. Mix well
- Add rice, salt and add 4.5 cups of water. You can substitute some of the water with coconut milk
- Pressure cook for 2 whistles and let steam out. Or, cook in low-medium heat for about 10 mins
- Add fried onions, cashews and mint
- Add saffron milk mix and keep covered for 10 mins
- Add eggs
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