A healthy delicious breakfast, small fight with sister, a flavor packed
lunch, movie with sis and parents, a visit to the park with friends has
been a routine on Sundays during my childhood. Sunday lunch was always
special at home. Everyone was there...enough time to enjoy and eat
food...is a small part that I still adore...Unlike me Mom used to make
variety rice only on Sundays or if guests are around...normal days the
meal would be an elaborate one with curries, stir fries, rice,
sides..Where as the lazy me loves to prepare variety rice everyday..
This is one such dish from her variety meal recipe...
Egg-3(Boiled and peeled)
Green peas-1/4 cup(frozen)
Ginger garlic paste-1 tbsp
Onion-1 no(thinly sliced)
Tomato-2 nos(big one)
Salt to taste
Onion-1/2 of medium one(thinly sliced)
Coriander leaves-2 tbsp
Oil-1 tbsp
Spices:
Bay leaves-2
Cloves-7 no
Fennel seeds-1 tsp
Cardamom seeds-1/4 tsp
Cinnamon-1 1/2 inch piece
Spice Powders:
Red chili powder-1 tsp
Turmeric powder-1/2 tsp
Coriander Powder-2 tsp
Biryani Masala-1& 1/2 tsp
To cook Rice:
Rice-1 1/2 cup
Water-21/2 cups
Salt to taste
Ghee-1 tsp
Method of Preparation:
1. Cook the rice 80% with the required water,salt and ghee.Once cooked
fluff the rice and set aside.The above measurement is given to cook rice
in pressure cooker.
2. Boil and peel the eggs, slit them without cutting to edge and set aside.
3. Heat little oil/ghee in wok and fry the thinly sliced onions till
turns golden brown. Drain and set aside.Then add oil in a wok. Add the
spices to it and fry for few seconds.
4. Then add onion and ginger garlic paste and cook till it turns
translucent. Add spice powders and mix well for a minute till raw smell
goes.
5. Add tomato and cook till it is soft and mushy. Add peas and cook covered till it is soft.
6. Cook on low heat. Add a few tbsp of water if really needed.Add salt and mix well.
7. Now add the eggs and give it a good mix along with a tbsp of coriander leaves.Turn off the heat.
To assemble:
1. Take a pressure cooker and add half of the masala at the bottom.
Layer this with rice and add remaining masala and another layer of rice.
2. Drizzle little ghee on top and close the lid. Cook on low heat with
whistle on for 15 to 20 mins. See that it doesn't whistle.
3. Turn off heat and wait till the pressure goes for about 10 mins. Then
open the cooker and transfer the biryani to a bowl. Add the remaining
coriander leaf, fried onion and serve warm with a squeeze of lemon
juice.
Notes:
1. Cook rice in the way you are comfortable with. The rice should be 3/4th cooked and have stand alone grains
2. Instead of cooking the biryani in pressure cooker you can cook it in
oven too. In that case preheat the oven to 350F. Grease a baking dish.
Layer half the masala and then half the rice. Add another layer masala
and then rice. Add the fried onion on top and drizzle ghee on top.Cover
and cook for 25 to 30 mins.
3. You can use green bean,carrots or a mix as veggie here.or use no veggie at all too.
4. If using dried variety of peas soak and cook earlier. Then add to the masala and continue cooking.
5. Add salt accordingly.
