Biryani with egg and silver garnish, served with other dishes
Ingredients for this Egg Biryani Recipe
• 2 cups rice
• 100 gram ghee or sunflower oil
• 4 tomatoes
• 5 big onions
• 1 cup cut small onions
• 2 cinnamon sticks
• 2 cloves
• Big elaichi cardamom one piece
• Shah jeera – 1 tsp
• Green chillies – 4
• Ginger – small piece
• Garlic- three pods small
• Coriander leaves – small cup cut
• Mint half cup cut
• Celery – little bit – one stalk
• Two slices bread in small pieces
• Cashew and raisins 50 grams each
• Pepper corn = 5-6
Soak the rice in water – 15 minutes max and keep it aside, after draining the water.
Cinnamon sticks, pepper corn, and big elaichi, cloves are put into half
the total ghee and heat it. Then put the rice into the mix, and then fry
it till it becomes light brown – 3-4 minutes. Then keep it aside.
Remaining ghee in another frying pan, add the nuts and the raisins and
fry it till golden brown and keep it aside. Then in the same oil add the
1 cup small onions and fry it till its golden brown and keep it aside.
The 5 big onions are chopped finely and then added to this oil till its
brown. Now make paste – ginger, green chilles, garlic, and shah jeera
and put this paste into the onions. Then add the tomatoes, coriander
leaves and mint leaves and fry it till the masala smell comes up –
altogether it takes around 10 minutes of cooking. Remove half of this
mix and keep aside- and make it into a paste. In the remaining onions,
add 3 cups of water and add to the rice and add salt for taste. Cook
till rice is cooked and water is absorbed. The remaining paste put
boiled eggs and fry it – 3-4 minutes till the masala sticks to the eggs.
The eggs can be kept on top of the biryani along with the bread fry.
Red chili powder is not used because green chili is added as a paste.
Lime is not used because we have used plenty of tomatoes. Poppy seeds
have not been used. Turmeric can be added as a pinch. Lime is used when
we go for the layering method.
Serves 4 people
Egg Biryani Recipe
March 13, 2012 – 5:47 pm
Here is a list of items required to make egg biryani recipe.
This is a pretty exhaustive list and its very unlikely that all these
are required for preparing egg biryani. But having this in place means
you are well prepared to make any egg biryani recipe you find on the
internet or cooking books.
• EGGS
• BASMATI
• Coconut
• Masala
• Onions
• Tomato
• Mint leaves
• Coriander leaves
• Chilli powder
• Green chillies
• Turmeric powder
• Biryani masala
• Garam masala
• Curd
• Lime
• Garlic paste
• Ginger paste
• Pepper powder
• Cardamom
• Clove
• Cinnamon
• Cumin seeds
• Anise
• Bay leaf
• Stock cube
• Lime juice
• Salt
• Oil
• Ghee
• Coriander stalk
• Poppy seeds
• Garnishing
• Raisins
• Cashew
• Saffron
• Milk
Egg Biryani Recipe
March 13, 2012 – 5:40 pm
One important part of the preparation of Egg biryani is the
amount of chillies prescribed in the recipe. While Indian cooking is
generally spicy, its important not to overdo it. Lots of people are
exposed regularly to continental cooking and palates are changing. And
having spicy egg biryani is not the same as having hot egg biryani.
Spices mean a lot more than chillies – flavor, aroma, and layering of
tastes. Too much chilli in your egg biryani can easily spoil the taste
by overcoming all the other flavors.
All the egg biryani recipes use green chilies. (If you see any egg
biryani recipes that use red chilli, do drop us a line). Red chilli is
used in the powder form (we will deal with this topic in the article on
masalas used in Egg biryani).
Green chillies used in egg biryani are usually used in a few simple formats.
1.The term used is ‘Slit’
2.They also use the term ‘slit long’ which is a lengthwide cut to let out the spiciness
3.Finely chopped – this means the green chilli is cut into small pieces and mixed with the biryani basmati rice.
The main difference in using these formats ‘Slit’ versus ‘Chopped’ is
that in the slit format, the chilli can be removed after the garnishing
stage, and the person eating the egg biryani is unlikely to bite it.
On the other hand the chopped format is likely to be eaten , so make
sure that the chili is not too hot if you are using the chopped format.
The pieces also need to be very small to control how hot it is and allow
the seeds to be released. The chopped format releases more heat into
the biryani.
The number of green chilies used in the egg biryani recipes we
checked out varies. The most popular number is 2 chillies and typically
slit lengthwise. There was one recipe with 5 green chillies , but that
had the omlette format which means an omlette had to be created, cut
into pieces and added with the rice. The recipe in question also had
more onions. Typically egg biryani recipes with more chilies have more
than 2 and a half cups of rice, atleast 6 eggs, and more onions.
Just like salt, chili is a matter of taste, and since the hotness
levels of chilies vary , it’s a call you have to make while cooking egg
biryani. Red chili powder might be a more controllable option
considering it’s a more standardized taste, whereas in the case of green
chilies, an occasional chili might be much hotter than the others which
can mess up the spiciness levels in the egg biryani.
If you are going to go bold on chilies, make sure you have tomato and
onion raita in handy, preferably chilled. And a few thick slices of
onion and tomato for garnish. That helps someone who might you’re your
spice levels to be a bit hot, to temper the heat with the curd and
onion/tomatoes.
Egg Biryani Recipe
March 13, 2012 – 5:32 pm
One of the most important parameters of egg biryani is obviously
the rice. Even a layman knows that Basmati rice is used. For cooking
the rice water is used, in addition to the various flavoring. We have
seen that egg biryani recipes regularly contain between 2 and 4 cups of
basmati rice for preparation. 2 cups is just about the average. Assume
that at an average, 1 cup of basmati rice is sufficient for two people.
At 2 cups we are talking 4 people. There are some recipes that
prescribe a 2 and a half cups to be sufficient for 6 people. It’s a bit
of confusion as to how much a “cup” should hold, but based on
extrapolation of recipes, we have 2 and a half to three cups equivalent
to 500 grams of rice.
Rice is soaked in water for a length of time – which varies between
recipes. The “soak” time for basmati rice for egg biryani starts from a
minimum of 10-15 minutes to half an hour to 45 minutes. That’s what some
recipes mean when they say – pre soaked.
The ratio between rice to water, for cooking purposes, is around 1:1
or 1: 1 1/2. If you are cooking the egg biryani in the ‘Dum’ style, then
you can leave a bit of cooking towards the end by using the steam
generated when cooking. I.e the rice will be left a bit undercooked
towards the ending.
In some cases coconut milk or lime juice is added while cooking the
basmati rice in water(apart from the other ingredients). We will cover
that in the next article. In many egg biryani recipes, the basmati rice
is fried first for a while before adding to the water (or water being
added to the mix).
Egg Biryani Recipe
March 13, 2012 – 4:58 pm
Typically eggs are done in a couple of ways. Hardboiled eggs
are pretty much a staple- that’s what puts the ‘egg’ in egg biryani in
any case. Some biryani recipes also contain Eggs in omlette format.
These recipes have a requirements for a few more eggs than usual , for
the shredded omlette or even the occasional scrambled eggs which will be
added to the rice for additional egg-dum
After being hardboiled, eggs are shelled. The shelling can be done in
advance of the preparation or timed along with some process that takes
place during the preparation. That depends on how much time you have at
your disposal. Egg biryani is one of the more simpler biryanis and lots
of people prepare it when they have less time when compared to making
chicken or mutton biryani. The marination process for the egg is simple
when compared to Chicken or mutton biryani. Running cold water on the
egg helps in peeling it easier.
To help the egg capture flavor several visual and textural serving styles are followed.
This includes
•Giving 4 long cuts to the side of each egg without causing it to separate
•Cut each egg into two pieces.
•Some shell the egg and cut it to discard the yolk and use only the white part.
•The egg can be cut into thin rings. This is usually used when the egg
is used only at the ending of the preparation of the egg biryani, in the
garnishing stage.
•In some egg biryani recipes the egg is just added whole or pricked with a fork before adding to the masala mix or the rice.
•In some cases each egg is cut up into 4 pieces. This is used when the
egg biryani is packed in a small container – like a lunch or picnic box.
This is easier to eat with the fork, as opposed to whole eggs which
might be a handful if you are eating on the go and want to use the fork
and spoon.
Egg Biryani Recipe
March 13, 2012 – 4:54 pm
The average number of eggs that seem to be used in Egg biryani
recipes is 6 eggs. There are some egg biryani recipes with just 2 eggs,
while on the other hand there is one recipe with 8 eggs!.
Generally when more eggs are used in the egg biryani recipe, its usually
because some of them are used in making egg omlettes , which are then
cut up into pieces and used in the rice, in addition to the other eggs
which may be used in the masala or finally laid as garnish on top.
Here are some examples of Egg biryani recipes with the number of eggs that they use in the recipe.
6 eggs:
http://ruchikrandhap.blogspot.in/2011/09/egg-dum-biryani.html
http://hyderabadi-kitchen.blogspot.in/2006/08/hyderabadi-egg-biryani.html
http://ashwita.com/recipes/recipes.php?q=Egg+Biryani
http://food.sulekha.com/hyderabadi-egg-biryani-id8340-22096-recipe.htm
http://www.daawat.com/recipes/indian/rice/eggbiryani.htm
8 eggs:
http://www.indianfoodforever.com/non-veg/eggs/egg-biryani.html
3 eggs:
http://padmasrecipes.blogspot.in/2009/12/egg-biryani.html
http://www.aayisrecipes.com/2009/07/09/egg-biryani/
The number of eggs used in the egg recipes is a factor in how many
people it is meant to serve. Typically the number of people meant to be
served with an egg biryani with 6 eggs is 4-6 people. I.e atleast 4
people can be served. This means out of 4 people if atleast 2 people
want to have more than one egg, its still fine. If everyone keeps to one
egg each – it should serve 6 people. The number of people that can be
served is also a function of the amount of rice, so consider that when
you plan to cook for more people.
No comments:
Post a Comment