egg biryani

I love the biryanis most because I love to eat rice.Egg biryani are the most favorites of mine.Its a whole meal are very popular too for non meatlovers(like me)

 

 

 

1/2 cup ghee / oil
4 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Biryani masala (store bought)

 

 

 

 

Method:

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.Heat 1 2 tbsps ghee  tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala). Add the yogurt and combine. Cook for 5 mts till oil separates. Turn off heat and keep aside. Take a wide deep vessel to prepare the biryani. Add drizzle some ghee all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel. Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice. Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts. Remove lid, combine gently and serve hot with raita and curry of your choice.

bhindi with peanuts

Ingredients:-
Lady's finger (bhindi) 300gms cut diagonally into 1/4'' thick slices,about 1'' long
Peanuts 1/2 cup crushed
Garlic flakes 3-4 crushed roughly
Coriander powder 1 1/2 tsp
Garam masala 1/2 tsp
Salt as per taste
Red chilly powder 1/2tsp
Oil to fry:2 tablespoon

Method:

Heat oil for frying in a kadhai to medium hot temp.Add  bhindi and fry on medium flame for about 5 minutes till it gets cooked.Reduce flame.Add garlic and fry till it changes colour.

Add coriander powder,garam masala powder,salt, and chilli powder.
Stir for a minute on low flame.Add peanuts and bhindi.Stir,serve.

fish curry(tangra macher jhol)

I learnt this dish from my mother in law, but I added little variations to it.As she cooks everything without onion and garlic, I did the variation adding to the curry.


Fish : 4-8 pieces of tangra mach

Onion : 1small, chopped finely

Ginger garlic paste:2 teaspoon

Turmaric powder: 1/2 teaspoon

Red chili powder:1 teaspoon

Tomato :1 finely chopped

Oil: to fry each fish separately.

salt as per taste.

Method:First fry the fish. Keep aside.

Take oil in a wok and sauté the onions,tomato ginger-garlic paste and the bay leaves. Add all the spices to the sautéd onions and fry a bit. Add 2 cups of water. Cook the broth till it starts boiling and then add the fish pieces, take care so that those do not break. enjoy the fish currywith rice and enjoy eating.

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