Source: Adapted from 'The Epicure Cookbook' by Ms. Ummi Abdulla Serves: 4 adults
Cinnamon stick - 4 small pieces
Ingredients:
1- Basmati rice - 2 1/2 cups (500g)
2- 3tbsp ghee
3- Cardamom - 4
Cloves - 4Cinnamon stick - 4 small pieces
4- Onions - 3
1 big onion, thinly sliced for rice
1 big onion, chopped for egg masala
(and another for the omelette)
5- For rice:
Green chillies - 4
15-Salt to taste
- Wash and drain the rice on a colander.
Garlic cloves, medium sized - 4
Ginger - 1 inch piece
Ginger - 1 inch piece
6- Water - 5 cups
7- Eggs - 3
7- Eggs - 3
Grated coconut - 2 tbsp
Onion, chopped - 1
Onion, chopped - 1
Green chillies, finely chopped - 2
Red chilly powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Salt to taste
Salt to taste
8- For egg masala:
Green chillies - 4
Garlic cloves - 6 big
Ginger - 3 inch piece
Garlic cloves - 6 big
Ginger - 3 inch piece
9-Tomatoes, chopped - 1 medium sized
10- Biriyani Masala - 1 1/4 tsp
11- Freshly squeezed lemon juice - 1 1/2 tbsp
Coriander leaves, chopped - 1/3 cup
Mint leaves, chopped - 1/4 cup
Coriander leaves, chopped - 1/3 cup
Mint leaves, chopped - 1/4 cup
12- Ghee - 2 tbsp
Biriyani masala - 2 pinches
13- Hardboiled eggs, halved - 4
Biryani Masala - a pinch
Pepper powder - a pinch
Salt to taste
14- Oil for making omelettes and frying hard boiled eggs
Biryani Masala - a pinch
Pepper powder - a pinch
Salt to taste
14- Oil for making omelettes and frying hard boiled eggs
15-Salt to taste
Method:
- Hard boil 4 eggs
- Make Biryani Masala
- Grind (5) and (8) into coarse pastes and keep aside.
- Wash and drain the rice on a colander.
- Heat ghee in a pot and add (3).
- Once their aroma hits ur nose add thinly sliced onions and sauté till it is transparent
- Add the ground (5), stir well till the raw smell disappears.
- Add rice and stir continuously for 2-3 minutes in low heat.
- Add this to a microwave safe bowl with 5 cups of water add salt and cook at full power for 20 minutes or until rice is done. Using a fork, gently fluff up the rice.
- While rice is cooking, make omelette and egg masala
- Beat the eggs and add all the other ingredients and mix well.
- Heat the oil in a pan and make two omelettes out of this mixture.
- When done, transfer to a chopping board and cut them into small bite sized pieces and keep aside.
- Heat oil in a pan and cook thinly sliced onion, till they turn transparent; now add ground (8) and sauté till it gives out a roasted smell.
- Add chopped tomatoes and saute for a few more minutes.
- Now add the Biryani masala, and combine well especially at the base.
- Add bite size piece of omelette and blend well, followed by chopped cilantro/coriander and mint leaves. Sprinkle lemon juice, mix well. Do a taste test here and adjust the salt. Turn off the stove and remove from heat.
- Pour 2 tbsp ghee into your cooking vessel (oven –safe dish); spread half of the rice at the bottom, followed by the egg masala and sprinkle two pinches of biryani masala; spread rest of the rice as the top layer and add 2 tbsp ghee.
- Pour 2 tbsp ghee into your cooking vessel (oven –safe dish); spread half of the rice at the bottom, followed by the egg masala and sprinkle two pinches of biryani masala; spread rest of the rice as the top layer and add 2 tbsp ghee.
- Preheat oven to 350 F. Close the pot with aluminum foil, put the lid back on and cook for 30 minutes.
- While rice is at the final phase of cooking, hard-boil 4 eggs and when done, halve them. Sprinkle biryani masala, pepper powder and salt on halved eggs and shallow fry them in oil for a minute. Remove from the pan.
- Layer rice and egg masala or simply mix the rice and egg masala together and garnish with boiled and fried egg halves.
- While rice is at the final phase of cooking, hard-boil 4 eggs and when done, halve them. Sprinkle biryani masala, pepper powder and salt on halved eggs and shallow fry them in oil for a minute. Remove from the pan.
- Layer rice and egg masala or simply mix the rice and egg masala together and garnish with boiled and fried egg halves.
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