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Egg biriyani

Egg biriyani

Published on August 8, 2020 | In | By
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It’s not uncommon for so many of us to plan ahead for Sunday lunch. That is for two reasons; the most important being that we make sure there’s a delicious meal on the table and the Sunday feels more relaxed when planning ahead !

This is what goes through my mind from Friday evening onward. Imagine my surprise one weekend when my cousin’s wife sent me pictures of all the prep she had made on Saturday to ensure that her kitchen was well stocked for Sunday. I chatted with a few more friends and realised that the ones who want to ensure that sunday is a feast day are the ones who like to plan ahead.

Also that works in ensuring that quality time is spent with the family instead of having to be stuck in the kitchen the entire morning !

I love reading cookbooks… Pratibha Karan’s book, ‘Biryani’ is something mom bought me over a decade ago. A few weeks ago I didn’t feel like going through the rigmarole of cooking a mutton biriyani for Sunday and  reached out for this book to look for options.

This egg biriyani seemed simple but I was surprised to see it listed under Tamil Nadu cuisine since the rice used was a long grain rice. Here we generally prefer to use the seeraga samba for a biriyani. It still made for an interesting read. We tweaked it a bit by adding fresh herbs, yoghurt and lemon. The flavours are light and tasty. I can’t quite decide which area this depicts…maybe a mix of Andhra and Tamil Nadu ?

Also I am always unsure if the correct term/pronunciation is “biriyani” or “biryani “… What do you think ?

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Ingredients

  • Eggs- 5 hard boiled and sliced-add a little salt
  • Tomatoes-8-10 (country)-made into a thick puree
  • Ginger garlic paste-1 Tbsp
  • Curd-1/2 C
  • Mint leaves- 1/4 C chopped
  • Coriander leaves and stalk-1/2c finely chopped
  • Onions-2 thinly sliced and fried to golden
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp or to taste
  • Freshly cracked black pepper-1-2 tsp
  • Basmatic rice or any long grain rice-2 C (washed and soaked for 20 minutes)
  • Water- 5 C
  • Cardamom-4
  • Cinnamon-1 medium size stick
  • Cloves-3
  • Bay leaves-2
  • Ghee/oil of choice-3 Tbsp
  • Salt to taste
  • Lemon halves-2
  • Ghee for garnish
  • Garam masala powder-1/2 tsp

Instructions

  1. Set the water on the stove to boil. Add in the cardamom,cloves,bay leaves and cinnamon.
  2. Drain the rice and add to the boiling water and cook until 3/4th done. Remove with a slotted spoon and set aside . Cover with an airy lid,like a net frame or a wire frame.
  3. Heat oil in a deep bottom pan. Keep the flame on low.
  4. Add the ginger and garlic paste and saute for a minute. Add the tomato puree, turmeric powder, salt ,pepper and red chilli powder and mix well. Cook until it reduces and the oil floats. Keep stirring.
  5. Add the curd and mix. Add the mint and coriander leaves, mix and take off the flame. Check seasoning. It should be slightly spicy and a bit tangy from the curd with the freshness of the herbs.
  6. Now for the assembly. Either this can be done in the same pot and left on dum on the stove or transfer to a dish to keep in the oven for 20 minutes.
  7. If keeping on the stove care must be taken to see that the heat is very minimal so that the bottom layer does not burn.
  8. Add a little salt to the cooled rice and toss in gently so as not to break the grains. Add the tomato puree to the bottom of the dish. Add a layer of the sliced egg using 4 out of the 5 eggs. Top with the cooked rice.
  9. Drizzle a spoon of ghee all over. Place in a low oven for 2o minutes until the flavours permeate through the rice and the rice is fully cooked and fluffy. Once done ,open the lid and gently turn it just a couple of times so that the rice grains get lightly coated with the masala.
  10. Before serving, top with the remaining egg slices, a sprinkle of garam masala powder, a few fresh coriander leaves and the fried onion strands.
  11. Serve with some lemon, a garlic raita and some pickled onions on the side.

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