This Biriyani was born out of my brother’s dinner craving for a spicy biriyani, but we had no chicken in stock! This is more of masala rice than a biriyani but will definitely help you sort your cravings. So let’s get into the recipe.
|
Ingredients |
Measurements |
| Onion |
3 Big |
|
Tomato |
1 medium-sized |
| Ginger garlic paste |
2 tbsp |
|
Mint leaves |
6-7 leaves |
|
Green chilli |
1 slit |
|
Curd |
3 tbsp |
|
Rice (of your choice) |
2 cups |
| Oil |
1 tbsp |
| Ghee (clarified butter) |
1 tbsp |
|
Whole spices |
1 bay leaf, 2 cloves, 2 cardamoms, 1 star anise, 1 cinnamon |
|
Turmeric powder |
1/2 tsp |
|
Chilli powder |
2-3 tsp |
|
Coriander powder |
2 tbsp |
| Chicken Masala |
2-3 tsp |
|
Salt |
As per taste |
| Eggs |
3-4 boiled |
Procedure:
- Wash the rice well (goes without saying) and soak it for a minimum of 30 minutes.
- Meanwhile thinly slice the 3 onions, dice the tomatoes and slit the green chillies and keep aside. Boil the eggs as well. That is your prep done.
- Into a pressure cooker, add the oil and ghee, once it heats up add the whole spices and let them release the wonderful aroma.
- In goes the green chilli and the sliced onions. Sautee until the onions turn translucent.
- Add the ginger-garlic paste and cook until the raw flavour goes away. Season the onions with salt.
- Once the onions turn golden brown, throw in the mint leaves and let it wilt and release flavour.
- Time to add the powdered spices: 2 tsp red chilli powder, 1.5 tbsp coriander powder, 1/2 tsp turmeric powder and 2 tsp chicken masala. We will use the rest of the spice to fry the boiled eggs.
- Once the masala cooks, add the chopped tomatoes, a pinch of sugar to balance the flavour and cook until the mixture releases oil from the sides.
- Add the curd and let it cook.
- Add the rice without the water and combine it with the masala.
- Add enough water depending on the rice you use, I used the variant ‘Ponni‘, short-grain rice which needed twice the amount of water. So 4 cups of water for 2 cups of rice and I pressure cooked it for 3 whistles.
- Once the rice cooks, let us fry the boiled egg and seal it with flavours. Into a kadhai add oil and the rest of the spices. Toss the boiled eggs into the oil.
- Serve hot with pickle and salad. Enjoy
Your just awesome anjana Cheachi….💋😍
Ayyo, thank you 😀 So are you
Went through your instagram and got stuck with the image of egg masala rice and came running into your recipe blog. Gonna try this today. P.s- my mouth is still watery thinking about the photo.
Yeay, do let me know how it goes <3