Biryani Masala
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp Shahjeera
4 cloves
1 cardamom
1 flat cinnamon
¼ tsp grated nutmeg
1 whole mace
Grind everything to a fine powder.
Omelette
3 eggs
2tbsp grated coconut
A pinch of turmeric powder
1 big onion, chopped
¼ tsp chilly powder
2 Indian green chillies, finely chopped
Salt to taste
2-3 tsp Oil
Beat the eggs and add all the other ingredients and mix well. Heat half of the oil in a pan, pour half of the egg mixture and make a thin omelet. Repeat the process for the rest of egg mixture to make a thin Omelette. When done, remove it to a chopping board and cut them into small bite size pieces and keep aside.
Egg Masala
1 ½ cup big onions, chopped
4 green chillies
6 big garlic cloves (approx. one small pod)
3” inch piece of ginger, thinly sliced
½ cup tomatoes, chopped
1 ½ - 2tbsp freshly squeezed lemon juice
1 ¼ tsp Biryani Masala
1/3 cup fresh cilantro/coriander leaves, chopped
¼ cup fresh mint leaves, chopped
Salt to taste
2-3 tbsp oil
Grind ginger, garlic and green chillies into a paste and keep aside.Heat oil in a pan and cook thinly sliced onion, till they turn transparent; now add the ground paste and saute till it gives out a nice aroma. Add chopped tomatoes and fry for a few more minutes. Now add the Biryani masala, and combine well with the base. At this stage add bite size piece of omelette and blend well, followed by chopped cilantro/coriander and mint leaves. Sprinkle lemon juice, mix well.Turn off the stove and remove from heat.
Cook Flavored Rice
4 green chillies
4 medium garlic cloves
1” inch piece ginger, thinly sliced
1 medium size big onion, thinly sliced
3tbsp ghee
4 pods of cardamom
4 cloves
1 ½ ” inch flat cinnamon stick, broken into 4 pieces
2 ½ cups Basmati rice (around 1/2 kg)
5 cups water
Salt to taste
Grind green chillies, garlic and ginger into a paste and keep aside.Wash and drain the rice on a paper towel. When it is medium dry, heat ghee in a large skillet and throw in cardamom, cloves and cinnamon. Now add thinly sliced onions and sauté till it is transparent; then add the ground(ggg)paste, stir well till it gives out an aroma. Add rice and stir continuously for 2-3 minutes in low heat. Add sufficient boiled water and cook till rice is done.
Layering and Final cooking
4 tbsp ghee
2 pinches of Biryani Masala
Pour 2 tbsp ghee into your cooking vessel.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 drop 2 tbsp ghee. Cover with tight fitting lid(Do not let any steam escape).Place a tawa or a frying pan on slow fire and Place the biryani vessel on top of the frying pan and let cook for 10 minutes or so.
Conventional Oven Method:Preheat oven to 350 F. Close the oven safe dish with aluminum foil and cook for 30 minutes.
Fry Hard boiled Eggs
4 hardboiled eggs, halved
A pinch of Biryani Masala
A pinch of pepper powder
A pinch of salt
2tsp Oil
While rice is at the final phase of cooking. Sprinkle biryani masala, pepper powder and salt on halved eggs and shallow fry them in oil for a minute. Remove from the pan.
To Serve: After the final phase of cooking, let the dish rest undisturbed for minimum 30 minutes on your kitchen counter. Before serving, stir the entire dish gently, mixing rice with the egg masala and plate it. Place fried eggs on top and serve with Pickle and salad.
Recipe source : www.kitchenmishmash.blogspot.com.
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