When it comes to comfort food it has to be rice, hot and flavorful rice! I have a list of different ‘rice one pot’ meal recipes, I mean they are life savers for me 🙂 I remember the initial days of my cooking, it took long hours for me to cook my hubby’s favorite dish- Egg Dum Biryani! It has been his favorite weekend dish for years, and hence we had biryani literally every weekend!! On one weekend, back from a tiring shopping spree, I was almost reluctant to slave on the long process of making biryani though my heart was not ready to settle with anything other than biryani!
And tada…necessity is the mother of invention!! 😀 I came up with this quick and simple recipe for egg biryani 🙂 And guess what, my hubby just loved it! And ever since we’ve having this delish even on weekdays 🙂 🙂 So if you are craving for a delicious and quick comfort food, definitely this is it!
Biryani is a rice based dish made by layering cooked basmati rice with cooked/marinated vegetables, meat, poultry, seafood. The basmati rice and the meat/veggies are slow cooked together as the spices slowly flavor the rice and vegetables/meat/eggs. The aroma of the basmati rice when slow cooked with the spices is just divine.
Biryani is considered as an elaborate and lengthy preparation with layers of lovely flavors. But I find them pretty easy to put together, just like pot pies. And the best part is you can experiment with this dish by using different meat, poultry, even vegetables and fascinating combinations of spices. For my Egg Biryani, I have marinated hard boiled eggs and vegetables, with a lovely spice and vegetable gravy. Trust me, you can never go wrong in any family dinner or party with ‘this’ dish on your side!! Compliments will just flow in 🙂 Give this recipe a try,you will surely love it.
- 4 eggs
- 2 full cups basmati rice
- 1 tspn ghee (optional)
For the Gravy:
- 1 cup very finely chopped onions
- 1 large diced
- 2 heaping tspn coconut powder (dessicated/fresh)
- 3 big cloves of garlic
- 1/4 cup coriander leaves
- 1 cup diced vegetables (baby carrots, green beans, green peas)
- 1 tspn chili powder (adjust as per taste)
- 1/4 tspn turmeric powder
- 2 leveled tspn biryani masala (I use Shaan Biryani masala)
- 1 leveled tspn cumin-coriander powder
- 1/2 cup full fat yogurt (full fat curd)
- 1/2 coconut milk (you can use coconut milk powder)
- 4 tspn vegetable oil / ghee
- salt to taste
For the layering
- 1/4 cup cashew nuts
- 2-3 stalks of cilantro roughly chopped
- 1 large onion sliced finely
- a few strands of saffron
- 2 tbsp milk
- oil or ghee
Boil the eggs:
- Place the eggs in a wide, deep pan filled with enough water to cover them and bring the water to a rolling boil. Continue to boil for 2 minutes, turn off the flame, cover the eggs with a lid and set them aside. After 10 minutes transfer them to cold water & peel off the shells. Make 2 vertical long slits to the eggs from outside. Keep them aside.
Prepare the rice:
- Wash & soak the rice for about 10-15 minutes. In a deep pan, boil water. Add the drained rice to this boiling water, add salt to taste. Boil the rice on medium for about 3-4 minutes, then check if the rice is done. The rice must be 90 % cooked, check the rice grain by pressing it in your fingers. It should be a bit hard to feel. Now drain the rice off the excess cooking water, and spread it on a wide pan and let it cool. This separates the rice grains as they cools.
- In a large pan heat 3 tspn oil and saute the chopped onions.Add salt to taste and fry them till they turn pale pink.
- Meanwhile, blend the tomato, coconut powder and garlic into a fine paste.
- Now add this paste to the onions and fry nicely for about 5-7 minutes, until the oil separates from the paste.
- Now toss in the diced vegetables (green beans,baby carrots, peas, cauliflower), I like to add few veggies to the gravy. But you can do without these too.
- Saute the veggies for about 2 minutes.
- Add the biryani masala, turmeric, cumin-coriander, and red chili powder.
- Mix well, add 2-3 tspns of water and let it cook on medium for 3-4 minutes.
- In a bowl, take the yogurt and the coconut milk and blend in to a fine paste with a fork and keep aside.
- Take the gravy pan off the heat, and then gradually add the yogurt blend and mix softly. Also add the chopped cilantro. Put the pan on the stove and simmer it for about 2-3 minutes on low heat.
- Then remove from the heat and set aside.
- Also soak the saffron in the milk and set aside.
Layering the dish:
- Take a wide thick bottomed pan, heat 2-3 tspn of oil and coat the pan nicely with oil. When the oil is heated, layer the thinly sliced onions all over the pan, and let the onions fry until they are just brown.Keep stirring the onions while they brown.
- Also add cashews when the onions are half done, and saute them until they turn golden brown.
- Once the onions and cashews are browned ( the onions should be slightly browned, else they will taste bitter), take the pan off the heat.
- Spread the onions evenly in the pan, layer half of the cooked rice on the onions.
- Then place the boiled eggs on the rice, and layer the gravy evenly on the rice and egg layer. Sprinkle the cilantro on the gravy.
- Again add the rest of the rice on the gravy, spread evenly.
- Sprinkle the surface of rice with the saffron milk. Cover the pan with a well fitting lid. You can also cover the pan first with aluminium foil so that no steam escapes.
- Place the pan on very low heat, and cook for about 10-15 minutes.