EGG BIRIYANI


This biriyani is of no lesser taste compared to

the non-vegan ones .

You have to add the boiled eggs in the cooking

process and not after cooking rice.

Photo shows the consistency,before adding rice.

Do try this recipe and post in your valued

comments!

So,let’s get to the recipe right away!

INGREDIENTS

500 gm basmati rice

5-6 boiled eggs ( shells removed )

2-3 big onions sliced

3-4 green chillies slit

3 tomatoes (medium size)

1 tbsp chilli powder

1/2 tsp Kashmiri chilli powder

1/4 tsp turmeric powder

1/2 cup curd

Juice of 1 lime

3 cardamons

6 cloves

1 inch cinnamon

1 tsp saunf ( fennel seeds)

1 mace

1/2 tsp sea moss ( optional)

Mint and coriander leaves

1 tbsp garam masala powder

3-5 tbsp coconut oil+ ghee

1/2 cup coconut milk

Grind to a paste

2 inch piece ginger

10 cloves garlic

1 green chilli

METHOD

•Grind the ingredients marked for grinding.

•Wash and soak the rice .

•Heat oil+ghee in flat bottomed pan,and add

the whole spices first.

•Next add the onions,and allow to brown ( not burnt ) .

•Add slit green chillies ,ground paste,salt and

sauté for 2 minutes.

• Add tomatoes with turmeric ,chilli powders,

garam masala powder,and cook till tomatoes

are cooked to a mushy stage .

• Add curd .

•Add the boiled eggs with mint and coriander

leaves .

• Next add the strained rice and mix lightly,and

cook for another 2 minutes.

•Add warm water 1 inch above the rice

level,and coconut milk

•Sprinkle with mint and coriander leaves,and

slow cook till done,

•Smear a little ghee on top of the rice ,while

removing from fire .

Tip : If you have banana leaves,you could wash and keep on the surface of the rice,and cover while cooking . This brings out a lovely aroma and taste.

KERALA VEGETABLE BIRIYANI


India is blessed with different cultures,

languages,traditions, so is the Indian cuisine too.

If you take a look at the types of biriyani in

India,it is a long list.

Today i am going to share with you a biriyani

from the cuisines of Kerala!

This is not too spicy but has a good flavor

with  coconut milk creating the twist .

Before i go into the recipe, i would like to share

with you the method of frying crisp onions for

biriyanis and pulaos.

Fried onions for pulaos and biriyanis 

Onions sliced fine (quantity depends on how

much you need)

salt.

oil for frying.

METHOD

Transfer the sliced onions to a bowl.Add salt

and ,mix well with your hands for 3-4

minutes and squeeze out the water from the

onions .Fry the onions in oil till golden

brown.Drain on absorbent kitchen paper.Use

as required

For the Kerala biriyani

500 gm basmati rice washed and soaked for

half an hour.

2-3 onions sliced

5-6 green chillies sliced

2 tblsp ginger garlic paste

1-2 tsp chilli powder

1 tsp coriander powder

1 tsp cummin seed powder

1 tsp whole peppercorns

1 tsp.fennel seed powder

1 tbsp.garam masala powder

2 tomatoes coarsely pureed

few mint leaves

few coriander leaves

2 cups thick coconut milk

whole spices (3 cardamons,3 cloves,2 inch piece cinammon,sea moss a pinch,javitri a small piece)

2-3 cups vegetables of your choice cut (peas ,carrot,beans,cauliflower,potatoes).

1/2 tsp.turmeric

1/2 cup curd

salt to taste

1/4- 1/2 cup ghee

For the garnish

1 cup fried onions

1/4 cup fried cashewnuts

a few raisins fried in ghee.

saffron strands mixed in 1/4 cup milk (optional)

METHOD

Cook the rice  with required salt until 3/4th

done.Drain and set aside.

Heat ghee in a thick bottomed vessel or biriani

pot,and add the whole spices,onions and

fry till onions are light brown.

Add the green chillies,ginger garlic paste ,

salt,and spices and saute till raw smell is gone.

Next add tomatoes and cook for 5 minutes,and

then addthe cut vegetables.

Saute for a few minutes,and add 1 cup

water.

Cover and cook till vegetables are cooked.

Add coconut milk and remove from fire.

Transfer half of the gravy into another bowl.

Top the remaining gravy in the pot with half

the rice ,mint,and coriander leaves and half of

the garnish.Pour the remaining gravy on top of

the layered

rice,and lastly the remaining rice and garnish

the same way.

Add milk and saffron strands on top .

Cover with a tight fitting lid and cook on a slow

fire for 10 minutes.

Serve with raita and curries you prefer.

Variations:

The same recipe can be done with chicken  too.

In addition to the vegan list tender jak

biriyani,egg biriyani,paneer,or only cashew 

biriyani could be made with the same recipe

Try and let me know your valuable comments