Egg Biryani

There are many different recipes for Egg Biryani.  To my knowledge, different states prepares this dish in different ways thus adding a touch of local flavor and authenticity. I have presented a simple method of preparation which is based on the preparation guidelines of my vegetable biryani with few alterations.

Ingredients:



Egg - 3, hard boiled and outer skin removed

Rice - 2 cups

Onion - 1 large size, chopped

Tomato - 2 medium size, chopped

Ginger - 1 inch, chopped

Garlic - 3 cloves, chopped

Green chilli - 1 no

Red chilli powder - 1 teaspoon

Coriander powder - 1 tablespoon

Coriander leaves - 3 strings

Bay leaves - 1 no

Cardamom  - 3 nos

Poppy seeds - 1/2 teaspoon

Fennel seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Curd - 2 tablespoons

Salt - to taste

Oil/Ghee/Butter - 3 teaspoons

Method:



1) In a blender, add ginger, garlic, coriander leaves, green chilli, cardamom, fennel seeds, poppy seeds and coriander leaves. Grind them to a fine paste and keep it aside.

2) Wash the rice thoroughly twice or thrice and soak it for half an hour.

3) In a kadai / pan, heat a teaspoon of oil and roast the rice. Once roasted, transfer the rice to the bowl and keep it aside.

4) In the pressure cooker, add 3 teaspoons of oil, add cumin seeds and allow them to splutter. Add bay leaves.

5) Add onions and saute them well.

6) When onions are translucent in colour, add tomato and saute them till they are completely mashed.

7) Add the ground paste as said in step 1 and keep cooking until you don't sense the the raw smell.

8) Add red chilli powder, coriander powder, salt and quickly mix the contents.

9) Split the egg in a lengthwise fashion without breaking them and place them in the pressure cooker. Make sure the masala mixes well with the eggs.

10) Add rice and 3.5 cups of water. Also add 2 tablespoons of curd and mix well. Taste for salt and spice and adjust them as it suits your taste.

11) Close the cooker using a lid and wait for 3 whistles.

12) When steam from cooker subsides, stir the cooked rice gently using fork and serve the biryani with raita.

Notes:

1) If you are using basmati rice, follow the instructions given in the pack for water quantity.

Vegetable Sambar

Sambar is a common South Indian dish which traces its origin from Tamilnadu. Its key ingredients are vegetables, tamarind and Dal. Though it is a common dish in South India, its preparation differs from state to state. Sambar goes well with Idly, Dosa, Pongal, Rice and many other dishes.

Ingredients:



Toor Dal - 1/2 cup

Carrot - 1 no

Beans - 5 nos

Drumstick - 1 no

Potato - 1 no

Tamarind - 1 gooseberry size

Shallots - 5 nos

Tomato - 1 no

Green chilli - 1 no

Turmeric powder - 1/4 teaspoon

Sambar masala - 1 teaspoon

Salt - to taste

Asafoetida - a big pinch

Fenugreek seeds - 1/4 teaspoon

Mustard seeds - 1/2 teaspoon

Urid Dal - 1/2 teaspoon

Method:



1) Wash Dal using water and add turmeric powder and cumin seeds. Pressure cook it by adding a cup of water with the dal. Once cooked, mash the dal using masher.

2) Meanwhile, cut the required vegetables in a slightly bigger shape.

3) Soak tamarind in a cup of warm water. After 15 minutes, squeeze the juice out of it and keep it aside.

4) Take a kadai or pan. Heat oil in it.

5) Add mustard and urid dal and allow them to splutter.

6) Add curry leaves followed by green chili and onion.

7) Saute the onion till they become soft.

8) Add tomato to kadai and keep frying till the raw smell goes off.

9) Now add chopped vegetables, salt, turmeric and a handful of water.

10) Cook vegetables till they become soft.

11) Add mashed dal and the tamarind juice with the cooked vegetables.

12) Add sambar masala (home-made or purchased in outlets). If required, add little water. Taste the sambar to adjust the salt and spice level.

13) Allow it to boil for 5 more minutes.

14) Sprinkle asafoetida and remove it from stove.

15) Sambar is ready. Serve it with rice or Dosa.

Note:

1) You can cook vegetables and dal together while pressure cooking. But sometimes, vegetables cook quicker than dal and it may become messy. So I usually cook dal separately as explained above.

Tamarind Chutney for Chat

This dish is simple as it is nothing but a tamarind sauce which can be used for samosa, bhaji, bhel puri etc. My mom used to prepare a different version of tamarind chutney which goes well with dosa and idly.

Both the chutneys have sweet, sour - spicy combination, but provide a different taste. The advantage in both the chutneys are, "you can change (increase or decrease) the ingredients so as to suit your taste".

Ingredients:



Tamarind - 1 lemon size

Sugar - 1/4 cup

Cumin seeds - 1 teaspoon

Garam Masala - 1 teaspoon

Red chilli powder - 1 teaspoon

Coriander seeds - 1/2 teaspoon

Salt - to taste

Water - 2 cups



Method:



1) Soak the tamarind in two cups of warm water and squeeze the juice from it.

2) Dry roast the cumin seeds in a kadai / pan.

3) Allow it to cool down and make a coarse powder by grinding it using a mixer / food processor.

4) Wipe the kadai and pour tamarind juice, sugar, red chilli powder, coriander seeds, ground cumin seeds (As said in step 3), garam masala and salt.

5) Boil well, till the tamarind liquid reduces to half of its original quantity. When it is in this stage, remove it from stove.

6) Allow it to cool. This allows the chutney to become more thicker.

7) Serve with any chat dish (Bhel Puri, Samosa etc) of your choice.