P.S. Chicken/Lamb recipes to follow in the coming weeks!
Cooking time: 30 mins
Ingredients (4 servings)
Boiled eggs - 6
Basmati Rice - 2 cups
Onion - 1/2 (US size) - finely chopped
Garlic - 4 - finely chopped
Turmeric - 1/4 tbsp
Oil - 1 tbsp
Salt to taste
*For the masala
Cardamom - 6
Jeera - 1 tbsp
Cloves - 4
Bay leaf - 2
Dry red chillies - 3
Black pepper - 1/2 tbsp
*Don't have the time? The closest substitute is MDH Hyderabadi Biryani masala! ;-)
Preparation
- Grind the masala into a coarse paste using blender and set aside
- Heat the oil in a pressure cooker (no vessel, directly in the cooker)
- Add onions and fry till golden brown
- Add the garlic and saute for 30 seconds. Then add the turmeric and saute for 30 seconds
- Add the masala and salt. Saute for 30 seconds
- Add 2 cups of basmati rice and 4 cups of water. Stir well
- Close the cooker and pressure cook for 3 whistles
- Turn off the heat and move the cooker to a cooler spot (another griddle / table)
- Serve hot with boiled eggs and raita
Tip - Once the pressure leaves the cooker (takes about 20 mins after the heat is turned off), open the cooker, pop in the boiled eggs and close the cooker. Serve after 10 minutes. This adds extra flavor to the rice. :-)
Source: Kutti Geetha
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2 comments:
Hari would love to have it...but as oyu know am a strict no-no for eggs and NV....so am not making note of this recipe...hehehehe...
@ Anu - Here's a suggestion. Why don't you cook the biryani, and serve one plate with boiled eggs (for Hari), and the other one without it? (for you) Win-Win, isn't it? :)
If you notice, the egg and biryani are typically mixed in the last minute.
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