Egg biriyani

Biriyani is always special because loads of spices are added in it. And the surprise that is under the layer of rice and caramelized onions is really worth it. Today's surprise is egg gravy. 

The lake was near our home in Stockholm. It always reminded me of the ripple effect when you throw a pebble in such calm and serene waters. "Just as ripples spread out when a single pebble is dropped into water, the actions of individuals can have far-reaching effects." - Dalai Lama

 

For the biriyani, you need

Organic eggs - 4

Basmati rice - 2 cups

Olive oil - 1 Tbsp + 2 tsp

Onion - 2 medium size, peeled

Potato - 1 small, peeled

Garlic - 6, peeled

Ginger - 2", peeled

Green chili - 1

Cloves - 4

Green cardamom - 4

Cinnamom - 1 small stick

Star anise - 3 petals

Red chili flakes - 1 tsp

Turmeric powder - a pinch

Chicken masala - 1 tsp

Salt - 1 tsp

Tomato - 1

Pepper - 1/4 tsp

Coriander leaves - a bunch

Water - 1/2 cup + 2 cups

Wash rice and soak in water for half an hour. Drain water. Pressure cook with 2 cups water, a pinch of salt and a drop of oil.

Boil eggs in water for 20 minutes. Let it cool. Peel and keep aside.

Slice an onion and the ginger into small pieces. Mince garlic and chili.

Crush cloves, cardamom, star anise and cinnamon with a mortar and pestle. Discard the outer covers of the cardamom seeds.

Heat a saucepan on medium flame and add a Tbsp of oil. Add crushed spices. Stir for a minute. Then add onion, garlic, ginger and chili. Saute for about 10 minutes, or until the onions brown.

Add red chili flakes, salt, turmeric powder and chicken masala. Stir for 1 or 2 minutes. Take away from flame and allow it to cool.

Grind the masala to a rough paste.

Chop tomato into small pieces.

Warm the saucepan and add ground masala and tomato. Stir for a few minutes.

Make 2 or 3 cuts in the boiled eggs and add in the tomato mixture. Add half a cup of hot water and stir. Let it cook for a minute or two.

Take a baking pan and add a few spoons of the tomato gravy at the bottom. Then add a layer of the cooked rice. Now add the eggs and the rest of the masala.

Cover it with rice.

Slice an onion and the potato into thin strips.

Heat a saucepan and add 2 tsps of oil. Add onion and potato strips. Sprinkle pepper and a pinch of salt. Fry until lightly browned.

Top the rice with the fried onion and potato.

Preheat oven to 180C. Cover baking pan with aluminium foil. Bake for 10 minutes. Let it sit in oven for another 10 minutes.

Serve hot with raita, papad and pickle.

Recipe adapted from https://www.yummyoyummy.com/2018/09/malabar-style-egg-biriyani.html