Well hello there everyone! After a lot of thought into it, finally I started my Food/Recipe/Cooking blog 🙂
Now when I finally took the step of bringing my thoughts to words, and sharing with all of you lovely people my journey of cooking, I thought it would be best to start with a dish that almost every Indian definitely likes. The age old, classic BIRYANI! Now, what better way to stick to the roots right?
Well, the preparation of this dish includes the use of most authentic Indian spices, the aroma of which can teleport you definitely to a different world. The preparation varies a bit here and there in different parts of India (Kolkata, Andhra Pradesh, Karnataka, Kerela, Lucknow, etc.). Now I can’t really categorize my preparation, but its more or less a simple one.
Now again, the preparation also may differ a bit depending on whether you are making Egg or Chicken or Mutton or Veggie Biryani. But the basic spices are the same. I chose to make Egg Biryani as my Hubby boy loves it 🙂
Total Cooking time would be about 45 mins to 1 hour, including the preparation!
- 2 tbsp Vegetable Oil (Or ghee if you prefer it)
- 1 bay leaf (tej patta), 1 star anise, 1 tsp cumin seeds (jeera), 4 cloves, 2 small cinnamon sticks (daalchini)
- 1 big cup of Long grain Basmati rice (or you can use small grains like I have used)
- 2 tsp Ginger Garlic paste
- Handful of green peas, sweet corn, finely chopped capsicum and carrots (you can add veggies of your choice)
- 2 medium sized onions thinly sliced
- 1 medium sized onion, thinly sliced and pan fried until dark brown (for garnish)
- 1 medium tomato chopped
- 3 to 4 boiled eggs
- 2 green chilies slit (optional)
- 1/4th tsp turmeric powder
- ½ tsp red chili powder
- 2 tsp Biryani masala powder (adjust)
- Handful of mint and coriander leaves finely chopped
- Salt to taste
- 2-3 tbsp of Fresh thick yoghurt
- 2 cups of water (or almost double the amount of rice you are using)
Method of Preparation:
1. Hard Boil the Eggs, peel after it has cooled down. Prick the eggs randomly with fork, or slit a little bit from the top. Keep aside.
2. Meanwhile, soak the rice in water for about 15-20 mins, drain the water and keep aside.
3. In a pressure cooke, or a rice cooker, heat the oil. Once the oil is hot, put the cumin seeds, cinnamon sticks, bay leaf, cloves and star anise. Let it all splutter.
4. Now put the thinly sliced onions (not the fried ones), the ginger garlic paste and the green chillies. Cook till it turns golden brown and the raw smell goes away.
5. Now add the tomatoes, yoghurt, turmeric powder, chilli powder, mint and coriander leaves and Salt. Cook till the tomatoes are soft and the masala is very well mixed together.
6. Add biriyani masala, all the veggies and the eggs. Cook till the oil releases from the sides.
7. Now add the water and the rice. Check the taste to see if more salt needs to be added. Adjust accordingly.
8. Cook the rice without covering, on a medium flame until half cooked.
9. Put on the lid of the Pressure cooker and let it cook until one whistle.
10. Put the cooker away from the heat, let it cool down.
11. Open the lid, mix well. Garnish with the eggs on top and the fried onions.
The biryani is ready to serve. Serve it with a beautiful tomato and onion Raita! I accompanied it with a mint flavored Onions and Tomatoes Raita!!
Enjoy the aroma, the juiciness, and the classic taste of this dish!
Until then, wait till I come back with another yummy dish….
Loads of Love 🙂