Image Courtesy of Tina Dutta
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500 Grams Basmati Rice (pre-soaked for atleast ½ hour)
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6 Eggs (hard-boiled)
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4 large Onions (finely chopped)
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1 medium Onion (chopped)
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1 (2-inch) piece Ginger (Adrak) (peeled and chopped)
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4 cloves of Garlic (Lehsan) (chopped)
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8 Green Chillies (Hari Mirch)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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1 tsp.
Garam Masala Powder
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1 tsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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2 Bay Leaves (Tezz Pattay)
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10 Cardamom Pods (Choti Ilaichi)
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½ tsp.
Plain Yogurt
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½ cup Coconut (Khopra) (grated)
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Salt (to taste)
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6 tsp. Clarified Butter (Ghee) or Cooking Oil
- Wash and soak rice for atleast ½ hour. Blend the following ingredients in a blender into a smooth paste: garlic, ginger, green chillies, onions and coriander/cilantro leaves. (Add a bit of water if necessary.)
- Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
- In a kadai or pot, heat the clarified butter or oil. And fry the onions until they become golden brown and set aside. In the same clarified butter or oil, add the blended paste and fry for a minute or so. Then add red chilli powder, salt and eggs and fry until the eggs get coated with the spices. Remove the eggs and set aside.
- To the same spice paste, add the drained rice,
garam masala powder
, cardamoms, bay leaves and fry until the rice starts to change color. Add sufficient water and bring to a boil.
- When the air holes appear on the rice surface, reduce the stove heat to low and then add the
plain yogurt
, coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.
- Cut the eggs into halves and garnish with the fried onions. Cover the biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes.
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