Egg biryani Recipe

Ingredients :

Basmati rice - 1 cup

Onion (medium sized) - 2 (finely chopped)
Tomato - 2 (finely chopped)
Green chilly - 1
Ginger garlic paste - 1 tsp
Mint / pudina leaves - handful
Coriander leaves - handful
Turmeric Powder - 1/4 tsp
Red chilly powder - 1 tsp
Curd - 1 tsp
Lemon juice - 1tsp
Salt - as required

Boiled egg - 2
Onion (medium sized) - 1 (finely chopped)
Turmeric Powder - a pinch
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - as needed

For the Seasoning

Oil or vanaspati - 2 tsp
Bay leaf - 1 (small sized)
Cloves - 2
Cinnamon - a inch piece
Cardamom - 1
Fennel seeds - 1/2 tsp

Preparation :

• Heat oil in pressure cooker, add bay leaf, cloves, cardamom, cinnamon, fennel seeds and saute it for a minute.
• Then add chopped onion and saute it till golden brown.
• Then add ginger garlic paste, chopped tomatoes and saute until it turns soft and mushy.
• Now add coriander leaves, mint leaves and saute it for another 5 minutes.
• After that add curd, lemon juice, turmeric powder,  red chilly powder and mix it well.
• Then add basmati rice and water. (for 1 cup of rice add 2 cup of water 1:2)
• Add salt as required. (Taste that water and add salt as required)
• Close the cooker and cook it for 3 whistles. (1 whistle in high flame and another two whistles in low flame)

• Take boiled egg and cut into quatered pieces.
• Marinate the eggs for 10 minutes with turmeric powder, red chilly powder, coriander powder and salt.
• Heat oil in pan, add chopped onion and saute it till golden brown.
• Add marinate egg and saute till raw smell of the powder leaves.
• Add fried egg to the cooked biryani.
• Garnish with coriander leaves.
• Now tasty egg biryani is ready to serve with raitha or any gravy.

Note

• Use the same cup to add basmati rice and water.
• You can use the coconut milk instead of water. 
• You can also use the 50% of coconut milk and 50% of water instead of water.
  

Paruppu Urundai Kuzhambu Recipe

Ingredients:

Channa dal (Kadalai paruppu)  - 1/2 cup
Toor dal (Thuvaram paruppu)  - 1/4 cup
Dry Red chillies - 3
Fennel Seeds (Sombu)
Grated coconut - 2 tsp
Chopped onion - 1/4 cup
Finely chopped garlic - 1 tsp
Coriander leaves - few
Salt - as needed

For preparing Kuzhambu :

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves - few

Chopped onion - 1/4 cup

Garlic - 5 cloves

Chopped tomoto - 1

Tamarind - lemon sized

Turmeric powder - a pinch

Coriander powder - 2 tsp

Red chilly powder - 1 tsp

Salt - as needed

Chopped coriander leaves - few

Preparation :

• Wash the channa dal and toor dal throughly and soak it in water for 1 hour.
• Drain out the water from channa dal and toor dal.
• Grind channa dal, toor dal, dry red chillies and fennel seeds without water. 
• Take a bowl, add ground paste, chopped onion, chopped garlic, grated coconut, coriander leaves and salt then mix it well.
• Make a lemon sized ball and keep it aside.

• Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
• Heat oil in kadai, add mustard seed, when its popup add curry leaves, chopped onion and saute it till golden brown.
• Then add chopped tomato and saute until it turns soft and mushy. 
• Now add tamarind juice, red chilly powder, coriander powder, turmeric powder and mix salt.
• Switch off the flame, after oil floats on the top.

 

Note :

• Make small balls, so that it will get cooked soon and also absorb the kuzhambu well.