Hyderabadi Egg Biryani Dum Style

Ingredients:

Basmathi Rice 4 cups

Hard boiled Eggs 6 nos

Yogurt 1/2 cup

Onions 2 medium sized Green Chillies 6 nos

Mint leaves 20-30 Coriander leaves 1/2 bunch

Red Chilli powder 1 tea spoon Turmeric 1/2 tea spoon

Salt according to taste

Oil for frying Ghee 1 table spoon

Whole Garam Masala 1/2 table spoon Garam Masala powder 1/2 tea spoon

Lemon Juice 1 table spoon

Method:1.Wash the basmathi rice and half boil with a large amount of water with whole garam masala and 4 to 5 green chillies (slit vertically) and little salt.

2.Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.

3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside.

4.In a thick bottomed vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee.

5.Seal the id with dough and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.

Sprinkle some deep fried slivers of onion fried till crisp on top and serve with tangy Raita for a good combination.

Comments

Healthy vegetarian Biryani (Soya Chunks Biryani)

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt.

6 layer watermelon,yoghurt & crunch dessert

This is an interesting and a very healthy twist to conventional milk-based desserts. Children like the combination of fruits, crunch from chikki, chocolate and yoghurt. It reminded my daughter of smoothies and 'Naturals' icecream :-) Ingredients Watermelon-1/2 Sweet curd and aamkhand/shrikhand- 2 bowls each( you may use rabdi if you like it sweet,) Muesli-1 bowl Pomegranate: half a bowl Chikki-crushed-1 tsp Crushed munch-3 Layer 1 Take 1 tbsp sweet curd and spread at base of bowl. Layer 2 Place a little muesli and chikki and sprinkle with few pieces of watermelon on top. . Layer 3 Spread rabdi/aamkhand (mango flavoured sweet curd). Layer 4 Repeat watermelon and Crunch: muesli/ chikki Layer 5 S pread sweet curd. Layer 6 Top with pomegranate and crushed munch. Serve immediately. Best within 15-20 minutes. Can be served after refrigeration too. It is quite tasty!!

Food from all across the world and lots more...

Search This Blog