Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Egg Biryani
Comments (3) | Friday, 5 March 2010
Egg Biryani
Ingredients
500 grams Basmati Rice
1 tsp Biryani Masala powder ( I suggest MTR Hyderabadi Biryani Masala)
1 tsp black cumin
6 tsp Ghee / butter
8 Eggs Boiled and Peeled
1/2 cup fried onion
1 tsp Fresh Coriander
1 tbsp Ginger garlic paste
4 Green Chillies
1 bunch mint
1 tbsp oil
1 cup Onions chopped into long pieces
2 cup Plain Yogurt( whisked )
Salt to taste
Procedure:
Wash and soak rice for atleast ½ hour. Slit the eggs into different places to infuse flavor.
In a thick bottomed vessel, heat ghee/butter. Add black cumin and fry the onions until they become golden brown and add ginger garlic paste, green chillies, mint, coriander, biryani masala. Fry for a minute. Add the whisked yoghurt to this mixture.
In the same masala, pour water (1 1/2 times the amount of rice) and bring it to boil
Add soaked rice and mix well and cook covered till rice is done
In a different skillet add red chilli powder, salt and eggs, and fry until the eggs get coated with the spices. Remove the eggs and set aside.
When the air holes appear on the rice surface, reduce the stove heat to low. Cook until all of the water has absorbed and the rice is cooked.
Top rice with eggs and garnish with chopped coriander.
Read More......
Veg Fried Rice
Comments (0) | Thursday, 4 March 2010
Vegetable Fried Rice
One of my most popular dishes! You can never say no this very simple preparation - can be prepared in minutes with leftover rice.
Ingredients:
1 cup – finely chopped and cooked vegetables (carrots, fine beans, spring onions)
2 cups cooked rice (I would strongly recommend sona masoori rice cooked the previous day)
2 tsp finely chopped garlic
2 chilies finely chopped
Salt per taste
1 tsp soy sauce (I suggest Amoy Dark soy Sauce)
½ tsp cumin seeds
1 tsp ajinomoto (flavor enhancer)
1 tsp chilli powder
Oil for frying
Coriander leaves to garnish
Procedure:
I would strongly recommend using leftover rice or cokked rice left standing for a while. If hot freshly cooked rice is used, the preparation make turnout pasty.
Pour some oil in a skillet, add cumin seeds – let them splutter. Then add the chopped garlic, chillies and then the cooked vegetables (I suggest the chopped vegetables be cooked in a cooker with a little salt and turmeric). Fry for a minute. Then add salt, chilli powder, soy sauce and ajinomato. Add the cooked rice and stir fry everything on a high flame for just a minute. Make sure that everything is mixed well. Then simmer the flame and keep shifting the rice around for about 2 minutes until the rice is coated well with all the flavors. Finally add chopped coriander and serve hot.
Read More......