Friday, September 18, 2009


To all my friends who celebrate Ramadan Eid, wishing you and your families a wonderful Eid and may the coming days be filled with everlasting happiness. Eid Mubarak!!!

I remember sharing the wonderful sevvaiyan, the delectable bagare baingan and the mouth watering biryanis with Rafi uncle and his family each year, through out my childhood. Miss those wonderful spreads! This is my quick and simple representation of those delicious biryanis.

This recipe was very well received by many when it was initially posted years ago on one of the popular Indian food sites.

6 Eggs boiled a peeled
3 eggs, beaten
2 cups of Basmati rice, rinsed and set aside
1 large onion sliced
4 green chillies slit
Whole garam masala (3 cloves, 3 cardamom, 1 bay leaf, 2 inch cinnamon)
¾ tsp shah Jeera (caraway seeds) or cumin
2 tsp ginger and garlic paste
2 tsp of Biryani/Pulao masala (or ¾ tsp of garam masala powder)
2 tbsps oil
½ cup of chopped Cilantro for garnish

In a heavy bottomed pan (or pressure cooker) heat oil and add the whole garam masala and shah jeera, add ginger garlic paste and sauté for a minute. Add the onions and green chillies and fry the till translucent. Stir in the beaten eggs and scramble.
Season with a little saltAdd the rinsed basmati rice and gently stir and let cook for 2 minutes. Add the biryani masala and 3 cups of water. Season with additional salt.

Place the eggs and half of the cilantro on the rice। Cover with a tight lid and cook over medium high heat for 18-20 minutes or till the rice is done. Remove from heat and place aside for 5 minutes or more.

Remove the eggs and gently toss the rice well till well mixed with the other spices (masala). Transfer to a serving platter and garnish with eggs and cilantro and serve hot with cucumber tomato raita.

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