Egg Biriyani

November 1, 2017

 

Hello Fall! I am loving the fact we are still getting amazing weather, but the evenings are definitely starting to feel more crisp (which also gets me excited). This biriyani recipe is a quick fix for days where you want something a bit more exciting for dinner. Biriyani tends to be a celebratory meal in Indian households, but when its this easy (and still healthy) I can't resist celebrating, even if the celebration is that it is Tuesday. Serve with rice (the more traditional option) or anything else you might want (bread, roti, cauliflower rice). Pictured here is the traditional coloured rice that my mom highly recommended I make for the photo (she is always giving me great ideas)!

 

Helpful Hints:

  • To make the rice all fancy ( ie. the traditional coloured rice) all you do is once the rice is cooked, put a couple drops of yellow food colouring in 4-5 distant areas - once the rice cools, mix gently so that you get a variety of shades

Prep Time: 10 minutes

Total Time: 30-40 minutes

Difficulty: Easy

Serves 2 (assuming 2 eggs/person)

 

INGREDIENTS

4 hard-boiled eggs

1 tsp olive oil

1 cup crushed tomatoes (approximately 1.5 large tomatoes)

1/2 tsp crushed garlic

1/2 tsp crushed ginger

1/8 tsp chilli powder (or to taste)

1/2 tsp paprika

2 tsp tomato paste

1 tbsp yogurt (if using greek yogurt, I recommend you add a pinch of citric acid for a little more tang)

1 tsp coriander powder

1 tsp cumin powder

1/4 cup fried onions (I use store bough pre-fried onions to make my life simpler)

1 fresh green chilli (for the braver palates)

Cilantro to garnish

 

METHOD

Hard boil 4 eggs.

Slice the chilli in half, lengthwise while keeping the stem attached (holding the top of the chilli together in 1 unit).

Over low-medium heat, add the oil and sauté chilli until fragrant (about 1-2 minutes)

Add crushed tomatoes, garlic, ginger, chilli powder, paprika, tomato paste, yogurt, coriander powder and cumin powder.

Let simmer for at least 20 minutes, stirring occasionally. When the mixture starts to dry out, you can add water (1/4 to 1/2 a cup at a time).

After 20 minutes (or when getting hungry and ready to eat), crush the fried onions in your hand (if using the store bought) and add to the pot. They will help dry up any additional liquid.

Remove from heat and add the 4 eggs.

Garnish with coarsely chopped cilantro.

 

 

 

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