Skip to main content

Simple Weekend Thali - Egg Biriyani - Pressure Cooker Method


Coming to the second day of mini thali, its a simple yet fulfilling weekend lunch.Most of our weekends would be either chicken or egg based recipes.I always make an elaborate lunch on weekends, at the same time,I cook quick recipes so that I can spent time with the family.This egg biriyani is one such quick and easiest recipe,needs just 30 minutes to finish.Pairs very well with simple raita and rich,creamy curries.

The thali has

1.Egg Biriyani
2.Onion Raita
3.Roti
4.Paneer Butter Masala
5.Pickle
6.Sliced Cucumber
7.Fresh mangoes



                                                                    
                                                            
                                     Egg Biriyani - Pressure Cooker Method

                                                                  
   Basic Information

   Preparation time 15 minutes
   Soaking time 10 minutes
   Cooking time 25 minutes
   Serves 4(generously)


   
  Ingredients

  
Ingredient
Quantity
Basmathi rice
1.25 cups
Hard boiled eggs
6-8
Onion(thinly sliced)
2 medium size
Tomato(finely chopped)
1 medium size
Yogurt/thayir
2 tbs
Red chilly powder/milagai podi
1/2 tsp
Coriander powder/dhaniya podi
1 tsp
Garam masala powder
1/2 tsp
Lemon juice
2 tsp
Salt
1.5 tsp
Oil
1 tbs
Ghee/nei
2 tsp
Coriander leaves(finely chopped)
2 tbs
Water
2.25-2.5 cups
  
  
 Grind to a coarse paste

Ingredient
Quantity
Garlic/poondu
4-5 cloves
Ginger/inji
1 inch piece
Cloves/lavangam
2-3
Cloves/lavangam
2-3
Green chilly/pachamilagai
4-5
Mint leaves/pudina
a fistful

  For the tempering

Ingredient
Quantity
Bay leaf
1
Fennel seeds/sombu
1/2 tsp
Cinnamon/pattai
1 inch
Cloves/lavangam
2

  Method 
  • Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. Make few slits on the boiled egg and set it aside.
  • Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients,saute the sliced onion till golden.Add in the ground paste and fry it till the raw smell goes off.
  • Add in the chopped tomato,yogurt and coriander leaves.Cook it until the tomato is mushy.Now add in the spice powders and salt.Give it a mix.
  • Add in the boiled eggs and mix it well till the masala coats very well.Add water and allow it to boil.
  • Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.
  • Let it cook for 5 minutes or till half of the water evaporates.Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.
  • Serve it with raita






Enjoy...............................

its a simple yet fulfilling weekend lunch Simple Weekend Thali - Egg Biriyani - Pressure Cooker Method


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more