Yield:Makes one portion
- 150g brown rice
- 2 boiled eggs
- 4 tsp curd
- 1 green chilli
- 1 bunch mint leaves
- 2 onions (chopped and fried)
- ¼ tsp lemon juice
- 1 bunch ginger (very finely sliced)
- 1 bunch coriander leaves
- A mix of whole Indian spices (clove, cinnamon, star anise)
- ¼ tsp cardamom powder
- ¼ tsp cumin powder (roasted)
- ¼ tsp garam masala powder
- ¼ tsp turmeric powder
- ¼ tsp coriander powder
- ¼ tsp red chilli powder
- 5ml kewra water
- 5ml saffron water
- Wash rice and drain the water completely. Boil 5 cups water in a vessel.
- Add brown basmati rice, lemon juice and salt to taste. Mix and boil on high heat for 10 minutes.
- Then switch to a low heat and cook covered for 25 mins. Drain the water completely and spread rice on a plate with the help of a fork. Allow to cool.
- Peel the boiled eggs and pierce with a fork. Heat 4 tbsp of oil in a wok and fry eggs until they turn golden brown.
- Remove the eggs from the oil and set aside. Heat 2 tbsp of oil and 1 tbsp of ghee in a wok. Temper the cloves, cinnamon, cardamom and star anise.
- Add mint leaves, 1 tbsp chopped coriander and curry leaves. Sauté a while. Add the chopped onion and fry for a few minutes.
- Add ginger-garlic paste and dry Indian spices. Sauté a while. Add whisked curd and salt to taste.
- Mix everything together and cook on medium heat for 5-10 minutes. Remove from the heat and transfer the paste to a bowl. Spread half of the cooked rice in a handi and spoon half of the paste over rice.
- Spread the rice nicely. Repeat the procedure and sprinkle coriander leaves, saffron water, kewra water and fried eggs. Cover and keep on dum for 10 minutes on a low heat.
- Once the biryani is ready garnish with golden fried brown onion, freshly-chopped coriander leaves and mint leaves. Serve hot with a yogurt relish.
THE SOURCE — Devigarh (www.raasdevigarh.com)
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