Egg biryani

Ingredients:

Basmati rice - 2 cups

Egg - 6

Onion - 2 medium, thinly sliced

Tomato - 1 , chopped

Cashew - 2-3 tbsp

Raisins - 2-3 tbsp

Cardamom - 2

Cloves - 2

Cinnamon - 2 ( 1" pieces)

Bay leaves - 1

Fennel seeds - 1 tsp

Ginger - 1"piece

Garlic - 2- 3 pods

Green chilly - 2

Turmeric powder - 1/2 tsp

Red chilly powder  - 1 tsp

Garam masala/ Biryani masala - 1 tsp

Coconut milk - 3/4 - 1 cup 

Mint / coriander leaves 

Oil - 2-3 tbsp

Salt to taste

Water - 4 cups
Cilantro leaves  for garnishing

Method:

1. Wash and soak rice for about half an hour.
2. Heat a tsp of oil in a pan and add cloves, cinnamon, bay leaves, cardamom and fennel seeds. When the fennel seeds splutter, add the drained rice and saute for 2-3 minutes. Then add water and salt . Cover and cook on medium heat till the water is absorbed and rice is 3/4th cooked.
3.  Take a saucepan and place the eggs. Cover the eggs with water and boil for 10 -12 minutes on medium-high. Switch off the flame and let it sit for 5 minutes. Wash the eggs in cold water and remove the shells.
4. Heat a tbsp of oil in another pan, fry the cashews and raisin and keep aside. Then fry half of the sliced onion till golden brown. Keep aside.
5. Grind together ginger,garlic and green chilly to a coarse paste.
6. Heat a tbsp of oil and fry the remaining onions till golden brown. Then  add the ginger-garlic paste and saute for another 3-4 minutes.
7. Add the turmeric powder, red chilly powder, garam masala/biryani masala and salt. Saute for 2-3 minutes. Then add tomato and cook till mushy.
8. Add the coconut milk and the hard boiled eggs  and cook for 4-5 minutes on medium-low flame till the gray becomes semi-thick.
9. Arrange the rice and egg masala in layers in a heavy bottom pan.  Garnish with few cashews, raisins, fried onions and coriander leaves in-between the layers.
10. Cover the pan and cook on low flame for 5-8 minutes. Or you can bake this for 10 minutes at 350 deg F.

Serve with raita!!

Kerala Egg Puffs

Ingredients:

1. Egg - 3 hard boiled and cut into halves
2. Onion - 1 medium, finely chopped
3. Green chilly - 2, finely chopped
4. Curry leaves - 2-3, chopped
5. Ginger-garlic paste - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Chilly powder - 1/2tsp
8.  Garam masala/Meat masala - 1/2tsp
9. Tomato ketchup - 1tsp
10 . Salt to taste
11. Oil - 2 tblsp
12. Pepperidge farm puff pastry sheet - 1


Method

1. Preheat oven to 400F and prepare the baking sheet by lining it with aluminium foil or greasing with oil.

2. Heat oil in a pan . Add onion, green chilly and curry leaves and saute till onions are golden brown. Now add ginger garlic paste and saute for another minute. Then add turmeric powder, chilly powder, garam masala, ketchup and salt . Cook for 2 minutes so that everything mixes well.  Now add halved eggs and mix again.

3. Thaw the frozen pepperidge farm puff pastry sheet in the refrigerator overnight, or at room temperature the same day for 30-40 minutes until soft . Six puffs can be made from each pastry sheet. So cut the pastry sheet into 6 pieces.Put some masala and an egg half in each of the pieces. Seal the puffs by folding the pastry sheets from all the four sides.

4. Transfer the prepared puffs to the baking sheet and bake for 15 to 20 minutes or until the puffs turn golden brown.


5. Serve warm with tomato ketup .