Wednesday, December 22, 2010


This is a recipe from my great pal John Roderick in India, who used to run the legendary “Eat Vell’ Hotel (that’s what café’s are called in India) in Kotagiri, Tami Nadu.

Biryani is one of my favorite food discoveries as the permeations and combinations are endless. Veg, non-veg, a bit of this and a lot of that, but the Egg Biryani is the king - for now!
400gr Basmati Rice (soaked)
2 big Onions (sliced)
5/6 Tomatoes (diced)
2/3 Green Chilles (whole slit into to parts)
1 bundle Coriander (chopped)
1 bundle Mint (chopped)
3 Cloves
3 sticks Cinnamon
3 Cardamoms
3 star aniseed
3 bayleafs
2 tblsp Ginger/Garlic Paste
1 tsp Turmeric powder
6 boiled Eggs (peeled)
Salt & Pepper to taste
600ml water (salted)

In a large pan fry the onions & green chilles till golden brown, then add the chopped green coriander & mint and fry for 2/3 minutes.
Then add the cloves, cinnamon, cardamom, aniseed, bayleaf and the diced tomatoes. Mix all & fry well together.
To this add turmeric powder & the ginger - garlic paste –this also has to fry along with the other ingredients. This is your masala.
Put in the eggs (prick the sides of the eggs wtih knife so that some of the masala goes into it). 

After 2 minutes of frying in the masala remove the eggs set aside. Now add the rice and water.
Cover with tight lid and cook for 20mins.
Add the eggs and eat.
Raita: In a bowl put some yogurt, some chopped onions (fried till they're almost burnt), tomatoes, a sprig of chopped green coriander, and salt & pepper...


anu said...

Egg Biryani looks colorful and delicious.

ADDIE said...

I tried this yesterday and it was great.Thank you. You have a lovely blog.
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peter kenneth said...

Oh wow!! I would love to try out this recipe!! Thanks for the share!
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