EGG BRIYANI -PLAIN BIRYANI/KUSHKA-PRESSURE COOKER METHOD

Easy one pot meal. Any new bee cook can do this Egg briyani. This is one of the must try meal for Eggetarians. This Egg briyani tastes heavenly and takes you to love Eggs to (vera level🤩😋) another level. 

How to make? 

Here is the recipe!

Ingredients:

Eggs 4 pcs

India gate dubar Basmati rice 1.75 cup/350 gm

Tomatoes medium size 2 chopped

Bellary onion 150 gms/ 2 medium size finely sliced

Green Chilly 1 pc

Coldpressed Groundnut oil  100 ml

Stat anise 1 pc

Cinnamon sticks 4 pcs small

Cloves 4 pcs

Green Cardamoms 2 pcs and black Cardamom 1 pc

Bay leaves 2 pcs 

Himalayan pink rock salt 3/4 tsp+1/2 tsp

Red Chilly powder 3/4 tsp

Garlic ginger paste 2 tbsp (Ginger Grated 30 gm+Garlic cloves 20 gms)

Fresh Curd 2 tbsp

Coriander greens, a fistful

Mint greens, a fistful

Karam masala powder 1/4 tsp

Lemon juice 1/2 lemon

**Note: Cinnamon 25 gm+Cardamom 25 gm+Cloves 25 gm. grind until fine texture. Store in an air tight container for future use.

PROCEDURE:

STEP one:

Wash the eggs and place the eggs in water.

Add rock salt 

Pressure cook the eggs until one whistle.

Switch off the flame.

Set aside to cool down.

STEP two:

Wash the Rice until clear water.

Soak the Rice in Lukewarm water for 30 minutes

Meanwhile, Grind the Ginger-Garlic paste adding little water.

Slice the onion.

Chop them tomatoes.

Get all the other ingredients ready on countertop.

STEP three:

Heat the pressure cooker with Groundnut oil on medium heat.

Add star anise, Cloves, Cinnamon sticks, green cardamoms and one black cardamom.

Then, add bay leaves.

Saute on low flame.

Next, add sliced onion and green chilly.

Saute until onion slices fried golden brown on medium heat.

Add coriander greens and mint leaves

Add Ginger Garlic paste and saute again.

Add tomato chops.

Add Rock salt

Add Curd 

Saute again until mushy.

Let cook until oil ooze out 

Add Red Chilly powder.

Saute again for a while.

Add water and stir well to combine all the flavours.

Let the contents boil for 5 seconds.

Check the salt taste. 

Add karam masal powder.

Stir well.

Squeeze lemon.

Stir once again.

Drained the soaked Rice completely.

Transfer the drained rice and stir well.

Once the water contents and rice levelled, add deshelled and shallow-slit Eggs.

Cover with its lid.

Place the weight.

Let pressure cook until one whistle.

Simmer after one whistle.

Let cooking on Simmer heat for a while.

Turn off the heat.

Let it cool down on its own time.

Image tutorials:

Ready to serve

Brinjal chutney and onion raita are the perfect combo for Egg biryani

Yield: 2 persons. 

If you want to make more persons, you can multiple the measurement given here, accordingly.

If we want plain Biryani or kushka, you may skip the addition of Eggs.

Time: within 40 minutes

 

 

CARROT TOP GREENS THUVAIYAL/CHUTNEY/SOUTH INDIAN PESTO

Carrot top greens have a peculiar flavour similar to parsely greens. They lend some sort of aroma to various dishes. 

We may garnish the meal/salad with these beautiful Carrot greens. We can make South indian version of vadai, Bonda and adai by using this green top of carrots.

I made Chutney/Thuvaiyal in our South Indian version style. It tastes great with Idlis, Dosas and rice.

We can call it as South Indian pesto. 

Here is that tasty recipe!

Typical Kongu version!

Ingredients:

Carrot top greens one bowlful

Choose tender leaves

Coldpressed Groundnut oil 3 tbsp 

Dry Red Chillies 3 pcs

Garlic cloves 4 pcs

Split Chana Dal 75 gm

Tamarind, Gooseberry size

Curry leaves  2 stigs

Asafoetida 2 pinches 

Himalayan pink rock salt 3/4 tsp

Shredded Coconut 1.5 cups

Jaggery powder 3/4 tsp

Water 50 ml

 

PROCEDURE:

STEP by step Procedure including images

Heat the pan with Groundnut oil on medium flame 

Add three red Chillies

Saute until puffed.

 

Add peeled garlic cloves.

Saute for a second.

Add Split Chana dal

Saute until golden brown. 

Add Tamarind and saute for a second.

Add Curry leaves

Sprinkle Asafoetida 

Add Salt

Add Rinsed Carrot greens.

Saute for 5 seconds

Transfer the shredded Coconut

Turn off the heat

Saute in the heat of the pan.

Add jaggery powder 

Set aside to cool down.

Add water to the mixer jar.

Transfer the sauteed ingredients 

Grind until coarse paste.

Ready to serve

This Chutney/Thuvaiyal pairs very well with Idlis, Dosas and hot steamed Rice with a dash of ghee.

Highlights of Carrot greens:

Carrot greens contain an array of Nutrients such as significant amounts of Vitamin A, C, K, Calcium, Iron and dietary fibers. And also packed with phenolic compounds and Carotenoids along with traces of antioxidants.

Moreover, these greens are compounds of rich

chlorophyll  that are an excellent source of magnesium which promotes healthy blood pressure as well as strong bones and muscle-efficiency.

It is high in Potassium contents also.

                                    Source Credit Google