Indian Egg Biryani

500 gms Basmati Rice
8 Eggs
1 tsp fired onion
1 tbsp Ginger garlic paste
4 Green Chillies
1 tsp Fresh Coriander or Cilantro Leaves

1 bunch mint leaves
1 tbsp oil
3 tsp Clarified Butter (Ghee)


1 large Onion

2 cup Plain Yogurt
1 to taste Salt
1 tsp biryani masala powder


1 Small Stick Cinnamon
4 -5 Cloves
2 Cardomom
1 tsp cumin



Wash and soak rice for atleast ½ hour
Boil eggs. Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.

In a kadai or pot, heat the clarified butter or oil. And spices and fry the onions until they become golden brown and add ginger garlic paste, green chillies, mint, coriander, biryani masala and curd and cook.

In the same masala measure 1 1/2 times the amout water to rice and bring it to boil.
Add soaked rice and mix well and cook covered till rice is done.

In a Pan add oil, red chilli powder, salt and eggs, besan and fry until the eggs get coated with the spices.
Remove the eggs and set aside.

Top Hot Rice with eggs.   Serve with any Raitha.

(Raitha: Plain yogurt mixed well with chopped onions or cumcumber or tomatoes or the in combinations of one or all, add salt and a pinch of garam masala power.  Mix well and serve with the Egg Biryani)

Naani's (Grandma's) Pepper Chicken

Chicken leg pieces 8

Grind the Following:
2 tsp full pepper, 1 to 2 dry red chilli (if you like less spice just 1 will do)
1 and 1/2 tsp Fennel seeds (Sauf)
2 tsp Ginger Garlic Paste
1 onion small size
Pinch of tumeric powder
1 small Cinnamon stick
2 Cloves
1 Cardamom

Apply over Chicken (slit with knife couple of them over the chicken legs across, for the masala to spread within) the grinded mixture, add salt to taste and lime juice (1 small sized lime).

If you can wait, you can soak for half an hour in the fridge to get the above masala to soak in the chicken.
In a Non-Stick Pan, add 2 tbsp oil, add the chicken mixture, and fry covered in medium flame turning occassionaly until chicken is cooked and roasted red.   

Yum Yum as usual.   Goes very well with Roti's, Chappati's, other Indian Breads like Naan, the masala is very well as a spread on a bread sandwith with some shredded pieces of chicken.     This is my mom and her mother's receipe, presenting it to my daughter.     It also tastes great with hot rice, rasam (Indian pepper soup) with this Chicken Masala or Hot rice with Sambar/ Daal and the Pepper Chicken Masala.    It's a splendid memory of this wonderful yummy dish all along my family.  Enjoy your Pepper Chicken..  

Home Made Indian Kurma

Ingredients

2 tablespoons oil
2 large chicken breast fillets, skinned and cut into chunks or lamb cubes small cut or veggies of your choice like chopped Carrots, Potatoes, Peas, Beans, Cauliflower

1 tsp Ginger Garlic Paste
2 onion
1 Green Chilli
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 tomatoes
3 tsp poppy seeds
6-8 cashew nuts
Coconut cream - 1 cup
2 tsp Fennel seeds (Saunf)


4 Cloves
1 piece Cinnamon
2 Cardamom

Preparation method

1. Grind Poppy Seeds, 1 tsp Fennel Seeds, Green Chilli, 1 chopped Onion, 1 chopped Tomato, Cashew nuts, coconut cream, add required water.

2. In a pot or a vessel add oil, add Cinnomon, Cloves, Cardamom, 1 tsp Fennel.   Let it splutter.
3. Add chopped onion, add little salt for the onions to soften.  Add Ginger Garlic Paste, Fry.
4. Add Chopped Meat, or chicken or Veggies Fry.  Add 1 Chopped Tomato

5. Add the Grinded Paste.  Mix and add enough water, if consistency is thick.   Check the taste add salt appropriately.  Cook till the meat or the veggies are done. 

Serve with hot Rice, Chappati, Roti, Naan, (Indian Bread).   Yum Yum..   Home Made Kurma is just ready.


Optional:  To enhance taste, you can use a tsp of Ghee or clarified butter instead of oil.