Eggs have lot of nutritional benefits and are super health foods. They are consumed all over the world and is a rich source of protein.
Eggs can be prepared in many ways, they are poached, fried, scrambled or boiled. The whites are rich sources of selenium, Vitamin D, B6, B 12 , B2 and minerals such as zinc, iron and copper. Egg whites contains almost no fat and the carbohydrate content is less than 1% , unlike the yolk which is high in fats.
This recipe is very easy to make , unlike meat this doesn’t need to be marinated. Eggs have to be boiled separately and mixed in the masala and after that cooked rice is added and for garnished with chopped coriander leaves. This can be given in lunch box for kids.
If you have left over cooked rice you can prepare this egg biryani.
INGREDIENTS
- Rice 1 tea cup
- Eggs 2-3
- Cloves 2
- Cardamom 2
- Cinamom 1″
- Garam masala powder 1 tsp
- Shallots 5-6
- Ghee/ oil/ butter 2 tsp
- Turmeric powder 1/4 tsp
- Salt to taste
- Coriander leaves chopped
FOR WET GRIND
- Coconut 2 tbsp
- Onion 1
- Red dry chillies 1-2
- Or pepper corns 4-6
- Tomato 1
- Garlic( Indian) 3-4
- Ginger 1 inch
- Coriander powder 2 tsp
METHOD
In a deep frying pan heat a tsp of ghee/ oil, add coconut and on low heat saute till it becomes golden brown. Take it out and keep it aside.
In that same pan add a tsp ghee/ oil and add chopped onion and red dry chilles and saute till onion becomes golden , add coriander-powder and saute for a minute on low heat till the raw smell disappears.
Add chopped tomatoes, garlic and ginger and saute till tomatoes becomes soft. Let it cool down. Add the fried coconut in it
Blend the above ingredients in a blender to a fine paste. Add little water if necessary. Keep it aside.
Wash and cook rice in a pressure cooker. Allow it to cool.
Boil the eggs , let it cool. Peel and keep it aside.
In a deep kadai/ frying pan heat a tsp ghee/oil. Add cloves, cinamom and cardamom. Let cloves and cardamom puff up. Add finely chopped shallots and let it turn golden brown. Add turmeric powder, saute for a second. Add the masala, season with salt and mix it well with shallots and saute nicely on medium heat till it becomes thick ( 3-4 minutes), don’t burn it. Add the rice and garam masala, mix well. Check for salt.
Cut the eggs into half or you leave whole eggs too and bury it into the rice , cover and cook on low heat for 2-3 minutes, be careful you don’t burn it. Turn off the heat and garnish with coriander leaves.
Serve hot with onion raita.
