Rasoisaga is the passion project of Pratibha who aspires to document the diversity that exists in our kitchens.

+91 9632645833
pratibha1234@rasoisaga.com

Blog

Restaurant Style EGG BIRYANI – The story of Nupur Choudhary

A woman driven by passion for cooking, baking, creating content around food, Nupur is a homechef and food blogger. We met her at an event in Bangalore which had invited brilliant culinary minds to address newcomers in the food space. Not only was the event fruitful and enjoyable, it helped us connect with enthusiastic people who love food as much as we do! Nupur was one such person whom we were interested to connect with for shooting a recipe video. And, a few weeks later, we did!

She writes food blogs and runs an Instagram page under ‘nupurs.kitchen’, all of the content created at home, with assistance, at times, from her husband, Shiben. The pictures are an absolute treat to look at, considering the time spent in ideation of the same. A Bengali who loves experimenting with unique dishes, Nupur tries to whip up something new everyday for herself and her food lover husband. A healthy twist to classic recipes is also her specialty, considering the health conscious world we are living in currently.

It was such a memorable experience shooting the recipe of Egg Biryani with her. Biryani is an old and classic recipe that can be prepared in a million forms but at the end of the day, it requires practice, expertise and passion to serve a plate of delicious Biryani! And, this is what, we ate at Nupur’s house after the video shoot. Not only was the Biryani homemade, the masala used in it, was too. Let us learn how to make this restaurant style Egg Biryani at home.

As the biryani has 3 important parts, we will divide the ingredients accordingly.

For the gravy

Egg : 6nos

Onion: 2 medium size

Ginger paste : 1 tbsp

Garlic paste : 1 tbsp

Green chilly : 3 nos

Fresh coriander leaves

Fresh mint leaves

Curd : 4 tbsp

Biryani Masala : 3 tbsp

Jeera powder : 1 tbsp

Turmeric powder : 1 tsp

Red chilly powder : 1 tsp

Coriander powder: 1 tsp

Sugar – 1 tbsp

Salt as per taste

Mustard oil : 4 -5 tbsp

Hing : a pinch

For Rice:

Water : 4 cups

Rice : 2 cups

Bay leaf : 2 nos

Cardamon : 4 nos

Clove : 4 nos

Pepper corns : 8 nos

Star anise: 1 nos

Mace : 1/2 inch

Cinnamon: 1/2 inch

Salt : 1tsp

For layering & garnish

Ghee – 1 tsp for each layer of rice

Saffron strands : 8-10

Milk 1/4th cup

Orange color : 4-5 drops(optional)

Biryani Masala- 1 tbsp

Coriander and mint leaves

Fried onions

Biryani Masala

Green Cardomon : 6-8 nos

Black cardomon : 2 nos

Cinnamon: 1/2 inch Cloves : 3/4 tsp

Mace : 2 nos

Pepper corn : 1/2 tsp

Fennel seeds : 1/2tsp

Jeera : 1/2tsp

Dry roast all the ingredients for 4-5 mins on medium flame and then transfer it into a chutney jar and make a smooth powder.

METHOD: –

-Boil the Eggs, put a slight slit on them, coat in Biryani Masala, turmeric powder, chilli powder and shallow fry them.

-Keep the fried onions and Biryani Masala ready(recipe given above)

-Make the Biryani gravy as shown in the video

-Layer the Biryani on the pan as shown in the video

-Let it cook for 35-40 minutes on medium flame.

-Serve hot with Raita.

 

This is a one pot meal that you can make at home with a little advance planning and preparation. Trust me, you will love this Biryani!

 

 

Post a Comment