Festive Fever!

Hello Readers,

Ramadan Kareem ! This weekend will mark the end of the long arduous period of fasting for many of our Muslim friends.🎉 Eid weekend is here!!!

This is the first time we will be in UAE for Eid; and I'm excited. Past 2 years we had taken advantage of the long holiday weekend declared for Eid celebrations, to plan our vacations. This year we have my in-laws visiting us, so we staying put & plan to enjoy the festivities in the city.

Some of my fond childhood memories is gorging on delicious Biryani's send from our neighbors in Mumbai (I'm drooling just with the thought 😋). I'm sure there will be ample buffets & dining options which will cater heavenly, lavish Biryani's for Eid; here too. But there is nothing satisfying than sinking your tooth in succulent home cooked Biryani, right??

Well; consider me jumping-in to join the celebrations, I'm adding my two-bit of Biryani making this week. But not the regular meat variety; let's face it, you can't compete with the meat-ones out there right now. So I'm seeking succour with my trusted favourite 'Egg'.

Yes Egg Biryani!!

To say I love eggs😍, would be an understatement; I'm completely nuts for them! All forms welcome - fried, scrambled, poached, boiled, even raw (for desserts only). Wake me up in the middle of the night and offer me egg dish & will not disappoint you; much to my hubby's consternation 😜

This Egg Biryani recipe is courtesy my food encyclopedia, my Mum :)

RECIPE: 

Time taken: 45-50 mins

Serves: 4-5 individual servings

Method:

1) 1.5 cup of basmati rice soak in water for about 15 mins and then boil in salted water till 80% cooked. Drain and spread on a flat tray to halt the cooking process & separate the strands.

2) Boil about 2-3 eggs (more the better) shell & dice them in 4 pieces.

3) For the lovely green masala, grind handful of coriander, 4-5 green chillies, 1'' ginger, 6-7 garlic pods, 1/2 tsp of kalongi (nigella seeds), 1tsp jeera seeds, 1/2 tsp turmeric pd & a pinch of sugar.

4) Heat a heavy bottomed pan and add about 2 tbsp of oil, toss in 2 bay leaves, 3-4 cloves, 1'' cinnamon stick, 2 whole green cardamoms and 4-5 peppercorns.

5) Add 2 sliced onions, 1 chopped tomatoe and  sauté till onions turn translucent.

6) Add the green masala & fry till the raw flavour goes, crush one cube of chicken stock diluted in 1/4 cup of water or add 1/4 cup of fresh chicken stock, adjust salt accordingly.

7) Once the oil starts leaving sides, squeeze half a lime & add the partially cooked rice. Lid it, lower the flame & let the rice soak in the masala & cook completely.

8) Finally add the diced eggs with a gentle hand. Garnish with fried onions or fresh coriander. Bon Appetite!

Have a lovely Ramadan Eid and happy holidays!

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Cheers!!!