Marinated Egg Biryani With Gobi Manchurian

I can guess,by seeing this post you all may wonder“What egg biryani with Gobi Manchurian!!!!!!!!!! Does this combination work?” Even I wondered the same when ‘K’ asked me to prepare biryani with Gobi for our Sunday lunch! But the result was so good than I expected. Had no idea of blogging this, but after tasted I wanted to blog it.For egg biryani, instead of adding boiled eggs to the rice I marinate and sauté the eggs for a while and mixed it with rice. It will give nice flavor and texture to the egg biryani.

INGREDIENTS:

Boiled egg – 4
Basmati rice – 21/2 cups
Tomatoes - 3 big

Onions - 1/2 cup peeled

Ginger,Garlic paste – 2tsp

Coriander leaves - 1/2 bunch

Mint – 1/2bunch

Green chilies - 4

Shan biryani masala – 2tsp

Chili powder - 1/2 tsp
Cashews - 8

Cinnamon - 1 inch piece

Cardamoms - 2 to 3

Cloves - few

Bay leaf - 1

Ghee - 2 tsp
Orange food color (mixed in water) – 1tsp

For marinating eggs:

Egg – 1
Chili powder – 1tsp
Rice flour – 2tsp
Gram flour – 2tsp
Ginger, garlic paste- 1tsp
Coriander powder – 2tsp
Salt

METHOD:

Soak rice for 10 minutes. Heat oil and ghee in a heavy vessel and fry cardamom, cinnamon, cloves and bay leaf. Add ginger, garlic paste and fry till brown and then add slit green chilies and onions. Fry for a minute and add cashews. Fry till good smell comes in medium flame. Add tomato paste, shan biryani (I love to use shan products) and chili powder and boil for few minutes. Now add chopped coriander and mint leaves. When it starts boiling add rice, mix well, close the lid and reduce flame. Cook exactly for 10 minutes.After all the water evaporates put in a small flame as much as possible. Cook for another 10 mins.. If you want keep a dosa pan underneath for even heating. For marinating the eggs mix all the ingredients together. Dip the boiled eggs in the mixture and sauté it in 2tsp of oil for 5mins in medium flame. Now add the eggs into the rice and mix it carefully. At the end pour the food color on the top of the rice and remove from heat.Garnish with coriander leaves and cashews.

GOBI MANCHURIAN:

I made a spicy version of Gobi Manchurian, which goes well with rice.

INGREDIENTS:

Cauliflower florets – 3cups
Corn flour – 1cup
Besan flour – 2tsp(optional)
Rice flour – 1tsp(optional)
Maida – 1/2cup
Chopped onion – 1cup
Finely chopped green chili – 4
Chopped spring onions – 1/2cup
Ginger, garlic paste – 1tsp
Soy sauce – 1/2tsp
Chilli sauce and ketchup – 3tsp
Salt
Oil for frying

METHOD:

Boil the water with salt add cauliflower florets and cook for 10mins.Drain the water and keep aside. In bowl mix the salt,cornflour,maida,besan and rice flour together, add water and make a thick batter. (I like to add rice and basan flour for crispness). Dip the florets into the mixture and fry until crisp. Drain the oil. Heat oil in a medium pan adds ginger, garlic paste, onion and fry for 5mins.Now add green chili and spring onions and sauté it for a while. Add all the sauces one by one and sauté it for 5 mins.Add fried florets into the sauce and mix well. Garnish with fresh coriander and spring onions. Serve hot with rice.