Egg Biryani Recipe ( Anda Biryani )

Egg Biryani | Anda Biryani || How to make egg biryani recipe with step-by-step photos...

Anda Biryani is aromatic, flavorful rice cooked in aromatic biryani spices and boiled eggs to yield a delicious egg biryani. This is one of the easiest, most tasty biryanis you can make at home with very few ingredients. Best to prepare when running short on time and desiring to have a special meal, this biryani can be served with green raita.

Or zeera raita

                     

To make the best egg biryani, the use of the best quality fresh spices, basmati rice, and masala powder is very important.t I have used 1 tbsp homemade biryani masala. If using store-bought, do choose a good flavor. I have made this biryani with basmati rice, but you can use sella basmati rice or any non-sticky variety of rice. You can also check out Dum Biryani, Sindhi Biryani, Mumbai Chicken Biryani, and Chicken Biryani on my blog, 

If you are vegetarian, you can even make chana biryani or aloo biryani from the same spices and in the same manner instead of eggs.

If you have tried this Egg Biryani recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, firstly soak the rice for 30 minute.s

                

Boil the eggs and pierce the eggs with a fork.

                 

Take all ingredients and prepare all veggies.

                        

Dissolve food color with a little milk.

                     

Take a small-sized mixing bowl and prepare spiced yogurt. To this, combine all biryani spices.                    

Stir to mix them together until everything is incorporated. Set aside.

              

Spiced yogurt is ready for use in biryani. 

             

Heat the little oil in the pot and put all eggs along with the yellow food color. Fry them on a medium flame for around 5 minutes set aside.

                

Boil the water with whole spices,s then add soaked rice to the boiled water and cook till 90% cooked.

                         

Take the same pot in which we have fried eggs, add ghee, and heat it well. Then add onion slices, Sauté them until translucent, then add chopped tomato.s

              

Stir for 2-3 minutes on medium flame, then add ginger-garlic paste. Further, cook them together on a medium flame for 5 minutes.

                     

Now add spiced yogurt and green chilies. Let the masala cook until the oil is separated.

                          

Now put all fried eggs along with freshly squeezed lemon juice into the cooked masala, and then keep frying eggs with masala for 5 minutes on medium-low flame.

             

Take all fried eggs out of the masala and set them aside 

                 

Take another large-sized pot and spread cooked masala on the bottom surface of the pot. Then layer the rice on top and sprinkle some coriander and mint leaves. Again put cooked masala and repeat the same process as before

Towards the end final layer of rice, add some fried brown onion,n then sprinkle food color and biryani essence. Place all eggs on top of the rice, close the lid.

                   

   

And allow to simmer for around 10-15 minutes. First 5 minutes on high heat, then reduce the heat to low

Egg biryani is done. Let it cool down a bit.

            

Fluff up the egg biryani and transfer it to the serving dish.

                         

Serve with raita and salad.d 

Hyderabadi Bagara Baingan Recipe | Khatte Baingan

 

                               

Hyderabadi Bagara Baingan | Khatte Baingan || How to make bagara baingan with step-by-step photos and video.....

Hyderabadi Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in rich masala curry. Hyderabadi baingan is a vegetarian dish as well as a side for Biryani, a pulao of Hyderabadi Indian cuisine.
Brinjal or eggplant foam is the main ingredient of this bagara baingan curry recipe, which uses the unique taste of the vegetable, blending it with spices to create a wonderful, versatile, and satisfying dish.

Bagara Baingan is cooked from fresh and small white eggplant, which is best to make this curry, but if it isn’t available in your area easily, then you can make it from purple eggplants; eggplants are also known as Brinjal. In Pakistan, most people aren’t familiar with eggplant.

                             

My Latest Video Recipe Khatte Baingan :

Brinjal is available in 3 colors: green, purple, and white. White and purple come in the winter season; the rest of the year, purple brinjal/eggplants are available in the market. So I am also using small purple eggplants for making bagara baingan.  

The main ingredients are peanuts, coconut powder, white sesame seeds, poppy seeds, and tamarind pulp. These ingredients make it tasty, nutty, and delicious. Served as a side dish in Hyderabadi cuisine along with Biryani or with rice, Hyderabadi Baingan turns tasty because of the usage of peanuts, coconut, coriander powder, garam masala, cumin seeds, curry leaves, and tamarind. 

If you have tried this Hyderabadi Bagara Baingan, then don’t forget to rate the recipe. You can also follow me on social media.

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Firstly, rinse 4- 5 eggplants thoroughly and cut them vertically into two slits like a plus sign.  

Soak them in the water pot and set aside.

Pour hot water into the small bowl/jug, then add tamarind for soaking for around an hour.

Meanwhile, place a pan on the stove, heat it, then dry roast all the bagara spices. Keep roasting all the spices for 2-3 minutes on a low flame. 

Cut the onion in half, then dry roast it with its peel. 

In the grinding jar, put all the roasted spices along with the roasted onion. Add 2-3 tbsp water and coarsely blend them together.
Transfer the paste to a separate bowl. Then add spices to the paste, stir to mix them well keep aside.

Now, extract all seeds from the tamarind pulp.

Fill each eggplant with the ground spiced paste which we have already prepared. The remaining Masala paste was kept aside.e

Take another vessel, add ½ cup of oil, and heat it well. Put cumin seeds, mustard seeds, and fenugreek seeds, and let them crackle for a minute.

Note: In this recipe, the oil quantity is kept more 

Then add the remaining masala paste to the oil, stir to mix well, and let it cook for 2-3 minutes; cover the lid on a low-medium flame.
Then add tamarind pulp to the bagara baingan masala pas.te

Bring it to a boil, then place all eggplants in the pot, cover the lid,
If needed, you can add ½ cup of water. Allow it to cook for 20-25 minutes on a low-medium flame. 

Or until the oil is separated from the bagara baingan. Remove from the flame, and bagara baingan is done.

And transfer to the serving dish. Serve with bagara rice, biryani, and pulao.

Falooda Ice-cream Recipe ( Street Style )

Falooda ice cream || Falooda Recipe || How to make Falooda ice cream with step-by-step photos... 

Falooda is an ice-cream dessert that is popular in Pakistan/India and other countries too. This delicious dessert is made by layering chia seeds, vermicelli, and rose syrup, then topped with chilled milk and ice cream along with jelly lastly garnished with chopped pistachios, there is various type of falooda. I am sharing the basic one with ice cream
                    

Now this type of dessert at iftar/sehri will give satisfaction due to add chia seeds in it that is famous to control heat body temperature which is why don’t feel so thirsty and get relief from a dry mouth

To make the falooda rich and creamy milk is boiled until it reduces and thickness slightly then chilled and used however you can get the same taste by using 1 extra scoop of ice cream in each serving glass, so lets the go-ahead to know how to make falooda ice-cream at home 

If you have tried this Falooda Ice Cream Recipe,, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Heat the milk and add the sugar to it, stirring well until dissolved. You can also boil the milk until it reduces and thickens a bit; usually, the milk is boiled until it reduces to half, then chilled.

Let it cool down completely then Keep the milk in the refrigerator for around 3-4 hours till turns to chill foam.

In a bowl, soak the chia seeds for a while.

Drain them into a sieve if there is excess wate.r

In a pan add 2 cups water and bring to boil_Add vermicelli  and cook until just done, Follow the instruction on the pack, drain excess water, and set aside.

First, take a saucepan place it on the stove add ½  cup water bring to boi.l

Remove from flame and add jelly powd;er mix well and pour inan to ice cube tray. Set aside for 1/2 hour.

Jelly is ready to use in a recip.e

Coarsely crush thalmondsnd and pistachio.

You will need large-size serving glasse., Add jelly to the glass first if using, then add chia seeds, vermicelli, and rose syrup
Pour milk into the glass. Then scoop off the ice cream and add it to the glass. Sprinkle some pistachios andalmondsd

Serve falooda immediately