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 

Shahi Mutton Korma Recipe ( Mutton Qorma )

Shahi Mutton Korma || Mutton Korma || How to Make Shahi Mutton Korma with step-by-step photos

Shahi Mutton Korma has its roots in the Mughal cuisine of modern-day India and Pakistan. The flavor of a korma is based on a mixture of spices, including ground spices, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juice. 

Traditionally, this would have been carried out in a pot set over a very low flame. A korma can be mildly spiced or fiery and may use lamb, chicken, mutton, or beef.

                                     

The term “Shahi” used for some kormas indicates its status as a prestige dish, rather than an everyday meal. In Pakistan/India is cooked at special events like parties, festivals, or any other events, usually served with naan, sheermal, as well as chapati, and tandoori roti. I love it with tandoori roti, which is one of my favorite meals

          

Follow the step-by-step process along with photos and prepare this delicious mutton korma at home. I hope you will love it.

If you have tried this Shahi Mutton Korma Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Add water to the pan/pot, bring it to a boil, then add almonds. Let it boil for approx. 2 minutes, remove from the stove and peel all almonds, and set aside

                      

Take a separate mixing bowl, put mutton with spices, mix them very well, and keep in the fridge for marinating for about 1 hour 

                     

In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste. Transfer to another plate or bowl and keep aside

                    

In the same mixer jar, grind the fried onions to make a paste. Take it out and set it aside

                                            

Boil the water in the saucepan to add the korma

Place a wok/pan on the stove, add ghee, let it melt and heat up, then add marinated mutton in the pan. Stir them well until the oil is separated, then add boiling and hot water, cover the lid, and let it cook for about 30-40 minutes on a low-medium flame        

  

After 20 minutes have passed, add fried brown onion paste, stir to mix well, then again cover the lid and allow to cook another 15-20 minutes more or until the meat is tender

                 

Once the lid is opened, add blended spices,garam masala, and kewra water, and stir to combine well; simmer it for 15 minutes on low flame
            

Transfer to the serving dish

                        

Now mutton korma is ready to serve with naan,sheermal chapatis, and tandoori roti....

Beef Grail Recipe ( Bihari Recipe )

Beef Grail | Dry Beef Curry || How to make Beef Grail with step-by-step photos and video

Beef Grail is a simple and easy meat dish, content with meat and spices, prepared with few spices, mainly originating in Patna, Bihar, India. Those readers who belong to a group where they can actually understand this dish.

If it is said it is not wrong, beef grail is one of the unique recipes made in the Bihari household. I am making grail with calf(cow) meat; you can even use mutton and lamb as desired.
                             
                                                                                 

My Latest Video: Beef Grail:

This is a family recipe that my mother and grandmother used to cook for Eid al-Adha. I thought, why not share it during Eid al-Fitr, especially when people are often tired of having too many sweets? 

 

This unique and tasty recipe can really refresh your palate. Once you try it, you won’t be disappointed! While I won’t say it’s a quick recipe, it is easy to prepare and can be ready within an hour, depending on the quality of the meat. 

 

This delicious dish can be served with rotis, naan, or slices of bread. Let’s get started on how to cook beef gravy with step-by-step photos!

                                                    

                                                         

You may like these:

Mutton magaz masala

Mutton cheeseburger

Fried mutton chops

Peshawari chapli kabab

Mutton Kunna Recipe

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

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Firstly, wash the meat very well under running water so that blood can be removed from the meat.

Rinse and chop onions, ginger, and garlic. In the grinder jar, put onions, ginger, cloves of black cardamom, and black peppercorns, and blend them well until a smooth paste.

Take a separate bowl, put the beef in it, then add the onion paste, mix them well, and keep them in the fridge to marinate for around 30 minutes. In the meantime, boil water in the saucepan to add the grail.

Note: You may have noticed that I always use boiled and hot water for cooking. The reason is that when you add plain water to the curry or rice, cooking will stop immediately, and you can’t get the actual result that you want.

                                   

  
After 30 minutes, place the cooker on the stove, then add oil, heat it, put marinated meat into the pot, and keep stirring until the oil separates.

Then add 1-2 cups of boiled and hot water.  
Bring it to a boil, then cover the lid for 30-40 minutes on medium to low flame until the meat is tender. If you see the water in the gravy dry up over a high flame.

         

Note: There isn’t much gravy in this recipe like other meat curries. Right after squeezing lemon juice, add black pepper and grated ginger. Simmer it for 2-3 minutes on a very low flame.

Now the beef grill is ready to serve with chapatis, rumble roti, naan, and tandoori roti.