Egg Briyani

     The word "Egg Briyani" which will lure me all time. As am not a meat lover, this is my most all time favorite dish which i gobble like a gobbler but honestly never tried this at home. I was my DAY. Yes, finally tried it at home that too in Dum method. OMG! its incredible. It was a massive hit during my last week sunday lunch. Without taking much of your time. Here we go !!!!

ALL YOU NEED:

Sliced Onions	2 Nos.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 1/2 spoon
Garam Masala Powder	1 spoon
Briyani Powder	1 spoon
Turmeric Powder	Pinch
Coriander Powder	1 spoon
Coriander Leaf	Handful
Chilly Powder	As needed
Cumin Powder	1/2 spoon
Boiled Eggs	2 Nos.
Mint Leaf	Handful
Mustard	1/2 spoon
Salt	To Taste
Ghee	2 spoons
Oil	2 spoons

To Boil Rice:

Basmathi Rice	1 cup
Shahi Jeera	1 spoon
Bay Leaf	2 Nos.
Cinnamon	1/2 inch
Cardamom	2 Nos.
Cloves	6 Nos.
Salt	Pinch
Oil	1 spoon

METHOD:
     Heat 5 cups of water in pan by adding all the ingredients under "To Boil Rice" except Basmathi rice. When water comes to boil, add basmathi rice. When it is half done, switch off the flame and drain the excess water. Now heat ghee and oil in a thick bottomed pan, add mustard, once it splutters, add sliced onion, saute by add pinch of salt. Once done add ginger garlic paste, after 3 mins, add 1/2 portion of mint leaf and coriander leaf. Add chopped tomato too, when it gets mixed up with onion, add all spice powders (garam masala, coriander, chilly, briyani and turemric powder). Mix well, and let in cook in medium flame until oil oozes out and raw smell goes off. Now take the boiled egg and cut into 2 halves and place the yolk portion on top of the masala. Let it coats the yolk portion. Put off the flame.

    Pre-heat oven to 350 F. Meantime, take a oven safe tray, grease it with ghee. Now pour in the masala along with egg and spread evenly. Now add half cooked basmathi rice on top of it. As a final stage, add leftover mint and coriander leaf. If needed you can also sprinkle food color water on top of the rice. Once you are done with layering part. Cover the try tightly with aluminium foil and place it in oven for 20 mins. Keep an eye on it for every 10 mins also oven temperature gets vary, it depends on the brand. After 20 mins, mix gently both the rice and the masala. Serve hot with raitha. Yum !!!

Note: You can follow the same procedure for chicken dum briyani too.

♬ Sangeetha♡Nambi ♬

Pasta Briyani

     As i stated in my previous post. I can proudly say, am a "P A S T A" lover now :P From this post you can understand my recent craze towards Pasta. Yes, last week me tried an unbelievable dish using Pasta. Any guess ???!!! Yeah, its "B R I Y A N I" time using Pasta. OMG ! it was a super dooper hit for our dinner. Can't wait to share it with you all ! So, Here you go.....

ALL YOU NEED:

Pasta	1 cup
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 spoon
Turmeric Powder	Pinch
Coriander Leaf	1/2 cup
Mixed Veggies	1 cup
Green Chilly	2 Nos.
Cardomon	2 Nos.
Cinnamon	1/2 inch
Bay Leaf	1 No.
Mint Leaf	1/2 cup
Mustard	1 spoon
Cloves`	4 Nos.
Ghee	4 tsps
Salt	To Taste

METHOD:
     Cook pasta (i used kids pasta) in hot water along with a spoon of olive oil and salt. Drain the excess water and set aside. Heat 4 tsps of ghee, add mustard, now add cardamom, cinnamon, cloves and bay leaf. Its time add green chilly and chopped onion, saute it by adding pinch of salt and tumeric powder. Once it becomes translucent, add ginger garlic paste, after 5 mins sauting, add coriander leaf, mint leaf, veggies and chopped tomato. Saute well until oil oozes out. Once the raw smell goes off and veggies are cooked, add cooked pasta, do a quick mix in medium flame. All done. Serve hot with raitha.

♬ Sangeetha♡Nambi ♬

Mushroom Briyani

    Am a big huge lover of mushroom. Even though i know very limited recipes using mushroom, it will be there in my kitchen atleast once in a week nowadays. Mostly i use to prepare mushroom either as briyani or as gravy/Masala. So, today i like to showcase my version of mushroom briyani. Do check out and let me know your comments as well !

ALL YOU NEED:

Diced Mushroom	8 Nos.
Sliced Onion	2 No.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Basmathi Rice	1 1/2 cup
Bay Leaf	2 Nos.
Mustard	1 spoon
Fennel	1/2 spoon
Curd	1 spoon
Ghee	2 spoon
Salt	To Taste
Oil	1 spoon

To Grind:

Green Chilly	1 No.
Coriander Leaf	4 Twigs
Mint Leaf	Handful
Cardamom	1 No.
Cinnamon	1/2 inch
Garlic	7 Nos.
Ginger	1 1/2 inch
Fennel	1/2 spoon
Cloves	5 Nos.

METHOD:
     Grind all the ingredients under "To Grind" and keep it aside. Heat 2 spoons of ghee and 1 spoon of oil in a cooker, add mustard, once it splutters, add bay leaf, fennel seeds and sliced onion, saute all by adding pinch of salt. Once done, add grounded items, saute well by adding pinch of turmeric powder. Once its half cooked, add chopped tomato, saute well until oil oozes out. Now add diced mushroom and a spoon of curd. Give hard stir until mushroom gets mixed up with masala. Now add 1 1/2 cup of basmathi rice (i just gave a quick wash not soaked in water), saute for 2 mins. Now add required amount of water. I have added 2 3/4 cup of water and adjust with salt. Cover the cooker with lid partially. Once its 1/4 th cooked, cover the cooker completely and put the weight. Once you get a whistle, place it in simmer for 7 mins and switch off the flame. Once pressure gets released serve hot with raitha.

♬ Sangeetha♡Nambi ♬

Peas Briyani

     Nowadays it like hurry-burry days for me. Very hectic work at office and in home as well. Feeling hard to manage both the ends. At anytime i will give my 2nd "I'm on Break" post :( (Here the 1st) Meantime, i dont want to stay away from my blog, so thought of doing a post today which is my all time Friday lunch time recipe, can be prepared in a very minimal time. This was my long time drafted recipe sitting idle in my box. So, thought of publishing it finally today. You know its my 250th post... YYYYyYiiiippppeeee !!!!! HHHHHHuuurrrrraaaaaaaayyyyyyy !!!!!!!!!!!

ALL YOU NEED:

Soaked Peas	1/2 cup
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Green Chilly	4 Nos.
Basmathi Rice	1 Cup
Ginger Garlic Paste	2 spoons
Mustard	1 spoon
Water	1 3/4 cup
Ghee	3 spoons
Salt	Pinch

METHOD:
     Heat 3 spoons of ghee in a pressure cooker. Add mustard, once done add chopped onion and green chillies, do a sauting by adding pinch of salt. Add chopped tomato, ginger garlic paste, do fine sauting until ghee oozes out. Now add on soaked peas, do a sauting for 2 minutes. Now pour 1 cup of water, close the cooker partially for 3 minutes. Now add rice, pour remaining 3/4 cup of water, adjust with salt and give a hard stir. Again partially close the cooker, once the water comes to boil, do a stir and close it completely and place the whistle and keep the flame in simmer for 10 minutes. Once done, serve hot with sutiable raitha.

Image Source: GOOGLE

♬ Sangeetha♡Nambi ♬