Friday, March 22, 2013

Egg Dum Biryani

Egg Dum Biryani
Good for unexpected guests or for a party dish or even Picnic.

Serves - 2

For Boiling Eggs:

Eggs - 4 

Boil eggs in water with pinch of salt. Remove shells once boiled and cooled. Put few slits around the egg, but not cutting through.

For Deep Fried Onions:

Onions - 2 small (sliced thinly)
Oil - 4 tbsp

Heat oil in a deep flat nonstick pan on low heat, once hot add onions and fry until golden color. Remove with the slotted spoon. Keep aside. 

For Rice:

Whole Garam masala : {2 Cloves, 2 Green Cardamom, 1 inch Cinnamon, 1 Star anise, bit of Daghad phool or Bujju puvvu, 3-4 Bay leaves, 1 tsp Shahjeera}
Green chillies - 5 no.
Mint leaves - few
Ginger Garlic paste - 1/4 tsp
Basmati Rice - 3 rice cups
Water - 5 rice cups
Salt - 1 and 1/2 tsp

Heat the same above pan with oil left behind, add whole spices and fry, add few mint leaves, gg paste, and green chillies fry lightly. add immediately washed and drained rice. stir gently and fry until water evaporates. now add water (normal tap water) and salt stir and keep covered and cook until rice is 75 % cooked. Drain immediately in a colander, please keep a bowl under neath to reserve liquid (read tips) and keep aside.

(you have to start making curry when rice is boiling, ok)

For Curry:

Oil - 2 tbsp
Whole Masalas: {5 Cloves, 4 Green Cardamom, 1 Black Cardamom, 1 inch Cinnamon, 2 Mace or Javithri, 1 Bay leaf.}
Cashews - handful
Onions - 1 large (chopped finely)
Mint leaves - few
Ginger garlic paste - 1 tbsp
Spice powders: {1 tsp Chilli powder (or 1/2 tsp Cayenne + 1 tsp Kashmiri chilli powder), 2 tsp Coriander powder, 1/2 tsp Home Made Masala powder (refer kodi kura recipe, minus star anise), 1/2 tsp Turmeric.}
Salt - 1/2 tsp
Whole tomatoes - 2 m (chopped)

Heat oil in a deep flat medium nonstick pan on low heat, once hot add whole spices, fry and add cashews fry until golden color. 

Add chopped onions, along with few mint leaves and fry light golden color.

Add gg paste and fry for few mins. add spice powders and fry for few secs with salt.

Add chopped tomato, mix well and cover and cook until mushy. add slit eggs, mix well and cook until oil shows up. garnish with chopped coriander leaves handful. Switch off and get ready to assemble.

For Garnishing:

Red food color - 1/4 tsp + 1 tbsp Milk (keep aside)
Chopped coriander leaves - handful
Mint leaves - few
Kewra Water - 1 tsp

For layering:

Wipe the rice pan with paper towel. smear the butter all around the pan. put half layer of rice. Lay eggs on top first and spread curry around. spread half of the deep fried onions, few mint leaves, handful of chopped coriander leaves, again spread the remaining rice, spread remaining fried onion, drizzle red color liquid, few mint leaves all around, few coriander leaves chopped, put few knobs of butter on top, 1 tsp Kewra water (not too much otherwise it becomes bitter). cover the dish with foil, and keep the lid tight. Put a tawa pan on simmer heat, put the dish on top and cook away for 35 - 40 mins. Switch off when you feel air is coming out.

Serve with Cucumber Raita.

While Serving:

Shake the dish side ways to mingle.


When you have drained the liquid out from parboiled rice.  Reserve this to serve as soup. It tastes delicious. No need to season it again. Serve warm.

© 2013 by Rajani Rayudu

Saturday, March 02, 2013

Sorakaya or Anapakaya/ Bottle Gourd Tomato Curry

Sorakaya Tomato Kura
Tasty simple dish.


Sorakaya or Bottle gourd- ara cheyi anta size or Palm size (skin removed and cut into small bite size pieces)
Turmeric - pinch
Water - as needed

Add Sorakaya pieces in small pressure cooker add water until pieces are immersed until 3/4 th. add turmeric and cover and pressure cook for 2 whistles. keep aside.


Heat a deep medium nonstick pan on a medium heat, once heated add oil 2 and 1/2 tbsp ,  once heated little bit add 3 slit and chopped green chillies, 1 sprig curry leaves, once fried add 1 large chopped onion and fry until light golden color. reduce heat to low and add 1/2 garlic bulb (skin removed and add as whole), 1/2 tsp gg paste and fry for few mins. add 1 tsp home made masala powder (minus star anise in that recipe), 1 tsp chilli powder, 1/2 turmeric. mix well and fry for few secs. add 5 small whole tomatoes finely chopped and fry until mushy and oil shows up. add cooked sorakaya pieces first with the help of a slotted spoon, mix and cover and cook for few mins, then add reserved pressure cooked liquid, and salt to taste bring to boil and simmer for 5 mins, add handful or bit more chopped coriander leaves, cover and cook away for 5 mins more until oil shows up. Check for salt and Serve.

Serve with Roti's or Rice.


Pressure cooking before makes sorakaya pieces cook fast.


Sorakaya/ Anapakaya = Bottle gourd = Dudhi

© 2013 by Rajani Rayudu