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Sunday, 28 July 2013

Chicken keema and Egg biryani

I just love keema biryani for the sheer convenience while eating, you know, don't have to struggle with the bones or cut through pieces. I wanted to keep that part unchanged, hence clubbed keema with egg instead of chicken itself.

Why clubbing at all?? simply because I wanted to try something different, bring the goodness of 2 dishes into one. :)

To give it a unique look, I wrapped the egg with keema and fried. Now, this you can have as it is also.

Ingredients

For Keema 
500 gms chicken keema/mutton keema
5 eggs (4 boiled and 1 raw)
2 tbsp Besan/ chana dal/ Bengal gram flour
1 tbsp seekh kabab masala [I use Shaan's]
Salt to taste

For Egg Biryani
Spices
Dalchini - 2 pieces each 1 inch
Lavang - 5
Tej patta - 1 large
Chakra phool - 1
Shah jeera - 1 tsp
Jayphal - 1/2
Choti elaichi - 5
Badi elaichi - 1
4-5 tiny saffron strands
[Alternately you can use Badshaah saffron milk masala 1 tsp]
Pinch of haldi
1 tsp tandoori masala

2 cups basmati rice

2 cups of cauliflower florets
1 cup carrot chopped into 1 inch long pieces
1 cup french beans cut into long pieces
3 eggs
2 tbsp ginger garlic paste
2 medium sized tomatoes pureed
2 onions finely chopped
2 onions cut into rings for making fried onions
1 cup curd (preferably hung curd)
1/2 cup milk


Mix all the ingredients for keema and wrap each of the boiled egg with it. Heat oil in a frying pan and fry the eggs till they turn brown. Cut each into half and keep aside.


Please follow the recipe for egg biryani here. Just skip the "preparing eggs" step as it has already been done here. Replace those eggs with the keema eggs.

Am sure you will love this tiny twist to egg biryani. 

ps:- if you are still left with some keema after you are done with eggs, make small patties and shallow fry. Use it as dressing of your biryani at the time of serving. Your guests will be "wowed" trust me :)



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