PLAIN BIRYANI RICE AND FRIED EGGS IN CHILI PASTE / VARA MILAGAI MUTTAI PORIYAL (Part 1)

Hello my esteem readers, welcome back to my blog where real food recipes are shared. 

Today, I am going to share with you a plain biryani rice accompanied with fried chili paste eggs. The biryani rice is non-vegetarian version which I have added homemade chicken stock for flavor and the chili paste eggs are so simple to make and delicious.  If you are a vegetarian simply opt out the chili paste eggs and instead of chicken stock, add in vegetable stock. 

For the fried eggs in chili paste, I will share my family way of  making it in my next recipe. So please keep track of my blog to get the recipe. 

Using homemade biryani masala paste gives a different flavor to the dish. A special spice is used which I was told it would give a unique taste and fragrant to the biryani rice which is called black stone flower or kalpasi from India. It is a good treat for special occasions and festivals. Hope you would try making it and enjoy!

PLAIN BIRYANI RICE AND MASALA EGGS

PLAIN BIRYANI RICE

 (serving 3-5 pax)

INGREDIENTS
2 cups basmathi rice (rinsed, soaked for 15 minutes and discard water)
4  big onions (sliced)
5 big onions (fried till golden brown for garnishing at the end)
2 big tomatoes (cubed)
1 cup coriander leaves (roughly chopped)
1 cup mint leaves (roughly chopped)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 cinnamon sticks
5 cardamom pods
5 cloves
3 bay leafs
4 black stone flowers (kalpasi)
3 star anise
5 tablespoons Ghee
1 cup plain yogurt
5 tablespoons fresh milk (boiled)
4 strands saffron / yellow coloring
3 cups chicken stock / vegetable stock
Salt to taste

HOMEMADE BIRYANI MASALA
8 dry chilies ( boiled for 5 minutes and discard the water)
1 tablespoon  poppy seeds (kasakasa)
1 tablespoon coriander seeds 
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 teaspoons turmeric powder

HOMEMADE CHICKEN STOCK
Chicken carcass
1 big carrot (roughly cut)
Thumb size ginger (roughly cut)
5 cloves 
Salt to taste

PREPARATION METHOD

1. First, prepare the chicken stock. Add in a pot water the chicken carcass, carrots, ginger, garlic and salt. Boil till the meat in the carcass falls out. 
2. In the meantime, blend the dry chilies, poppy (kasakasa), coriander, fennel, cumin seeds with a bit of water to a fine paste. Keep aside.
3. Heat ghee in a wok, add in the cinnamon, cardamom, cloves, bay leafs, black stone flowers (kalpasi) and star anise.
4. Add in the onions saute till the onions turn golden brown. Into this, add in the ginger garlic paste and cook till the raw smell are gone.
5. Then add in the coriander and mint leaves mix well. 
6. Now the tomatoes goes in. Cook till tomatoes are soft. 
7. Pour in the homemade biryani masala paste and combine well in the ghee until fragrant and the oil separates. Cook in medium flame.
8. Into that, add in the yogurt and salt to taste. Let all the ingredients simmer for 5 minutes.
9. Now add in the basmathi rice and again combined all ingredients evenly. Cook for 3 minutes then switch of the stove.
10. Transfer all ingredients into the rice cooker.
11. Discard the bones from the chicken stock and leave the meat inside. Now pour the stock into the rice cooker and measure the level of the stock according to the rice.
12. Mix all well and taste again for salt and let it cook. Remember we have also added salt to the stock earlier so go easy on the salt.
13. Mix the rice once again in between to even all ingredients and close the lid and let it cook.
14. Once it is cooked take a fork and slowly fluff up the rice. 
15. In a cup, add in the boiled milk and strands of saffron or yellow coloring and mix well and pour on top of the rice. Leave the rice for another 5 minutes before switching it off the rice cooker.
16. Add oil in a wok, fry onions for garnishing till golden brown. Then spread on top of the rice.
17. Now the biryani rice is ready to be served.
18. Best eaten with raita, cucumber pineapple salad, chicken kurma, chicken fried.