The reason I haven't forgotten my blog birthday so far is because it was started the same week as my daughter's birthday. Both turned six this past week. Thank you all, dear readers, for still being around with me. I appreciate that you took time out of your day to come check my blog. If you have any comments, suggestions or requests, please leave a comment here or email me at mysoorean at gmail. Thanks again, and virtual hugs your way.
Little Miss M and her two current best friends were carted to a gaming place with an anytime pizza/pasta buffet, where they spent four full hours playing and eating. Then we had a few more kids over at our house in the evening for cake and more eats. It was the day of Varamahalakshmi festival and we changed into ethnic wear later in the evening and went for haldi-kumkum. Next day was a trip to the zoo. All in all, a long but satisfying birthday weekend for M. The little fellow was in the thick of things. Hovering around, peeking, playing, poking - very interested in what everyone did. He fed a giraffe at the zoo and that was the highlight for him.
Coming to the dish, it was my sister who got me hooked to Pakistani biryani masalas. Have tried two different Shan biryani masalas and loved them both. I usually make vegetable or egg biryanis. Last time over, I tried the Laziza brand Sindhi biryani masala. They come in convenient sachets (two) within a box, one of which I used to make chicken biryani for Father's Day, following their recipe. It was spicy, hot and utterly delightful. The masala itself is very flavorful and contains dried plums with seeds along with the other regulars (red chillies, pepper, cumin, coriander, cloves, cardamom, cinnamom, dried ginger and dried garlic). For a quick weeknight dinner, I used the other sachet to make an easier egg pulao. Delightful again. Have you tried any Pakistani masalas? If so, any favorites?
1 cup rice, washed, drained and kept aside for 15-20 mins
2 eggs, hard boiled
1 medium onion, sliced
1 medium tomato, chopped
1 tbsp chopped cilantro
1/4 cup peas (optional)
1-2 green chilies
2 tbsp Sindhi Biryani Powder
1 cup coconut milk
1 cup water
1 tbsp oil
salt to taste
In a pressure pan, heat oil and saute onions until slightly browned. Using a slotted spoon, remove about a tbsp and keep aside.
Add chopped tomatoes, peas if using, green chilies, cilantro and biryani powder.
Season with salt and mix well.
Halve or quarter the eggs and place them in the pan while the masala in being cooked.
Once the tomatoes are soft, remove the eggs and keep them aside. You could also shallow fry the eggs at this stage and keep aside but I just left them as is.
To the masala, add the soaked and drained rice and mix well.
Add coconut milk, water and salt to taste. (You could skip coconut milk altogether and just add another cup of water instead)
Cover and cook for one whistle. Switch off stove and let cool.
Transfer to a serving bowl/plate and top with eggs. Garnish with the reserved onions and some chopped cilantro. Serve with raita.