Egg biryani from Babu Ji
2 cups basmati rice
2 tsps oil
1 large onion, thinly sliced
3 tbsps ghee
1 tbsp ginger garlic paste
1 medium tomato, finely chopped
¼ tsp turmeric powder
1 tsp red chilli powder
2 tbsps biryani masala
1 tsp salt (adjust to taste)
6 tbsps yoghurt
½ tsp cardamon powder
¼ cup ginger, thinly sliced
1 or 2 green chillies, finely chopped
¼ cup mint leaves, finely chopped
¼ cup coriander leaves, finely chopped
1 star anise
1 bay leaf
½ tsp shahi cumin
4 green cardamoms
1 inch cinnamon
1 strand mace
Cooking the rice
1. Heat 5 cups water in a large pot.
2. Once the water starts to boil, add 2 cups of rice and a pinch of salt.
3. Stir and let this simmer on a medium heat for 8 - 10 minutes.
4. Check the rice, it should have cooked 90% then turn off the heat.
5. Strain the rice and keep aside.
Cooking the eggs
6. Boil 5 eggs in simmering water for 6 -7 minutes.
7. Remove the egg shells and rinse them. Then make a few slits into the eggs using a knife.
8. Heat 1 tsp oil in a large non-stick pot.
9. Add the eggs and sauté for 2 minutes on low heat.
10. Once the eggs start to blister and brown on each side, turn off the heat.
11. Remove the eggs from the pot and keep aside.
Frying the onions
12. In the same pot, add 1 tsp oil and the sliced onions.
13. Sauté on a low-medium heat until the onion turns brownish pink and crisps up.
14. Remove from the pot and keep on paper towel/plate.
Making the egg biryani recipe
15. In the same pot heat 3 tbsp ghee.
16. Add all the whole spices (star anise, bay leaf, shahi cumin, cardamoms, cloves, cinnamon, and mace) and sauté until they sizzle.
17. Add the ginger garlic paste and fry on a medium heat until the raw smell disappears (about 3 - 4 minutes).
18. Add 1 tbsp of fried onions, tomatoes, biryani masala, salt as per taste, chilli powder, turmeric powder and 100g yoghurt then sauté.
19. Cook until the tomatoes softens.
20. Once the tomatoes are cooked add 1 cup of water and let the masala thicken.
21. Once the masala thickens, leave 2 tbsp of the cooked masala in the pot and remove the rest of the masala into a bowl.
Layer the egg biryani in pot
22. On 2 tbsp of cooked masala add 2 ladles of cooked rice, fried onions, chopped coriander, chopped mint, 1 - 2 cooked eggs, chopped chilli, sliced ginger, and cardamon powder.
23. Layer 2 tbsp of cooked masala and follow the above process.
24. Repeat the process until you reach the top of the dish.
25. Add remaining fried eggs, fried onion, masala, coriander and mint.
26. Seal the pot and let it cook for 8 - 10 minutes on a low heat.
27. Turn off the heat and wait for 10 minutes.
28. Fluff the biryani and serve with raita.
Ricotta, Pea and Lemon Tortelloni with Modena Dark Balsamic Vinegar, Zabaglione and Crunchy Guanciale from Borsa Pasta Cucin
Pasta Dough (comes ready made in rounds)
120g durum wheat semolina
100g 00 flour
2 large eggs
Pinch of salt
Filling (comes ready made in a piping bag)
80g fresh ricotta, well drained
20g Parmigiano, grated
1 whole egg
½ teaspoon nutmeg, freshly grated
1 large lemon, zested
30g blanched peas
Salt and pepper
2 mint leaves, chopped
4 egg yolks
2 whole eggs
4 teaspoons brown sugar
Pinch of salt
½ teaspoon black pepper
100g guanciale strips (pork cheek)
How to prepare the tortelloni
1. Place 1 generous teaspoon of filling in the middle of each round of pasta.
2. Dip your finger in the bowl of water and run it along the edge of the round to moisten.
3. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape and press tightly to seal.
4. Toss with flour, set aside on well-floured baking sheet, and cover.
5. Bring a medium sized pot, half full of water, to the boil with coarse salt to taste.
How to make the zabaglione sauce
1. Take the guanciale meat strips and put them in a hot pan on a low heat to “sweat” without adding any oil. Use a fork to occasionally stir the meat to prevent the strips from sticking together. At the end of browning the guanciale should be slightly crunchy on the outside, but still soft on the inside. Once the meat is ready, drain the guanciale from any excess fat and put aside on a plate for when your dish is ready to serve.
2. Prepare the zabaglione sauce by cracking 4 eggs and separating the yolks. Add the 4 egg yolks and 2 whole eggs into a bowl and heat in a bain-marie (see the ‘tip’ for more information). Beat the eggs vigorously with a whisk to incorporate air.
3. Continue beating to incorporate more air and add the brown sugar a little at a time until the mixture foams and starts to thicken (you may not need to use all the sugar). You will know when the zabaglione sauce is ready once the whisk leaves an impression in the mixture and when lifted up drops a fairly solid ribbon trail on the surface of the mixture.
4. When ready, add a teaspoon of balsamic vinegar and remove the sauce from the heat. Keep whisking for another couple of minutes.
Cooking the tortelloni
1. When the water is boiling, lower the tortelloni into the water a few at a time with a slotted spoon.
2. Stir the pot occasionally to prevent the tortelloni from sticking to the pot or each other.
3. Cook until all the tortelloni have come afloat to the surface of the water, about 5 minutes. The tortelloni should puff up and become whiter as the dough cooks.
4. Taste one to check it’s cooked. Keep the cooking water for the next step.
Putting the dish together
1. Put the pan used for browning the guanciale back on a low heat and add a knob of butter.
2. Once the butter is bubbling, add half a cup of cooking water, keeping the pan on a low heat.
3. Drain the tortelloni and add them to the pan to glaze with the butter and water mixture for approximately 1 minute. This should make the tortelloni look silky and wet, but not watery.
4. Serve the tortelloni on a plate, top with the zabaglione sauce and the crispy guanciale.
Tip: How to make a bain-marie - place a medium or large saucepan on the stove. Place a smaller saucepan or mixing bowl on top (this can be any heat-proof container that fits over the saucepan), so most of the steam is trapped between them. There should be at least 10cm of space between the bases of the two containers. A stainless steel, heat-proof glass or ceramic bowl are best if you are cooking an ingredient like eggs, as they conduct heat slower.
Zucchini, sujuk and labne omelette from Kepos Street Kitchen
400g or 2 medium size zucchini, coarsely grated
½ tablespoon salt
50ml olive oil
100g sujuk* sausage, diced
1 tablespoon labneh plus 2 tablespoons extra to serve
2 tablespoons chopped flat leaf parsley
1 large handful mixed herbs, leaves picked
35g pine nuts, toasted
2 tablespoons lemon juice
1. Put the grated zucchini in a bowl and sprinkle with the salt. Set aside until the zucchini releases its juices, about 15 minutes. Drain the zucchini, return to the bowl and set aside.
2. Preheat the oven to 180°C.
3. Heat a tablespoon of the olive oil in an 18cm ovenproof frying pan over medium-high heat. Fry the sujuk until crisp, then transfer to a plate and set aside. Leave the excess oil in the pan to cook the omelette.
4. Add the eggs, labneh, chopped parsley and half the crispy sujuk to the zucchini. Season with freshly ground black pepper and whisk to combine.
5. Reheat the frying pan over medium heat. Pour in the egg mixture and cook for 2 to 3 minutes, then transfer the pan to the oven and cook for 10 minutes, or until the omelette is cooked to your liking.
6. While the omelette is cooking, put the remaining crispy sujuk, mixed herbs, pine nuts, lemon juice and remaining olive oil in a bowl and toss to combine.
7. Flip the omelette and serve topped with dollops of labneh and the sujuk and herb mixture. The smoky eggplant dip and pitas can be served on the side.
Tip: We recommend a non-stick oven proof frying pan when making this omelette as it will be easier to flip and won’t stick to the base.
Notes: Sujuk is a type of dry, spiced Turkish sausage that is similar to salami, with its three main characteristics being that it is salty, dry and has a high fat content. It is traditionally made using ground beef and it is combined with spices such as garlic, salt, cumin, sumac and red pepper before being piped into a sausage casing.