Sunday, March 16, 2008

Egg Pot Pie

While every one was trying out their sense of self with pot pie night, I also made one old favorite, with a twist. Chicken Biryani is my nemesis. Love it, but can’t cook it. It is a dish in which the household used up old rice and curry—but it was usually emboldened with raisins, nuts, and saffron. But, tonight, I decided to make an egg biryani pot pie. This might seem crazy—but traditionally, biryani would be topped with a salt dough and baked. The dough would not be eaten—but just to keep the contents moist and delicious. So, why not make a crust that is yummy. And, since, I love a blog event; I decided to send this recipe on to the Pullet Surprise at Peanut Butter Etouffee.

Egg Biryani
(This recipe yields but 2 pot pies.)
Make a pate brisee ( lovely egg and butter conconction that it is) and refrigerate.

Begin by sautéing

1 small onion
1 small carrot
2 t cumin
1 t coriander
1 t cinnamon
1 t kolanji seeds
1 t chili powder or red pepper flakes
1 t turmeric
2 t salt

Once the mixture is brown, put in blend into a thick paste with 1 cup chicken broth or water. (I used water.) Reserve this curry sauce.

In a pan or cast iron skillet, sauté
2 cups rice
2 t coriander
2 t mint

Hard boil 4 eggs.

Then assemble your egg pot pie—
Put 2 tablespoons curry sauce at the bottom of the crock, then ½ cup rice, then stand up two peeled hard-boiled eggs in the rice, then another sprinkle of curry sauce, and then put ½ cup rice, to keep the egg standing, finish with a little more curry sauce and 1/8 cup stock, and then top with the crust. (For looks sake, I put in a little curly kale around the eggs to recall an easter basket. But, totally not necessary, and in fact, does not add to the flavor of the dish.)

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