Egg Curry

Yesterday we prepared a Chicken Biryana and today we shall prepare the curry I love to have best with any Biryana or boiled rice.

Ashiana is one of my favorite simple and humble Indian restaurants in Kampala. Owned by a good friend of mine Bobby Sheath and situated in Bugolobi just a short distance from my work place in Bugolobi, once in a while after work I treat myself to chicken Biryana and egg curry.

With this simple recipe, you do not need to eat out but make Egg Curry at home for you and your family.

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Chicken Biryani

It is the month of Ramadan and for all my Muslim friends and family who are fasting here is a Chicken Biryana recipe to try out. You can have Biryana at dawn before your fast or at dusk to break your fast. Its spicy taste and flavor will keep you going through out your day.

 Biryana is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays. It has a lengthy preparation, but the work is definitely worth it.

 All this while I thought I needed an oven to make Biryana but sometimes when you lack one thing like a cooker and as though to add salt to injury, with the kind of unstable electricity we can not rely on an electric cooker to do your cooking. So here is a fantastic procedure in preparing my chicken Biryana without using a cooker of any kind but just my gas stove.

Points to consider;

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19 Tricks up my mama’s sleeves

1. When boiling greens, do not cover the pan. Covering greens leads to discoloration
2. A drop of vinegar in a boiling pan of Irish potatoes prevents the Irish from discoloration
3. Sprinkle black pepper in the corners of your kitchen. Mice and rats are allergic to black pepper, it keeps them away
4. To remove gum that is stuck on your cloth, place the cloth in the freezer. When the gum freezes, it’s easier to pluck in off without making a sticky mess
5. When washing the inside of your flasks i.e. between the outer part of the vacuum and the caging, use baking soda to rinse. 1 table spoon of baking soda in a Luke warm 1 minute soak can take away any odor that detergents can not remove from any utensil
6. For vegetable meals like cauliflower, beans, cabbages, add more garlic than ginger
7. For non veggie meals, add more ginger than garlic
8. You can also use vinegar (I cup) in a basin of Luke warm water to soak a colored material for 1 hour and drip dry in a shade to keep the dye/color longer
   

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