[Excellent Curry You Can Make at Home] Egg Biryani Edition (MEN'S CLUB) - Yahoo! News

Takahiro Imashimizu

If you can make delicious curry at home, your partner and family will surely be happy. This time, I asked food photographer Takahiro Imashimizu to teach me the recipe for "egg biryani."

A 30-minute curry that is easy on the stomach and is very satisfying to make quickly in between work

Takahiro Imashimizu

More than 300 books related to cooking. Photographer Takahiro Imashimizu, who is also involved in many curry books, is a master of home spice cooking who has visited the site, learned the history, and practiced it... right? "No, I'm not a professional, and my cooking is 'what the hell' (laughs). But I've learned a little about how to easily make spice dishes so as not to spoil the essence of Indian cuisine," says Ima Shimizu. speaks. Mr. Ima Shimizu is busy with photography during the day and development work at night. This time's ′′ Biryani ′′ is a simple thing that can be made in 30 minutes.... "When I'm busy editing videos, I'm in front of the computer all day, so it's perfect for a change of pace. On the other hand, I also make raita (yoghurt masala)." I revealed that I am making biryani. Raita mixes yogurt with salt and grated garlic, and sprinkles cayenne pepper on the finish. And the most important "Biriyani" is just stir-frying onions, dropping eggs, adding pre-boiled basmati rice and waiting for a while. “The key to biryani is unevenness in color and taste. When the rice is cooked, separate the white part of the rice first, then put the rest on a plate, and then add the separated rice to enjoy the unevenness,” says Ima Shimizu. He commented on how to enjoy making “Biryani”. The sparkling to match is Spanish "Cava". Monk's jazz piano is flowing from the vacuum tube amplifier. "A cheap cavas and a Chinese-made vacuum tube amp... but they're all genuine, and the taste is very pleasant to me," he said. Mr. Ima Shimizu's daily life is full of minimal authenticity.

[Ingredients] Serves 2-3 people

Onion (medium): 1 bay leaf Garlic (grated): 1 teaspoon Curry powder: 1 teaspoon Oil of your choice (butter, Ghee, rapeseed oil, etc.): 1 tablespoon Water: 100ml Salt: 1/2 teaspoon Raw eggs: 3

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