Getting the carbs before a long run
Long distance running is not my thing; never was. Or short distance running, for that matter. However, some circumstances led to me running in the 'Bay to Breakers' race in San Francisco last weekend. It is a 12K or 7.6 mile course, and it was my longest run ever. If worst comes to worst, I could simply walk, I thought. This being the tamasha that the 'Bay to Breakers' is, there would be plenty of dawdlers. Thankfully, it wasn't so bad, and I had a fun run, and even managed to take a few pictures along the way.
When it comes to food, a run like this needs a nice carb loaded dinner on the previous evening, methinks, so what if this is not a marathon. Besides, who am I kidding, I often eat a carb loaded meal like this even otherwise. So I decided to make a simple egg biryani, more of an egg pulao to be precise, since there is no layering and no dum cooking. For some reason I have always called this egg biryani, so let it be! It is easy and comforting, and it gave me plenty of time to get my bib, chip, and attire ready for the next morning.
1-1/2 cups uncooked basmati rice
2 medium onions
4 Tablespoons of oil
1 bay leaf
1 black cardamom (moti elaichi)
1 stick of cassia bark or cinnamon
a few whole cloves
1/2 teaspoon turmeric
1 teaspoon red chili powder
2 teaspoons coriander powder
3 cups water
salt to taste
1 Tablespoon raisins
1-2 Tablespoons chopped cilantro
1-2 green chilies, whole or slit lengthwise (optional)
Hard boil the eggs. To do this, place them in a saucepan of cold water and bring to boil. Cook it for 10 minutes after that, and turn off the heat. Rinse the rice with cold water and let it soak in some water for about 20 minutes, and then drain it. Slice the onions thinly.
Heat the oil, in a large saucepan, and add half of the sliced onion to it. Fry the onion until it turns dark brown, and then remove from the oil with a slotted spoon. Keep it aside.
In the remaining oil, add the bay leaf, cardamom, cassia bark and cloves, wait till they start to change color and add the remaining onions. Saute on medium heat till the onion is golden brown in color. Reduce the heat, add the powdered dry spices, and then the rice. Stir it around until the rice is coated with the spices. Add the water, and increase the heat. When the water comes to a boil, add salt, and cook uncovered till the rice has absorbed most of the water.
While the rice cooks, shell the eggs. You can either cut them in half lengthwise, or leave them whole and pierce them slightly all over.
Add the raisins and the eggs to the rice, and turn down the heat to very low, or turn it off if the heating element on your stove stays hot for a long time (mine does). Cover with a lid for about 10 minutes.
Add the fried onion, chopped cilantro and green chilies towards the end.
Race Day Pictures
This costumed couple with stroller ran at my speed for most of the way
Going up the Hayes Hill
Passing by the Conservatory of Flowers in the Golden Gate Park
I can see the ocean, the end must be near!