Egg Dum Biryani

Egg Dum Biryani

Ingredients for rice

Basmati rice – 2 cups

Cinnamon stick – 2” piece

Cloves – 4 nos

Cardamom – 4 nos

Shahi jeera – ½ tsp( optional)

Bay leaf – 1 no

Oil – 2 tsp

Water to boil rice

Ingredients for Egg gravy

Boiled eggs – 5 to 6 nos

Onion chopped – 2 nos

Tomato chopped – 2 nos

Ginger and Garlic paste – 2 tsp

Green chilli broken – 2 nos

Red chilli powder – 1 and ¼ tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala powder – 1 tsp

Chicken stock cube or Vegetable stock cube – 2 nos( optional)

Mint leaves chopped – ¼ cup

Coriander leaves chopped – ½ cup

Curd – 2 tbsp

Water – ½ to ¾ cup

Salt to taste

Saffron strand 6 nos soaked in 2 tbsp milk( optional)

Oil – 2 tbsp

Dum Egg Biryani

Method

1.     To cook rice. Boil water in a large pot to cook rice, in a small pan heat oil add cinnamon stick, cloves, cardamom, bay leaf and shahi jeera, fry for a minute and add this tempering and required salt to boiling water. When water starts to boil add the basmati rice and cook the rice until 3/4^th done. ( To check if the rice is 3/4^th done, take a single grain and pinch it between your index finger and thumb the grain will break into 3 pieces).

2.     When the rice is 3/4^th cooked, drain rice in a colander, mix 1 tsp ghee or oil to the rice and spread it on large plate to cool .

3.     To make the egg gravy. Heat oil in a pan, when oil is hot add the chopped onions and fry till browned, next add broken green chilli and ginger & garlic paste, sauté until the raw smell of ginger and garlic paste leaves.

4.     Now add the chopped mint leaves and tomatoes, fry on medium heat until the tomatoes are cooked and slightly mashed.

5.     Add red chilli powder, turmeric powder, coriander powder, garam masala powder, chicken stock cubes, curd and required salt to the pan, fry for few more mins.

6.     Add ½ cup water to the gravy and bring to boil, add boiled eggs to the boiling gravy and simmer on medium heat for 3 mins.

7.     To assemble and dum the biryani. Take a thick bottomed pan with tight lid, grease pan with ghee or butter, spoon and layer egg gravy along with few eggs on the bottom layer of the pan, spoon the ¾ cooked rice and layer on the top of gravy, sprinkle some chopped coriander leaves on top of rice, again spoon some egg gravy mixture along with eggs on the rice layer and continue to spoon rice layer. The final top layer should be the rice layer, sprinkle chopped coriander and saffron milk along with saffron strands on the rice layer.

8.     Cover the pan with tight lid and keep pan on low heat for 7 to 8 mins.

9.     Serve hot with Onion Raita or with Chalna.

Tips: Since the eggs do not have flavor for itself I have used chicken stock cubes to flavor the gravy.

Egg Biryani