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 3/4th done. ( To check if the rice is 3/4th
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 3/4th
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 |
1 comment:
doubt if i hv seen any gorgeous biriyani than this.. awesome
Post a Comment