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Egg Biryani

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Egg Dum Biryani

Comfort food, Egg biryani, makes for a perfect Sunday meal with raita and curry. Yesterday, I was inspiredto make a flavored rice and since our family loves eggs, I decided on Egg biryani which has a strikingresemblance to Hyderabadi Chicken Dum Biryani. Its easy to put together, substantial and full of flavor.Serve to family and friends and wait for the compliments.

Next time will blog another version of Egg biryani that calls for scrambling the eggs.

Egg Biryani RecipePrep & Cooking: 1 hr 15 mtsServes 5 persons.Ingredients:

4-5 hard boiled eggs, peeled and make long slits along each egg2 large onions, finely sliced1 small tomato, finely chopped (optional)1 tbsp chopped coriander leaves

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1 tbsp chopped pudina leaves2 tbsps ghee1 1/2 tbsps oil3/4 cup thick curd/yogurt5 green chillis, make a small slit in them1/2 tbsp ginger garlic paste1/4 tbsp red chilli pwd (adjust)1/2 tbsp coriander pwd2 tbsps lemon juicesalt as requiredpinch of saffron soaked in 5 tbsps luke warm milk for 10 mtsBiryani Masala:4 cloves1/2″ cinnamon stick2 elaichi/cardamom1/4 star anise1/4 tsp shah jeera5 pepper cornsIngredients to cook rice:2 1/2 cups Basmati rice3 cloves5 cardamoms1/2″ cinnamon stick1 marathi mogga2 bay leaves5-6 mint leaves1/2 tbsp oil3/4 tbsp saltwater as required

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1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathimogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a largewide plate. Allow to cool.

2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts tillcaramelized. Remove half of the caramelized onions and keep aside.

3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and gingergarlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (justenough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggsand saute till well coated with the masala. (You can also halve the eggs and place carefully and saute inthe masala).

4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn offheat and keep aside.

5 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as afirst layer followed by the egg masala and spread out in the vessel.

6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add thecaramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.

7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove thevessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook onlow flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.

8 Remove lid, combine gently and serve hot with raita and curry of your choice.

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Anda Dum Biryani

Follow these steps to prepare biryani:

Boil eggs. While eggs are boiling, get the rice ready along with the other ingredients to cook rice.While rice is cooking, slice onions, green chillis and chop tomatoes. Pick and chop mint and corianderleaves.Prepare Biryani masala powder. Soak saffron in milk.Caramelize onions.While the onions are caramelizing, strain rice and spread on a wide plate. Peel eggs and make slits.Prepare egg masala and layer rice and egg masala in a wide vessel and cook on dum.

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Prep time: 20 minCook time: 60 minYield: 5Main Ingredients: egg basmati rice

Comfort food, Egg biryani, makes for a perfect weekend meal with raita and curry. Yesterday, I wasinspired to make a flavored rice and since our family loves eggs, I decided on Egg biryani which has astriking resemblance to Hyderabadi Chicken Dum Biryani. Its easy to put together, substantial and full offlavor.

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By Sailu • Apr 19th, 2010 • Category: All Recipes, Hyderabadi Recipes, Indian Egg Recipes, Indian Rice recipes

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