Tuesday, September 13, 2016

Egg Dum Biryani

Egg Biryani -Basmati Rice flavored with Egg and biryani masala. Biryani is the favorite of people all over the world. The flavor and aroma which comes from biryani will attract you to eat it of course. The full procedure of my version of Egg biryani in pressure cooker is posted here. Do prepare and enjoy
Preparation time: 1 hour
Servings: 2 cups per serving


Frying onions:
Onion long cuts -1/2 cup
Oil -1tspoon

Frying of eggs:
Boiled Eggs -3 [Eggs can be used as whole, just make scars on it /Eggs can be cut into half]
Oil 1 tspoon
salt, Red chilli powder, turmeric powder, Black pepper powder -a pinch of each

Biryani Masala:
Oil -3/4th tablespoon
Onion finely chopped -1/2 cup
Chopped Tomato -1 Cup
Green chillies -3
Kasuri methi -1tspoons
Ginger garlic paste -2tspoons
Mint leaves/Dried Mint leaves powder -2tspoons
Clove Cinnamon Powder -1/2tspoon
Coriander powder/Dhaniya powder - 1tspoon
Red chilli powder- 1 tspoon
Any chicken masala -4tspoons [I used Everest Chicken masala]
Salt as per taste
Curd -1/2 cup
Thick Ghee -4tspoons

Half boiled Rice Preparation:
Basmati Rice: 1.5 cups
Water: 3 cups
Clove: 2
Cinnamon -1 inch
Bay leaf - 1
Ghee/oil -1/4tspoon [Preferred ghee]
Salt -1/4tspoon

Chopped coriander leaves -1 tablespoon
Chopped Mint leaves -2tspoons

Method: [Be careful while adding salt, as the salt is used while preparing rice, preparing egg fry, preparing biryani masala]
  1. Biryani Masala: Take 2tspoons of oil in a Frying pan, Add Long cuts of Onion and saute it until it becomes golden to brown. Transfer it to a plate.
  2. To the remaining oil in the pan, add a tspoon of oil. Place the Scarred Whole Eggs or Egg Halves in the pan. Fry it on both sides by adding red chilli powder, salt . turmeric powder and black pepper powder. Transfer to a plate/ same plate of fried onions.
  3. To the same pan add oil, When its hot add all the ingredients mentioned in Biryani masala one by one except Curd and sauté it well. Switch off the stove. Let it become warm. Now add curd, Mix well. And again keep it on stove and cook for another 5 minutes. Now take the fried egg and add to this masala. Cook for 2 minutes. Biryani masala will be ready.
  4. Preparation of Rice: Wash the Basmati rice well and soak it in water for 15 to 25 min. Drain the water. Take a cooking bowl, Add water 3 cups, salt, Oil/ghee, Cloves, Bay leaf, Cinnamon. Bring the water to boil. When water is boiling Add the rice and cook it just for 5 min in medium to high flame.
  5. Remove/Drain the remaining/excess of water from Rice. Rice is ready for Biryani.
  6. Layering: Take a cooker/ Big vessel which can fit all the above preparations. Add around 1/4cups of water, Add Half the quantity of prepared Biryani masala and three eggs pieces, on this add/ layer the rice, On this add the fried onions, Mint leaves, coriander leaves. Again add the biryani masala, egg pieces, Layer the rice, mint leaves and coriander leaves. Close the cooking vessel using Aluminium foil. Place a plate on it so that water doesn't evaporate and Biryani cooks well inside in steam. Don't cook on direct flame.
  7. So place a tawa on the stove, Above this keep the vessel/ cooker of biryani. Let it cook for just 3 minutes. Switch off the stove.
  8. Now after 2 minutes open the Aluminium foil and Yummy biryani will be ready. Enjoy with Raita or salan or biryani salan.