Easy Egg Dum Biryani Recipe | Egg Biryani Recipe | Anda Biryani | How To Make Egg Biryani | Hyderabadi Egg Biryani | Easy Egg Biryani | Egg Biryani Restaurant Style | Spice Eats Egg Biryani
Ingredients for Egg Biryani:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boiled eggs- 6 nos.
- Basmati Rice- 2 US cup measure (around 350 gms)
For the Egg Masala:
Whole garam masala & spices-
- Green cardamom- 3
- Cinnamon - 2 pcs
- Cloves- 4
- Black cardamom- 1
- Star Anise- 1
- Bay leaf- 1
- Shahjeera- 1/2 tsp
- Onions, sliced- 2 medium (150 gms)
- Ginger garlic paste- 2 tsp
- Tomato purée or paste, readymade- 6 tbsp
- Green chillies,slit- 4
- Whisked curd- 2 tbsp
- Mint leaves- 3 tbsp
- Coriander leaves chopped- 3 tbsp
- Turmeric powder- 3/4 tsp
- Red Chilli powder- 1 tsp
- Coriander powder- 1 tsp
- Crushed Pepper- 1/2 tsp
- Biryani Masala- 2.5 tsp
- (Readymade or store-bought)
- Salt- 1/2 tsp
- Refined oil- 2 tbsp
For cooking the Rice and assembling the Biryani:
- Basmati Rice-2 US cups (around 350 gms)
- Salt- 1 tbsp
- Green cardamom- 3
- Cloves-4
- Cinnamon- 2 pieces
- Shahjeera- 1/2 tsp
- Ghee- 2 tsp + 1 tbsp
- Birista- 1 medium onion (3 tbsp birista or fried onions)
- Mint leaves- 15-20
- Saffron soaked in warm milk- 10-15 strands
Preparation:
- Boil the eggs, shell & set aside.
- Slice the 3 medium onions and take out 1/3 (1 medium onion). Fry it in oil till golden to be used as birista.
- Chop the coriander leaves, slit the green chillies and take out the mint leaves..
- Also whisk 2 tbsp curd/ plain yogurt and set aside.
- You can use readymade (packaged) tomato purée/ paste. (In case you don’t have readymade tomato purée, you can blend 2 medium sized red tomatoes, cubed and use that instead. The colour and taste could vary)
- Soak the saffron in warm milk.
- Wash & soak the Basmati Rice for 30 mins
Process:
FOR THE EGG MASALA:
- Take a Kadai & heat 2 tbsp oil.
- Add all the whole garam masala & spices.
- Allow them to splutter & then add the sliced onions. Fry them on medium heat for around 10 mins till they are light brown in colour.
- Add the ginger garlic paste, mix it well & fry for around 2 mins on low heat till the raw smell is gone.
- Now add the tomato purée and around 2-3 tbsp water and give it a mix.
- Also add all the spice powders and salt.
- Mix & fry on medium heat for 3-4 mins till these are cooked and oil separates.
- Now reduce heat to low and add the whisked curd, mix well & cook continuously for around 3-4 mins till oil separates.
- Add in the boiled eggs, mix it well, add 1/2 cup of water and keep cooking for another 2-3 mins till you have a thick gravy coating the boiled eggs.
- Lastly add the chopped coriander leaves, mint leaves & slit green chilies.
- Mix & simmer for another 2 mins till you have a thick gravy and it coats the boiled eggs.
- Switch off heat and set aside the egg masala.
FOR THE RICE:
- Boil 1 litre water in a pan on high heat.
- Add all the whole spices, 2 tsp ghee and 1 tbsp salt. The water should be very salty.
- Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 90% done. This should take 7-8 mins.
TO ASSEMBLE THE BIRYANI:
- Take a flat bottomed pan and brush with 1 tbsp ghee on the base of the pan.
- Now arrange half of the cooked rice and spread the Egg masala along with the gravy uniformly on the rice.
- Add the mint leaves over the egg masala and spread the balance cooked rice over this.
- Sprinkle 3 tsp ghee, the the saffron milk and the birista (fried onions) on the rice.
- Close with a lid and cook covered on DUM on low heat for 6-7 mins.
- Let it rest for 15 mins before mixing the rice and eggs evenly.
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2 сен 2021
