Egg Biryani | Egg Dum Biryani | Hyderabad Egg Biryani | Anda Biryani | Egg Biryani Recipe | Egg Biryani Restaurant Style | Hyderabadi Egg Dum Biryani | How to make Egg Biryani | Anda Dum Biryani
Ingredients:
- Boiled eggs- 8 nos.
- Basmati Rice- 500gms
FOR THE EGG MASALA:
- Onions, sliced- 3 medium
- Ginger garlic paste- 3 tsp
- Tomatoes, chopped- 4 medium
- Green chillies,slit- 4
- Whisked curd- 4 tbsp
- Mint leaves- 1/2 cup
- Coriander leaves chopped- 1/2 cup
- Turmeric powder- 1 tsp
- Red Chilli powder- 1 tsp
- Coriander powder- 1 tsp
- Biryani Masala- 2 tsp (Readymade or store-bought)
- Whole garam masala & spices-
- Green cardamom- 4
- Cinnamon - 4 pcs
- Cloves- 5
- Black cardamom-2
- Black peppercorns-8 nos
- Star anise- 1
- Bay leaf- 2
- Shahjeera- 1/2 tsp
FOR THE RICE & LAYERING:
- Green cardamom- 4
- Cloves-4
- Cinnamon- 4 pieces
- Shahjeera- 1/2 tsp
- Salt- 11/2 tbsp
- Fried Onions (optional)- 1 onion
- Mint leaves- a handful
- Saffron soaked in warm milk- few strands
- Red colour- few drops (optional)
Preparation:
- Wash & soak the Basmati Rice for 30 mins.
- Boil the eggs, shell & fry it lightly in a kadhai
- Slice the onions, chop the coriander leaves, tomatoes.
- Soak the saffron in warm milk.
Process:
BOIL THE RICE:
- Boil 1.5 litres water in a pan on high flame.
- Add all the whole spices, 1.5 tbsp salt
- Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 3/4th done. This should take 7-8 mins.
- Strain the water & keep the rice aside.
MAKE EGG MASALA:
- Take a heavy bottomed pan & heat 4 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 3-4 mins till the raw smell is gone.
- Now add the chopped tomatoes, mix & fry for around 2 mins.
- Add salt & all the powders. Mix & lower flame. Continue cooking for another 10 mins till the tomatoes are soft, masalas are cooked & oil separates.
- Next add the whisked curd, mix well & cook continuously for around 4 mins till oil separates.
- Add in the boiled eggs, mix it well & keep cooking for another 2 mins.
- Lastly add the chopped coriander leaves, mint leaves & green chilies.
- Mix & add in 1/2 cup water, mix well & cook for another 2 mins till you have a thick gravy.
- Switch off flame.
COOKING ON DUM:
- Now layer the rice on top of the egg masala. Spread 1/2 of the boiled rice set aside earlier. Drizzle half of the soaked saffron & spread handful of mint leaves on the rice.
- Spread the rest of the boiled rice as a second layer.
- Now drizzle balance of the saffron & the red colour & the fried onions.
- Cover with a lid & cook on dum for 7 mins on low flame.
SERVING:
- Remove from heat and let the biryani rest for 15 mins.
- Uncover and turnover the layers of rice to mix egg masala.
- Serve along with raita.
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15 ноя 2018
