Egg Dum Biryani
Ingredients :
for masala
- hard boiled eggs - 4
- carrot chopped - 1cup
- capsicum chopped - 1/4 cup
- onions - 4
- ginger - 1" piece
- garlic cloves - 4-5
- green chilly - 4
- curry leaves - 1 spring
- tomato - 2
- coconut milk - 1 cup
- fennel seeds - 1 tsp
- coriander powder - 1 tbs
- chilly powder - 1/2 tbs
- pepper powder - 1 tsp
- garam masala - 1 tsp
- turmeric powder - 1/2 tsp
- coriander leaves & mint leaves
- salt to taste
for rice
- biryani rice (I used jeerakasala) - 3 cups
- whole spices :- 4 cloves, 1" cinnamon, cardamom 3 -4
- lemon juice - 1 tbs
- ghee - 2tbs
for garnishing
- onion 2 thinly sliced
- cashews - 50g
- raisins - 25g
Method
step1 : prepare toppings
- heat up 5 tbs oil in a pan
- add in thinly sliced onions in batches and fry until golden crisp
- add 1 tsp sugar to keep the onions crisp throughout
step2 : prepare masala
- heat up 1 tbs oil
- add in carrot and saute for 1 minute
- add in capsicum and saute for 1 minute
- transfer into a plate and keep aside
- again heat up 1tbs oil
- add in fennel seeds and saute for a while
- now add in chopped ginger & garlic and saute until golden
- add in green chillies followed by chopped onions
- add in curry leaves
- saute until the onions are soft
- add in the sauteed carrot and capsicum and combine well
- add in coriander powder, turmeric powder and red chilly powder
- cook until the raw smell has gone
- add in tomatoes and cook until they are soft
- add in coconut milk followed by pepper powder and garam masala
- add in coriander leaves and mint leaves
- cook until the gravy become slightly thick
- adjust the salt level
- add the halved eggs and mix gently
- masala is ready and keep this aside
step 3 : prepare rice
- heat up 2 tbs ghee in a heavy bottomed vessel
- add in the spices and saute for a while
- add in washed and drained rice and stir for 2 minutes
- add in boiling water
- add in salt to taste
- finally add lemon juice and mix well
- cover it and cook on low medium flame until the entire water get absorbed
step 4 : layering
- spread 1 tbs ghee in a heavy bottomed vessel
- spread 1/3 rice and fried onions, cashews and raisins
- layer 1/2 of egg masala on top
- again spread 1/3 rice and garnishing items
- then spread remaining egg masala
- layer remaining 1/3 rice
- sprinkle 1 tbs ghee on top
- sprinkle the garnishing items
- cover the vessel with a foil and lid
- heat up an old tawa
- place the biryani pot on the hot tawa
- cook on low flame for 20 minutes and then turn off the flame
- open the vessel after 10 minutes
- yummy egg dum biryani is ready to serve
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