Egg Biriyani/Egg Dum Biriyani
Basic Information Preparation time 20 minutes
Soaking time 10 minutes
Soaking time 10 minutes
Cooking time 60- 70 minutes
Serves 3(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Basmathi rice | 1.25 cups |
Boiled eggs | 4-5 |
Onion(thinly sliced) | 2 medium size |
Tomato(finely chopped) | 1 medium size |
Ginger&garlic paste | 2 tbs |
Green chilly/pachamilagai | 4-5 (slit lengthy) |
Mint leaves/pudina | a fistful(chopped) |
| Coriander leaves/kothamalli | a fistful(finely chopped) |
Yogurt/thayir | 4 tbs |
Red chilly powder/varamilagai podi | 1/2 tsp |
Coriander powder/dhaniya podi | 1 tsp |
Garm masala powder | 1/2 tsp |
Lemon juice | 2 tsp |
Salt | 1.5 tsp |
| Oil | 2 tbs |
Ghee/nei | 2 tbs |
Hot water | 2.5 cups |
For the tempering
Ingredient | Quantity |
|---|---|
Clove/lavangam | 4-5 |
Cinnamon/pattai | 2 inch piece |
Bay leaf | 1 |
Star anise | 2 |
Black cardamom | 1 |
Cumin seeds/jeeragam | 1/2 tsp |
Ingredient | Quantity |
|---|---|
Fried onion | 3-4 tbs |
Ghee/nei | 2 tsp |
Mint leaves (chopped) | 1 tbs |
Coriander leaves | as needed |
Food color | few drops |
Kewra essence(optional) | few drops |
- Soak the basmathi rice in water,meanwhile heat oil and ghee in a pan.Fry a fistful of sliced onion in the oil till it becomes brown and crisp.Drain it from the oil.In the same oil,do the tempering with the given ingredients.
- Add the sliced onion and green chilly,mint leaves along with a pinch of salt.Saute it until the onion turns transparent. Add in the ginger& garlic paste,fry it till the raw smell disappears.Now add the yogurt and fry it for a minute.Now goes in the chopped tomatoes and cook it until mushy.
- Add in salt and spice powders,give it a mix.Sprinkle some water and let it boil for couple of minutes.Add in the chopped coriander leaves and put off the flame.The gravy is ready.
- Heat a tsp of oil in a pan and fry the boiled egg for a minute or two.Sprinkle a pinch of salt and 1/4 tsp of red chilly powder.Fry it for one more minute and put off the flame.Make slits on the eggs if you are using whole eggs otherwise cut it into half and keep it aside.
- Now boil around 4-5 cups of water in a pan and once it becomes rolling boil add a tsp of oil to the boiling water.Now completely drain the water from the rice and add it to the boiling water.Stir it occasionally.Once the rice is 60-70% done put off the flame and drain the water.Now in a heavy bottom pan,smear a tsp of oil and spread half of the rice.
- Spread the prepared gravy on top of the rice and keep the eggs around the gravy.Spread the rest of the rice on top of the gray.Sprinkle the fried onion,mint leaves,coriander leaves on top of it.Mix the food color with a tsp of milk and add it on top the rice.Also drizzle the lemon juice and ghee.Cover the with pan with lid and keep it on a slow flame.Let it be on the flame for 25-30 minutes.
- After 30 minutes remove it from the fire and mix it gently.
- Serve it with raita
- Do not cook the rice for too long time.
- Cashews can be fried and added for extra rich taste.
- Instead of food color,saffron can be soaked in milk and added.
- Don not add too much of tomato.
- Frying the egg is an optional.
- The rice cooks very fast,so keep an eye otherwise it would turn mushy.Mine was done in 4 minutes.
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