Egg dum biryani

                                                               EGG DUM BIRYANI

INGREDIENTS

• Aged [ purani ] basmati long grain rice – 250 gms
• Egg – 4 or as required
• Onion finely sliced – 1 large
• Tomato finely chopped – 1
• Ginger garlic paste – 1 tbsp.
• Whole garam masala for tempering as well as for cooking the rice [ few ] – cinnamom + green and black cardamom + star anise + bay leaves + sai jeera + black pepper + clove
• Oil + ghee – 2 or 3 tbsp
• Curd – ½ cup
• Finely chopped coriander and mint leaves – ½ cup
• Salt as per taste
• Kesari colour – 1 tsp [mixed in 2 tbsp water] OR saffron mixed in milk
• Foil and a old tava for dum
• Red chilli pwdr – 1 ½ tsp [as per taste ]
• Turmeric pwdr – ½ tsp
• Coriander pwdr – 2 tsp
• Garam masala pwdr – 2 tsp
• Lemon juice – 1 tbsp
• Kewra and rose water 1 tsp of each
• Ghee – 1 tbsp [for dum optional ]
• Fried onion and cashew nut for garnishing

PREPARATION

1 – Wash and soak the rice for 30 mins. Boil water in a big pan with few whole garam masala. Add rice and salt and cook till 75 %.[ enough salt as to be added as we drain the water in which it is cooked  and don’t cook the rice fully.]  Drain the excess water and keep it aside.

2 –  Boil the egg for 10 – 12 minutes. Remove the shell and keep aqside.

METHOD

Take a thick bottom pan.

Heat oil + ghee and add the whole garam masala .

Add sliced onions and fry till light brown .

Add the ginger + garlic paste and fry till raw smell leaves.

Add tomatoes and fry till oil separates.

Make the flame low and add turmeric + chilli pwdr + coriander + garam masala pwdr ad fry for few seconds.

Add coriander and mint leaves, fry till it shrinks .

Add curd + lime juice + salt and mix well.

Arrange the eggs .

Keep a hot tava on low flame.

Place this pan on the tava .

Add the 75% cooked rice on top of the egg mixture.

Sprinkle colour , ghee and kewra essence or rose water.

Cover it with foil and pack it on all asides by pressing the foil.

Place the lid with a heavy object on top.

Dum it for 15 – 20 mins on very low flame.

Allow it to cool..

Open the lid sprinkle fried cashew nuts + fried onions .

Serve it with salad, kachumbari , raita, mirchi ka salan, pickle ,boiled eggs or fried papad.

NOTES – for more tips to cook biryani ,refer to my biryani recipes below .

for more recipes click on the names below :-

1. Chicken biryani
2. Vegetable dum biryani recipe
3. Prawns biryani recipe
4. Vermicelli biryani recipe
5. Palak /Spinach biryani
6. Vegetable biryani
7. Egg bhurji recipe
8. Fried egg masala recipe
9. Egg pepper fry

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