Egg dum biryani or egg
biryani or anda biryani
BIRYANI
is one of the most popular royal delicacies and is considered a luxurious treat
to enjoy on special occasions.There are so many varieties of biryani and so
many different ways to make this dish. It is a complete meal in itself.
Here,
I have shared the recipe of egg biryani or egg dum biryani. It is a flavorful
and delicious rice preparation with the magic of Indian spices and the richness
of masaledar boiled eggs. It is quite easy to make yet very grand, so it is
ideal for parties.
Ingredients for egg biryani:
1. Basmati rice – 3 cups
2. Egg -8
3. Boiled potatoes -2 (optional)
4. Onion – 2
5. Ginger-garlic paste – 2 tbsp
6. Tomatoes – 3 (medium)
7. Curd- ½ cup
8. Green chilies – 3 to 4
9. Chopped coriander leaves – 1 cup
10. Chopped mint leaves – 2 tbsp
11. Turmeric powder- ½ tsp
12. Red chili powder- 1 tsp
13. Coriander powder – 2 tsp
14. Biryani masala – 2 tsp
15. Saffron
16. Milk (for soaking saffron)
17. Salt
18. Ghee – 2 tbsp
19. Oil
20. Food colour(optional)
21. Bay leaves -2
22. Cinnamon – 2 small pieces
23. Cumin seeds – ½ tsp
Preparations for egg biryani:
1. Boil eggs and remove the shells.
Make few gashes on eggs using a knife or a fork. Keep aside.
2. Soak rice for 30 minutes.
3. Thinly slice the onion.
4. Finely
chop tomatoes, coriander leaves and mint leaves. Slit green chilies lengthwise.
5. Deep fry the sliced onions until
it becomes crisp and red in colour.
6. Take half of the fried onion and
make a paste with curd.
7. Cut boiled potatoes into cubes.
8. Heat little oil in same pan, in
which we fried onions, add eggs and potatoes with little salt, turmeric powder and red chili
powder. Fry eggs and potatoes until it becomes golden in colour.
9. Transfer the fried eggs and potatoes to a bowl and keep aside.
How to make
egg biryani:
For cooking rice:
1. Heat 6 cups of water in large pot.
2. Add salt, oil, bay leaves,
cinnamon and cloves in it.
3. When the water started boiling,
add soaked rice.
4. Let it cook until the rice become
90% done.
5. Turn off the heat, strain the rice
and keep aside.
FOR MAKING MASALA:
1. Heat oil in a pan and add cumin
seeds in it. Let the seeds crackle.
2. Add ginger-garlic paste and fry
until the raw smell of ginger and garlic goes away.
3. Now add chopped tomatoes and
salt.mix well and cover the lid. Let the tomatoes cook for five minutes or till
it becomes soft and mushy.
4. Add all dry masalas like turmeric
powder, coriander powder, cumin powder, red chili powder and biryani masala. Mix
well and fry for a while.
5. Now add fried onion-curd paste and
fry it very well.
6. Fry the masalas until it leaves
oil from surface of the pan.
7. Add fried potatoes and mix well.
8. Add chopped coriander and mint
leaves and mix.
9. Add fried eggs with little water
and let it boil for one minute. Check the consistency and keep aside for later
use. Make sure the masala should not be too dry.
Layering of biryani:
1. Take a heavy bottom pan to assemble
the biryani.
2. Add one tbsp ghee in the pan.
3. Add one layer or rice at the
bottom of the pan.
4. Then again, spread rice and layer
similarly with egg masala.
5.similarly, again spread egg masala and then rice on top
6. On the rice, sprinkle fried onion,
chopped coriander and mint leaves, biryani masala, saffron soaked in milk and
food colour dissolved in water.
7. Cover a foil paper on it.
8. After 15 minutes switch off the
flame and give ten minutes standing time to the biryani.
9. Then open it and give a gentle
stir.
10. Serve hot with raita or any gravy.
