Egg dum biryani
December 28, 2014
Ingredients:
- Basmati rice : 2 cups
- Eggs : 4 nos
- Onion : 2 nos
- Tomato : 2
- Clove : 3
- Cinnamon : 1" pc
- Bay leaf : 1
- Elaichi : 3 nos
- Biryani masala : 1 tsp
- Green chillies : 2
- Ginger : 1"pc
- Garlic : 3 cloves
- Yoghurt : 2 tbsp
- Oil as required
- Salt to taste
- Ghee 1 tsp
For garnishing
- Fried onion and chopped coriander leaves.
Method:
- Boil eggs and shell it and just make slits with a sharp knife.Cut onion into thin slices. Chop tomatoes. Cut green chillies lengthwise. Grind ginger and garlic together to a paste.
- Heat 1 tbsp ghee, add cloves, cinnamon, elaichi and bay leaf and fry for a few seconds. Cook rice in a rice cooker adding 3 and a half cups water and fried garam masala along with the ghee and little salt. The grains should be separate.
- Heat oil (approx 2 tbsp) add thinly sliced onion and saute till it changes the colour. Add ginger garlic paste to this saute again for few seconds and add green chillies. Add biryani masala to this and saute a while and add chopped tomatoes.
- Saute this till the tomatoes become soggy and add yoghurt. mix well. Finally add boiled eggs to this mix it and switch off the stove.
- Take a non stick pot, smear ghee on the pot. Spread half of the cooked rice on this. Then spread the prepared egg masala over this. Again spread the remaining rice over this.Mix 1/4 cup milk with saffron or yellow food colour and sprinkle it over the rice. Melt a little butter and sprinkle, cover it with aluminium foil, then put on the lid.
- Heat an old tawa, place the pot over the pan. Keep it in a low flame for 10 mins. Then switch it off. After 10 mins open the lid, sprinkle the fried onion and chopped coriander leaves over it.
- Serve the biryani carefully without breaking the eggs.... Tasty Egg biryani is ready!
- You can also bake this in an oven. Instead of using a pan, do the whole process , layering , in a baking tray and bake it.
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