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Egg Biryani

Ingredients

For Gravy

Boiled eggs (ubla anda) 8
Onions (payaz), finely chopped 2 cups
Tomatoes (tamater),  finely chopped 1 cup
Garlic (lahsan), paste 2 table spoon
Ginger (adrakh) paste 1 table spoon
Black pepper (kali mirch), powder 1/2 tea spoon
Fennel seeds (saunf), powder ½ tea spoon
Hot spices (garam masala) 1 tea spoon
Red chilli (lal mirch) powder 1/2 tea spoon
Turmeric (haldi) powder 1/2 tea spoon
Salt to taste
Curry leaves (curry patta) 1 spring
Lemon juice (nimboo ka ras) 2 table spoon
Chopped coriander (hara dhaniya) 3-4 table spoon
Vegetable oil 3 table spoon

For Rice

Clarified butter (ghee) 3 table spoon
Basmati rice (basmati chawal) 2 cups
Onions (payaz) finely sliced 2 small
Cinnamon (dalchini) stick 1″ piece
Black peppercorns (kali mirch) 8-10 pieces
Cloves (laung) 3-4 pieces
Brown cardamom (badi elaichi) 2

For Assemble

Coriander leaves (hara Dhaniya), finely chopped 1/4 cup
Butter (Makhkhan) 1/2 stick

Method

For Rice

  • 1. Wash and soak rice for 15 minutes.
  • 2. Heat clarified butter in a large, heavy bottomed pan.
  • 3. Add cinnamon, cardamom, cloves and black pepper and cook it for 30 seconds.
  • 4. Add sliced onions and cook until it turns golden in colour. Add curry leaves and stir it for 30 seconds
  • 5. Now add the drained rice and cook it for 2-3 minutes.
  • 6. Add 2 cups of water and salt and cook the rice for 8- 10 minutes or till rice is done.
  • 7. Once done, take it off from heat and set aside. (Avoid overcooking)

For Eggs

  • 1. Marinate the boiled eggs in ½ tea spoon of turmeric powder and salt and keep it aside.
  • 2. Heat 4-5 table spoon of oil in a non-stick pan.
  • 3. Add boiled eggs in oil and fry till it becomes golden and then remove it from flame.
  • 4. In the remaining oil add onions, and cook it well till it becomes golden in colour.
  • 5. Add the curry leaves, ginger and garlic and sauté it for about 1 minute.
  • 6. Add red chilli powder, turmeric powder, hot spices and fennel powder and stir it
  • 7. Add tomatoes and cook till oil gets separated.
  • 8. Now add fried eggs along with the chopped coriander and mint leaves and cook it for 5-7 minutes.
  • 9. Add half cup of water and let it cook for 5-7 minutes.
  • 10. Add salt and lemon juice and cook it for another 2-3 minutes.
  • 11. Remove it from flame.

Assemble

  • 1. Take a big heavy bottom pan.
  • 2. Place some butter at the base. Now add half of the rice in the pot.
  • 3. Then add a layer of egg. Sprinkle some chopped green coriander over it.
  • 4. Now place a layer of remaining rice over it.
  • 5. Then add some more butter and cover this pan with the lid.
  • 6. Seal the lid by sticking it with some chapati dough.
  • 7. Cook this on very low flame for 15-20 minutes.
  • 8. Serve “Egg Biryani” with raita and salad.

Tip:

  • If you find assemble process complicated, here is simple way for it.
  • Layer the Biryani in an oven proof bowl, cover the bowl.
  • Now micro it on 20% power for 25-20 minutes.

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    One Response to %2$s

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