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Saturday, 27 August 2016

Egg Dum Biryani




Thanks to my niece Preethi Mukesh Rao for the recipe of this yummy biryani !!!
INGREDIENTS:
6 boiled eggs
1 tsp red chilli pdr
1tsp ginger garlic paste
3 sliced onions
10 cashews chopped
10 raisins
2 tblsp oil
salt to taste
FOR THE GRAVY:
2 small onions sliced
1 cup grated tomato/ puree
2 tsp ginger garlic paste
2 tblsp ghee or oil
3 tsp biryani masala/ garam masala
1 tsp turmeric pdr
Salt to taste

TO BE GROUND TO PASTE:
1 cup coriander leaves
8 mint leaves
3 green chillies
1 tblsp coriander seeds
1 tblsp cumin seeds
3 cloves
1/2 inch cinnamon

FOR THE RICE:
3 basmati rice soaked in water for 30 mins
3 clovese 
1/2 inch cinnamon
2 cardamoms
2 bay leaves
1/2 tsp shah  jeera
2 tblsp coriander leaves 
Salt to taste

PROCEDURE:

  • Marinate the boiled eggs with ginger garlic paste,salt,chilli pdr and keep aside for 15 mins
  • Heat 1 tblsp oil in a pan and fry the sliced onions till it turns brown,in the last minute add cashews and raisins
  • Fry for a minute and keep aside
  • Heat the remaining 1 tblsp oilin the same pan and saute the marinated eggs till it turns brown
  • You may cut the eggs after the above step or keep it whole
  • To make the rice boil water and add the spices,salt,coriander leaves ,rice 
  • Cook it till 90% done .Drain it and spread on a plate to cool,remove 1 cup rice and add lil yellow colour to it
  • Make a fine paste with the ingredientsmentioned under to be ground to paste
  • To make gravy heat ghee/oilin a pan and fry the sliced onion still it   turns transparent
  • Add ginger garlic pasteand saute for 2 mins,add the tomato pureeand fry till the oil leaves the sidesof pan
  • Now add garam masala odr,turmeric pdr and the ground paste,fry well till it becomes dry
  • Now add the boiled eggs,keep 1 egg for garnishing,check for the seasoning
  • To assemble the biryani ,put little ghee in a large potand spread half of the egg gravy.Then spread half of the rice,browned onions 
  • Now spread the remaining gravy,rice,onions and coriander leaves
  • Cover it tightly
  • Heat one tavaon a low flame and keepthe pot on the tavafor 30 mins
  • Serve hot with raita











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