Hyderabadi Egg Biryani with Boondi raitha


INGREDIENTS:
TO COOK RICE:
3 green cardamoms / elaichi
1/2 tsp shahi jeera
1 1/2 cups basmati rice

TO MAKE GRAVY:
4 hard boiled eggs
2-3 tblsp oil
3/4 cup thinly sliced onions
1 bay leaf
1/4 tsp shahi jeera
1 black cardamom
4 cloves
1/2 inch cinnamon
1 tblsp ginger garlic paste
1 green chilli slit
1 tsp biryani masala pdr
3/4 tsp red chilli pdr
Salt as needed
3/4 cup plus 1 tblsp curd
Handful of mint and coriander leaves
3 tblsp milk
Pinch of saffron

To fry eggs:
1/4 tsp red chilli pdr
1/2 tsp biryani masala
Little salt
1 tsp oil
Fry the eggs in oil adding chilli pdr and masala pdr,salt and keep aside

PROCEDURE:

  • Boil the eggs, remove the shells and pierce the eggs with fork
  • Wash and soak rice for 20 mins in water
  • Bring 5 cups of water to boiland cook rice along with cardamom and shahi jeera
  • When the rice is cooked 80% drain it to a collander
  • Heat oil in pan, add sliced onions and fry until brown, Set aside some onions for garnishing
  • Add rest of the dry spicesand saute, when they begin to sizzle add ginger garlic paste, green chilli and fry until the raw smell goes off
  • Add chilli pdr,garam masala and saute for few seconds
  • Add curds, salt, mint and coriander leaves chopped 
  • Now add the fried eggs, stir and cook tillthe gravy thickens, turn off the flame
  • Layer the rice and the prepared gravy in a thick bottomed vessel,add fried onions,chopped  mint ,coriander leavesbetween the layers.Pour the saffron milk 
  • Cover the vessel with a tight lid or alluminium foil
  • Heat tava or cat iron pan, when it turns hotplace the vesselon it
  • Dum it for 10 mins on a low flame, turn off the flame and allowit to rest for another 10 mins
  • Serve hot with any raitha of your choice and enjoy.



Comments

  1. Nice One.....

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