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Writer's pictureNandini R Kini

Egg Dum Biryani





Ingredients


6 boiled eggs

1 tsp red chilli powder

1tsp ginger garlic paste

3 sliced onions

10 cashews chopped

10 raisins

2 tbsp oil

salt to taste


For the gravy:

2 small onions sliced

1 cup grated tomato/ puree

2 tsp ginger garlic paste

2 tbsp ghee or oil

3 tsp biryani masala/ garam masala

1 tsp turmeric powder

Salt to taste


To make the paste:

1 cup coriander leaves

8 mint leaves

3 green chillies

1 tbsp coriander seeds

1 tbsp cumin seeds

3 cloves

1/2 inch cinnamon


For the rice:

3 basmati rice soaked in water for 30 mins

3 cloves

1/2 inch cinnamon

2 cardamoms

2 bay leaves

1/2 tsp shah jeera

2 tbsp coriander leaves

Salt to taste




Procedure


  • .Marinate the boiled eggs with ginger garlic paste, salt, chilli powder and keep aside for 15 mins

  • Heat 1 tbsp 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 tbsp oil in the same pan and saute the marinated eggs till it turns brown

  • You may cut the eggs after the above step or keep them 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 ingredients mentioned under to be ground to paste

  • To make gravy heat ghee/oil in a pan and fry the sliced onion till it turns transparent

  • Add ginger-garlic paste and saute for 2 mins, add the tomato puree and fry till the oil leaves the sides of the pan

  • Now add garam masala, turmeric powder 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 pot and 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 tava on a low flame and keep the pot on the tava for 30 mins

  • Serve hot with raita.

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