BIRYANI is an invention of the Mughals but it had been loved across all India for its aroma, flavour and taste. Lucknow, Hyderabad are famous for biryani. My favourite biryani is Hyderabadi Biryani.
There are so many varieties of biryani. It is a rice dish. Dum Biryani requires time and patience. It is cooked by dum process.
Par-cooked rice is kept in a handi with a minimum amount of water with meat, chicken or egg etc. with mint leaves, onion, coriander leaves, saffron etc. and the lid is placed and sealed with a dough of flour.
'Dum' means to 'breathe' and this dish cooked in the steam and pressure of sealed handi. Its taste so delicious with Raita.
INGREDIENTS -
FOR EGG MASALA -
Egg - 6 (boiled, peeled)
Oil - 1 cup
Onion - 1 (large,chopped)
Cinnamon - 1 inch
Green Cardamom - 5
Bay Leaf - 1
Cumin Seeds - 2 tsp
Ginger Garlic Paste - 1 tbsp
Turmeric Powder - 1 tsp
Red Chili Powder - as per taste
Tomato - 2 (large, chopped)
Curd - 1 cup
Kasuri Methi - 1 tsp
Coriander Leaves - 4 tbsp
Mint Leaves - 4 tbsp
Green Chili - 3
FOR RICE -
Basmati Rice - 3 cups(soaked for 20 minutes)
Water - 3 litres
Cinnamon Stick - 1 stick
Green Cardamom - 4
Bay Leaves - 2
Salt - 2 tbsp
Oil - 1 tbsp
Kewra water - 1/2 tbsp
Saffron - a pinch (dissolved in 4 tbsp milk)
Biryani Flavour - 4 to 5 drops
Ghee - 2 tbsp
Fried Onion - 2 large (sliced)
PROCEDURE -
FOR RICE -
Heat 1 tbsp oil in a pan and fry the onions till it looks golden brown. Keep it aside.
Half cook the rice with 3 litre water, bay leaves, cinnamon, cardamom, salt and 1 tbsp oil.
FOR EGG MASALA -
Heat 1 tbsp oil in a kadhai. Slightly slit the eggs and fry it for 2 minutes. Keep it aside. Again heat 3 to 4 tbsp oil in this kadhai. Add whole spices (cinnamon, cardamom, bay leaf and cumin seeds). saute for 1/2 minute. Then add chopped onion, green chilis and fry till onion looks golden brown. Add ginger garlic paste and fry for 1 minute. Add turmeric powder, chili powder, tomatoes and salt and cook for 5 minutes. When tomatoes cooked then add curd and mix well. Cook for 5 minutes. Now add half of fried onion , kasuri methi and boiled eggs and cook for 2 minutes. Add 1 and 1/2 cups of water and mix it. Atlast add 1/2 of mint leaves and 1/2
of coriander leaves. Our egg masala is ready.
LAYERING THE RICE -
First take a Handi or a kadhai and spread half of rice. Gently spread the egg and the masala and again spread a layer of rice and cover the egg masala. Add 1 and 1/2 cup of rice water, saffron, kewra water, fried onion, ghee, mint leaves and coriander leaves. Cover the handi with a lid. Seal the lid with the dough of flour.
Cook 2 minutes on high flame and then cook 10 to 12 minutes in low flame. Remove the pot from heat and leave it for 5 minutes.
Your biryani is ready to eat. Serve it with any raita of your choice.
(NOTE - Do not place the handi on direct burner. Place an old pan in the gas burner and place the handi on it.)
SO ENJOY YOUR SUNDAY LUNCH WITH EGG BIRYANI.
WETTING FOR YOUR COMMENTS........................................
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