Egg Dum Biryani is one of our favourite Biryani,When we to a restaruant we first look for Egg Biriyani and if we find it in the menu we order for it happily,when the order is ready n served then we say NO!!! We are not looking for this taste.They simply make some biryani rice and put some boiled eggs on top of it but we always wanted to have some masala to go with the rice and eggs and in some restaruants the use the same biriyani rice with which they make Chicken Biryani and we can see few chicken pieces/bones in the briyani....but we are vegetarians even then we eat eggs.
Finally I tried making it to my taste and serve it with love for my hubby a big lover of Egg Dum Biryani.Sharing this recipe with Gourment Affair for her 1st event Served with Love.
I also want to share few other recipes which I have in my blog most of them are cooked to show my love for my hubby.I always try to garnish or present them in different ways I Can.
Tomato Basil Soup, Guacamole, Vegetable Lasagna,Veggie Pizza, Fried Ice-cream,Cilantro Yogurt Chutney,Potato Halwa, Caramel Custard
For Making Biriyani Rice:
Rice:1 cup(Wash n soak it for 1/2 hour)
Onion:1 medium(cut into slices)
Green Chillies:7-8(adjust to ur taste)
Mint:1/2 bunch(finely chopped)
Cinnamon Stick:1 inch
Ginger Garlic Paste:1.5 spn
Rose Water:1/2 spn
For Egg Masala:
Boiled Eggs:3 no
(pierce the egg all over and shallow fry in oil till egg is fried,add salt to taste,pinch of turmeric powder and chilli powder to taste while frying,when done put them on a paper towel and keep aside)
Onions:2 medium(finely cut Slices)
Garam Masala:1/4 spn
Ginger Garlic Paste:1 spn
Curry Leaves:10 no
1.In a wide vessel add oil when hot put the cumin/Shajeera and fry till they splutter,now add elachi,cloves,cinnamon,bay leaves,javentry(mace) fry for 2 mins now add finely chopped onions fry till they turn transculate,add cut green chillies,ginger garlic paste fry till it leaves raw flavor.Now put in the chopped mint stir well and fry for another 3-4 mins.
2.After mint is fried add 2 spoons of curd,ajinamoto and mix well and cook till oil seprates.Now add 1.5 cups of water and bring it to boil,add salt to taste stir well and now add the soaked n strained rice to the boil water n masala mixture and cook the rice till done.
3.Cook the rice on medium flame and make sure that the rice is cooked in dum style which means that no steam is escaped while the rice is cooking,prevent the escape of rice by covering it with a heavy lid and put some heavy weight on it so that there is no chance for the steam to escape this helps the taste and smell of the spices to retain in the rice and turn delicious.
4.Once done turn off the flame and add rose water keep it covered and put aside.Mix well before assembling the biryani.
1.In a pan add oil,when hot add the finely chopped onions,fry till onions turn golden brown,now add the cut chillies,ginger garlic paste and fry till the raw flavor is no more,now add the curry leaves and stir.
2.Add Salt to taste,mix well and fry for another 3-4 mins when the onions are soft add half of the tomato and cook covered till tomato turns smooth.Finally add garam masala,mix well and cook for another 2-3 mins and turn off the flame.
3.Put in the fried eggs,toss and seprate the eggs from the masala for garnishing the Biryani later.
1.In a bowl firstly put a layer of Egg Masala(Onion Masala) and cover this masala layer with Biryani rice evenly,now repeat the layer with Egg masala and finally finish it with biryani rice and put the eggs on top and garnish it with lemon n some food color.
2.Before serving reheat it for 5-7 mins in a microwave oven and serve hot with Raitha of your choice.