Egg dum briyani

Egg Biryani
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Here is a unique recipe of egg biryani in which tasty egg masala and flavoured rice is layered and cooked in dum.

Ingredients

3 cups kaima rice
4 onions (sliced)
A fistful of shallots
10 eggs (6 boiled ones)
8 green chillies
½ cup grated coconut
1 tbsp ginger
6 cloves garlic
1 cinnamon stick
10 cardamom pods
A fistful of cashews
A fistful of raisins
1 lemon
3 tomatoes
1 tsp garam masala
10 cloves
1 tsp chilli powder
½ tsp black pepper powder
1 ½ tbsp coriander powder
½ tsp turmeric powder
Vegetable oil, ghee, salt, coriander leaves and curry leaves as required

Preparation

In some boiling water add cinnamon, cardamoms, cloves, lemon juice and salt as required
Add washed kaima rice into it
When the rice is half cooked, drain it 
In a blender add grated coconut, green chillies, some coriander leaves, shallots, some ginger and garlic
Add a bit of water into it and grind into fine paste
Fry onions in vegetable oil and keep it aside
Fry cashews and raisins in ghee and keep it aside
Heat some ghee in a pan
Add spices like cinnamon, cardamom and cloves
Roast well 
Add chopped onions and salt
Sauté well
Add curry leaves, green chillies, ginger and garlic (keep cooking on low flame)
Add turmeric powder, coriander powder, chilli powder, black pepper powder, and some garam masala
Mix everything well and cook until the masala releases it flavours
Add the diced tomatoes
Add the previously prepared coconut mixture
Sauté until the raw smell is off
Pour some water and cook until it is reduced
In a pan, add 4 beaten eggs and scramble well with a pinch of salt
Pour some more water into the cooked masala
Allow the mixture to boil on high flame
Add the scrambled eggs and stir well
Add half more glass of water into it and cook with the lid on
Add the 6 boiled eggs into it and cook for 5 more minutes with the lid on
For the dum
Grease a vessel (with thick base) with ghee
Add the half cooked flavoured rice
Place some egg masala on top of it
Sprinkle some fried onions, cashews and raisins
Repeat the layers
Place the vessel (with lid on) on top of a heated tawa
Cook for 25 minutes on low flame
Sprinkle some garam masala on top of the cooked egg biryani
Keep aside for 5 minutes with lid on
This would enhance the aroma of the tasty biryani
Serve hot with onion-cucumber raita, pickle and papad.

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