Johannesc
Joined: 30 Apr 2013
Posts: 10
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 Posted: Tue Apr 30, 2013 7:35 pm Post subject: Egg Dum Biryani Recipe |
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Biryani recipes are specially known for non-vegetarians. Boiled eggs are normally a part of chicken or mutton biryanis. But if you are an eggitarian, then you have a reason to rejoice as we are sharing egg dum biryani recipe today. This biryani recipe is special because it is made with eggs.
Egg dum biryani is actually a Hyderabadi biryani recipe. It is prepared in the dum pakht style. This Indian rice recipe is special because it is prepared by layering. The egg dum biryani recipe that we are sharing right now can even be prepared at home.
Ingredients
Eggs-6
For the rice
Rice- 1½ cup
Chicken stock- 3 cups
Cloves- 4
Cinnamon stick- 1 inch piece
Black cardamom- 3
Black pepper- 4-6
Bay leaf- 1
Lime juice- 2tsp
Salt
Ghee or oil-1 tbsp
For the masala
Ghee- 4tbsp
Onion- 2 (thinly sliced)
Ginger garlic paste- 3tsp
Tomato- 2 (chopped)
Fresh coriander- ¼ cup
Red chili powder- ½ tsp
Turmeric powder- ¼ tsp
Garam masala- ½ tsp
Yogurt- ½ cup
Lime juice- 2tsp
For garnishing during layering
Onion- 1 (thinly sliced)
Ghee- 2tbsp
Cashew nuts- ¼ cup
Raisins- ¼ cup
Saffron- 1 pinch
Milk- 2tbsp
Preparation
Boiling the eggs
Keep the eggs in a wide pan and cover with water.
Bring the water to a rolling boil.
Cover the pan and cook the eggs for 12-15 minutes on high.
Run under cold water and peel the eggs.
Slit the eggs into half.
For garnishing
Add ghee in a pan and fry the onions till golden brown.
In the same pan, fry cashews and raisins.
Add saffron in the warm milk and keep aside.
Masala
Add ghee in a heavy bottom pan.
Add onions and fry till they turn pink.
Add ginger-garlic paste and fry for another 3-4 minutes.
Add all the remaining ingredients and fry till oil comes out.
Add the boiled eggs and cook for 2-3 minutes.
Rice
Wash and soak rice for 15 minutes.
Drain.
Add ghee in a pan and add all the whole spices.
Add rice and cook for a minute.
Add chicken stock, salt and lemon juice.
Cover and cook on low heat till rice is 90% done.
Layering
In a heavy bottom pan, place half of the eggs and masala.
Spread half the rice on top.
Sprinkle half of the fried onions and cashews and raisins.
Repeat with the remaining masala, rice and garnishing.
Sprinkle saffron milk on top.
Cover tightly with an aluminium foil and keep on a heated griddle for 10-15 minutes on very low flame.
Serve hot with raita.
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