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Egg Dum Biryani Recipe

 
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Johannesc



Joined: 30 Apr 2013
Posts: 10

PostPosted: Tue Apr 30, 2013 7:35 pm    Post subject: Egg Dum Biryani Recipe Reply with quote

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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stelzerjdiane



Joined: 10 May 2013
Posts: 2

PostPosted: Mon May 13, 2013 11:36 am    Post subject: Reply with quote

I think your recipe is delicious
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