EGG DUM BIRIYANI

 

We're all biriyani connoisseurs. Biriyani is a dish that no one dislikes. This meal consists of rice and masalas. It might be vegetarian or non-vegetarian. In India, I believe there are around 100 different types of biriyanis. The list goes on and on: Dum biriyani, Hyderabadi biriyani, street style, and so on. This one meal feeds our mind, soul, and stomach 😊

So, I'm here to introduce you to a simple egg Dum biriyani that I created at home. I'm making the masala separately so that vegetarians can enjoy my biriyani as well. Let's get started with our delectable biriyani.

INGREDIENTS

For masala

Garlic – 8 flakes

Ginger – 1 (big)

Onions – 3

Green chilies – 4

Refined oil – ½ cup

Cashew – 25 g

Dried grapes – 25 g

Caraway seeds- ½ tsp

Cinnamon – 1 (small piece)

Cloves – 3

Cardamom – 4

Carrot – 1 (big)

Potato – 1 (big)

Cauliflower – 1 (small)

Green beans – 7

Green peas – ½ cup

Tomato – 3

Turmeric powder – ¾ tsp

Red chili powder – 1 tbsp.

Coriander powder – 1 tbsp.

Garam masala powder – ¾ tsp

Curd – ½ cup

Salt – to taste

Coriander leaves – ½ cup

Mint leaves – ¼ cup

Egg – 2

Ghee – 3 tbsp.

For rice

Caraway seeds – 1 tsp

Pepper – ½ tsp

Cinnamon – 1

Cardamom – 2

Cloves – 3

Basmati rice – 3 cups

Lemon juice – 1 tbsp.

PREPARATION

1.     A frying pan toss in some oil Once the oil is hot, toss in the caraway seeds, cardamom, cloves, and cinnamon and cook quickly. Once the aroma has developed, add the chopped onions and cook well.

2.     Green chilies should be added to the onions and saulted again. Keep the flame low at this time since the chilies will quickly heat up. Make a paste out of the ginger and garlic and add it to this.

3.     Toss in the powders and cook thoroughly. then toss in the diced tomatoes and stir well. When the tomatoes are soft, add the curd and stir well. After that, combine all of the vegetables and stir well. Pour some water  and salt to taste and some coriander leaves over the vegetables to help them cook. Cover it with a lid and cook it thoroughly.

4.     In the meantime, we can boil some water in a separate vessel. You can take any water measurement you like. I used five and a half cups of water. Add the spices to the water.

5.     Add the basmati rice or any other rice of your choosing to this, lemon juice and stir thoroughly. Allow 90 percent of it to cook. That is the exact method of cooking.

6.     Separately cook the eggs and set them aside. Simply heat some oil and toast the eggs. Fry some cashews, and translucent onions for decoration.

7.     Our masala is ready for Dum once all of the vegetables have been fully cooked. Take a hard vessel, which I prefer to be made of aluminium or any other metal other than steel. Place a tawa pan on the stovetop and maintain a low flame. Keep our aluminium vessel and add ghee to it after that.

8.     Now, as the first layer, add some of our cooked rice. Then add some masala, mint, and coriander leaves, followed with our boiling toasted eggs, and repeat the layering procedure. Rice should be the top layer.

9.     Toppings should include fried onions and cashews. There are also some mint leaves and ghee. Allow for 10 to 15 minutes of cooking time after covering it with a lid.

10.  Also, yes. That's how we make biriyani. It's all set to eat. While serving, combine the masala ingredients and serve.

 

This is a straightforward egg biriyani. If you're a vegetarian, simply leave out the eggs and the biriyani will still be delicious. You can also serve it with fried bread cubes. It'll be a feast for the senses! 😉