Egg Dum Biryani

Ingredients

• Long grain Basmati rice - 3 cups

• Ghee - 1 tbsp

• Salt - 2 tsp

• Lemon juice - 2 tsp

• Water - 6 cups

• For the Masala

• Oil - 2 tbsp

• Ghee - 3 tbsp

• Onion - 1 and ½ cups ( Chopped )

• Green chili - 2 ( Slit into halves )

• Ginger garlic paste - 2 tsp

• Tomato - 1 cup ( Chopped )

• Coriander powder - 2 tsp

• Red chili powder - 1 tsp

• Turmeric powder - 1 tsp

• Garam masala powder - 1 tsp

• Curd - ½ cup

• Salt to taste

• Boiled eggs - 8 ( peeled )

• Oil for frying eggs

For layering

• Saffron - a good pinch ( Soaked in ¼ cup milk )

• Browned onion - ½ cup

• Coriander - 2 tbsp ( Chopped )

• Mint - 2 tbsp ( Chopped )

• Fried Almonds - 10-12

• Fried Cashew nuts - 10-12

• Fried Raisins - 15 - 20

Method: Poke the boiled eggs with a tooth pick all over and fry them till golden brown from all the sides. You can cover the pan with a lid while the eggs are frying. Heat oil and ghee in a pan. Add onion and fry till translucent. Add green chilies and ginger garlic paste and fry till the raw smell of ginger and garlic is gone. Add tomatoes and fry for a minute. Add coriander powder, red chili powder, turmeric powder, garam masala powder and water along with little water and cook till the oil starts to separate from the sides. Add the eggs and cook for another minute. Wash the rice and soak in enough water for an hour. Drain the water. Add rice, ghee, salt, lemon juice, and water in a pan and cover and cook till rice is 90% done. Take a large heavy bottom pan. Transfer ⅓ rd of the rice in the pan. Layer with half of the egg masala. Sprinkle some browned onions and coriander and mint on top. Cover with another ⅓ rd of rice. Layer with the remaining egg masala. Sprinkle some browned onions and coriander and mint on top. Finally cover the masala with the remaining rice. Sprinkle some browned onions, fried almonds, cashew nuts and raisins. Cover the lid of the pan tightly and cook on very low heat for 10-15 minutes. Remove the lid of the pan and give the Biryani a gentle mix. Garnish with fresh coriander. Serve hot with raita.

Happy Cooking!

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