Chettinad Egg Dum Biriyani
Egg biryani, makes for a perfect Sunday meal with raita and curry. This egg biryani is a great treat for egg lovers. It is very easy to make and does not take much time once you are familiar with the recipe.
Ingredients
- 1.5 cups basmathi rice or seeraga samba rice
- 1.5 tsp ginger garlic paste
- 1 large onions chopped
- 2 nos green chillies slit
- 1 nos tomato chopped
- 5 nos boiled eggs
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1 to Biryani masala powder adjust
- mint and coriander leaves Fistful, chopped
- Salt to taste
- 45 ml fresh yogurt / curd or 3 tbsp, do not use sour one
- 2 1/2 cups water
- ½ slice Lemon
- Ghee
Dry Spices:
- 1 nos star anise
- 1 nos bay leaf
- 1/2 tsp shahi jeera black cumin
- 4 nos green cardamoms
- 5 nos cloves
- 1 inch cinnamon stick
- 1 strand mace
Instructions
- Wash the basmati rice and parboil with a large amount of water along with whole garam masala and 4 to 5 green chillies (slit vertically) and a little salt.
- After the water boils add rice and allow it to cook 50%
- Heat the Pan & add oil, turmeric, red chilly powders and little salt. Arrange the eggs in the pan. (Ref Picture)
- Roast the eggs and keep aside.
- In the other pan add oil, dry spices
- Fry the onions, ginger garlic paste, green chillies, tomatoes
- After the tomatoes become soft add yogurt, red chilly, turmeric, coriander powders then allow few minutes up to the raw smell goes and keep the masala aside.
- In a thick bottom vessel put some oil and pour the masala, arrange few egg pieces.
- Add the partial amount of rice which already cooked 50% layer with mint & coriander leaves and sprinkle biriyani masala.
- Add same procedure for the next layer(Ref Picture)
- Squeeze the lemon & close the vessel tightly. Then allow to cook for 15min.
- Open the vessel add ghee and mix slowly, now the biriyani is ready to serve.
Tried this recipe?Let us know how it was!