Egg Dum Briyani
- Jothi Ramachandran
- Apr 23, 2020
- 2 min read
Updated: Apr 30, 2020
The word Biryani makes us drool. And often times we don't have the time to the elaborate dum biryani, so I have come up with an easy yet tasty biryani that you can cook in a pan, it is Egg Biryani. This is an easier and simpler version of biryani in my style. Serve the biryani hot with raita by the side. Try out the recipe and let me know how it turned out for you guys.
Prep time: 30 mins
Cook time: 60 mins
Number of servings: 5-6 persons
Ingredients
For Brown The Onions
Oil - 2 Tbsp
Onion - 1 No. Thinly Sliced
For Roast
Eggs
Turmeric Powder - 1/4 Tsp
Chili Powder - 1 Tsp
Salt - 1/4 Tsp
Boiled Egg - 4 Nos
To Make Curd Mixture
Curd - 1/4 Cup
Chili Powder - 1 Tsp
Coriander Powder - 1 /2Tsp
Turmeric Powder - 1/4 Tsp
Garam Masala - 1 /2Tsp
To Make Biryani
Ghee - 2 Tbsp
Oil - 1 Tbsp
Whole Spices
(Cinnamon, Star Anise, Cardamom Pods, Cloves & Bay Leaf)
Onion - 1 Nos Thinly Sliced
Green Chili - 1 Nos Slit
Ginger Garlic Paste - 1/2 Tsp
Tomato - 1 Nos Chopped
Salt
Coriander Leaves
Mint Leaves
Basmati Rice - 1cup (Soaked For 30 Mins)
Water - 1.5 cup
Method
1. Wash and soak the rice for about 30 minutes
2. Boil eggs and peel them and make slits on them
3. Heat a pan with some oil and fry some onions for the fried onions and keep them aside
4. In the same pan, add some oil, turmeric powder, red chili powder, salt and add the eggs and fry the eggs and keep them aside
5. Take a pressure cooker and add some ghee and oil to the cooker, and roast the whole spices
6. Add onions and saute them
7. Add green chilies and ginger garlic paste and saute along
8. Add tomatoes and cook them till they are mushy and add some salt
9. In a bowl, take the curd, add chili powder, coriander powder, turmeric powder, garam masala and mix well
10. Add the whisked curd mixture to the cooker and cook for 5 minutes on medium flame
11. After 5 minutes, add coriander leaves, mint leaves, and mix well
12. Add the soaked rice and gently mix it. I have used 300 gms of basmati rice
13. Add 500 ml of water and check for seasoning and a teaspoon of salt if required
14. Now place the eggs on top of the rice, add fried onions, chopped coriander leaves and close the pressure cooker
15. Place the weight and cook for about 10 minutes, after 10 minutes turn off the stove and let the pressure cooker rest for about 10 minutes before opening
16. Serve the biryani hot with some raita and salad by the side.
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