Egg Dum Biryani is a splendid rice indulgence, satiated with the magic of Indian spices, herbs and spiced hard boiled eggs🥚. So flavorful and delicious, love this with curd and laccha pyaaz 🧅.
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Ingredients:
For Rice
· Basmati rice (soaked) – 1.5 cup
· Water – 1.5 litres
· Salt as required
· Ghee - 1 tbsp
· Shahi jeera – 1 tsp
· Bay leaves – 2
· Cloves – 4-5
· Green Cardamom – 2 nos.
· Black Cardamom – 2 nos.
· Cinnamon – 2-3 small pieces
· Star Anise - 1
· Cloves – 3-4
· Lemon – ¼
For Marination
· Boiled eggs – 7-8
· Turmeric powder – ¼ tsp
· Red chili powder – 1 tsp
· Salt to taste
For cooking the gravy
· Oil/ Ghee – 2 tbsp
· Cumin seeds – 1 tsp
· Onion – 2 (sliced)
· Ginger Garlic Green paste – 1.5 tbsp
· Tomato puree – of 3 tomatoes
· Red Chilli powder – 1 tbsp
· Turmeric powder– 1 tsp
· Biryani Masala – 1.5 tbsp
· Coriander leaves – 1 tbsp
For Layering
· Coriander leaves – handful
· Mint leaves - handful
· Fried onions – ½ cup
· Ghee – 2 tbsp
· Strands of saffron – dissolved in ½ cup milk
Method:
For the rice
· Wash and soak Basmati Rice for half an hour in water.
· In a large vessel add sufficient water to cook the rice, add salt, ghee, shahi jeera, bay leaves, cloves, cinnamon sticks, green cardamom, black cardamom and star anise.
· Let the water boil for 2 to 3 minutes.
· Now add the soaked rice to the boiling water.
· Cook the rice on high flame for 10-12 minutes.
· Once it is done, drain the rice.
· Spread the rice over a large size plate and cool down to room temperature.
For Marination
· Take a mixing bowl, add the boiled eggs, further add all the remaining ingredients of marinade, mix well and keep it marinated for at least 15-20 mins.
For cooking the Gravy:
Set a kadhai on medium heat, add ghee/ oil, add the sliced onions. Fry it well.
· Now add the ginger garlic green chili paste. Add tomato puree.
· Cook it well, let the raw smell go away.
· Now add turmeric powder, red chili powder, biryani masala powder and salt.
· Finally garnish with coriander leaves.
For Layering
· Rice and gravy are ready to be layered.
· In a pan, spread the gravy layer, place the marinated eggs.
· Then add freshly chopped mint & coriander leaves, some fried onions. Layer it with rice.
repeat the addition of fresh coriander, mint leaves and fried onions, now, layer the remaining cooked rice and top it with fried onions, coriander and mint leaves.
· Finally add the ghee and saffron soaked milk.
· As the layering and final addition of ingredients for the biryani is done, we need to give a dum, by placing a lid on the pan and seal the edges of the pan with a dough, and keep it on medium flame for 15-20 minutes, make sure you use a heavy bottom pan or place a tawa underneath to avoid burning of biryani.
· Egg Dum Biryani is ready to be served hot with raita and salads.