Egg Dum Biriyani

Recipe Cuisine: Indian | Recipe Category: Main Course
Preparation Time:40 mins | Serves: 2

To Marinate Egg

Egg-2

Ginger garlic paste-1/2 tbsp

Red chilli pwdr-1 tsp(i used kashmiri chilli pwdr)

turmeric-1/4 tsp

salt

oil if needed

For Rice

Basmathi Rice-1 & 1/4 Cup

Green chilli-2

Zeera/Cumin-1 tsp

Elachi-3

Cinnamon-2

Cloves-3

Water-5 cups

Salt

Ingredients

Onion-2

Tomato-1

Ginger & Garlic paste-1 tsp

Curd-2 tbsp

Turmeric a pinch

Garam masala-1/2 tsp

Red chilli pwdr-1 tbsp(i used kashmiri chilli pwdr)

mint leaves-3 tbsp(chopped)

Coriander leaves-3 tbsp(chopped)

Salt as per taste

Oil

Method:

Boil the egg and remove the outer shell.And give lengthwise cuts(6) on the side of the egg/

Now mix the g&g paste,chilli pwdr,turmeric,salt and apply it on the egg and keep aside

In a big pan add water green chili,salt,cloves,cinnamon,elachi,cumin and boil it.Once it started boiling add the rice.

After adding the rice ,wait til it starts boiling,once its boiling nicely wait for 3 more mins and check whether the rice is 80 % done.

Then remove from stove and strain the water and keep it aside.

Cut the onion in lengthwise.In pan add 4 tbsp of oil and add the onions and fry till its fully reduced and golden brown.

Keep the fried onions aside.and in the same pan add the marinated egg and the remaining paste.

keep the flame in medium low & fry till the g&g paste is cooked and keep it aside(do not overcook the eggs) .

Now in a wide pan add oil then g&g paste and fry for 15 secs then add tomatoes and cook till mushy.

Now add the turmeric,chillipwdr,garam masala and fry for 20 secs.

Add the curd,salt and cook till oil seperates and keep the flame low(make sure the gravy covered the bottom of the pan fully).

Sprinkle half of the coriander,mint,fried onions and keep the eggs also and cover it with half of the rice and sprinkle some garam masala and ghee top .

repeat with the process with remaining onion ,mint,coriander and cover it with rice.

Now add turmeric ,milk-5 tbsp and sprinkle it over the rice.

Add some ghee also on top and cover it with lid.

Let it be in dum for 10 mins and switch off the flame

Notes:

Dont skip the green chilli in the rice,as i am using kasmiri chilli all over,if u skip green chilli then the biriyani wont hav spicyness.
The caramelized onion is the highlight in this biriyani.people like onion flavour loves this.
Serve with any raitha.