Wednesday, March 13, 2013

Egg Biryani / Anda Biryani / Hyderabadi Dum Anda Biryani



Today, My blog hits 100,000+ hits. HURRAY ! Thanks to each and every visitor here.

Today's special recipe is our favorite rice dish ---EGG BIRYANI.

Some restaurants here, disappoint us when we order Egg Biryani. They just add boiled eggs to the regular flavored rice and serve it as Egg Biryani. Thats not the way right? There are only a few restaurants we know where we get super delicious perfect Egg Biryani's and one such restaurant is near our home. I was so happy when my husband said that this biryani tasted like the one we have in our favorite restaurant :))

Here's the recipe of simple Egg Dum Biryani


Ingredients

Boiled Eggs - 6

Parboiled Basmati Rice - 2 cups

Onions - 2 + 1 (for deep frying)

Tomatoes - 2 chopped

Haldi/Turmeric powder - 1/2 tsp

Few Freshly chopped Coriander leaves

Few Fresh mint leaves

Ginger- Garlic paste - 3tsp

Bay Leaf- 1

Cinnamon Stick/ Dalchini - 2 inch piece

Cloves/ Laung - 5

Cardamom - 2

Red Chilli powder - 2 tsp

Coriander Powder/ Dhania powder - 1 tbsp

Green Chillies - 2 slit

Oil - 2 tbspns + Oil for deep frying onions

A Saffron Strands soaked in water or milk

Method

1. Cook rice with almost 5 cups of water with little salt and 2 tsp oil. When the rice is 3/4th cooked, strain the water and spread the rice on a wide plate. Allow it to cool.

2. Heat 2 tbsp oil in a heavy bottomed vessel. Add Bay leaves, cinnamon stick, laung, Cardamom. 

3. Add finely chopped onions and fry till they turn slightly brown in color.  

4. Add Ginger- garlic paste and saute for a minute. 

5. Add Red chilli powder, Haldi and dhania powder. Fry for a minute and then add finely chopped Tomatoes. Mix well. Cover it with a lid and cook till you notice oil separating from the masala.

6. Now add slit green chillies, salt, freshly chopped coriander leaves and mint leaves. Mix well.

7. Add egg halves and mix gently. Pour little water if you feel the masala is too dry. Cook for another minute.

8. Spread the masala evenly and spread the cooked rice on top of the egg masala to form a second layer.

9. Pour the saffron water along over the rice. Spread some fried onions, chopped coriander leaves and mint leaves.

10. Cover the vessel with an aluminuim foil and cover it with a lid.

11. Place this vessel on a tava and cook on a low-medium heat for 20- 25 mins.

Hot steaming Delicious Egg Biryani is ready to be served.



Note: You can substitute Tomatoes with plain curds. Don't add both.
If you have more time, you can also go for wheat dough for sealing the biryani vessel instead of aluminium foil. 


3 comments:

  1. Biryani looks superb and really flavorful, i think i must try this soon

    ReplyDelete
  2. Delicious and flavorful biryani!!

    ReplyDelete
  3. luks vry easy....

    ReplyDelete