Egg Biriyani

- submitted by Dahlia on 04-19-2010 (Ande Ki Biriyani, Mutta Biriyani, Egg Dum Biriyani) Ingredients Basmati Rice - 3 cups Eggs - 4 + 3 (4 Hard Boiled eggs + 3 eggs scrambled) Saffron - a pinch (soaked in 2 tblsp of milk) Whole Garam Masala - (2" cinnamon stick, 4 cloves, 3 cardomom, 1 Bay Leaf, 1 star anise, 1 bay leaf) Shahi Jeera - 1/2 tsp Oil - 1 tblsp Salt - as needed Water - about 10 cups Mint Leaves - handful For Masala Onion - 2 medium (chopped) Tomatoes - 2 (chopped) Ginger garlic Paste - 1 tblsp Cilantro (Corriander Leaves) - handful (finely chopped) Mint Leaves - handful (chopped) Green Chillies - 3 or 4 (chopped/slit) Yogurt - 4 tblsp Lemon Juice - 2 tblsp Ghee and/or Oil - 2 tblsp Biriyani Masala - 1.5 tblsp (You can also substitute with 1 tsp chili powder, 4-5 peppercorns, 1 tsp corriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder) Salt - as needed

Preparation Steps 1. Hard boil 4 eggs, peel it and cut it into half lengthwise.

little salt and little corn flour on the eggs and shallow fry. Preheat oven to 350 degree F. Add the chopped mint leaves and cilantro. Add the tomatoes and cook till it gets mashed up. 6. By this time the aroma of the biriyani will fill the house. 5. Take a tray or a big heavy bottomed vessel and do the layering as follows. Arrange the hard boiled eggs on the top. 1.) 9. Cook this till you get a nice masala and the oil separates from the masala. Serves : 4-5 .2. Add the yoghurt. Keep it aside. 3. Add lemon juice to the masala just before switching off. 6. 4.Serve this biriyani with some raita and any non veg sidedish. 7. (You can add a pinch of turmeric powder too if you want a bright yellow colour). Leave it in a 350 degree oven for half an hour. 8. Spread half of the cooked rice at the bottom. This will be the first layer. Top this with the saffron flavoured milk. finely chopped cilantro and mint leaves. whole garam masala. shahi jeera. Grease the bottom of the vessel/tray with some ghee or oil. 5. 2. Put the scrambled layer over the masala followed by the remaining rice. some ghee. Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside. Sauté till the onions turns brown. This way the masala and scrambled egg will be evenly distributed in the rice. 2. (If you are doing the dum on stove top. 4. Serving suggestion . 4. 5. some fried onions. Gently fluff up and mix the rice before serving. salt and some mint leaves. When the rice is 3/4 th cooked. Add the ginger garlic paste and fry for a minute. biriyani masala and salt. 3. Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil. . Pour the egg masala over the rice as the 2nd layer. Method For making masala 1.This tastes delicious with some pickle and potato chips too. Cover with an aluminium foil and seal all sides so that the steam wont be able to escape. Layering the Biriyani The dum process can be done in a conventional oven or stove top. drain the water and spread it on a tray to cool. Heat ghee and oil in a pan and add the onions and green chillies. Sprinkle a pinch of biriyani masala. reduce the flame to the lowest setting and cook for about 20 minutes. 3.