Easy Egg dum Biriyani

An egg dum biriyani is an excellent weekend meal with raita and pappd. The ingredients to prepare this dish is as below.

Ingredients:-

Basmathi Rice - 2 cup
Egg boiled and peeled  - 3
Onion - 2
Tomato - 2
Green Chilli - 4
Coriander Leaves crushed - 2 tbsp
Pudina leaves crushed - 2 tbsp
Ginger Garlic paste - 2 tbsp
Curd - 1 cup
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1/2 tsp
Biriyani Masala - 2 tbsp (Optional)
Garam Masala - 1/2 tsp
Lime - 1
Salt - As required
oil - 2tbsp / as required
Cloves - 3
Cinnamon stick - 2
Cardomom Green - 2
Cardomom black - 2
Dried Chillies - 3
Bay Leaves - 2
Fennel Seeds - 1 tsp

Method to prepare Rice:

Cook basmathi rice in water with bay leaves, cloves, cinnamon, cardomom, salt and oil. Drain the water once the rice is almost 70% cooked and keep it aside.

Method to prepare biriyani Mix:

Heat kadai and pour oil in it. Saute the remaining garam masala's like bay leaves, cloves, cinnamon, cardamom, Fennel seeds. Now add the chopped onion and saute till the onions are soft.

Add the ginger garlic paste and green chillies and saute till you get a nice aroma. Now add tomatoes and saute till its soft.

Once this is ready add crushed coriander leaves and mint leaves and saute for a minute. Add turmeric powder, chilli powder, salt and Biriyani Masala powder(I used Everest biriyani Masala). Stir it for a minute and add curd into this mix. Stir it continuously till the oil get separated from the masala. Check the salt.

Peel the eggs and give small vertical cuts on all the sides of the egg and add to this mix. Cover the pan for a minute. Switch off the flame.

Layering and Steaming the biriyani:

Now take a wide kadai and first pour some of above prepared biriyani mix into it. Layer it with some of the cooked rice and sprinkle little bit powdered garam masala (I used Everest). Cut lemon and squeeze little bit on top. Now again layer with biriyani mix and then rice. Repeat this step until all the rice and biriyani mix gets over.

Optional Step:- Take a kadai lid and seal it with aatta on the edges in a way that when you cover the kadai with this lid the steam will not go out of the kadai. If you are in a hurry then just cover the kadai with lid and follow the remaining steps.

Now cook this on a medium heat for two minutes and then put a tava on the gas stove and keep this kadai on top of that. Cook in a low flame for 10 minutes and switch off. Remove the lid after five minutes and enjoy the tasty egg dum biriyani with your favorite raita or pappad.

Tips:-

Add fried raisins or cashews to the biriyani to make it rich.
The last step layering and steaming can be done in oven also. Instead of Kadai use an oven proof vessel.
You can scramble 2 eggs and mix it with rice while layering, this gives a very good taste.
You can cut the egg into half and add to the rice.