HYDERABADI DUM EGG BIRIYANI

Biriyani's always gives you the rich taste that your'e looking for. Its said that cooking biriyani is a form of art and Yeszz thats true I agree👍😊. What matters the most is the perfect cooking of rice cum perfect blend of spices. For me even the presentation matters😛😁Many times I failed but this time luckily I loved my biriyani like anything. Now, Here I have come up with the best tasting and the authentic Hyderabadi dum egg biriyani. The dum cooking is a sealed pot cooked under a very low flame. The steam formed inside helps the biriyani cook and retain its aroma.

INGREDIENTS FOR FRYING EGGS

4 Hard boiled eggs

1 1/2 tsp of Kashmiri red chilly powder

1/2 tsp Turmeric powder

2 tsp Oil

Salt to taste.

METHOD

Prick the eggs using fork. Heat oil in a pan. Add the spices followed by the eggs. Fry it for 2 min until the eggs are well coated on all sides. Remove from flame and transfer them on a plate.

INGREDIENTS FOR MAKING RICE

1 1/2 Cup Basmati rice soaked for 1/2 an hour

1 Bay leaf

1/2 inch Cinnamon stick

2 Cloves

1 Star anise

4 5 Black pepper

2 Elachi

1 tsp Oil

4 5 Cups of Water

Salt to taste

METHOD

Heat 4 to 5 cups of water. Add all the ingredients one by one except the rice. Bring it to boil. Add the soaked rice and cook till the rice is 90% ready. Drain off and keep it aside.

INGREDIENTS FOR FRYED ONION

2 Sliced Onions

2 tsp Besan

1 tsp Red chilly powder

Salt to taste

Pinch of water just to sprinkle on top

Oil for frying

METHOD

Heat oil in a kadai. Mix onions with besan, red chilly powder and salt. Wet your fingers and mix well again so that all the masala gets stick to the onions. Now drop into the oil gently spreading all over and fry till golden brown.

NOTE: You can even shallow fry the onions. I prefer this method most of the time 😀

INGREDIENTS FOR MASALA

Whole spices each (cinnamon, star anise, cloves, cinnamon, bay leaf, elachi)

2 Chopped Onions

1 tsp Ginger Garlic paste.

2 Green chillies

1 tsp Red chilly powder

1/4 tsp Turmeric powder

1 1/2 tsp Coriander powder

1 tsp Biriyani masala or Garam masala

1/2 Cup Curd

Half each handful of Pudina and Coriander leaves

Salt to taste

1 tbsp Ghee

1 tsp of Biriyani essence (optional)

Fryed Dry fruits

Colour water (optional) I used red and yellow.

METHOD

Use the same pan where you roasted the eggs. Add ghee followed by the whole spices and onions. Saute till translucent. Add the ginger garlic paste, green chilly and fry till the raw smell runs awaaay. Add all the powders and fry them. Drop in the curd and mix well. Once its semi thick, add half of pudina and coriander leaves. Next put the roasted eggs and mix well with the masala until the oil starts to leave its end. Switch of the flame. Now the fun part comes😍😍

Take a big vessel. First spread half of the egg masala semi thick gravy at the bottom. Then spread the cooked rice evenly. Sprinkle with fried onions, Biriyani masala powder, mint and coriander leaves, dry fruits and ghee. Follow the same step again. Once its done add few spoonful of colour water randomly.

NOTE: You can also use the saffron milk as well but I don't like the taste of saffron so tryed using colour for the first time to give it a nice attractive look. But frankly speaking its always good to avoid these too😅Can use once in a while. Orelse the best is the Organic natural food colour or gel 👍Its upto your choice.

So once everything is done, Seal the biriyani pan with dough (chappati dough) and place them under low flame for 15 min. Switch off and allow to sit for another few min. Open the seal and njoy the aroma and the admire the look first 💓Ahaaa feel like having now😓phewww😁😁😁

Serve hot hot biriyani with raita 😋😋😋

ENJOY!!!