Egg Biryani
By: Mythreyi Dilip
Published: Tuesday, December 1, 2009 - 2:22am

Ingredients




Basmati or Zeera Samba rice (3/4th cooked)-3cups 
Eggs (hard boiled and DE-shelled)-4 
medium Onions  (chopped)-2
Tomato big (crushed)-1 
Ginger and Garlic paste-2tsp 
Green chilly slit-2 
Yogurt-1/4cup 
Turmeric powder-1/4tsp 
Chilly powder-1tsp 
Aniseed powder-1tsp 
Coriander powder-1tsp 
Salt to taste 
Cinnamon-1" 
Cardamon-2 
Cloves-2 
Bay leaf small-1 
Coriander leaves and Mint leaves (chopped)-1/4cup 
Oil required

Preparation

1 Heat oil in a deep bottom pan, when hot add the whole gram masala and fry until aroma comes. 2 Next add the onions and green chilly saute until onion turn pink in colour, then add the ginger and garlic paste, fry for few minutes. 3 Add the crushed tomato and yogurt. Next season with chilly powder, turmeric powder, aniseed powder, coriander powder and salt. 4.Add the chopped mint and coriander leaves and 1/4cup of water. 5.Allow to boil, add the hard boiled eggs to the gravy, cover with a lid and simmer for 5mins. 4 When the gravy is little thick and oil floats on top set aside the eggs. 5 Mix the cooked rice to the gravy and cook in 'dum' for 5mins. Halve the eggs and serve along with Hot biryani.

About


This is an typical South Indian recipe. "Dum" is a method of cooking where the Biryani gravy and cooked rice is mixed in a large deep vessel, the lid of the vessel is sealed with flour dough for tight sealing and cooked on slow flame allowing the rice to cook, as much as possible, with gravy.