Egg dum biryani recipe

इस रेसिपी को हिंदी में पढ़ने के लिए यहाँ क्लीक करें

Egg Biryani is a very tasty and luxurious dish. By the way, Biryani is a Hyderabadi dish but now it is famous all over the country. The taste of this Egg Biryani is very spicy. Egg Biryani is very easy to make, just bring egg from market, and all the other ingredients are available at home. So make and enjoy this delicious and spicy biryani.

Ingredients of Egg Dum Biryani

Basmati Rice 300g - Half Cook

Three medium size onions - two onions cut in thin slices and one onion fine chop

Five eggs - boiled and peeled

Curd - a bowl

Pure ghee - one and a half tablespoons

Two large sized tomatoes - fine chopped

Black Pepper - Fifteen to Twenty

Clove - eight to ten

Bay Leaf - Four to five leaves

Whole red chili - five to six

Black stone flower - Two

Big Cardamom - Three

Green cardamom - five

Ginger, Garlic and Green Chili Paste - A bowl

Green Coriander Leaves - Finely Chopped

Raisin - a Handfull

Oil - two tablespoons

Cumin - a teaspoon

Coriander Powder - One and half teaspoon

Chilli Powder - One and half teaspoon

Turmeric powder - one teaspoon

salt to taste

Egg Dum Biryani recipe

Heat oil in a pan. Roast the onion in hot oil till it becomes dark brown and get out in the plate. Fry the eggs in the remaining oil in the pan and get out of them too. Now add ghee to this pan and heat it. When the ghee is heated, add cummins seeds and roast till it becomes light red. After this we add bay leaves, whole red chilli, black stone flower, large cardamom, small cardamom, black pepper and cloves to Kadahi. Fry all these spices till they fragrant. Now add fine chopped onion and fry until golden brown. After frying onion, mix turmeric powder, red chili powder, coriander powder and cook it for about a minute. Now add paste of ginger, garlic and green chillies and cook it all. When spices start leaving the oil, add chopped tomatoes. Cover the wok for one minute so that the tomatoes become soft. Now remove the lid and add curd. Cook curd while continuously so that the curd does not burst. Cook this gravy for four to five minutes. After this mix the amount of salt according to your taste. Mix half of the chopped coriander leaves in this gravy and close the flame. Now take half of the amount of gravy in a bowl.

After this, we put half the amount of rice on the top of the gravy remaining in the pan. spread of the half amount of roasted onions. After this, spread raisins and green coriander leaves on these. Cut eggs from the middle and place them on top of the rice layer. Spread half of the gravy extracted in the Bowl above all of these. Now lay the layer of rice above these and spread some amount of roasted onions, green coriander leaves and gravy. After this, put the remaining quantity of rice on top of it and spread the remaining onions, green coriander leaves and gravy remaining above it. Put a little raisins on it too.

 

Cover the wok with foil paper and cover it well. Put a plate over it and close the wok so that the biryani gets cooked well. Put a pan or tawa on the flame and keep the kadhai on it and let the biryani cook it. With this our biryani will not burn and it will be well cooked in the inside. Let us cook it twenty minutes and after that left it with cover for about ten minutes. After that remove the lid and eat it hot. You will love this Biryani very much, definitely make it

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