Egg Dum Biryani – முட்டை பிரியாணி(Mutta Biryani)

An easy one-pot dum biryani with egg. I have used Jeerakasala/Jeerakaga samba rice for this. You can also use basmati rice. Use 2 cups of water for 1 cup of Rice. Let’s get into the recipe.

Preparation Time: 30 mins

Cooking Time: 45 mins 

Serves: 4 Persons

INGREDIENTS REQUIRED

Egg – 5
Ghee – 3 tbsp
Oil – 2 tbsp
Cinnamon – 1 (2-inch piece)
Cardamon – 3
Cloves – 3
Maze – 1
Star anise – 1
Raisins – 10
Cashew nuts – 10
Onions – 2 (Big sized, Thinly sliced)
Rock taste to taste
Tomato – 1 (Medium sized,chopped)
Green chillies – 3
Ginger garlic paste – 2 tsp
Coriander leaves – a handful
Mint leaves – a handful
Turmeric powder – 1/2 Tsp
Red chilli powder – 2 Tsp
Coriander powder – 3 Tsp
Fennel powder – 1/2 Tsp
Curd – 1/4 cup
Jeerakasala Rice /Jeeraga samba – 1 and 1/2 cup
Lemon – 1/2
Milk – 1 cup
Hot Water – 2 cup
Garam masala – 1/2 tsp

METHOD

1. Rinse the rice well and Soak them in water for about 30 mins. Then drain the water and keep the rice ready. Hard boil the eggs and Peel off the shells. Slice the onions thinly. Chop the tomatoes and Keep all the ingredients ready for making the biryani.

2. To a heavy bottomed pot, Add ghee and oil. When it is hot enough add cinnamon, cardamon, cloves, Maze, star anise. Fry them in the ghee. Then add Raisins and cashew nuts. Fry them for a minute. Then add the sliced onions to it. Saute them. Add salt as required. Saute the onions till they turn little golden.

3. Add the chopped tomatoes and green chillies. Saute them. Then add ginger garlic paste. Cook till the raw smell goes off and a nice aroma starts coming. Add in the Coriander leaves and Mint leaves. Saute till the onions and tomatoes turn mushy and oil begins to separate.

4. Place the flame in low. To the onions and tomatoes add Turmeric powder, Red chilli powder, Coriander powder, Fennel powder and give a mix. Saute till the oil separates. Add curd combine it well with the masala and then drop in the hard-boiled eggs.

5. To the masala add the soaked and drained Rice. Mix the rice well with the prepared masala. Add 1 cup of milk and 2 cups of hot water to it. Squeeze the half lemon to it. Allow them to boil placing the flame in high. When it starts boiling well. Place the flame in low and cover the pot with aluminium foil and place a lid over it. Cook it for 10 mins. After 10 mins open the lid and foil. Drizzle some ghee, sprinkle some garam masala and add few mint and coriander leaves. Again cover it with the foil and lid. Switch off the flame. Open the pot after 15 mins.Give a mix and transfer to a bowl and serve it with Raita.

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