EGG DUM BIRIYANI

EGG DUM BIRIYANI

EGG DUM BIRIYANI

Basmati rice cooked with egg on dum to make this scrumptious biryani. The term “Dum” refers to the whole process of steam cooking or baking. Mostly this process is done where rice is cooked in Handi (special vessel) over char-coal heat and steamed for several minutes, which gives that special taste…. infused from char-coal smoke. So anything cooked without following the traditional method will result less tasty no matter how or with what its cooked.

Biryani made in rice -cooker —(Less work, minimal time, no wastage, stiff rice, taste ok)

Biryani made in pressure cooker —(Less work, tension time, hiss counts, flame & time counts, little wastage, fluffy but soft rice, taste good)

Biryani made in regular vessel over stove top, homestyle dum—(More work, time consuming, requires patience, little wastage, fluffy rice, taste great)

Choose one which suits your schedule. With this dish…just adding boiled eggs doesn’t make it Egg biryani, spicy soft scrambled egg meat here and there, adds life to this dish and makes it more palette friendly. Here’s the stove top version of dum Egg Biryani from my kitchen, try, taste and judge standards.

Egg Briyani / Muttai Biryani / Egg Dum Biryani / Dum / Briyani

1 st Stage:

10 Eggs

Boil all eggs and cut the eggs into half with the help of thread



2nd stage:

3 cups basmati rice

Whole garam Masala : {5 Cloves, 2 Cardamom, 1 inch Cinnamon stick, 1 Star anise}

Now cook the rice by adding above whole masala, salt to taste and cook until rice is cooked 3/4, and drain the water out in a strainer, and spread it on plate or pallem.



3 rd stage:

Onions – 3 no.

Oil – as required

Now in a pan fry onions until brown colour and keep it aside



4 th stage:

2 bunch mint leaves, 2 lemons, garam masala1 spoon, ginger – garlic paste 2 spoons, oil, red chilli powder, salt, turmeric

Then in the same above pan, add oil and fry mint leaves in that add ginger garlic paste, red chilli powder 1/2 spoon, turmeric, salt and 1/2 spoon masala powder and fry. Add eggs and fry and keep aside.



Final stage:

Now take Deep flat non stick pan or a pressure cooker, in that add ghee, smear it all around and bottom of the dish,

1) then put 1 layer rice,

2) layer egg+mint leaves fry

3) add a layer of fried onions

4) repeat the layers until you finish it off,

5) lastly add lemon juice on top, ghee 2 spoons, orange food color mixed in little milk, Keep it covered tightly with lid and wrap it with squeezed hot towel, keep it on tawa and cook until remaining 1/4 th rice is done.