Egg dum biryani(restaurant style)

Name: Egg dum biryani(restaurant style)
Cuisine: Indian
Ingredients: 300 gm bastmati rice-; 6 Boiled and peeled egg-; 3 Boiled potato- (optional); 250 gm Curd/Yogurt -; Shahi jeera; 2 Bay leaves-; 6 Green cardamom-; 2 Black cardamom-; Mace (Javitri); 2 inch Cinnamon stick-; 4 Clove (lavang)-; 2 Green chilli-; 4 Chopped onions-; 1/3 cup Chopped coriander leaves-; 1/3 cup Chopped mint leaves-; 1/2 tsp Turmeric powder-; 1/2 tsp Red chilli powder; Shahi biryani masala; 3 tbsp Cooking oil-; 3 tbsp Ghee-; to taste Salt; For masala paste; 2 Green chilli; 2 inch Ginger; 12 Peeled garlic-; 3 Chopped onions- (small); 1/2 cup Coriander leaves-; 1/2 cup Mint leaves-

Subhalaxmi Samantaray @cook_17576378

#Idcravings2

Subhalaxmi Samantaray @cook_17576378

Saved

Ingredients

300 gmbastmati rice-
6Boiled and peeled egg-
3Boiled potato- (optional)
250 gmCurd/Yogurt -
Shahi jeera
2Bay leaves-
6Green cardamom-
2Black cardamom-
Mace (Javitri)
2 inchCinnamon stick-
4 Clove(lavang)-
2Green chilli-
4Chopped onions-
1/3 cupChopped coriander leaves-
1/3 cupChopped mint leaves-
1/2 tspTurmeric powder-
1/2 tspRed chilli powder
Shahi biryani masala
3 tbspCooking oil-
3 tbspGhee-
to tasteSalt
For masala paste
2Green chilli
2 inchGinger
12Peeled garlic-
3Chopped onions- (small)
1/2 cupCoriander leaves-
1/2 cupMint leaves-

Saved

Steps

1

Masala paste process:_Put chopped onion, coriander leaves, mint leaves, green chilli, ginger and garlic in a blending jar.
Add little water (1/4 cup) and blend it into smooth paste.
2

For onion fry:_Heat oil, deep fry the finely chopped onions till it turns golden brown.
3

Prick the boiled eggs with knife and cut the boiled potatoes into two pieces each.
Add little turmeric powder, red chilli powder, salt in the eggs and potatoes, mix it properly.
Heat little oil in a pan and shallow fry the eggs and potatoes for 2 minutes on medium flame.
Take out the fried eggs and fried potatoes from the pan, keep it aside for further use.
4

For rice:_Put 2.5 litre of water in a pan, let it come to boil.
Add washed rice, 4 green cardamom, 1 black cardamom, 1 javitri, 1 inch cinnamon stick, 1/2 tsp salt.
Add 1 tsp ghee, mix it and cover the pan, boil the rice on high flame until it is 70% cooked.
Turn off the flame and drain the rice properly.
5

Frying masala:_Heat oil in a pan, add remaining whole spices and green chilli, fry it for 20-30 seconds.
Add blended masala paste, turmeric powder, red chilli powder and salt to taste and mix it
Cook it for 2-3 minutes on medium flame, keep stirring in between.
Reduce the flame to low and add curd into the masala(whisk the curd before use), keep stirring.
Add shahi biryani masala and mix it, cover the pan and cook it for 3-4 minutes on low flame, turn off the flame.
6

Biryani layer process:_Take a deep and thick bottom pan, put the cooked masala paste on the base of the pan.
Add 1 tsp ghee, half of the fried onions, fried eggs and potatoes on the masala paste.
Put all the rice on it and spread it evenly, add 2 tsp of ghee on rice.
Sprinkle remaining fried onions, coriander leaves, mint leaves on top of the rice.
7

Seal the edges of the pot with foil paper,Turn on the flame and put the biryani pot on it, cook it on medium flame for 6-7 minutes.
8

Serve in a plate, garnish with onion and lemon slices.
Ready to eat with raita or any of your favourite gravy.