Egg Kuruma For Biryani

Name: Egg Kuruma For Biryani
Cuisine: British
Ingredients: 1 . Egg - 2 boiled and halved; 2 . Oil - 2 tbsp; 3 . Onion - 2 chopped finely; 4 . Green chilli - 1 slit; 5 . Ginger garlic paste - 1 tbsp; 6 . Tomato - 3 tomatoes chopped finely; 7 . Turmeric - pinch; 8 . Red chilli powder - 1/2 tsp; 9 . Garam masala - 1 tsp; 10 . Coriander powder - 1/2 tsp; 11 . Fennel powder - 1/2 tsp; 12 . Mint and coriander leaves - handful chopped; 13 . Bay leaf - 1; 14 . Cloves - 3; 15 . Cinnamon - 1 inch; 16 . Cardamom - 2; 17 . Mace - 1; 18 . Star anise - 1; 19 . Cumin - 1/2 tsp; 20 . Salt - as needed; To Grind:; 1 . Coconut - 1/4 cup grated; 2 . Poppy seed - 2 tbsp

Prasel @cook_prasel

Egg Kuruma For Biryani

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Ingredients

1. Egg - 2 boiled and halved
2. Oil - 2 tbsp
3. Onion - 2 chopped finely
4. Green chilli - 1 slit
5. Ginger garlic paste - 1 tbsp
6. Tomato - 3 tomatoes chopped finely
7. Turmeric - pinch
8. Red chilli powder - 1/2 tsp
9. Garam masala - 1 tsp
10. Coriander powder - 1/2 tsp
11. Fennel powder - 1/2 tsp
12. Mint and coriander leaves - handful chopped
13. Bay leaf - 1
14. Cloves - 3
15. Cinnamon - 1 inch
16. Cardamom - 2
17. Mace - 1
18. Star anise - 1
19. Cumin - 1/2 tsp
20. Salt - as needed
To Grind:
1. Coconut - 1/4 cup grated
2. Poppy seed - 2 tbsp

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Steps

1

Grind coconut with poppy seed to thick paste and keep aside. Add bit water to grind.
2

Heat oil in kadai add bay leaf, cinnamon, cardamom, cumin, mace and star anise. Saute until cumin finish crackle.
3

Add onion and fry to golden brown. Add ginger garlic paste and saute until raw smell goes off. Now add tomatoes, turmeric and salt. Saute until it turns mushy.
4

Add chilli powder, garam masala, fennel powder and coriander powder. Fry until raw smell goes off. Now add coconut paste with cup of water. When he gravy starts to boil add chopped mint and coriander leaves.
5

Now add the halved boiled egg and cook for 5 minutes in low flame.Serve hot with roti or side dish for rice dishes. I served with briayni.