There is hardly anyone who doesn’t love biriyani. Biriyani is a rice preparation originated in Indian subcontinents by Muslim royal families. This is typically prepared with meat, but, with times few more varieties have emerged and the most two popular forms other than meat is egg and vegetable. In India, Vegetable Biriyani and Egg Biriyani are no less popular than Chicken and Mutton Biriyani. For me, Vegetable Biriyani is not my thing, but, Egg Biriyani definitely is.
Cooking Egg Biriyani is much more easier than that of Chicken or Mutton Biriyani. But, the taste is something to die for. Being a Bengali I want alu/aloo (potato) in almost everything. My love for alu is the main reason why I love Kolkata style biriyani. I already have the recipe of Kolkata Style Mutton Biriyani on my blog and the same is loved by many. My Egg Biriyani recipe also contains alu and this makes the dish more wholesome and more delicious. If you follow my this particular recipe just remember that alu is completely optional, you can happily skip if you don’t want to.
The very recipe has a South Indian twist with tomatoes in it. Adding tomato gives biriyani a rich colour and flavour. Also, barista (fried onion) does a major job here so try to make your barista as perfect as possible. With that said, here’s the recipe for you all.
- 4 hard boiled egg, peeled
- 2 boiled potato, diced
- 1.5 cup long grained basmati rice
- 3 big sized onion, 2 normally chopped, 1 finely chopped
- 1 big sized tomato, finely chopped
- 4 green chillies, slitted to half
- 1 handful chopped coriander leaves
- 3 table-spoon whisked yogurt
- 1 table-spoon ginger paste
- 1 table-spoon garlic paste
- 1.5 tea-spoon turmeric powder (1 + 1/2)
- 1 tea-spoon red chilli powder (1/2 + 1/2)
- 2 bay leaf (1 + 1)
- 6 cardamom (2 + 4)
- 6 clove (2 + 4)
- 5 whole black pepper
- 1 cinnamon stick (1 inch approx)
- 1/2 tea-spoon cumin seed
- 1 table-spoon kewra water
- 1 table-spoon rose water
- cooking oil, as required
- water, as required
- salt, according to taste
- Wash and soak the rice in water for atleast 30 minutes.
- Rub the eggs and potatoes with little salt, 1 tea-spoon turmeric powder and 1/2 tea-spoon red chilli powder. Heat little oil in a pan and shallow fry eggs and potatoes. Remove and keep aside.
- Now it’s the time to make barista. Heat sufficient oil in and pan and fry the normally chopped onion in low flame. Sauté until they turn brownish. Remove, spread in a tissue paper and keep aside. Please make sure that the onion is not getting charred. Maintain the low flame.
- Heat required water in a vessel and add 1 table-spoon salt, 1 bay leaf, 2 cardamom, 2 clove and 1 table-spoon oil. Bring it to boil.
- Now, add the soaked rice to the water and cook the rice until it is almost 70% done. Please note that you should not stir the rice continuously. Incase you need to, do with a very light hand. Long grained rice are prone to breakage.
- Once the rice is 70% done, turn off the flame and drain the water completely from the rice. Retain the water for later use and discard the whole spices.
- Heat 4 table-spoon oil in a pan and temper with the remaining bay leaf, cardamom, clove, cinnamon, black pepper and cumin seed. Allow them to splutter.
- Add finely chopped onion and sauté until it turns translucent.
- Add ginger-garlic paste and stir until the raw smell of the paste goes off.
- Now, add remaining turmeric powder and chilli powder. Add salt and sprinkle little water and stir for few seconds.
- Add chopped tomato and stir until it becomes mushy.
- Now, add coriander leaves and green chilli and give the whole thing a quick mix.
- Add the yogurt and stir for 2 minutes over low to medium flame. The masala is ready now.
- Now, add fried eggs and potatoes to the same masala and mix well. Turn off the flame.
- Take a separate heavy bottom vessel and create layers for biriyani – one layer of rice followed by the masala, eggs and potatoes, some barista. Again one layer of rice on the top of it.
- Sprinkle kewra water and rose water on the top and also sprinkle some more barista. Also, add some water that you have retained after boiling rice from the top of it.
- Cover the lid and seal it with atta dough. Seal every opening and let it cook over low flame for 15 minutes. This process is called ‘dum’.
- After 15 minutes, turn off the flame and let the biriyani rest for another 15 minutes.
- Open the lid and your Egg Dum Biriyani is ready to be served now.
Serve hot with raita and make your lunch time more delightful. If you are an egg lover, this is definitely your thing.
Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Eating people!