A sunday treat-Egg dum biriyani

Being my first post in this category I am sharing my latest try and so far my best tried recipes on cooking. After having moved to Torino, Italy since a couple of months, it is natural to try on an Italian cuisine. But am an upside down person-precisely a mess. Hahaha..lol! Shared below is one recipe that tempted me a lot to try when my sister-in-law Dr.Shalini tried casually not knowing that she is going to inspire me a lot to try it at once.

Basmati rice- 1.5 cups
Clean and soak it for 1/2 an hour
Onions- medium sized 2 Cut length wise
Tomato-medium size 2 Cut and chopped
Green chillies- 2 Cut lengthwise
Ginger garlic paste-1 tblspn
Coriander leaves-handful
Mint leaves-handful
Eggs- 3 Hardboiled and peeled
Eggs-3 more (I used egg whites only)
Yoghurt-2 tblspn
Lemon juice-2 tblspn
Biriyani masala- 1 tblspn
Garam masala- 1 tblspn
Red chilli powder- 1/2 tblspn
Turmeric powder- as reqd.
Salt- to taste
Oil & Ghee

The recipe:

  1. Scramble the eggs sprinkling turmeric, salt and pepper and put it aside
  2. Cut lengthwise the hardboiled peeled eggs and  shallow fry to get a little golden colour and set it aside.
  3. Parallely, in a kadai pour  a tea spoon ghee and a tblspoon of oil.
  4. Put 3/4 of the cut onions and fry until they caramelise.
  5. Put the slit green chillies
  6. Fry for a minute followed by ginger garlic paste.
  7. Fry until raw smell oozes away
  8. Put the cut tomatoes and fry until they are mashy. Add reqd salt.
  9. Put the biriyani masala, red chilli powder and turmeric powder. Fry for a minute or three.
  10. Put the yoghurt. Simmer and fry the masala until oil oozes out.
  11. Set it aside and when it is warm and cool pour the lemon juice and leave it
  12. Boil and cook the basmati rice with turmeric powder, salt , garam masala and jeera.
  13. When it is 3/4 cooked drain the water. Save a little water to mix it with the masala (which might be a paste after cooling down)
  14. Let the rice cool and dont allow it to be sticky. Fry the 1/4 onion separately.
  15. Grease In a big mouth vessel with oil.

Layers for Dum:

  1. Spread out half of the boiled rice
    Layer 1
  2. Spread out the masala
    Layer 2
  3. Spread the scrambled egg
    Layer 3
  4. Spread the rest half of the boiled rice
  5. Arrange the boiled eggs
    Layer 5
  6. Arrange the fried onions(14).
  7. Sprinkle the Coriander leaves
  8. Cover with a Aluminium foil
  9. Lid it over the foil and ensure no steam escapes.
  10. Leave it in medium for 20 minutes.

Yum..yumm..Yummy! Dum biriyani is ready flake it out with a fork and mix the masala layers while serving it for a meal.
That is my husband’s hand who couldn’t resist in patience anymore because the aroma was killing!
With happiness