February 20, 2015

Egg Briyani

     The word "Egg Briyani" which will lure me all time. As am not a meat lover, this is my most all time favorite dish which i gobble like a gobbler but honestly never tried this at home. I was my DAY. Yes, finally tried it at home that too in Dum method. OMG! its incredible. It was a massive hit during my last week sunday lunch. Without taking much of your time. Here we go !!!!


ALL YOU NEED:
Sliced Onions 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 1/2 spoon
Garam Masala Powder 1 spoon
Briyani Powder 1 spoon
Turmeric Powder Pinch
Coriander Powder 1 spoon
Coriander Leaf Handful
Chilly Powder As needed
Cumin Powder 1/2 spoon
Boiled Eggs 2 Nos.
Mint Leaf Handful
Mustard 1/2 spoon
Salt To Taste
Ghee 2 spoons
Oil 2 spoons

To Boil Rice:
Basmathi Rice 1 cup
Shahi Jeera 1 spoon
Bay Leaf 2 Nos.
Cinnamon 1/2 inch
Cardamom 2 Nos.
Cloves 6 Nos.
Salt Pinch
Oil 1 spoon

METHOD:
     Heat 5 cups of water in pan by adding all the ingredients under "To Boil Rice" except Basmathi rice. When water comes to boil, add basmathi rice. When it is half done, switch off the flame and drain the excess water. Now heat ghee and oil in a thick bottomed pan, add mustard, once it splutters, add sliced onion, saute by add pinch of salt. Once done add ginger garlic paste, after 3 mins, add 1/2 portion of mint leaf and coriander leaf. Add chopped tomato too, when it gets mixed up with onion, add all spice powders (garam masala, coriander, chilly, briyani and turemric powder). Mix well, and let in cook in medium flame until oil oozes out and raw smell goes off. Now take the boiled egg and cut into 2 halves and place the yolk portion on top of the masala. Let it coats the yolk portion. Put off the flame.

    Pre-heat oven to 350 F. Meantime, take a oven safe tray, grease it with ghee. Now pour in the masala along with egg and spread evenly. Now add half cooked basmathi rice on top of it. As a final stage, add leftover mint and coriander leaf. If needed you can also sprinkle food color water on top of the rice. Once you are done with layering part. Cover the try tightly with aluminium foil and place it in oven for 20 mins. Keep an eye on it for every 10 mins also oven temperature gets vary, it depends on the brand. After 20 mins, mix gently both the rice and the masala. Serve hot with raitha. Yum !!!

Note: You can follow the same procedure for chicken dum briyani too.

♬ Sangeetha♡Nambi ♬

7 comments:

kitchen queen said...

delicious biryani.

Rafeeda AR said...

looks really so delicious... haven't made egg biriyani since long time...

Julie said...

tempting one!

Shobha said...

Biriyani .. any time for me :)

Sona S said...

egg biriyani looks delicious..

Hema said...

Briyani looks so very tempting..

Maha Gadde said...

here m d big biryani lover...Love this egg version also..

February 20, 2015

Egg Briyani

     The word "Egg Briyani" which will lure me all time. As am not a meat lover, this is my most all time favorite dish which i gobble like a gobbler but honestly never tried this at home. I was my DAY. Yes, finally tried it at home that too in Dum method. OMG! its incredible. It was a massive hit during my last week sunday lunch. Without taking much of your time. Here we go !!!!


ALL YOU NEED:
Sliced Onions 2 Nos.
Chopped Tomato 1 No.
Ginger Garlic Paste 1 1/2 spoon
Garam Masala Powder 1 spoon
Briyani Powder 1 spoon
Turmeric Powder Pinch
Coriander Powder 1 spoon
Coriander Leaf Handful
Chilly Powder As needed
Cumin Powder 1/2 spoon
Boiled Eggs 2 Nos.
Mint Leaf Handful
Mustard 1/2 spoon
Salt To Taste
Ghee 2 spoons
Oil 2 spoons

To Boil Rice:
Basmathi Rice 1 cup
Shahi Jeera 1 spoon
Bay Leaf 2 Nos.
Cinnamon 1/2 inch
Cardamom 2 Nos.
Cloves 6 Nos.
Salt Pinch
Oil 1 spoon

METHOD:
     Heat 5 cups of water in pan by adding all the ingredients under "To Boil Rice" except Basmathi rice. When water comes to boil, add basmathi rice. When it is half done, switch off the flame and drain the excess water. Now heat ghee and oil in a thick bottomed pan, add mustard, once it splutters, add sliced onion, saute by add pinch of salt. Once done add ginger garlic paste, after 3 mins, add 1/2 portion of mint leaf and coriander leaf. Add chopped tomato too, when it gets mixed up with onion, add all spice powders (garam masala, coriander, chilly, briyani and turemric powder). Mix well, and let in cook in medium flame until oil oozes out and raw smell goes off. Now take the boiled egg and cut into 2 halves and place the yolk portion on top of the masala. Let it coats the yolk portion. Put off the flame.

    Pre-heat oven to 350 F. Meantime, take a oven safe tray, grease it with ghee. Now pour in the masala along with egg and spread evenly. Now add half cooked basmathi rice on top of it. As a final stage, add leftover mint and coriander leaf. If needed you can also sprinkle food color water on top of the rice. Once you are done with layering part. Cover the try tightly with aluminium foil and place it in oven for 20 mins. Keep an eye on it for every 10 mins also oven temperature gets vary, it depends on the brand. After 20 mins, mix gently both the rice and the masala. Serve hot with raitha. Yum !!!

Note: You can follow the same procedure for chicken dum briyani too.

♬ Sangeetha♡Nambi ♬

7 comments:

kitchen queen said...

delicious biryani.

Rafeeda AR said...

looks really so delicious... haven't made egg biriyani since long time...

Julie said...

tempting one!

Shobha said...

Biriyani .. any time for me :)

Sona S said...

egg biriyani looks delicious..

Hema said...

Briyani looks so very tempting..

Maha Gadde said...

here m d big biryani lover...Love this egg version also..