Egg Dum Biryani

Method

1. 1

   Wash and soak the basmati rice for 30 mins.

   Basmati RiceWater

2. 2

   Heat 2 tsp of Ghee in a pan, add ¼ tsp red chilli powder, ¼ tsp cumin powder. Add the boiled eggs and stir fry them. Once the eggs are reddish-brown on all sides, remove them from the pan.

   GheeRed Chilli PowderCumin PowderBoiled Eggs

3. 3

   In the same pan crack two eggs, add ¼ tsp of salt and a pinch of pepper and scramble the eggs. Remove the scrambled eggs and keep aside.

   EggsSalt

4. 4

   In a biryani pot, add 2 tsp oil and 1 thinly sliced onion. Saute this until the onions are golden brown. Remove the fried onions and keep aside.

   Sunflower OilOnion

5. 5

   In the same pot, add 1 tbsp of oil, ghee. Add bay leaves, cinnamon, cloves and cardamom.

   Sunflower OilGheeCinnamonGreen CardamomBay LeavesCloves

6. 6

   Add 3 thinly sliced onions and saute until the onions are translucent.

   Onion

7. 7

   Add the slit green chilli and ginger garlic paste and continue cooking.

   Ginger Garlic PasteGreen Chilli

8. 8

   Add the tomatoes and cook until the tomatoes are mushy.

   Tomato

9. 9

   Add the turmeric powder, 2 tsp of red chilli powder, garam masala powder, salt and cook the masala.

   Turmeric PowderGaram Masala PowderSaltRed Chilli Powder

10. 10

    Add ¼ cup of curd to this pot and continue cooking until the oil separates from the masala.

    Curd

11. 11

    Add the basmati rice to the pot and add 3 cups of water. Cook this for 15 min or until most of the water is absorbed by the rice.

    Water

12. 12

    Add the masala coated boiled egg to the biryani pot and mix. Top the biryani with the fried onions, scrambled eggs and seal the biryani pot with dough or aluminium foil.

13. 13

    Place the biryani pot on a Tawa and dum cook on low heat for 10 mins. Remove from the heat, fluff the rice and serve hot with raita.