Restaurant Style Egg Dum Biryani

This Summer has been very busy for me and family... We went to Matheran in the last week of April... had a great time in the pool, horse riding in the woods, enjoyed lip smacking food, did some shopping and chilled out in the hammocks and swings in the hotel garden!

The return journey was not very exciting... At the Nerul station, we ended up eating Wada Pav in the morning as we were hungry before we boarded the train and as soon as we reached home I and my sister had food poisoning and were completely down...So took a break from eating food for almost 2 days...The same night we were to watch a movie at the theatre... but gave away the tickets to a family friend as we could not make it because of our health..

The same weekend, my son's senior college friends had come down to Pune and stayed with us for a day... The morning breakfast was Idli Sambar which is a must for my hubby on a weekend.  I was getting ready to make lunch and my son realized that I was making plain rice and normal thoran and mango pachadi and immediately said... please make something interesting 3Mumma.. I am bored eating Rice and Sambar at hostel also.  

I made the restaurant style Egg Dum Biryani & the boys thoroughly enjoyed the dish with Mango Pachadi, Cabbage Thoran & Papad...After lunch we went to Camp. and did some shopping and took them around the place.  The evening dinner was sponsored by my husband at Aaoji Khaoji to celebrate Mother's Day!

Let me share with you the recipe which takes some time to prepare but it's worth the efforts & patience :)

Ingredients :

Boiled Eggs - 5

Basmati Rice - 2 cups (Wash and soak in water for an hour)

Finely sliced onion - 1.5 cups

Tomatoes - 2 large

Coriander leaves - 1/2 cup

Mint leaves - 1/2 cup

Green Chillies - 2 slit

Ginger Garlic Paste - 1 tbsp

Red Chilli Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Coriander powder - 1 tsp

Curd / Yoghurt - 1/4th cup

Slice of Lemon (optional)

Salt to taste

Biryani Masala - 1 pkt

Oil - 1/2 cup

For Masala - (grind to a powder in mixer)

Bay Leaf - 1

Cinnamon - 3 medium pieces

Black Cardamom - 1

Green Cardamom - 1

Cumin Seeds - 1 tbsp

Cloves - 10

Black Pepper - 10

Method :

Boil the eggs and keep aside.  With the help of toothpick prick holes in the egg to ensure that the masala is well coated in the egg while making the Biryani.

Heat the pan on medium flame and now fry the egg till golden brown and keep them aside.  In the same oil fry the onion till light golden brown.  Now add the chillies and ginger garlic paste.  Now add the dry Masala which is prepared and saute well.  Add the Turmeric, Chilli and Coriander powder and saute well on low flame.  It's time to add the cut tomatoes and salt.  Now cover this with a lid and allow it to cook till tomatoes are soft and the oil separates.  Now add the thick yoghurt and mix it well continuously on medium flame. Add half of the mint and coriander leaves to this and keep the rest aside.  Allow this to cook for 1 to 2 minutes.  Add the eggs to this mixture and allow the eggs to cook on low flame with the lid covered for 2 minutes.  Add any brand Biryani Masala to this mixture and saute well.  Add the Soaked and drained Basmati rice to the Egg gravy.  Add the remaining mint and coriander leaves and saute this mixture slowly so that the rice grains do not break down.  Add 4 cups of water to this and check the salt.  Squeeze in the Lime Juice.  Cook this on high flame till the water boils well.  Now close the pan with a lid and allow to cook on dum for about 7 to 8 minutes on low flame. Now mix the mixture slowly and again cook the biryani on low flame for 9 to 10 minutes.  Do not overcook.  Put off the flame and add a burnt charcoal piece with some ghee (see the picture for reference) in the biryani and cover the pan with a silver foil and a lid for 5 to 6 minutes. 

Garnish with Coriander and Mint leaves and serve with Raita or Mirch ka Salan.

My guests relished on the dish... Do tell me your story!!