EGG DHUM BIRIYANI1
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Description
Dhum biriyani, andhras famous spicy hyderabadi rice recepie , finger licking food to eat, you can follow the Same recepie for Veg Dhum Biriyani but just avoid adding eggs into masalaMasala for dhum biriyani - 1. Take a frying pan, add 5-6 spoons butter and 2 spoons of oil into it and heat 2.Now add chopped onions, and close the lid for 2 minutes till cooked soft 3.Then add ginger garlic paste and cook for a while 4.Add dhaniya powder, red chilly powder, salt, biriyani masala and saute well 5.Now add required amount of boiled eggs , coriander 6.Hand blended turmeric powder, ginger garlic paste and butter in a bowl 7.Add this mix to the frying pan and saute well for few minutes without breaking eggs and keep aside Rice preparation - 1.Keep a copper bottom based bowl (or kadai), on stove 2.Place 5-6 spoons of butter, 2-3 spoons of ghee, oil into it and heat 3.Add long cut onions, green chillies into it and fry 4.Now add bay leaf, cardamon, cinnamom, cloves, red coloured soft biriyani flower, jajikaya, dry flower (mogga), pudhina leaves, coriander and fry well 5.Then add long pieces of capsicums (of ur own colours red, green, yellow), round cut carrot pieces, cubical cut potato pieces, fresh green peas, required salt, pinch of turmeric powder, 1 spoon of red chilly powder, salt and saute well 6.Then add 1 amp; 1/4th glass of water (for 1glass of rice) and close the lid till water gets bubbles (boiled so hot) 7.Clean up rice, add 1 glass of rice into the boiling water and close the lid amp; cook in low flame 8.Check out the rice , if its cooked about 60% then take out 40% of rice into another bowl, place the eggs masala (which we prepared first and kept aside) on the cooking rice spread it completely and now replace the taken out rice on it 9.Now close the lid again and place some weight on the lid, (so that vapour dsnt go out from the bowl) and cook in low flame itself 10.Mean while, take a small cup, dilute pinch of food colour in it and keep 11.Finally off stove, open the lid, add diluted food colour, mint leaves on it and close the lid 12.Keep this aside for 5-10 minutes 13.Serve hot with raitha
Ingredients
- → Cardamom, Cinnamon, Bay leaf, Cloves, Nut mug 2 Numbers.
- → Capsicums 1 Large.
- → Fresh green peas 3 Tablespoons.
- → Potatoes, Carrot 2 Large.
- → Eggs 4 Numbers.
- → Ginger garlic paste 2 Tablespoons.
- → Pudhina or mint leaves 1 Bunch.
- → Onions 4 Large.
- → Butter, ghee, oil, Green chilly, Salt, Red chilly powder, Turmeric To Taste.
- → Biriyani masala 2 Tablespoons.
- → Dhaniya powder 2 Teaspoons.
- → Basumati rice 500 Grams.
Directions
Masala for dhum biriyani - 1. Take a frying pan, add 5-6 spoons butter and 2 spoons of oil into it and heat 2.Now add chopped onions, and close the lid for 2 minutes till cooked soft 3.Then add ginger garlic paste and cook for a while 4.Add dhaniya powder, red chilly powder, salt, biriyani masala and saute well 5.Now add required amount of boiled eggs , coriander 6.Hand blended turmeric powder, ginger garlic paste and butter in a bowl 7.Add this mix to the frying pan and saute well for few minutes without breaking eggs and keep aside Rice preparation - 1.Keep a copper bottom based bowl (or kadai), on stove 2.Place 5-6 spoons of butter, 2-3 spoons of ghee, oil into it and heat 3.Add long cut onions, green chillies into it and fry 4.Now add bay leaf, cardamon, cinnamom, cloves, red coloured soft biriyani flower, jajikaya, dry flower (mogga), pudhina leaves, coriander and fry well 5.Then add long pieces of capsicums (of ur own colours red, green, yellow), round cut carrot pieces, cubical cut potato pieces, fresh green peas, required salt, pinch of turmeric powder, 1 spoon of red chilly powder, salt and saute well 6.Then add 1 amp; 1/4th glass of water (for 1glass of rice) and close the lid till water gets bubbles (boiled so hot) 7.Clean up rice, add 1 glass of rice into the boiling water and close the lid amp; cook in low flame 8.Check out the rice , if its cooked about 60% then take out 40% of rice into another bowl, place the eggs masala (which we prepared first and kept aside) on the cooking rice spread it completely and now replace the taken out rice on it 9.Now close the lid again and place some weight on the lid, (so that vapour dsnt go out from the bowl) and cook in low flame itself 10.Mean while, take a small cup, dilute pinch of food colour in it and keep 11.Finally off stove, open the lid, add diluted food colour, mint leaves on it and close the lid 12.Keep this aside for 5-10 minutes 13.Serve hot with raitha