Perfect Egg and potato dum Biryani

 

Ingredients

Set 1: Rice Preparation

• Basmati Rice – 3.5 cups

• Water – 12 cups

• Salt – 3 tsp (adjust to taste)

• Whole Spices:

  • Green Cardamom

  • Cinnamon Stick

  • Cloves

  • Bay Leaves

  • Star Anise

• Oil – 3 tbsp

• Mint Leaves – a few sprigs

• Coriander Leaves – a few sprigs

Method

1. Wash and soak the basmati rice for 30 minutes.

2. Bring 12 cups of water to a rolling boil.

3. Add the whole spices, salt, mint leaves, coriander leaves, and oil.

4. Add the soaked rice and cook until it is approximately 90% done.

5. Drain the rice and set aside.

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Set 2: Roasted Potatoes

Ingredients

• Oil – 2 tbsp

• Potatoes – 4, cut into large chunks

• Ginger-Garlic Paste – 1 tsp

• Red Chili Powder – ¾ tsp

• Turmeric Powder – ¼ tsp

• Salt – to taste

• Water – ½ to ¾ cup

Method

1. Heat oil in a wide pan.

2. Add potatoes, ginger-garlic paste, red chili powder, turmeric powder, salt, and water.

3. Cover and cook until the potatoes are tender and the water has completely evaporated.

4. Continue roasting until the potatoes are lightly browned and coated with the masala.

5. Transfer to a bowl and set aside.

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Set 3: Roasted Eggs

Ingredients

• Boiled Eggs – 7

• Oil – 1 tbsp

• Turmeric Powder – 2 pinches

• Red Chili Powder – 2 pinches

• Salt – ¼ tsp

Method

1. Heat oil in a pan.

2. Add the boiled eggs, turmeric powder, red chili powder, and salt.

3. Roast gently until the eggs are evenly coated and lightly browned.

4. Remove and set aside.

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Set 4: Fried Onions

Ingredients

• Onions – 2 large, thinly sliced

• Oil – 1 cup

Method

1. Heat oil in a pan.

2. Fry the sliced onions until golden brown and crisp.

3. Drain on a paper towel and set aside.

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Set 5: Biryani Masala (Curry Base)

Ingredients

• Oil – 3 to 4 tbsp (or as required)

• Whole Spices – as desired

• Onions – 2, thinly sliced

• Green Chilies – 5, slit

• Ginger-Garlic Paste – 1 tsp

• Tomatoes – 3 large, finely chopped

• Turmeric Powder – ½ tsp

• Red Chili Powder – 1½ tbsp

• Coriander Powder – 1 tsp

• Garam Masala Powder – 1 tsp

• Fresh Coriander Leaves – ¼ cup, chopped

• Fresh Mint Leaves – ¼ cup, chopped

• Curd (Yogurt) – ¾ cup

• Ghee – 2 tbsp

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Biryani Preparation

1. Heat oil in a heavy-bottomed biryani pot.

2. Add the whole spices, sliced onions, and green chilies. Sauté until the onions turn golden brown.

3. Add the ginger-garlic paste and cook until the raw aroma disappears.

4. Add the chopped tomatoes, salt, turmeric powder, red chili powder, coriander powder, and garam masala powder.

5. Cook until the tomatoes become soft and the masala is well combined.

6. Add the curd and mix thoroughly.

7. Stir in the chopped mint and coriander leaves.

8. Add the roasted eggs and roasted potatoes. Simmer for 5 minutes.

9. Remove half of the prepared gravy and set aside.

10. Spread half of the cooked rice evenly over the remaining gravy in the pot.

11. Layer the reserved gravy over the rice, followed by the remaining rice.

12. Garnish with fried onions, mint leaves, coriander leaves, and ghee.

13. Cover the pot tightly and cook on low heat (dum) for 20 minutes.

14. Turn off the heat and allow the biryani to rest for an additional 20 minutes.

15. Gently fluff the rice, mix lightly, and serve hot.

Serving Suggestion

Serve hot with raita, mirchi ka salan, or a simple onion and cucumber salad.