Basmati rice cooked with egg on dum to make this scrumptious biryani. The term "Dum" refers to the whole process of steam cooking or baking. Mostly this process is done where rice is cooked in Handi (special vessel) over char-coal heat and steamed for several minutes, which gives that special taste…. infused from char-coal smoke. So anything cooked without following the traditional method will result less tasty no matter how or with what its cooked.
Biryani made in rice -cooker —(Less work, minimal time, no wastage, stiff rice, taste ok)
Biryani made in pressure cooker —(Less work, tension time, hiss counts, flame & time counts, little wastage, fluffy but soft rice, taste good)
Biryani made in regular vessel over stove top, homestyle dum—(More work, time consuming, requires patience, little wastage, fluffy rice, taste great)
Choose one which suits your schedule. With this dish…just adding boiled eggs doesn't make it Egg biryani, spicy soft scrambled egg meat here and there, adds life to this dish and makes it more palette friendly. Here's the stove top version of dum Egg Biryani from my kitchen, try, taste and judge standards.
Egg Briyani / Muttai Biryani / Egg Dum Biryani / Dum / Briyani
|1 no||Onion (finely chopped)|
|1 no||Tomato (diced)|
|½ tsp||Ginger garlic paste|
|¼ tsp||Shah jeera (optional)|
|¼ tsp||Turmeric powder|
|½ tsp||Red chili powder|
|1 tsp||Coriander powder|
|2 nos||Eggs (lightly beaton with 2 pinch salt)|
|4 tsp||Oil / ghee|
|2 cup||Basmati rice|
|3 nos||Onion (cut lengthwise)|
|2 nos||Tomato (chopped)|
|1 tsp||Ginger & garlic paste|
|10 nos||Mint leaves|
|5 stks||Coriander leaves|
|3 nos||Bay leaf|
|3 nos||Cloves (karambu)|
|1 no||Star anise|
|3 nos||Cinnamon stick (small)|
|2 nos||Kapok buds (marathi moggu)|
|1 tsp||Red chili powder|
|2 tsp||Coriander /dhania powder|
|2 nos||Green chili (slit open)|
|2 tsp||Ghee (for drizzling)|
|½ cup||Coriander and mint leaves chopped|
|4 nos||Hard boiled eggs|
Hard boil 4 eggs and make criss-cross slit on one side and keep aside.
Wash and soak basmati rice in (yogurt + water + saffron mixed milk) for 10 to 15 minutes.
To make the scrambled egg curry, break open two eggs and beat slightly with 2 pinch of salt and keep aside.
(From Table -1) Heat 4 tsp oi or ghee in a pan, splutter shah jeera, add finely chopped onions and fry till golden. Add ginger garlic paste and chopped tomatoes along with turmeric, chili powder and coriander powder. Saute for 2 minutes, add the beaton eggs and scramble in the curry. When half done add the slit boiled eggs and stir fry for few seconds and switch off. Keep this aside.
Now take a wide vessel (I used heavy copper bottomed stainless steel vessel), heat oil and ghee. Add all the whole garam masalas (bay leaf, cinnamon, cloves, cardamom, star anise) along with chopped mint and coriander leaves. Fry for few seconds over medium flame and then add onions. Saute till it gets browned, add ginger garlic paste along with chopped tomatoes. Cook until soft and then add turmeric , red chili powder, corainder powder. Fry the masala till the oil separates. Now add the soaked rice (with water and yogurt mixture) along with salt. Bring the flame to medium high, place a heavy iron tawa (dosai kal) and place the vessel over it. Cover the vessel with tight lid and keep a pan filled with water over it. (picture shown below)
Cook for 10 minutes over medium high flame, open and rice should look 70% cooked, like shown above.
Now add the scrambled egg curry along with the boiled egg over the partially cooked rice.
Again, cover as shown above, bring the flame to "low" and put under dum for 15 to 20 minutes. Rice should be fully cooked by this time, better to chcek once during last 5 minutes to avoid too much browning on the bottom. When done switch off and let stay covered undisturbed for another 15 minutes. Now open, garnish with chopped coriander leaves and mint leaves. Liberally drizzle with ghee, mix gently and serve hot with raita.
Yields :4 Servings approx.
About 3 tbsp cooked rice sticks to the bottom of the pan with dark brown tinge. (wastage)