South Indian Style Egg Biryani - Rice Cooker and Stove top pan method
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: madras, south indian, tamil nadu
Keyword: birayni, dum biryani, egg biryani
Servings: 4
Author: Mullai Madavan
Ingredients
To cook rice
2cups Basmati rice * read notes for soaking time
3.5cupsWater
1/4cupThick Yogurt
To season - Garam masala
2tablespoonOil
2tablespoonGhee
3eachBay leaf
2smallCinnamon sticks
5eachCloves
2eachStar anise
3eachCardamom
2petalsBlack stone flower / Kalpasioptional
1/2teaspoonFennel seeds
1teaspoonCumin seeds
To saute
1cupOnionthinly sliced
1/4cupTomatochopped
6eachGreen cchillies
1tablespoonGinger Garlic paste
1/4cupMint leaves tightly packed
1/4cupCoriander leavestightly packed
1/2teaspoonTurmeric powder
3teaspoonBiryani Masala Powder any brand works, i have used Sakthi masala
3teaspoonSalt or to taste, kosher crystal salt preferred
To garnish
1/4cupCoriander leaves chopped, for garnish
2teaspoonGheeto drizzle
To make egg bhaji & scramble base
4largeBoiled eggs
1largeBeaten egg
2tablespoonBhajji Bonda Mix / Bhajji maavu
1teaspoonRed chilli powder
1/2teaspoonCumin seeds
1/4cupOnionsliced
3teaspoonOIl
1/4teaspoonSalt
Instructions
Prep work
Chop all the veggies and herbs. Make ginger garlic paste or crush them and keep it ready. Hard boil eggs and cut them into half. If making in a regular rice cooker or pan, soak basmati rice for 30 minutes. No need to soak if using an electric rice cooker with timed cooking option.
To make Egg Bhajji
Beat one egg with salt, red chilli powder and bhajji powder.
Heat up oil in a pan and season with some cumin seeds.
Saute onions for few minutes.
Dip the half cut boiled eggs in the batter and place them on top of the sauteed onion.
Cook them for few minutes or until they firm up.
Switch off and keep this aside.
Saute & Cook
Heat oil and ghee in a pan. Temper with all the whole garam masala.
Saute onions along with green chillies, ginger garlic paste and mint leaves. Fry till they turn lightly crispy.
Add in tomatoes along with yogurt and cook till it turns mushy.
Add in turmeric powder, biryani masala powder and salt. Fry along for 5 minutes till the masala turns thick.
At this point you may decide whether to cook in rice cooker or stove top.
Add in the required measure of water and pop in the rice cooker - Total of 1 hour ( place the egg bhajji over the cooked rice for the last 15 minutes to dum and the garnish with coriander leaves and drizzle ghee.
Or if choosing stove top method, bring the gravy to a rolling boil. Add in rice and cook for 5 minutes over high flame or until it drinks 70 percent of the liquid.
Cover and cook for 10 minutes over very low flame.
Open and place the egg bhajji over it and cook covered for another 5 minutes over low flame.
When done, let it rest covered for another 15 minutes.
Garnish with coriander leaves and drizzle with ghee to finish.
Serve with choice of curry and raita.
Notes
If using timed rice cooker which pre- soaks rice with gravy, taking about an hour to finish the entire process. If using regular rice cooker then you may have to soak your basmati rice for 30 minutes and then put under cook mode.
Hard boil four eggs and keep them separate.
zojirushi electric rice cooker is used for this recipe... you may use also try cooking over stove top in a pan.
Indian Gate basmati rice, Shakthi Biryani Masala powder & Store bought Bhajji maavu used for this recipe.
If you don't have Bhajji maavu...use 2 tablespoons Gram flour + 1 teaspoon rice flour + 1/2 teaspoon Red chili powder + little salt.