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Egg Dum Biryani in Handi

Jul-16-2021
Meeta Kapoor
20 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Egg Dum Biryani in Handi RECIPE

it's a delectable recipe with authentic mix Of Spices and egg

Recipe Tags

  • Non-veg
  • Medium
  • Hyderabadi
  • Dinner Party
  • Main Dish

Ingredients Serving: 4

  1. Boiled eggs- 6- nos.
  2. Basmati rice- 11/2- cups
  3. Chopped onions- 2- nos
  4. Thinly sliced deep fried brown onions- 2- nos.
  5. Tomato puree- 4 - tbsp
  6. Ginger garlic paste- 1- tbsp
  7. Cinnamon stick - 1- inch
  8. Black cardamom - 2- nos.
  9. Green cardamom - 3- nos.
  10. Black peppercorns - 6- nos.
  11. Star anise- 1- no.
  12. Bay leaves - 2- nos.
  13. Salt- 11/2- tsp
  14. Turmeric- 1/2- tsp
  15. Red chilli powder- 1- tsp
  16. Coriander powder- 2- tsp
  17. Cumin powder- 1- tsp
  18. Biryani masala any brand- 1- tsp
  19. Cloves- 3- nos.
  20. Curd- 1/2- cup
  21. Ghee/ butter- 2 - tbsp
  22. Oil- 2 - tbsp
  23. Saffron infused milk- 2- tsp
  24. Mint leaves- 8- nos.

Instructions

  1. Wash , rinse and soak rice for 10 minutes. In a pan, take 4 cups of water. Add whole spices, salt and 1 tsp oil to it. Let it come to a boil. Add rice to it and cook them till they are 80% done. Drain excess water and keep aside.
  2. In a handi ( earthern pot would give more authentic look and taste) take oil and add chopped onions. Cook till onions are golden brown. Now add ginger garlic paste and cook for another minute.
  3. Add tomato puree and cook until oil separates. Add in all the powdered spices along with curd and cook for another 2 minutes till you start smelling the aroma of the spices and your masala mix looks rich in colour and texture.
  4. Add 2 cups of water and let this water boil till it blends well into the masala to form a thick gravy. This step might take 10-15 minutes.
  5. Take another small pan. Add in 1 tsp butter. Add a pinch of salt and red chilli powder to it. Its time to drop in your boiled eggs to this pan and coat them nicely all over with red chilli. You can cut the eggs into halves or keep them whole.
  6. Its time to assemble everything by layering your prepared gravy, semi cooked rice and eggs.
  7. Separate half of the gravy masala that’s prepared in your handi and keep it aside for second layer. Add half of the prepared boiled eggs into it. Cover this with a layer of half of the semi cooked rice Sprinkle some fried onions and mint leaves over it.
  8. Repeat the above step with the remaining gravy, rice, fried onions and mint leaves.
  9. Once layering is done, pour the saffron infused milk and finally butter on top.
  10. Its time for dum cooking. This can be done in various ways but I’ll share my way. Take a piece of aluminium foil large enough to cover handi in such a way that no steam can escape from the vessel. Now place a lid on this.
  11. Finally put some weight over the lid probably your rolling board. This arrangement might sound really funny but believe me its really going to give your biryani a dum to cook!! Let it cook on a very low flame for 12-15 minutes
  12. Thus, the genuine aroma, flavor and texture of the egg and spices are not only stopped from escaping, it is also spread to the rice in the biryani.
  13. Now serving your biryani is an important step. Take a flat spatula with a long handle. Dig it deep into your biryani handi and take out a portion of biryani with it. Spread it on a platter nicely
  14. Avoid mixing your rice and gravy masala in the handi with spatula. Serve it with mint raita.

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