Masala Egg Dum Briyani

This is the first time i'm making masala egg dum briyani and i shall say it was a great success. With much expectation, i brave myself to give the briyani a try and was immensely thrilled over the superb tasty briyani. I made the fluffy delicious briyani for a special Sunday lunch and it was a hit on our dining table.

The briyani was fluffy and grainy...thanks to the basmati rice. The briyani was packed with aromatic spices which lends a beautiful flavor to the grains. Made rich with ghee and curd which stabilise the spiciness in the dish.  The masala coated eggs compliment the briyani in such a way that no one can resist. If you notice, i didn't use briyani masala powder in my egg dum briyani mainly because all the spices used in the dish is what you can find in store bought briyani masala. It feels good to make briyani from scratch and by knowing what goes into your homemade briyani.

Ingredients

For The Rice

4 cups Basmati rice
3 tbsp ghee
1 bay leaf
1/2 inch cinnamon stick
2 cardamom pods
2 cloves
Salt as needed

For The Eggs

3 boiled eggs, scored
1 tsp besan flour
1/2 tsp red chilli powder
Little water
Salt needed
1-1/2 tsp oil

For Seasoning

1 large onion,sliced
3/4 cup fried onions
4 tbsp curd
1 1/2 tsp ginger garlic paste
10-12 cashew nuts
1 tbsp chopped coriander leaves
1/3 cup chopped mint leaves
2 green chillies,slitted
1/4 tsp turmeric powder
1 tsp garam masala powder
1 tsp chilly powder
1/2 tsp black cumin seeds
2 black cardamom pod
1 tsp javeri mace/kadal pasi
1/2 inch cinnamon stick
2 cloves
1 tsp coriander powder
2 tsp ghee
2 tbsp oil

For Garnishing

1 tsp ghee
1/3 cup chopped coriander leaves
1/3 cup chopped mint leaves
1 tbsp fried onions
4 strands saffron
1 tbsp milk


Methods

For  The Rice

Wash and soak basmati rice in water for 30 minutes. Drain and keep aside

In large pot, over a medium flame heat ghee. Add the cumin,cloves,cinnamon stick,bay leaves and cardamom. Saute till fragrant.

Add 5-6 cups of water and salt. Once the water starts boiling, add the drained basmati rice and mix well. Cover and cook in high heat till the rice are 60% done.

Remove from heat and drained the water immediately.

For The Eggs

In a bowl, add the besan flour,salt and red chilly powder. Add little water to make a thick paste.

In a pan, heat oil and fry the masala coated eggs for 1-2 minutes. Remove from heat and keep aside.

For The Seasoning

Heat ghee and oil in a heavy bottomed pan, add the cloves,cardamom,cumin,cinnamon stick,javeri mace and cashews. Once splutter, add the sliced onion and fry till golden. Saute ginger garlic paste till the raw smell leaves.

Add the coriander powder, turmeric powder,chilly powder,garam masala powder and salt. Mix well.

Add the curd and cook till oil separates. Transfer 3/4 of the mixture to another bowl.

For The Layering

Soak the saffron in 1 tbsp milk. Keep aside.

Top 1/2 cooked basmati rice on the remaining 3/4 masala mixture in the pot. Sprinkle with 1/2 of fried onions,chopped mint leaves and coriander leaves.

Repeat the layers until you are done with all the rice and masala.

Add in the fried masala eggs, drizzle with saffron soaked milk.

Heat a tawa on a low heat and place the prepared briyani pot on top. Cover and add weight by placing heavy object such as stone morsel or a brick.

Cook for 15-20 minutes. Remove from heat and let the steam to settle down for at least 8-10 minutes.

Fluff the rice with fork.

Serve hot with eggplant ghostu and raita.