We love biryanis of course who said no to biryani we hyderabadis prefer to eat biryani atleast for fifteen days .Our hyderabadi is famous for biryani.And we proudly said this ,Once anyone visit to hyderabad they don’t go without tasting biryani.Making biryani is of two types one is dum method and the another one kachi style which is made already cooked the curry and assemble with rice and spices with cooked curry.But I prefer to cook dum method which tastes unique rather than anything else.In dum method we marinate with curd and mixed spices and keep it aside for one to two hours and then make layers with half cooked rice and marinated curry and some barista. Barista is nothing but deep fried onions ,this barista gives a very good taste to biryani
Mostly I cook biryani with mutton or chicken but this time I made with eggs .In this biryani eggs are get boiled and then marinated with some curd and spices and keep it aside, then layered with half cooked basmathi rice and with some spices and baristha .
Egg dum biryani
Biryani cooked with eggs and some spices along with barista
Soak saffron in a warm milk and keep aside.
Wash eggs and keep boiled for ten minutes.When eggs gets boiled remove the outer skin and make slits.
Now take a wide pan add water and all spices ,some mint leaves,coriander leaves.
Add some ghee and when water gets boiled add washed basmathi rice .
When rice gets half cooked strain through strainer and keep aside
Now take onions and cut into long thin slices and make so thin slices.
Heat a pan add some ghee and fry onions to golden brown in color.Keep aside.
Now take a wide pan add fried onions,tomatoes and add turmeric powder,salt,red chilli powder,coriander powder.Now add some curd,and when its get cooked add this to boiled eggs and keep aside for few minutes.
Take a wide pan arrange marinated eggs mixture and add cooked rice and fried barista and pour saffron milk to the rice and arrange into layers.
Garnish with coriander and some fried onions and mint leaes pour some Pour ghee on top and seal with wheat flour dough.
Cook biryani on high flame for five minutes and then cook on low flame upto ten to fifteen minutes.
Serve egg biryani with mirchi ka salan and some raitha