Egg Dum Biryani

Ingredients:

For Gravy :

Eggs – 4 (boiled and peeled)

Ginger garlic paste – 1 tablespoon

Green chilli – 2 to 3

Coriander leaves – ¼ cup

Mint leaves – ¼ cup

Onion – 2 medium

Tomato – 1 medium

Red chilli powder – 2 teaspoon

Coriander cumin powder – 2 teaspoon

Yogurt – 2 tablespoon

Turmeric powder – ¼ teaspoon

Biryani masala powder – 2 teaspoon

Oil – 2 tablespoon

Salt

For rice:

Basmati Rice – 3 cups

Caraway seeds/ shahi jeera – 1 teaspoon

Cinnamon stick – 1

Cloves – 2 to 3

Bay leaf – 1

Black pepper corn – 7 to 8

Green cardamom – 2

Star anise – 1

Water

Salt

For garnishing the biryani:

Fried onion – ½ cup

Mint leaves – ¼ cup

Coriander leaves - ¼ cup

Ghee – 2 teaspoon

Kewara water - few drops

Rose water – few drops

Recipe:

For cooking rice:

• Wash and soak basmati rice for 1 hour.
• In a deep pan add sufficient water to cook the rice.
• Add whole spices, salt and bring it to boil
• Now add soaked and drained basmati rice.
• Once rice is half cooked, strain and keep it aside.

For Dum:

• Heat oil in a non-stick kadai.
• Now add sliced onion and fry until it is nice brown in color.
• Make paste of ginger, garlic, coriander and mint leaves.
• Add this paste to fried onion and cook until raw smell goes off.
• Add chopped tomato and cook until tomatoes become soft.
• Now add red chilly powder, biryani masala, turmeric powder, coriander cumin powder.
• Saute until oil starts to separate.
• Add yogurt and mix everything well.
• Cut the boiled eggs into half and place them on top of the gravy.
• Now spread fried onion, coriander leaves, mint leaves over the egg gravy.
• Now spread half of the cooked rice.
• Spread fried onion, coriander leaves, mint leaves.
• For the last layer spread remaining cooked rice.
• Spread fried onion, coriander leaves, mint leaves and sprinkle rose water, kewara water.
• Finally add ghee on the top.
• Cover the pan with aluminium foil and keep the lid on.
• Cook under dum for 15 mins on low flame.
• Serve hot with raita.

Potato curry/ potato Rassa Bhaji

Ingredients:

Potato – 2 medium

Tomato - 2 medium

Cumin seeds- 1 teaspoon 

Oil - 1 tablespoon

Red chilly powder- 1 teaspoon 

Coriander powder - 1 teaspoon

Turmeric powder- 1/4 teaspoon 

Water – 1 ½ cups

Salt

Recipe:

• Heat oil in a pressure cooker.
• Add cumin seeds.
• Once Cumin seeds starts to crackle, add tomato puree.
• Fry until raw smell goes off.
• Now add red chilly powder, coriander powder and turmeric powder.
• Saute until oil starts to separate.
• Now add peeled and cubed potatoes and mix well.
• Add water and salt to taste.
• Mix everything well.
• Pressure cook for 2 whistles.
• Garnish with coriander.
• Serve hot with rice or with chapati.

Beetroot Pulao

Ingredients:

Beetroot (grated) – 1 Medium

Rice – 1 cup

Bay leaf – 1

Cinnamon - 1 stick

Black pepper – 5

Cloves – 2

Green chilly – 3

Red chilly powder – 1 tea spoon

Coriander- cumin seeds powder – 1 tea spoon

Fennel seeds powder – ½ tea spoon

Onion – 1

Oil – 1 Tablespoon

water - 2 cups

Salt

Recipe:

• Wash and soak rice for 30 minutes.
• Heat oil in pressure cooker.
• Add bay leaf, black pepper, cloves and cinnamon stick. Saute for 2 mins.
• Now add sliced onion and cook until onion is translucent.
• Add slit green chillies, red chilly powder, coriander- cumin powder and fennel seed powder. Mix well and saute for 5 mins.
• Then add grated beetroot and soaked rice. Mix everything well.
• Add 2 cups of water and salt to taste .
• Pressure cook for 2 whistles.
• Serve hot with raita or salad.