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.
