Name: Chettinad Egg Dum Biriyani
Prep time: 50 min
Total time: 50 min
Ingredients: 1.5 cups basmathi rice or seeraga samba rice; 1.5 tsp ginger garlic paste; 1 large onions (chopped); 2 nos green chillies (slit); 1 nos tomato (chopped); 5 nos boiled eggs; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp coriander powder; 1 to Biryani masala powder (adjust); mint and coriander leaves (Fistful, chopped); Salt (to taste); 45 ml fresh yogurt / curd (or 3 tbsp, do not use sour one); 2 1/2 cups water; ½ slice Lemon; Ghee; 1 nos star anise; 1 nos bay leaf; 1/2 tsp shahi jeera (black cumin); 4 nos green cardamoms; 5 nos cloves; 1 inch cinnamon stick; 1 strand mace

Chettinad Egg Dum Biriyani

Chettinad Egg Dum Biriyani

Egg biryani, makes for a perfect Sunday meal with raita and curry. This egg biryani is a great treat for egg lovers. It is very easy to make and does not take much time once you are familiar with the recipe.

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Prep Time 50

Total Time 50

Cuisine Tamil

Servings people

Ingredients

1.5 cups basmathi rice or seeraga samba rice
1.5 tsp ginger garlic paste
1 large onions chopped
2 nos green chillies slit
1 nos tomato chopped
5 nos boiled eggs
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 to Biryani masala powder adjust
mint and coriander leaves Fistful, chopped
Salt to taste
45 ml fresh yogurt / curd or 3 tbsp, do not use sour one
2 1/2 cups water
½ slice Lemon
Ghee

Dry Spices:

1 nos star anise
1 nos bay leaf
1/2 tsp shahi jeera black cumin
4 nos green cardamoms
5 nos cloves
1 inch cinnamon stick
1 strand mace

Instructions

Wash the basmati rice and parboil with a large amount of water along with whole garam masala and 4 to 5 green chillies (slit vertically) and a little salt.
After the water boils add rice and allow it to cook 50%
Heat the Pan & add oil, turmeric, red chilly powders and little salt. Arrange the eggs in the pan. (Ref Picture)
Roast the eggs and keep aside.
In the other pan add oil, dry spices
Fry the onions, ginger garlic paste, green chillies, tomatoes
After the tomatoes become soft add yogurt, red chilly, turmeric, coriander powders then allow few minutes up to the raw smell goes and keep the masala aside.
In a thick bottom vessel put some oil and pour the masala, arrange few egg pieces.
Add the partial amount of rice which already cooked 50% layer with mint & coriander leaves and sprinkle biriyani masala.
Add same procedure for the next layer(Ref Picture)
Squeeze the lemon & close the vessel tightly. Then allow to cook for 15min.
Open the vessel add ghee and mix slowly, now the biriyani is ready to serve.