The world used to have 2 types of people, vegetarian and non-vegetarian. But when it come to eggs, we have another category called “Eggiterian”. Now you know how integral part eggs play in our lives. As per my knowledge, this special category are vegetarians eating eggs. Sounds funny right?… Even I was shocked when I first heard about this category.
Personally I feel, nothing can replace meat in a biryani. Biryani has always been a combination of juicy meaty flavours blended with beautiful Khada Masala along with the finest aromatic rice complementing to the meat. as we are in a progressive cooking era, so we made lots of changes in the typical traditional dishes. As I personally feel right from doing the shikar in the jungle to Michelin star restaurant tables, it is all about progressive cooking. day by day with new inventions we progress in of life and also in cooking.
The biryani we are gonna talk about is a result of a progressive cooking. Being the most popular in Indian railways egg biryani is quite famous. Unfortunately, eggs usually don’t put their favour unless until their yolk is released into the stew or gravy. I personally believe egg biryani is based on the flavour of the spices and the masala gravy base we put into that. Let us explore it with a small twist.
Before getting into the recipe lets get into the nutritional factors of the key ingredients-
Eggs are the best source of protein for all age group. It has one of the purest forms of protein to full fill your daily calorie requirement. Being a health freak I starve for protein so or me eggs are one of the most integral parts of my daily diet. Apart from the white protein-rich layer, there is one yellow core in the egg which I consider the powerhouse of flavour along with the richest source of many micronutrients like fat-soluble vitamins, lecithin. Eggs are enriched with minerals like zinc, iron, copper etc. so we must remember the legendary slogan from NECC “Sunday ho ya Monday… Roz Khao ande”.
Onion is a rich source of vitamin C. Which improves your immunity against common diseases. Being rich in fibre it is quite essential to the body. It has folic acid, calcium, iron. It improves the blood quality in the body. It contains almost zero fat. It is rich in flavonoid, an antioxidant, which reduces ageing.
Curd is rich in dairy protein. Curd is simply superb for your intestine. It has those good bacteria which naturally take care of your digestive tract. It has calcium to improve your bone and teeth health. Curd is one of the best parts of in weight loss diet plan. For me, it is like one roti with curd is my best low-calorie diet. Even you can enjoy it with your besan ka chilla. It improves skin health. Curd is good for scalp treatment.
- 4 eggs (hard-boiled, peeled)
- ½ cup basmati rice (soaked for 15 minutes)
- 2tbsp fresh mint leaves
- 2tbsp Kashmiri chilly powder
- 1tsp turmeric powder
- 1tsp sugar
- 2tbsp fresh coriander leaves(roughly chopped)
- 2 medium onion (thin sliced)
- 1inch cinnamon stick
- 1tbsp ginger garlic paste(freshly made)
- 1 strand of mace
- 1 small bay leaf
- 2 slit green chillies
- 1/4th cup whipped curd
- 2-3 cloves
- 5-6 black peppercorns
- 1 black cardamom
- 2 Green cardamom
- Salt to taste
- 1tbsp desi ghee/ clarified butter
- 2tbsb mustard oil
- 1tbsp rose water
- 2 tbsp saffron soaked milk
For potli masala-
- ½ inch cinnamon
- 1tsp Saha jeera
- 1tsp fennel seeds
- 2 green cardamoms
- 1 green chilly
- 2-3 cloves
- 5-6 black pepper
- 1-star anise
- This recipe has 2 parts.
FOR THE EGG GRAVY-
- Put mustard oil into a deep thick bottom pan.
- Once the oil reaches the smoking point, put the sugar.
- Add all the whole spices to the oil(apart from the Potli masala).
- Put the onion in the pan.
- Sauté on low flame till you get the golden brown colour.
- Put the ginger garlic paste into it and cook it until the raw smell of the masala disappears and oil starts to ooze out it on sides.
- Mix the Kashmiri chilly powder, turmeric powder, salt, green chillies in a small bowl and keep it aside.
- Crush one egg with yolk nicely and mix properly in the curd.
- Simmer the flame. Put the curd mixture to it.
- On low flame continuously stir it till it starts boiling.
- Cover the lid with occasional stirring in regular interval.
- Cook till the oil separates from the curd.
- If you don’t want the whole spices hit your taste buds then strain the gravy nicely and keep it aside.
- Take a handi/ deep pan, put enough of water to boil the rice.
- Put 2tbsp salt and little bit of ghee into the water.
- Make a Potli/pocket of these Potli spices with a piece of muslin cloth.
- Put the Potli/pocket into the water, lid on and let it boil for 2-3 minutes.
- Put 2 tbsp salt into the water.
- Put the rice into the water and let it cook on high flame for 1st 2 minutes.
- Lower the flame and cook it till rice is 80% done.
- Take out the Potli and strain the rice and keep it aside.
FOR DUM COOKING-
- Take a flat and heavy bottom pan.
- Apply ghee in the bottom of the pan put a thin layer of rice.
- Now arrange the eggs on it.
- Put the gravy/masala on the eggs.
- Layer the rest of the rice on top of the egg layer.
- Put a little bit of brown onion, few mint leaves, roasted cashew, rose water, saffron milk and dash of ghee on top of the rice layer.
- Dum-cook it on indirect heat for 10-15 minutes.
- Switch off the flame and let it stand for 5-10 minutes.
- Uncover the biryani and just feel the aroma.
Serve hot with Burani Raita.