Egg Dum Biryani-Layered Egg Biryani-Anda Biryani

Preparation Time-40 minutes
Serving-6

Ingredients:

• Long grain bastmati rice-300 gm
• Boiled and peeled egg-6
• Boiled potato-3 (optional)
• Curd/Yogurt -250 gm
• Shahi jeera/plain jeera-1 tsp
• Bay leaves-2
• Green cardamom-6
• Black cardamom-2
• Mace (Javitri)-1
• Cinnamon stick-2 inch
• Clove (lavang)-4
• Green chilli-2
• Chopped onions-4 
• Chopped coriander leaves-1/3 cup
• Chopped mint leaves-1/3 cup
• Saffron(kesar)-2 pinch ((soaked in milk)
• Turmeric powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Shahi biryani masala-3 tbsp
• Salt to taste
• Food colour-1 tsp
• Cooking oil-3 tbsp
• Ghee-3 tbsp

Ingredients for masala paste:

• Green chilli-2
• Ginger-2 inch
• Peeled garlic-12
• Chopped onions-3 (small)
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup

Method:

Masala Paste Process:

• Put chopped onion, coriander leaves, mint leaves, green chilli, ginger and garlic in a blending jar.
• Add little water (1/4 cup) and blend it into smooth paste.

Onion Fry process:

• Heat oil, deep fry the finely chopped onions till it turns golden brown.
• Take out the fried onion on the kitchen towel to absorb extra oil.

Boiled Eggs and potatoes fry process:

• Prick the boiled eggs with knife and cut the boiled potatoes into two pieces each.
• Add little turmeric powder, red chilli powder, salt in the eggs and potatoes, mix it properly.
• Heat little oil in a pan and shallow fry the eggs and potatoes for 2 minutes on medium flame.
• Take out the fried eggs and fried potatoes from the pan, keep it aside for further use.

Rice Preparation:

• Put 2.5 litre of water in a pan, let it come to boil.
• Add washed rice, 4 green cardamom, 1 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt.
• Add 1 tsp ghee, mix it and cover the pan, boil the rice on high flame until it is 70% cooked.
• Turn off the flame and drain the rice properly (you may remove the whole spices).

Frying masala:

• Heat oil in a pan, add remaining whole spices and green chilli, fry it for 20-30 seconds.
• Add blended masala paste, turmeric powder, red chilli powder and salt to taste and mix it
• Cook it for 2-3 minutes on medium flame, keep stirring in between.
• Reduce the flame to low and add curd into the masala(whisk the curd before use), keep stirring.
• Add shahi biryani masala and mix it, cover the pan and cook it for 3-4 minutes on low flame, turn off the flame.

Biryani Layer preparation:

• Take a deep and thick bottom pan, put the cooked masala paste on the base of the pan.
• Add 1 tsp ghee, half of the fried onions,  fried eggs and potatoes on the masala paste.
• Put all the rice on it  and spread it evenly, add 2 tsp of ghee on rice. 
• Add saffron soaked milk on half of the rice and 1 tsp food colour on remaining half.
• Sprinkle remaining fried onions, coriander leaves, mint leaves on top of the rice.

Note: You may add kewra water and rose water for restaurant style aroma.

 Cooking process:

• Seal the edges of the pot with foil paper, put a heavy tawa/lid on top of the sealed pot.
• Turn on the flame and put the biryani pot on it, cook it on medium flame for 6-7 minutes.
• In the meanwhile turn on the other burner of gas and heat a tawa.
• Shift the biryani pot on tawa after 6-7 minutes of cooking on direct flame.
• Cook it on tawa for 10 minutes on medium flame, turn off the flame.
• Remove the foil paper carefully to avoid the steam.
• Serve in a plate, garnish with onion and lemon slices.
• Ready to eat with raita or any of your favourite gravy.