Скачать с ютуб EGG BIRYANI | EGG DUM BIRYANI | HYDERABADI EGG BIRYANI | ANDA BIRYANI в хорошем качестве

EGG BIRYANI | EGG DUM BIRYANI | HYDERABADI EGG BIRYANI | ANDA BIRYANI

Egg Biryani | Egg Dum Biryani | Hyderabad Egg Biryani | Anda Biryani | Egg Biryani Recipe | Egg Biryani Restaurant Style | Hyderabadi Egg Dum Biryani | How to make Egg Biryani | Anda Dum Biryani Ingredients: Boiled eggs- 8 nos. Basmati Rice- 500gms FOR THE EGG MASALA: Onions, sliced- 3 medium Ginger garlic paste- 3 tsp Tomatoes, chopped- 4 medium Green chillies,slit- 4 Whisked curd- 4 tbsp Mint leaves- 1/2 cup Coriander leaves chopped- 1/2 cup Turmeric powder- 1 tsp Red Chilli powder- 1 tsp Coriander powder- 1 tsp Biryani Masala- 2 tsp (Readymade or store-bought) Whole garam masala & spices- Green cardamom- 4 Cinnamon - 4 pcs Cloves- 5 Black cardamom-2 Black peppercorns-8 nos Star anise- 1 Bay leaf- 2 Shahjeera- 1/2 tsp FOR THE RICE & LAYERING: Green cardamom- 4 Cloves-4 Cinnamon- 4 pieces Shahjeera- 1/2 tsp Salt- 11/2 tbsp Fried Onions (optional)- 1 onion Mint leaves- a handful Saffron soaked in warm milk- few strands Red colour- few drops (optional) Preparation: Wash & soak the Basmati Rice for 30 mins. Boil the eggs, shell & fry it lightly in a kadhai Slice the onions, chop the coriander leaves, tomatoes. Soak the saffron in warm milk. Process: BOIL THE RICE: Boil 1.5 litres water in a pan on high flame. Add all the whole spices, 1.5 tbsp salt Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 3/4th done. This should take 7-8 mins. Strain the water & keep the rice aside. MAKE EGG MASALA: Take a heavy bottomed pan & heat 4 tbsp oil. Add all the whole garam masala & spices. Allow them to splutter & then add the sliced onions. Fry them on medium heat for around 10 mins till they are light brown in colour. Add the ginger garlic paste, mix it well & fry for around 3-4 mins till the raw smell is gone. Now add the chopped tomatoes, mix & fry for around 2 mins. Add salt & all the powders. Mix & lower flame. Continue cooking for another 10 mins till the tomatoes are soft, masalas are cooked & oil separates. Next add the whisked curd, mix well & cook continuously for around 4 mins till oil separates. Add in the boiled eggs, mix it well & keep cooking for another 2 mins. Lastly add the chopped coriander leaves, mint leaves & green chilies. Mix & add in 1/2 cup water, mix well & cook for another 2 mins till you have a thick gravy. Switch off flame. COOKING ON DUM: Now layer the rice on top of the egg masala. Spread 1/2 of the boiled rice set aside earlier. Drizzle half of the soaked saffron & spread handful of mint leaves on the rice. Spread the rest of the boiled rice as a second layer. Now drizzle balance of the saffron & the red colour & the fried onions. Cover with a lid & cook on dum for 7 mins on low flame. SERVING: Remove from heat and let the biryani rest for 15 mins. Uncover and turnover the layers of rice to mix egg masala. Serve along with raita. #eggbiryani #eggdumbiryani #hyderabadieggbiryani #andabiryani #eggbiryanirecipe #andadumbiryani #spiceeatsrecipes #spiceeatsegg #easyeggbiryani Music: https://www.bensound.com/royalty-free...