Egg Dum Biryani for Beginners | Quick Bachelor Recipe | दम बिरयानी का आसान तरीका | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Rinse the basmati rice in water 2-3 times until the water runs clear, then soak it.
2. Roughly chop the onion, green chilli and ginger, then add them to a chopper with the garlic cloves and chop finely.
3. Set a kadhai of water on high heat, cover it and bring it to a boil.
4. Heat the kadhai on high, add the oil and heat it.
5. Add the chopped onion mixture and cook on high heat for 10-12 minutes, until golden brown.
6. Add the grated tomato and a large pinch of salt, and cook for 1-2 minutes.
7. Lower the heat, add the whisked curd and biryani masala, and stir over low heat for 1 minute. Then raise the heat to high and cook for 2-3 minutes, until the oil separates.
8. Add the boiled eggs and stir. Add hot water to get a semi-thick gravy, then taste and adjust salt; the gravy should taste slightly saltier than normal because the rice will dilute it.
9. Spread the eggs evenly and top with coriander and mint. Turn off the heat while you cook the rice.
10. Once the water boils rapidly, add salt until it tastes like seawater. Whole spices such as cumin seeds, green cardamom, bay leaf, black peppercorns, cloves and a slit green chilli can be added if you have them.
11. Drain the soaked rice, add it to the boiling water and cook for 4-5 minutes. It is ready when a grain still has a bite when pressed between the teeth; do not fully cook it.
12. Turn off the heat, drain the rice with a spider strainer and spread it evenly over the gravy. Level the rice with a fork.
13. Top with the coriander, mint and ghee.
14. Cover the kadhai with a lid wrapped in a clean towel, and cook on the smallest burner on low heat for 10 minutes. Turn off the heat and rest for 10-15 minutes.
15. To serve, lift the rice layer from one edge with a large flat spatula, then take the masala from the base and serve it with the rice.

Summarized from Your Food Lab's video. Watch it for the details.

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