Hey there foodies, are you ready to treat your taste buds to an extraordinary dish today? You guessed it right, we are talking about the lip-smacking Anda Dum Biryani – the star of the day! Oh, sorry if you got confused with the name – it’s just a fancy way of saying “Egg Biryani”.
Let’s dive straight into the recipe, shall we? First up, let’s take a look at the ingredients:
– Basmati rice – 1 cup
– Eggs – 4
– Onions – 2 large, thinly sliced
– Tomatoes – 2 medium, chopped
– Ginger garlic paste – 1 tablespoon
– Green chilies – 4-5, slit
– Red chili powder – 1 teaspoon
– Turmeric powder – 1/2 teaspoon
– Cumin powder – 1 teaspoon
– Coriander powder – 2 teaspoons
– Garam masala powder – 1/2 teaspoon
– Salt – to taste
– Oil – 3 tablespoons
– Ghee – 1 tablespoon
– Water – 2 cups
– Fresh coriander leaves – for garnish
Phew! That’s a long list, but trust us, it’s worth it.
Now for the fun part – cooking! Start by boiling the eggs, and once they’re done, peel them and keep them aside. In a deep pan, heat some oil and fry the onions till they’re golden brown. This is the trickiest part, so make sure you get it right. Trust us, burnt onions can ruin the entire dish!
Next, add the ginger garlic paste and green chilies to the pan and stir for a minute. Then, toss in the tomatoes and all the spices – red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Cook till the tomatoes turn soft and mushy.
Now, add the boiled eggs to the pan and mix well so that they are coated in the masala. In a separate pan, cook the basmati rice in 2 cups of water till it’s done. Once the rice is cooked, spread it in a layer over the egg masala in the pan. Drizzle some melted ghee over the rice, cover the pan and let it cook on low heat for about 10 minutes.
Voila, your Anda Dum Biryani is ready! Garnish it with some fresh coriander leaves and serve it hot with raita or salad.
We hope you enjoyed this easy yet delicious recipe. Don’t forget to try it out and let us know how it turned out. Happy cooking!
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