One of the enchanting things about Iftar, after prayers and being amidst family and friends, is the fragrance rising from the biryani pots when the dum (seal) is broken. You have seen the chicken, beef and mutton varieties, but how about an egg version?
Try out this easy roasted egg dum biryani and make your Iftar meals ekdam perfect.
Read more: Find out how to make egg roast
Ingredients
For rice
1 1/2 cups of basmati rice or khaima rice
1 tbsp ghee
1 bay leaf
2 cardamoms
1/4 tsp fennel seeds
Salt, as required
For gravy
2 boiled eggs
2 tbsp ghee
1 inch cinammon stick
1 star anise
1 bay leaf
3 cloves
2 onions, sliced
1 tomato, chopped
1 green chili, slit
1 tsp ginger paste
1 tsp garlic paste
1 tbsp garam masala
1 tsp turmeric powder
1 tsp chili powder
1 tbsp chopped coriander leaves
Preparation
For rice
Wash and soak the rice for half an hour
Boil water, add salt and cook the rice in it
Heat ghee in a pan and saute bay leaf, fennel seeds, cardamom and salt
Drain the cooked rice and add it to the pan
Saute for a minute and then turn off the stove
For gravy
Heat ghee in a pan and add bay leaf, cinnamon, cloves and star anise
Saute well
Add onions to this and saute until they are golden
Add ginger and garlic pastes and saute until the raw smell leaves
Add chopped tomatoes and saute until they are cooked
Add garam masala, turmeric powder, chili powder and salt
Cook until the oil separates from the masala
Add the boiled eggs and mix well
saute for 2 minutes and the lower the flame
Spread the rice over this gravy
Sprinkle ghee and coriander leaves over the rice
Cover the biryani pot with a tight lid and wrap the edges with a a moist cloth
Cook for a 5-10 minutes and then turn off the stove
Keep it for 10 minutes before removing the lid
Sprinkle some lemon juice over the rice
Serve the egg dum biryani with raita and pickle
