Egg Dum Biryani | Muttai Biryani

Egg Dum Biryani is a flavorful & scrumptious biryani recipe made with exotic Indian herbs, rice and boiled eggs. I have an egg biryani recipe already here where rice is cooked separately and mixed with aromatic masala and eggs. 

But the recipe that i'm sharing is similar to how i had made vegetable dum biryani and fish biryani.  Like i said in all my dum biryani recipes, this egg biryani is also so flavorful and the rice grains are so perfectly cooked neither mushy nor under done. 

For a change, today i have used ponni rice for this biryani, but had tried with basmati rice many times before, it tastes awesome with both varieties of rice, so pick your favorite rice for this biryani. 

This biryani doesn't have any meat in it, therefore we have to add a  little more whole garam masala spices for recreating that exotic biryani flavors. So in addition to the whole garam masala in the tempering, i would recommend to add some garam masala powder also. 

If you have followed me for a  long time, you would have already known that if i had used whole garam masala in the tempering, usually mentioned the garam masala powder as optional for those who need more flavor. But for this recipe, adding both helps to elevate the flavor.  

Here, our days are getting longer and longer day by day, the sky is bright even after 9 pm and before 5 am as of now, it's kind of feel like living in daylight all time. Does anyone feel like this when spring season starts?? Like snow, leaves fall & sprouts again, this phenomenon of having daylight after 7 PM is always fascinating me, guess this kind of excitement never fades away since i was not used to this when growing up.  Ok.,now let's check out how to make this delicious egg biryani.

Egg Biryani | Muttai Biryani

Preparation Time : 40 mins | Cooking Time : 25 mins | Serves : 2 
Recipe Category: Biryani | Recipe Cuisine: Indian
Egg Biryani, Muttai Biryani, Egg Dum Biryani, Biryani Recipe,Indian Biryani,One pot Rice Recipe Egg Dum Biryani is a flavorful & scrumptious biryani recipe made with exotic Indian herbs, rice and boiled eggs.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ponni/Basmati Rice - 1/2 cup
Boiled Eggs - 3
Onion(medium) - 1
Tomato - 1/2( medium size)
Ginger garlic paste  - 1/2 tbsp
Lemon - 1 tsp
Mint & Coriander leaves - handful
Turmeric powder - pinch
Red chili powder - 1/2 tsp
Green Chili - 1
Garam masala - 1/2 tsp
Cloves - 2 
Cinnamon - small piece
Cardamom - 1 
Bay leaf - 1 
Kalpaasi - a small piece
Ghee  - 1/2 tbsp
Oil - 1 tbsp
Water - 1 cup
Curd - 2 tbsp
Salt- to taste
To marinate the eggs
Ginger Garlic Paste - 1 tsp
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Salt - to taste

Procedure

First soak the rice for 40 mins. Cut the boiled egg vertically into two and marinate it with the ingredients listed under "To marinate the eggs" and set it aside for 20 mins.

Cut the onion into thin slices, eggs into small pieces and slit the green chili. Heat a thick bottom pan( here i'm using my cast iron pan) with 1/2 tbsp of oil and add half of the onions with pinch of salt &  saute the onions in medium flame till it's dark brown. Remove from the pan and set it aside.

In the same add the eggs with yolk side down and cook them it it's golden brown and flip into other side and cook for 30 secs. Remove from the pan and let it aside.

Add the remaining 1/2 tbsp of oil into the same pan then add whole gram masala spices(cinnamon, cardamom, cloves, bayleaf & kalpaasi).Saute it in oil for 30 secs, then add the onions, curry leaves, green chili & ginger garlic paste. Cook till the onions are soft.

Next add the tomatoes ,finely chopped mint & half of coriander leaves ,curd & spice powder(turmeric, red chili & garam masala powder) give a good mix.

Cook till the tomatoes are mushy and then add the water.

Next add the salt and bring into boil & drain the water from the soaked rice and add into boiling water.

Finally squeeze the lemon juice, give a good mix, cover it with lid  & let the rice cook for 5-8 mins.

When the rice is almost cooked and the water is almost absorbed add the eggs on the top and ghee.

Cover it with lid and put on some weight on the top and keep the flame in low for 10 mins and switch off the flame and let it covered for 15 more mins. Then open the lid and add the sauted onions and coriander leaves.

Mix well and it's ready to serve. We had it with onion raita & cauliflower fry. For more rice and biryani recipe, check out here

Related: How to make fish dum biryani

Notes:

• For today's recipe, i have used ponni rice, but tried it with basmati rice also for many times, both tastes good for this biryani, so use whatever you like.
• Don't over cook the eggs otherwise it becomes rubbery.
• Highly recommend to add kalpaasi for this biryani.
• Make sure to use pot/pan has heavy bottom otherwise it's easily get burned at the bottom.
• Adding ghee at last gives great flavor to the biryani.
• To avoid the escape of steam, you can use any weight on top of the lid. If your lid is flat, even pot filled with water works fine for making dum effect.
• Don't open the pot at once when the stove is switched off, keep it covered at least for 10 - 15 mins before opening the pot.
  

Continue Reading »

Salmon Fish Biryani, a aromatic and scrumptious one pot rice made from basmati rice, fish and indian spices. When it comes to biryani, fish biryani is not that common in our household compared to chicken and mutton biryani. It's one of my recent favorite biryani and it's been on repeat mode in my kitchen for a while now because of high demand. 

For today's biryani, i have used salmon fish which is our most favorite fish available here.  But any fleshy fish can be used in the same way to make yummy biryani. Vanjiram/king fish and tilapia fish also works well for this recipe. If you're fish lover and want something comforting and light on your weekend meal, then you must try this. Unless chicken and mutton biryani, it doesn't feel heavy after the meal.

Ever since, i had bought the cast iron pan, i have been trying all kind of one pot rice/biryani with it. It's perfect to make rice dishes in dum style. Totally love the way the rice get cooked in this dum method. Perfectly fluffy without any mushiness even at the bottom of the pan. I know that I'm repeating it whenever  share any dum recipes recently, because i'm totally in love with dum cooking method as of now and if you haven't tried making biryani in dum style, do give it a try. 

Dum cooking is nothing but trapping the steam inside the vessel and cook it on low flame. All you need is some heavy pot with lid and some weight to put on the lid for dum cooking. See the notes sections for more details if you're making dum style biryani for first time. Now let's check out how to make this delicious fish dum biryani.

Salmon Fish Biryani | Fish Dum Biryani

Preparation Time : 30 mins | Cooking Time : 25 mins | Serves : 2 to 3 
Recipe Category: Biryani | Recipe Cuisine: Indian
Salmon Fish Biryani, Fish Biryani,Dum Biryani,Salmon Fish, Biryani Recipe, Best Fish Biryani,Meen Biryani Salmon Fish Biryani, a aromatic and scrumptious one pot rice made from basmati rice, fish and indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Basmati Rice - 1 cup
Onion(medium) - 1
Tomato - 1/2( medium size)
Ginger garlic paste  - 1 tbsp
Mint & Coriander leaves - handful
Turmeric powder - pinch
Red chili powder - 1 tsp
Garam masala - 1 tsp
Cloves - 2 nos
Cinnamon - small piece
Cardamom - 1 no
Bay leaf -1 
Star anise - 1 
Ghee  - 1 tbsp
Oil - 1 tbsp
Water - 2 cup
Curd - 2 tbsp
Salt- to taste
To Marinate 
Salmon Fish - 1/2 lb
Red chili powder - 1/2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1/2 tbsp
Lemon Juice - 1 tsp
Salt - to taste

Procedure

Soak the rice for 30 mins. Marinate the fish with the ingredients listed under "To marinate" & let it marinate for 30 mins - 1 hr. Slice the onions thinly and slit the green chili and cut the tomatoes into small pieces.

Heat a thick bottom pan( here i'm using my cast iron pan) with 1/2 tbsp of oil and add half of the onions.Saute till the onions are brown in medium flame and remove it on the plate.

In the same pan, add the remaining oil and pan fried the fish till they are golden brown on both sides and keep it aside.

In the same pan, add the whole gram masala spices(cinnamon, cardamom, cloves, bayleaf & star anise). And then add the remaining onions & saute, once the onions become translucent.

Next add the tomatoes, mint, coriander leaves & ginger garlic paste, saute till the raw smell of ginger garlic paste are gone and then add the curd & spice powder(turmeric, red chili & garam masala powder) give a good mix.

Cover the kadai with lid and cook the masala till they are aromatic and the raw smells are gone.

Add water and salt & bring into boil.

Discard water from the soaked rice & add into the water and let it boil for 2-3 mins.

Once the water is almost absorbed by the rice and it's almost cooked, place the fried fish on top of the rice.

Cover the kadai with lid and put on some weight to avoid the steam to escape and let it cook for 5 mins in low and keep it covered and undisturbed for another 15 mins. Then open the lid and add the fried onions,ghee and some coriander leaves on top. 

Delicious Fish Biryani is ready. Serve it with simple raita. For  salmon fish fry recipe, check out here & here or looking for more non veg recipe, check out here

Notes:

• Remember that the fish has already seasoned well, so when you season the water, don't over do it.
• Make sure to use pot/pan has heavy bottom otherwise it's easily get burned at the bottom.
• After pan fried the fish, make biryani in the same pan without washing, the flavor from the fired fish makes the rice more tasty 
• Adding ghee at last gives great flavor to the biryani.
• To avoid the escape of steam, you can use any weight on top of the lid. If your lid is flat, even pot filled with water on the top works fine for making dum effect.
• Don't open the pot at once when the stove is switched off, keep it covered at least for 10 - 15 mins before opening the pot.
• Here i have used 2 cups of water for 1 cup of basmati rice.
• I have used skinless salmon fish for this biryani
  

Continue Reading »

Vegetable Dum Biryani | Vegetable Biryani

Veg Dum Biryani, a delicious one pot biryani made from basmati rice & vegetables and flavored with whole indian spices. Dum cooking means trapping the steam inside the vessel and cook it on low flame. Compared to another version of biryani, dum biryani is so flavorful and delicious. 

Traditionally in dum cooking, cooking pot is closed with lid, put on some weight on top to reduce the steam to escape and also put on some hot coal on the lid for even cooking. In home cooking, it's not always possible to add some hot coal on top of the lid, so usually i do skip that part, still the biryani turns out so good & flavorful every single time. 

The recipe that i'm sharing today is not Hyderabadi style dum biryani where the rice & vegetables are cooked separately and layered for dum cooking. Here we dump all the ingredients in single pot and do the dum cooking for aromatic & delicious biryani.

Though i like to cook my veg biryani in pressure cooker for easy process, some day if want exquisite delicious rice recipe then my go to method is dum cooking. I like the texture of the rice in dum cooking than any other way of cooking rice.

It's soft and at that same each grain is so separate("uthiri uthiriyaga" as we say in tamil ), it's very hard to achieve in pressure cooking at least for me. If you haven't tried dum cooking, do give this method a try.

No need for any special kitchen tools to achieve dum cooking, do check out the step by step instructions on how to put dum for biryani and also check notes sections for more options.Now let's check out how to make this delicious veg dum biryani.

Adding bread pieces to the biryani

In some Tamil Nadu marriage feast, a small amount of vegetable biryani is served before the traditional meal. In that biryani, a small piece of fried bread is added into it, it truly enhances the taste of the biryani. If you have a chance to eat that biryani, you know what I'm talking about. 

Some day, if i had left over bread slices, i do like to add it in my vegetable biryani. White bread tastes great compared to brown bread. Cut the bread into small pieces and then pan fry  with a tsp of ghee until golden brown and add into the biryani just before serving, mix well and serve. 
The bread pieces are deep fried in the marriage feast, but I prefer to pan fry them. 

Vegetable Dum Biryani

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 to 3  
Recipe Category: Biryani | Recipe Cuisine: Indian
Veg Dum Biryani, Vegetable Biryani,Biryani in cast iron pan, Dum Biryani,One Pot rice Veg Dum Biryani, a delicious one pot biryani made from basmati rice & vegetables and flavored with whole indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Basmati Rice - 1 cup
Mixed vegetable(Carrot,Potato,Beans,cauliflower,Beetroot) - 2 cup
Onion(medium) - 1
Tomato - 1/2( medium size)
Ginger garlic paste  - 1 tbsp
Lemon - 1 tsp
Mint & Coriander leaves - handful
Turmeric powder - pinch
Red chili powder - 1 1/2 tsp
Garam masala - 1 tsp
Cloves - 2 nos
Cinnamon - small piece
Cardamom - 1 no
Bay leaf -1 
Star anise - 1 
Ghee  - 1 tbsp
Oil - 1 tbsp
Water - 2 cup
Curd - 2 tbsp
Salt- to taste

Procedure

Soak the rice for 30 mins. In the mean time, cut the vegetables(carrot, beetroot ,potato & tomato) into cubes, slice the onions into thin slices & remove the stem from cauliflower florets. Keep all the other ingredients ready. Heat a thick bottom pan( here i'm using my cast iron pan) with 1/2 tbsp of oil and add half of the onions.

Saute till the onions are brown in medium flame and remove it on the plate, in the same pan, add the remaining oil and the whole gram masala spices(cinnamon, cardamom, cloves, bayleaf & star anise).

Add the remaining onions & saute, once the onions become translucent, add all the other veggies & ginger garlic paste and saute until raw smell of ginger garlic paste goes off.

Add curd, chopped mint, coriander leaves, tomatoes and spice powder(turmeric, red chili & garam masala powder) give a good mix.

Let cover the kadai and let the veggies cook a bit. Once the veggies are half cooked and the veggie masala is bit thick,add the water.

Add salt and bring the water into boil, drain the water from the soaked rice and add into the boiling water.

Give a gentle mix without breaking the rice. Add the lemon juice & cover the kadai with lid and put on some weight to avoid the escape of steam. Keep the flame in low for 10 mins.

Then switch off the flame and let it covered for another 15 mins. Then open the lid and add the fried onions, coriander leaves and ghee on the top. Give a gentle mix and it's ready to serve. If you like to add bread pieces, add it now and let it sit for a couple of minutes before serving. 

Tasty and flavorful Dum Vegetable Biryani is ready. For other rice recipes, check out here

Related : Different type of raita recipes

Notes:

• Make sure to use pot/pan has heavy bottom otherwise it's easily get burned at the bottom.
• Adding ghee at last gives great flavor to the biryani.
• To avoid the escape of steam, you can use any weight on top of the lid. If your lid is flat, even pot filled with water works fine for making dum effect.
• Don't open the pot at once when the stove is switched off, keep it covered at least for 10 - 15 mins before opening the pot.
• Here i have used 2 cups of water for 1 cup of rice. Make sure that there is no water in the veggie masala, if you left with some water from cooking the veggies, adjust the water you add. 
  

Continue Reading »