Cuisine: Telangana state of India
Ingredients:
Boiled eggs – 2
Eggs - 2
Oil – 4 tablespoons
Onion (thinly sliced) – 1 cup
Chilli (slit) – 2
Ginger garlic paste – 1 tablespoon
Mint leaves – 1 hand full
Coriander leaves – 1 hand full
Chilli powder – ¾ teaspoon
Turmeric powder - ¼ teaspoon
Salt – as required
Biryani masala powder – ½ teaspoon
Cloves – 4
Mace – 1 strand
Cinnamon – 4 inch piece
Cardamom – 1
Bay leaf – 1
Star anise – 1
Shahi jeera – ½ teaspoon
To cook the rice:
Brown Rice – 2 cups
Water - as required
Salt - 1 teaspoon
Shahi jeera – ¼ teaspoon
Cardamom – 1
To fry the eggs:
Oil - 1 tablespoon
Chilli powder – ½ teaspoon
Biryani masala powder – ¼ teaspoon
Turmeric powder - ¼ teaspoon
Salt – as per taste
Method:
In a vessel, put water till the vessel is filled to 3/4. After the water starts boiling, add washed rice, cardamom, salt and shahi jeera. Let the rice cook. After the rice is 75% cooked, strain the water and separate the cooked rice. In a kadai/pan, heat oil and add sliced onion. Fry until the onions become brown. Remove the onion pieces from the kadai/pan and keep them aside. Add all the whole spices to the kadai/pan and fry for a few seconds. Add Ginger garlic paste. Fry until the raw smell goes. Then add chilli powder, biryani masala powder, salt, turmeric powder, coriander leaves and mint leaves. Break 2 eggs and add them to the kadai/pan. Stir until the eggs turn into small pieces. Add half of the fried onions to it. Cook until the mixture thickens. Turn off the stove. In another pan, heat oil and add boiled eggs, chilli powder, biryani masala powder, turmeric powder and salt. Fry for 5 minutes. In a heavy-bottomed vessel, put half of the cooked rice. Then put the egg curry on top of the rice. Spread the curry evenly. Then put the rest of the rice and spread evenly. On top sprinkle the rest of the fried onions. Put the fried eggs on top. Take a cotton cloth and moisten it. Put this wet cloth on top of the vessel and tie a string around the vessel. On top of the cloth, place a lid. On top of the lid, put something heavy like a stone. Cook for 15 minutes. After 15 minutes, turn off the stove and leave it for 10 minutes. This method of cooking is called 'Dum'. Serve hot.
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