In the Western world, many people have meat for dinner almost every night. But in India, people do not eat meat every day. In India, there are many people who are pure vegetarian. There are also many people who do not consume meat or fish but eat eggs. So they are actually eggetarians. There are many non-vegetarians who eat non-veg items outside. But when they are at home they prefer to avoid meat & fish. So things are complicated. Even people who eat meat at home but they do not eat it regularly. They eat meat once or twice a week. But there are people who can have eggs, fish etc almost every day.
IngredientsFor rice cooking
250 gm basmati rice
3 whole cardamoms, 4 cloves, 2 bay leaves
Salt to taste
Water as needed
For gravy preparation2 bay leaves /tej patta; 2 whole black cardamoms/badi ilaichi
2 teaspoons ginger paste
1.5 teaspoons garlic paste
2 large size onions, finely chopped or paste
2 large size tomato, finely chopped or paste
2 teaspoons turmeric powder/ haldi
2 teaspoons red chilli powder
Salt to taste
1.5 tablespoons biryani masala
Important ingredients4 medium-size potatoes
4 eggs (duck or poultry)
2.5 tablespoons refined oil
For layering2 tablespoons saffron milk
2.5 teaspoons rose water
2 teaspoons kewra water
4 teaspoons ghee
Method
Rice cooking- Heat a handi or any other cooking pot
- Then add one teaspoon ghee and add all whole spices, and saute for next one minutes ove medium flame
- Now pour water and boil
- Now add rice (soaked in warm water for 30 mins) in boiling water and cook
- When rice is almost cooked but not perfectly cooked, then switch off the fire and strain the water and keep almost cooked rice aside
Preparing eggs & potatoes
- Heat oil in a cooking pot and fry boiled eggs and potatoes, keep aside for further use
Preparation of gravy
- Heat oil in a kadai and add bay leaves / tej patta & badi ilaichi or black cardamoms
- Add ginger & garlic paste and cook for next 1 minute
- Now add finely chopped onion, salt and cook till it releases oil
- Then add tomato puree (or finely chopped) and cook for another 3-4 minutes
- Add red chilli powder, turmeric powder, biriyani masala and stir to mix all
- Add fried potatoes and eggs and cook all for the next 2-3 minutes
Egg biryani layering
- Add a thin layer of rice and then spread half of the gravy over the rice
- Now apply a layer of rice (half of the total) and then spread saffron mil, rose water, kewra water and ghee over the rice
- Then again spread gravy, fried potatoes, eggs and then apply the final layer of rice
- Spread saffron milk, kewra water and rose water
- Now cover the biryani pot with aluminium foil or a heavy utensil
- Place a heavy cast iron pan over the oven and switch on fire, once the pan is hot then reduce the flame to low
- Now place the biriyani pot over the hot pan for the next 15 minutes
- Then switch off the fire and aloo dim biriyani is ready to serve.