Biryani
is one dish that we all crave for especially on Sundays. When it comes to Egg
Biryani we usually make Boiled Egg Biryani, for a change I have made Scrambled
Egg Dum Biryani. This is a very flavourful and tasty biryani that can be made
in pressure cooker also, but I wanted to do the Dum Method which I always love.
I have posted several types of Chicken Biryani, Mutton Biryani and Egg Biryani
earlier, please check it out in the links friends. Also try out this Scrambled
Egg Biryani and post your comments here.
Preparation Time: 10-15 minutes Recipe Category: Main Course
Cooking Time: 60-65 minutes Recipe Cuisine: Indian
Author: Priya Anandakumar
Here's a short video on how to make Scrambled Egg Biryani
Here’s
how to make Scrambled Egg Biryani with step by step photos and video…
Ingredients
Eggs/Muttai
|
8
|
Red Chilli Powder
|
1.5 tsp
|
Turmeric Powder
|
½ tsp
|
Onion
|
1 Big finelyc hopped
|
Green Chillies
|
2 finely chopped
|
Oil
|
1 tbsp
|
Cilantro/kothamalli
|
2 tbsp
|
For
Making Biryani
Basmati Rice
|
2.5 cups
|
Onion
|
3 big sliced
|
Tomatoes
|
4 finely chopped
|
Green Chillies
|
3 slit
|
Ginger & Garlic Paste
|
1 tbsp
|
Red Chilli Powder
|
1.5 tbsp
|
Turmeric Powder
|
½ tsp
|
Garam Masala Powder
|
½ tsp
|
Black Pepper Powder
|
½ tsp
|
Curd/Yogurt/Thayir
|
2 tbsp
|
Mint/Pudina
|
1 bunch
|
Coriander Leaves/Kothamalli
|
½ cup chopped
|
Salt
|
As needed
|
For
Tempering
Oil
|
2 tbsp
|
Cinnamon Sticks
|
2
|
Cloves
|
56-6
|
Cardamom/Elachi
|
3-4
|
Bay Leaf
|
2
|
Fennel Seeds/Sombu
|
1 tsp
|
Meanwhile do check out different types of
Non-VegBiryani varieties here,
Mutton gravies/varuvalrecipes here,
Fish gravies/Varuval recipes here.
Biryani Varieties that might be of your interest...
Mutton Biryani in Oven/Layered Mutton Biryani in Oven
White Mutton Biryani/Sofiyani Biryani/Hyderabadi White Mutton Biryani
Muslim Mutton Biryani/Bhai Veettu Mutton Biryani - Video Recipe
Biryani Masala Powder for Muslim Mutton Biryani
Pressure Cooker Chicken Biryani
Green Chicken Biryani/Cilantro,Mint&GreenChillies Chicken Biryani
Chicken Dhum Biryani/Marinated Chicken Biryani
Prawn Biryani - Method 1
Method
To
make Scrambled Eggs
Keep everything ready.
To a
wide bowl, add 1.5 tsp of red chilli powder, ½ tsp of turmeric powder, salt and
mix well.
Add ¼ cup
of water and make a paste.
Break
open the eggs and beat really well until frothy and well combined.
Heat about
1 tbsp of oil in a kadai, add finely chopped onions, green chillis, little salt
and saute well until it changes to light golden color.
Add the
beaten eggs and cook on low flame, stirring continuously to avoid burning.
Stir really
well and break the eggs into very small pieces [like egg poriyal/scrambled egg]
Add 2 tbsp
of cilantro and mix thoroughly, scramble egg is ready.
To
Make Biryani
Heat
2-3 tbsp of oil in a heavy bottomed vessel. Add
cinnamon sticks, cloves, cardamom/elachi, bay leaves and fennel seeds/sombu. Wait
until nice aroma arises.
Add the
sliced onions, green chillies, little salt and saute well until it changes to
golden brown color.
Add 1
tbsp of ginger & garlic paste and saute well until raw smell vanishes.
Add
chopped tomatoes and saute well until they turn mushy.
Add 1
cup of mint and ½ cup of cilantro and saute well until they wilt.
Add red
chilli powder, turmeric powder, black pepper powder and garam masala powder.
Mix
well for about a minute or two for the raw smell to vanish.
Add
required salt, 2 tbsp of yogurt and mix really well.
Add
3.75 cups of water[basmati rice: water is 1: 1.5 cups] and let it come rolling boil.
When it
is boiling really well, add the washed and soaked basmati rice.
Cover
and cook for about 12-15 minutes on medium flame. By now almost all the water
would have evaporated and rice will ¾ cooked and switch off the stove. Now we
have to keep the rice in dum.
For
Dum Process
Keep
one old dosa tawa [I keep one old tawa separately for dum process].
Keep
the biryani pot on top of it. Cover it with lid.
Keep
one vessel filled with water for weight so the steam will not escape. Keep the biryani vessel on dum for 20 minutes.
Now
open the lid and add in the scrambled eggs, mix gently until evenly mixed.
Add
handful of mint leaves, cover with lid and keep it for another 5 minutes.
Open
the lid and gently fluff it up.
Perfectly
cooked Scrambled Egg Biryani is ready to be enjoyed.
Thank
you all for visiting my space, please come back again for more tempting and delicious
Biryani Recipes from my kitchen.
If you
find this post really interesting, it weill really be nice if you can share it
with your facebook friends or twitter friends or pin it today. I will be very
happy if you like, share and subscribe to Priya’s Virundhu youtube channel at https://www.youtube.com/channel/UCTsVaemF70ifZPLfgtEvMjg. All of this means a lot to me and a great
encouragement as well.
Have a
great day and enjoy.
Until
then I am signing off…
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