The treasure box from the lands of Persia

 

 

Biryani is a bowl of spicy flavoured rice mixed with chunks of meat or vegetables. They are either cooked as a one-pot dish or prepared by “dum”. In dum biryani, the rice and curry are cooked separately, layered in a pot or pan and it is tightly sealed at its mouth and left to cook on its own on a low flame.

This most loved dish around the globe came from Persia to India along with the Mughals. The basic recipe got various derivations and modifications in the Mughal royal kitchen. One of them is the Egg biryani!

Basically, the word biryani came from the Persian word “Birian” meaning “fried before cooking” and “Birinj” which means “rice”. There is also another fable attached to this royal delicacy. When Mumtaz Mahal, the consort of Mughal emperor Shah Jahan visited the military troops, they looked undernourished. Feeling sympathetic, she prepared the flavoured rice with added meat pieces that supplement the protein needed for training and fighting. That is when our beloved biryani stepped out the doors of the royal kitchen and came into every subjects’ hands!

Here are some various biryani recipes relished in India!

Types of spicy biryani served across India!

Biryani’s taste, texture and sometimes colour, varies based on masala used, meat or the veggies present and the rice that completes the dish! On this basis, here are some lip-smacking recipes of the delicacy across the Indian subcontinent!

Lucknow biryani- The “pukki” or Awadhi biryani. Involves cooking the meat and rice separately and layering them in few portions in a copper vessel to blend and cook together.

Mughlai biryani- An one-pot dish, having spicy meat chunks and flavoured rice (with kewra) cooking together, to retain the curry flavour and aroma throughout the dish.

Hyderabadi biryani- Again, cooked with meat and rice, the aroma and the flavour resulting from saffron (Kesar) elevates this version of biryani!

Also, look out for our other curries and meals!

Matar pulao– This delicious rice has basmati and pea pods blending with the addition of Indian spices and flavours.

Egg curry– A spicy side dish that goes well with your dosa and chappathi and has boiled eggs to make it healthier!

Egg Manchurian– A delicious appetizer to munch on before relishing this fiesty bowl of biryani!

How to make egg biryani in pressure cooker?

Firstly, boil the eggs. After that, take a pan and saute the masalas like coriander powder, chilli powder, garam masala and salt in the oil. Coat the boiled eggs by tossing them in this masala and keep them aside. Store the remaining masala from the pan.

Secondly, take a cooker and oil to it. After that, add the curry stored from the pan, as masala to the biryani rice. Following that, add sliced onions and biryani spices like bay leaf, green chilli and star anise and fry them till they turn translucent. Then add the tomatoes to the cooker and cook till the raw smell goes away. Finally, add biryani masala and curd, and cook the gravy till the ingredients blend completely. After that, add boiled rice to the gravy, place the curry-coated anda and pressure cook the egg biryani for 15-20 minutes. When the dish is ready, garnish them with coriander leaves and serve them piping hot with empty salan or raita on the side!

Some garnishing points to flavour your dish!

1. Here’s an efficient tip to make your dish restaurant style: The secret lies with the rice boiling technique! While making dum biryani, always cook the rice only to 75% and use Basmati rice. This kind of boiling does not leave the rice over boiled and each grain retains its shape. This, in turn, adds beauty to the visuals of the dish and retain its taste!
2. Here is the quick recipe for the peanut salan/shorba for your biryani: Roast peanuts and coconut and blend them to a fine paste. Meanwhile, in a pan add other kuruma masalas and add the blended peanut gravy. Cook them for a while and add water to make the salan ready.
3. Always keep the spice level low, so that they do not overboard the flavour of biryani. Also, try adding ginger garlic paste in an adequate quantity to retain these flavours and make them elevate throughout the dish.
4. For garnishing, you can also try adding fried onions. If you are preparing “dum”, make sure you cook the rice and spices separately. Layer them and keep the pot at medium or low flame. Close the pot mouth and seal the lid by its ends with a roll of dough. Let the flavours blend for 20 to 25 minutes.

Here’s a video to look upon the recipe

Here is the printable recipe

 

Step-by-step instructions to make the egg biryani in pressure cooker

1. Boil the eggs and poke them with a toothpick. Keep them aside.
2. In a pan, add 2 tbsp of oil with 2 tsp of coriander, chilli and amchur powder, with a teaspoon of garam masala and salt. Toss them well.
3. Now coat the boiled anda with this masala and toss them till they are coated from all the sides.
4. Keep them and store the remaining masala for the gravy.
5. Secondly, take a pressure cooker and 2 tbsp of oil.
6. To that, add the remaining masala with a cup of onions. Add the bay leaf, star anise and green chilli. Fry them till they get translucent.
7. Now add 2 tsp of ginger and garlic paste with a cup of tomatoes and a tsp of salt. Cook the ingredients till the raw smell go away.
8. After that, add 4 tbsp of biryani masala and mint leaves. Lastly, add a cup of water to the boil and cook the gravy.
9. Add the bowl of basmati rice and give a stir.
10. Finally, place the coated eggs and add the coriander leaves. Cover the cooker and pressure cook the biryani for 15-20 minutes.
11. When egg biryani is ready, give a mix and serve the dish piping hot!