Anda biryani

Anda biryani ( egg biryani in my own style):

One of the biryani variety which is made as per humans replacing chicken with egg, which is easy and quick to do recipe is Anda biryani/egg biryani. In most of the methods, egg biryani is made by using whole eggs, however I prefer to make pieces of boiled eggs in my egg biryani which not only gives more flavour to the rice but the egg pieces get equally distributed in the entire biryani especially the flavour of egg yolk that your every bite can be accompanied by flavoured egg piece from your biryani.

Let me take you quickly through my method.

Ingredients and method:
(Note: Quantity mentioned is sufficient for 10 people)

Wash 8 cups of basmati rice 3 times and soak it in water for 1 hr.

Step 1( cooking of rice):
Boil sufficient water, add 3 cardamom, 3 star anise, 1 bay leaf, 4-5 cloves, 2 cinnamon, 1 masala elaichi, 2 javitri, 4-5 tablespoons of salt, juice of half lemon, 3-4 tsp of oil.

When water boils vigorously add drained rice and cook till done. Drain and spread on a plate. Add 2 tsp of salt and oil all over. Mix and keep aside covered with cloth.

Step 2 ( boiling eggs and frying them):

Boil 7-8 eggs. De-shell them and make long slits in between.
Marination for boiled eggs:
Mix 1tsp each of haldi powder, red chilli powder, coriander powder, salt, curd, ginger garlic paste, garam masala, biryani masala. Apply this paste to boiled eggs and keep  aside for 10 mins.

I have made my biryani in one pot, so its my one pot recipe.
So the pot or the vessel in which you will cook your final biryani, take that vessel.
Heat and add 2 tablespoons of cooking oil and shallow fry the marinated eggs for 5 mins on all sides and keep aside.

In the same pot let's make egg gravy.

Step 3 (Egg gravy):
In the same pot of above add 2 tablespoons of oil, spices-4 cardamom, 5-6 cloves, 2 cinnamon, 2 javitri, 2 bay leaves, 5-6 peppercorns.

Add 2 medium chopped onions. Saute till translucent. Add 1 tsp of ginger garlic paste. Saute well. Add 2 medium chopped tomatoes, 2 green chillies long slitted, saute very well till tomatoes are soft and cooked nicely. Add 1 tsp each of haldi, red chilli powder, coriander powder, garam masala, biryani masala. Saute very well. Add 1cup of curd and mix well. Add fried eggs and mix. Add 1 cup of water and let the gravy cook well. Let the eggs boil nicely. After a good boil, add hand crushed kasoorimethi, mix well and off the flame.

Retain a handful of gravy in the pot and remove rest of the gravy in separate container.

Remove all the eggs from this gravy and cut them roughly into pieces.

Step 4(Layering of biryani):
In your vessel containing some retained egg gravy, add a layer of rice. Sprinkle food colors orange and lemon all over.

Then spread a handful of fried onions all over. Sprinkle evenly 1 tsp of biryani masala and mace-nutmeg powder all over. Add 1 tsp of ghee all over. Sprinkle juice of 1 lemon in drops all over.

Now spread the egg gravy all over. Place the egg pieces evenly.

Add another layer of rice. Repeat  the procedure and make at least 3 layers of egg gravy and rice. On the topmost layer of rice, add more ghee and juice of 1 lemon.

Close the vessel with lid , place a stone on top and keep on low to medium flame to cook for 5 -7 mins and then off the  flame.

Serve your biryani after 10 minutes.

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