Hello, guys, this is Kunal.
Today we'll make Egg Biriyani.
Basically, the classic Biriyani is made of goat meat,
meat, even with chicken it is made and
over a period of time, there is a vegetarian version also
with that, it is also made of eggs.
When it's made of eggs
pay attention that when you boil eggs
they should be perfectly boiled and not get over boiled.
So let's start cooking Egg Biriyani.
To make Egg Biriyani
we have boiled eggs.
On the other hand, we have water in this pan
to cook the rice.
We have soaked the rice
for about half an hour.
First, we take Oil.
A little extra Oil goes in this pot.
Extra Oil so that the Onions
are fried nice and well.
Once the Onions are fried, we will take out the oil.
We will not add the spices yet as they may burn out.
Only
add the Onions.
Egg Biriyani is one Biriyani that
over a period of time
we have developed out of our own convenience or taste.
It's a very open game.
It is very important that Biriyani has a flavor.
Flavor comes from the spices and
by frying the Onions properly.
As you can see
this Onion
has fried.
It is evenly brown and
the entire Onions
will be taken out.
Look at that. It is evenly browned with a little scope left
but they will be fine when we cook them again.
This is the oil left.
We will take out some of it.
In this leftover oil, we'll add
solid spices. This is Cinnamon.
We add Mace.
Bayleaf,
Green Cardamom,
and Black Cumin.
Now we add Ginger and Garlic paste in this.
Cook this nicely.
Add a dash of water to it.
In this goes Turmeric
and Red Chilli Powder.
Little Mace powder.
And a little Nutmeg powder.
Give it a quick stir.
The spices burn out very quickly
due to which we added that dash of water. Now we add
a few chopped Tomatoes.
To cook the tomatoes with that goes
Salt.
Now if you want
you can avoid Tomatoes
and add only Curd. We'll add both tomatoes and a little Curd.
Tomatoes generally
when you go south of India especially in Kerela
there is a Mappila Biriyani, in which tomatoes are added.
So, it is perfectly okay to add
Tomatoes in this recipe.
Look at that nice bright color.
Tomatoes have mashed nicely.
The oil on the sides is also oozing out.
At this stage, we'll add
very little Curd. This curd will give it flavor
and with that, it forms a gravy
which enhances the color
and it will open a bit.
Now we'll nicely roast this on a high flame.
Look at that. The color has nicely enhanced
because of the Curd and continuously stir it.
Till it gets a nice boil.
Now just need to cook the curd which means
that the oil should come on its surface. That's it.
At this stage,
our fried Onions
we will
crush it and add to this.
Now give this a nice stir.
Now one secret ingredient
which goes into this.
That is
these dried
Fenugreek leaves.
Which we also call "Kasturi Methi."
Now this is one ingredient which adds a
nice taste and fragrance into this Biriyani
But
you can not tell it to anyone as it is a secret ingredient.
Lightly crush and add.
These few leaves which we added
This will give a very nice taste to our entire Egg Biriyani.
Okay.
These spices have cooked.
The oil is oozing out.
Now we add these boiled and peeled eggs to it.
Look at that. Now we'll mix this nicely.
And cook it for some time, about 5 minutes
so that this Masala sticks on these eggs and
the flavor of these eggs gets into this gravy.
Lovely color.
Now we add a little water to this.
Give it a nice stir.
Now we add in this
Mint leaves.
Turn off the gas.
Add a little Green Chilli in this.
That is,
according to your taste but it adds a nice flavor to it.
And we'll keep this aside for now.
And we'll start with our rice.
While this water is boiling. We'll add in this
Cinnamon, a few Cardamon,
Bayleaf,
One Green Chilli.
With that, in this goes Salt
A lot of Salt.
Because when the water boils it will be very salty
Then when we'll add rice in this.
The rice absorbs only the required amount of salt.
If we add less Salt, the rice will be bland. All of it.
With this a dash of
Oil. That's it.
Water has boiled nicely.
Now, all these solid spices
will be taken out of this water.
Now
in this boiling water goes our soaked Rice.
While the Rice is boiling
we add a little "Kewra" water,
and a little Rosewater.
Again "Kewra" and Rosewater are optional.
But it gives a nice floral fragrance.
The bouquet of the flavors of this Biriyani forms nicely.
We need to cook the Rice till they are almost
70-75% done.
It has a little bite. This is the right time
we'll keep it on this side.
And in this
fresh pot we'll
first, spread one layer of Rice.
We'll spread the Rice in this way.
On this we place
our eggs and gravy, which is ready.
Spread some more rice over this layer of gravy and eggs
Cover it completely with Rice.
This water from the Rice
has so much flavor in it.
And as our rice is about 70-80% done.
To cook it completely
it will need a little water.
We will pour this over.
Now over this
we have Saffron, which we have dissolved in milk.
We'll spread it nicely. All of it.
Very little "Kewra" water.
Very little
Rosewater.
Just a little splash.
Very little Cardamon powder.
A little fried Onions.
We should have a tight-fitting lid
or kneaded dough.
That we'll
spread in this manner.
At this stage, if you want, you may
add Desi Ghee over it or
add Butter over it if you want.
But the best thing is
brown Onion oil which
we took out after we fried the Onions.
That has the best flavor.
We pour it on the top so that
the Rice don't stick together
and there is a lot of flavor in the Rice.
A little touch of water
so that
the lid gets easily stuck on top of the pot.
Now we'll seal it.
It is sealed from here too.
Now we will increase the gas.
And give it a "Bhapka" which means
we'll give a kick start on a high flame so that
the gravy and water in this starts to boil.
For 2-3 minutes
cook it on high flame and then lower the flame
and let it cook for 10-12 minutes patiently.
Alright, time is up.
The best thing is when
time is up, you turn off the gas.
And let the Biriyani for at least 10-15 minutes
rest. What happens then
the rice soaks all the flavors in them.
Now
moment of truth. Let's open this
pot of Biriyani.
This is ready.
Maximum Biriyani
is prepared well but
while opening it or serving, the rice breaks.
So be very careful. We will take
a flat spoon with a very thin edge.
Dig in from one side
in this manner and fluff up the rice.
Look at that rice.
Beautiful.
It has a nice fragrance.
Here comes the Egg.
The Rice with masala on it.
Now we add a little Coriander over it.
A little fried Onions.
And some Mint leaves. That's it.
And our Egg Biriyani is done.
For Written Recipe - http://www.chefkunalkapur.com/egg-biryani/ #Biryani started with meats of various kinds and over time there is chicken, seafood, veggie & Egg biryani that has become popular. There is no one single recipe for Egg Biryani but perfectly boiling eggs is an important step to get a good biryani. My recipe here for #eggbiryani or #andabiryani is simple & easy to cook, using #dum technique of cooking. Enjoy. #KKitchen #KunalKapurRecipes #ChefKunal #kunalkapoor #kunalkapur Click to Subscribe - https://goo.gl/GKskZU Website - http://www.chefkunalkapur.com/ Fb - https://www.facebook.com/thekunalkapur/?ref=settings Twitter - https://twitter.com/ChefKunalKapur Instagram - https://www.instagram.com/chefkunal/