Step-by-Step Guide to Prepare Perfect Anda biryani (egg biryani)
Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to make a special dish, Recipe of Ultimate Anda biryani (egg biryani). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Anda biryani (egg biryani), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Anda biryani (egg biryani) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Anda biryani (egg biryani) is 2-3 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Anda biryani (egg biryani) estimated approx 45 minutes.
To begin with this recipe, we have to prepare a few components. You can cook Anda biryani (egg biryani) using 30 ingredients and 7 steps. Here is how you cook that.
Biryani is not only a dish it is an emotion...Most of us love biryani...
Staying many years in Hyderabad I too am a fan of Biryani...
So I want to share a biryani recipe that I make...may not be the authentic one but certainly a delicious one!!:)
So try this ANDA BIRYANI recipe for the new year celebrations!!
#cookpad #biryani #egg #anda #nonveg #rice #2021challenge
Ingredients and spices that need to be Make ready to make Anda biryani (egg biryani):
- For the rice preparation
- 150 g basmati rice
- to taste Salt
- 1 bay leaf
- 1-2 cardamoms
- You can add cinnamon stick, black peppercorns, badi elaichi
- Make a potli and put in the water while boiling
- For egg gravy
- 40 ml oil
- 3 eggs (boiled)
- as required (fried with salt, turmeric and red chilli powder)
- 1/2 tsp Shahi zeera
- 1-2 cardamoms
- 1 small cinnamon stick
- 2-3 cloves
- as required Few black peppercorns
- 1 large onion (sliced finely)
- 1 tbsp ginger garlic paste
- 2 tbsp curd
- as needed Salt
- 1/4 th tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tbsp coriander powder
- 1 tbsp biryani masala
- 1 tomato (pureed)
- Handful coriander leaves (chopped)
- leaves as required Few mint
- 1-2 fresh green chillies
- 1 pinch saffron (kesar)
- 1 tbsp melted ghee
Steps to make Anda biryani (egg biryani)
- Making this biryani has basically three major steps
1. Preparation of rice.
2. Preparation of egg gravy.
3. Assembling and dum cooking the biryani.
Start by preparation of rice.
Soak raw rice for about 30 minutes.
Meanwhile boil water with salt, bay leaf, cardamom.
You can add any whole spices of your choice. Make a potli of it in a thin cloth and add into water.
As water is boiled, put the strained rice. Cook till 75 percent done. Switch the flame off. Strain the rice and keep aside.
- Next heat oil in a wok, put shahi zeera, cardamom, cinnamon stick, cloves and black peppercorns. Put finely sliced onion. Saute it till brown. Next add into it ginger garlic paste and cook till it's rawness is lost.
Next in a small bowl, put salt, turmeric powder, red chilli powder, coriander powder, biryani masala and curd. Mix. Add this mixture and cook till the masala leaves oil. Next add tomato puree.
- Cook the masala till you get a nice aroma. At this point add some water. Add chopped coriander leaves, mint leaves and fresh green chillies. Put the fried eggs, mix and cook all together for sometime at medium heat till the perfect consistency of gravy is attained.
- While eggs are cooking, in a small bowl soak kesar with warm water.
Next is the time for assembling.
- In a heavy bottom pan put the cooked eggs with the gravy. Upon that put the cooked rice, upon that put a tbsp of melted ghee. Then put chopped coriander leaves and mint leaves.
Then put the kesar water.
- Then put a tight lid and cook at slow flame for 10 minutes.
Then put the flame off. Let the biryani rest for 10 minutes.
- Then open the lid and take out the biryani for serving.
Serve with kachumber
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