Full written recipe for Bachelor’s Egg Biryani
Prep time: 5-10 minutes
Cooking time: 25-30 minutes
Serves: 3-4 people
Ingredients:
Bachelor egg biriyani text
Soaking rice
BASMATI RICE | बासमती चावल 1 CUP / 250 GRAMS
WATER | पानी AS REQUIRED
Biryani
ONION | प्याज़ 3 NOS.
GREEN CHILLI | हरी मिर्च 3 NOS.
GARLIC | लेहसुन 12-15 CLOVES
GINGER | अदरक 2 INCH.
OIL | तेल 2-3 TBSP
TOMATO | टमाटर 1 NO. (GRATED)
SALT | नमक A LARGE PINCH
CURD | दही ½ CUP
BIRYANI MASALA | बिरयानी मसाला 1 TBSP
EGGS | अंडे 4 NOS. (BOILED)
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना A HANDFUL (CHOPPED)
SALT | नमक AS REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना A HANDFUL (CHOPPED)
GHEE | घी 1 TBSP
Method:
In a large bowl add the rice & wash it using water 2-3 times or until the added water turns clear, then let it soak until you to the further process.
Roughly dice the onion, green chilli, ginger & add it into a hand chopper or anything electric chopper along with the garlic cloves & chop it.
Set a kadhai with water over high flame over high flame on the side, cover it & let the water come to a boil while you make the base of the biryani.
Set a kadhai over high flame & let it get hot, then add the oil & let the oil get hot hot.
Further add the chopped onions mixture into the oil, stir & cook over high flame until the onions turn golden brown, this process will take 10-12 minutes.
Once the onions turn golden brown, grate & add the tomato (you can also chop the tomato in the chopper) along with a large pinch of salt, stir & cook for 1-2 minutes.
Then lower the flame, whisk the curd in a bowl & add it to the kadhai along with biryani masala, stir continuously over low flame for a minute then increase the flame to high & cook for 2-3 minutes until the oil separates.
Add the boiled eggs, stir well & then add hot water to adjust the consistency, the gravy should be semi thick, taste & adjust salt if required, this gravy base should taste slightly more salty so that it balances out the flavors once the rice gets added.
Spread the eggs evenly & add fresh coriander & mint, switch off the flame until you boil the rice.
Once the water for boiling the rice comes to a rolling boil, add salt as required, make sure that the water tastes like seawater, at this stage you can add whole spices like cumin seeds, green cardamom, bay leaf, black peppercorns, cloves & a slit green chilli if available.
Further discard the water from the soaked rice & add it into the boiling water & cook for 4-5 minutes, to check the rice just take a few grain & bite them between your teeth, they should have a bite to them, you don’t have to fully cook the rice.
Once the rice is cooked, switch off the flame, using a spider strain the rice from the water & directly add over the base gravy, make sure you spread it evenly, once you have added all the rice take a fork & use it to even out the rice.
Lastly add the fresh coriander, mint & ghee.
Take the lid of the kadhai & wrap it in a clean kitchen towel, place the lid on the kadhai & switch on the flame on low, make sure it’s the smallest burner on the stove.
Cool then biryani for 10 minutes, then switch off the flame & let it rest for 10-15 minutes.
You can check the biryani once or twice while cooking over dum, just open the lid & then insert the other end of a spoon or a spatula in the biryani & move it gently to creat a small hole, check the surface from that hole, there shouldn’t be any water bubbling,.
Once the biryani has rested you can open the lid & serve it. To serve it properly, use a large flat spatula to first scoop the layer of rice from one edge & put it on the surface.
Then take the masala from the surface, serve it on the plate & add the rice from the top as required.
Your quick & easy bachelor’s egg biryani is ready.
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