Friday, 18 November 2016

Mutta Biryani


INGREDIENTS

For Rice
  • Basmati Rice – Half Kilogram
  • Zeera - One teaspoon
  • Garam Masala – One teaspoon
  • Fennel seeds – One teaspoon
  • Salt - as per your taste
  • Oil - One tbsp
  • Water – 3 litre or 12 cups
  • Ghee - One tbsp
  • Mint Leaves – Half a cupl
  • Fried Onion – Half a cup
  • Saffron – a little pinch
For Cooking Eggs
  • Eggs ( or Mutta) - 4 (Hard Boiled eggs)
  • Oil - Two tbsp
  • Eggs - 5 (Scrambled eggs)
  • Salt - as per taste
  • Corn flour - One tbsp
  • Black Pepper powder - as per taste
  • Biryani Masala - One tsp
For Masala
  • Onion - Two medium size (chopped)
  • Ginger garlic Paste - One tbsp
  • Coriander Leaves – Half a cup (chopped)
  • Tomatoes – Two medium size (chopped)
  • Mint Leaves – Half a cup (chopped)
  • Yogurt (curd) - 6 tbsp
  • Lemon Juice - Two tbsp
  • Green Chilies -  6 (chopped)
  • Ghee - Two tbsp
  • Oil - Two tbsp
  • Biryani Masala – Two tbsp (Add more if needed with 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp garam masala and 1/4 tsp turmeric powder)
  • Salt - as per taste
For Preparing Eggs
  • boil 4 Eggs then peel them and cut it into half.
  • Sprinkle a little of biryani masala, pinch of salt and rice flour on the eggs and coat it.
  • Shallow fry these Eggs in a pan and keep it.
  • Now scramble five eggs with a black pepper powder and pinch of salt.
For Cooking Rice
  • In the meantime while you prepare eggs, wash and soak the rice for 30 minutes.
  • Boil 3 liter water in a pot.
  • When water boiled, add 1 tbsp oil, garam masala, zeera, and salt.
  • Drain the soaked rice and put it into the boiling water.
  • Cook for a few minutes until the rice is partially cooked or two hard point remains in rice.
  • When rice is 3/4 the cooked, drain the water and spread it on a tray.
For Making Masala (Spicy Gravy)
  • Heat ghee and oil both in a pan and add the onions and green chilies. Saute onions until it gets brown.
  • Add the ginger garlic paste and fry. After a minute add the coriander leaves and chopped mint.
  • Add tomatoes and cook them all until they get mashed up.
  • Add the yogurt, biryani masala and salt. Cook this until get a nice masala and oil separates from the masala.
  • Add lemon juice to the masala just before stove off.
METHOD
Dum Method
  • The dum process can be done in an oven or a stove top. If you want to do the layering in stove top, take a heavy bottomed vessel.
  • Put some ghee or oil at the bottom of the large pot.
  • Spread half of the cooked rice at the bottom and make the first layer.
  • Make the second layer to pour the egg masala over the rice.
  • Spread the scrambled eggs as the third layer over the masala.
  • In next layer, put the remaining rice on it.
  • Spread the 1 tablespoon of ghee and saffron flavored milk over this rice. Sprinkle some finely chopped mints, fried onions, garam masala on top.
  • Now arrange the hard boiled half cut eggs on the top of the layer.
  • Cover with an aluminum foil and seal them from all sides as steam not to escape.
  • Leave it on lowest flame of the stove for about 45 minutes. 
  • Before serving the Mutta Briyani, you must fluff up and mix the rice gently as the masala and scrambled egg will be evenly distributed in the rice.
The great Eggs or Mutta biryani is ready to eat…Enjoy with you family…!

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