Ingredients
For Boiling Rice
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
2-4 no. Cloves, लौंग
1 inch Cinnamon Stick, दालचीनी
1 no. Bay leaf, तेजपत्ता
2 no. Black cardamom, बड़ी इलायची
1 tbsp Ghee, घी
3 cups Sella basmati rice (soaked for 30 minutes) सेला बासमती चावल
For Anda Dum Biryani
1 tbsp Ghee, घी
2 large Onions, sliced, प्याज
2 large Potatoes (peeled & cut into diced) आलू
2 no. Bay leaf, तेजपत्ता
1 no. Black cardamom, बड़ी इलायची
2 no. Green cardamom, हरी इलायची
1 no. Mace, जावित्री
Prepared marinated eggs, मैरीनेटेड अंडे
Salt to taste, नमक स्वादअनुसार
1st batch of Cooked rice, पके हुए चावल
2nd batch of Cooked rice, पके हुए चावल
Prepared saffron water, तैयार किया हुआ केसर का पानी
1 no. Green chilli (less spicy & cut into diagonally) हरी मिर्च
3 tbsp fresh Mint leaves, पुदीना पत्ता
3 tbsp fresh Coriander leaves, roughly torn, धनिया पत्ता
3 tbsp Fried Onions, तले हुए प्याज
Prepared jhol, तैयार किया हुआ झोल
For Marination
2 cups Curd, beaten, दही
1 heaped tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 heaped tsp Coriander powder, धनिया पाउडर
¼ cup Fried onions, तले हुए प्याज
2 tbsp fresh Mint leaves, पुदीना पत्ता
3 no. Green chillies (less spicy & roughly chopped) हरी मिर्च
2 tbsp fresh Coriander leaves, roughly torn, धनिया पत्ता
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
10-12 no. Boiled Eggs, उबले हुए अंडे
For Masala
½ tbsp Coriander seeds, धनिये के बीज
1 tbsp Black peppercorns, काली मिर्च के दाने
4-5 no. Cloves, लौंग
2 no. Black cardamom, बड़ी इलायची
1 no. Mace, जावित्री
¼ no. Star anise, चक्रफुल
½ tsp Cumin seeds, जीरा
1 no. Bay leaf, तेजपत्ता
1 inch Cinnamon stick, दालचीनी
9-10 no. Green cardamom, हरी इलायची
Salt to taste, नमक स्वादअनुसार
For Saffron Water
¼ tsp Saffron strands, केसर
1 no. Ice cube, बर्फ़ का टुकड़ा
For Jhol
2 tbsp prepared masala, तैयार किया हुआ मसाला
3 tbsp Fresh cream, ताज़ा मलाई
2 tbsp Fried onions, तले हुए प्याज
1 tsp Kewra water, केवड़ा जल
1 tsp Rose water, गुलाब जल
Other Ingredients
Coal, कोयला
Dough, गुँथा हुआ आटा
For Garnish
Coriander sprig, धनिया पत्ता
Mint sprig, पुदीना पत्ता
Process
For Boiling Rice
- In a handi or sauce pot, add water once it’s roaring boiled, add salt to taste, cloves, cinnamon stick, bay leaf, black cardamom, ghee and soaked sella basmati rice.
- Cover it with the lid and allow to cook for at least 4-5 minutes on high flame.
- Strain the 60% cooked rice and transfer it to a tray for resting.
- Strain the remaining rice and transfer it to another tray and allow it to rest.
- Keep it aside for further use.
For Anda Dum Biryani
- In a handi, add ghee, once it’s hot, onions, potatoes and cook it for a while.
- Add bay leaf, black cardamom, green cardamom, mace, marinated eggs, salt to taste and cook for 10-12 minutes until cooked well.
- Layer it with 1 st batch of cooked rice, 2nd batch of cooked rice and prepared saffron water.
- Top it with fresh mint leaves, fried onions, coriander leaves, saffron water and green chilies.
- Cover it with the lid and seal it with the dough.
- Place the burnt coal onto the lid and cook it for 2-3 minutes on high flame.
- Reduce the flame to low and dum cook it for 20-30 minutes.
- Turn off the flame and keep it aside to rest for 10-12 minutes.
- Transfer it on a serving dish, garnish it with coriander sprig and mint sprig.
- Serve hot with raita.
For Marination
- In a bowl, add curd, degi red chili powder, turmeric powder, coriander powder, fried onions, fresh mint leaves, green chillies, fresh coriander leaves, ginger garlic paste, boiled eggs and marinate it well.
- Keep it aside for further use.
For Masala
- In a pan, add coriander seeds, black peppercorns, cloves, black cardamom, mace, star anise, cumin seeds, bay leaf, cinnamon stick, green cardamom, salt to taste and dry roast them for 2-3 minutes.
- Transfer it to a mixer grinder jar and grind it into fine powder.
- Keep it aside for further use.
For Saffron Water
- In a mortar pestle, add a few saffron strands, ice cubes and crush it until saffron releases its colour.
- Transfer it to a bowl, add water and give it a good mix.
- Keep it aside for further use.
For Jhol
- In a bowl, add prepared masala, fresh cream, fried onions, kewra water, rose water and mix it well.
- Keep it aside for further use.
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