Anda chole dum Biryani:
Anda chole dum Biryani: Ingredients:
For boiling rice:
• Heating water to a boil as needed
• One tablespoon of Namak (salt)
• Zeera (sesame seeds): 1 teaspoon
• Laung 3–4 (Cloves)
• Two Darchini (sticks of cinnamon)
• Three to four sabut kali mirch (black peppercorns)
• Two green cardamoms, or Hari elaichi
• Podina (leaf mint) 10–12
• One tablespoon of lemon juice
• ½ kg of basmati chawal (rice, soaked for 30 minutes)
For Gravy:
• Half a cup of Ghee
•Black cardamom, or badi elaichi, 1
• Darchini (stick of cinnamon) 1
• Star anise (Badiyan ka phool) 2
• Black peppercorns, or sabut kali mirch, two
• Laung 2 (Cloves)
• Zeera (sesame seeds): 1 teaspoon
• Bay leaf, or Tez patta, 1
• 3 medium-sized sliced tomatoes (tamatar).
• One tablespoon of Adrak lehsan paste (garlic paste)
• One tablespoon of crushed hari mirch (green chili)
• Fried onion, or Pyaz, ½ cup
• One teaspoon, or to taste, of lal mirch powder (red chili powder).
• 1 tsp of coriander powder
• 1 tsp of Namak (salt), or to taste
• 1/4 tsp of garam masala powder
• Mace powder, or Javitri powder, ¼ teaspoon
• ¼ teaspoon of Jaifil powder (nutmeg powder)
• 1 tbsp of masala biryani
•One cup of Dahi yogurt was whisked.
• A handful of fresh coriander, or harada dhania
• Podina (chopped mint leaves) in a handful
• Green chili, or hari mirch, 2
• Saved 1 ½ cups of soaked and boiled chanay (chickpeas).
• Anday (eggs) boiled for 5–6 minutes
• Two tablespoons of lemon juice
• One forth cup of water, as per need
• Zarday ka rang (food color orange) ¼ teaspoon
• Fried onions, or pyaz
• A handful of fresh coriander, or harada dhania
• A handful of podina (mint leaves)
• Slit 2 of the hari mirch (green chili)
• Three slices of lemon
• Two tablespoons of ghee
Instructions:
Add the rice, salt, cloves, black peppercorns, cinnamon sticks, green cardamom, mint leaves, lemon juice, and cumin seeds to boiling water. Stir well and boil until the rice is 3/4 done. Then, stain and set it aside.
Put ghee in a pot and allow it to melt.
Now add the black cardamom, bay leaf, cloves, cinnamon stick, star anise, black peppercorns, and cumin seeds. After adding the tomatoes and mixing thoroughly, cook for two to three minutes, or until the tomatoes are soft. Add the crushed green chilies, fried onion, red chili powder, coriander powder, salt, mace, nutmeg, garam masala, and biryani masala. Stir thoroughly and heat for one minute. Stir in yogurt thoroughly. Add the green chili, fresh coriander, and mint leaves. Cover and cook for two to three minutes over medium heat. See much delicious at biryani recipe
Stir in the boiled chickpeas, eggs, and lemon juice.
Stir in the water, cover, and cook over medium heat for 4–5 minutes, then increase the heat to high until the oil separates.
Boil the rice, add a dash of orange food coloring, then add the fried onion, fresh coriander, mint leaves, green chili, lemon slices, and ghee. Cover with a lid and a kitchen towel and simmer on a low heat for fifteen to twenty minutes.
Enjoy your biryani with raita and salad.