Anda Biryani – Marathi Recipe

Instructions

For Making Rice:

• Wash the basmati rice well with water 2-3 times and soak it in enough water for about 30 minutes.
• You can use surati kolum rice instead of basmati rice.
• Heat up about 4-5 cups water in a pan.
• Add javitri, bay leaves, cinnamon, peppercorns, cumin seeds, green cardamom, cloves, black cardamom, 1 tsp ghee, salt to taste, and bring to boil.
• Add washed and soaked rice in boiling water.
• Boil the rice on high heat for about 7-8 minutes until rice is 80-90% cooked.

For Marinating Eggs:

• Take red chili powder in a bowl.
• Add garam masala, coriander powder, turmeric powder, salt and mix well.
• Take the boiled eggs and make slits in it with the help of a knife.
• If you feel the eggs are a little dry, wet them with water and roll them into spices.
• Boiled eggs should get a good coating of spices.
• Heat up 1 tbsp oil in a pan. The oil should be really hot.
• Drop the eggs in hot oil and shallow fry from all sides.
• After frying for about 2-3 minutes from one side flip the eggs over and fry form all sides.
• Turn off the gas and keep the masala eggs aside.

For Making Biryani Base:

• Heat up 1 tbsp oil in a pan. Add 1 tsp ghee in it.
• When it is hot enough add onion and fry until it gets a nice golden color.
• You can use sliced onion too.
• When the onion begins to turn light golden add tomato, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, green chili and mix well.
• Fry for about 3-4 minutes until tomato is well cooked with onion.
• If you feel masala is getting dry or sticking to the pan then add a little water and continue cooking.
• Add curd and mix well. Cook for 2 minutes more.
• When spices begin to release oil add biryani masala and mix well.
• You can use any homemade or store-bought garam masala instead of biryani masala.
• Add mint leaves, coriander leaves. Mint leaves give a fantastic flavor to biryani.
• Mix well and the biryani base is already. Turn off the gas.

For Making Briyani:

• Soak saffron strands in water and keep it aside.
• Heat up the biryani base.
• If you feel the masala is dry then add water.
• You can decide the quantity of water to be added depending on how juicy biryani you want.
• When masala begins to boil add eggs and mix well.
• Drain all the water from rice and give a layer of it.
• Crush the fried onion and add.
• Add mint leaves, coriander leaves lots of ghee, saffron water, some water in which rice was boiled. Adding water helps in cooking rice.
• Cover and cook rice on medium heat or induction temperature 800 watts or 130 Deg C for 5 minutes.
• Lower down the heat to low or induction temperature of 400 watts and cook for 10 minutes.
• Lower down the heat to the lowest possible setting or 200 watts for induction and cook for about 15-20 minutes.
• If you don’t have an induction, then put a pan or skillet under the biryani pan and transfer it on gas.
• Briyani doesn’t stick or burn at the base due to this.
• Turn off the gas and anda biryani is already.
• You can have biryani as it is. It goes well with any raita.
• It goes fantastic with any gravy or chicken rassa or anda rassa.
• This biryani is enough for 2 people if they are having only biryani.