Hyderabadi Vegetable Dum Biriyani

This time its a rice dish that iam sharing. Everyone love biriyani. But have you tasted a Dum Biriyani?

Dum is the process of making biriyani. Hyderabadi Dum Biriyani is one of the famous among them.

Dont be alarmed by seeing the list of ingredients :) Iam sure all of them would be easily available in your pantry. Its a bit lengthy process but believe me, its worth it....

Hope you will love it. Do let me know how you liked the taste...

Ingredients

2 Onion (thinly sliced for deep frying)

½ cup Oil

For cooking rice:

1 ½ cup Basmati rice (soaked for 30 minutes)

2 Green Cardamoms

2 Black Cardamoms

2 Cloves

1 inch Cinnamon Stick

1 Bay leaf

2 Mace strands

3 cups Water

Salt to taste

For the Vegetable Gravy:

½ medium sized Cauliflower (cut into florets)

1 medium sized Carrot (cut into cubes)

1 medium sized potato (cut into cubes)

1 cup French Beans (cut into pieces)

½ cup Peas (optional)

2 medium sized Onion (thinly sliced)

1 Green chili (slit into half)

2 tbsp Ginger (julienned)

1 tbsp Garlic (finely chopped)

1 tsp Shah Jeera

2 Green Cardamoms

2 Black Cardamoms

2 Cloves

1 inch Cinnamon stick

1 Bay leaf

2 Mace strands

100 gms Curd (whisked)

¼ tsp Turmeric powder

½ tsp Red chili powder

2 tbsp Cashew nuts

1 tbsp Raisins

2 tbsp Almonds (sliced)

3 tbsp Ghee

Salt to taste

¾ cup water

Herbs for the assembling:

½ cup Coriander leaves (chopped)

½ cup Mint leaves

100 gms Curd (whisked)

Method

Wash basmati rice and soak it in water for about 30 minutes.

Heat oil in the a cooker for deep frying. Add the sliced onion in it and fry for 2 minutes or till it becomes golden brown colour. Transfer the fried onion onto a tissue paper and keep aside.

Put the soaked basmati rice along with 3 cups of water, salt, green cardamoms, black cardamoms, cloves, cinnamon, bay leaf and mace strands in a thick bottomed pan. Mix and keep it on high flame. When the water starts to boil, reduce it to low flame and cover it with a lid. Let it cook till the rice is half done. Transfer the rice on to a bowl and keep aside.

Heat ghee in a cooker and add shah jeera, green cardamoms, black cardamoms, cloves, cinnamon, bay leaf and mace strands. Saute for 1 minute and then add the sliced onion. When the onion starts to change its colour (it might take 2 minutes), add green chilli, ginger and garlic. Mix well and sauté for 1 minute. Now add turmeric powder and red chilli powder. Mix well. Add the vegetables and and sauté for 2 minutes. Adjust salt. Add curd and mix again. Pour 3/4^th cup of water and mix well. When the water starts to bubble, reduce it to low flame and cover it with the lid. Let the vegetables cook for about 3 - 4 minutes. Now add the chopped almonds, cashew nuts and raisins. Let it cook uncovered for another 1 minute. Transfer the contents into a bowl and keep aside.

For assembling Dum biriyani:

Spread half of the vegetable gravy in the cooker. On top of it spread half of the cooked rice. Pour little curd on it. Spread little fried onion, coriander leaves and mint leaves on its top. Spread the remaining half of the vegetable gravy. On top of it spread the remaining cooked rice. Pour little curd, fried onion, coriander leaves and mint leaves. Place an aluminium foil on top of the cooker and place the lid on it to create the dum effect. Heat a tawa on high flame. When it becomes really hot, reduce the flame to low. Place the super cooker on the hot tawa for 25 minutes. Remove the lid and the aluminium foil and serve it hot.

* I usually take the quantity of the spices as per my taste. So you can always adjust it as per your taste*


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Dal Dhokli

This is a one pot meal and is a west indian dish. The soft dhokli in dal, gives a yummy taste with lot of flavours in it. Try it once and you will love it for sure.

Ingredients

 

½ cup Toor Dal (washed and soaked for 30 minutes)

2 tbsp Raw Peanuts

2 cups Water

Salt to taste

¼ tsp Turmeric powder

 

 

For Dhokli

 

1 cup Whole wheat flour

1 tbsp Besan flour

¼ tsp Ajwain

¼ tsp Turmeric powder

Salt to taste

½ tsp Red chilli powder

1 tbsp Oil

Water as required

 

 

For Seasoning

 

1 tbsp Oil

1 tsp Ghee

1 tsp Mustard seeds

1/8 tsp Methi seeds

½ tsp Cumin seed/Jeera

1 pinch Asafoetida

1 tsp Ginger (grated)

1 tsp Green chilli (finely chopped)

10 Curry leaves

¼ tsp Turmeric powder

 

For Garnishing

 

1 tbsp Lemon juice

1 Onion (medium, finely chopped)

2 tbsp Coriander leaves (finely chopped)

Method

• Put toor dal, raw peanuts, water,  salt and turmeric powder in the pressure cooker and place it on high flame. Pressure cook till one whistle and then reduce to low flame till 4 whistles. Once done, take off from heat and when the steam completely escapes from the cooker, take off the lid. Transfer the dal into a bowl and whisk it using a whisker. Keep this aside.
• For making dhokli, take a large bowl and add whole wheat flour, besan, salt, turmeric powder, red chilli powder, ajwain and oil. Mix well and add water little by little to make a stiff dough. Spread little oil on top of the dough, cover and keep this aside.
• Heat oil and ghee in a kadai on medium flame. Add mustard seeds, methi seeds, jeera, ginger, green chilli, asafoetida, curry leaves and turmeric powder. When it splutters, add the cooked dal mixture into it. Keep it on high flame and add more water as required because this dish is very thin in consistency. Adjust salt if needed. Reduce the flame, when it starts to boil. Let it boil for 5 minutes.
• In the meantime, take small portions of the dhokli dough and roll it thin just like we roll for chapathi. Cut it into diamond shapes using a knife. Do the same procedure to the remaining dough. Put the pieces one by one into the boiling dal. Mix gently and let it cook till the dhoklis are done or for 10 minutes.
• Serve it hot by adding onion, coriander leaves and juice of lemon.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Singhare Ki Poori

Ingredients

 

1 cup Singhare flour

¼ cup mashed Potatoes

¼ tsp Cumin powder

3 tbsp Oil

2 Green chilli (finely chopped)

1 tbsp Red chilli powder

Salt to taste

Water as required

Oil for deep frying

 

 

Method 

 

• Pressure cook the potatoes and keep them aside to cool. Later, peel out the skin and mash them nicely.
• In a bowl, put singhare flour, salt, cumin powder, mashed potatoes, green chilli, red chilli powder and oil.
• Add water little by little and knead it into a soft and smooth pliable dough. It should not be sticky. 
• Take small portion of the dough and roll them into balls.
• Sprinkle little singhare flour on the rolling board and roll the balls into small or medium sized pooris.
• The rolled poori should not be too thin or too thick. Keep them aside.
• Heat oil in a kadai and drop the pooris gently into the hot oil. Press it slightly with a slotted spoon. When one side is done, turn the poori on to the other side and let it cook. Do the same procedure for the rest.
• When both sides are golden brown colour, transfer them onto a tissue paper or kitchen towel.
• Serve them hot with any subji of your choice.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Kashmiri Pulav

A tasty Pulav which has slight sweetness and lots of flavours in it. Fruits and nuts added in this pulav takes the entire dish to a totally another level.

When I thought to make this dish, I was wondering how the fruits added in it will complement the dish. But when everything came together, it amazingly complemented each other and it was YUM!!!

Try it out friends, its really different from our day to day normal pulav.

Ingredients

2 cups Basmati Rice (soaked for 30 minutes)

3 Cloves

1 Bay leaf

1 inch Cinnamon stick

2 tsp Fennel powder

1 tsp Dry ginger powder

3 Cardamoms

2 Black Cardamom

Salt to taste

3 tbsp Oil or Ghee

4 cups Water

1 pinch Saffron

 

1 Onion (large, thinly sliced)

3 tbsp Cashew nuts

3 tbsp Almonds

3 tbsp Raisins

½ cup Grapes

½ cup Pomegranate kernels

Oil for frying onion

Ghee for frying dry nuts and raisins

Method

• Heat oil in a kadai and deep fry the onion till it becomes golden brown colour. Transfer it onto a tissue paper. Keep it aside.
• Heat ghee in a kadai and fry nuts and raisins till golden colour. Once done, transfer them onto a plate. Keep aside.
• Heat ghee or oil in a pressure cooker. Once it is hot, add cloves, green cardamom, black cardamom and bay leaf. When aroma comes out from it, add fennel powder and dry ginger powder. Mix well and add the soaked basmati rice. Saute for 1 minute and add saffron. Mix well.
• Add water and salt. Mix well and when the water starts to bubble, keep it in low flame. Put the lid on with the whistle and let it cook for 10 minutes. Make sure that the cooker should not release any steam ie. it should not whistle.
• Turn off the flame and allow the steam to escape on its own.
• Take off the lid and puff up the rice. Add the fried nuts and raisins. Mix gently and serve it hot by garnishing with sliced grapes, pomegranate kernels and fried onion.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Whole Wheat Pasta in White Sauce

Pasta is a staple food in Italian cuisine. It comes in various sizes and shapes. Now-a-days, you get pasta made in whole wheat which is more healthier than the regular ones. Pasta is prepared in different types of sauces. The famous of them all is the white sauce. Though white sauce is not that healthy, it tastes amazing... very creamy...

Pasta is an all time favourite among kids and mine is not an exception. I always make whole wheat pasta in tomato gravy with variations. My elder daughter likes white sauce, so once in a while I prepare it to make her happy.

Try this easy recipe and let me know how you liked it.

 

Ingredients

 

3 cup Whole Wheat Pasta

1 Onion (large, finely chopped)

1 cup Carrot (grated)

10 nos French Beans (finely chopped)

3 tsp Black pepper powder

2 tsp Chilli flakes

1 tbsp Italian Spice Mix

3 tbsp Olive oil

Salt to taste

6 cups Water

 

 

For White Sauce

 

½ tbsp. Cornflour

½ tbsp. Maida/All purpose flour

4 tbsp Cheese (grated)

3 cup Milk

 

 

Method

 

• Boil water in a kadai. Add salt in the water. When the water starts to bubble, add the pasta. Stir in between and let it cook for about 8 minutes or till the pasta is cooked Al dante. Strain the pasta and add little oil in it. Mix well and keep this aside.
• In a small bowl, add cornflour, maida and milk. Mix well and keep this aside.
• Heat olive oil in a kadai. Add onion and sauté for 1 minute or till it becomes soft.
• Now add carrot and beans. Saute for about 2 – 3 minutes or till the vegetables are half cooked.
• Keep on low flame and add the milk mixture into it. Add Italian spice mix, salt, chilli flakes and black pepper powder in it. Mix well.
• After 1 minute, add grated cheese into it. Mix well. When the sauce starts to bubble, add the cooked pasta into it. Mix well.
• Adjust the seasoning if required. (If the sauce is thickened, add milk as per your requirement) After 2 minutes, switch off the flame and serve it hot.

 

 


 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Kaalan

Kaalan is a thick preparation with curd and vegetables like yam and raw banana. It is a traditional Kerala dish served along with steamed rice and is one of the dish served in any Kerala Sadya/feast. This dish is sour in taste. A healthy and must try side dish.

Ingredients 

1 Raw Plantain/Pachakkaya (medium sized)

100 gm Yam/Chena

Salt to taste

1 tsp Turmeric powder

½ tsp Red chilli powder

2 cup Curd (sour, beaten) 

For making Black pepper water 

2 tbsp Black Peppercorns

¾ cup Water 

For Grinding 

1 cup Coconut (freshly grated)

3 – 4 Green chilli 

For tempering 

3 tbsp Coconut Oil

1 tsp Mustard seeds

2 Dry Red chilli

20 – 30 Curry Leaves

 

Method 

• Wash and cut the raw plantain and yam in medium sized irregular square pieces.
• Cook yam in 3 cups of water along with salt, in a Kadai, till it is slightly cooked.
• Now add raw plantain in the kadai and let it cook for about another 20 minutes or till both the vegetables are nicely cooked, but not mushy.
• If you want to add water while cooking, make sure to add hot water.
•  In the meantime, grind coconut along with green chillies into a fine and smooth paste by adding very little water. Keep this aside.
•  Grind black peppercorns coarsely and then add ¾ cup of water. Grind again and strain the mixture. Keep this black pepper water aside.
• When the vegetables are cooked, add the beaten curd and black pepper water into it. Let it cook for 25 minutes or till the mixture is slightly thickened.
• When it is thickened, add the ground coconut mixture into it. Let it cook for 3 minutes or till it bubbles a little. Adjust salt.
• Switch off the flame and keep the kadai aside.
• In a fry pan, put oil and add mustard seeds. When it splutter, add dry red chilli and curry leaves. Saute and pour it on top of the Kaalan.
• Stir well and serve it with steamed rice.

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Aviyal (Mix vegetable in Curd)

Aviyal is a mix of different vegetables cooked in curd gravy, seasoned with coconut oil and curry leaves. This is an essential part of any Kerala Sadya/feast. This dish can be a semi-solid side dish or made into a gravy. This is a very healthy dish and is best enjoyed with steamed rice.

This side dish is very easy to prepare. The only hard part is the cutting of vegetables. But once it is done, you can prepare this dish within no time. A perfect combo of health and taste.

Ingredients 

2 Carrots (cut into 2 inch long thin pieces)

1 cup White Pumpkin (cut into 2 inch long thin pieces)

10 French Beans (cut into 2 inch long pieces and sliced horizontally)

10 Long Beans (cut into 2 inch long pieces)

1 cup Yam (cut into 2 inch long pieces)

1 Drumstick (cut into 2 inch long pieces)

1 Raw Banana (cut into 2 inch long pieces)

¼ tsp Turmeric powder

Salt to taste

Curry leaves for garnishing

2 tbsp Coconut Oil

1 cup Water

 

For grinding 

2 cups Coconut (freshly grated)

½ tsp Jeera/Cumin seed

3 – 4 Green Chilli

2 cups Curd (sour)

 

Method

• Put all the vegetables (except white pumpkin) along with salt, turmeric powder and water in a Kadai and place it on high flame. When the water starts to bubble, reduce the flame, cover and let it cook for about 15 minutes.
• Now add the white pumpkin and again cover and cook for another 5 minutes or till all the vegetables are cooked. They should not become mushy. 
• Coarsely grind coconut along with jeera, green chilli and curd. Keep this aside.
• When the vegetables are cooked, add the ground coconut mixture into it.
• Mix gently so that the vegetables are not mashed. Let it cook for another 2 minutes or till the gravy starts to bubble.
• Switch off the flame and pour coconut oil on top along with curry leaves.
• Serve and enjoy along with steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Frittata Pasta

 
This recipe is a blend of two dishes ... Frittata and Pasta.... both when combined together, you get a new and tasty dish called Frittata Pasta. A tasty evening snack for kids after coming back from school.


Both Frittata and Pasta is an Italian dish. Frittata is an egg-based Italian dish similar to an omelette or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Pasta is a staple food of traditional Italian cuisine. (Wiki).

There are different varieties or shapes of pastas ... like Penne, Spirali, Spaghetti, Farfalle, Fusilli etc. Now a days, we get whole wheat pasta. For a healthier version, use whole wheat pasta.

This dish can be prepared with any variety of pasta. Here, I have used spirali pasta. Use any pasta of your choice and enjoy!!


Recipe source : SanjeevKapoor (FoodFood)




Ingredients

To make Frittata:

5 Eggs (beaten)

Salt to taste

1 Capsicum (thinly sliced)
1 Onion (medium, thinly sliced)

Black pepper powder to taste

2 tbsp. Olive Oil



Method 

• Heat olive oil in a wide non stick pan.

• Add onion and let it saute till translucent.
• Now add capsicum, salt and pepper powder. Saute for another 2 - 3 minutes.
• Add beaten eggs and give a quick stir. Spread out the onion and capsicum with the spatula.
• Keep on low flame, cover and let the egg cook in the bottom.
• Once the bottom is nicely cooked, flip over the egg very gently and carefully.
• Let the other side also cook nicely.
• Once done, transfer the frittata onto a plate.

To make Frittata pasta :


2 cups Spirali Pasta (cook as per the directions mentioned in the packet)
Salt to taste
3 tbsp. Olive Oil
1 Onion (finely chopped)
4 Tomato (blanched in boiling water, skin peeled out and cut into small pieces)
2 tbsp. Tomato puree
1 tbsp. Garlic (finely chopped)
1/2 - 1 tbsp. Mixed Herb
1 - 2 tbsp. Chilli flakes
Water as required

10 pieces Frittata (cut into 4 inch long strips)

Method

• Heat olive oil in a non stick pan.

• Add onion and let it sauté till translucent.
• Now add garlic and sauté till it starts to change its colour.
• Add tomatoes (blanched, peeled and cut into small pieces) into it. Mix well and let it cook for about 5 minutes.
• Now add tomato puree and adjust the salt.
• After 2 minutes add mixed herb and chilli flakes. Mix well.
• Add water to adjust the consistency you need.
• After some time, add the cooked pasta into it. Mix well so that each of them is nicely coated in the gravy.
• Let it simmer for another 2 minutes.
• Now add the frittata pieces and mix gently, so that it doesn't break.
• Let it simmer for about a minute.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

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Nellikkya Pachadi | Gooseberry Pachadi

This is simple and special side dish served in all Kerala Sadyas (feasts). Actually, this dish is slightly thick in consistency. But you can adjust the consistency by adding more or less of curd. The main ingredient used in this dish is gooseberry and you all know that it is very healthy.

Any day, if you are not in a mood to prepare any side dish for rice, you can always make this instant pachadi. It is really tasty and a good way to make kids eat gooseberry. Mix this with steamed rice and kids would love it.

Try it out and let me know how you liked it....

Ingredients

5 - 6 Gooseberry (take out the seed and cut into small pieces)
1 cup Coconut (freshly grated)
2 Green chilli
1/4 tsp Mustard seeds
3/4 cup Curd
Salt to taste

For tempering

2 tbsp. Coconut Oil
1/2 tsp Mustard seeds
2 - 3 Dry Red chilli
5 - 10 Curry leaves


Method

• Grind coconut, green chilli, mustard seeds and salt with little water into a smooth paste.
• Later, add gooseberry and grind coarsely (it should not be too coarse nor too paste).
• Add curd and give a quick pulse in the mixer.
• Adjust salt and curd if needed to adjust the consistency. Transfer the contents into a bowl. Keep aside.
• Heat oil in a kadai. Add mustard seeds, dry red chilli and curry leaves. When it splutters, pour the tempering on the prepared nellikkya pachadi.
• Mix well and serve it with steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Paneer Tikka Masala

Paneer is loved by all in my family. We love all the different varieties of gravy dishes made using paneer. But my husband likes only Paneer Tikka.

I tried different dishes using paneer, hoping that he would like any of them. But he sticked on to Paneer Tikka all the time. When I saw this recipe, I thought to give it a try as he likes tikka, he might like this gravy too... and yes!!! he liked it a lot.

By the time I am posting this recipe, I have prepared this dish more than 3 times. It is a perfect combo with roti or naan. It tastes authentic and restaurant style. Try it out and let me know how you liked it.

Recipe Source : Vahrehvah

Ingredients

15 - 20 cubes Paneer
1 Capsicum (medium, cut into cubes)
1 Onion (medium, cut into cubes)
1 Tomato (medium, scoop out the insides and cut into cubes)

For Marinade

1/2 tsp Tandoori masala powder
1/2 tsp Lemon juice
4 tbsp. Hung Curd
1/2 tsp Ginger garlic paste
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1/2 tsp Kasoori methi
Salt to taste

For the gravy

1 cup Tomato puree
1 Onion (finely chopped)
1/2 tsp Cumin seed/ Jeera
1/2 tsp Ginger garlic paste
1 tsp Coriander powder
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1 tsp Kasoori methi
2 tbsp. Coriander leaves (finely chopped)
1 tbsp. Oil
1/4 cup Fresh cream
Water as required


Method

• In a bowl, mix all the ingredients mentioned in 'For Marinade'. Now add paneer, capsicum, onion and tomato into it. Mix well so that everything is nicely combined. Keep aside for about 1 hour.
• After 1 hour, spread the marinated paneer, capsicum, onion and tomato pieces on a hot non stick pan with little oil. Toss all the sides. When it turns golden brown colour, take off from the pan and keep aside.
• For gravy: Heat oil in a non stick pan. Add jeera and when it splutter, add onion and ginger garlic paste. Saute till onion turns golden brown colour.
• Now add tomato puree, salt, red chilli powder, coriander powder and garam masala powder. Mix well and let it cook till the oil starts to leave the masala.
• Add water to adjust the gravy and add half of the fresh cream in it. Mix well.
• Now add the toasted veggies and paneer into the gravy. Mix gently and let it simmer for sometime. At this stage, add water to adjust the gravy.
• When everything is nicely combined, add kasoori methi and coriander leaves. Give a gently mix and take off from heat. While serving pour the other half of the fresh cream on top.
• Serve it hot with roti or naan.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Egg Dum Biryani

I was not in a mood to prepare the normal rice, curry and sabji for lunch on the new year day. I was badly in a mood to eat something different. Even my kids too.. Searched in fridge and couldn't find anything different with which I can try out a new dish.

Thought to make a biryani, but didn't have chicken, fish or mutton. Then I thought about the eggs which I had in my fridge....Why not try out Egg biryani... Searched the net and found many recipes, but couldn't find an easy one... I like to do my cooking with easy recipes and still tastes best ;) Then I saw this recipe....but Dum Biryani... oh no...its again going to be a difficult recipe... When I saw the complete process, I found it different yet an easy one.. That's how I ended up making this Egg Dum Biryani... It tasted awesome...all the flavor intact and a perfect biryani... We enjoyed our New Year lunch and marked a good beginning for the rest of the year :)

I would say that you must try this recipe.... Its super simple and tastes really excellent.

Ingredients

8 Eggs (boiled and cut into half)
2 cups Basmati Rice (parboiled)
2 Onion (finely chopped)
2 Tomatoes (finely chopped)
Few Coriander leaves
Few Mint leaves
2 tbsp. Ginger garlic paste
1 Bay leaf
1 - 2 Cinnamon sticks
2 Black Cardamom
4 Cloves
2 Green Cardamom
1/2 tsp Shah Jeera
1 tbsp. Coriander powder
1 tsp Green Cardamom powder
2 tsp Kashmiri Red chilli powder
1/4 tsp Turmeric powder
Salt to taste
2 - 3 Green chilli (slit into half)
1 inch Ginger (thinly sliced)
2 Onion (thinly sliced and deep fried)
Saffron (soaked in water, optional)
2 tbsp. Oil


Method

• Heat oil in a heavy bottomed deep non stick pan. Add bay leaf, cinnamon sticks, black cardamom, cloves, green cardamom and shah jeera.
• Add onion and saute till it changes into a light brown colour.
• Now add ginger garlic paste, turmeric powder, Kashmiri red chilli powder and coriander powder. Saute for about 1 - 2 minutes.
• Now add tomatoes and salt. Mix well, cover and let it cook till the oil leaves the masala.
• Once done, add green chillies, sliced ginger, half of the coriander leaves and mint leaves. Mix well.
• Now add the boiled eggs in it. Gently mix and let it simmer for 2 - 3 minutes. If you feel that the masala is very thick, add little water in it.
• Later, add the parboiled rice on top of the egg masala mixture. Don't mix. Add saffron water (if adding), green cardamom powder, deep fried onion, rest of the coriander leaves and mint leaves, little salt.
• Take the pan off from the flame and place a tawa on medium heat.
• Take an aluminium foil and cover the top of the pan. Place the lid of the pan on top of the aluminium foil.
• Place the pan on the hot tawa and reduce the flame to low. After 25 minutes or when you see steam coming from the sides of the lid, take off from heat.
• Serve the Egg Dum Biryani hot with any raita or pickle of your choice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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