Hyderabadi Egg Biryani and Aloo Dim Posto Recipe

Biryani is a persian dish popular in India, Pakistan and Bangladesh made with basmati rice prepared together with yogurt, spices, meat, fish or vegetables as an alternative. The Persian word "beryan" means "fried" or "roasted". It was brought to India by the mughals, and from that moment became a characteristic dish. The Hyderabadi egg biryani recipe looks like a absolutely charming preparation that is typical of the Indian territory.



Ingredients:

1 cup rice
2 eggs
1 cup green beans
1 carrot
2 cloves
2 garlic cloves
2 cardamom pods
2 tbsp cilantro
1 tsp cumin seeds
1 tsp coriander seeds
1 potato, diced
1 onion
1 tbsp oil
1 cup cauliflower
1 tsp turmeric
Salt, pepper and lemon juice to taste

Preparation:

Wash the rice and cook in a saucepan with the cloves, cardamom for 20 minutes. Meanwhile, boil the eggs seperately.

Grind the onion, garlic, cumin, coriander, chili, salt, pepper and turmeric.

Heat a frying pan with oil, and add the spice mixture. Add the potato, green beans, carrots and cauliflower and cook for about ten minutes.

When the rice is ready, pour into a bowl with the vegetable mix and cilantro. Add the lemon juice and bake at 180°C for 25 minutes.

Add the chopped coriander. Combine the eggs and serve.

Aloo Dim Posto Recipe

Ingredients

Egg: 3
Potato: 200 gm (peeled and diced)
Maw seed or Poppy seed (Posto): 100 gm
Hing: 10gm
Green chili paste : 20gm
Green chili chopped: 10gm
Turmeric: 5gm
Ginger paste: 25gm
Mustard oil: 100ml
Salt: to taste
Sugar: 10gm

The paste:
Soak the posto in warm water for 15 minutes and finely paste on a grinding stone or a mixie.

Fry the potatoes:
Heat mustard oil in a kadai or non-stick pan and fry the diced potatoes. Drain and keep warm.

Preparation:

Warm some mustard oil and add hing, chili paste, turmeric, ginger and posto paste. Stir till the spices are well cooked. Once the spices smell appetizing add the fried potatoes. Season with salt and sugar. Add 50ml of water to soften the potatoes. Once the potatoes are fully done make sure that the water has dried too. Now, break the eggs into the pan and mix vigorously till it turns golden brown and crumbly. Mix in the chopped green chilies. Jurjhuri tastes delicious when served hot with any Indian bread or luchi.