Recipe: Appetizing Kolkata style egg biryani

Kolkata style egg biryani.

You can cook Kolkata style egg biryani using 34 ingredients and 10 steps. Here is how you cook it.

Ingredients of Kolkata style egg biryani

1. It's 3 cups of basmati rice.
2. It's 5 of eggs.
3. You need 5 of potatoes.
4. It's 1 of medium size sliced onion.
5. Prepare 2” of ginger.
6. Prepare 7-8 cloves of garlic.
7. It's 3 of green chilli.
8. Prepare 1 of bay leaf.
9. Prepare 1/4 pc of mace.
10. You need 1/4 pc of nutmeg.
11. You need 1 pc of black cardamom.
12. You need 1 pc of cinnamon stick.
13. Prepare 1/2 tsp of whole black pepper.
14. It's 2 of pepper long.
15. It's 1 of star anise.
16. Prepare 2-3 of green cardamom.
17. Prepare 3-4 of cloves.
18. Prepare 1 tsp of lime juice.
19. Prepare 1 drop of mitha attar.
20. It's 1 tsp of kewra water.
21. You need 1 tbsp of warm milk.
22. It's 2 tbsp of yogurt.
23. Prepare 1/2 tsp of cumin powder.
24. It's 1 tsp of turmeric powder.
25. It's 1/2 tsp of coriander powder.
26. Prepare 1 tbsp of biryani masala.
27. Prepare 1/2 tsp of garam masala powder.
28. You need 1 tsp of kashmiri red chilli powder.
29. It's 1/4 cup of khoya kheer.
30. Prepare Pinch of strands saffron.
31. It's 4 pcs of alu bukhara or dried plum.
32. It's 2 tbsp of ghee.
33. Prepare 2 tbsp of white oil.
34. You need To taste of Salt.

Kolkata style egg biryani step by step

1. At first hard boil the eggs. Boil it approx 10-12 mins. Potatoes cut into halves and boil it 50%. Make a paste with ginger, garlic and green chilli..
2. Then soak the saffron into warm milk. Also mix mitha attar and kewra water with milk. Keep it aside for later usage..
3. Now heat some oil into a vessel. Fry eggs and potatoes with salt and turmeric powder..
4. Into the same oil, add ghee. Now fry the onion till golden brown. Then add ginger garlic paste and mixed it well. After mixing, add turmeric powder, cumin powder, coriander powder, kashmiri red chilli powder, biryani masala and salt. Cook it until oil is oozes out from masala..
5. Now add beaten yogurt. Mix it thoroughly. Cook it for 3-4 mins until the raw smell is gone. Put the lid on..
6. Now add potatoes and eggs. Mixed with masala very well. Cook it for 1-2 mins. Now add kewra water and garam masala powder. Stir it and cook it for 1-2 mins. Switch off the flame..
7. Now separate the potatoes and eggs from the gravy. Keep it aside for further usage..
8. Now make the rice. Boil the rice with lime juice, ghee, whole garam masala and salt. Cook the rice for 6-7 mins on medium high flame. Should be cooked only 70%. Remove it from heat and strain the water immediately in the strainer..
9. Now layering the biryani. For layering at first put some ghee into the deep vessel. Add rice. Then put potatoes, eggs, egg gravy, khoya kheer, biryani masala, alu bukhara and ghee on the rice. As the next layer put the rice and repeat the same thing. On the final layer again put rice. Add biryani masala, saffron and kewra water mixed milk, ghee and gravy. Now cover it tightly with aluminium foil and put the lid on. Set for dum..
10. For dum, heat a tawa on the medium flame. put the biryani vessel on the tawa and dum it for 15 mins on low-medium flame. Switch off the heat and dont disturb the setting for another 10 mins. After 10 mins open it slowly and gently stir with spatula. Serve it with cold Raita..