Biryani is a rice preparation using either vegetables or certain non vegetarian products, like fish, chicken or mutton. There are various traditional types of biryanis available in India.
The method of preparing the biryani differs from region to region. Over the years I have learnt to make biryani after watching many chefs prepare it in their own unique way and by reading biryani recipes from wherever I could get them. Those were the days of no internet!
Biryani is a hot favourite of my family. So, one day when it was not possible to go and buy chicken or mutton, I decided to make Andaa biryani as there were some eggs lying in the refrigerator. I devised this method of preparing biryani, after eating a biryani of a particular restaurant. It was then that I realised that they had used birista paste and curds in the masala. So, just tried preparing it using the other basic steps of making a biryani!
If you feel like trying some other biryani or some non vegetarian dishes, do take a look at the following recipes too :
5) Mori Vade
Here’s the recipe for ANDAA BIRYANI :
- 6 Eggs (Andaa / Baidaa)
- 4 Potatoes
- 3 cups Basmati Rice
- 6 medium Onions
- 200 gm Fresh Curds
- 1 tsp Turmeric powder
- 1 tsp Red chilli powder
- 2 tsp Garam Masala
- 2 tsp Corriander powder
- 1 tbs Ginger Garlic paste
- 1/4 cup Milk
- 1/4 tsp Saffron
- Oil for frying onions
- 2 tbs Homemade Ghee
- Corriander leaves for garnishing
- Salt to taste
Whole spices for tempering :
- 4-6 tbs Oil
- 1/4 tsp Cumin seeds
- 4 CLoves
- 4 Cinnamon sticks (1 inch)
- 4 Green Cardamoms
- 4 Black Peppercorns
- 2 Bay leaves
Whole spices for the rice :
1 piece Cinnamon (1 inch)
2 Green Cardamoms
3 Black Peppercorns
1 1/2 tsp Salt
- To make the Andaa Biryani, first wash the Basmati rice and then soak it in sufficient water for about half an hour.
- Heat triple the quantity of water, and and add the mentioned spices and salt for the rice.
- When the water comes to a boil, add the washed and drained rice.
- Give it a stir.
- When the rice is almost cooked (i.e. not fully cooked, but cooked till one grain remains), drain out all the water using a large sieve. Keep the drained rice aside till use.
- In the meantime, boil the potatoes and the eggs till fully cooked.
- When done, peel them and keep aside.
- Make long slits in the eggs, to enable the masala to seep into it.
- Heat the milk and add the saffron to it.
- Slice the onions finely and deep fry in hot oil till crisp. Add a pinch of salt to each batch to get the crispness.
- Reserve 1/4 th quantity of the fried onions for layering and grind the remaining to a fine paste without using water.
- In a heavy bottomed pan, heat the oil and add the spices mentioned for tempering.
- As soon as they splutter, add the ginger garlic paste and saute for a while.
- Add the turmeric powder and the red chilli powder and saute. Do not let it burn.
- Now add the fried onion paste and saute for a while.
- Beat the curds and add it to the masala. Keep the heat high and stir continuously for a while.
- Add salt and the remaining spice powders. Keep stirring constantly so that the curds cook well and you get a thick masala gravy.
- Add to this, the boiled eggs and potatoes. Mix well and check seasoning.
- Cook this masala for a while. Switch off the flame when done.
- Now, to layer the andaa biryani, grease another heavy bottomed pan with ghee and spread half the rice over it. Spread some reserved birista i.e. fried onions over it.
- Spread the cooked masala (gravy) with the eggs and potatoes over it reserving a little masala for the top layer.
- Now spread the remaining rice over the masala and again top it with the remaining masala.
Spread the remaining birista and drizzle the ghee over it. Make four vertical holes in the rice, and pour in the saffron milk.
- In the meantime, place a thick griddle on the gas stove and heat it on low flame.
- Cover the biryani pan with foil and close the lid tightly over it. Place some weight over it.
- Place the biryani pan over the hot griddle for Dum for about 12 minutes.
- Keep the flame high for the first five minutes, and then reduce to minimum and cook for the remaining minutes.
- Switch off the flame after the mentioned time and keep covered for about ten minutes.
- Uncover, and give it a light mix. Garnish with chopped coriander leaves.
- Serve hot with some raita and sliced onions and a piece of lemon to go with it.
The Andaa Biryani tastes as good as any other biryani! Though here I have fried the onions, long back I had experimented by roasting whole onions on direct flame and using it’s puree to make a chicken biryani using above method. The result was equally good. And it’s a good alternative for people wanting to use less oil!