How to make Dimer Biryani -
Light, fragrant and full of flavours this biryani from the city of joy is an eternal favourite, especially so if you are and eggetarian. Boiled eggs and potatoes smeared in masalas, shallow fried and layered over a luscious base of basmati rice and masalas cooked in coconut milk. Garnished with fried onions and mint leaves take every Bengali babu’s word for this one being khoobbhaalo!
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Hard boiled eggs (उबले हुए अंडे), Basmati rice (बासमती चावल)
Cuisine : Bengali
Course : Rice
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You can also find more Rice recipes like Thai Chicken Rice Mixed Vegetable And Tomato Pulao Sweet Rice With Fruits Gujarati Khichdi
Dimer Biryani Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dimer Biryani Recipe
Hard boiled eggs peeled 6
Basmati rice soaked and drained 1 1/2 cups
Ghee 3 tablespoons
Cloves 6-7
Green cardamoms 6-7
Cinnamon 2 small stick
Onions 2 medium
Potatoes boiled and peeled 2 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Salt to taste
Tomatoes 2 medium
Ginger-garlic paste 1 1/2 tablespoons
Green chillies 4
Yogurt 4 tablespoons
Coconut milk 1/2 cup
Deep fried onions 3/4 cup
Fresh mint leaves 1/4 cup +a sprig for garnish
Method
Step 1
Heat 1½ tbsps ghee in a non-stick pan. Add cloves, green cardamoms and cinnamon and sauté on medium heat.
Step 2
Cut onions into cubes and add. Sauté on medium heat. Cut potato into big cubes and set aside.
Step 3
Heat 1½ tbsps ghee in a non stick kadai. Add turmeric powder, red chilli powder and hard boiled eggs.
Step 4
Toss lightly, add salt. Cover and cook on low heat. Cut tomatoes into cubes.
Step 5
Add ginger-garlic paste to the onions and sauté for ½ minute.
Step 6
Add tomatoes and salt and let them cook. When the eggs are lightly browned remove them into a bowl.
Step 7
Add potatoes to the kadai and cover and cook till lightly browned.
Step 8
Add whole green chillies to the onion-tomato mixture and mix. Add rice, yogurt, coconut milk and mix.
Step 9
Add ½ cup fried onions and mint leaves and mix. Halve eggs horizontally and add.
Step 10
Add potatoes, 2¾ cups water and mix gently and let it boil on high heat.
Step 11
Cover, reduce heat and cook till the rice is cooked.
Step 12
Serve hot garnished with the remaining fried onions and a mint sprig.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
