Thursday, October 3, 2013

Making Some Anjappar Style Egg Biriyani

It is funny how life gives us the chance to create so many wonderful memories.We moved to Sydney back in May 2013 and so much time has passed by.It only feels like yesterday that we came here.When you are not in India, the fondest memories are always of good food served in famous restaurants.Fortunately, in Parramatta Sydney, there is a newly started Anjappar Restaurant to cater to the South Indian palette.It is not everyday that one is able to go to the Anjappar Restaurant to savor their delicious  Dum Biriyani.

Delicious Steaming Home Made Anjappar Style Biriyani
For the many Indians abroad, who do not have good Indian Restaurants nearby, everyday is spent looking for good food.How nice it would be, if you could conjure up some delicious Biriyani in your own kitchen.Just recently, I got a delicious recipe from my neighbor and friend Surya, who is very well versed in Chettinad specials.The best thing which I like about this recipe is its simplicity and guaranteed great taste.While Surya tried her Biriyani with chicken, I tried it with eggs since I do not eat meat.

Without further ado,I present to you my tested version of Anjappar Style Egg Biriyani.

Serves: 2 People


Eggs - 2-3
Basmati Rice - 1.5 cups
Water -  3 cups( Ratio 1:2)
Onion - 1(Medium/Big) finely chopped
Tomato - 1 Big
Ginger-garlic Paste - 2 Tsp
Chilli Powder - 1/2 tsp
Dhania Powder - A little
Fennel Seed Powder( saunf powder) - A little
Jeera Powder - A little
Curd - 1/2 Cup
Salt -  1.5 tsp Adjust as per taste.
Mint Leaves - 1 Small Cup finely chopped
Corriander Leaves - A Small Bunch finely chopped
Basmati Rice 1.5 Cups
Onion and Tomato Chopped fine
Mint and Coriander Finely Chopped

 For Seasoning:

 Ghee - 2 Tsp
 Oil - 2 Tsp
 Bay Leaf - 1
 Clove- 1
 Saunf - 1 Tsp
 Elaichi - 1
 Kalpaasi - Little
 Cinnamon - 1 Inch piece
 Green Chillies - 2-3( For Mild)

Spices To Season


1.Soak the Basmati Rice in water for 1/2 hour.Drain and roast well in Ghee and keep aside in a bowl.

Basmati Rice Soaked In Water
Basmati Rice Roasted in Ghee
Roasted Rice In A Bowl

2.Boil the eggs in a vessel with a bit of salt for 5-7 minutes and keep aside.You can remove the egg shell later and keep.

Keeping The Eggs to Boil with Salt
Boiled eggs With Shells Removed

3.In a kadai or pressure cooker, add the ghee and oil and all the ingredients for seasoning

Heat Oil And Ghee In A Kadai
Add The Seasonings

4.Next add the ginger garlic paste and finely chopped onion and saute well.

5.Add the finely chopped tomato and cover with a lid for 2 minutes for it to be well cooked and mashed
Adding Tomatoes
Cover With Lid


6.Add the Mint, coriander leaves, the salt ,chilli powder, dhania powder, fennel and cumin powder as well.Add in the curd as well.Saute for 2 minutes for the flavors to get absorbed.

8.Add in the water and allow to come to a boil.

9.Next add in the Basmati rice and stir for 2 minutes.Add a small dollop of ghee in the end.

10.Transfer to pressure cooker, if using a vessel and pressure cook for 3 whistles and 3-4 minutes in sim( low flame) after that.

11.Once the gas is switched off, open the cooker after ten minutes and add the boiled eggs.Your delicious Egg Biriyani is ready.

  • The measurement of the water to rice depends on the Basmati rice used.Some require only 1.5 cup water for 1 cup of rice.If you would like your grains of rice to be a bit moist, use a bit more water.I personally use 2 and a quarter cup water for 1 cup of rice as my husband prefers it a bit overcooked.This part requires a bit of experimentation for you to find your own perfect way with the water and rice.
  • Soaking the rice in water and draining and roasting it in ghee ensures that the strands of rice stay apart and fluffy.
  • Adding a bit of salt when boiling eggs help in easy removal of the shell, while keeping the boiled egg intact.
  • Good Biriyani requires a generous dose of oil and ghee.While using the said measurements will give satisfactory results.Just a bit more will ensure the delicious taste.
  • Adding Mint and coriander leaves are very important.It is one of the main ingredients for the authentic taste of the biriyani.
  • Ginger and garlic freshly pounded, gives a fresher taste.You can use the ginger garlic paste available from stores as well.
  • 2-3 chillies is for mild.If you would like very spicy Biriyani, the amount can be increased between 4-5 and a bit more of chilli powder can be added.
  • Too much masala spoils the taste.So be cautious.
  • I have not tried this Biriyani in the usual rice cooker.I find that Pressure cooker works best. 
  • Actually , now I make the whole biriyani process in the Hawkins pressure cooker and cook it direct.This avoids the need to transfer from a vessel to the cooker.
Please feel free to write in your comments and suggestions.

1 comment:

  1. Awesome recipe!! I revisited this recipe today and am making an Anjappar style paneer Biryani! ;)