Bulgur Egg Biriyani/ Broken Wheat Egg Biriyani/ Godhumai Rawa Egg Biriyani

Bulgur (a Turkish word) is a cereal food made from the cracked parboiled wheat. It is mainly used in the Middle Eastern cuisine. It is used to make breakfast dishes, salad and puddings, porridge etc. Its use has now spread into Indian Cuisine also. It provides iron, zinc and niacin. It is a high Carbo Hydrate food. We can make tasty Biryani using this Bulgur.

Ingredients:

Bulgur (Broken Wheat / Coarse Wheat Rawa) – 1/14 cup

Oil – 1 tsp

Ghee – 1 tsp + 1 tbsp

Bay Leaf- 2

Pepper Corn – 10 to 12

Green Cardamom – 3

Black Cardamom – 1

Cloves (Lavang) – 2

Cinnamon Stick – 2 inch long piece

Javitri (Mace) – ½

Onion – 2 (sliced)

Ginger Garlic Paste – 1 tsp

Mint Leaves – 1 fistful

Finely Chopped Cilantro – 1 tbsp

Large Tomato – 1 (sliced)

Coriander Seed Powder – 1 tsp

Red Chilli Powder – 1 tsp

Turmeric Powder – 1 pinch

Biriyani Masala Powder (Garam Masala)- 1 tsp

Yogurt (Curd) – ½ cup

Home Made Fried Onion – 3 tbsp + 1 tbsp

Green Chillies – 2 (broken into two pieces each)

Water – 2 ½ cup

Salt to suit taste

Saffron – few strands (add 3 tbsp of hot water and keep aside)

Ingredients to roast the Hard Boiled Eggs:

Hard Boiled Eggs – 4

Oil – 1 tsp

Red Chilli Powder – ¼ tsp

Coriander Seed Powder – 1 tsp

Salt to suit taste

Yogurt (Curd) – 1 tsp

Water – 2 to 3 tbsp

Method:

Heat the Oil and a tsp of Ghee together in a pan. Add all the whole Masalas and stir well for a minute in low flame.

Crumble and separate the sliced Onion and add to the above. Cook it with a little Salt for a couple of minutes in medium flame.

Add Ginger Garlic Paste and cook for further two minutes. Add the Cilantro and Mint Leaves. Cook till the Onion turn brown.

Add the Tomato. Mix well. Cover with a lid and simmer for two to three minutes till the Tomato become soft.

Add Chilli Powder, Coriander Seed Powder, Turmeric Powder and Biriyani Masala Powder. Mix well and continue cooking till the gravy becomes thick.

Add the Yogurt (Curd) and cook for a minute. Add 3 tbsp of fried Onion and required Salt. Continue cooking for few more minutes.

In the meanwhile, roast the Bulgur to make the Biriyani non-sticky. Heat ½ tsp of Ghee and roast the Bulgur in it for 3 to 4 minutes in low flame till the color of the Bulgur changes lightly and it becomes aromatic.

Add this roasted Bulgur to the Biriyani gravy which is already cooking. Add the Green Chillies. Sauté for 2 to 3 minutes. Add water. Adjust Salt. When it starts boiling, simmer it covered with a lid.

In the meanwhile, let us roast the Eggs. Heat a tsp of Oil in a pan. Add Red Chilli Powder, Coriander Seed Powder and Salt. Stir them. Add a tsp of Yogurt. Stir well. Add 2 to 3 tsp of water. Mix well. Now, make some slits on the hard boiled Eggs. Continue roasting till the Eggs turn golden all over. This process takes about 4 to 5 minutes.

Check the Biriyani. If you find the Bulgur is still stiff, add little more hot water, mix and cook for few more minutes stirring at intervals.

Now, add the roasted Eggs and mix gently.

Add some Mint Leaves, Fried Onion, Cilantro Leaves and a tbsp of Ghee (clarified Butter). Sprinkle the water in which the Saffron were kept soaked. Cover the pan and simmer for 3 to 4 minutes. Switch of the flame. The tasty and healthy Bulgur Egg Biriyani is ready .