Dimer Biryani - Bengali Cuisine

Dimer biryani is a flavorful biryani where rice is cooked with coconut milk and yogurt/curd and topped with fried masala eggs. 

When you cook it in a pressure cooker, you can cook the biryani from start to finish in 20 minutes as there is no need to soak the rice. 

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves : 4-5

Ingredients:

Onion: 1 large sliced 

Tomato: 1 large chopped 

Green chilies: 4 slit 

Potatoes: 2 medium peeled and diced

Ginger garlic paste: 1 tablespoon 

Yogurt : 3 tablespoons 

Coconut milk: 1 cup

Red chili powder: 1/4 teaspoon 

Rice: 1 1/2 cups washed and drained 

Salt to taste 

For Eggs:

Eggs : 4 hard boiled

Red chili powder: 1/4 teaspoon 

Turmeric: 1/4 teaspoon 

Salt to taste 

For Tempering:

Green cardamoms/Elachi: 6

Cloves/Laung: 6

Cinnamon: 2" stick 

Method:

Heat 2 tablespoons of ghee in a pan and add all ingredients listed for tempering and fry for 1 minute. Add onions and green chilies and sauté till they turn translucent, this should take about 2 minutes. 

Add ginger garlic paste and fry for 30 seconds. Add tomatoes and cook for 1 minute. Add potatoes and cook for 1 minute. Add yogurt, coconut milk, water, red chili powder, rice and salt, mix well. Bring it to a boil and cook on medium heat for 15 minutes stovetop or 3 whistles in a pressure cooker. 

In the meantime, cut the boiled eggs in half, heat 1 tablespoon of ghee in a pan and fry them by adding listed ingredients.

Turn off the stove and serve hot with raita topped with masala eggs.

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