Here comes a handy recipe to prepare at weekends for egg lovers. Egg biryani is one of the quick, flavorful & delicious biryani that can be prepared at home easily. This classic recipe is one of the signature dishes of my mom and has amazing irresistible flavours. It makes a great treat for Sunday meals.
Ingredients
- Basmati rice – 1 & 1/2 cups
- Saffron strands – a few
- Milk – 3 to 4 tbsp
- Eggs – 3 to 4
- Oil – 1 tbsp
- Turmeric pwd – 1/4 tsp
- Red chilli pwd – 1/2 tsp
- Garam masala pwd – 1/2 tsp
- Salt to taste
To Make Biryani
- Ghee – 2 tbsp
- Oil – 2 tbsp
- Cumin – 1/2 tsp
- Saunf – 1/2 tsp
- Peppercorns – 1 tsp
- Cloves – 4
- Cinnamon – 1
- Bay leaf – 1
- Cardamom – 2
- Star anise – 1
- Green chilli – 2 to 3
- Ginger garlic paste – 1 tbsp
- Mint & coriander leaves – handful
- Yoghurt or curd – a small cup
- Red chilli pwd – 3/4 tsp
- Garam masala pwd – 1/2 tsp
- Coriander pwd – 1 tsp
- Biryani masala pwd – 1/2 tsp
- Fried onions – 2 tbsp
- Salt to taste
Method
- Wash & soak basmati rice in water for 5 mins.
- Drain water and set aside.
- In a small cup, add saffrons and 3 tbsp of milk.
- Let the saffrons soak in milk.
- Boil eggs and deshell it.
- Make slits on the egg.
- Heat oil in frypan.
- Add the boiled eggs and saute in low flame.
- Add turmeric pwd, red chilli pwd, salt and garam masala pwd.
- Saute good.
- Turn off flame and set the eggs aside.
To Make Biryani
- In a non-stick vessel or thick bottomed pan, heat oil and ghee.
- Add cumin, saunf, bay leaf, cinnamon, cardamom, cloves, peppercorns, star anise and saute.
- Add sliced green chilli and ginger garlic paste.
- Saute in high flame for a minute.
- Add sliced onions, salt and saute until onions turn transculent.
- Add freshly chopped mint and coriander leaves.
- Add sliced tomato and saute until the tomatoes are cooked soft.
- Add curd or yoghurt and stir.
- Add red chilli pwd, garam masala pwd, biryani masala pwd, coriander pwd and combine.
- Add basmati rice and combine gently with the masala.
- Add 2 & 1/2 cups of hot water and combine.
- Cook covered with a lid in high flame for 3 to 4 mins.
- Fluff gently and turn the flame to low.
- Cook for another 10 mins.
- Now fluff the rice gently (see video) and add the spicy roasted eggs.
- Sprinkle some freshly chopped mint and coriander leaves.
- Sprinkle fried onions for flavor.
- Add the saffron soaked milk and a tbsp of ghee.
- Cover and cook the biryani in low flame for another 5 to 7 mins.
- Turn off flame.
- Irresistibly delicious egg biryani is ready.
- Serve hot with onion raitha or any curry of your choice.
Also Read: HOW TO MAKE TASTY & SPICY PRAWN BIRIYANI
Post Your Comments