Egg Biryani Recipe | How to make Egg Biryani
Foods And Flavors By Shilpi
Foods And Flavors By Shilpi
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Ingredients

  • 20 mins Cook time
  • 45 mins Total time
  • 5 mins Author
  • 4 Ingredients Basmati rice: 2 cups Eggs: 5 Oil : ½ cup Cumin seeds: 1 tbsp Small cardamom: 1 Big cardamom: 1 Cloves: 8-10 Black pepper corns: 8-10 Cinnamon stick: 2-3 small Bay leaf: 1 Garlic: 8-10 cloves Ginger: 1” piece Green chilly: 2 slit Mint and coriander leaves: ½ cup each Tomatoes: 2 large size Onion: 1½ cups Curd or yogurt: ¼ cup Biryani masala: 2½ tbsp Red chilly powder: ½ tsp Turmeric powder: ¼ tsp Coriander powder: 1 tsp Water: 4 cups Salt to taste Instructions Wash and soak rice for an hour in water. After one hour strain the rice and keep it aside. Boil eggs, peel them and prick them with the help of toothpick. Keep them aside. In a mortar and pestle take dry spices- small and big cardamom, cumin seeds, cloves, black pepper, cinnamon, bay leaf and grind them to coarse powder. Take the mixture out in a bowl and keep it aside. Now make coarse mixture of ginger garlic in mortar and pestle. Keep it aside. Thinly slice onion and keep it aside. Chop tomatoes in small pieces and keep them aside. Fine chop coriander and mint leaves and keep them aside too. Now heat the oil in a big pan. Once oil is hot add boiled eggs. Saute and fry eggs till they are nice golden brown. Take them out in a bowl and keep them aside. In the same oil add onions, saute and cook till the get little browning color. Now add green chilly, ginger garlic, mix well and cook till onions are nice brown in color. Once onions turn brown add ground masala powder, red chilly powder, turmeric powder and coriander powder, chopped tomatoes and salt. Mix everything, cover it and let it cook till oil separates. Saute it couple of times to avoid burning. Once mixture loses oil add curd and mix thoroughly otherwise curd will curdle. After stirring for a minute add half of the coriander and mint leaves and mix again. Now add eggs stir them, decrease the heat, cover the pan and let the eggs cook in gravy for some time. Keep stirring it after every few seconds to avoid burning. After 2 minutes add biryani masala and mix well. Then add rice, rest of the mint and coriander leaves. Mix everything and cook for about two minutes. Keep stirring every few seconds to avoid burning. Now add water and check the salt. If necessary add salt. Now increase the heat to high and let it boil. As soon as it boils reduce the heat to medium low, cover and let the biryani cook on dum for 7-8 minutes After 7 minutes stir biryani gently, cover it again and let it cook again for 9-10 minutes After 10 minutes switch off the heat and rest it rest for 5-10 minutes After 10 minutes take a fork a gently fluff the biryani. Egg biryani is ready to serve. Serve it with chilled butter milk or raita. 3.3.3077

Instructions

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