Are you craving something delicious and easy to make? Look no further than this mouthwatering Egg Biryani recipe! With fluffy rice, perfectly cooked eggs, and just the right blend of spices, this dish is sure to satisfy your hunger and leave you feeling satisfied. Whether you’re looking for a quick weeknight meal or a tasty addition to your next dinner party, this recipe is sure to impress. So why wait? Gather your ingredients and get cooking today!
Table of Contents
As a lover of Biryani, I often find myself craving it at any given time of the day. One such evening, I was struck with a particularly strong hankering for the delectable dish. Unfortunately, I found myself with limited options as there was nothing available at home except for a few Eggs.
I decided to try making Egg Biryani recipe one day, using eggs as the main ingredient. To my delight, the dish turned out absolutely scrumptious! Since then, I have been making Egg Biryani frequently at home and savoring every bite, just like I do with Chicken Biryani and Mutton Biryani. My son is also a fan of this dish, considering it a true delicacy.
We’ve included a video link to this recipe to make things easier. We would appreciate it if you could show your support by giving us a star rating. If you have any questions or feedback, please get in touch with us at famousdishes4u@gmail.com.
How to make Egg Biryani recipe at home?
Egg Biryani Recipe
Equipment
- Bottom/Deep Kadhai or Vessel
- Mixing Bowl
- Iron Tawa
Ingredients
- 1 Cup Basmati Rice Soaked in Water for 30 mins
- 5 Nos Boiled Eggs
- 3 Nos Onions Finely sliced
- 3 Nos Tomatoes Finely Chopped
- 1 tbsp Ginger Garlic Paste
- 1/2 Cup Mint & Coriander Leaves Finey Chopped
- 2 Nos Onions Barista Fried Crispy Brown
- 4 tbsp Curd
- 1 tsp Red Chilly Powder
- ½ tsp Garam Masala Powder
- ¼ tsp Turmeric Powder
- Salt as per taste
- Whole Spices Cinnamon Sticks, Cardomom, Cloves, Black Peppercorns, Bay Leaf
- Ghee & Oil for Cooking
Instructions
- Ingredients
- Heat a Bottom Vessel or Kadhai and add about 4-5 tbsp of Oil, I am using the same oil that I used for frying onions.
- Add Whole spices as per your choice and then add finely sliced onions
- Fry the onions well until they are golden brown on medium flame
- Once the onions are fried well, Now add ginger garlic paste and fry them until raw smell is gone
- Now add chopped tomatoes and salt and cook it until soft and mushy.
- Tomatoes are cooked well now add dry masalas and sauteed them together until aromatic
- To this now add 4 tbsp Curd ,chopped mint and coriander leaves and Onion Barista or crispy fried onions Keep aside some portion of Onion barista and chopped coriander & mint leaves for garnishing laterTip – These three ingredients places a very important role in getting the perfect biryani flavour
- Mix it well
- Add little water to the gravy and keep it on a high flame and get a semi gravy form, This will help in coating the eggs well with the gravy
- Now slit each eggs and add to the gravy
- Coat each eggs with the masala so all the flavours and spices are soaked inside
- Cover it with a lid and cook for 4-5 mins
- After 5 mins , Stir it well and keep it aside, the Biryani Masala is ready we need to start preparing the rice now
- Now lets make the rice, Take a bottom vessel and add about 2 tbsp of Ghee & Whole Spices
- Once the whole spices are aromatic, add 2 Cups of waterTip – For 1 Cup Rice we should take 2 cups of water (Ratio 1:2)
- Add enough salt as per taste and let it boil on a high flame
- Once the water starts boiling add soaked basmati rice and stir it once
- Then squeeze in half lemon juiceTip – Add lemon juice avoid stickiness of rice
- Once it starts boiling, keep it on low flame and cover it with a lid and cook for 15 minsDo not stir occassionally to avoid breaking of rice
- After 15 mins check the rice if you feel the rice is not cooked enough or there is some more water to be reduced then you can cook for another 2 minsThe rice is ready now
- Time to keep our biryani over dum now, Place a thick Iron Tawa on the gas (do not turn on the flame), Then place the Biryani Masala over it and layer the rice on top of the masala
- Garnish it with some fried onions , chopped mint & coriander leaves
- Cover it with a tight lid and cook on high flame for 5 mins and lower the flame and cook for another 10 mins over dum.
- After 10 mins of Dum, Turn off the flame and open the lid only after 5 mins.Egg Biryani is ready to be served!!
- Serve it hot and enjoy it with some curd raita and papad
Video
Notes
- For Biryani always prefer good quality Basmati Rice as it plays a very important role in Biryani, The Biryani is perfect only if the rice is perfectly cooked
- Basmati Rice should be old and not raw, slightly pale and long grain.
- Soaking of Basmati Rice makes the rice fluffy and grainy
1 Comment
It came out really good ☺️