Egg Biryani Recipe
Boiled Eggs are cooked in the onion and tomato base with aromatic Indian spices and to give them a nice flavour we add Mint and Coriander Leaves and also add crushed onion barista and curd ,This is then layered with aromatic basmati long grain rice and dum for 15-20 mins on low flame.
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