Egg biryani is a spicy dish made of rice and egg. Egg biryani recipe actually originated in India during the Mughal period. This dish is popular throughout the Indian subcontinent and it is well known for its exclusive taste and aroma.
To make Egg Biryani, first take a cup of basmati rice. wash and soak it for 15-20 minutes. Take a pinch of saffron and soak it in hot milk for 30 minutes approximately.
Heat a pan and pour a little oil and once it is heated fry 2 or 3 sliced onions until golden brown and keep it aside.
Take 5 eggs in a vessel and pour water into the vessel until the eggs get immersed into it. Hard boil them and keep aside.Let it cool for a few minutes and remove the shells.
Take a fork and pierce them randomly and fry them slightly in the pan where you fried the onions and keep it.
To make Egg Biryani, place a thick bottomed pan in the stove and heat it. Pour 3 table spoons of cooking oil and once it is heated, add the spices like cardamom, cinnamon, bay leaf, cloves, anise one by one and stir them till you get a spicy flavor out of it.
Add a tea spoon of ginger garlic paste and saute it till the raw smell goes off.
Now add a portion of fried onions, finely chopped tomatoes to it and mash it well.
Now put the measured quantity of chilli powder, coriander powder, garam masala and add the mint leaves and yoghurt to it and mix it up well.
Now add the fried eggs along with another portion of fried onions and add a little water and required salt. Cook it in medium flame until the mixture thickens.
Take it out from the stove and keep it aside.
Heat a thick vessel and pour 3 cups of water and let it boil for sometime. After the water is boiled completely, put the soaked basmati rice into the vessel and allow it to cook for a few minutes in medium flame.
Once the rice is completely cooked, take it out from the stove. Close it with a lid and drain the excess water from it.
Just mash a rice to ensure whether it is completely cooked.
Now take a pot and add half the rice and layer it with the eggs and the masala evenly.
Spread the second half of the remaining rice as the second layer and once again spread the eggs and masala evenly as a coating.
Sprinkle the fresh mint leaves and the remaining fried onions over it.
On the top of all, just sprinkle the saffron soaked milk and the kewra water for the fantastic flavor.
Splash a little water over it if necessary.
Close the pot with the lid and adjust the flame from medium to high and let it remain for 10 minutes.Now simmer the flame into low and let it remain for 5 minutes. Switch off the stove and keep it undisturbed for a few minutes.
Now the biryani is ready to eat and serve it hot in layers, along with onion raita, cucumber raita or kurma.
Serving Size 1 plate
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.