The Egg Biryani Recipe is packed with nutritious eggs, crunchy nuts, authentic spices and aromatic herbs. You can add semi-cooked vegetables or almost cooked meat loafs to get a variety of this sumptuous dish. Biryani is traditionally a meat delicacy for festivals and get together. It is prepared in many variations for its aroma and flavor.
Ingredients: For Rice: 2 cup sella or basmati rice 4 whole green cardamom 3 cloves 1 teaspoon ghee
For Saffaron jhol: 2 tablespoons milk 2 pinch saffron strands 2 teaspoon rose water
For Onions: 2 medium red onion, thinly sliced 2 tablespoons broken cashews 2 tablespoon ghee
For Raita: 1 cup curd 1 teaspoon garlic paste 1 tablespoon of finely chopped onion Pepper to taste salt to taste.
For Egg Layer: 6 hard boiled eggs, peeled 1 medium onion, thinly sliced 1 teaspoon ginger paste 1 teaspoon garlic paste 1 green chili, crushed, to taste 1/2 teaspoon cumin seeds 1 inch cinnamon stick 2 bay leaves 1/2 teaspoon javitri powder 1 teaspoon garam masala 1 teaspoon red chili powder, to taste 3 whole black peppercorns 3 whole green cardamom 2 cloves 1/2 cup plain yogurt, whisked 1 tablespoons oil 1 teaspoon ghee 1 teaspoon of garam masala 2 tablespoons chopped corinader 2 tablespoons chopped mint 2 cup smooth dough to seal
Method: Cook the rice Take a big pan and soak the rice for about 30 minutes. Boil 7 cups of water with 3 green cardamom, 2 cloves and 1 teaspoon salt. Add soaked rice. Cook at high flame, without covering it till it is 70-80% cooked. Turn off the heat and drain out all the water. Mix ghee to the streamed rice. Keep to a side.
Make the saffron jhol Take a small pan, and warm 2 tablespoons milk. Crush and add saffron strands Remove from the heat, add rose water, mix and keep to a side for 15 minutes.
Caramelize cashews and onions Take a big pan, preferable non-stick, and heat 2 tablespoon ghee on medium flame. Saute cashews until golden brown. Keep cashew to a side. In the same pan, saute 1 onion until golden brown. Keep onion to a side.
Prepare the eggs Take the pan used to caramelize and add 1 tablespoons oil to it. Heat on medium flame. Add cumin seeds, cinnamon stick, bay leaves, peppercorns, cardamom, javitri and cloves. Cook for a minute and turn off the heat. Put salt, ginger, garlic, green chilies, garam masala and red chili powder. Mix well. Add yogurt and mix everything well and make a paste. Cut 3 shallow slits in each hard boiled egg. Add eggs to the paste and coat well.
Layer the biryani Take a big pan, preferable non-stick, with thick bottom and grease with oil or ghee. Take one third of rice and layer at the bottom of the pan. Spread three aggs as a layer on top of these rice. Take another one third of rice and layer in the pan. Sprinkle half of saffron jhol, corinader leaves, mint leaves and fried onion on the rice layer. Spread rest of the three on this layer. Spread any left yogurt paste with the eggs. Layer remaining rice at the top. Lastly, sprinkle remaining saffron jhol, corinader leaves, mint leaves and fried onion on the rice layer. Spread 1 teaspoon ghee and 1 teaspoon of garam masala at the top. Cover pan with a tight lid and seal it with dough Cook on very low flame for 10 minutes for “dum”. Use a flat pan under the pan to reduce the heat. For Raita In a bowl, add curd, onion, garlic, salt to taste and mix well.
Serving To have eggs and rice in each serving, spoon out the biryani from the bottom of the pan. Garnish with sliced rings of onion. Serve vegetable biryani with a side of raita and mint chutney.
Recipe Servings: 4 Prep Time: 20 mins Total Cook Time: 50 mins Difficulty Level: Easy
About Egg Biryani Recipe: Biryani is traditionally a meat delicacy for festivals and get together. It is prepared in many variations for its aroma and flavor. Today we prepare restaurant style Egg Biryani packed with nutritious eggs, crunchy nuts, authentic spices and aromatic herbs. You can add semi-cooked vegetables or almost cooked meat loafs to get a variety of this sumptuous dish.