Friday, November 14, 2014

Egg Biryani

Egg Biryani is very delicious and flavorful delicacy. Unlike other biryani preparation it takes very less time and doesn't need much of a preparation. This can be served as a main course in lunch or dinner. This is one of my Husband's favorite dish which I always love to prepare. So lets see, how to make this easy and delicious biryani with "Flavors of Sneha's Kitchen".


1 cup basmati/biryani rice
Egg Biryani
1 1/2 tbsp of oil
1 large onion thinly sliced
2 green chillies chopped
1 tsp of cumin seeds
1 bay leaf
4 cloves
4 peppercorns
4 green cardamom or 2 black cardamoms
1" cinnamon stick
1 mace (Javetri)
1 tbsp of ginger-garlic paste
1/4 tsp of turmeric powder
1 tbsp of coriander powder
1 tsp of red chilli powder
1/2 tsp of garam masala
1 tsp of biryani masala
1/2 cup of thick yogurt
Salt to taste
1 1/2 cup of water
Hand full of chopped coriander leaves
1 tbsp of butter
1 thinly sliced small onion deep fried (optional)

Egg preparation:
4 boiled and peeled eggs
1/4 tsp of turmeric powder
1/4 tsp of red chilli powder
1/2 tsp of coriander powder

  • Soak the washed rice in enough water for 30 minutes and keep it aside.
  • Heat oil in a pan and crackle the cumin seeds.
  • Add the bay leaf, cloves, cardamom, peppercorn, mace and cinnamon stick and let it infused.
  • Now add the sliced onion and fry until it gets the light golden color.
  • Add the ginger-garlic paste and cook till the raw flavor of garlic is gone.
  • Add the coriander powder, turmeric powder and cook for few more minutes.
  • Add the yogurt and mix well.
  • Now add the chopped green chillies, red chilli powder, garam masala powder, biryani masala and chopped coriander leaves. Mix well and cook for 5 more minutes until oil starts appearing from the corners.
  • Add soaked and drained rice and mix well.
  • Add water and salt and let it come to a boil.
  • Cover it and cook on medium flame until most of the moisture is absorbed.
  • Meanwhile, prick the eggs with a fork. Sprinkle turmeric powder, chilli powder and coriander powder.
  • In a hot pan add few drops of oil and roast the eggs until it get the browning all over.
  • When rice is almost done add the roasted eggs and mix well.
  • Let it simmer for 5 minutes.
  • Before turning off the flame drop 1 tbsp of unsalted butter and sprinkle the fried onion.
  • Let this simmer for a minute or so.
  • Serve hot with your choice of raita and chutney.

Note: You can add some mint leaves also to make this more flavorful.

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