Egg Biryani Recipe

Egg Biryani Recipe

Serves 6-7 people

Ingredients:

8 hard boiled eggs, peeled and make long slits along each egg

2 large onions, finely sliced and fried

1 small tomato, coarsely chopped (optional)

Fistful of chopped coriander leaves

Fistful of chopped pudina leaves

2 tbsps ghee

2 tbsps oil

3/4 cup curd/yogurt

4 green chillis, make a small slit in them

1 tbsp ginger garlic paste

1/4 tbsp red chilli pwd (adjust)

1/2 tbsp turmeric pwd 

1/2 tbsp coriander pwd

1 tbsp garam masala 

1 tbsp dried fenugreek leaves.

1 tbsp lemon juice

salt as required

Whole Biryani Masala:

1bay leaf 

4-6 cloves

1 cinnamon stick 

3 green elaichi/cardamom

2 star anise

1/2 tsp shah jeera

4 pepper corns

Ingredients to cook rice:

2 1/2 cups Basmati rice

3 cloves

3 cardamoms

1/2″ cinnamon stick

1 bay leaf

1/2 tbsp oil

1 tbsp salt

2-3 drops of kewra essence

water as required

Directions:

1. In a heated pan, add 1/2 tbsp oil, add pinch of turmeric, coriander powder and chilli powder. Add boiled and peeled eggs. Stir the eggs to coat the masala. Cook for 2 minutes or until the eggs become a little golden. Keep them aside.
2. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi, oil and salt till its 2/2 to 3/4 cooked. Strain the water. 
3. Meanwhile heat oil + ghee in a heavy bottom wide deep pan, add the whole biryani masala. Let it splutter. Add half of the fried onions, add ginger garlic paste and sauté for 2 minutes. Add tomato, red chilli, turmeric powder, coriander powder, garam masala powder. Mix well and cook for another 2 mnts. Now add half of mint and coriander leaves, add green chillies. Stir for a minute. Now add curd/yogurt, kasuri methi  and cook for 5 minutes till oil separates. Add lemon juice, salt and combine. Switch off the flame.
4. Spread the masala evenly in the same pan. Add 3-4 eggs separated. Add half the rice as a first layer followed by rest of the eggs. Spread the remaining rice over the eggs, pour 1/2 tbsp of ghee all over the rice, add the remaining fried onions. Next sprinkle the rest of mint and coriander leaves. Place lid and seal the edges with dough or aluminium foil.
5. Cook directly on medium high flame for 5 minutes and then place an iron tawa underneath the pan. Cook on low flame and cook biryani for 15 minutes. Turn off heat and do not remove lid for 5 minutes.
6. Remove lid, fluff the rice and combine gently. Serve hot with raita or salan.