How to Make Egg Biryani: A Simple and Easy Recipe
Egg biryani is a delicious and flavorful rice dish that combines fragrant basmati rice with boiled eggs and a blend of aromatic spices. There are many ways to make egg biryani, but I will share with you a simple and easy recipe that you can make at home.
To make egg biryani, you will need the following ingredients:
– 5 eggs
– 1 1/2 cups basmati rice
– 3 tablespoons ghee or oil
– 5-6 green cardamoms
– 1 inch cinnamon stick
– 15-20 black peppercorns
– 4-5 cloves
– 2 bay leaves
– 2 medium onions, thinly sliced
– 2 medium tomatoes, finely chopped
– 1 tablespoon ginger-garlic paste
– 1 teaspoon red chili powder
– 1/4 teaspoon turmeric powder
– 2 inch ginger, cut into thin strips
– 3 green chilies, slit
– Salt to taste
– 1/2 cup yogurt
– 1 cup deep fried onions
– 50-60 fresh mint leaves, chopped
– 2 tablespoons fresh coriander leaves, finely chopped
– Juice of 1 lemon
– A pinch of green cardamom powder
– 1 teaspoon garam masala powder
The steps to make egg biryani are as follows:
1. Boil the eggs in a pot of water for 10 minutes, then peel and make 2-3 slits on them. Set aside.
2. Wash and soak the rice in water for 30 minutes, then drain and set aside.
3. Heat 2 tablespoons of ghee or oil in a pressure cooker or a large pot over medium-high heat. Add the cardamoms, cinnamon, peppercorns, cloves and bay leaves and sauté until fragrant, about 2 minutes.
4. Add the onions and green chilies and fry until golden, stirring occasionally, about 15 minutes.
5. Add the ginger-garlic paste and fry until the raw smell goes away, about 2 minutes.
6. Add the tomatoes, red chili powder, turmeric powder, salt and yogurt and cook until the tomatoes are soft and the oil separates, about 10 minutes.
7. Add the eggs and the biryani masala and mix well. Cook for another 5 minutes, then turn off the heat.
8. In another pot, bring 4 cups of water to a boil. Add salt, cumin seeds, mace, rose water and keora water and mix well. Add the rice and cook until the rice is 90% done, about 15 minutes. Drain the rice and set aside.
9. Preheat the oven to 180°C (350°F) and grease a baking dish with some ghee or oil.
10. Spread half of the rice in an even layer over the bottom of the dish. Sprinkle half of the fried onions, mint leaves, coriander leaves, lemon juice, green cardamom powder and garam masala powder over the rice.
11. Spread the egg masala over the rice layer, then cover with the remaining rice. Sprinkle the rest of the fried onions, mint leaves, coriander leaves, lemon juice, green cardamom powder and garam masala powder over the rice.
12. Drizzle some ghee or oil over the rice and cover the dish with a tight-fitting lid or aluminum foil.
13. Bake the biryani for 25 minutes, or until the rice is fully cooked and the flavors are well combined.
14. Serve the egg biryani hot with raita, salad and papad.
Enjoy your egg biryani!
