Wednesday, April 8, 2015

Egg Biriyani

  • 3 tbsp Oil
  • 1.5 cups of basmathi rice or any aged rice
  • 1.5 tsp. Ginger garlic paste
  • ½ cubed capsicums or 1 large potato cubed (optional)
  • 1 large onion thinly sliced
  • 2 green chilies slit or minced
  • 4 to 5 boiled eggs (prick with a knife randomly)
  • 1 medium tomato chopped
  • ⅛ tsp. ground turmeric
  • ½ tsp. red chili powder
  • 1 to . Biryani masala powder (adjust)
  • 1/2 tsp Garam Masala
  • Fistful of mint and coriander leaves chopped
  • Salt to taste
  • 45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)
  • 2 ½ cups water

Dry spices for egg biryani recipe
  • 1 star anise
  • 1 bay leaf
  • ½ tsp. shahi jeera / black cumin
  • 4 green cardamoms
  • 4 to 5 cloves
  • 1 inch cinnamon stick
  • 1 strand of mace

  1. Soak rice for at least 20 to 30 mins. Drain water and set the rice aside.
  2. Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.
  3. Heat a nonstick pan with oil, add Onion and fry on high for 10 min until it get light brown. Take out Onion and Set these aside.
  4. Shallow fry Eggs with little oil until its slightly brown and keep it aside.
  5. In the nonstick pan add the dry spices and allow them to sizzle. Add onions and fry for few min.
  6. Add ginger garlic paste and fry till the raw smell goes off.
  7. Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
  8. Add biryani masala powder and fry till the mixture thickens.
  9. Pour water and add salt and Garam masala as needed. Bring it to a boil
  10. Add rice and cook rice in half open pan till very little water is left. 
  11. Now try to hide eggs inside the rice.
  12. Lower the flame, cover and cook till the rice is done. around 10- 15 min. After turning off the flame let it settle down for 10 min. 
  13. Fluff up the egg biryani and garnish with Coriander Leaves and fried onion from step 3
  14. Serve hot with raita.