Egg Biryani

Briyani is my most favorite one pot dish. Few years ago I developed a liking towards Biryani. I love to try Biryani’s from different regions of India. But before that – What is Biryani? It is a rice dish that is cooked with spices, veggies or meat in layers. It is normally served with yogurt based dish called raita. Biryani tastes best the day after it is made. All the flavor from the spices gets absorbed in every grain of rice. This egg biryani is very easy to make and palatable.

EggBiryani-2EggBiryani-3EggBiryani

Ingredients

for masala egg
boiled eggs 4
oil 1 tbsp
red chilli powder 1/2 tsp
turmeric 1/2 tsp
coriander powder 3/4 tsp
salt 1/2 tsp

for biryani
– for rice
rice 1 cup
oil 2 tbsp + 1 tsp
lemon juice 2 tsp

– biryani masala
cardamom 2
cinnamon stick 1 inch
jeera/cumin seeds 1 tsp
fennel seeds/soump 1 tsp
star anise 1
bay leaf 2 pieces
garlic 5 pods, finely chopped
onion 1, chopped
tomato 2, chopped
yogurt 3 tbsp
red chilli powder 1 tsp
coriander powder 2 tsp
turmeric 1/2 tsp
garam masala 1 tsp
green chillies 3 slit
water 2 tbsp

– for final layering
saffron stands 8-10
milk 2 tbsp
mint leaves 1/2 cup, chopped
salt to taste

Method

for masala egg
Boil the eggs, let cool and peel the shell, cut each egg in to 3 round slices. Set them aside.
Heat oil in a pan, add the salt, turmeric powder, red chilli powder, coriander powder.
Mix the powders well in to the oil.
Add the egg slices and cook each side for 1-2 mins.
Transfer them into a plate and set aside.

for biryani
  – prepping rice
Soak saffron in cold milk and set aside.
Add water in a large pot, bring water to boil.
Add rice, 1 tsp oil, lemon juice and 1/2 tsp salt reduce flame and cook for 6-7 mins.
Drain the water and set aside.
– biryani masala
Heat 2tbsp of oil in a deep pan.
Add cardamom, cinnamon stick, jeera, fennel seeds/soump, star anise, bay leaf to the oil and cook for 1-2 mins.
Add garlic and onion. Cook till onion is slightly brown.
Add tomatoes, green chillies, turmeric, coriander powder, garam masala, salt and red chilli powder.
Mix well and let cook till tomatoes turn mushy, may take 4-5 mins.
Add yogurt and water to the mixture, cook for a minute.
– final layering
Pour in all the cooked and drained rice over the tomato-onion mixture in the pan.
Arrange the masala eggs on top of the rice.
Sprinkle the chopped mint leaves, and drizzle the saffron milk.
Close a lid tightly and cook for 12-15 mins.
Enjoy with raita !

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