Delicious Egg Biryani Recipe By Expert Cooks

Egg Biryani is one of the easiest biryani dishes that you can prepare using just a few ingredients. Everyone in my family is fond of eggs and I enjoy making egg dosai, egg pulav, egg-fried rice, or any other egg-based dishes.

Although many cook egg biryani according to their own taste, I prefer this method to make the one of mine preferences. I use fried hardboiled eggs, as well as scrambled eggs to ensure that each bite of biryani tastes of the egg taste. It can be made by using the one-pot method with the pressure cooker or use the traditional dum method to prepare it. I’ve shared the two methods in the following.

I cooked the egg biryani when I was hosting guests over for dinner. I cooked it in the oven using an aluminum use-and throw tray, which is an efficient method for making biryani at events. It’s also simple to clean up since you just have to dispose of the tray following the party. You can reduce the size and create half the amount when you’re only catering to a single family.

Recipe For Egg Biryani

Preparation time is 15 minutes

Cooking time is 45 minutes – one hour
Serves: 5-6 Persons at a time

Ingredients

For Rice

  • Basmati Rice – 3 cups (1 cup = 235ml) (little over half of a kilogram rice)
  • Saffron – one tiny amount (soaked in 2 tablespoons of milk)
  • Complete Garam Masala – (2″ cinnamon stick, 4 cloves 3 cardamoms, Bay Leaf, 1 star anise 1 Bay Leaf)
  • Shahi Jeera – 1 tsp (or use Fennel seeds)
  • Oil – 1 tbsp
  • Salt – when needed
  • Water – around 12 cups (1 cup equals 235 ml)
  • Mint Leaves – handful
  • Ghee – 1 Tbsp
  • Fried Onion (Birista) – 1/4 cup

For Cooking Eggs

  • Eggs – 4 (for making Hard Boiled eggs)
  • Eggs – 5 (for creating scrambled eggs)
  • Oil – 2 Tbsp
  • Salt – when needed
  • Powder for pepper as required
  • The corn flour is 1 Tbsp
  • Garam Masala / Biryani Masala – 1 tsp

For Masala

  • Onion – 2 medium (chopped)
  • Tomatoes – 2 (chopped)
  • Ginger garlic Paste – 1 tbsp
  • Cilantro (Coriander Leaf) A one handful (finely chopped)
  • Mint Leaves – handful (chopped)
  • Green Chilies – 5 (chopped/slit)
  • Yogurt (curd) – 4-5 tbsp
  • Lemon Juice 2 tbsp
  • Ghee – 2TBSP
  • Oil – 2 Tbsp
  • Biryani Masala 1.5 tablespoons (You can substitute it by adding 1 tsp chili powder 1 teaspoon coriander powder 1/2 teaspoon cumin powder, 1 teaspoon garam masala, and 1/4 teaspoon turmeric powder)
  • Salt is needed as

Preparation Steps

For Preparing Eggs

  1. Boil 4 eggs, then peel it off, and then cut it in halves lengthwise.
  2. Sprinkle a little biryani masala as well as a little salt, and a little corn flour (or rice flour) on the eggs, and rub it to coat. Then, fry it briefly in a skillet and set it in a separate bowl.
  3. Within the same skillet, you can scramble 5 eggs remaining with a small amounts of seasoning and powdered black pepper, and set in the fridge.

For Cooking Rice

  1. Soak the rice for 30 minutes while you cook eggs.
  2. Use a large saucepan with ample liquid (about 12 cups) and cook it over medium heating. When it is boiling then add 1 tablespoon oil shahi jeera garam masala, and the required salt.
  3. The rice should be rinsed before adding it back to the water that is boiling. Add the turmeric powder for a vibrant yellow hue. The rice should be cooked for five minutes until the rice is cooked to a certain extent.
  4. If the rice appears to be 3/4 cooked (i.e. it is chewy it) take it out of the water, then spread it out on a tray to cool.

For Making Masala (Spicy Gravy)

  1. In the meantime, heat oil and ghee in a skillet and add the green chilies and onions. Saute until the onions turn brown.
  2. Mix in the garlic and ginger paste, and cook for one minute. Add the mint leaves chopped and the cilantro (coriander leaves).
  3. Add the tomatoes, and cook until it is the consistency of mashed.
  4. Incorporate your yogurt (curd), biryani masala and salt. Make sure to cook this until you have an excellent masala, and the oil seperates from masala.
  5. Incorporate lemon juice into the masala just prior to switching off.

Method

Dum Method

  1. Pre-heat the oven to 350 degrees C (180 degrees F) in case you are planning to bake your Dums in your oven (baking method).
  2. The process of dum can be performed in an oven or on a stove top. Choose an aluminum tray you can dispose of after the first use, or an oven roasting pan if you wish to bake it within the oven. If you’d like to perform the layering on stove top you need a sturdy bottomed vessel.
  3. Clean on the inside of your vessel or tray with a bit of oil or ghee.
  4. Place half of the cooked rice on the bottom. This will be the initial layer.
  5. Sprinkle the egg masala on the rice, making it the 2nd layer.
  6. Spread the scrambled eggs in the third layer on top of the masala.
  7. Then, layer the rest of the rice. Since I didn’t have a large pan that could hold all the rice, I cooked the rice in two batches. I used turmeric powder when making one batch of rice. The other batch was cooked in simple. This is the reason why that the first layer is white rice while the second layer is made of yellow rice. The final biryani will be attractive and colorful.
  8. Drizzle the milk with saffron flavor and 1 tablespoon Ghee over the. Sprinkle some onions that have been fried Finely chopped cilantro, 1 teaspoon garam masala, and mint leaves over.
  9. Place the hard-boiled eggs over the top.
  10. Cover with aluminium foil and seal it all around to ensure that steam will not be trapped and escape.
  11. Put it in a 350-degree oven for about half an hour. The aroma of the biryani will fill your kitchen. (If you’re cooking the biryani on the stovetop lower the heat down to its lowest level, and cook for approximately 20 mins.)
  12. Mix gently and fluff the rice prior to serving. This will ensure that both the masala as well as scrambled eggs will be evenly distributed throughout the rice.

Pressure cooker (One Pot) Method

If you want to make biryani with no dum method, you can cook it in a thick bottomed pan or a pressure cooker. In this instance, prepare the hard-boiled eggs as well as scrambled eggs like above. The oil is heated in the pressure cooker, and then make the masala in the manner described previously. Add the exact amount of liquid (4.5 cups) for 3 cups of basmati rice (1:1.5 ratio) and bring it to the point of boiling. Add the rinsed and soaked rice and cook for 15 minutes on a low heat. Turn off the heat to let the cooker drop down. The rice is fluffed up and mix it in gently with the scrambled eggs and hardboiled eggs, the fried onion, and Fresh mint leaves. Cover it for an additional 10 minutes to allow the flavors to combine before serving.

Serving suggestions

  • Enjoy this biryani made of eggs with a easy raita or any other non-vegetarian side-dish. It’s also great with the traditional ennai kathrikai that is served alongside biryanis.
  • It tastes great with a little potato chips or pickle.

Tips

  • It is possible to use the exact recipe in making Shrimp Biryani as well.

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