Egg Biryani Recipe – How to make egg Biryani Recipe

This is a quick biryani recipe and made with minimum ingredients, easily available in every kitchen. This biryani is made with lots of onions which will generally carry the whole recipe together and give a nice taste at the end.

Preperation Time – 25 minutes
Cooking time – 30 Mins
Cooked by -Ujawal Singh
Serves – 3
Type – Biryani

Ingredients to Make Egg Biryani
4-5 boiled eggs
3-4 medium onions finely sliced
2 medium tomatoes roughly chopped
Ginger finely chopped
Cinamon Sticks
Bay Leaf
Black Pepper
Coriander Powder
Degi Mirch
Salt
Curd
2 cups rice
Ghee
Fried onions
Mint leaves
Coriander leaves
Saffron mi

Method to make Egg Biryani
1- Wash the rice and soak it for 30 mins.
2- Heat a pan with a heavy base and add 3 tsp ghee.
3- Add 2 bay leaf, 1 cinamon stick and black peppercorn
4- Drain the excess water from rice and add rice in the pan.
5- Cook rice in ghee for 5 mins and stir gently in between.
6- Add 1 tsp salt and water as required. Cook the rice for 80 percent and take out from the water.
7- In a separate sauce pan, add 2 tsp ghee and 1 tsp oil.
8- Add bay leaf , cinamon stick, green cardamom, ginger and 6-7 curry leaves. Cook it for 1 min on a low flame.
9- Add finely sliced onions and cook until soft.
10- Add tomatoes and mix. Cover with a lid and cook on a low flame for 10 mins.
11- Add 2 tsp coriander powder, 2 tsp degi mirch, salt and mix it nicely. Cover with a lid and cook for 10 mins. Add 2-3 tsp curd and mix. Cover with a lid and cook until oil is released from the masala.
12 – Add the boiled eggs and mix it nicely. Please mix it gently.
13- Take out the Biryani masala in a bowl.
14 – In the same pan add the first layer of rice and top it with eggs and the masala we prepared.
15- Add the second layer of rice over the masala and cover it completely.
16 – Add chopped coriander leaves , mint leaves, fried onions, saffron milk and cover with a heavy lid. Please cook it on a low flame for 12 mins.
17- Off the stove and let biryani rest for 6-8 mins before serving.
18 – Enjoy it with a Salan or Raita.

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