This egg biryani is a great treat for egg lovers. It is very easy to make and does not take much time once you are familiar with the recipe. Apart from hard boiled eggs, I have also added scrambled eggs to this biryani, which makes it even more delicious. Though I am not very fond of egg dishes (except omelets and egg scramble) my kids love eggs and I love to make it for them. Today we will learn how to make egg biryani following this easy recipe with step wise pictures.
Wash and soak Basmati rice in water for 30-40 minutes.
After 30 minutes, drain the water completely and saute basmati rice in a tsp of ghee for a few seconds. This step is optional but adds flavor to the biryani.
Cut onion lengthwise and keep it ready. Wash and finely chop mint and coriander leaves.
For Fried Onions – Cut onion lengthwise, dry it a little and deep fry in oil on medium flame until brown.
Soak saffron in a tbsp of warm milk.
Keep all the ingredients ready.
Heat oil + ghee and add the ingredients mentioned under seasoning.
After cumin seeds sizzles, add thinly sliced onion and saute until it turns golden brown. Add salt to speed up the process.
Add cashew nuts, slit green chillies and saute for a few more minutes.
Add ginger-garlic paste and saute until the raw flavor of the ginger goes.
Add mint and coriander leaves.
Add chilli powder, turmeric powder, biryani masala, garam masala powder and salt needed. Saute well on medium flame until the raw flavor of the spice powder goes.
Add yogurt/curd and cook for a further 3-4 minutes.
Add fried onions and mix well.
Add 1 1/2 – 1 3/4 cup of water. When water starts boiling, add basmati rice. Mix well and cook covered. Check for salt by tasting the water. If it is slightly salty, it will be perfect once rice is cooked.
When rice is three fourth done, you will see holes appearing on the surface. Add a tbsp fried onions, coriander leaves, mint leaves kept for garnishing, saffron soaked in milk and a tsp of ghee.
Reduce the heat to low and cook covered for another 5 minutes or until all the water is absorbed and the rice is soft.
How to prepare eggs for egg biryani
Hard boil 2 eggs, peel the shell and keep it ready.
In a bowl, break an egg, add chilli powder, salt need and gram flour (besan/kadalai mavu). Mix well.
Make 3-4 lengthwise slits on the boiled eggs. Coat the egg in the above mixture.
Heat a tsp of oil and add the mixture along with the coated boiled eggs. Add finely chopped coriander leaves and cook until the mixture scrambles.
Add the hard boiled eggs and the egg scramble to the rice and mix well gently.
Serve hot with onion raitha. I served with onion raitha and Brinjal Masala Muslim style. The combination was awesome.
|Egg Biryani-Onion Pachadi-Brinjal Masala for biryani (Muslim style)|
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