Egg Biryani Recipe – Prepare delicious and tasty biryani at home with an easy step to step procedure. This post includes a detailed recipe for egg biryani along with raita. Any raita varieties like onion raita or mint raita with some papads go well with this.
This isn’t a dum biryani but is similar to that of dum biryani and has great flavours. We can prepare them in a pot or pressure cooker.
Egg biryani is easy to make than traditional meat or chicken biryani. So this is the recipe that I usually use. Also, you can try making Veg Biryani.
Ingredients for Egg Biryani
For Cooking the Rice:
- 2 cups Basmati Rice
- 4 Cloves
- 1/2 Tsp Salt
- 5 Cups Water – to make the rice
- 2 Dry Bay Leaf (Tej Patta)
Other Biryani Ingredients:
- 4 Medium Red Onion – thinly sliced
- 4 Tbsp Oil – to fry the onion
- 1 Tbsp Ginger Paste
- 1 Tbsp Garlic Paste
- 1/2 Cup Water
- 1 Cup Plain Yogurt
- 2 Tbsp Flour – for crisping biryani
- 2 Tbsp Chopped Almonds – optional
- 4 Tbsp Olive Oil – to make masala
- 10 Fresh Mint Leaves
- 4 Tbsp Ghee
- Few Strands of Saffron – optional
- 3 Tbsp Milk – to soak the saffron – optional
- 1 Tsp Rose Water – optional
- 4 Cloves
- 1 Bay Leaf
- 1 Cinnamon Stick – broken into 2-3 pieces
- 3 Black Cardamom
- 6 Green Cardamom
- Pinch of Nutmeg
- 1 Tbsp Coriander Powder
- 1 Tbsp Cumin Powder
- 2 Tbsp Garam Masala
- 1/4 Tsp Black Pepper Powder
- Salt – as per taste
- 1/2 Tsp Turmeric – optional
- 1 Tsp Kashmiri Red Chili Powder – optional
1.Preparation of Rice –
Boil 5 cups of water in a pot and add rice, salt, cloves and bay leaf. Mix up everything and keep it on low-medium heat for 17 minutes. Now turn off the gas and check if the rice is cooked or not. Now strain the rice of water.
2.Boiling Eggs –
Place the eggs in the pot and add enough water to cover the eggs. Place on medium flame and heat it until there’s a crack on the eggs. Rest the eggs for 5 minutes after turning off the gas. Now break the shells after 5 minutes.
3. Preparing of Egg –
Now place the eggs in a large bowl and sprinkle turmeric, red chilli and salt over it. Mix the spices well so that we can coat them over the eggs. Take a large non-stick pressure cooker and heat 1 tbsp of oil in it. Add the eggs and saute them for 2 minutes on low flame. Turn off the gas when there’s a brown blister around the eggs. Now remove the eggs and place them in a bowl.
4.Frying of Onions –
Chop 4 onions, now add 3 tbsp of oil in the cooker and saute them in low flame till the onion turns brownish and are crispy. We can now remove them and place them on paper.
5.Making of Biryani –
Add 3 tbsp of oil and 2 tbsp of ghee. Now add all crushed spices and saute them for a minute. Add powdered spices of ginger and garlic paste and saute them for about 2 minutes on medium flame till they turn golden in colour. Add fried onions, yoghurt, water and cover them. After 2 minutes add fried eggs and leave them to simmer for 2 minutes then turn off the heat. Now remove the eggs separately in a bowl and removed the cooked masala in a separate bowl.
6.Layering of the Biryani –
Place 2 ladles of cooked rice in the pressure cooker and sprinkle 2 tbsp of cooked masala. Now add half fried onions, chopped mint and cilantro and fried egg(1 or 2) and sprinkle colour (if required). Layer 2 ladles of rice and repeat the same procedure. Now we can add the remaining fried eggs. Cover the pressure cooker and cook it on medium flame for 2 minutes. Now we can turn off the heat and wait for 5 minutes. Mix the rice and egg layers and the biryani is ready to serve.
Now the Biryani is ready to serve.
Credits – Easy Cooking with Molly