Recipe: Egg Biryani

Egg Biryani.

You can have Egg Biryani using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Egg Biryani

1. 4-5 of eggs.
2. 2 cups of Long grain Basmati Rice (Daawat Biryani rice).
3. 1 tsp of Dry spices like Bay leaves, cinnamon, cloves and black pepper.
4. 1 of large onion finely chopped.
5. 1 of medium sized tomato finely chopped.
6. 2 of green chillies.
7. 1 tbsp of ginger garlic paste.
8. 1 tsp of cumin seeds.
9. As needed of Ghee, cooking oil.
10. 1 tsp of Everest Shahi Biryani Masala.
11. 1 tbsp of Kashmiri Chilli powder.
12. 1 tbsp of Turmeric powder.
13. 2-3 tbsp of crispy fried onion.
14. 1 tbsp of curd.
15. 1 tsp of Coriander leaves for garnishing.
16. as per taste of Salt.

Egg Biryani step by step

1. Boil the eggs, deshell them and poke with the help of a fork or knife to create holes or slits. Coat the eggs in a mixture of some turmeric and red chilli powder and shallow fry till the outer surface becomes crisp..
2. Wash the rice 3-4 times and soak in water for about 20-30 mins. In a large pan, boil some water. Add 1-2 bay leaves, 2-3 pods of cloves and black pepper each and a small stick of cinnamon. Add the soaked rice, 1 tbsp ghee and some salt and let it cook on medium heat. Drain the water once the rice is cooked upto 90 %..
3. In a pan, heat 1tbsp ghee and 2 tbsp oil. Add 1-2 bay leaves and cumin seeds..
4. Once it starts spluttering, add finely chopped onion and green chilli and cook till it turns pink and aromatic. Add the ginger garlic paste and cook till the garlicy aroma fades away. At this stage add the tomatoes and cook till it becomes mushy..
5. Add 1/2 tsp turmeric powder, 2 tsp red chilli powder, and 1 tbsp Shahi Biryani masala. Stir well..
6. Add 1 tbsp curd to this mixture and very little salt and mix well. Note: be careful with the salt at this stage, as we have already added salt whole cooking the rice. Cover the pan with a lid and let it cook nicely for 4-5 minutes..
7. Put the fried eggs in this masala and coat them well. Put off the gas..
8. Start layering the cooked rice on top of the masala. You can remove some of the masala and cover it later on the rice to create multi-layered Biryani..
9. Pre-Heat a tawa (should be large enough to hold the cooking pan). Once the layering is done, cover the pan and put it on the tawa and let it cook for another 15-20 mins on low to medium flame with lid on, till the rice is completely cooked and the masala starts integrating with the rice..
10. After 15 mins, turn off the heat. Garnish the Biryani with Coriander leaves..
11. While serving, plate out some white rice and then the masala beneath it..

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