This egglicious egg biryani will amaze your minds with flavours and wholesomeness. This lockdown try this eggcellent biryani and win all the love around you.
Let us start with the list of ingredients before cooking without any delay.
Ingredients for biryani rice:
- Basmati rice: 750gm
- Ghee: 2 tbsp
- Cinnamon stick: 1 inch
- Green Cardamom: 2-3 pieces
- Star anise: 1, whole
- Salt: 1 tsp
- Water: for boiling
Cooking biryani rice
For making perfect biryani rice it is important to use only long grain basmati rice. The rice is cooked to its 3/4th completion and strained. Many different types of whole spices are incorporated in the boiling water to make the rice aromatic. To begin the cooking, start by boiling water in large pot. To the hot boiling water, add green cardamom, star anise, cinnamon stick and ghee. Ghee, helps to prevent the rice grains from sticking with each other, thus we obtain each fine grain well separated.
As the water also gets flavourful and aromatic, add the soaked basmati rice and cook partially. It should be cooked so that you can press the rice only. If you over cook the rice, your biryani will end up like khichdi. So them less. After exact 5 mins your rice will be sufficiently cooked for further biryani cooking. Strain the rice with the help of colander and rest it till the masala is ready.
Ingredients for Egg masala
- Hard Boiled eggs: 7, peeled
- Onions, thinly sliced: 3 medium
- Tomatoes, finely chopped: 2 medium
- Red Kashmiri chili powder: 1 tsp
- Ginger garlic paste: 2 tsp
- Green chilli paste: 1 tsp
- Coriander powder: 1 tsp
- Cumin seed powder: 1 tsp
- Garam masala: 1 tsp
- Bay leaf: 1 nos
- Big cardamom: 2 pod
- Cloves: 3-4
- Salt: 2 tsp
- Curd: 1 cup
- Turmeric powder: 1/2 tsp
- Oil: 3 tbsp
- Ghee: 1 tbsp
- Coriander leaves, chopped: 1 cup
- Mint leaves, chopped: 1/2 cup
- Lukewarm milk: 3 tbsp
- Kesar or saffron strands: 1 pinch
Prepping before cooking
Before starting with the “egglicious egg biryani”, few important preparations need to be done.
We will start simultaneously by frying the thinly sliced onions and prepping the egg. In a frying pan, heat 3-4 tbsp of oil and fry half of the onion till light golden brown.
In a small, take the lukewarm milk and add the kesar strands to this. Rest it for 10-15 mins so that the kesar releases its nice color and flavour
In another frying pan (or you can use same pan), heat 1 tsp of oil. To this, add 1/4 turmeric powder, 1/4 red chilli powder, 1/2 coriander powder and fry and low flame. Add the whole, peeled hard boiled eggs to this and fry them till the surfaces are lightly crispy and golden brown.
In a mixing bowl, add the curd and whip it till smooth. To this whipped curd, add remaining turmeric powder, coriander powder, salt, red chilli powder, cumin seed powder, garam masala, ginger garlic paste and green chilli paste. Mix everything well. To this, add 1 tsp of salt also. Your base for the masala is ready.
Cooking the Eggcellent masala
Now, cooking is really simple. Take a large deep pot, and heat the oil. To the heated oil, add whole spices such as bay leaf, cardamom pods and cloves. Fry the spices for a few seconds and add the onions. Fry the onions till golden brown. Add the chopped tomatoes and ginger garlic paste. Cover & cook the mixture at medium flame till the tomato becomes mushy and raw fragrance is gone.
To the cooked onion tomato mixture, add the curd spice mixture at low flame while mixing continuously. Makesure, to mix smoothly and the curd doesn’t curdle while combining. Do not add water. Adjust the salt accordingly. Add the fried eggs to this mixture and fold with light hands such that the eggs does not break. The egg masala should be a little dry yet wet and combined well.
Layering of aromatic rice
Remain the egg masala at the bottom and spread half of the rice layer evenly. To this, spread the fried onions, chopped coriander & mint leaves and 1 tsp of ghee. Repeat the layering of rice again with the same topping and add the kesar or saffron milk on the top. End the topping with some ghee. Cover the pot with aluminum for giving it a nice dum and place the lid tightly ensuring no escape of flavours. Place the pot on the tawa and cook at low flame for 10-15 mins.
Serve your “Egglicious Egg biryani” with some curd raita, papad, salad and your are good to go.
For more biryani love also read, Delicious Veg Dum Biryani.
Rice lovers, you can also read other exciting and easy recipe. Do try them at home and let us know your version of food styling and cooking.
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