Egg Biryani

Submitted by Priyanka Chakraborty Jan 02, 2015 No comments 7,559 views 0 fav

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A Mughlai classic delicacy.

Prep time 30 mins

Cook time 40 mins

Serves 2

CuisineMughlai

CourseMain Course

DifficultyMedium

DietaryNon Vegetarian

Main Ingredients Egg, Rice

Biryani was believed to have been invented in the kitchen of Mughal emperors. It is very popular in South Asia and key element to south Asian cuisine. Biryani is prepared with long grain basmati rice with spices which gives it a perfect look and authentic taste.

Ingredients

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6 tbsp oil
1 onion sliced
1 cinnamon stick
4 cloves
1 black cardamom
1 tsp shahi jeera
1 onion chopped
1 tomato chopped
2 tbsp garlic chopped
1 tbsp ginger paste
1 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
salt to taste
3 tbsp biryani masala powder
4 boiled egg cut into half
2 cups half cooked basmati rice
2 green chillies sliced and de seeded
1 tbsp ginger sliced
1 tbsp orange food colour
1 tbsp dry coriander leaves

Egg Biryani Ingredients

Steps

Boil 4 cups of water in a pan and add 2 cups of basmati rice in the boiling water. Add 1 tsp of salt to it and cook it until they are half cooked. Once cooked strain it and keep aside.
Heat oil in a wok, add sliced onion and deep fry them until they are golden brown in color. Keep them aside on a paper towel.
In the remaining oil add cinnamon stick, cloves, cardamom and shah jeera.
Add chopped onion and tomato fry them well for 1 min in a medium flame.
Add chopped garlic and ginger paste in it and continue to cook for few seconds.
Add cumin powder, coriander powder, salt and biryani masala and give it a stir.
If u want add a little water in it and cook it till the oil oozes out.
Add boiled egg, stir very lightly.
Take one another dish, sprinkle about 2 tbsp oil in it.
Make layer with the cooked egg and boiled rice and sprinkle few drops of water on it (2 tbsp).
In the last layer sprinkle de-seeded chilli sliced and ginger sliced over it.
Sprinkle the food color and dry coriander leaves over it.
Cover it with a lid and cook for 10 mins on a very low heat so that the rice does not stick to the bottom of the pan.