If you like aromatic rice dishes with eggs, you must try this simple Egg Biryani recipe. This recipe of egg biryani will quickly become one of your favourites because it's ideal for days when you want a quick, one-pot meal. With this recipe for egg biryani, you can have a luxurious supper instead of a boring lunch. This flavourful egg biryani makes the ideal main course because it is made with fragrant basmati rice and boiled eggs that have been cooked in a mixture of spices. With chutney and raita, it can be eaten for brunch, lunch, or dinner. The fact that this egg biryani recipe is equally delicious and healthy is its key selling point. So why are you still waiting? At your next gathering, surprise your guests and family with this quick and simple egg biryani!
Folklore of Biryani
Biryani, a Persian delicacy, draws its name from the Persian terms "Biryan" and "Birinj," which mean "fried before cooking" and "rice," respectively. Throughout India's length and breadth, the preparation of biryani has significantly changed over time, including the types of meats or seasonings used depending upon the region. Be sure to try the various biryani dishes while visiting India because each one is distinct and delicious!
Ingredients :
- 2 cup soaked, washed & dried basmati rice
- 4 cinnamon
- 1 black cardamom
- 4 boiled egg
- 2 sliced onion
- 4 clove
- 1 tablespoon garlic paste
- 3 sliced & slit green chilli
- 1 teaspoon red chilli powder
- 1 cup yoghurt (curd)
- 3 tablespoon milk
- 1 tablespoon kewra
- 6 green cardamom
- 4 bay leaf
- salt as required
- 2 tablespoon refined oil
- 1 star anise
- 1/2 teaspoon mace powder
- 1 tablespoon ginger paste
- 1 teaspoon garam masala powder
- salt as required
- 2 sprigs mint leaves
- 1 pinch saffron
- 7 cup water
Method:
- Rice needs to be washed and soaked for around 30 minutes to prepare this simple recipe
- Soak the saffron in warm milk
- Oil in a pan is heated at a moderate flame. Add the onion slices and cook them until golden brown. Keep them on a plate once you're done
- To prepare eggs, hard boil them and randomly pierce them with a fork. Eggs should be lightly fried in the remaining oil. Take out and set aside
- The whole spices should be cooked in oil until they start to sputter. Ginger and garlic paste should be added and sautéed until the raw scent disappears
- Add the garam masala powder and the chilli powder. Sauté for only a few seconds. Add salt, yoghurt, and mint leaves at this point
- Over medium-low heat, add eggs and 3/4 of the sauteed onions, stir well, and cook until the gravy thickens. Remove from the heat and put aside
- Boil 6 cups of water, then add the salt and spices to make the biryani. Let it boil for 4 minutes. Add the rice and simmer until cooked
- Layer half of the rice in the pot, followed by the eggs and masala. Add another layer of the leftover rice, followed by the mint leaves and remaining fried onions. Add the milk that has been saffron-infused. Sprinkle the kewra water as well as some water
- Use aluminium foil or a tight-fitting lid to cover the pot. Cook for 5 minutes on high heat. Warm the pot over a low heat for 10 minutes
Turn off the stove and let it rest for another 10 minutes to cool. Your magical egg biryani is now ready to be enjoyed. Uncover the Egg Biryani and serve it hot with flavourful raita and chutney.
