Egg Biryani is a popular North Indian recipe made with aromatic basmati rice, spices and eggs. Biryani is a famous and healthy dish that can be served as lunch or dinner with raita and chutney. Egg simply amps up the health quotient of this delicacy.
2 cup soaked,washed & dried basmati rice
1 black cardamom
4 boiled egg
2 sliced onion
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
2 pinches salt
2 sprigs mint leaves
1 pinch saffron
7 cup water
For preparing this easy lunch/dinner recipe, wash and soak rice for about 30 minutes. Soak the saffron in luke warm milk.
Heat oil in a pan over moderate flame. Add sliced onions and fry until golden brown. Once done, keep them aside in a plate.
For preparing eggs, hard boil the eggs and pierce them randomly with a fork. Lightly fry the eggs in the remaining oil. Remove and keep aside.
Take oil in a pan, add the whole spices and cook till they begin to splutter. Add ginger and garlic paste and saute until the raw smell goes off.
Add chili powder and garam masala powder. Saute just for few seconds. Now, add yoghurt, salt and mint leaves.
Add eggs, along with ¾ of the fried onions, stir well and cook over medium-low heat until the gravy thickens. Remove it from the stove and set aside.
For preparing the biryani, bring 6 cups of water to a boil and add the spices and salt. Allow it to simmer for 4 minutes.
Add the rice and drain it when cooked al dente. Reserve 1 cup of the water. Add half of the rice to the pot, layer the eggs along with masala.
Layer again with the remaining rice, sprinkle the mint leaves and the rest of the fried onions. Also pour the saffron soaked milk. Sprinkle the reserved water and the kewra water.
Seal the pot with a tight lid or an aluminum foil. Place on high heat for about 5 minutes. Place the pot over a girdle on low heat for 10 minutes.
Switch off the stove and allow it to rest for another 10 minutes. Open the biryani and serve hot with a flavourful raita and chutney.