Egg Biryani
This is the eggetarian version of biryani that tastes equally wonderful as the others
Ingredients
- 6 nos Eggs
- 6 tbsp Cooking oil
- 2 tbsp Ghee (clarified butter)
- 4 cups Basmati rice
- 2 sticks Cinnamon
- 2 nos Bay leaves
- 1 tsp Fennel seeds
- 6 nos Cardamom
- 4 nos Cloves
- 2 tbsp Garlic finely chopped
- 2 nos Onions sliced
- 3 nos Tomatoes chopped
- 4 nos Green chillies sliced
- 2 tbsp Ginger finely chopped
- 1/4 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tbsp Coriander powder
- 1 tsp Biryani masala powder
- Salt to taste
- Water for soaking / boiling
- 5 strings Coriander leaves
- 5 strings Mint leaves
Instructions
Preparation
- Wash and soak the basmati rice in water for 30 minutes
- Boil the eggs in water, remove the shell after they cool and keep aside
Cooking
- In a thick bottomed vessel, heat cooking oil & ghee and add whole spices: cinnamon, bay leaves, fennel seeds, cardamom and cloves
- Add the onions and saute well
- Add green chillies, garlic and ginger and cook for 2 minutes
- Add the tomatoes and mix well
- Add turmeric powder, chilli powder, coriander powder, salt (about 1 tsp or upto taste) and biryani masala powder
- Add 1/4 cup of coriander & mint leaves and mix well
- Add a little water and then place the boiled eggs in the masala and let it cook for 5 minutes
- Transfer the eggs to a separate place and remove the whole spices to avoid their coming onto the plate (optional)
- Add 5 cups of water to the masala & let it boil and add soaked rice to the boiling water
- Place the eggs on the half cooked rice
- Close the vessel with a lid and place it on a hot tawa
- Cook for 20 minutes on a medium low flame and the biryani is ready
Step by step method
- Wash and soak the basmati rice in water for 30 minutes
- Boil the eggs in water, remove the shell after they cool and keep aside
- In a thick bottomed vessel, heat cooking oil & ghee and add whole spices: cinnamon, bay leaves, fennel seeds, cardamom and cloves
- Add the onions and saute well
- Add green chillies, garlic and ginger and cook for 2 minutes
- Add the tomatoes and mix well
- Add turmeric powder, chilli powder, coriander powder, salt (about 1 tsp or upto taste) and biryani masala powder
- Add 1/4 cup of coriander & mint leaves and mix well
- Add a little water and then place the boiled eggs in the masala and let it cook for 5 minutes
- Transfer the eggs to a separate place and remove the whole spices to avoid their coming onto the plate (optional)
- Add 5 cups of water & salt (as required) to the masala & let it boil and add soaked rice to the boiling water
- Place the eggs on the half-cooked rice
- Close the vessel with a lid and place it on a hot tawa
- Cook for 20 minutes on a medium low flame and the biryani is ready to be served
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