Egg biryani| How to make Egg biryani - by foodogger

Egg Biryani

Egg biryani recipe - long-grain fragrant basmati rice steamed with egg masala, herbs, and some aromatic biryani spices is one of the popular biryani recipes in India. This is a very delicious and simple egg biryani recipe easy to cook at home with only a few ingredients.

Ingredients:-

Ingredients For Egg Biryani Masala

1.  5 to 6 boiled eggs
2.  4 to 5 tbsp oil
3.  3 to 4 medium-size onion [sliced]
4.  2 to 3 medium-size tomatoes [chopped]
5.  1 bay leaf or tej patta
6.  2 to 3 green cardamom
7.  3 to 4 cloves 
8.  2-inch cinnamon
9.  1 black cardamom
10.  2 tsp cumin seed 
11.  1 tbsp ginger garlic paste
12.  1/4 tsp turmeric powder
13.  1 tsp Kashmiri red chili powder
14.  2 tsp biryani masala
15.  4 to 5 tbsp curd
16.  salt to taste
17.  3 to 4 tbsp coriander leaves
18.  2 to 3 tbsp pudina leaves [optional]

Ingredients For Cooking Rice

1.  300 to 400 gm basmati rice
2.  1.5 -2 lt water 
3.  2 to 3 tbsp Salt
4.  4 to 5 green cardamom
5.  3 to 4 cloves 
6.  1 black cardamom
7.  2-inch cinnamon
8.  1 tbsp cumin seed
9.  1 mace or javitri
10.  1 tbsp rose water
11.  1 tbsp kewra water

For Steaming Egg Biryani Ingredients

1.  3 to 4 tbsp oil or desi ghee
2.  50 ml hot milk
3.  8 to 10 saffron or Kesar
4.  1 tbsp rose water
5.  1 tbsp kewra water

 

Instructions:-

How to make egg biryani?

• At first, In a bowl add good quality basmati rice then pour water and soak them for up to 30 min.
• Also, boil eggs and potatoes before making egg biryani.
• Now for making brown onion for egg biryani in a pan pour oil and spread it evenly in medium flame.
• Then, add sliced onions and fry them in medium flame until onions become golden brown.
• Now to make masala for egg biryani, pour oil in a pan.
• Then saute some whole spices including clove, bay leaf, green cardamom, black cardamom, mace, cinnamon, and cumin seed.
• Next, add ginger-garlic paste and saute in medium flame until the raw smell of all spices completely disappears.
• After that, mix chopped tomatoes, turmeric, salt, Kashmiri red chili powder, and cook until tomatoes become translucent.
• Then, add hung curd and mix with the gravy.
• 10.   Now, pour a little water, additionally mix coriander leaves, and garam masala powder in this gravy.
• Then add boiled egg, potatoes, fried onions, and gently mix in this masala gravy.
• Next for perfectly boiled rice for egg biryani pour water into a deep pan and add salt, clove, green cardamom, mace, cumin seed, and oil.
• Let the water come to a boil, then add soaked rice.

• Also add rose water, and kewra water for flavor, and cook the rice up to 70%.
• Now, drain the excess water from the rice and cook them for some time.
• After that for steaming egg biryani, spread oil or ghee on the bottom of the handi.
• Then, spread the first layer of boiled biryani rice at the bottom of the handi.
• Next, make a layer of egg masala gravy.
• After that, sprinkle some chopped coriander leaves, and pudina leaves on them.
• Furthermore, evenly spread the second layer of rice over it.
• Pour Kesar milk, rose water, kewra water, and desi ghee over it.
• Additionally, sprinkle the remaining fried onions, chopped coriander leaves, and pudina leaves over top of the rice layer.
• Finally, cover the handi with foil paper and cook the egg biryani for 2-3 min high flame and 15 min on low flame.
• Don’t open the handi for a further 20 min, if you want to avoid direct heat of biryani you can place the handi over tawa.
• When biryani is ready carefully open the lid and fluff the rice from one side with a sharp spatula and serve hot with some salad, raita, or any chicken gravy.