Egg Biryani

 

Egg Biryani

Egg Biryani

  • • Oil – 1tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods -2
  • • Tomato – 1, small, chopped
  • • Yogurt – 2 tbsp
  • • Basmati Rice – 3 cups
  • • Biryani Masala – 1 tbsp
  • • Red chilli powder – 1 tsp
  • for garnish:
  • • Saffron – ½ tsp dissolved in ½ cup warm milk
  • • Ghee – 2 tbsp
  • • Mint – 2 tbsp finely chopped (to garnish)
  • For the Egg masala:
  • • Ginger garlic paste – 1 tsp
  • • Red chilli powder – 2 tsp
  • • Black pepper powder – 1 tsp
  • • Besan flour- 2 tbsp
  • • Salt – 2 tsp
  • • Boiled eggs – 4
  • For fried onions:
  • • Onions – 2 small onions, ½ cup, sliced thinly
  • • Cashewnuts – 6
  • • Oil – to fry (3 – 4 tbsp)
  • For rice masala:
  • • Cashew nuts – 6
  • • Khus khus (white poppy seeds) – ½ tbsp.
  • • Cumin seeds/ jeera – ½ tbsp
  • • Fennel seeds – ½ tbsp.
  • • Coconut – 2 tbsp
  • • Garlic – 4 pods
  • • Ginger – 1 inch
  • • Green chilli – 4
  • • Mint – ½ cup, chopped finely
  • • Coriander leaves – ½ cup, chopped finely.

 Egg Biryani

Instructions
  1. Wash and soak the rice for at least 30 -40 min.For Fried onions:
  2. Heat the pan with oil and add the sliced onions then cook in slightly heat till it turns into golden brown. Add cashews in the end and fry it too. Stir in the center so that it does not stick to the bottom. Keep aside.                                                                                                                                                                                                                      For Egg masala:
  3. Mix all the ingredients under “Egg masala” with small amount of water and add the Eggs. Heat the pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs turn into golden brown color                                                                                                                                                                                                                       For masala:
  4. Grind to the garlic, ginger, mint, coriander, cashews, coconut,cashews(optional), poppy seeds, fennel seeds, cumin seeds, challis with two tbsp. of water into the smooth paste.
  5. Now take the big pan and add oil and ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and then add into tomatoes and grinded paste and saute them till the tomatoes are not raw and little mushy.
  6. Now add into yogurt, chilli powder and  biryani powder then after mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
  7. Now after returning to the skillet back to the stove, add the rice,salt and  water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well then close the lid tight and keep it in medium heat for 10 min.
  8. Now add  into the marinated eggs, fried onions and chopped mint for garnish and turns it in low for 5 min.
  9. Drizzle the saffron and milk over the rice and Switch off, and turns  it closed into another 5 min. They will help the eggs get the masala flavors from rice and vice versa.                                                                                                     For more egg biryani recipes visit southernspicy.com  google.com

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