Today I’m thrilled to share one of the easiest, delicious, and flavorful biryani recipes you can make at home. Egg biryani recipe is cooked with very few ingredients and yields a very delicious meal. It’s going to be a flavor explosion in your mouth. So let’s dive into this biryani recipe and trust me your taste buds will thank you.
Ingredients for egg biryani recipe:
- 6 Eggs hard boiled
- 1 tbsp ghee
- ¼ teaspoon yellow food color (zarda ka rang)
- 2- 3 tablespoons of cooking oil
- Salt to taste
- 1 cup whisked yogurt (dahi)
- ½ tablespoon red chili powder (lal mirch powder)
- 2 medium onions sliced
- 1 cinnamon stick
- 1-2 Green Cardamom
- 2 Cloves (laung)
- 1 Black Cardamom (bari Elaihchi)
- 3-4 black peppercorns
- 1 Star anise (badiyan Ka phool)
- 2-3 tbsp of Biryani masala
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon of turmeric powder (haldi powder)
- 1 tablespoon of coriander powder (dhania powder)
- 2 tablespoons of ginger garlic paste (adrak lehsun paste)
- 2 tablespoons of crushed green chilies (hari mirch paste)
- 2 Tomato
- ¼ cup of cooking oil
- ½ cup of chopped fresh mint leaves
- ½ cup of chopped fresh coriander leaves
- 1 cup fried onion
For Rice
- 5 cups of basmati rice (chawal) boiled until ¾ done
- 1 sachet of chicken powder 10gms
- 1 and ½ tablespoons of ghee
- 6-7 cups of water
Instructions
Preparation:
- First, rinse and boil the basmati rice along with a pinch of salt and water until they are ¾ cooked. After cooking remove the pot from heat and keep it covered until you are ready for the next step.
- First, rinse and hard boil the eggs with salt on medium heat until you see cracks on the eggs. Let them run under cold water and then shell the eggs.
- Begin by heating 1 tbsp ghee in the frying pan and fry the eggs until golden brown and let them set aside for later use.
- Now heat a large non-stick pan over medium-high heat, and add ghee. Once the ghee is hot, add whole spices- cinnamon stick, black cardamom, green cardamom, cloves, star anise, cumin seeds, and bay leaf. When they begin to sizzle toss in the sliced onions along with a pinch of salt. Let them cook for about 5 to 6 minutes or until they turn a beautiful golden brown color.
- Add ginger garlic paste and fry them until the raw smell goes away.
- Now add tomatoes, red chili powder, turmeric powder, coriander powder, and mint leaves, reduce the heat to medium, and let the ingredients simmer together for about 5-8 minutes.
- During this time, stir occasionally to ensure everything cooks evenly. You’ll notice the tomatoes starting to soften, releasing their juices.
- Now it’s time to add green chilies, fried eggs, and biryani masala powder. Mix well and cook until the mixture thickens and the oil separates.
- Separate the half of cooked mixture and spread a layer of half of the boiled rice over the cooked mixture. Top with half of the cooked masala, followed by the remaining layer of rice and chopped coriander, food color, and mint.
- Gently mix the biryani until the rice is evenly coated. Divide among plates and serve with a dollop of the remaining yogurt and a sprinkling of crispy onions.
Also Try: Delicious Nattu Kozhi Biryani, Mushroom Biryani