Egg Biriyani – A Delicious Recipe by MenuFair

Egg Biriyani Recipe

There is a common ingredients we can found in our kitchen that is egg. If there’s nothing in your kitchen except egg, you can make a dish for your meal or guest entertainment. Such a dish name is egg biriyani. Egg Biriyani is a nice  summation of boiled eggs and  vaporous rice, and unlike other biriyani preparation it doesn’t take more time to cook. It is a delicious rice recipe which can be served as main course or as a one-dish meal and a good source of protein from eggs. So let’s prepare our our dish and serve with salad quickly.

Egg Biriyani

Egg Biriyani

Ingredients of Egg Biriyani

Egg ingredients:

1. Eggs – 8 large
2. All purpose flour – 2 tablespoon
3. Salt – 1 1/2 teaspoon
4. Biriyani masla – a pinch
5. Ground turmeric – a pinch
6. Red chili – a pinch

Rice ingredients:

7. Bashmoti or long grain rice – 4 cups
8. Shahi jeera – 1.5 teaspoon
9. Cinnamon stick –  2 to 3 pieces
10. Green Cardamon – 6 pieces
11. Bay leaves – 6 piece small
12. Cloves – 6 pieces
13. Javetry – 1.5 piece
14. Onion Paste – 4 tablespoon
15. Biriyani masla – 1.5 teaspoon
16. Green Chilies – 6 pieces
17. Ginger- Garlic paste – 2 tablespoon
18. Plain yogurt – 1/2 cup
19. Coriander powder – 1 teaspoon
20. Oil – 1/2 cup

Biriyani ingredients

21. Fresh Coriader leaves – 3 tablespoon
22. Fresh mint leaves – 3 tablespoon
23. Onion golden fried – 1/2 cup
24. Ghee /Clarified Butter – 3 tablespoon
25. Saffron Water – 4 tablespoon

Instructions of Cooking Egg Biriyani

Egg Preparation:

Boil the eggs for 6-8 minutes and remove shell. Cut the boiled egg into half. Mix 2 tablespoon flour with 3 tablespoon water. gently coat egg with flour. Heat 2 teaspoon of oil in a pan and then add eggs. Roast eggs for 3 minutes or until eggs start to get  lightly brown in color. Add a pinch of turmeric powder, chili powder and biriyani masala and salt. Mix them well and cook for 3- 4 minutes. Keep it aside.

Rice Preparation:

clean and soak the rice in water for 10 minutes. In a deep bottom pan flame oil and add cumin seeds, cardamon, javetri, cloves, cinnamon, bay leaves and fry until brown. At a time whole spices start to pop, add onion, above mix and cook till onion gets little brown in color. Mix ginger paste, turmeric powder, garlic paste, remaining red chili powder, coriander powder, garam masla, biriyani masla,  and cook for 3 minutes. Next Whisk yogurt and add. Add soaked and drained rice in to gravy and saute’ for few minute. Add 3 cups of water, salt and stir once or twice time. Salt to taste and keeping to a boil. when the rice comes to a boil, lower down the flame to medium. Cover with lid and cook on a very low flame for 15 minutes or till most of the  dampness is been absorbed in the rice.

Biriryani Preparation:

Keep the eggs into the cooked rice carefully. If you want the marbled look, don’t over mix, just lightly mix for an uneven look. Add some coriander leaves, saffron water and mint leaves.
Also Sprinkle some fried onion. Then add tbsp of butter or ghee. Cover with lid and simmer on low flame for 8 more minutes. Remove from fire and garnished with the fried onions and serve.


One comment

Leave a Reply

Your email address will not be published. Required fields are marked *