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Egg Biryani is an easy delicious one pot meal you can make when your kids want some delicious biryani for the weekend. This recipe is an easy one for anybody to make at home.
During this lockdown when meat shops were closed, we ended up making Biryanis with Eggs, Paneer and Vegetable. On one such occasion, my kids wanted to take a video of the biryani that was getting done.
Sundays feature Non Veg Biryanis and we vegetarians take time to enjoy simple meals. So when we couldn’t make any special meals for the kids, we had to resort making different versions of biryani, that they can enjoy.
This time it was Konda’s turn to take the video and she edited the video for me. Everybody enjoyed and loved the biryani. This Egg Biryani recipe is different from the one I have already shared.
I made this biryani in a nonstick pan while it can be easily prepared in pressure cooker or rice cooker too. This is the last one in the Biryani series.
I have uploaded the video to my Youtube Channel.
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Step By Step Pictures for making Egg Biryani
Ingredients Used to make this Egg Biryani
Regular whole spices are used along with ground shallots, which surely lends a delicious flavour to the biryani.
Slow cooking makes the rice well cooked and flavours absorbed.
Roasted Eggs are added in the final stage and is Dum cooked.
Serving Suggestions:
As the biryani is spicy on its own, a simple onion raita will be a good side dish for this biryani.
- 1tsp Cumin Seeds
- 3small Biryani Stick
- 3nos Bay Leaf
- 1 Mace
- 3nos Cloves
- 1inch Cinnamon
- 2inch Black Flower/ Rathi Poovu
- 6nos Cardamom
- 1 Marathi Moggu
- 6 to 7 Shallots
- 4 Green Chillies
- 1cup Onion Juliennes
- 2 Green Chillies
- 1/2cup Mints Leaves
- 1/2cup Coriander Leaves
- 1cup Tomatoes chopped
- 2tsp Ginger Garlic paste
- 2tsp Ghee
- 2tsp Cooking Oil
- Salt to taste
- A Pinch Turmeric powder
- 1.5tsp Red Chili powder
- 1.5tsp Coriander Powder
- 1tsp Cumin Powder
- 1/4tsp Garam Masala
- 1/8tsp Fennel Powder
- 3cups Basmati Rice
- 4.5cups Water
- 8 to 10 Eggshard boiled
- Salt to taste
- 1tsp Red Chili powder
- A Pinch Turmeric powder
- 2tsp Cooking Oil
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Wash and soak the rice for 20 to 30 mins.
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Hard Boil the eggs and remove the shell.
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Saute the eggs in oil and season with salt, turmeric powder, chili powder.
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Peel the shallots and take in a mixer with green chilies and grind to a smooth paste.
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Prep all the vegetables and keep it ready.
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Heat a wide nonstick pan with ghee and oil.
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Add all the whole spices and saute for a minute
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Now add the onions along with chopped green chilies and saute till the onions turn colour.
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Next, add the ground shallots to the pan and mix everything together.
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Add the ginger garlic paste and saute well.
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Then add the chopped tomatoes and all the spice powders and combine well.
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Next, add a quarter cup of water for the tomatoes to get soft.
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Cook on high flame for everything gets cooked.
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Add the chopped mint and coriander leaves.
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Drain the rice and add it to the pan. Measure water and add it to the pan.
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Let the water come to a boil and rice gets cooked.
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Simmer when the water is almost evaporated and the rice is almost 80% cooked.
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Add the roasted eggs and combine the rice with the eggs.
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Keep the pan covered with a lid over another tawa for the dum process.
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Simmer for 10 to 15 mins.
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Serve hot with onion raita.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115
The post How to make Egg Biryani with Video appeared first on Cooking 4 all Seasons.
Posted in: Indian Cook
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