Egg Biryani

The most amazing Egg Biryani without any layers. Simple, quick, and most importantly very delicious.

Super happy with a very successful attempt of incorporating most of the usual biryani ingredients into quick fragrant rice and flavourful eggs.

 

Do try it out.

 

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Ingredients

 

4 boiled eggs each cut into 2 halves 

3.5 cup basmati rice

½ cup fried onion

3-4 leaves of mint roughly Chopped 

1 finely chopped big onion

1 small tomato finely chopped

3-4 peppercorns

3-4 cloves

1-2 bay leaves

1 tbsp ginger garlic green chili paste

1 tsp cumin seeds

1 tsp turmeric powder 

½ tsp Kashmiri red chill powder

1 slit green chili

1 tsp kitchen king masala or biryani masala

1 veg maggie cube

Salt to taste

7 ½ cup boiling water

2 tbsp oil

1 tsp clarified butter or pure ghee

Fresh coriander for garnish

 

Procedure 

 

Wash the basmati rice and set it aside in your colander at least for 15-20 minutes.

 

In a flat bottom pan heat 2 tbs oil. Add cumin seeds, peppercorns, cloves, and bay leaves.

Now add chopped onion. Fry until the onion turns transparent.

Add the ginger-garlic chili paste. Fry until the raw smell goes away.

At this point add 1 tsp turmeric powder, slit green chili, masala of your choice and availability in your kitchen, 1 maggie cube, salt to taste.

Tip in the finely chopped tomatoes. Mix it till the tomatoes turn mushy.

Add the fried onions along with 3-4 leaves of mint roughly Chopped.

Add the set-aside basmati rice to this, mix well. 

Keep water for boiling.

Rice should turn a little crisp and loosen up from the other grains. At this point add the boiling water to the rice mix. Check for salt. Cover with lid and let it cook.

Cook for 10 minutes.

 

Take a flat bottom pan. Once it is heated add clarified butter along with 1/4th tsp turmeric, red chili powder, a pinch of salt. Once it sizzles add the halved eggs and let it cook on both sides for around 2-3 minutes.

 

Now arrange these eggs on the cooking rice which is almost getting done by then. Cover with the lid and let it all simmer for another 5 minutes or until rice is ready.

 

Garnish with freshly chopped coriander and serve hot with curd raita and papad.

 

Notes and Tips

 

Since this is a very handy recipe for a quick biryani that needs what's readily available at home. Can skip Maggie cube in case wish to avoid it.

 

 

Do let us know if you like the Egg Biryani as much as we do.

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