Egg Biryani

Name: Egg Biryani
Total time: 3600 s
Yield: 1-2 servings
Cuisine: Indian
Ingredients: 2 bay leaves; 3-4 Cloves; 1-2 stick Cinnamon stick; 2-3 Black /green cardamoms; 5 - 6 Black peppercorn; 1-2 Nutmeg; 1 tsp Fennel seeds; 1 tsp Cumin; 1 tsp Ginger- garlic paste; 1 bowl Finely chopped onions; 1bowl Sliced onions for garnish; 1small tomato chopped; to taste Salt; 1 tsp Red chilli powder; 1/2 tsp Kashmiri powder for colour; 1/2 tsp Jeera / cumin powder; 1 tsp Coriander powder; 1 tsp Turmeric powder; 1 tsp Chicken masala; 1 tsp Kasuri methi powder; to taste Lemon, green chilli (to garnish); 4 boiled eggs; 1 katori soaked rice (half and hour is enough)use basmati long rice; 2 tbsp Oil (any oil, i preferred mustard oil)

Aparna Singh @cook_17851468

Only two spoons of oil can be used for making delicious biryani! And even you dnt require handi to layer your biryani (it can be done in anything with a proper lid)

Aparna Singh @cook_17851468

Only two spoons of oil can be used for making delicious biryani! And even you dnt require handi to layer your biryani (it can be done in anything with a proper lid)

Saved

Ingredients

60 mins

1-2 servings

2bay leaves
3-4Cloves
1-2 stickCinnamon stick
2-3Black /green cardamoms
5 - 6Black peppercorn
1-2Nutmeg
1 tspFennel seeds
1 tspCumin
1 tspGinger- garlic paste
1 bowlFinely chopped onions
1bowl Sliced onions for garnish
1small tomato chopped
to tasteSalt
1 tspRed chilli powder
1/2 tspKashmiri powder for colour
1/2 tspJeera / cumin powder
1 tspCoriander powder
1 tspTurmeric powder
1 tspChicken masala
1 tspKasuri methi powder
to tasteLemon, green chilli (to garnish)
4boiled eggs
1katori soaked rice (half and hour is enough)use basmati long rice
2 tbspOil (any oil, i preferred mustard oil)

Saved

Steps

60 mins

1

Heat 2 tablespoon oil in kadhai/deep pan (anything in which you can stirr the masala)
2

Add all whole garam masala powder as soon as oil is done(as soon as it shows oil vaporizing), all garam masala include - bay leaves, cumin seeds, cloves, cardamoms, nutmeg, black pepper corns, funnel seeds. Fry it till it turns colour to be brown.
3

After that add chopped onions and fry it till golden brown.
4

After onion turns golden brown add ginger garlic paste
5

Fry for 2-3 mins, then add powdered masala - jeera powder, red chilli powder, kashmiri mirch powder, chicken masala powder, turmeric powder, coriander powder. Fry all this till it leaves oil.
6

After that add chopped tomato. Fry all till it turns mushy. And after that sprinkle salt. And cover the pan with lid and let the aroma mix with each other on very slow flame!
7

Meanwhile, on other hand boil rice in a open bowl and leave half cooked and drain the water (starch)
8

Now we r done with our masala and rice, in a kadhai start layering masala and rice and cover it with the lid for 10mins.
9

Now open the lid and mix them well, (rice should not break)
10

After that take 4 boiled eggs and make cut on eggs for the flavours to sink in, deep fry all 4 eggs in a pan, till it turns golden,
11

Add these 4 eggs in between the biryani rice and again cover with lid and leave it for 10mins, till eggs absorb the flavours,
12

After that open the lid and mix well (mix carefully so that rice do not break)
13

Now add kasuri methi and again mix little.
14

Now for plating deep fry onion slices in frying pan.
15

Serve egg biryani on plate with lemon, green chilli or raita whatever suits you with sprinkled fried onions on the top.
16

Plated! Enjoy!