Egg Biryani

Name: Egg Biryani
Total time: 2400 s
Yield: 6 servings
Ingredients: 6 eggs; 2 cups rice (about 400 grams); 1/4 teaspoon nutmeg powder; 1 teaspoon red chili powder; 1/2 teaspoon turmeric; 1 teaspoon red chili powder; 1 tablespoon ginger-garlic paste; 4 black peppercorns; 1 black cardamom pod; 5 green cardamom pods; 3 bay leaves; 1/4 teaspoon mace; 2 pieces cinnamon stick; 1 tablespoon plain yogurt; 1 tomato; 2 onions; 3 tablespoons ghee; 5 green chilies; 1 teaspoon rose water; 1 teaspoon kewra water; 1/4 cup milk (60 ml); Salt to taste; 8-10 strands saffron

ANUSHKA SINGH @cook_26410681

Egg Biryani

ANUSHKA SINGH @cook_26410681

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Ingredients

40 minutes

6 servings

6eggs
2 cupsrice (about 400 grams)
1/4 teaspoonnutmeg powder
1 teaspoonred chili powder
1/2 teaspoonturmeric
1 teaspoonred chili powder
1 tablespoonginger-garlic paste
4black peppercorns
1black cardamom pod
5green cardamom pods
3bay leaves
1/4 teaspoonmace
2 piecescinnamon stick
1 tablespoonplain yogurt
1tomato
2onions
3 tablespoonsghee
5green chilies
1 teaspoonrose water
1 teaspoonkewra water
1/4 cupmilk (60 ml)
Salt to taste
8-10 strandssaffron

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Steps

40 minutes

1

First, boil the eggs, peel them, lightly fry, and set aside.
2

Soak the saffron strands in the milk and set aside.
3

Rinse and soak the rice for 15 minutes.
4

Heat oil in a pan and fry the onions until deep golden brown. Remove and set aside.
5

In a large pot, bring water to a boil with bay leaves, green chilies, green cardamom, and cinnamon. Once boiling, remove the spices, then add the soaked rice, kewra water, rose water, and salt. Cook the rice until about 75% done, then drain and reserve the water.
6

In the same oil, add black peppercorns, bay leaves, cumin seeds, green cardamom, black cardamom, mace, and cinnamon. Sauté until fragrant.
7

Add ginger-garlic paste, turmeric, mace powder, nutmeg powder, and red chili powder. Sauté for 1 minute, then add a little water.
8

Add chopped tomato, green chilies, and salt. Cook until the tomato softens.
9

Stir in the yogurt and cook for 2 minutes. Add half of the fried onions and dried fenugreek leaves (kasuri methi), and cook for 1 minute.
10

Add the eggs, mix well, add a little water, and cook for 3 minutes.
11

In another pan, add a little ghee. Layer half of the cooked rice, then the egg masala, then the remaining rice.
12

Drizzle the saffron milk, kewra water, and rose water over the top layer of rice.
13

Top with the remaining fried onions, pour ghee over, and add the reserved rice water. Seal the pan with dough around the edges and cook until the rice is fully done. Turn off the heat and let it rest for 5 minutes before opening.
14

Scoop out the egg biryani from one side and serve with raita.