Quick Egg Biryani

Name: Quick Egg Biryani
Total time: 2400 s
Yield: Serves 4 to 6 servings
Ingredients: 5-6 eggs; 2 large onions, finely chopped; 1 tablespoon ginger-garlic paste; 8-10 curry leaves; 3 green chilies; 2 bay leaves; 1 black cardamom pod; 5 black peppercorns; 1 mace blade; 2-3 cups rice (about 400-600 grams); 2 tablespoons ghee (clarified butter); 2 tablespoons vegetable oil; Salt to taste; 1/2 teaspoon ground red chili powder; 1 tablespoon roasted cumin powder; 1 tablespoon biryani masala; 1 tablespoon coconut paste or grated coconut; 1 tablespoon rose water; 2 pinches turmeric; 1/3 teaspoon ground black pepper; 1/2 cup whisked plain yogurt (about 120 ml); 4-5 medium potatoes, peeled

Mithu Roy @cook_14544357

Lko

Egg biryani is a quick and budget-friendly non-vegetarian dish that is popular and served across all groups. Today, I’m sharing a fast recipe with a touch of Kerala style for a fresh twist. Give it a try!

Mithu Roy @cook_14544357

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Ingredients

40 minutes

Serves 4 to 6 servings

5-6eggs
2large onions, finely chopped
1 tablespoonginger-garlic paste
8-10curry leaves
3green chilies
2bay leaves
1black cardamom pod
5black peppercorns
1mace blade
2-3 cupsrice (about 400-600 grams)
2 tablespoonsghee (clarified butter)
2 tablespoonsvegetable oil
Salt to taste
1/2 teaspoonground red chili powder
1 tablespoonroasted cumin powder
1 tablespoonbiryani masala
1 tablespooncoconut paste or grated coconut
1 tablespoonrose water
2 pinchesturmeric
1/3 teaspoonground black pepper
1/2 cupwhisked plain yogurt (about 120 ml)
4-5medium potatoes, peeled

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Steps

40 minutes

1

First, wash and boil the eggs. Make small slits in them, sprinkle with a little salt, turmeric, and chili powder, then lightly fry them in oil.
2

Rinse the rice and soak it for 15 to 20 minutes.
3

Heat a pressure cooker on the stove. Add half the ghee and half the oil, heat, then add the whole spices. Sauté, then add curry leaves and slit green chilies.
4

Once the spices are fragrant, add the chopped onions and sauté until golden. Add the ginger-garlic paste and cook for 3 to 5 minutes.
5

After the raw smell is gone, add salt, chili powder, cumin powder, and biryani masala. Sauté until the oil separates, then add the fried eggs and cook for 2 more minutes.
6

Remove the eggs and set aside. In the same masala, add the soaked and drained rice. Gently stir and cook.
7

After 5 minutes on low heat, add the coconut paste and whisked yogurt. Sauté well.
8

Once the rice is sautéed, add the peeled whole potatoes, the remaining ghee, and a little rose water. Add enough water for the rice to cook fluffy. Close the pressure cooker and cook on medium heat for one whistle.
9

Open the cooker, arrange the eggs on top, sprinkle a little rose water, close the lid, and let it rest for 10 to 15 minutes. Open and serve hot with salad and raita. Enjoy your quick egg biryani!