Egg Biryani

Name: Egg Biryani
Total time: 2400 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 3 cups Basmati Rice; 2 bay leaf; 2 cardamom; 3 cloves; 1 small cinnamon stick; As Per Taste salt; 2 tsp oil; 4-5 eggs; 1 big onion for Beresta; 1 medium Onion; 1 medium tomato; 1 tbsp ginger garlic paste; 1 tsp Cumin seeds; 4-5 green chilli (paste); 5 tbsp whisked Curd; 2 tsp Biryani masala; 1 tsp Kashmiri red chilli powder; 1 bay leaf; 2 cardamom; 3 cloves; 1 small cinnamon; As required Oil; As Required Ghee; As Required Rose water; As required Kewra water; 1/2 tsp Turmeric powder; As Per Required Finely chopped mint leaves

Sudipa Gope @Sudipagope

#thc
#thcweek2
#biryani

Delicious Egg Biryani

#thc
#thcweek2
#biryani

Delicious Egg Biryani

Sudipa Gope @Sudipagope

#thc
#thcweek2
#biryani

Delicious Egg Biryani

#thc
#thcweek2
#biryani

Delicious Egg Biryani

Saved

Ingredients

30 - 40 minutes

3-4 servings

3 cupsBasmati Rice
2bay leaf
2cardamom
3cloves
1 small cinnamon stick
As Per Tastesalt
2 tsp oil
4-5eggs
1 big onion for Beresta
1 medium Onion
1 medium tomato
1 tbspginger garlic paste
1 tspCumin seeds
4-5green chilli (paste)
5 tbspwhisked Curd
2 tspBiryani masala
1 tspKashmiri red chilli powder
1bay leaf
2cardamom
3cloves
1 small cinnamon
As requiredOil
As RequiredGhee
As RequiredRose water
As requiredKewra water
1/2 tspTurmeric powder
As Per RequiredFinely chopped mint leaves

Saved

Steps

30 - 40 minutes

1

Soak rice for 30 - 40 minutes. Then cook rice and add bay leaf + cinnamon + cardamom + cloves + salt + oil in water and cook rice till 80%. Drain off water from the rice and keep it aside.
2

Assemble ingredients - boil eggs, slit and keep aside.
3

Chop onion, tomato, and slit green chili.
4

Fry egg til golden brown and keep aside. Also, fry onion (1 big) till golden brown and keep aside.
5

In a moderately heated pan add oil, add whole spices and allow to crackle, then add onion and sauté till translucent. Then add ginger garlic paste and sauté till rawness goes off, it takes around 3-4 minutes.
6

Add tomato + green chili (paste) and sauté for 1-2 minutes.
7

Add salt + chili powder + Biryani masala + turmeric powder + little water and fry till spices leaves oil. It takes around 3 minutes.
8

Add whisked curd, mix well.
9

Cook for 3-4 minutes, add water if required.
10

Add fried eggs, mix well and cook for 2-3 minutes. Take out 2 eggs along with 2-3 ladle of gravy and keep aside.
11

Add cooked rice over egg gravy, then layer with eggs and gravy. Pour rose and kewra water and sprinkle mint leaves.
12

Layer with rice and beresta, pour rose and kewra water + ghee, and cover it tightly. Try to seal the edges/rim with dough.
Cook under low flame for 10 - 12 minutes.
13

Egg Biryani is ready to Serve.
14

Serve with salad and raita.