Egg Biryani | Restaurant style Egg Biryani

ABOUT

Egg biryani is a super delicious variation of biryani very popular throughout India. The recipe that I am going to share with you, is very easy to make in a single pot as well as cooker. The restaurant style taste is assured with this recipe and it is a must try!!

I was brought up as a vegetarian, but my parents never interfered in my food preferences. I started eating eggs and I kind of love them in any form. However my mom don’t eat, but she will cook for me!! Thank God! My husband is also a vegetarian by birth , but he also eat eggs. So we both enjoy egg dishes. I like both Veg Biryani and Egg Biryani.

There are various types of Biryani and each state and district has its own version of specialization of it. Basically a biryani is a flavored rice cooked with any kind of meat. But over the time, many vegetarian Biryani has been made and enjoyed by people.

TIPS AND NOTES

1. Use hard boiled eggs for this biryani recipe. Slit the eggs all over before sauteing in masala so that the eggs absorb all the flavors.
2. Caramelize the onions till golden and crispy. Don’t burn it, else the burnt flavor will be carried to the rice.
3. Add the eggs while cooking the rice. Don’t just add the masala eggs after the rice is cooked, it would taste like plain biryani.
4. While making in cooker, always keep in medium flame with 1:2 ratio for rice and water, which is same as pot cooking. But in case you don’t get whistle , just off the flame after 10-12 minutes.
5. Soaking basmati rice prior cooking is very important for fluffier and easy cooking.
6. Don’t try to open the lid (in case of pot cooking) in between the process. This will lead to evaporation of water quicker and also will not give you perfect results.

ONE POT COOKING

This is one of my favorite method to cook pulao and biryani. This makes the work so simple. I always use a pan with glass lid to know if it’s done, instead of opening the lid and disrupting the cooking process. This is the best method to know if the water has evaporated and whether you need to adjust the flame. So most of my recipe follows the same rice to water ratio which is 1 part of basmati rice and 2 parts of water. This works perfect for me every time.

COOKER BIRYANI

Cooker Biryani is easy for those who are comfortable using cooker. They are super simple to make. Cook and saute everything in cooker. Add water and close the lid, only after the water starts boiling . For cooker version also the basmati rice and water ratio is 1:2. But always keep the flame in medium-high and 2 whistles. If you keep the flame high then water will evaporate quicker. Too low flame leads to mushy rice and it will be overcooked for the said time..

STEP BY STEP INSTRUCTIONS WITH PHOTOS

To a pan add oil, and add sliced onions. Fry them till it becomes brown and crispy. Don’t over burn it. Keep it aside. If you have store bought caramelized onions, you can directly use them.

Cook the eggs in water for 12 minutes. Till they are hard boiled. Peel and cool them.

To the same onion fried oil, add red chilli powder (1/2 tsp), coriander powder (1/4 tsp) and garam masala (1/2 tsp) and saute in low flame. Otherwise the masala will burn. Now make slight impression on eggs by slitting them (just slightly).

Add the boiled eggs to the masala and saute them, till the masala is well coated and eggs are slightly roasted in oil. Keep the eggs aside.

To the same pan, add ghee (2 tbsp). Add the whole spices , bayleaf, cloves, mace, cinnamon, cardamom and star anise.

Add sliced Onions and saute till it turns translucent.

Add ginger garlic paste, green chilli and saute till Raw smell of ginger garlic is completely gone.

Add the tomatoes and saute till they are cooked soft. South Indian biryani always have tomatoes in it. They add a lot of flavor to the biryani. Tomatoes must be cooked till mushy and everything combines together.

Add garam masala (1.5tsp), red chilli powder (1.5 tsp), coriander powder (1.25 tsp) and saute till the Raw smell goes completely. Add mint leaves (1/4 cup) and coriander leaves (1/4 cup).

Saute till the mint and coriander leaves shrink and everything is cooked well without raw smell.

Whisk curd separately without any lumps to creamy texture. Add the curd to the masala and mix well. If the curd is not creamy it will curdle.

Cook till the mixture oozes out oil and comes together.

Add rice to the masala and mix it well. Use basmati rice for this biryani (Soak basmati rice for 20 minutes prior adding them to masala).

Add water, salt as required and mix everything well. Check for salt at this point, it should be slightly more, so that when it cooks with rice , it turns out perfect.

Add a tsp of ghee over the top, fried onions, few Mint and coriander leaves and finally the roasted eggs on the top.

Close the lid and cook for 10 to 12 minutes in medium flame till it is completely cooked.

Perfect and ready to serve. Serve with raitha or your favorite side dish. Enjoy !! Happy Eating!!