Egg Biryani Recipe : Egg biryani is a very tasty dish that every non-vegetarian family likes to eat with rice. If you are also fond of eating eggs, then definitely try this Egg Biryani recipe today. Often we have busy days in which we are not able to cook much food, but we have to make something quickly, so in such a situation, egg biryani is a very good, healthy, and nutritious dish that fills your stomach in one bowl. You can also store it, and it is also a very good option to take to a picnic.
So, let’s quickly see what ingredients we need to make egg biryani.
Ingredients for making Egg Biryani:
- Eggs—4-6 (boiled)
- Turmeric—1/4 tsp.
- Red chili powder—1/2 tsp.
- Salt—a pinch Oil—1 tbsp (for frying eggs)
- Basmati rice—2 cups (soaked for 30 minutes)
- Onion—2 (finely chopped in slices)
- Tomatoes—2(chopped)
- Green chili—2(chopped)
- Ginger-garlic paste—1tbsp
- Curd—1/2 cup (whipped)
- Coriander leaves and mint—1/2cup (chopped)
- Biryani masala – 1 tbsp
- Turmeric—1/4tsp
- Red chili powder—1/2tsp
- Salt—as per taste
- Ghee or oil—2tbsp
- Saffron milk—2tbsp (optional)
- Bay leaf – 1
- Cinnamon—1piece
- Green cardamom – 2
- Cloves – 3
- Cumin seeds—1/2tsp
Method to make Egg Biryani:
Peel the boiled eggs. Apply turmeric, red chili, and salt on them and fry in oil till they become slightly crispy. Keep aside. Boil water, salt, and whole spices in a vessel. Cook rice till 80%, then strain and keep aside. Heat oil in a pan, add onion, and fry till golden brown. Add ginger-garlic paste and green chilies and fry.
Now add tomatoes, turmeric, red chili, and biryani masala and cook. Add curd, green coriander, and mint to it. Add fried eggs and mix well. Put half the masala and half the rice in a heavy-bottomed vessel. Then add the remaining masala and the remaining rice on top. Add saffron milk and a little ghee on top.
Cover the vessel and keep it on low flame for 15-20 minutes. Serve egg biryani hot with raita, onion flakes, and papad.