I have tried a lot of egg biriyani recipes, but this one turned out really good. Its a long process though, but worth its time to try.
Preparation Time :15 mins | Cooking Time :25 mins |Serves: 4
Ingredients:
- Egg - 7 ( hard boil 5 eggs, 2 for scrambling)
- Rice - 3 cup
- Onion - 2 medium size
- Tomato - 1 med size
- Ginger garlic paste - 1 tbsp
- Mint - a handful
- Chili powder
- Turmeric
- Biriyani masala or you can use store bought biriyani masala
- Curd/yogurt - 2 tbsp
- Juice of 1/2 lemon
- Saffron strands - 6 to 7 (soak in 2 tbsp water)
- Oil
- Salt to taste
Cook rice with the following ingredients, and remove the bigger pieces out and make it into two batches and cool. I have added one batch with little turmeric to add color instead of food coloring.
- Bay leaf - 1
- Cloves - 4
- Star anise - 1
- Cinnamon - 1/2 stick
- Jeera - 1 tsp
- Sombu/Fennel - 1 tsp
- Fry 1/2 onion, brown and keep. Scramble 2 eggs and keep.
- For the gravy, fry onion add ginger garlic paste, mint leaves.
- When they turn translucent add ground tomato.
- Mix together. Now add the dry ingredients. chili powder, turmeric, salt and biriyani masala (which is not in picture). You can use store bought masala also. Blend all the ingredients and fry for 2 mins. Add 1/2 cup water and bring it to a boil.
- Switch off add 2 tbsp curd/yogurt. Stir the mixture.
- Now in wide pan start layering. Coat the bottom of the pan with little oil, one batch of rice, gravy, scrambled egg.
- Again the second batch of rice (with turmeric), fried onions, 1/2 lemon juice, saffron water, boiled eggs cut in 1/2. I have sprinkled little chili powder on top of the eggs. Close with a lid and steam cook for 15 mins
- Garnish with cilantro when done. when serving take a scope from the bottom so that you get all the layers.
- Enjoy with simple onion raitha.
- Egg - 7 ( hard boil 5 eggs, 2 for scrambling)
- Rice - 3 cup
- Onion - 2 medium size
- Tomato - 1 med size
- Ginger garlic paste - 1 tbsp
- Mint - a handful
- Chili powder
- Turmeric
- Biriyani masala or you can use store bought biriyani masala
- Curd/yogurt - 2 tbsp
- Juice of 1/2 lemon
- Saffron strands - 6 to 7 (soak in 2 tbsp water)
- Oil
- Salt to taste
Cook rice with the following ingredients, and remove the bigger pieces out and make it into two batches and cool. I have added one batch with little turmeric to add color instead of food coloring.
- Bay leaf - 1
- Cloves - 4
- Star anise - 1
- Cinnamon - 1/2 stick
- Jeera - 1 tsp
- Sombu/Fennel - 1 tsp
- Fry 1/2 onion, brown and keep. Scramble 2 eggs and keep.
- For the gravy, fry onion add ginger garlic paste, mint leaves.
- When they turn translucent add ground tomato.
- Mix together. Now add the dry ingredients. chili powder, turmeric, salt and biriyani masala (which is not in picture). You can use store bought masala also. Blend all the ingredients and fry for 2 mins. Add 1/2 cup water and bring it to a boil.
- Switch off add 2 tbsp curd/yogurt. Stir the mixture.
- Now in wide pan start layering. Coat the bottom of the pan with little oil, one batch of rice, gravy, scrambled egg.
- Again the second batch of rice (with turmeric), fried onions, 1/2 lemon juice, saffron water, boiled eggs cut in 1/2. I have sprinkled little chili powder on top of the eggs. Close with a lid and steam cook for 15 mins
- Garnish with cilantro when done. when serving take a scope from the bottom so that you get all the layers.
- Enjoy with simple onion raitha.
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