Egg Biryani

Egg Biryani

Egg Biryani is my long wait to get blogged, feel that today might be time to get into the blog, as the pictures was in my folder for almost a month time.

Egg and Biryani are my son’s favorite dish nowadays, thought of paring both as Egg Biryani. Egg Biryani is one such easy, simple and less time consuming Biryani. Now glad that I got one more Biryani to my Biryani collections: https://madraasi.com/2015/07/17/biryani/ . Let us move on to the recipe…

Egg Biryani

Egg Biryani

Ingredients:

  • Eggs – 4 nos
  • Long Grain (Basmathi) rice – 2 ½ cups
  • Onions – 4 nos (medium sized)
  • Coriander – 7 to 8 stalks
  • Mint – 7 to 8 stalks
  • Cloves – 4 nos
  • Cinnamon – 2 nos (1 inch stick)
  • Bay leaf – 2 nos
  • Cardamom – 4 nos
  • Star Anise – 3 nos
  • Yogurt/Curd – 3 tbsp
  • Ginger-garlic paste – 1 ½ tbsp.
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Saffron strands – few strands
  • Milk – 2 tbsp
  • Salt to taste
  • Ghee/Clarified butter – 2 tbsp
  • Oil – 1 tbsp

Preparation:

  • Boil the eggs, de-shell, slit in between and keep it aside.
  • Wash the rice, drain the water and keep it aside.
  • Add saffron strands in hot milk, keep it aside, and let it dissolve.
  • Peel and finely chop 2 nos of onions and thinly slices the leftover onions.
  • Wash and chop the coriander and mint leaves, keep it aside.
  • Heat oil in a heavy bottomed kadai, pour in a tbsp. of ghee/clarified butter and a tbsp. of oil, and add in the cloves, cardamom, cinnamon, star anise and bay leaves. Wait until they crackle.
  • Add in half the quantity of finely chopped onion and cook until they become golden brown.
  • Pour in 4 cups of water, let it boil and then add in the rice along with the required amount of salt.
  • Cook until the rice is ¾ th done, drain the water, spread the rice over the plate and keep it aside.
  • Heat the leftover oil and ghee/clarified butter in a kadai, add in the thinly sliced onion and cook until they turn golden brown, sprinkle little salt and cook until they turn dark brown.
  • Remove only the onions to a plate and keep it aside.
  • Now add in the leftover flavored spices (cloves, cardamom, star anise, cinnamon and bay leaves), wait until they crackle.
  • Add in the leftover finely chopped onions, ginger-garlic paste and cook until they start turning golden brown.
  • Add in the half the quantity of finely chopped mint and coriander leaves, cook until they turn dark green in color.
  • Add in the spice powders (turmeric pow, chili pow, coriander pow) and cook until the raw smell goes off.
  • Pour in the yogurt/curd and cook for few mins.
  • Add in the eggs, cook for few mins, pour in a cup of water, cover and cook until the oil floats on the top of the gravy.
  • In a heavy bottomed kadai, add in a tsp of oil, spread half the quantity of rice as a bed, then pour over half the quantity of gravy over the rice, then sprinkle little of the finely chopped coriander and mint leaves.
  • Again continue the same process from rice till the gravy and then sprinkle little rice over the top and sprinkle the saffron milk along with ½ cup of water, spread the browned onions over the rice along with the leftover mint and coriander leaves.
  • Cover the vessel with the lid and keep a weight over the lid (no vapour should be realeased). Keep in high flame for 10 mins and in medium flame for 5 mins.
  • Remove the lid carefully, give a stir and transfer to a bowl.

Serve hot with raita and any gravy.

 

 

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