Spicy Egg Biryani

Egg Biryani is a splendid rice indulgence, satiated with the magic of Indian spices, herbs and spiced hard boiled eggs.Biryani is a famous and healthy dish that can be served as lunch or dinner with raita and chutney. Egg simply amps up the health quotient of this delicacy. Try this easy-to-make biryani recipe at home and impress your loved ones with your culinary skills.

Ingredients

  • Washed and soaked basmati rice – 2 cups
  • Cardamom – 5
  • Cinnamon stick – 3
  • Cloves – 5
  • Bay leaf – 1
  • Black pepper seeds – 6 to 7
  • Cumin seeds – 1 tbsp
  • Salt as per taste
  • Boiled egg – 4
  • Cooking oil – 2 tbsp
  • Green chillies – 3 to 4 ( you can take as per your taste)
  • Ginger garlic paste – 1 tbsp
  • Sliced Onion – 2
  • Sliced tomatoes – 2
  • Garam masala – 2 tsp
  • Red chilli powder – 1/4 tsp
  • Yogurt ( curd) – 1 cup
  • Orange colour – 1 pinch
  • Coarinder leaves
  • Lukewarm Milk – 3 tbsp
  • Water – 7 cups

Directions

  • wash and soak rice for about 30 minutes.
  • For preparing eggs, hard boil the eggs and lightly fry the eggs in the remaining oil. Remove and keep aside.
  • Take oil in a pan, add the whole spices and cook till they begin to splutter. Add ginger and garlic paste and saute until the raw smell goes off.
  • Now add sliced onion and fry untill golden brown. Add green chillies and saute for a minute.
  • Add chili powder and garam masala powder. Saute just for few seconds. Now, add yoghurt and salt.
  • Add eggs and stir well and cook over medium-low heat until the gravy thickens. Remove it from the stove and set aside.
  • Now in a bowl add a pinch of orange colour with a lukewarm milk. Mix well and keep aside.
  • For preparing the biryani, bring 6 cups of water to a boil and add the spices and salt. Allow it to simmer for 4 minutes.
  • Add the rice and drain it when cooked. Reserve 1 cup of the water. Add half of the rice to the pot, layer the eggs along with masala.
  • Layer again with the remaining rice, sprinkle the Coarinder leaves and also pour the orange milk. then Sprinkle some water.
  • Seal the pot with a tight lid or an aluminum foil. Place on high heat for about 5 minutes. Place the pot on low heat for 10 minutes.
  • Switch off the stove and allow it to rest for another 10 minutes. Open the biryani and serve hot with a flavourful raita and chutney. You can also serve it with curry.

Published by Shrutika Shrivastava

Hey i'm shrutika .I love to cook.I am a blogger living in jabalpur. This is a blog where I post photos of my exotic and multicusine recipes also some tips and tricks about cooking.

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