Egg Biryani Recipe:
How To Make Egg Biryani:
Egg Biryani is a flavorful and aromatic rice dish that combines fragrant basmati rice, hard-boiled eggs, and a medley of spices. The Hyderabadi Egg Biryani, renowned for its rich taste, is a variant that elevates the culinary experience. To prepare this sumptuous dish, begin by boiling eggs and cooking basmati rice separately. For the Hyderabadi touch, infuse the rice with saffron strands and aromatic spices during the cooking process.
In a separate pan, sauté finely chopped onions until golden brown and add ginger-garlic paste for a robust flavor. Incorporate tomatoes, green chilies, and a blend of spices like cumin, coriander, and garam masala to create a fragrant masala base. Add boiled eggs to this mix, ensuring they absorb the flavors.
Layer the cooked rice and egg masala in a biryani pot, creating a symphony of tastes. Garnish with fried onions, mint, and coriander leaves for added freshness. Dum cook the biryani to allow the flavors to meld and permeate every grain of rice. Serve this Hyderabadi Egg Biryani hot, accompanied by raita, and relish the harmony of spices and textures in each delightful bite.
How To Make Egg Biryani:
Sure, here's a simple Egg Biryani recipe:
Ingredients:
- 2 cups basmati rice
- 4 eggs, hard-boiled and peeled
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 1/4 cup chopped cilantro (coriander leaves)
- 1/4 cup chopped mint leaves
- 2 teaspoons ginger-garlic paste
- 1 teaspoon biryani masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 2-inch cinnamon stick
- 2 bay leaves
- 1/4 cup ghee or oil
- Salt to taste
Instructions:
1. Rinse the rice in cold water until the dust clear in the water. Soak the rice in water for about 35 minutes, then drain.
2. Heat ghee or oil in a large pan, pot. Add cumin seeds, cardamom, cloves, cinnamon, and bay leaves. Sauté for a minute until fragrant.
3. Add sliced onions and cook until golden brown.
4. Add ginger-garlic paste and sauté until the golden brown and raw smell disappears.
5. Stir in tomatoes, biryani masala, red chili powder, and turmeric powder. Cook until the tomatoes are soft.
6. Add yogurt, chopped cilantro, and mint leaves. Cook for a couple of minutes.
7. Gently place the boiled eggs in the mixture, ensuring they are coated with the masala.
8. In a separate pot, bring water to a boil. Add salt and the soaked, drained rice. Cook until the rice is 70-80% cooked. Drain the water.
9. Layer the partially cooked rice over the egg masala mixture in the pot.
10. Cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes until the rice is fully cooked and the flavors are well absorbed.
11. Gently fluff the rice with a fork, ensuring not to break the eggs.
Serve hot with raita or a side salad. Enjoy your homemade Egg Biryani!
