Biryani is most common and popular recipe in South Asia. In India and Pakistan People loves spices and Biryani is a set of rice based foods made with Basmati rice, spices, egg, chicken, meat, fish or vegetables. Biryani originated from Indian City of Hyderabad and became part of Hyderabadi cuisine during the rule of Nizam of Deccan. Hyderabadi Mutton Biryani is still famous all over the world for its authentic flavors. Egg biryani is also a very popular Biryani recipe where we use eggs instead of meat or chicken with the usual spices. My egg biryani recipe is easy to make and I hope you find it easy too. You can serve Egg biryani at dinner parties. Serve hot with raitaa, green salad and thinly sliced onions.
Ingredients
1 kg Basmati rice
10 egg hard boiled
2 small onions
2 cup yogurt
4 tomatoes
6-8 green chilies
2 bay leaves
1 tbsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
5 cloves
5 cardamon
3 green cardamon
8-10 black pepper
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp gram masala powder
1 tsp ginger paste
1 tsp garlic paste
1 tbsp lemon juice
Salt to taste
Method
Wash the Basmati rice and soak at least 30-40 minutes. Fry onions until golden brown. Remove all the onions and place on absorbent paper.
Shell the boil eggs and give for long cuts on the white portion of each egg without separating it.
Heat oil in a pot, Add bay leaves, cardamon, cinnamon stick, cumin seeds, cloves, black pepper, red chili powder, coriander powder, turmeric powder, ginger paste, garlic paste, salt, lemon juice, green chilies, green cardamon, yogurt, and sliced tomatoes. Cook until done and oil start to separate.
Now add boiled eggs into gravy and mix well until the eggs get coated with the spices. Remove the eggs and set aside.
1 liter water add into gravy and boil the gravy now add soak rice and cook over a medium heat until the rice is tender and water is absorbed.
Sprinkle gram masala powder over it. Add eggs and mix well.
Delicious Egg biryani is ready to serve. Serve hot with raitaa, green salad, and thinly sliced onions.
1 kg Basmati rice
10 egg hard boiled
2 small onions
2 cup yogurt
4 tomatoes
6-8 green chilies
2 bay leaves
1 tbsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
5 cloves
5 cardamon
3 green cardamon
8-10 black pepper
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp gram masala powder
1 tsp ginger paste
1 tsp garlic paste
1 tbsp lemon juice
Salt to taste
Method
Wash the Basmati rice and soak at least 30-40 minutes. Fry onions until golden brown. Remove all the onions and place on absorbent paper.
Shell the boil eggs and give for long cuts on the white portion of each egg without separating it.
Heat oil in a pot, Add bay leaves, cardamon, cinnamon stick, cumin seeds, cloves, black pepper, red chili powder, coriander powder, turmeric powder, ginger paste, garlic paste, salt, lemon juice, green chilies, green cardamon, yogurt, and sliced tomatoes. Cook until done and oil start to separate.
Now add boiled eggs into gravy and mix well until the eggs get coated with the spices. Remove the eggs and set aside.
1 liter water add into gravy and boil the gravy now add soak rice and cook over a medium heat until the rice is tender and water is absorbed.
Sprinkle gram masala powder over it. Add eggs and mix well.
Delicious Egg biryani is ready to serve. Serve hot with raitaa, green salad, and thinly sliced onions.
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