How to Make Egg Biryani at Home

About Egg Biryani:

Egg biryani is one of the most popular, aromatic, and delicious Indian rice recipe, which is loved by many non-vegetarian people.  Egg biryani is layered with spicy egg masala gravy, 70-80% cooked long grain basmati rice or biryani rice, spices, herbs, and ghee and then cooked on a low flame until its well cooked.  It can be served at lunch time or at dinner time with raita of your choice or with mirch ka salan.

Ingredients:

• 5-6 eggs.
• 2 cups of long grain basmati rice or biryani rice.
• 2 tablespoons of garlic ginger paste.
• 4-5 tablespoons of cooking oil.
• 3-4 tablespoons of ghee.
• 3-4 medium sized onions thinly sliced.
• 2 medium sized tomatoes finely chopped.
• 1/2 cup curd/yogurt.
• 1 teaspoon of cumin powder.
• 2 teaspoons of coriander powder.
• 1 teaspoon of turmeric powder.
• 1-2 teaspoons of garam masala.
• 2-3 teaspoons of store brought or homemade biryani masala.
• Red chilli powder to taste.
• Salt to taste.
• Some chopped coriander and mint leaves.
• A pinch of food colour or few strands of saffron soaked in warm milk.
• Slit green chilies to taste.
• Some whole spices like 5-6 cloves, 5-6 green cardamoms, 1 black cardamom, 2 cinnamon sticks, 8-10 black peppercorns, 2 bay leaves, and 2 star anise.
• Water as required to boil the rice and eggs.
• 1/4th cup of fried onions.

Note:  You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.

Boiling of Rice for Biryani:

1.  Wash the long grain basmati rice or biryani rice and soak it for at least 15-20 minutes.
2.  Then, strain the water and keep the soaked rice aside.
3.  Then, take a deep and heavy bottom pan and pour enough water to boil the rice.
4.  Then, add 1 bay leaf, 3-4 cloves, 2-3 green cardamoms, 1 cinnamon stick, 4-5 black peppercorns, and 1 star anise.
5.  Then, add one tablespoon of ghee or cooking oil and salt to taste.
6.  Then, mix all the ingredients well and turn on the flame.
7.  Then, let the water come to a boil on a high flame.
8.  Then, add on the soaked rice and cook the rice on a medium to high flame until its 70-75% cooked or just cook for 5-7 minutes.
9.  Then, switch off the flame and strain the rice and keep aside for later use.
10.  When rice cools down, discard all the whole spices from the rice.

Boiling of Eggs:

1.  Take a pan and add enough water to boil the eggs.
2.  Then, add eggs and turn on the flame.
3.  Then, boil the eggs on a medium to high flame for 10 minutes.
4.  Then, turn off the flame and let the eggs to cool down.
5.  Then, peel the eggs and keep aside for later use.

Marination of Eggs:

1.  Take a mixing bowl and add on the eggs.
2.  Then, prick the eggs with a fork or with a knife all over.
3.  Then, add salt to taste, 1/4th teaspoon turmeric powder, and red chilli powder to taste and mix well.
4.  Then, keep the marinated eggs aside for 10 minutes.

Shallow Frying of the Marinated Eggs:

1.  Take a pan and turn on the flame.
2.  When pan is hot, add 1 tablespoons of cooking oil.
3.  When oil is hot, add on the marinated eggs one by one and shallow fry them for 3-4 minutes on a low to medium flame.
4.  Then, turn off the flame and keep the shallow fried eggs aside for later use.

Preparation of Egg Biryani Masala:

1.  Take a deep and heavy bottom pan and turn on the flame.
2.  When pan is hot, add 2-3 tablespoons of cooking oil and 1-2 tablespoons of ghee.
3.  When the oil is hot, add 1 bay leaf, 2-3 cloves, 1 cinnamon stick, 1 star anise, 2-3 green cardamoms, 1 black cardamom, and 4-5 black peppercorns and saute them on a low to medium flame for 10-20 seconds.
4.  Then, add sliced onions and slit green chillies to taste and cook the onions on a high flame until its golden brown in colour.
5.  Then, add 2 tablespoons of garlic ginger paste and mix well.
6.  Then, cook the garlic ginger on a low to medium flame for 2-3 minutes or until raw flavour of the garlic ginger is gone.
7.  Then, add 1/2 teaspoon turmeric powder, red chilli powder to taste, cumin powder, coriander powder, garam masala, and biryani masala and mix well.
8.  Then, cook the spices on a low flame for 10-20 seconds.
9.  Then, add on the chopped tomatoes and salt to taste and mix well.
10.  Then, cover the lid and cook the tomatoes on a low to medium flame until tomatoes are soft and mushy.  Stir occasionally.
11.  Then, lower the flame and add curd/yogurt and some finely chopped coriander leaves and mint leaves and mix well.
12.  Then, cook the masala on a low to medium flame for 2-3 minutes.
13.  Then, add on the shallow fried eggs and mix with the masala nicely and then turn off the flame.

Layering of Egg Biryani:

Take a handi or kadai and make layers of cooked egg masala gravy and rice and garnish this with some chopped coriander and mint leaves, fried onions, 1/2 teaspoon garam masala, 1 tablespoons of ghee, and saffron soaked with milk and then cover with a lid.

Cooking Of Egg Biryani:

1.  Take a heavy bottom tawa or pan and heat the tawa/pan on a high flame.
2.  Then, lower the flame and place the handi layered with eggs and rice on the top of the pan/tawa.
3.  Then, cook the egg biryani on a slow flame for 20-30 minutes or until the egg biryani is well-cooked and then switch off the flame.
4.  Then, give 8-10 minutes of sanding time to the egg biryani and serve hot with any kind of raita of your choice or with mirchi ka salan.