Egg biryani is a delicious, aromatic and flavorful rice dish which doesn't consume much of your time and also a rich source of protien. This egg biryani is a brilliant rice preparation, loaded with the richness and magic of Indian spices. This is an ideal dish for house parties and would definetly gain you applause...as everyone is surely going to love it. The egg biryani goes well with any raita and salan... today I have served it with my Yummy chicken marinade.
Ingredients :
400 gms/ 2 cups Basmati rice
3 cups water
1 medium onion sliced
3 medium tomatoes chopped
5-6 boiled eggs
1/4 cup curd
1 tsp red chilli powder
1 tblsp biryani masala powder
1 bay leaf
2-3 green cardamom
2-3 cloves
1/2 inch piece cinnamon
2 tblsp ghee
salt to taste
2 big onions sliced and caramalized
1/4 cup mint leaves chopped
4-5 cashewnuts roasted
few kesar strands soaked in milk
Masala for grinding :
5-6 cashewnuts
1 tsp soaked poppy seeds
1 tsp fennel seeds
1 tsp cumin seeds
12-13 garlic flakes
1 inch piece ginger
5-6 green chillies
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
1/4 tsp salt
Method :
1. Heat 1 tsp ghee in a kadai on medium flame, add 1/2 tsp red chilli powder, 1/4 tsp turmeric pd.and 2 pinch salt. saute for a while ... then add 1 tsp water, mix well. Add in the boiled eggs and saute.
2. When the eggs are well coated with the masala, remove from flame and keep aside.
3. In a blender blend all the masala to be ground to a smooth paste.
4. Now take a heavy bottomed non stick vessel and heat ghee on medium heat. Add the whole spices along with bay leaf.
5. Add the chopped onion and saute till they turn golden. later add the chopped tomatoes and the ground paste and saute until the tomatoes turn soft.
6. Add the curd, chilli powder, biryani masala powder and mix well.
7. Now add the rice, salt and water. Mix well and close the lid tight. Let cook on medium heat for 8-10 minutes.
8. Open the lid and add the sauted masala eggs, caramalized onion, mint and coriander leaves and the kesar milk.
9. Cover with lid again and let it rest ... so that the flavours of masala is incorporated into the eggs.
10.Serve hot with any raita/ pickel/ papad/ salan.
400 gms/ 2 cups Basmati rice
3 cups water
1 medium onion sliced
3 medium tomatoes chopped
5-6 boiled eggs
1/4 cup curd
1 tsp red chilli powder
1 tblsp biryani masala powder
1 bay leaf
2-3 green cardamom
2-3 cloves
1/2 inch piece cinnamon
2 tblsp ghee
salt to taste
2 big onions sliced and caramalized
1/4 cup mint leaves chopped
4-5 cashewnuts roasted
few kesar strands soaked in milk
Masala for grinding :
5-6 cashewnuts
1 tsp soaked poppy seeds
1 tsp fennel seeds
1 tsp cumin seeds
12-13 garlic flakes
1 inch piece ginger
5-6 green chillies
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
1/4 tsp salt
Method :
1. Heat 1 tsp ghee in a kadai on medium flame, add 1/2 tsp red chilli powder, 1/4 tsp turmeric pd.and 2 pinch salt. saute for a while ... then add 1 tsp water, mix well. Add in the boiled eggs and saute.
2. When the eggs are well coated with the masala, remove from flame and keep aside.
3. In a blender blend all the masala to be ground to a smooth paste.
4. Now take a heavy bottomed non stick vessel and heat ghee on medium heat. Add the whole spices along with bay leaf.
5. Add the chopped onion and saute till they turn golden. later add the chopped tomatoes and the ground paste and saute until the tomatoes turn soft.
6. Add the curd, chilli powder, biryani masala powder and mix well.
7. Now add the rice, salt and water. Mix well and close the lid tight. Let cook on medium heat for 8-10 minutes.
8. Open the lid and add the sauted masala eggs, caramalized onion, mint and coriander leaves and the kesar milk.
9. Cover with lid again and let it rest ... so that the flavours of masala is incorporated into the eggs.
10.Serve hot with any raita/ pickel/ papad/ salan.
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