Egg Biryani

A staple family favourite in India, egg biryani is a great way to end a long day. Treat yourselves and your family to a satisfying dinner that only requires you to cook ONE dish!

Egg Biryani
Prima

Preparation

  • Boil Double Deer basmati rice in water with some salt.
  • Drain the rice and keep it aside.
  • Now cut the boiled eggs into two pieces and keep aside.
  • Soak some saffron in milk and set aside.
  • Heat oil in a kadhai and add bay leaf, cloves, peppercorns, cardamoms and cinnamon stick. Sauté for few seconds, add green chillies, ginger and garlic, and sauté.
  • Add the chopped onion and fry for 2-3 minutes till they are translucent.
  • Add the thinly chopped tomatoes, salt, red chilli powder and turmeric powder. Mix well and cook until the oil begins separating. Add lemon juice in between.
  • Add yoghurt, mix well and add the boiled eggs.
  • Leave only for few seconds before turning off the gas.
  • Heat the kadhai and add a little bit of oil, half of the cooked rice and top it with a layer of egg masala.
  • Sprinkle the saffron, brown onions, few coriander and mint leaves.
  • Spread the biryani masala powder and a tsp of ghee all over.
  • Add the remaining rice, the remaining egg masala, brown onions, biryani masala, saffron, coriander and mint leaves, and toss gently.
  • Cook for 2-3 minutes.
  • Serve hot with raita.

Ingredients

  • 4 eggs (boiled and peeled)
  • 1 cup Double Deer basmati rice
  • 2 big onions finely chopped
  • 2 tomatoes finely chopped
  • 2 tablespoon yoghurt
  • 2 green chillies chopped
  • 4-5 cloves garlic chopped
  • 1 inch ginger minced
  • 1 bay leaf
  • 2-3 cloves
  • 2-3 peppercorns
  • 1 inch cinnamon stick
  • 1 black cardamom crushed
  • 1 green cardamom crushed
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon biryani masala powder
  • A pinch of saffron
  • 2 tablespoon milk
  • Vegetable oil
  • Ghee
  • 1 cup brown onions
  • 1/2 teaspoon fresh lemon juice
  • Fresh coriander leaves chopped
  • Few mint leaves chopped
  • Salt to taste

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