Egg Biryani
For lazy Sundays when I crave biryani and do not have any meat in my fridge, this recipe came to my rescue, I came across this recipe on youtube from the HomeCookingShow in India. This is hands-down the best egg biryani recipe, and I have even tried the same with chicken! The below recipe serves 5-6 people, but for me and my husband, I reduce the ingredients to half. Let's not waste any time and get cracking...
- Onion - 3 no. (thinly sliced)
- Boiled Egg - 6 nos.
- Curd - 1/2 cup
- Chili Powder - 3 tsp
- Coriander Powder - 1 tsp
- Turmeric Powder - 1 tsp
- Garam Masala - 1 tsp
- Cinnamon - 1-inch piece
- Star Anise - 1 no.
- Cardamom Pods - 3 nos.
- Cloves - 8 nos.
- Bay Leaf - 2 nos.
- Green Chili - 3 nos. (slit)
- Ginger Garlic Paste - 1/2 tsp
- Tomato - 3 nos. chopped
- Salt - 2 tsp + as required
- Coriander Leaves - 1/2 bunch
- Mint Leaves - 1/2 bunch
- Basmati Rice - 300 gms
- Oil - 4tbsp
- Water - 500 ml
Method
Wash the rice well. Boil the eggs, peel and make slits on them. Heat a pan with 2tbsp oil and fry/birista/barista/berasta 2 onions and keep them aside, they should look caramelized. In the same pan, add 1 tbsp oil, turmeric powder, red chili powder, salt and add the boiled eggs. Fry the eggs and keep them aside. Take a pressure cooker, (I used my electric cooker) on medium browning speed and add 1 tbsp oil to the cooker, and roast the whole spices. Add onions and saute them. Add green chilies, ginger garlic paste and saute along. Add tomatoes, cook them till they are mushy and add some salt. In a bowl, take the curd, add chili powder, coriander powder, turmeric powder, garam masala, and mix well. Add the whisked curd mixture to the cooker and cook for 5 minutes. After 5 minutes, add coriander leaves, mint leaves, and mix well. Add the rice and gently mix it. Add water (500 ml water for 300 ml rice) and check for seasoning. Add a teaspoon of salt if required. Now place the eggs on top of the rice, add fried onions, chopped coriander leaves, and close the pressure cooker. I pressure cooked it for 10mins on medium pressure, let the pressure cooker rest for about 10 minutes before opening. Serve the biryani hot with some raita and salad by the side. I love to have this with Boondi raita.
If you try this recipe do give me a shoutout @thepintopost on Instagram.
