Rgg biryani recipe – easy and delicious dish with rice and boiled eggs flavored with aromatic spices.
Biryani is one of the most popular Indian rice dishes and just the name of it can make you hungry with the wonderful aroma that comes from this flavored rice.
I love this egg biryani which is easy to make. It is not made in dum style but still there is no dearth of flavors and the eggs make it protein-rich too.
I have fried the eggs with spices here so that the eggs are also flavored with the spices.
This spice-laden dish is best served with any raita.
Lets see how to make egg biryani with this easy recipe.
Egg Biryani / Anda Biryani Recipe
Egg Biryani recipe
Category:Main
Cuisine:Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
egg biryani – a delicious Indian rice dish using eggs and flavored with aromatic spices.
Ingredients
- 1 cup basmati rice / long grained rice
- 1 onion medium-sized
- 3 eggs
- 1 tomato medium-sized
- 1 tsp ginger garlic paste
- 2 cloves
- 1 bay leaf
- 2 cardamoms
- 2 inch piece cinnamon
- 1/4 cup mint leaves / pudina
- 1 1/2 tbsp chopped coriander leaves / cilantro
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/4 cup yogurt / curd / dahi
- 1 1/2 tbsp oil
- Salt to taste
For rice
For masala
- 1 small bay leaf
- 3 cloves
- 1 green cardamom
- 2 inch piece cinnamon
- 1/2 tsp fennel seeds / sombu / saunf
- 1 star anise
For masala coating of eggs
- A pinch of turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp garam masala powder
- 1 tsp oil
- Salt to taste
Instructions
- Soak basmati rice in enough water for around 20 minutes.
- Hard boil the eggs, remove the shells and set aside.
- Meanwhile in a pan, dry roast the ingredients given for masala – bay leaf, cloves, cardamom, cinnamon and star anise together on low flame till they give out a good aroma. Add the fennel seeds and roast till they slightly change color. Remove from heat and grind the roasted ingredients together to form a coarse powder consistency.
- Slice onions. Finely chop the tomatoes. Pick the mint leaves and rinse them in water. Finely chop the coriander leaves.
- Heat oil in a pan. Add whole garam masala – bay leaf, cinnamon, cloves and cardamom. Fry for a few seconds. Then add the sliced onions and ginger garlic paste. Fry till onions turn golden brown.
- Then add the chopped tomatoes. Fry the tomatoes till they turn soft and mashed.
- Add salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, 1/2 tsp of the freshly ground masala powder and mix. Fry for a minute.
- Add the mint leaves and chopped coriander leaves. Add yogurt and mix well. Let this cook for a minute or till it almost dries up.
- Rinse the soaked rice 3-4 times till the water becomes almost clear. Add the drained rice to the pan and gently fry for a minute.
- Add 2 cups water and mix. Cover and let the rice cook on a low flame till all the water is absorbed by the rice and the rice becomes soft.
- Switch off the flame. Fluff the rice with a fork and set aside.
- Meanwhile for the eggs, make 2 small slits on the eggs lengthwise. Heat 1 tsp oil in a small pan. Add the eggs and fry for a couple of minutes till they become almost light brown in color. Then add salt, turmeric powder, red chilli powder and garam masala powder. Sprinkle 1 tbsp of water. Let this cook on a slow flame. Keep stirring regularly. Once the eggs are coated with the masalas and the water has dried up, remove from heat.
- Place the eggs on the prepared rice.
- Egg biryani is now ready to be served hot with a raita.
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