Let’s cook some delicious Egg Biryani. This is a simple recipe that is easy to cook and doesn’t take a lot of your time. Just make sure that you have all the spices and do not forget the Basmati rice to give it that authentic flavor.Â
Simple Egg Biryani
How to cook a perfect Egg Biryani dish at home? Check out our Egg Biryani recipe that gives you an authentic Hyderabad Biryani taste.
Equipment
- Frying Pan
- Electric Rice Cooker
Ingredients
Frying the Eggs
- 8 Nos. Eggs (Boiled)
- 1 teaspoon Coriander Powder
- 1 pinch Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 tbsp Oil
Cooking the Biryani
- 2.25 cups Basmati Rice
- 6 teaspoons Clarified Butter (Oil can be substituted if required)
- 2 Nos. Bay Leaves
- 1 No. 2" Cinnamon stick
- 1 No Biryani Flower
- 1 No Star Anise
- 5 Nos. Cloves
- 4 Nos. Cardamom
- 1 No Black Cardamom
- 1 teaspoon Shahi Jeera
- 1 No Onion (Large) vertically sliced
- 2 teaspoons Salt (adjust to taste)
- ¼ cup Cashew nuts
- 1 tbsp Ginger Garlic Paste
- 5 Nos. Green Chillies
- 1 bunch Mint leaves
- 1 teaspoon Coriander leaves
- 3½ tbsp Biryani Masala powder (you can use the ready-made powder available in shops.)
- 2 cups Yogurt (Curd)
- 3¼ cups Water (Water is 1½ times the amount of Rice)
Instructions
Preparation
- Wash the Basmati rice and soak in water for about 45 minutes to 1 hour.
- Boil the Eggs, remove the shells and make about 4 longs cuts on the boiled eggs. Make sure that the cuts are not too deep to separate the Eggs. Keep them aside.
Frying the Eggs
- Make a paste of the Coriander powder + Turmeric powder + Cumin powder and coat the Eggs with the paste.
- Heat the Oil in a pan and fry the boiled Eggs until they are Golden brown.
Cooking the Biryani
- Heat the clarified Butter in a Pan and throw in the Bay Leaves + Cinnamon sticks + Biryani flower + Star Anise + Cloves + Cardamom + Black Cardamom + Shahi Jeera + Onions and fry until the Onions turn Golden Brown in color.
- Add Cashew nuts + Ginger Garlic paste + Green Chillies + Mint Leaves + Coriander Leaves + Biryani Masala and Salt. Mix well
- Add the Curd and let it cook for 2 minutes.
- Add water to this and bring it to boil.
- Transfer the Water + Masala to a electric Rice cooker.
- Add the drained Rice to it.
- Turn on the Rice Cooker and let it cook until it is completed.
- Garnish with Eggs.
Notes
- You can mix a few Saffron strands in a 2 tbsp of warm milk and sprinkle it on the Biryani at the end.
- You can also garnish with a little chopped Coriander leaves.
- Serve with a garnish of sliced (round) Onions and a wedge of Lemon.
Nutrition
Calories: 222kcal
Tried this recipe?Let us know how it was!
Starting to cook this one now. Lets see how it turns out! 🙂 recipe seems simple and easy.