Introduction to Special Egg Biryani:

Special Egg Biryani is a delicious and fragrant Indian rice dish that features boiled eggs, basmati rice, and a variety of spices. Typically, the eggs are hard-boiled and sometimes lightly fried before they are combined with the spiced rice, which is cooked with onions, tomatoes, ginger, garlic, and whole spices such as cardamom, cloves, and cinnamon

 

Ingredients for Egg Biryani:

• Boiled eggs: 6 nos.                                                                           tbsp=Tab

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•  Basmati Rice: 2 US cup measure (around 350 grams)                    tsp=Tea spoon 

For the Egg Masala:

• Whole garam masala & spices
• Green cardamom 3
• Cinnamon, 2 pieces
• Cloves 4
• Black cardamom 1
• Star Anise 1
• Bay leaf 1
• Shahjeera 1/2 tsp
• Onions, sliced, 2 medium (150 grams)
• Ginger garlic paste, 2 tsp
• Tomato purée or paste, readymade 6 tbsp
• Green chillies, slit 4
• Whisked curd 2 tbsp
• Mint leaves, 3 tbsp
• Coriander leaves chopped, 3 tbsp
• Turmeric powder 3/4 tsp
• Red Chili powder 1 tsp
• Coriander powder, 1 tsp
• Crushed Pepper 1/2 tsp
• Biryani Masala 2.5 tsp  (Readymade or store bought)
• Salt, 1/2 teaspoon
• Refined oil 2 tbsp

Best cooking oil for cooking : 5 Best Oil For Cooking Steak

For cooking the Rice and assembling the Egg Biryani:

• Basmati Rice2 US cups (around 350 grams)
• Salt-1 tbsp
• Green cardamom-3
•  Cloves 4
•  Cinnamon, 2 pieces
• Shahjeera 1/2 tsp
• Ghee 2 tsp + 1 tbsp
• Barista 1 medium onion (3 tbsp barista or fried onions)
• Mint leaves 15-20
• Saffron soaked in warm milk 10-15 strands

Preparation: –

• Boil the eggs, shell & set aside.
• Slice the 3 medium onions and take out 1/3 (1 medium onion). Fry it in oil till golden to be used as birista (fried onions).  Chop the coriander leaves, slit the green chillies, and take out the mint leaves.
• Also whisk 2 tbsp. curd/plain yoghurt and set aside.
• You can use ready-made (packaged) tomato purée or paste. (In case you don’t have readymade tomato purée, you can blend 2 medium sized red tomatoes, cubed and use that instead,The colour and taste could vary.)
• Soak the saffron in warm milk.
• Wash & soak the Basmati Rice for 30 minutes.

 

I recommend olive oil and avocado oil for the best cooking results:

• Amazon olive oil
• Amazon avocado oil
• Daraz olive oil

Process:

FOR THE EGG MASALA:

• Take a Karai & heat 2 tbsp oil.
• Add all the whole garam masala & spices.
• Allow them to splutter, & then add the sliced onions. Fry them on medium heat for around 10 minutes till they are light brown in colour.
• Add the ginger garlic paste, mix it well & fry for around 2 minutes on low heat till the raw smell is gone.
• Now add the tomato purée and around 2-3 tbsp water and give it a mix.
• Also add all the spice powders and salt.
• Mix & fry on medium heat for 3-4 minutes till these are cooked and oil separates. –
• Now reduce heat to low and add the whisked curd, mix well, & cook continuously for around 3-4 minutes ins till oil separates. –
• Add in the boiled eggs, mix it well, add 1/2 cup of water, and keep cooking for another 2-3 minutes till you have a thick gravy coating the boiled eggs.
• Lastly, add the chopped coriander leaves, mint leaves, & slit green chilies.
• Mix & simmer for another 2 minutes till you have a thick gravy and it coats the boiled eggs. –
• Switch off heat and set aside the egg masala.

FOR THE RICE: –

• Boil 1 liter water in a pan on high heat. –
• Add all the whole spices, 2 tsp ghee, and 1 tbsp salt. The water should be very salty.
• Once it comes to a boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 90% done. This should take 7-8 minutes.

TO ASSEMBLE THE BIRYANI:

 

• Take a flat bottomed pan and brush with 1 tablespoon ghee on the base of the pan.
• Now arrange half of the cooked rice and spread the egg masala along with the gravy uniformly on the rice.
• Add the mint leaves over the egg masala and spread the balanced cooked rice over this.
• Sprinkle 3 tsp ghee, the saffron milk, and the birista (fried onions) on the rice.
• Close with a lid and cook covered on DUM on low heat for 6-7 minutes.
• Let it rest for 15 minutes before mixing the rice and eggs evenly.

How to Serve Egg Biryani:

 

Biryani and Raita are a traditional Indian food combination that go well together. Here’s how to present them for a tasty meal:

Serving Method:
Serving Bowls: Set individual serving bowls on the table.
Biryani: Spoon the biryani into the bowls, making sure it is evenly spread.
Raita: Provide a small portion of raita in a different bowl or ramekin.
Accompaniments: If you are offering extra sides such as salad, papad, or chutney, set them in small bowls or ramekins as well.