Food blogger Koushik Maji sent us this detailed recipe for egg biryani.
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Egg Biryani
Recipe and photograph: Courtesy Koushik Maji/Recipes of Home
We all know biryani is every Indian's favourite dish.
But few people know how to cook it well at home.
I am sharing this simple and super delicious biryani recipe for beginners.
Preparation Time: 15 minutes
Cook Time: 1 hour 10 minutes
Serves: 4
Ingredients
For egg masala
- 5 to 6 boiled eggs
- 4 to 5 tbsp oil
- 3 to 4 medium-size sliced onions
- 2 to 3 medium-size chopped tomatoes
- 1 bay leaf
- 2 to 3 green cardamom
- 3 to 4 cloves
- 2-inch cinnamon
- 1 black cardamom
- 2 tsp cumin seed
- 1 tbsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 2 tsp biryani masala
- 4 to 5 tbsp curd (sweet one)
- Salt to taste
- 3 to 4 tbsp coriander
- 2 to 3 tbsp mint leaves
For cooking rice
- 400 gm basmati rice
- 2 litres water
- 2 tbsp salt
- 4-5 green cardamom
- 3 to 4 cloves
- 1 black cardamom
- 2-inch cinnamon
- 1 tbsp cumin seed
- 1 mace
- 1 tbsp rose water (optional)
- 1 tbsp kewra water (optional)
For cooking biryani
- 3 to 4 tbsp oil or desi ghee
- 50 ml hot milk
- 8 to 10 saffron or Kesar
- 1 tbsp rose water
- 1 tbsp kewra water
Method
- Wash and soak rice for up to 30 minutes.
- Boil eggs and potatoes. Alongside, make saffron milk by adding 50 ml hot milk with 8 to 10 strands of saffron. Set aside until milk turns white to yellow.
- Pour oil in a pan and add sliced onions.
- Fry them in medium flame till they turn completely golden brown. Remove and drain the excess oil in kitchen tissue.
- To make egg masala add 5 to 6 tbsp oil in a pan.
- Add whole spices and saute on medium flame.
- Add 1 tbsp ginger-garlic paste and saute in medium flame until raw smell completely disappears.
- Add 2-3 chopped tomatoes, turmeric, salt, Kashmiri red chili powder and cook until tomatoes become translucent.
- Add 4 to 5 tbsp hung curd and mix with the gravy.
- Add a little water, coriander leaves, 2 tsp biryani masala powder to this gravy.
- Add boiled eggs, potatoes, fried onions, and gently mix.
- For cooking rice for biryani in a deep pan pour water and add 2 tbsp salt, 4 cloves, 3 green cardamom, 1 black cardamom,1 mace, 1 tsp cumin seed, oil, rose water and kewra water.
- When water starts boiling add soaked rice and cook rice up to 60% to 70%.
- Drain the excess water from rice and let it cool. (The rice stock can be stored to be used later.)
- For layering egg biryani grease 4 to 5 tbsp oil or ghee to the bottom of handi.
- Add the first layer of boiled biryani rice at the bottom of the handi.
- Next, make a layer of egg masala gravy over it and sprinkle some chopped coriander and mint leaves over it.
- Spread the second layer of rice over it.
- Pour kesar milk, 2 cups of rice stock, 1 tbsp rose water, 1 tbsp kewra water and 3 tbsp desi ghee over it. You may also add the oil used for frying onions instead of desi ghee.
- Finally, seal the handi with foil paper or wheat dough and let it sit 2-3 minutes on high flame and 15 minutes on low flame.
- To avoid direct heat, you can place handi over tawa.
- After you switch off the flame, don't open the handi for another 20 minutes.
- Before serving, carefully open the lid and fluff the rice from one side with a sharp spatula.
- Serve hot with some salad, raita or any meat gravy.
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