Egg biryani is a dish that is generally served in a handi in biryani specialist restaurants. The quantity in a handi is enough for everyone to have a satisfying meal, especially since no one can stop with the first serving. Loved by non-veg lovers of all types and even those vegetarians who eat only egg (eggitarians?!), egg biryani is a great pot dish for any season and occasion.
Just like all other biryanis, there are many styles of egg biryanis too. You have the regular one which I am sharing here. This can be made without a lot of vegetables and just with tomatoes and onion. This biryani can be made in a pressure cooker, or rice cooker too.
The other types of egg biryani are Hydrabadi style egg dum biryani, Egg roast biryani and egg bhurji biryani.
One of the key ingredients in a biryani is the biryani masala – the mix of spices that give flavour to the whole dish. Biryani masalas from various brands are easily available in the market. Some come pretty close to giving good flavours but others don’t. You’ll have to experiment to see what works for your tastes. The next best thing to do is make your own biryani masala before you get started. I am not using any special masala in this recipe.
- Eggs 4
- Rice 4 cups (Boiled)
- Onions 2
- Tomato 2
- Curd 1 cup (whisked)
- Green Chillis 1
- Ginger-Garlic Paste 1 teaspoon
- Red Chilli Powder ½ teaspoon
- Turmeric Powder ¼ teaspoon
- Salt ¼ to ½ teaspoon
- Green Coriander Leaves 1 tablespoon (Chopped)
- Garam Masala Powder ½ teaspoon
- Cumin Seeds 1 teaspoon
- Cloves 5
- Black Peppercorns 6
- Bay Leaf 1
- Cinnamon Stick ½ inch
- Oil 2 tablespoons
Boil the eggs. The eggs should be hard boiled ones, boiled for about 12 to 15 minutes.
Rice should be cooked about 1 to 2 hours beforehand and should be fluffy, yet dry.
Slice the onions and chop the tomatoes and green chillis.
Heat a nonstick pan over low heat. Add oil and let it warm up a bit. Put in the whole masalas like the cumin seeds, cloves, black peppercorns, cinnamon stick and bay leaf.
When the cumin seeds splutter add the sliced onions. Let them caramelize for about 10 minutes. Stir once in a while.
When the color changes to golden brown, add the Ginger-Garlic paste.
Saute a little and then add the tomatoes and green chillis.
Cover with a lid and let the tomatoes cook until they get softer. Again, stir once or twice in between.
Now, season with the salt, red chilli powder, turmeric powder, garam masala powder.
Shell the eggs and add 3 to the gravy mixture. (Keep aside one to use for garnish while serving.)
Let them remain whole, else they will break and get mixed up all over.
Saute the eggs so that they get fried on all sides
After about 5 minutes, add the curd.
Cover and let it simmer for a minute. Finally, add the boiled rice. Mix well and then cover with a lid and let it take in the flavors.
When the biryani looks done well, garnish with the green coriander leaves and the remaining egg ( halved )and shut off the flame.
According to the quantities mentioned in the recipe, you can use around 4-5 eggs for 4 cups of boiled rice. But if you are expecting more people, you can increase the quantity of eggs if you wish.
The last important tip for a good biryani is knowing how much water to add, especially if you are making it in a pressure cooker. You’ll have to turn off the gas just before the first whistle blows and the cooker is in full pressure so that the rice doesn’t smush up.
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