April 22, 2015

Egg Biryani

Had written this post long before but simply could not get enough time to finalise it. This is a long recipie, but once you master it you remember it. I have mostly used my chicken/mutton biryani recipe here. So I assume it's close to the taste of non-veg biryani, but with egg. (Assume because I do not know the taste of non-veg as I do not eat.) One can replace egg with paneer and vegetables too, need to give it a try soon. So here goes the recipe:


Serves 4-5 people

  • 6 Boiled Eggs cut into half lengthwise
  • 1.5 - 2 Cups Rice (Basmati or Long grain preferred)
  • 2 Large Onions finely chopped
  • 1 Large Onion sliced thinly lengthwise
  • 2-3 Medium tomatoes finely chopped
  • 1 teaspoon Red Chilli Powder (or as per taste)
  • 1/2 teaspoon Turmeric (Haldi)
  • 2-3 Big Bay Leaves (Tejpatta), if smaller add 5-6
  • 6-7 Cloves (long)
  • 1 Big Cardamom (Badi Elaichi)
  • 1 teaspoon Asafoetida (Hing)
  • 2 teaspoon Jeera
  • 1 tablespoon ghee
  • 2 tablespoon Oil for Shallow frying
  • Oil for frying the onions
  • 3-4 whole black pepper (Optional)
  • 2 tablespoons of broken Cashews
  • 1/2 cup of finely chopped coriander
  • Mixture of :
    • 2 tablespoons Milk
    • A pinch of Saffron strands
    • 1/2 teaspoon black pepper powder (optional)
    • salt to taste
    • 1/2 cup water


  1. Wash and soak the rice for half an hour
  2. Soak the saffron strands in the milk.
  3. Add enough water (to cook the rice) in a pan. Add 1 teaspoon Jeera, 2-3 Cloves (Long), 1 Bay Leaves (Tejpatta), and 3-4 Black pepper (This will make it spicy, but it's optional) and let it boil. Once it starts boiling put  the rice in it and let it cook. Do not cook the rice completely. Let it cook 80-90 percent, as it will cook full when we assemble the biryani.
  4. Once half cooked drain the water using a strainer, and immediately add 1  tablespoon of ghee into it and lightly mix it. (Do this very gently as we do not want to break the rice). Ghee adds to the flavour and taste.
  5. In another pan heat the oil for frying. Fry the thinly sliced lengthwise onions in it until dark red in colour. It almost looks as if it has overcooked or over fried. But we want that. Remove it on a tissue paper.

  6. Quickly fry the cashews. Just put in hot oil and remove immediately. This will give them a nice golden colour and make them a little more crunchy. Remove it on a tissue paper.
  7. In another pan or you can use the same pan, just take 2 tablespoon of oil. Once the oil is heated add 1/2 teaspoon of hing, 1 teaspoon of Red Chilli powder, 1/2 teaspoon of Haldi. and layer the eggs and let it cook for 5 minutes. Turn and again let it cook for 5 minutes. Remove it on a tissue paper.

  8. In the same add 1/2 teaspoon hing, 1 teaspoon Jeera, 2-3 Tej Patta, 3-4 Long, 1 Badi Elaichi and add onion. Once the onion is translucent add the tomatoes and finely chopped corainder. Add about 1/4 teaspoon of haldi, salt to taste(only for the masala) in it and Red Mirchi if required. Let the masala cook for 5-6 minutes
  9. In a Medium sized heavy bottom pan, first layer the masala, (If possible put the bay leaves at the bottom) this helps in not burning the biryani. Then arrange 5-6 pieces of egg, then put a layer of Rice, then the fried onion and Kaju pieces and then sprinkle around 1/3 (if 3 layers) or 1/2 if (2 layers) of the saffron, salt and water mixture evenly.

  10. Repeat the above process for the other layers. One can make 2 or 3 layers.
  11. Yummy Biryani is ready. Serve it hot.

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