Egg Briyani
egg biriyani is a healthy dish which can be served as dinner or lunch.It has amazing flavours.Try this egg biriyani dish into your home.
Ingredients
- 2 cup soaked,washed & dried basmati rice
- 4 cinnamon
- 1 black cardamom
- 4 boiled egg
- 2 sliced onion
- 4 clove
- 1 tbsp garlic paste
- 3 sliced & slit green chilli
- 1 tbsp red chilli powder
- 1 cup yoghurt (curd)
- 3 tbsp milk
- 1 tbsp kewra
- 6 green cardamom
- 4 bay leaf
- salt as required
- 2 tbsp refined oil
- 1 star anise
- 1/2 tbsp mace powder
- 1 tbsp ginger paste
- 1 tbsp garam masala powder
- 2 pinches salt
- 2 sprigs mint leaves
- 1 pinch saffron
- 7 cup water
Instructions
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For preparing this easy lunch/dinner recipe, wash and soak rice for about 30 minutes.
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Soak the saffron in luke warm milk.
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Heat oil in a pan over moderate flame. Add sliced onions and fry until golden brown. Once done, keep them aside in a plate.
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For preparing eggs, hard boil the eggs and pierce them randomly with a fork.
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Lightly fry the eggs in the remaining oil. Remove and keep aside.
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Take some oil in a pan, add the whole spices and cook till they begin to splutter.
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Add ginger and garlic paste and saute until the raw smell goes off.
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Add chili powder and garam masala powder.
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Saute just for few seconds. Now, add yoghurt, salt and mint leaves.
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Add eggs, along with ¾ of the fried onions, stir well and cook over medium-low heat until the gravy thickens. Remove it from the stove and set aside.
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For preparing the biryani, bring 6 cups of water to a boil and add the spices and salt.
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Allow it to simmer for 4 minutes.
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Add the rice and drain it when cooked al dente.
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Reserve 1 cup of the water.
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Add half of the rice to the pot, layer the eggs along with masala.
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Layer again with the remaining rice. sprinkle the mint leaves and the rest of the fried onions.
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Also pour the saffron soaked milk.
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Sprinkle the reserved water and the kewra water.
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Seal the pot with a tight lid or an aluminum foil.
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Place on high heat for about 5 minutes.
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Place the pot over a girdle on low heat for 10 minutes.
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Switch off the stove and allow it to rest for another 10 minutes.
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Open the biriyani and serve hot with a flavorful chutney.