Egg biryani recipe – Basmati rice cooked with spices and fried onions and cooked with fried boiled eggs and nuts. This is a flavor-packed delicious rice recipe with eggs.
It has a touch of Kerala in it where raisins and ghee are added. While it is only optional, I recommend you to follow the recipe for best results. Boiled eggs are fried with spices and put on top of the rice. Generally, we don’t pressure cook the eggs. The rice pot is just closed with a lid while there is space for the air to circulate.
It is always the rice consistency and the right amount of spices contribute majorly to the best outcome of the biryani. If you have the fried onion stock ready, then this recipe is easy as a breeze. soaking the rice is a must for the softness of the grains as we cook very fast.
some of the other biryani recipes:
chicken dum biryani
pressure cooker veg biryani recipe
veg dum biryani recipe
easy mutton biryani recipe in a pressure cooker
one pot mushroom biryani recipe
Egg Biryani video recipe
How to make one-pot egg biryani
Wash and soak the basmati rice in water for 30 minutes
Melt ghee in a pan and fry the cashews and raisins until roasted. take it out and keep it aside until use.
In the same pan, add sliced onions and salt for the onions. Fry the onions in medium heat until brown.
When the onions turn brown, take it out and set aside until use.
Prick holes all over the boiled eggs and again, in the same pan, fry it.
Add turmeric powder, chilli powder and start frying it until it turns slightly toasted all over.
Keep all the whole spices ready.
Add the whole spices to the pan along with tomatoes and fry for a minute.
Further, add ginger garlic paste and fry again for some more time until the raw smell leaves.
add little water, close and cook for few minutes until tomatoes are soft.
Take half of the fried onions along with chopped mint leaves, chopped coriander leaves, turmeric powder, and chilli powder.
Fry well until well combined and mushy. add water and salt. Water to be added is 1.50 i.e., for 1.25 cup rice, take 1.50 cups water. 0.25 cups extra water than the 1:1 measure since we are cooking it in a pot.
When the water starts boiling, drain and add the soaked rice, mix well and again let it come to a boil.
Place the fried eggs on top followed by leftover fried onions, coriander leaves, sprinkle garam masala on top of it.
Close and cook for 8 minutes low flame. put off the flame and do not open for another 5 minutes. open after 5 minutes and fluff it up.
serve the delicious egg biryani hot with raita.
Egg Biryani recipe
Print Recipe
Egg biryani recipe
Prep Time15 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr25 minutesmins
Servings: 4people
Ingredients
1.25cupsbasmati rice
2tspghee
1tbspcashews
2tbspcashews
4-5largeonionsfinely sliced.
salt to taste
4largeeggs
1/4tspturmeric powder
1/4tspchilli powder
1nobay leaf
1nokapok buds
1nostar anise
1/2tspstone flower
4no cloves
1inchcinnamon stick
1thinmace strand
3podscardamom
Instructions
Soak the basmati rice in water for 30 minutes.
Melt ghee in a pan/pot and fry the cashews and raisins until roasted slightly. take out and keep it aside until use.
in the same pan, fry onions with salt until they are golden brown. take it out and keep aside until use.
Again in the same pan, add all the whole spices followed by tomatoes.
fry for a minute and add ginger garlic paste. fry till the raw smell of ginger garlic paste leaves.
sprinkle little water to the pan, close cook for few minutes until the tomatoes are soft.
open and half of the fried onions, chopped coriander leaves, chopped mint leaves, chilli powder, turmeric powder, and salt.
fry till they are all combined together. add 1.5 cups water to it. mix once
let it boil. drain and add the soaked rice. mix once. let it come to a boil again.
place the fried eggs on top and sprinkle leftover fried onions, coriander leaves.
further, sprinkle garam masala all over. close and cook in simmer for 8 minutes.
put off the flame and let it rest for another 5-10 minutes before you disturb it.
Zafrani biryani: One of the links to the biryani with royalty remains is that of saffron-infused milk or ghee added to the layers of rice to bring oomph and separate the dish from plebeian food.
Egg dum biryani recipe – Hyderabadi egg dum biryani made with basmati rice, spices, herbs, yogurt and saffron. Biryani is an amazing invention of the mughals and had been loved across the globe for its unique aroma, flavor & taste.
Here are the health benefits of egg biryani: Egg biryani is a very healthy and nutritious food. The yolk contains 1.33 gm of cholesterol per 100 gm's and is a rich source of vitamin A, B vitamins, calcium, phosphorous, lecithin and iron.
Biryani masala has some key ingredients like shahi jeera (caraway seeds) and dagad phool (stone flower, kalpasi) which are not used to make garam masala. Here is a picture of the caraway seeds. They look similar to cumin but these are thinner, darker and longer than the cumin seeds.
By cooking the chicken and gravy together, all of the spices blend nicely, and the chicken tastes great. Butter, meat stock, edible fragrance, rose water, milk and kewda should be added in the biryani while layering the rice properly over the chicken.
Biryani is made using the draining method of cooking--which basically means the rice is par-boiled in water, and then drained, dried and used to layer up. Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish.
Enjoy the spicy and flavorful biryani with these accompaniments for a wonderful Indian meal. The best accompaniments for biryani are raita, pickle, chutney, and salan.
What is the secret of biryani smell? Cook rice in boiling water which is infused with cinnamon sticks, cloves, star anise, nutmeg, fennel seeds and a squeeze of lemon. This adds fragrance to the biryani rice.
Biryani masala is a blend of aromatic spices like cardamom, cloves, cinnamon, rose petals and mace etc. It's used to bring flavor and specially aroma in your dish. The spices that are used in making this masala are quite unique, and their proportions are also critical. This masala doesn't have a lot of sharpness to it.
The traditional process of Chicken Biryani starts by marinating meat in yogurt along with spices and herbs. The raw/uncooked marinated meat is layered at the bottom of a wide pot followed by another layer of par cooked basmati rice, herbs, saffron infused milk, fried onions and ghee or attar (edible essential oil).
It is low in glycemic index, reduces spikes in blood sugar levels. Eggs are a powerhouse of proteins, vitamin B, phosphorus, and minerals that help to protect your immune system. This makes a great power packed nutritious meal with a combination of carbohydrates, proteins and fats in perfect amounts.
Given that biryani contains rice, oil and red meat, people often consider it to be carb-rich and unhealthy. But let us tell you, it is not actually so. In fact, a study, published in the African Journal of Food Science and Technology, finds that a hearty plate of Hyderabadi biryani may be beneficial for your health.
Adding cumin, turmeric, and ginger to the Chicken biryani is a digestive enzyme. Cumin speeds up the activities of the digestive enzymes enabling the liver to release bile. Due to the release of bile, the body starts to process the fat, making it ready for excretory activity.
Now as answer of your question, biryani is actually combination of different spices. All of these contributes to its wonderful aroma but kewra essence/water and saffron essence really helps in its wonderful aroma.
Biryani masala is a blend of aromatic spices like cardamom, cloves, cinnamon, rose petals and mace etc. It's used to bring flavor and specially aroma in your dish. The spices that are used in making this masala are quite unique, and their proportions are also critical. This masala doesn't have a lot of sharpness to it.
Add a lot of ghee and saffron milk to the rice layers. The steam from the marinade will finish cooking the rice. Always try using hung curd while preparing biryani. Strain the curds using a strainer or cloth then beat it up evenly without any lumps then add the same to the meat or chicken while marinating them.
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