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Egg Biryani

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes

Equipment

  • Pots and Spoons
  • Chopping board and knife
  • Kettle for hot water

Ingredients
  

Egg Masala

  • 6 hard boiled eggs
  • 4 tbsp vegetable oil
  • 2 inch cinnamon stick
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 6 cardamon
  • 1 tsp mace
  • 1/2 tsp nutmeg powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp chilli powder I use Deggi Mirch Powder
  • 1 tsp garam masala powder
  • 1 tsp dried fenugreek leaves
  • 1 large finely chopped onion
  • 300 gms canned chopped tomatoes or 3 large fresh tomatoes chopped fine
  • 1/2 cup fresh coriander leaves
  • 5-7 mint leaves
  • 11/2 tbsp ginger garlic paste
  • 2 tbsp yoghurt
  • Salt to taste

Rice preparation

  • 3 cups Basmati rice soaked for 30 minutes in cold water
  • 3 tbsp ghee
  • 2 bay leaves
  • 1 star anise
  • 5 cardamon
  • 1 tsp salt
  • water for boiling the rice approximately 8 cups

Garnish

  • 2 cups fried onion
  • A few strands of Saffron
  • 2 tbsp warm milk

Instructions
 

Rice Preparation

  • Add ghee to the pan followed by the whole spices (cinnamon, mace, jeera, bay leaves, cardamon). Once this is fragrant, add the rice and fry on medium heat for 5 minutes.  Add water, salt and bring to a boil till the rice is 70% cooked. You need the rice to be al dente. Strain, rinse in cold water and set aside

Egg Masala

  • Add oil to the pan, followed with whole spices. In a minute, add chopped onions and fry till it’s golden brown. Add ginger & garlic paste and fry further for another 2 minutes. To this mixture, add all the powdered spices and chopped tomatoes. You can add a dash of water to the mixture if it's too dry. Fry until the oil separates and you can then stir in the Yoghurt. Keep stirring until the yoghurt is cooked which is when the oil appears on the top. Put in the chopped coriander and mint leaves and mix well. Season with salt and add the eggs along with dried fenugreek leaves. Cook for 3-4 minutes. It’s time to layer the Biryani  

Layer the Biryani

  • Add a little ghee to the pot, add 1/4th of the cooked rice and spread it to cover the bottom of the pot. Add the egg masala on top of this. Then add the remaining rice ensuring you have covered all of it. At this stage, a few table spoons of milk flavoured with saffron. Sprinkle the fried onions on the top and pour a table spoon of ghee. Cover with a lid and cook for 10 minutes on low heat.  

Notes

Serve it with raita or spiced yoghurt.