Tasty Egg Biryani Recipe

Ingredients of Egg Biryani

• 6 portions
• 2 cup basmati rice, soaked, cleaned, and dried 4 cinnamon
• 1 cardamom, black
• 4 hard-boiled eggs
• 2 onion slices 4 cloves
• 1 tablespoon minced garlic
• 3 green chilies, cut and slit
• 1 tsp. red chilli powder
• 1-quart yoghurt (curd)
• 3 teaspoons milk
• 1 teaspoon kewra
• 6 cardamoms, green
• 4 bay leaves, salt to taste 2 tablespoons refined oil
• 1 anise star
• a half teaspoon mace powder
• 1 teaspoon ginger paste
• 1 tsp garam masala powder
• 2 sprigs mint leaves, salt to taste
• 1 tsp saffron
• 7 cup of water

How to make Egg Biryani

Step 1 Soak rice for 30 minutes

Wash and soak rice for around 30 minutes before making this simple dish. Soak the saffron in lukewarm milk for 10 minutes.

Step 2 Fry sliced onions

In a pan, heat the oil over a medium flame. Fry the chopped onions till golden brown. When finished, set them aside on a dish.

Step 3 Hard boil eggs

Hard boil the eggs and pierce them randomly with a fork to prepare them. Fry the eggs lightly in the remaining oil. Take out and set aside.

Step 4 Saute ginger-garlic pas

In a skillet, heat the oil, then add the spices and simmer until they begin to sputter. Sauté the ginger and garlic paste until the raw scent disappears.

Step 5 Cook with spices

Mix in the chilli powder and garam masala powder. Only sauté for a few seconds. Now stir in the yoghurt, salt, and mint leaves.

Step 6 Add eggs and cook until the gravy thickens

Stir in the eggs and 34 of the fried onions, and simmer over medium-low heat until the gravy thickens. Remove from the heat and put aside.

Step 7 Boil water with whole spices and cook rice in it

Bring 6 cups of water to a boil and add the spices and salt to make the biryani. Allow for a 4-minute simmer. When the rice is al dente, add it to the pot and drain it. 1 cup of water should be set aside.

Step 8 Layer the rice in eggs

Layer half of the rice in the pot, followed by the eggs and masala. Layer with the remaining rice, followed by the mint leaves and the remaining fried onions. Pour in the saffron-infused milk as well. Sprinkle with the saved water as well as the kewra water.

Step 9 Seal with aluminium foil

Seal the saucepan with a tight-fitting lid or aluminium foil. Cook for 5 minutes on high heat. For 10 minutes, place the pot over a burner on low heat.

Step 10 Let the biryani rest for 10 minutes and serve hot

Turn off the heat and set it aside for another 10 minutes. Serve the biryani hot with flavorful raita and chutney. Please give this recipe a try, rate it, and let us know how it turned out.