As I had mentioned in one of my earlier posts, everyone in my house loves Biryani. And Biryani making can be a very elaborate process specially if you are making Chicken or Mutton Biryani which requires marination. I had made Murg Dum Pukht Biryani a few days back and though a little time consuming, it was a huge hit.
Sometimes, when we all want to have Biryani and I want to make it the non elaborate way, I go for this recipe of egg biryani. No marination required. This particular egg biryani is layered and made in the oven. We also have a non-layered Egg Biryani recipe which is made in the pressure cooker which is equally tasty.
As a vegetarian option, you may also want to try our Mushroom Biryani.
Here is the step by step egg biryani recipe with pictures:
Serves: 3-4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients:
For Egg Biryani Gravy:
Eggs: 6
Onions: 2 medium sliced
Tomatoes: 2 medium chopped
Ginger Paste: 1 tsp
Garlic Paste: 1 tsp
Coriander: 2 tbsp chopped
Coconut milk: 1/2 cup
Chilli Powder: 2 tsp
Chicken Masala: 1 tsp
Turmeric Powder: 1/4 tsp
Ghee: 1 tbsp
Salt: to taste
For Rice
Basmati Rice: 1 and 1/2 cups
Cinnamon: 1 inch
Cardamom: 2
Cloves: 3
Salt: to taste
Green food color: 3-4 drops (optional)
Orange food color:3-4 drops (optional)
For Garnishing
Onion: 2 sliced
Cashew nuts: 1/2 cup broken into pieces
Method of Preparation:
To make rice:
- Boil around 5-6 cups of water. Add cardamom, cloves ,cinnamon and salt.
- Add rice to the boiling water and let cook till done. Drain and keep aside.
Optional Steps:
- Divide rice into three portions.
- Add orange color to one of the portions and mix well to cover the rice.
- Add green color to another portion and mix well to cover the rice.
- Leave the third rice white. Keep aside for 10-15 minutes.
- Mix the three portions together.
To make Egg Biryani Gravy:
- Boil the eggs and cut into quarters.
- Heat ghee in a pan and sauté the onion till translucent. Add ginger garlic paste and sauté for a minute. Add tomatoes and coriander and sauté.
- Add chilli powder, turmeric powder, salt and chicken masala and mix well.
- Add coconut milk, 1 cup of water and eggs. Cover and let the gravy cooks till it becomes dry.
To make Garnishing:
- Heat oil in a pan. Fry onion till golden brown. Drain on absorbent paper.
- Fry cashew nuts till golden brown. Drain on absorbent paper.
Final Steps:
- Grease a baking tray. Arrange a layer of rice on the tray.
- Arrange a layer of egg gravy on the rice.
- Repeat with another layer of rice and egg gravy.
- Finally arrange rice as the final layer and garnish with fried cashew nuts and onions.
- Seal the tray with aluminium foil.
- Cook in a pre-heated oven at 170 degrees Celsius for 10 minutes. Serve hot. Your delicious egg biryani is ready.
Egg Biryani
- Eggs: 6
- Onions: 2 medium sliced
- Tomatoes: 2 medium chopped
- Ginger Paste: 1 tsp
- Garlic Paste: 1 tsp
- Coriander: 2 tbsp chopped
- Coconut milk: ½ cup
- Chilli Powder: 2 tsp
- Chicken Masala: 1 tsp
- Turmeric Powder: ¼ tsp
- Ghee: 1 tbsp
- Salt: to taste
- Basmati Rice: 1 and ½ cups
- Cinnamon: 1 inch
- Cardamom: 2
- Cloves: 3
- Green food color: 3-4 drops (optional)
- Orange food color:3-4 drops (optional)
- Onion: 2 sliced
- Cashew nuts: ½ cup broken into pieces
- Boil around 5-6 cups of water. Add cardamom, cloves ,cinnamon and salt.
- Add rice to the boiling water and let cook till done. Drain and keep aside
- Divide rice into three portions.
- Add orange color to one of the portions and mix well to cover the rice.
- Add green color to another portion and mix well to cover the rice.
- Leave the third rice white. Keep aside for 10-15 minutes.
- Mix the three portions together.
- To make gravy, Boil the eggs and cut into quarters.
- Heat ghee in a pan and sauté the onion till translucent. Add ginger garlic paste and sauté for a minute. Add tomatoes and coriander and sauté.
- Add chilli powder, turmeric powder, salt and chicken masala and mix well.
- Add coconut milk, 1 cup of water and eggs. Cover and let the gravy cooks till it becomes dry.
- To make garnishing, Heat oil in a pan. Fry onion till golden brown. Drain on absorbent paper.
- Fry cashew nuts till golden brown. Drain on absorbent paper.
- Grease a baking tray. Arrange a layer of rice on the tray.
- Arrange a layer of egg gravy on the rice.
- Repeat with another layer of rice and egg gravy.
- Finally arrange rice as the final layer and garnish with fried cashew nuts and onions.
- Seal the tray with aluminium foil.
- Cook in a pre-heated oven at 170 degrees Celsius for 10 minutes. Serve hot.
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