Egg Biryani

When I prepare Chicken Biryani, I eat only the Rice and leave out Chicken for my Hus to eat. I got much interested when I saw this Egg Biryani Recipe by VahChef. I can eat both the Eggs and the Rice. I adjusted the recipe to my taste and convenience. This Biryani is simple and easy to prepare, does not require layering, yet tastes the best.

Ingredients:

Whole Garam Masala                                                 Whole Garam Masala

Eggs 4                                                                         Cloves 4

Onions Medium 3                                                        Bay Leaves 2

Chilli Powder ¾ tsp                                                      Black Cardamom 2

Coriander Powder ¾ tsp                                             Green Cardamom 2 

Aniseeds and Cumin 1/4 tsp each                               Cinnamon Sticks Few

Biryani Masala Powder 1/2 to 3/4 tsp

Cumin Powder ½ tsp                                                 Biryani Masala (to grind)

Turmeric Powder 1/8 tsp

Green Chillies 1-2                                                       Bay Leaves 4    

Yoghurt ¾ cup (200ml cup)                                        Black Cardamom 4

Finely Chopped Ginger and Garlic 2 ½ tsp                 Cinnamon Sticks 4

Basmati Rice 1 ½ cups (200ml cup)                           Cloves 8

Water 2 ¾ cups                                                          Cumin 1 tsp

Salt                                                                             Green Cardamom 10

Oil and Butter                                                             Pepper Corns 10

Coriander and Pudina Leaves Few

For Eggs

Besan Flour ½ tsp (optional)

Chilli Powder ½ tsp

Coriander Powder ½ tsp

Ginger-Garlic Paste ½ tsp

Preparation:

Chop Onions lengthwise. Slit Chillies. Grind Ginger and Garlic to a fine paste. Soak Rice for 45 minutes. Grind all spices under Biryani Masala.

Method:

Heat Oil in a Pan. When hot, add Whole Garam Masala, Cumin and Aniseeds. When they turn slightly brown, add Chillies, Ginger-Garlic Paste and fry for few seconds. Now add Chopped Onions. Fry till they turn golden brown.

Now add Coriander and Pudina Leaves, all the Powders and fry till its raw smell goes off. Add Yoghurt. Fry till it reduces a little.

Now add soaked Rice, Water and Salt. Cook for five minutes on a high flame, and then reduce to a medium flame. When most of the water has been absorbed (or 80% cooked), simmer the flame till done.

Combine beaten egg(1), Besan Flour, Chilli Powder, Coriander Powder, Ginger-Garlic Paste and little Salt in a Bowl and mix well . Dip the remaining eggs (3) in this mixture and shallow fry using butter until they get a roasted coating.

Add these eggs to the Rice. Mix carefully not breaking the eggs. Garnish with Coriander Leaves.

Serves: 2

Serve with any Raita.

Notes:

In the Original Recipe, to prepare Biryani Masala, 1 tbsp Pomegranate Seeds, 2 tbsp Fried Onions, 10 pieces dried Plums were also used. I didn’t use as I didn’t have them.

Biryani Masala Powder can be replaced by Store bought Biryani Masala Powder or even Garam Masala Powder.  Saffron can be used to give Color. Cashewnuts can be also be used to make it even more richer.

Usually to make Biryani, Rice and Water are used 1:2 ratio. Here I have used 2 ¾ cups of Water for 1 ½ Rice instead of 3 cups of Water. The reason is since rice is soaked, it would have absorbed some water and so can be reduced a little. This is the tip given by the Chef.