Egg biriyani recipe-Egg biriyani or Anda biriyani is an easy one pot filling meal. For me Sunday is the ideal day for making biriyani. Let me tell you that it is so easy to make that it took under 1 hour to make.

The best thing about biriyani is that you do not need any side dish; just pappad and curd would do wonders and if you have a bit of pickle...then you can call it a comfort meal.

During my childhood, amma used to make egg biriyani in the morning for us to take to school ....fastforward I totally admire her now, I am a lazy bone when it comes to getting up in the morning and I always look for quick fixes in the mornings and a biriyani to take to school is out of question. Yes, my kids do coax and bribe me to make; and so what I do is I make the biriyani gravy  the night before and refrigerate and in the morn I just have to cook the rice, boil eggs,  and dum it...easy peasy!

So, lets make egg biriyani the easy way!

Step By Step Method:
Serves: 4
Heat a pot with water, add in cinnamon, mace, cardamon, and cloves. Strain once the rice is 3/4 cooked. Squeeze out half a lemon into the rice and mix well. Keep aside.

Grind coarsely shallots, ginger, garlic, 50 gms of cashewnuts and raisins, green chilies, coriander and mint leaves. Keep aside.

Heat a pan with 3 tbsp oil. Divide the sliced onion and take 1/4 of the portion and fry until brown. Keep it aside.

Add the rest of the onions in the oil and fry until light brown, add in 1/2 tsp salt. Then add in the grounded masala and saute for 2 mins

Add in 1/2 tsp Kashmiri chilli powder, 1/2 tsp organic turmeric powder, and 1 tsp garam masala and mix well. Then, add in the chopped tomatoes. Mix and saute for 2 mins.

Add in 3 tbsp curd mix well, and pour in 1/4 cup of water.

Mix well and simmer for a minute. At this point, you can add in the boiled eggs (sliced or just whole). The eggs will be coated with the masala; I did not do this as my kids do not favor gravy coated eggs. Then remove half of the gravy to a plate.

Spread the cooked rice on top of the gravy (you can also add the eggs) and sprinkle chopped coriander eaves, fried onions, and drizzle a bit of ghee. Again spread a layer of the gravy and lastly top it with the remaining rice. Drizzle saffron milk. Again sprinkle fried onions, chopped coriander leaves, fried cashewnuts and raisins and boiled eggs.
Cover the pan with a tight lid and let it simmer for 10-15 min on low flame.

Open and serve hot with pappad and raita.

Other Biriyani Recipes:
Hyderabadi  Chicken Dum Biriyani
Shrimp Biriyani
Mutton Biriyani (Malabar Style)
Fish Biriyani

Egg Biriyani Recipe - How To Make Egg Biriyani

PREP TIME: 10 mins    |  COOK TIME: 30 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Boiled Eggs: 4
• Basmati Rice: 2 cups
• Onions: 2 (divided)
• Ginger: 1 1/2 inch.
• Green Chiles: 3
• Garlic: 1 pod
• Cashewnuts and raisins: 50 gms
• A fistfull of coriander leaves
• Half fistful of mint leaves (pudina)
• Shallots/Cheriya ulli: 10
• Tomato: 2 small or 1 large, chopped.
• Kashmiri chilli powder: 1/2 tsp
• Organic turmeric powder: 1/2 tsp
• Garam masala: 1 tsp
• Curd: 3 tbsp
• Oil: 3 tbsp
• Coriander leaves and mint leaves to garnis
• A fat pinch of safforn soaked in 3 tbsp of warm milk
• Fried onions, cashewnuts and raisns to garnish.
• Juice Of half lemon
• Water: 1/4 cup or as needed.
• Salt as needed.

  METHOD:

1. Boil rice in a pot with water with 3 cloves, 1/2 inch cinnamon, a small strand of mace, 3 cardamon, and a tsp of salt. Strain the rice once 3/4 cooked. Keep aside.
2. Grind coarsely; ginger, garlic, coriander leaves, mint leaves, green chilli, cashewnuts, raisns, and shallots. Keep aside.
3. Heat a pan with 3 tbsp oil. Divide the sliced onion and take 1/4 of the portion and fry until brown. Keep it aside.
4. Add the rest of the onions in the oil and fry until light brown, add in 1/2 tsp salt. Then add in the grounded masala and saute for 2 mins.
5. Add in 1/2 tsp Kashmiri chilli powder, 1/2 tsp organic turmeric powder, and 1 tsp garam masala and mix well. Then, add in the chopped tomatoes. Mix and saute for 2 mins.
6. Add in 3 tbsp curd mix well, and pour in 1/4 cup of water.
7. Mix well and simmer for a minute. At this point, you can add in the boiled eggs (sliced or just whole). The eggs will be coated with the masala; I did not do this as my kids do not favor gravy coated eggs. Then remove half of the gravy to a plate.
8. Spread the cooked rice on top of the gravy (you can also add the eggs) and sprinkle chopped coriander eaves, fried onions, and drizzle a bit of ghee. Again spread a layer of the gravy and lastly top it with the remaining rice. Drizzle saffron milk. Again sprinkle fried onions, chopped coriander leaves, fried cashewnuts and raisins and boiled eggs. Cover the pan with a tight lid and let it simmer for 10-15 min on low flame.
9. Open and serve hot with pappad and raita.

NOTES

• You can slice the boiled eggs into half and simmer in the gravy, if you prefer.
• You can make the gravy and rice a day ahead and refridgerate it and can reheat and assemble when needed.
• I used 200 ml measuring cup.

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