Egg Biryani Recipe | Anda Biryani

Egg Biryani Recipe (Step by Step)

Egg Biryani is a delicious treat for egg lovers. Most of the time, I prepare vegetable biryani at my home, so thought why not try something different. Usually when I have to prepare any egg recipe, I directly jump to spicy scrambled eggs (egg bhurji). I find egg bhurji more easy and quick dinner recipe. However, this little more time taking egg biryani recipe is worth the effort invested.

In this biryani recipe I have used traditional dum method which brings out the best flavor and aroma in biryani. It uses a lots of different whole spices which are must ingredient in Indian cooking. In this egg biryani recipe I have divided the whole recipe into three main parts. First preparing the masala, second boiling eggs and roasting, third arranging the layers and it’s done. Those who have made biryani earlier could find easier to make than who are going to prepare it for the first time. Don’t worry, all you have to do is take some notes, arrange all ingredients and follow all the steps given below. I hope you will make more delicious and lip smacking egg biryani at home than what you get in restaurant.

If you are looking for more biryani recipes, you may like vegetable dum biryani.

Ingredients:

For Egg Biryani Masala

1 ½ cup Basmati Rice
3  green chilies
½ cup chopped coriander leaves
¼  cup chopped mint leaves
½  tsp ginger paste
½  tsp garlic paste
¼  tsp turmeric powder
1 tbsp coriander powder
1 tsp red Chili powder
½  tsp garam masala
1 ½ tsp biryani masala
3 tbsp Oil
1 tsp black cumin Seeds (Shahi jeera)
3 Black Cardamom +1 Cardamom pod  for boiling rice
2 Bay Leafs + 2 bay leaves for boiling rice
6 Cloves
6 Black Peppercorns + 4 peppercorns for boiling rice
1″  piece Javetri
1″ Cinnamon stick

For Egg preparation

8 Eggs for boiling + 2 eggs for coating batter
1 tsp oil
¾  tsp chili powder
¼  tsp turmeric powder
½ tsp tandoori Masala
1 tbsp chickpea flour (Besan)
Salt to taste

For Egg Biryani layers

2 tsp biryani Masala
3 tbsp saffron milk
2 tbsp ghee / clarified butter
1 tsp kewra essence
1 green chilli sliced
1/4 cup Coriander Leaves
2 tbsp fried Onion(optional)

Let’s prepare egg biryani step by step

Step 1. First start boiling eggs in covered pan. Here is a quick tip add 1 tsp of baking soda to the boiling eggs, it will make the shell come out easier. Wash basmati rice with water 2-3 times, and soak for 30 minutes. Heat a wok on medium flame. Add oil. Once oil heat up, add cumin seeds and saute for 20 sec. Now add all whole spices javetri, black cardamom, cinnamon stick, cloves, black peppercorns, bay leafs and saute them on low flame till they start to crackle. Now add onion, cook till onion gets caramelized means (browning around the edges).

Add ginger garlic paste and saute till raw aroma disappears.  Then add turmeric powder, coriander powder, red chilli , garam masala and 1 tsp of biryani masala(save rest for latter use). 

Step 2. Mix and saute masala on low heat till it leaves oil at the sides. Now peel the hard boiled eggs and slice them into two halves. In another bowl start preparing the batter to coat eggs. Combine chickpea flour(besan), tandoori masala, red chilli powder, turmeric powder and salt. Add one egg at a time.

Step 3. Now the batter has formed. Take out the onion masala out of the pan and Heat the same pan with1 tsp of oil in it. Dip hard boiled egg slices in batter to coat.

Step 4. Add the batter coated eggs to hot pan and roast till they get cooked. Mean while prepare saffron milk, add saffron threads (kesar) to the milk and set aside.

Step 5. Now measure 1½ times the amount water to rice and add bay leaves , black pepper and 1 cardamom pod. Bring it to boil, add soaked rice and mix well and cook covered till rice is 70 percent done. Drain the water from the rice and set aside. Now start layering. In a deep nonstick vessel heat 1 tsp oil add cashew nuts and saute them. Once cashews turns golden, add prepared onion masala and level it.

Step 6. Add roasted eggs to make a flat layer. Throw half of coriander leaves and sliced green chili in it. Now add rice to make top layer.

Step 7. Now pour saffron milk all over the top. Add ghee, coriander leaves, and kewra essence. Sprinkle biryani masala and brown onions if you are using it. Take silver foil or any cotton cloth, cover the vessel and put the lid on. Let it simmer for 20 min on possible lowest flame.

Step 8. After 20 – 22 minutes open the lid and insert spatula right through the centre and serve hot with mixed vegetable raita or Spinach raita.

Recipe card – Egg biryani

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Egg Biryani Recipe | Anda Biryani

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Egg Biryani is a delicious treat for egg lovers. Here find a very simple and step by step method to make egg biryani recipe in restaurant style at home.

Course: Main dish

Cuisine: Indian

Servings: 6

Author: Rachna's kitchen

Ingredients

• For Egg Biryani Masala
• 1 ½ cup Basmati Rice
• 3 green chilies
• ½ cup chopped coriander leaves
• ¼ cup chopped mint leaves
• ½ tsp ginger paste
• ½ tsp garlic paste
• ¼ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp red Chili powder
• ½ tsp garam masala
• 1 ½ tsp biryani masala
• 3 tbsp Oil
• 1 tsp black cumin Seeds Shahi jeera
• 3 Black Cardamom +1 Cardamom pod for boiling rice
• 2 Bay Leafs + 2 bay leaves for boiling rice
• 6 Cloves
• 6 Black Peppercorns + 4 peppercorns for boiling rice
• 1 " piece Javetri
• 1 " Cinnamon stick
• For Egg preparation
• 8 Eggs for boiling + 2 eggs for coating batter
• 1 tsp oil
• ¾ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp tandoori Masala
• 1 tbsp chickpea flour Besan
• Salt to taste
• For Egg Biryani layers
• 2 tsp biryani Masala
• 3 tbsp saffron milk
• 2 tbsp ghee / clarified butter
• 1 tsp kewra essence
• 1 green chilli sliced
• 1/4 cup Coriander Leaves
• 2 tbsp fried Onion optional

Instructions

1. First start boiling eggs in covered pan.
2. Here is a quick tip add 1 tsp of baking soda to the boiling eggs, it will make the shell come out easier.
3. Wash basmati rice with water 2-3 times, and soak for 30 minutes.
4. Heat a wok on medium flame.
5. Add oil. Once oil heat up, add cumin seeds and saute for 20 sec.
6. Now add all whole spices javetri, black cardamom, cinnamon stick, cloves, black peppercorns, bay leafs and saute them on low flame till they start to crackle.
7. Now add onion, cook till onion gets caramelized means (browning around the edges).
8. Add ginger garlic paste and saute till raw aroma disappears.
9. Then add turmeric powder, coriander powder, red chilli , garam masala and 1 tsp of biryani masala(save rest for latter use).
10. Mix and saute masala on low heat till it leaves oil at the sides.
11. Now peel the hard boiled eggs and slice them into two halves.
12. In another bowl start preparing the batter to coat eggs.
13. Combine chickpea flour(besan), tandoori masala, red chilli powder, turmeric powder and salt. Add one egg at a time.
14. Now the batter has formed.
15. Take out the onion masala out of the pan and heat the same pan with1 tsp of oil in it.
16. Dip hard boiled egg slices in batter to coat.
17. Add the batter coated eggs to hot pan and roast till they get cooked.
18. Mean while prepare saffron milk, add saffron threads (kesar) to the milk and set aside.
19. Now measure 1½ times the amount water to rice and add bay leaves , black pepper and 1 cardamom pod.
20. Bring it to boil, add soaked rice and mix well and cook covered till rice is 70 percent done. Drain the water from the rice and set aside.
21. Now start layering. In a deep nonstick vessel heat 1 tsp oil add cashew nuts and saute them. Once cashews turns golden, add prepared onion masala and level it.
22. Add roasted eggs to make a flat layer.
23. Throw in half of coriander leaves and sliced green chili in it. Now add rice to make top layer.
24. Pour saffron milk all over the top. Add ghee, coriander leaves, and kewra essence.
25. Sprinkle biryani masala and brown onions if you are using it.
26. Take silver foil or any cotton cloth, cover the vessel and put the lid on.
27. Let it simmer for 20 min on possible lowest flame.
28. After 20 - 22 minutes open the lid and insert spatula right through the centre and serve.
29. Serve hot with mixed vegetable raita or Spinach raita.