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Egg Biryani Recipe
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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.