Happy's Cook

Tuesday, May 31, 2016

Egg Biryani Recipe | Biryani Recipes

This post is lying in my drafts for such a long time now and finally, it is making the way here. This looks little different when compared to my other Biryani recipes: Chicken Biryani, Mutton Biryani, Prawn Biryani and Fish Biryani. The process is little lengthy and it is worth giving it a try. Let us go to the preparation steps:
Basmathi Rice - 1 Cups
Eggs - 3 
Ghee - 2 tblsp 
Cloves - 2 
Cardamom - 2 
Bay leaf - 1 
star Anise - 1 
Cinnamon - 1 inch stick 
Salt - as required  
To Garnish:  
Cashew Nuts - few 
Raisins - few
Onion - 1(Sliced length wise)  
To Grind:  
Coriander leaves - 1/4 cup  
Mint leaves - 1/4 cup  
Green Chilli - 1  
Ginger - 1 inch piece 
Garlic - 5 to 6 
For the Egg Masala: 
Oil - 1 tsp 
Fennel Seeds - 1/2 tsp 
Onion - 1(Sliced Length wise) 
Ginger Garlic paste - 1/4 tsp(Optional) 
Coriander leaves - few(Optional) 
Red Chilli Powder - 1 tsp 
Turmeric Powder - 1/4 tsp 
Coriander Powder - 1/2 tsp 
Tomato - 1 
Thick Coconut Milk - 1/4 Cup
1. Soak the basmati rice for 30 mins. Boil the egg, peel the shell and keep it aside. Fry the raisins, cashews and thinly sliced onions in ghee. (mentioned under "To Garnish")
2. Once it is golden brown, drain it from the ghee and keep it aside.(Make sure to fry raisins, cashews, and onions separately). Meanwhile, grind the items under 'To Grind' to a smooth paste. 
3. In a pressure cooker pan, add a tblsp of ghee and allow the cloves, cinnamon, cardamom, bay leaf and star anise to crackle. Then add the ground paste and cook until the raw smell of the masala leaves. Then drain and add the soaked rice. Just saute it for few mins and add required 1 and 3/4 cups of water for the rice to cook. 
4. Add required salt at this stage and pressure cook the rice. (Pressure cook it for 2 whistles)
5. To prepare the egg masala: In a pan, add some oil and allow the fennel seeds to crackle. Then add the Onions, ginger garlic paste, coriander leaves and saute it until the onions turn translucent.
6. Now add the coriander powder, chilli powder and turmeric powder. Once the raw smell of the masala leaves, the chopped tomato is added. After the tomato turns mushy, pour the thick coconut milk and add required salt for masala. Stir it continuously in low flame.
7.  Give slits to the boiled eggs and add it to the masala. Once the gravy thickens, switch off the flame. Finally, fold the egg masala with the cooked rice. Take care not to break the rice grains. Garnish with fried cashews and raisins.
The yummy egg biryani is ready to be served. Serve it with Onion raita.

Points to remember:
  • I love my biryani with cashew nuts and raisins, you can skip it if you don't prefer.
Warm Regards,
Happy's Cook - Divya

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