Egg Biryani is a delicious amalgamation of flavorful and fluffy rice cooked with aromatic spices and boiled eggs, on low flame. Rice is cooked in whole spices and egg gravy is made with golden caramelized onions, tomatoes, yogurt and spices. The rice is then layered with egg gravy and topped with fried onions, saffron and herbs.
Biryani takes almost 1 hour and 15 minutes from start to finish but with proper planning you can save time. It does need time and patience, so cook it on weekends . Preparation is more in it as there are few steps which come together to make a single dish. Biryani is a complete meal in itself and there is no need for any side dish. You just need your choice of raita and onion salad.
Although pressure cooker is a convenient way of cooking Biryani, I like to make dum biryani as I feel it tastes better. Once you make this Biryani you will know that each spoonful is bursting with absolutely delicious flavors.
Preparation:
- Rice : Wash the rice 3-4 times till water runs clear . Soak it in water for 30 minutes.
- Eggs : In the mean time boil eggs for 8-10 minutes. Do not over boil. Peel and keep aside. If you like you can fry the eggs in ghee, salt, turmeric powder and red chilli powder . I just used boiled eggs.
- Ginger Garlic Paste: Make fresh ginger garlic paste and keep aside . Homemade paste tastes so much better. You can make some extra paste and keep in fridge to use in other recipes . It stays good for few days.
- Onions: Thinly slice 2 onions and fry in 1/4 cup oil until golden brown. Keep them aside. Thinly slice 2 more onions for gravy.
- Chopping: Clean the mint, chop tomatoes, green coriander and green chilli.
- Saffron: Soak the saffron in 2 tbsp of warm milk and keep aside.
- Biryani masala : I used Shan’s biryani masala.
