Description

Many of you might have made egg biryani at home. There is no comparison to this item in terms of taste. If you are short on time, you can easily make this egg biryani in less time with the few ingredients you have at home.

Ingredients Egg Biryani Recipe 

• Basmati rice
• the egg
• the water
• cinnamon
• Black pepper
• cloves
• cardamom
• Sha Jira
• white oil
• Chop coriander leaves and mint leaves
• Vinegar
• salt
• white oil
• they are flowers
• bright leaves
• whole coriander
• Whole cumin seeds
• onion
• yellow
• Kashmiri Chilli Powder
• Ginger Garlic and Chilli Bata
• Tomato paste
• Coriander powder
• Cumin powder
• Chilli powder
• sour yogurt
• raw chili
• Keora water
• rose water
• fried onions
• Home made garam masala

Instructions (Egg Biryani Recipe) cooking method

1.  To make Egg Biryani first you need to take water in a container. Heat the water a little and add 1/2 teaspoon of pepper, 4 cloves, 6 cardamoms, 1/2 teaspoon of sajire and 2 pieces of cinnamon to add flavor. Add 1 teaspoon of white oil. When the water boils a little more, a little bit of coriander leaves and mint leaves should be added.

2.  To make the Egg Biryani Recipe, 300 grams of basmati rice should be washed and soaked well beforehand. Of course, before soaking the rice, wash it thoroughly 3 to 4 times until the water runs clear. Then put the rice in hot water.

3.  Egg Biryani Recipe 1 teaspoon of vinegar should be added to whiten the rice (if you don’t want to use vinegar, you can use lemon juice). After that add salt to taste. The amount of salt should be given a little more so that the rice is a little salty. When the rice is cooked about 80 percent, drain the water well with a strainer and keep the rice. Spread the rice in a large bowl so that it cools down quickly and does not overcook.

4.  Then throw away the water from the same stone and take a teaspoon of white oil in it. When the oil gets a little hot, add 1 star flower, 2 small pieces of cinnamon, 4 cloves, 3 cardamoms, 2 bay leaves, 1/2 teaspoon whole coriander, 1/2 teaspoon whole cumin seeds. When a nice smell starts coming out from these spices, add 300 grams of thinly sliced ​​onions.

5.  Add 1 teaspoon of salt to these for quick frying. Keep the gas flame high and fry the onions well for 7 to 8 minutes.

6.  On the other hand, for egg biryani (egg biryani recipe), you have to boil eggs as needed. Peel the eggs and cut two or three spots with a small knife. Do not cut too deep. Then take a little oil in a container. Add 1/2 teaspoon of turmeric and 1/2 teaspoon of Kashmiri chilli powder to the oil. Mix them well and add boiled eggs in it.’ Eggs should be mixed well with spices and fried, then the color of the eggs will be very beautiful and it will be very good to eat.

7.  When the onions become a little golden brown color, keep a little onion from it. It will be used for garnish later. After that add 2 teaspoons of ginger garlic and raw chili paste to the rest of the onion. Then mix ginger garlic paste with onion well and cook till its raw smell goes away.

8.  After that, add 2 teaspoons of Kashmiri pepper powder, 1 teaspoon of turmeric powder. At this time turmeric powder and kashmiri lankar powder will give the color very well. After mixing the spices well, when the oil starts to leave, add 2 tomato batters in it. Cook it well by raising the gas flame for 1 to 1.5 minutes. Slowly the oil will start releasing from it too.

9.  Then add 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 1/2 teaspoon of pepper powder. All this should be mixed well. When the raw smell is gone from the masala, add 150 grams of sour curd. Since we have used tomatoes, there is no need to add too much curd. If you want you can add some chopped coriander leaves, mint leaves and green chillies.

10. Since we have used curd here, reduce the gas flame completely and mix all the spices very well. If the gas flame is kept high there is a possibility of the curd curdling. Once the curd is mixed well, add salt to taste, 2 teaspoons of biryani masala. Increase the gas flame a little and mix it well once, the gravita will be made.

11. By this time the gravy will smell very nice, release the oil well and the onion will also melt well. During this time we have to add the fried eggs. After that two cups of water should be added. Mix the water well with the masala.

12. To make the gravy of Egg Biryani flavorful, add 2 teaspoons of coconut water, 1 teaspoon of rose water. After mixing it well, cover it and cook it for three to four minutes, then the flavor of rose water and keora water will come out very well. At this time the gas flame should be kept very low.

13. After opening the lid, you will see that the egg biryani gravita has been prepared very nicely. After that, the rogan or oil left from the top of the gravy should be picked up and put in another container and some gravy should be taken along with it. Then the egg with the rest of the gravy should be placed on a hot plate.

14. After everything is given, the mouth of the pot should be closed well with a silver foil. After that, wrap the extra silver foil that protrudes from the side of the lid of the pot and put it on top of the lid. If you don’t have a silver file you can just use the lid just be careful not to let the steam escape.

15. To steam the Egg Biryani Recipe, first keep the gas flame on medium for 15 minutes and then turn off the gas and keep it for another 10 minutes. After a total of 25 minutes open the lid and you will see biryani ready.

Then serve the Egg Biryani Recipe hot with raita and salad.