Egg Biryani | How to make Egg Biryani

By Sunita Ramankulath  |  29th Jan 2017  |  
4 from 1 review Rate It!
  • Egg Biryani, How to make Egg Biryani
  • Prep Time

    25

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

37

1





About Egg Biryani Recipe

Extremely fragrant and mouthwatering all time favorite meal that is enjoyed by all at home.

Egg Biryani is a delicious dish which is enjoyed by the people of every age group. The recipe by Sunita Ramankulath teaches how to make Egg Biryani step by step in detail. This makes it easy to cook Egg Biryani in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Egg Biryani at home. This amazing and mouthwatering Egg Biryani takes 25 minutes for the preparation and 45 minutes for cooking. The aroma of this Egg Biryani is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Egg Biryani is a good option for you. The flavour of Egg Biryani is palatable and you will enjoy each and every bite of this. Try this Egg Biryani and impress your family and friends.

Egg Biryani

Ingredients to make Egg Biryani

  • For Egg masala
  • 8 Soft boiled eggs
  • 4-5 finely sliced onions
  • 2-3 Finely chopped green chillies
  • 2 tbsps. ginger garlic paste
  • 1/2 tbsp. Red chili powder
  • 1/2 tbsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. Egg Curry masala
  • 1/2 tbsp. Biryani Pulav masala (Everest)
  • 4-5 tbsps. curds
  • 1/4 kg. Or 3-4 tomatoes finely chopped
  • Fresh coconut milk from 1/2 small coconut or use 1 small satchet of Maggi coconut milk powder
  • 3-4 tbsps. Finely chopped Green coriander leaves
  • 4 tbsps. Small mint leaves
  • Kasoori methi 1 tbsp. optional
  • 5 tbsps. oil
  • 1 tbsp. oil or ghee
  • salt to taste.
  • For Biryani rice
  • 1/2 kg. Biryani / Pulav rice
  • 1 tbsp. oil
  • salt to taste

How to make Egg Biryani

  1. Heat 4-5 tbsps. Oil in a thick bottomed kadhai/ frying pan.
  2. Add finely chopped onions and green chillies to the hot oil. Stir and add salt.
  3. Cook the onions down to a golden brown color.
  4. Then add ginger garlic paste and saute till raw smell disappears.
  5. Lower heat and add red chilli powder, coriander powder, turmeric powder and egg curry masala. Stir fry the masala and add 4-5 tbsps. Curd to it.
  6. Cook the masala till oil separates and then add chopped tomatoes. Cook down the tomatoes till oil separates.
  7. Prick boiled eggs with a knife and add to the tomato mixture till all eggs are coated.
  8. Cook for a minute and add green coriander leaves and coconut milk. If using Maggi Coconut Milk Powder then please dissolve it in 1/2 cup water and then add to the gravy.
  9. At this stage you can add kasoori methi. ( Powder in hands and then add.) This is optional.
  10. Add 1/2 tbsp. Biryani/ Pulav masala
  11. Boil de egg curry for a couple of minutes. The gravy should have a thick consistency.
  12. In the meantime, wash and soak rice in a pan for not more than 10 minutes.
  13. Boil water in a pan, add oil and salt and the soaked rice.
  14. Par boil the rice or cook till aldente. Rice should be firm to touch about 85 -90% cooked.
  15. Strain the rice and keep it aside.
  16. To assemble Biryani
  17. Take a heavy bottomed pan with a fitted lid.
  18. Add 1/2 - 1 tbsp. Oil/ ghee and fully coat the pan.
  19. Add a layer of rice and top it with the prepared egg masala gravy. Add 4 eggs to this layer.
  20. Top with a thin layer of rice and add 1/2 the mint leaves (optional) and top with more rice.
  21. Add the remaining gravy and top with the last layer of rice. Add mint leaves on the top.
  22. Keep a girdle/ thick tava on a medium flame. Put the biryani pot with lid on the tava.
  23. Keep a heavy pan on the lid to stop steam from escaping and cook biryani on medium flame for 5-7 minutes. Lower the flame and cook for another 5 minutes.
  24. Shut off de gas and let it stand for another ten minutes.
  25. Serve it hot with a salad of your choice.

My Tip:

I do not use curd raita with egg biryani. Serve it with a cucumber, onions and tomato salad and lemon wedges

Reviews for Egg Biryani (1)

Andrea Srivastavaa year ago

Very nice egg biryani!
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