Egg biryani | How to make Egg biryani

By Titir Pande  |  27th May 2016  |  
5 from 1 review Rate It!
  • Egg biryani, How to make Egg biryani
Egg biryaniby Titir Pande
  • Prep Time

    7

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

340

1

About Egg biryani Recipe

This biryani is not heavy to eat and can be made easily at home with basic ingredients. My husband loves to eat this. Whenever we are in the mood to eat something good, it is one of our option.

Egg biryani

Ingredients to make Egg biryani

  • rice - 1.5 cup
  • Boiled egg sliced in half - 4
  • Whole garam masala - 1 dalcini, 4 cloves, 2 green cardamom, 1 bay leaf, few black pepper
  • 1 large onion long finely sliced
  • 2 tspn ginger garlic paste
  • 1 medium capsicum long finely sliced
  • 2 tomatoes finely sliced
  • Kasoori methi
  • Green chilli slit as per your taste
  • salt
  • turmeric powder - 1/4 tspn
  • Garam masala powder - 1 tspn
  • curd - 1 cup
  • water
  • Refined oil

How to make Egg biryani

  1. Soak the rice in water for 15 mnts.
  2. In a cooker, add oil. When the oil warms up add the whole garam masala, onions and the green chillis.
  3. When the onion starts changing colour add the ginger garlic paste.
  4. When the mixture is sauteed add the capsicum and tomato and mix well.
  5. When oil starts separating add salt, turmeric, garam masala powder, kasoori methi and mix well for 2 more mnts.
  6. Now add curd and mix well for 3-4 mnts. Add little water and stir for half a mnt.
  7. Remove the contents in some other bowl.
  8. In the same cooker we'll doing the layering. 1st layer of rice, 2nd layer of the gravy, 3rd layer of boiled egg and repeat. When the layering is done add water till the rice gets covered. Add little more salt from top and put the cooker lid on.
  9. When the rice is cooked, serve it by garnishing it with boiled eggd, sliced carrot, chilli.

My Tip:

You can add ghee, chopped coriander and mint in between layers of the biryani.

Reviews for Egg biryani (1)

swapna ghosh2 years ago

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