Egg Biryani

Quick and Easy Egg Biryani

Ingredients: 

Rice – 5 cups, pre-cooked with a teaspoon of oil and pinch of salt so that the grains are separated out 

Soft boiled eggs – 7 

Red onions – 1 big size, thinly sliced 

Red tomato – 1 big size, cubed 

Green chillies – 3 medium size, vertically slit 

Coriander leaves – 1 small bunch, cut 

Mint leaves – 1 small bunch, cut 

Garlic – 6 big cloves 

Ginger – 1.5 inch, thinly sliced 

Lemon – 1 medium size, cut into halves 

Turmeric powder – 1 tsp 

Coriander powder – 1/2 tbsp 

Red chillie powder – 1/2 tbsp 

Dry grated coconut – 1/4 cup 

Cinnamon stick – 1 small piece cut into smaller bits 

Black pepper corns – 12 

Cloves – 3 

Green cardamom – 2, crushed 

Fennel seeds – 1/2 tbsp 

Cumin seeds – 1.5 tsp 

Shahi jeera – 1/2 tsp 

Sesame seeds – 1 tsp 

Mustard seeds – 1 tsp 

Fenugreek seeds – 1/2 tsp 

Bay leaves – 2 

Mace/ Javithri – 1, crushed 

Marati moggu – 3 

Star Anise – 1/4 

Kasuri methi – 1 tsp, crushed 

Garam masala – 1 pinch 

Food colour – 1 pinch 

Shrimp chillie paste – 1.5 tsp (optional) 

Curry leaves – 2 sprigs 

Salt as per taste 

Oil for tempering and sauteeing

Instructions:

        In a blender, add cinnamon stick, cardamom, cloves, black pepper, fenugreek seeds, grated coconut, ginger, garlic and blend into a fine paste. 

        In a thick bottomed pan, add oil and heat it. Once the oil is heated, add mustard seeds, cumin seeds,shahi jeera and let it splutter. Add the remaining biryani spices like javithri, star anise, marati moggu, sesame seeds, green chillies, curry leaves and let them sizzle. Add sliced onions, bay leaf and saute. When the onions turn translucent add the ground paste and saute. When the oil starts to separate out from the mixture, it means that the spices are cooked well. Now, add turmeric powder, coriander powder, red chillie powder, tomatoes, salt and mix well. Cook this masala well until the tomatoes get mushy. Add mint leaves, coriander leaves and let them wilt. Add food colour, shrimp paste, garam masala, kasuri methi and mix well. Take a knife and add 4 to 6 gashes to the boiled eggs. Drop them in the masala and coat them well. Make sure that the masala is well cooked before you dish out the eggs into a separate plate.

NOTE: Basmati rice is preferrable for biryanis due to their long grains and aroma. But, i have used Sona masoori here as its my kids favourite rice. You may also use Jeera rice for this preparation. 

        Add pre-cooked and cooled rice into this masala mix and coat it well by slowly flipping the rice. Cover this mixture with a lid and cook under low flame for a minute or 2. You may also add fried onions at this stage. Dish out the rice to a plate along with an egg, slice of lemon and garnish with coriander leaves and fried onions if you prefer. 

Enjoy delicious and tasty egg biryani with family and friends :).