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Egg Biriyani

Not only is this great comfort food, it is also a delicious meal that you can serve to family and friends with raita and curry. Easy to put together, and packing loads of flavour.

Prep
Cook
Serves 5people
Ingredients
5
hard boiled eggs, peeled with long slits down the middle
2
large onions sliced
1
small tomato chopped
1
tbsp chopped coriander leaves
1
tbsp chopped pudina leaves
2
tbsp ghee
1 1/2
tbsp oil
3/4
cup thick yoghurt
5
green chillies
1/2
tbsp ginger garlic paste
1/4
tbsp red chilli powder
1/2
tbsp coriander powder
2
tbsp lemon juice
salt to taste
biriyani masala
4
clove
1/2
cinnamon stick
2
cardamom
1/4
star anise
1/4
tsp shah jeera
5
pepper corns
rice
2 1/2
cups Basmati rice
3
clove
5
cardamoms
1/2
cinnamon stick
1
marathi mogga
2
bay leaves
5-6
mint leaves
1/2
tbsp oil
3/4
tbsp salt
water as required
Directions
1.
Cook rice with all ingredients with plenty of water until it's half cooked. Strain the water, spread rice on a large wide plate and leave to cool.
2.
Heat oil and ghee in a pan, add sliced onions and saute till caramelised. Remove half the onions and keep aside.
3.
To the pan add green chillies, mint and coriander leaves, and ginger garlic paste, and saute for 2 minutes. Add red chilli, coriander, and biriyani masala powder, and salt, and mix well. Add chopped tomatoes and saute for 3 minutes.
4.
Add the eggs and saute till well coated with the masala.
5.
Add the yoghurt and mix. Cook for 5 minutes till the oil separates. Add lemon juice and mix, then turn heat off and keep aside.
6.
Take a large pan to prepare the biriyani. Drizzle oil, then add half the rice as a first layer, followed by the egg masala, and spread out over the pan.
7.
Spread the remaining rice over the egg masala, pour 1/2 tbsp ghee all over and add the caramelised onions and coriander leaves.
8.
Cover and cook on medium high heat for 5 minutes, then on a low flame for 12 minutes. Turn off heat and leave to rest for 5 minutes before serving with raita or curry.

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