Egg Biriyani

                             Egg Biriyani
                                                             

There were no egg recipes in my rice varieties. So made egg biriyani last week. My little one just loves all kinds of biriyani even vegetable biriyani . I love cooking and if it’s her favorite dish oh my gosh!!! No words to express my feelings. Just like her, biriyani is also my favorite dish :-) Here I have tried to make egg biriyani with some minor variations. I have followed ‘Magic Oven’s recipe’. Believe me it is super yummy and super delicious. You will sit smacking your lips. I have tried many other egg biriyani recipes but those never tasted like this one. Give it a try. Ok then let’s get started…

Preparation time: 20 min

Cooking time:  35 min

Serves: 4 -5

Ingredients:

Boiled eggs: 10

Basmati rice: 2 cup (rinsed and strained)

Water : 5 cups

Ghee/oil: ¼ cup

Onion: 2 (big, sliced)

Garlic: 12 cloves

Ginger: 1 (big piece)

Green chili: 6

Shallots: 10

Cumin seeds: ½ tsp

Whole garam masala

Turmeric powder: ¾ tsp

Coriander powder: 1 tsp

Kashmiri chili powder: 2 tsp

Garam masla : ¾ tsp

Whole garam masala:

Cloves: 2

Cardamom: 2

Cinnamon: 1 inch
Bay leaves : 1-2
Star anise : 1

Curd: ¼ cup

Cashew paste: soak 10 cashews in water for 10-15 min and then grind to a smooth paste (optional)

Chopped cilantro leaves/ coriander leaves: as needed

Chopped mint leaves: as needed

Garnish (optional )

Fried cashew: 1 tbsp

Fried raisin: 1 tbsp

Chopped cilantro leaves: as needed

Fried onions : as needed 

Method

1.       Crush garlic, ginger and shallots to a coarse paste. Set aside.

                                                          

2.       Heat a thick bottomed pan and add 3 tbsp of ghee.

3.       When the ghee is hot enough add whole spices followed by cumin seeds.

                                               

4.       When it gets sautéed add onion. Sauté it well.

                                                               

5.       Add crushed paste. Sauté it well till the raw smell goes.

                                                            

6.       Reduce the heat and add turmeric powder, coriander powder, Kashmiri chili powder, garam masala powder. Mix it well.

                                                                  

7.       Add curd followed by mint and cilantro leaves.                  

                                                                 

8.       When everything is well combined add cashew paste. Mix it well.  Add salt.

                                                                  

9.       Now add boiled eggs, mix it well. Take care not to break the eggs while mixing.

                                                           

10.   Add water and cover the pan. Bring it to a boil by keeping the flame in medium heat.

                                                            

11.   Once the water gets boiled add rice and a tbsp of ghee. Check for salt.

                                                               

12.   Cook the rice in medium flame, close the lid tightly.  In between stir it for 2-3 times.

13.   Once the rice is cooked add in the chopped cilantro leaves and fried nuts.Mix it well.

                                                                   

14.   Transfer it to a serving dish. Serve with raita.

                                                            

15.   Enjoy.

                                                                      

Notes:

1.       Strain rice and keep it aside. If you are soaking it please reduce the amount of water than it is mentioned.

2.      Take care not to break the eggs while mixing.

3.       You can replace cashew paste with coconut milk if so add ½ cup of thick coconut milk. Or you can skip adding both. There won’t be much difference in taste.