Flavorful Basmathi Rice is cooked with aromatic Indian spices and spicy Egg Masala. Cooking the Egg Masala and Basmathi Rice in DUM gives Egg Biryani a unique flavor and taste. Nothing can beat this Egg Biryani! It’s simple and easy to make. I used garam masala in powdered form so it blends easily with the rice and egg mixture and it tastes better as we don’t get the whole dry spices into the mouth while enjoying the Biryani.
Serves – 3 to 4
Preparation time – 15 mins
Cooking time – 35 mins
- Basmathi Rice (wash, drain, soak for 30 mins atleast and cook till 70% done) – 1 1/2 Cups
- Onion (sliced) – 1 medium
- Oil – 4 Tbsp
- Cumin Seeds – 1 1/2 tsp
- Ginger and Garlic Paste – 2 Tbsp
- Cashews (Chopped)- 1 1/2 Tbsp
- Yogurt – 1/4 Cup
- Cilantro (chopped) – 3 Tbsp
- Onion (sliced and fried till golden) – 1 medium
- Salt – to taste
- Cumin Powder – 1 1/2 tsp
- Green Chillies (Slit) – 4 no or to taste
- Coriander Powder – 1 1/2 Tbsp
- Garam masala Powder – 3 tsp
- Red Chilli Powder – 1 1/2 tsp or to taste
- Turmeric Powder – 1/2 tsp
- Dried Mint Leaves – 1/2 Tbsp
- Hard Boiled Eggs (Cut in 1/2 inch pieces) – 6
- Saffron – 10 strands
- Milk (warm) – 1 Tbsp to soak the saffron
- Turmeric Powder – 1/4 tsp
- Salt – to taste
- Red Chilli Powder – 1/2 tsp or to taste
- Lemon Juice – 2 tsp
- Oil – 2 Tbsp
Egg Masala Mixture:
- Heat oil in a small skillet. When the oil is just warm, add in red chilli powder, turmeric powder, salt.
- Carefully place the egg slices one by one so they are heating up in a single layer.
- Fry the egg slices until they turn golden on both the sides. This frying part should be done on medium flame.
- Once done,keep them aside until ready to be used.
- In a wide pan, heat the oil on medium.
- Season with cumin seeds, allow them to sizzle.
- Add in green chillies and give them a 10 sec head start.
- Then add in the onion, ginger and garlic paste, cashews.
- Cook the onion mixture covered on medium heat until onions are soft.
- Now time to add in the masalas.
- Start with coriander Powder, red chilli powder, turmeric powder, garam masala powder, cumin powder and salt.
- Add in the whipped yogurt into the pan and cook until the oil oozes from the sides.
- Now quickly add in the masala coated fried eggs into the gravy.
- Mix gently until yogurt masala is well coated to the fried eggs.
- Now add in the 70% cooked basmathi rice, spread the rice over the egg mixture in a level.
- Top the rice with the fried onions, saffron milk, cilantro, mint leaves, sprinkle few Tbsp of water so the rice doesn’t dry out.
- Cover the pan with a tight fitting lid and simmer on LOW heat for 15 mins.
- After 15 mins open the cover and squeeze in some lemon juice.
- Mix gently until rice and egg masala are mixed well.
- Biryani is READY! Serve it as is it or with any raitha or salan.
Cooking the Basmathi Rice:
I cooked the Basmathi Rice before hand till 70% done. For this Bring 6 Cups of water to a rolling boil. Add in Salt and add the soaked Basmathi rice . Cook till 70% cooked. Do not over cook the rice.
- For Biryani, it is always about getting perfect balance of flavors and texture to the rice. So take time to note down all the ingredients and proportions to get a perfect Biryani.
- Soaking the Basmati Rice is crucial for getting a good looking Biryani. Helps the grain to cook full and tall
- Add the yogurt to the masala mixture with the flame on LOW. Otherwise the yogurt may get curdled.