This recipe of Egg Biryani is a quicker version of traditional biryani, which is typically made of layers of rice and egg masala and cooked on a low heat which is obviously time consuming. However, this recipe would not take that long. Ingredients:
- Basmati Rice - 2 cups
- Water - 3 cups
- Biryani Masala - 1 tsp
- Cumin Seeds - 1 tsp
- Whole Garam Masala - 1 tsp
- Star Anise - 2
- Bay Leaves - 2
- Oil or Butter - 2 tbsp
- Onions - 1 medium
- Chopped Cilantro - 1 tbsp
- Ginger - Garlic Paste - 1 tsp
- Green Chillies - 3-4
- Mint Leaves - 1 bunch
- Plain Yogurt - 1 cup
- Salt - to taste
- Boiled Eggs - 4-5
- Coriander Powder - 1 tsp ( optional )
- Red Chili Powder - 1/2 tsp ( optional )
Directions:
- Soak rice in water for 1/2 an hour.
- Boil eggs, slit them lengthwise, keep aside.
- Heat oil or butter in a heavy bottom deep pan or pot. Add cumin seeds, whole garam masala, sliced onions, ginger garlic paste and saute them till onions turn translucent.
- Add chopped cilantro, chopped mint leaves, slit green chillies , biryani masala.
- Add plain yogurt and salt and give it a good mix.
- Add water and rice. Cook covered on medium heat.
- While the rice is being cooked, we shall saute the boiled eggs in some spices to add some flavour to the eggs. This is optional though. You can add just plain boiled eggs to the biryani as well.
- In a plate, take 1 tsp coriander powder, 1/2 tsp red chili powder, salt, and mix them all.
- Sprinkle this masala mixture all over the eggs and saute them in butter for just a couple of minutes and keep aside.
- When the rice is done, add these eggs to the biryani and give it a very gentle mix, making sure you do not break the rice. Turn off the heat.
- Serve hot with raita.
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