If you’re craving an aromatic and flavorful meal, Egg Biryani is an excellent choice. This Indian delicacy combines fragrant basmati rice, perfectly cooked eggs, and a blend of spices to create a dish that’s both rich and delicious. Whether you’re cooking for a family dinner or a special occasion, this Egg Biryani is sure to impress with its vibrant colors and tantalizing aroma.
Tips to make the Egg Biryani recipe:
1. Use Basmati Rice: For the best results, use long grain basmati rice. Its unique fragrance and fluffy texture are perfect for biryani. Rinse the rice thoroughly to remove excess starch and soak it for about 30 minutes before cooking.
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2. Hard-boil the Eggs Properly: Ensure your eggs are hard-boiled just right. Boil them for 10-12 minutes, then transfer them to cold water. This prevents overcooking and makes peeling easier.
3. Sauté Spices for Flavor: Sautéing whole spices like cumin seeds, cloves, and cinnamon stick in hot oil releases their flavors, giving the biryani its signature taste. Don’t skip this step for an authentic flavor.
4. Fresh Herbs: Adding fresh coriander and mint leaves enhances the dish’s aroma and flavor. Chop these herbs finely and mix them in just before serving.
5. Layering Technique: Layering the rice and egg masala is crucial for an authentic biryani experience. Start with a layer of rice, followed by egg masala, and repeat. This allows the flavors to meld beautifully.
6. Let it Rest: Once the biryani is assembled, cover it and let it rest for at least 10 minutes. This allows the flavors to blend and the dish to achieve its full potential.
How to Make Egg Biryani Recipe?
Egg Biryani Recipe
Equipment
- 1 Deep pan For cooking the biryani
- 1 Rice cooker For cooking the rice
Ingredients
- 4 Boiled eggs Peeled
- 2 cups Basmati rice Rinsed and soaked
- 3 tbsp Oil
- 1 cup Onion Thinly sliced
- 1 tbsp Ginger garlic paste
- 1/2 cup Tomato puree Freshly prepared
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- to taste Salt
- 1/2 cup Yogurt Whisked
- 2 cups Water
- 2 tbsp Coriander leaves Chopped
- 2 tbsp Mint leaves Chopped
Instructions
- Heat oil in a deep pan, add sliced onions, and sauté until golden brown.
- Add ginger garlic paste and sauté for another minute.
- Add tomato puree, turmeric powder, red chili powder, and cook until oil separates.
- Add yogurt, garam masala, and salt, and cook for 2-3 minutes.
- Add boiled eggs, mix gently, and cook for another 2 minutes.
- Add soaked and drained basmati rice and mix well.
- Add water, bring to a boil, then lower the heat, cover, and cook until the rice is done and water is absorbed.
- Garnish with chopped coriander and mint leaves.
- Serve hot with raita or a green chutney.
