Step-by-Step Guide to Make Super Quick Homemade Egg Biryani
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, How to Make Perfect Egg Biryani. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Egg Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Egg Biryani using 23 ingredients and 8 steps. Here is how you cook that.
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Ingredients and spices that need to be Get to make Egg Biryani:
- 3 tbsp Oil
- 1.5 cups basmati rice
- 1.5 tsp. Ginger garlic paste
- 1 large onion thinly sliced or finely minced
- 2 green chilies slit or minced
- 4-5 boiled eggs (prick with a fork randomly)
- 1 medium tomato chopped(optional)
- 1/8 tsp. turmeric powder
- 1/2 tsp. red chilli powder
- 1-1 1/2 tsp. Biryani masala powder (I used SHAN)
- as needed mint and coriander leaves chopped
- to taste Salt
- 3 tbsp fresh yogurt
- 3 cups water
- Dry spices for egg biryani
- 1 star anise
- 1 bay leaf
- 1/2 tsp. shahi jeera
- 4 green cardamoms
- 4-5 cloves
- 1 inch cinnamon stick
- 1 strand mace
- A few strands of saffron (keep in 2tsp of warm milk)
Instructions to make Egg Biryani
- Soak rice for at least 20 to 30 mins. Drain water and set the rice aside in a colander.
- Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.
- Heat a pressure pan or a biryani handi with oil, add onions and fry till golden brown.
Add ginger garlic paste and fry till the raw smell goes off. - Add the dry spices and allow them to sizzle.
Add tomatoes, mint, red chilli powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy. - Add eggs and biryani masala powder and fry till the mixture thickens.
Pour water and add salt as needed. Bring it to a boil - Add soaked rice (drain water) and saffron with milk and cook rice in open pan till very little water is left.
- Lower the flame, cover and cook till the rice is done. If using pressure cooker, close the lid and cook on a very low flame for about 5 minutes. Switch off before it whistles to prevent it from becoming mushy, Set this aside, don’t leave on the hot burner.
- Fluff up the egg biryani and serve with raita.
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