One of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors. Biryani has become one of my all time Sunday recipes. I guess I have posted 4 biryani recipes – Lamb Biryani, Shrimp Biryani, Paneer Biryani and Vegetable Biryani. Now this is the fifth one! We can make the Biryani and just have it with no Eggs also. It still tastes great.
I used to frown to prepare biryani before 4 years. I thought it was a big thing, and it is best had only in restaurants. But now 🙂 it has become a part of my Sunday lunch. It took about an hour to prepare. But on weekends, it is fine and also we don’t need to prepare side dish for this. It is great to have with any raita 😉 and especially with garlic raita. I blended the masala and all ingredients and then cooked the rice and masala together and topped the fried masala egg on it.
- • Oil – 1tbsp
- • Bay leaf – ½
- • Cinnamon – 1 thin piece
- • Cloves – 3
- • Cardamom pods -2
- • Tomato - 1, small, chopped
- • Yogurt – 2 tbsp
- • Basmati Rice – 3 cups
- • Biryani Masala – 1 tbsp
- • Red chilli powder – 1 tsp
- for garnish:
- • Saffron – ½ tsp dissolved in ½ cup warm milk
- • Ghee – 2 tbsp
- • Mint – 2 tbsp finely chopped (to garnish)
- For the Egg masala:
- • Ginger garlic paste – 1 tsp
- • Red chilli powder – 2 tsp
- • Black pepper powder – 1 tsp
- • Besan flour- 2 tbsp
- • Salt – 2 tsp
- • Boiled eggs - 4
- For fried onions:
- • Onions – 2 small onions, ½ cup, sliced thinly
- • Cashewnuts – 6
- • Oil – to fry (3 - 4 tbsp)
- For rice masala:
- • Cashew nuts – 6
- • Khus khus (white poppy seeds) – ½ tbsp.
- • Cumin seeds/ jeera – ½ tbsp
- • Fennel seeds – ½ tbsp.
- • Coconut – 2 tbsp
- • Garlic – 4 pods
- • Ginger – 1 inch
- • Green chilli – 4
- • Mint – ½ cup, chopped finely
- • Coriander leaves – ½ cup, chopped finely.
- Wash and soak rice for at least 30 -40 minutes.
For Fried onions:
- Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry too. Stir in the middle so that it does not stick to the bottom. Set aside.
For Egg masala:
- Mix all the ingredients under “Egg masala” with little water and add the Eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs gets golden brown.
- Grind the garlic, ginger, mint, coriander, cashews, coconut (optional), poppy seeds, fennel seeds, cumin seeds, chillis with two tbsp. of water into a smooth paste.
- Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and then add the tomatoes and grinded paste and sauté them till the tomatoes are not raw and little mushy.
- Now add the yogurt, chilli powder, biryani powder and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
- Now after returning the skillet back to the stove, add the rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes.
- Now add the marinated eggs, fried onions and chopped mint for garnish and keep it in low for 5 minutes.
- Drizzle the saffron and milk over the rice and Switch off, and keep it closed for another 5 minutes. They will help the eggs get the masala flavors from rice and vice versa.