Method Compared to its counterparts, egg biryani is a simpler version. The process does not require marination, thereby making it a little simpler. But, that does not reduce its taste. A generous spread of ghee adds flavour to this dish. It makes for a good feast on a no-meat day.
Method of preparation
a) Pre-soak the basmati rice in water for 10-15 minutes or follow the instructions mentioned on the cover.
b) Cook the rice with all the condiments as well the saffron strands soaked in water. Once part cooked strain in a colander and keep aside giving a gentle stir ensuring it is only par boiled. Keep aside.
1) In a heavy bottom wok add ghee and oil and heat.
2) Add the onions and fry till brown. Caramelize with the sugar.
3) Add the cloves, cinnamon, cardamom, and continue to fry with onions.
4) Add chopped tomato and fry till mashed.
5) Reduce heat completely and add milk. Add the spice powders and stir well ensuring the milk is not curdled.
6) Add the eggs (halved or cut to four), to this masala.
7) Give a good stir to ensure the masala is well incorporated.
8) Add the biryani masala, an important ingredient for biryani.
9) Cover and let it simmer.
10) Ensure the egg is added towards the end to avoid over cooking as they are already hard boiled.
11) Once half done, remove from flame and keep aside.
1) You could either layer the rice, masala and garnish or simply stir the masala with the rice by gradually folding the masala.
or for layering:
2) Take a broad mouthed vessel with heavy base to prepare biryani.
3) Add a layer of the rice, followed by onion, coriander, ghee, and top it with the eggs.
4) Repeat the process till all the rice and egg masala is well placed.
5) Cover the vessel with a heavy lid or place a heavy object over the lid.
6) Cook the combined mixture on low heat for 10-15 minutes to fluff the rice. You could use the dum biryani technique too.
7) Once done remove from heat but do not open the lid for at least 10 minutes.
8) Garnish and serve with yogurt and accompaniments of your choice.
1) Biggest challenge in making biryani lies in retaining the texture and length of the long grain rice. If trying for the first time use biryani rice or jeera rice and always use the best quality basmati rice or long grain rice.
Long grain rice- 2 cups
Bay leaf- 2-3
Cardamoms- 2-3 pods (bruised)
Ghee- 1 tsp
mint leaves- 1/2 cup
star anise- 1
cinnamon- 1-2 small piece
water- as required
salt- according to taste
For Thokku/ masala:
Eggs- 3-4 (hard boiled)
Onion- 2 ( thin sliced)
Tomato- 2 ( chopped)
Oil- 1 tbsp
Ghee- 2tbsp (optional)
Cinnamon sticks- 2 ( small pieces)
sugar - 1/4 tsp
Biryani masala- 2 tbsp store bought or
Red chili powder- 2 tbsp
Coriander powder- 2 tbsp
Turmeric powder- 1/2 tsp
Garam Masala- 1/2 tsp
Curd- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Green chili- 2 (slit and deseeded)
Milk- 1/4 cup
Saffron strands- 5-6 (add it to the milk)
Pudina/ mint- 1/2 cup
Lemon juice- 2 tbsp
Salt according to taste
Saffron soaked in milk (1 cup)
Ghee- 1/2 cup
Fresh sliced tomatoes
Caramelized onions and garlic