Special Egg Biryani Recipe

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Special Egg Biryani RecipeIngredients
Group I for the Rice

  • Basmathi Rice – 2 cup (160 ml each cup)
  • Coconut milk – 1 cup
  • Lemon Juice – 1 tsp
  • Mint leaves – few
  • Oil – 1 tbsp
  • Salt to taste

Dry Spices for the rice

  • Black Cumin – 1/2 tsp
  • Bay leaves – 2
  • Cinnamon – 2 (1 inch each)

Group II for the Masala

  • Boiled eggs – 4-5 (cut into half)
  • Oil – 5 tbsp
  • Coconut Milk – 1/4 cup
  • Mint – 1 Bunch (chopped)
  • Ginger garlic paste – 1 1/2 tbsp
  • Coriander leaves – 2 handfuls
  • Tomatoes – 3
  • Green chillies – 6 (Slitted)
  • Fried Onions – ¬†approximately 2 medium size
  • Coriander powder – 1 tsp
  • Lemon Juice – 1 tsp
  • Garam masala powder – 1 tsp
  • Chilly powder – 1 tsp
  • Any Readymade Biryani masala powder – 1 tsp (egg, chicken or mutton)
  • Turmeric powder – 1/4 tsp
Dry Spices for the Masala 

  • Black cumin – 1/4 tsp
  • Cinnamon – 4 pieces (1 inch each)
  • Cloves – 8
  • Cardamom – 2
  • Aniseeds – 1/4 tsp
  • Bay leaves – 2

Method

Preparation of the rice 

  • Soak the rice for 1/2 an hour.
  • Heat oil in the pressure cooker, on high medium flame.
  • Splutter the dry masalas(for the rice) & ¬†add the mint leaves(few).
  • Add 1 cup of coconut milk & 3 cups of water to the rice.
  • Add salt and lemon juice.
  • Cover the cooker when water starts bubbling.
  • Simmer the flame & do not let the cooker to whistle.
  • Let it cook for 15 minutes.
  • Now open the cooker & transfer the rice to another large vessel.
  • Spread the rice using fork & allow it to cool slightly.
Preparation of the masala
  • Heat oil in the pan on high medium flame.
  • Splutter the dry masalas (for the masala) & add the ginger garlic paste.
  • Fry well till the oil separates. Add the chopped tomatoes & continue frying till it becomes mashy.
  • Now add the mint leaves & fried onions.
  • Now add chilly powder, turmeric powder, garam masala powder, coriander powder, biryani masala powder & salt.
  • Fry for 2 minutes.
  • Add the coconut milk & mix well. Simmer the flame.
  • Cover & cook till it becomes thick & the oil separates from the masala.
  • Add the chopped coriander leaves, lemon juice & the eggs.
  • Mix well but gently for 5 minutes.
  • Switch off the flame & cover it for 5 minutes.
  • Now spread this masala on top of the rice & mix gently till it gets incorporated.
  • If you wish you can keep the rice in dum for 10 minutes or serve immediately with raita.
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