How to Make Delicious Egg Biryani

How to Make Delicious Egg Biryani/ Anda Biryani Recipe

The delicious egg biryani recipe is a magnificent coming together of aromatic long-grain basmati rice and sweet spiced and sautéed boiled eggs. Aromatic Basmati rice is cooked in whole spices, layered with some aromatic biryani masala, egg gravy, and eggs, and topped with cilantro, ghee, and saffron milk and sealed and put on the low flame burner; this is  How to Make Delicious Egg Biryani. My other Biryani recipes are chicken biryani, mutton biryani, Ilish biryani, and parda biryani.

The main equipment requires

1. A big hard anodized pan
2. A wok
3. Big vessel
4. Spatula
5. Mixing bowl
6. Serving plate
7. Skimmer spatula

Ingredients to Make Delicious Egg Biryani

1. Egg-4
2. basmati rice-250 gm
3. curd-50 gm
4. ginger paste-1 tbsp
5. Kashmiri red chili powder-1/2 tbsp
6. turmeric powder-1/2 tbsp
7. Red chili powder-1/2 tbsp
8. Cumin powder- 1 tbsp
9. oil-2 tbsp
10. ghee-2 tbsp
11. whole spices(green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)
12. Onions-2
13. biryani masala-1/2 tbsp
14. few strands of saffron
15. kewra essence/mitha atar
16. salt (as required)
17. Coriander leaves

How to Make Delicious Egg Biryani

Boil 4 eggs and peel them

Take a big pot and wash the basmati rice and allow soaking for 1 hour.

Cut onions into small pieces

Cut tomato also into small pieces

Take a frying pan, heat oil in it, and fry the boiled eggs after rubbing with turmeric powder and salt.

Add the chopped onions to the same pan and fry till they become translucent and the color changes to light brown

Add ginger-garlic paste and sauté them for a minute

Now add the chopped tomatoes and stir them to melt

Add salt immediately to help the tomatoes to melt fast

Now add the turmeric powder, red chili, Kashmiri chili, and cumin powder and sauté them till the raw smell goes off.

Add curd and stir very fast

Now add ¼ tbsp Biryani masala and

 Chopped coriander leaves

Now add the boiled and fried eggs and mix well with the gravy.

Gravy is ready with required consistency, keep aside them.

Take a big vessel and boil water by adding the whole spices (green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)

Add 1 tbsp ghee and allow them to boil; boil the rice at 75%

Now take out and strain the 70% boiled rice and spread them on a big plate

In a small bowl add melted ghee, kewra, and saffron strands

Put a tawa/griddle over a gas oven

Layering

Then put A big hard anodized pan, and start layering, first put some gravy

Now put some rice to cover the gravy

Then put 2 eggs with gravy and some ghee.

Again put rice, then eggs and gravy

And top with biryani masala, coriander leaves, gravy, and the saffron with ghee and cover them properly; allow them to cook for 20 minutes on a low flame after that keep for another 10 minutes without flame.

Open the cover and mix them

Transfer them to a serving plate and serve hot with raitas.

How to Make Delicious Egg Biryani

Delicious egg biryani recipe is a magnificent coming together of aromatic long-grain basmati rice and sweet spicedand sautéed boiled eggs. Aromatic Basmati rice is cooked in whole spices,layered with some aromatic biryani masala, egg gravy and eggs, and topped with cilantro,ghee and saffron milk and sealed and put on low flame burner;

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Biryani, Main Course

Cuisine Indian

Servings 4

Calories

Equipment

• A big hard anodized pan
• Spatula
• Skimmer/jharna spatula
• Big vessel
• mixing bowl
• Serving plate
• wok

Ingredients

  

• 4 egg
• 250 gm Basmati rice
• 50 gm curd
• 1 tbsp  ginger-garlic paste
• 1 tbsp kashmiri red chili
• 1 tbsp  turmeric powder
• 1/2 tbsp red chili powder
• 1 tbsp cumin powder
• 2 tbsp oil
• 2 tbsp ghee
• whole spices(green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)
• 2 Onion
• 1/2 tbsp biryani masala
•  few strands of saffron
• kewra essence/mitha atar
• salt
• coriander leaves

Instructions

 

• Boil 4 eggs and peel them
• Take a big pot and wash the basmati rice and allow soakingfor 1 hour.
• Cut onions into small pieces
• Cut tomato also into small pieces
• Take a frying pan , heat oil in it and fry the boiled eggsafter rubbing with turmeric powder and salt.
• Add the chopped onions in the same pan and fry till theybecome translucent and color changes to light brown
• Add ginger garlic paste and sauté them for a minute
• Now add the chopped tomatoes and stir them to melt
• Add salt immediately to help the tomatoes to malt fast
• Now add the turmeric powder, red chili, kashmiri chili andcumin powder and sauté them till the raw smell goes off.
• Add curd and stir very fast
• Now add ¼ tbsp Biryani masala and
•  Chopped corianderleaves
• Now add the boiled and fried eggs and mix well with thegravy.
• Now gravy is ready with required consistency, keep asidethem.
• Now take big vessel and boil water by adding the whole spices(green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)
• Add 1 tbsp ghee and allow them to boil; boil the rice 75%
• Now take out and strain the 70% boiled rice and spread themin a big plate
• In a small bowl add melted ghee, kaora and saffron strands
• Put a tawa/griddle over a gas oven
• Then put a big hard anodized pan, and start layering, first put some gravy
• Then some rice to cover the gravy
• Then put 2 eggs with gravy and some ghee.
• Now again put rice, then eggs and gravy
• And top with biryani masala, coriander leaves, gravy and thesaffron with ghee and cover them properly; allow them to cook for 20 minute ina l ow flame, after that keep another 10 minutes without flame.
• Open the cover and mix them
• Transfer them to a serving plate and serve hot with raitas.

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