The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Egg Biryani
Course: Indian Foods, TraditionalCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
250
kcalTotal time
1
hourIndulge in aromatic basmati rice layered with spiced eggs, fragrant herbs, and a medley of Indian spices in this beloved Traditional Indian Egg Biryani. A flavorful delight for any occasion!
Ingredients
- For Cooking Rice:
2 cups basmati rice
4 cups water
1 bay leaf
4-5 cloves
2-3 green cardamom pods
1-inch cinnamon stick
Salt to taste
- For Preparing Eggs:
8 eggs
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
Oil for frying
- For Biryani Masala:
2 onions, thinly sliced
2 tomatoes, chopped
2 green chilies, slit
1/2 cup plain yogurt
2 teaspoons ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon biryani masala powder
Salt to taste
Handful of chopped coriander leaves
Handful of chopped mint leaves
- For Layering:
1/4 cup fried onions (optional)
A pinch of saffron soaked in 2 tablespoons of warm milk
Ghee or melted butter for drizzling
Directions
- Cooking Rice:
- Wash basmati rice under running water until the water runs clear. Soak rice in water for about 30 minutes.
- In a large pot, bring 4 cups of water to boil. Add bay leaf, cloves, cardamom pods, cinnamon stick, and salt.
- Drain the soaked rice and add it to the boiling water. Cook until the rice is 70-80% done. Drain and set aside.
- Preparing Eggs:
- Hard boil the eggs, peel them, and cut them in half lengthwise.
- Marinate the egg halves with red chili powder, turmeric powder, and salt. Shallow fry the eggs until golden brown. Set aside.
- Biryani Masala:
- In a large skillet, heat oil. Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Add chopped tomatoes and cook until they turn mushy.
- Add slit green chilies, red chili powder, turmeric powder, and biryani masala powder. Cook for a couple of minutes.
- Add plain yogurt and cook until oil separates from the masala.
- Add chopped coriander leaves and mint leaves. Mix well.
- Layering:
- In a heavy-bottomed pan, spread a layer of cooked rice at the bottom.
- Arrange the fried egg halves over the rice.
- Spread a layer of biryani masala over the eggs.
- Sprinkle some fried onions (if using).
- Repeat the layers until all the rice, masala, and eggs are used up. Ensure the top layer is rice.
- Drizzle saffron-infused milk and melted ghee/butter over the rice.
- Dum Cooking (Steaming):
- Cover the pan tightly with a lid or aluminum foil to seal in the steam.
- Cook on low heat for about 15-20 minutes or until the rice is fully cooked and aromatic.
- Serving:
- Gently fluff the biryani with a fork.
- Serve hot with raita (yogurt dip) or salad.
Note
- You can increase the amount of spices as per you like
