Egg Biryani

Egg Biryani Recipe

Indian Biryani can be real complicated but basic is what we should know to start with, which also varies from home to home and region to region. Here is my version. This is basic Hyderabad biryani recipe.

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Ingredients:

4-5 hard boiled eggs, peeled and into half (oblong). 
Substitutes: You can add  2 cups of mixed vegetables like carrots, peas, beans, potato, cauliflower.

and Non veg, can add a pound of Boneless chicken.

o   2 large onions, one of which is finely sliced thin and another chopped fine.

o   1 large tomato, chopped (optional)

o   1 tbsp chopped coriander leaves

o   1 tbsp chopped pudina/coriander leaves

o   2 tbsps ghee/butter

o   2 Tbsp  oil ( or as required)

o   3/4 cup thick curd/yogurt

o   5 green chilies make a small slit in them

o   1/2 tbsp ginger, garlic paste

o   1/4 tbsp red chili powder (adjust)

o   1/2 tbsp coriander powder

o   2 Tbsps lemon juice

o   salt as required

o   pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Biryani Masala: (You can buy readymade shaan brand)

o   4 cloves

o   1/2″ cinnamon stick

o   2 elaichi/cardamom

o   1/4 star anise

o   1/4 tsp shah jeera

o   5 pepper corns

Ingredients to cook rice:

o   2 1/2 cups Basmati rice

o   4 to 5 cloves

o   5 cardamoms ( crush with mallet)

o   1/2″ cinnamon stick

o   1 marathi mogga( baddi elaichi)

o   2 bay leaves

o   5-6 mint leaves

o   1/2 tbsp oil

o   3/4 tbsp salt

o   water as required

Rice Prep:

In a skillet,  add few tbsp of oil, bay leaves, cloves, cinnamon stick, cardamom, Marathi mogga (baddi eliachi), mint leaves . fry for ½ a minutes then add rice. Fry rice and ingredient until Rice is translucent in color. add required  water and salt until half cooked.( This is actually half of the total time taken to cook rice) Strain the water keep half cooked rice aside.

Next step:  Gather all ingredients

Heat 1 1/2 Tbsps oil + 1 1/2 tbsps ghee/butter  in a vessel, add sliced onions, sauté for 8-10 mts till caramelized. Remove and keep aside.

pour in skillet another 2 Tbsp of oil  and add chopped fine onions, green chilies, mint leaves, coriander leaves , ginger garlic paste and saute for 2 mts. Add red chili powder, coriander powder and biryani masala powder  and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Let oil ooze out. Add the eggs/chicken /mixed vegetable and sauté till well coated with the masala.  Simmer and Cook for 15 minutes.. Add yogurt and combine. Cook for 10 mts till oil separates. Add lemon juice and combine. Do not cook with lemon juice. Turn off heat and keep aside.
TIP:-when you add half eggs, you have to be really careful on how you mix it. Recommended method is to cook everything without eggs and add them during the last process which is..once oil is separated from the semi dry gravy with yogurt.. Add half eggs and cook for 10 minutes . Mixture  should be semi dry.

Now the layering starts: Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.

 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee/butter all over rice, and add caramelized onions. Next sprinkle corianders leave and pour saffron milk over rice. Sprinkle 3 Tbsp water.

Place lid and Cook on medium high flame for 5 to 10 mts until rice are cooked. Or in oven on 350 degree for 20 minutes

serve hot with raita and curry of your choice.