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Masala Egg Biryani

Egg Biryani is a must-try recipe for all egg lovers as it promises to take your love for eggs to another level altogether. This dish is made by cooking together fragrant long grain basmati rice, spiced hard-boiled eggs, perfectly caramelized onions, and select aromatic spices, delighting your senses in every bite.

Cuisine: Indian Course: Main Serves: 6

Prep Time: 15 Min Cook Time: 45 Min Total Time: 60 min .

Nutritional Info: Serving Size: 1 Plate

Calories: 408 Carbs: 48g. Fat: 16g. Protein: 17g

Ingredients:

  • 6 Cups Basmati Rice

  • 10 Cup Water

  • 2 Teaspoons Ghee

  • 3 Teaspoons Shah Jeera

  • Few Cinnamon Sticks

  • 10 -12 Cardamoms

  • Few Javitri Chopped

  • Coriander Leaves

  • 4-5 Bay Leaves

  • 10-15 Cloves

  • 1 1/2 Teaspoon Coriander Powder

  • 3 Teaspoons Salt


For Gravy:

  • 3 Tablespoons Oil

  • 2 Teaspoons Ghee

  • Few Cinnamon Sticks

  • Few Bay Leaves

  • Few Cardamom & Cloves

  • Few Javitri

  • 2 Cups Sliced Onions

  • 1 Cup Mint & Coriander Leaves

  • 2 Large Sliced Tomatoes

  • 5-6 Green Chilies

  • 3 Teaspoons Red Chili Powder

  • 2 Teaspoons Salt

  • 1 1/2 Teaspoon Coriander Powder

  • 3/4 Teaspoons Garam Masala

  • 2 Teaspoons Biryani Powder

  • 1 Cup Coconut Milk

  • 2 Tablespoon Fried Onions


For Eggs:

  • 1 Tablespoon Oil

  • 1 Teaspoon Red Chili Powder

  • 1/2 Teaspoon Salt

  • 1/2 Teaspoon Turmeric Powder

  • 1/4 Teaspoon Kasuri Methi

  • 1 Teaspoon Coriander Powder

  • 6 Boiled Eggs


For Setting Rice:

  • 1/2 cup Color Milk

  • 2 Teaspoon Ghee Fried Onions

  • Chopped Mint

  • Chopped Coriander Leaves


Method:


For Rice:

1. Wash 6 cups basmati rice and add 10 cups of water.

2. Add 2 teaspoons ghee, 3 teaspoons shah jeera, few cinnamon sticks, 10-12 cardamoms, a few javitri, chopped coriander leaves, 4-5 bay leaves, 10-15 cloves, 1 1/2 teaspoon coriander powder, 3 teaspoons salt. Mix well and turn ON the rice cooker.


For Gravy:

1. Add 3 tablespoons oil, 2 teaspoons ghee, and add few cinnamon sticks, few bay leaves, a few cardamons, few cloves, a few javitri, and mix well.

2. Add 2 cups sliced onions and sauté for 2 minutes. Now add 1 cup coriander mint leaves and mix well.

3. Add 2 large sliced tomatoes and cook for 2 minutes until tomatoes are soft.

4. Add 5-6 green chilies, 3 teaspoons red chili powder, 2 teaspoons salt, 1 1/2 teaspoons coriander powder, 3/4 teaspoons garam masala, 2 teaspoons biryani powder and mix well. Cook for 2 minutes.

5. Add 1 cup of coconut milk mix, and cook for 1 minute.

6. Add 2 tablespoons fried onions and turn off the stove.


For Eggs:

1. Heat 1 tablespoon oil and add 1 teaspoon red chili powder, 1/2 teaspoons salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon Kasuri methi, 1 teaspoon coriander powder and mix well.

2. Add boiled eggs in masala oil and fry eggs on both sides for 2 minutes.

3. Take them out and keep them aside.


For Setting Rice:

1. Add a layer id rice on the bottom of the pot and a layer of cooked rice.

2. Add another layer of rice and add color milk on top of the rice. Add 2 teaspoons of ghee, fried onions, chopped mint, chopped coriander leaves, and fried eggs on top of the rice.

3. Cover the pot with foil and close the lid. Cook for 20 minutes on medium flame.

4. Turn off the stove and serve hot with raita or salan.


Watch the Video for Procedure:


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© 2020 by Windhu Kitchen

Homemade Cooking|Cooking Recipes|Indian Recipes
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