Ritzy_Rituparna: Easy Egg Biryani

Egg Biryani is the most easy Biryani recipe I have tried.

Egg biryani recipe | biryani recipes | easiest egg biryani | pressure cooker biryani

Biryani is a dish of exotic spices that satisfies your taste buds. It is a very renowned dish of the Mughlai cuisine. Egg biryani too holds a powerful place in the biryani family only using eggs in place of meat or chicken preparing it with all the same traditional spices. This is a very preferred dish for celebrations. Biryani can offered with onion raita or a plate of green salad.

Ingredients

Basmati Rice 500 Grams
Pinch of Saffron soaked in 4 tablespoon milk
Eggs 4 nos. (boiled and fried)
Potatoes 4 nos (boiled and fried)
Onions (2), Ginger(1/2 inch), Garlic(4 cloves), Tomato(1/2) and Green chillies paste
Green Chillies (according to how much spicy you want your dish to be)
Fried sliced onions 2 nos. and ring cut onions 2 nos
Plain Yogurt 1 tablespoon
Whole Garam Masala
Turmeric Powder 1/2 teaspoon
Cumin powder 1 teaspoon
Biryani masala powder 1 teaspoon
Kashmiri Mirch powder 1 teaspoon
Salt to taste
Sugar to taste
Oil 1 tablespoons
Clarified butter (ghee) 1+2+1 tablespoons
Handful of mint for garnishing

Directions

Wash and soak rice for exact two hours.

Boil the eggs and shell them. Fry them slightly golden.

Boil the peeled potatoes. Fry them slightly golden.

In a kadai, heat 1 tablespoon of ghee. Fry the ring cut onions for biryani garnishing. Add salt and sugar as per taste to the onions. Keep aside.

In a kadai, heat the oil. Fry the sliced onions until golden brown, then add onion, ginger, garlic, green chillies and tomato paste. Cook for sometime and then add curd and cook the masala. Add kashmiri mirch powder, cumin powder, turmeric and salt to taste. 1 cup of hot water to the cooked masala. Let it cook until the water dries a little. Add the fried eggs and potatoes to the masala, stir a little to coat the eggs and potatoes with masala. Sprinkle a pinch of powdered biryani masala, cover it and keep aside.

After exactly two hours of soaking, strain the rice.

Take a pressure cooker. Put two table spoons of ghee in the cooker on mid-flame. After the ghee melts add the whole garam masala to it.

Let it cook for sometime, ghee will extract the flavours from spices. Add the soaked rice to the the cooker, stir well to coat the rice with the flavoured ghee. Add 750ml water to it and mix well and cover with the lid of the cooker, let it cook on high flame. After the very first whistle, remove the whistle of the pressure cooker, switch off the gas. The vapour will evaporate out of the nozzle and rice is done.

Garnishing

Add 1 tablespoon of ghee to a large pan and rest of the biryani masala powder it.
Add a layer of rice, then a layer of cooked egg, then rice again egg, and finally rice,
Add the kesar soaked milk to colour the rice and 1 tablespoon each of keora water and rose water.