This is a must try recipe for all egg and biryani lovers. Being made in a pressure cooker this is a quicker and easier version and turns out as delicious as the traditional biryani plus those boiled eggs coated with spicy masalas adds those extra flavors making a whole flavorful and delicious meal.
Egg Biryani
Ingredients-
Boiled Eggs, 5
Onion, 1 large, thinly sliced
Tomatoes, 2 cups, fine chopped
Green Chillies, 4, fine chopped
Ginger garlic paste, 2 tbsp
Oil, 4 tbsp
Ghee, 2 tbsp
Salt, 2 tbsp
Bay leaves, 3
Cinnamon stick, 1 stick
Star anise, 1
Cloves, 4
Cardamom, 2
Black pepper corns, 6
Chilli powder, 1 tbsp
Turmeric, 1 tsp
Coriander powder, 1 tsp
Biryani masala, 1 tbsp
Garam masala powder, 1 tbsp
Lime juice, 1 tbsp
Water, 4 cups
Basmati Rice, 2 cup
Mint leaves, 1 cup, fine chopped
Cilantro leaves, 1 cup, fine chopped
Recipe-
Boiling eggs
Heat a pan( 3/4th filled with water), once the water starts boiling gently drop in the eggs and let it cook for 12 mins on medium flame. Let it cool then peel off the eggs and make shallow slits on each.
To a pan add in 2 tsp oil and add chilli powder, coriander, garam masala, turmeric. Gently pan fry the eggs for a min so each gets coated with the masala and then turn off heat.
Wash and soak 2 cups basmati rice in water for at least 30 mins.
To a non stick pressure cooker add 2 tbsp oil and ghee. Add 3-4 bay leaves, 1 cinnamon stick, whole black pepper, cardamon and cloves.
To this add 2 cup long cut onions and let it brown a little. Then, add 1 cup chopped tomatoes and chopped green chillies, 2 tbsp ginger garlic paste. Add 1 tsp salt, biryani masala, garam masala and cook for 5 minutes.
Add in 1 cup each of fresh mint and cilantro leaves with the soaked and drained rice with the boiled eggs in and add 2 cups water and close the lid. On medium heat cook until 1 whistle and turn off the flame and let it cool completely for 45 minutes.
Garnish with some more of fresh cilantro and lime juice. Serve alongside raita and Enjoy.
Happy Eating :D
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