Egg Biryani Recipe

Gather around, foodies, because I’ve got an incredible egg biryani recipe that’s about to take your tastebuds on a wild ride! 🌾🍳 Brace yourself for aromatic spices, perfectly cooked basmati, and a medley of flavors that will leave you craving seconds before you’ve even finished your first helping.

Egg Biryani is one of my favorite dishes to make. It starts with basmati rice, and if you know how to make perfect basmati rice, then you can make the perfect Egg Biryani.

I love the freshly harvested, wonderfully fragrant Indian basmati rice, which, when cooked perfectly, is fluffy and separate. Egg Biryani itself is also wonderfully fluffy and separate.

Egg Biryani Recipe Ingredients

• Basmati Rice: A long-grain rice, rich in carbohydrates, providing energy and a fragrant aroma.
• Eggs: High in protein, they add richness and texture to the biryani.
• Ghee: Clarified butter, offering healthy fats and a nutty flavor.
• Cumin Seeds: Adds earthiness and aids digestion with aromatic spices.
• Ginger-Garlic Paste: Offers anti-inflammatory benefits and enhances flavor.
• Green Chilies: Provides a spicy kick and boosts metabolism.
• Turmeric Powder: Contains curcumin, known for anti-inflammatory properties.
• Yogurt: Offers creaminess and probiotics for healthy digestion.
• Coriander Leaves: Freshness and vitamin C boost, brightening the dish.

Egg Biryani Recipe Ingredient Quantities

• 2 cups basmati rice
• 6 large eggs
• 2 tablespoons ghee or vegetable oil
• 1 large onion, thinly sliced
• 1 teaspoon cumin seeds
• 2 cloves
• 1 cinnamon stick
• 2 cardamom pods
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/4 cup plain yogurt
• Salt to taste
• 4 cups water
• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• Fried onions, for garnish

How to Make this Egg Biryani Recipe

1. Wash and soak the basmati rice in water for half an hour. Let it drain, and set it aside.

2. Put the eggs in water and bring to a boil. Once boiling, let them go for 10 minutes. Cool them off, and remove the shells.

3. In a large pot, over medium heat, warm ghee or vegetable oil. Toss in the cumin seeds, cloves, and the rest of the whole spices. Sauté until you can smell them and they look a little darker.

4. In a pan, add the sliced onions; cook over medium heat until golden brown. Stir in the ginger-garlic paste and the green chilies; fry for 1-2 minutes.

5. Combine the turmeric powder, red chili powder, and salt. Stir well to mix.

6. Combine the yogurt and cook for an additional 2 minutes. Following this, place the peeled eggs into the pot—making sure that the eggs are thoroughly covered with the spice mixture.

7. In another pot, take 4 cups of water to a boil. Add the soaked rice to the roiling water and cook until the individual grains have swollen such that they are 70% done (the rice is still undercooked and should not be mushy). Drain the rice.

8. Place the almost-done rice on top of the egg and spice mixture. Get all Robert Redford on the next layer. Sprinkle garam masala, chopped coriander, and mint leaves on top.

9. Put on a tight lid and simmer for 15-20 minutes. Allow the rice to finish cooking and the flavors to meld.

10. Before you serve, top the dish with some fried onions. This egg biryani will be fantastic with either yogurt or raita.

Egg Biryani Recipe Equipment Needed

1. Large pot
2. Medium pot
3. Pan
4. Mixing bowls
5. Strainer
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Lid for the pot
12. Stove or cooktop

FAQ

• Q: Can I use brown rice instead of basmati rice?Yes, brown rice is an option, but it will take longer to cook and may alter the texture and flavor of the biryani.
• Q: Can this recipe be made without eggs for a vegetarian version?A: Yes, you can leave out the eggs and swap in veggies like peas, carrots, or paneer for a vegetarian biryani.
• Q: How can I make the biryani spicier?A: Boost the heat by adding more green chilies or extra red chili powder.
• Q: Can I prepare the biryani in advance?A: Yes, you can prepare biryani in advance and store it in the refrigerator. Before serving, make sure to reheat it and check that it’s thoroughly heated through.
• Q: Is there a substitute for yogurt in the recipe?A: If you require a substitute that is free of dairy, a non-dairy yogurt or coconut cream may be used.
• Q: How long can leftover biryani be stored?A: You can keep leftover biryani in the fridge for up to 3 days in an airtight container.
• Q: What can I serve along with egg biryani?A: Egg biryani is well complemented by raita, papad, or a simple salad accompanied by a dressing of lemon juice and olive oil, making it a complete meal.

Egg Biryani Recipe Substitutions and Variations

Basmati rice: May be replaced with jasmine rice or long-grain white rice for a slightly different texture and flavor.
Butter or vegetable oil: Can be replaced with olive oil or coconut oil for a different aroma.
Green chilies: You can use jalapeños or serrano peppers instead, adjusting the amount to control the heat.
Yogurt can be replaced with sour cream or a non-dairy yogurt for a completely different taste.
Cilantro leaves: Replace with parsley if fresh coriander is not available; the flavor will be less aromatic.

Pro Tips

1. Infuse More Flavor into the Rice: While boiling the rice, add a few drops of lemon juice and a bit of salt to enhance the flavor and help keep the grains separate.