Hello, my foodie friends..........I hope you all are enjoying the holiday season and preparing and relishing the cakes, cookies, and a variety of desserts. What are your plans for the new year party? Do share them with me. If you ask me then ma and family like to enjoy the holiday season in a bit traditional way. Apart from indulging ourselves in cakes and desserts we also make some traditional Indian dishes.
If you and your family are like us then we have got you sorted. If you have some guests coming your way then you can go completely traditional and some delectable Indian dishes. There are a number of such dishes up on the blog. You can check them here (click here).
Today in this blog post I'm sharing a Biryani recipe. This is I have prepared Biryani with Eggs. Biryani is a very popular Indian dish that is made or served on special occasions. Usually, Biryani is made from Chicken or Mutton but there are veg variations of Biryani too like Paneer Biryani, Veg Biryani, Soya Biryani. Today we're going to make Egg Biryani which is loved by the people who don't eat Chicken or Mutton.
Ingredients:
1. Egg: 6-7
2. Basmati Rice: 3 cups
3. Yogurt/ Curd: 1/2 cup
4. Whole Spices (Nutmeg, Mace, Black Cardamoms, Green Cardamoms, Cinnamon, Cloves, Black Pepper)
5. Onion (finely chopped):4 (medium size)
6. Coriander Leaves (finely chopped): a handful
7. Mint Leaves (finely chopped): a handful
8. Green Chilies : 3
9. Ginger-Garlic Paste: 1 tbsp
10. Coriander Powder: 1 tsp
11. Cumin Powder: 1 tsp
12. Red Chili Powder: 1 tsp
13. Turmeric Powder: 1 tsp
14. Biryani Masala: 1 tbsp
15. Salt to taste
16. Lemon juice: 1 lemon
17. Kewra Water: 1 tbsp
18. Saffron (soaked in warm milk): 10-12 strands
19. Oil: 1/4 cup
Method:
1. Wash and soak the rice in water for 30 minutes.
2. Add salt and turmeric powder to the eggs and them nicely. Keep the eggs marinated for 15 minutes.
3. In a bowl take the yogurt and add red chili powder, turmeric powder, cumin powder, coriander powder, and biryani masala.
4. Heat oil in a pan and fry the sliced onions until golden brown in color. Once done take them out on a plate.
5. Take the rice cooker pot and add the soaked rice in it. Add water.
6. Now add salt, biryani masala, whole spices, green chilies, ginger-garlic paste, lemon juice, and oil.
7. Place the pot in the rice cooker and cook the rice for 30 minutes.
8. In a separate pan fry the eggs for 2 minutes. Once done take them out in a pan.
8. Add the prepared yogurt-masala mixture in oil and cook on high heat until the oil is separated. Stir continuously otherwise the yogurt will split.
9. Once done add half of the fried onions and mix well.
10. Add eggs and cook for a minute.
11. Check the seasoning and add salt is required.
12. Take out the rice in a bowl and spread it so that they don’t stick to each other.
13. To assemble the Biryani place a layer of rice in the rice cooker pot, add the eggs, make another layer of rice, add the remaining eggs with the gravy. Add the final layer of rice.
14. Add finely chopped coriander leaves, mint leaves, fried onions (barista), kewra water and saffron soaked in warm milk.
15. Cover the lid of the pan and place the rice pot in the rice cooker on warm mode for 15 mins.
16. Take out the Egg Biryani in a serving bowl and garnish it with fried onions (barista) and mint leaf. Enjoy!!
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