Egg biryani - full recipe with stepwise pictures and video. Eggs and Biryani are always my favourite. I make biryani twice or thrice in a week. I do a lot of variations and i love to try new biryani recipes as they are easy to make. And today's special is Egg Biryani. For the first time i tasted this biryani at my friend's house. Then i tried myself using this simple method. This recipe i bachelor friendly and beginner friendly. Anyone can make this easily with very few ingredients. Try this recipe and share your experience with me. Thanks in Advance!!!
Happy Cooking!!!
Recipe Video:
Ingredients:
Boiled Eggs - 4
Potato- 2 medium sized
Peas - 1/2 cup
Onion - 1 cup
Tomato - 1 cup
Curd - 1/4 cup
Rice - 2 cups
Water - 4 cups
Mint, coriander and curry leaves - 1 cup
Biryani Masala - 2 tbsp
Chilli powder - 3/4 tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt
To Temper:
Oil - 3 tbsp
Ghee - 2 tsp
Fennel seeds - 1tsp
Bay leaf - 1
Kalpaasi - 1
Cloves - 5
Cardamom - 2
Cinnamon - 1
Method:
Keep the ingredients ready
Heat a pressure cooker with 3 tbsp oil+2 tsp ghee
Add the items given under 'to temper'
Let it splutter and release its flavours
Add 2 green chillies, saute for minute
Add 1 cup finely sliced onion
Saute till it turns pink and soft
Add 2 tbsp ginger garlic paste
Saute till the raw smell goes
Add 1 cup finely sliced tomatoes
Saute till it turns soft ad mushy
Add the spice powders and mix well
Cook till oil seperates
Now the oil has seperated
Add 1/4 cup curd and mix till smooth
Now oil seperated and thick soft base gravy has formed
Add 1/2 cup peas
2 medium sized potatoes
Add the 4 boiled eggs
Mix and cook for 3 minutes
Add 4 cups water
Mix and let it boil
Add 2 cups rinsed rice while it is boiling
Wait till it comes to a rolling boil
Sprinkle salt
Add 1 tsp ghee
Cover the cooker lid and cook for 3 whistles
Once the pressure settles down add 1/2 tsp lemon juice
Add some coriader, mint and curry leaves
1 tsp oil to prevent dryness
Gently fluff up the rice
Serve hot
With Stepwise Pictures:
Keep the ingredients ready
Heat a pressure cooker with 3 tbsp oil+2 tsp ghee
Add the items given under 'to temper'
Let it splutter and release its flavours
Add 2 green chillies, saute for minute
Add 1 cup finely sliced onion
Saute till it turns pink and soft
Add 2 tbsp ginger garlic paste
Saute till the raw smell goes
Add 1 cup finely sliced tomatoes
Saute till it turns soft and mushy
Add the spice powders and mix well
Cook till oil seperates
Now the oil has seperated
Add 1/4 cup curd and mix till smooth
Now oil seperated and thick soft base gravy has formed
Add 1 cup mint, coriander and curry leaves
Add 1/2 cup peas
2 medium sized potatoes
Add the 4 boiled eggs
Mix and cook for 3 minutes
Add 4 cups water
Mix and let it boil
Add 2 cups rinsed rice while it is boiling
Wait till it comes to a rolling boil
Sprinkle salt
Add 1 tsp ghee
Cover the cooker lid and cook for 3 whistles
Once the pressure settles down add 1/2 tsp lemon juice
Add some coriander, mint and curry leaves
1 tsp oil to prevent dryness
Gently fluff up the rice
Serve hot
Happy Cooking!!!
Boiled Eggs - 4
Potato- 2 medium sized
Peas - 1/2 cup
Onion - 1 cup
Tomato - 1 cup
Curd - 1/4 cup
Rice - 2 cups
Water - 4 cups
Mint, coriander and curry leaves - 1 cup
Biryani Masala - 2 tbsp
Chilli powder - 3/4 tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt
To Temper:
Oil - 3 tbsp
Ghee - 2 tsp
Fennel seeds - 1tsp
Bay leaf - 1
Kalpaasi - 1
Cloves - 5
Cardamom - 2
Cinnamon - 1
Method:
Keep the ingredients ready
Heat a pressure cooker with 3 tbsp oil+2 tsp ghee
Add the items given under 'to temper'
Let it splutter and release its flavours
Add 2 green chillies, saute for minute
Add 1 cup finely sliced onion
Saute till it turns pink and soft
Add 2 tbsp ginger garlic paste
Saute till the raw smell goes
Add 1 cup finely sliced tomatoes
Saute till it turns soft ad mushy
Add the spice powders and mix well
Cook till oil seperates
Now the oil has seperated
Add 1/4 cup curd and mix till smooth
Now oil seperated and thick soft base gravy has formed
Add 1/2 cup peas
2 medium sized potatoes
Add the 4 boiled eggs
Mix and cook for 3 minutes
Add 4 cups water
Mix and let it boil
Add 2 cups rinsed rice while it is boiling
Wait till it comes to a rolling boil
Sprinkle salt
Add 1 tsp ghee
Cover the cooker lid and cook for 3 whistles
Once the pressure settles down add 1/2 tsp lemon juice
Add some coriader, mint and curry leaves
1 tsp oil to prevent dryness
Gently fluff up the rice
Serve hot
With Stepwise Pictures:
Keep the ingredients ready
Let it splutter and release its flavours
Saute till the raw smell goes
Sprinkle salt
Cover the cooker lid and cook for 3 whistles
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