EGG BIRYANI RECIPE
Egg biryani is a delicious variation of the traditional biryani, which combines fragrant basmati rice, aromatic spices, and perfectly cooked eggs. In this recipe, we explore the simplicity and depth of flavors that make egg biryani a favorite across homes. Whether you're looking to prepare it quickly in an instant pot or savor the traditional stovetop method, this guide has you covered. Let’s dive into the recipe, along with its history, nutritional information, and common questions.
INGREDIENT FOR EGG BIRYANI
- 2 cups basmati rice (washed and soaked)
- 4 large eggs (boiled)
- 1 large onion (thinly sliced)
- 2 tomatoes (finely chopped)
- 1 tablespoon ginger-garlic paste
- 1 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 2 tablespoons biryani masala
- 1 teaspoon cumin seeds
- 2 cardamom pods
- 4 cloves
- 1 bay leaf
- Fresh coriander and mint leaves
- Saffron (optional)
- Salt to taste
- 3 tablespoons ghee or oil
HOW TOMAKE EGG BIRYANI
PREPARING THE RICE
- Select the Right Rice: Use high-quality basmati rice for the best flavor and texture.
- Rinse and Soak: Wash the rice under cold water until the water runs clear. Soak for 20 minutes.
- Cook the Rice: In a large pot, boil water with salt, bay leaf, cloves, and cardamom. Add the soaked rice and cook until it’s 70% done. Drain and set aside.
COOKING THE EGG
- Boiling the Eggs: Boil the eggs in salted water for 10 minutes. Peel and make shallow cuts on the eggs for better flavor absorption.
- Optional Step: You can lightly fry the boiled eggs with a pinch of turmeric and salt for added texture and flavor.
PREPARING THE MASALA
- Sauté Onions: Heat ghee in a pot, add cumin seeds, and sauté onions until golden brown.
- Add Spices: Add ginger-garlic paste, turmeric, red chili powder, biryani masala, and salt. Fry for a few minutes until the spices release their aroma.
- Tomatoes and Yogurt: Add chopped tomatoes and cook until soft. Stir in yogurt and cook until the oil separates from the masala.
LAYERING THE BIRYANI
- Layering: In a large pot or instant pot, start by layering half the cooked rice, followed by the egg masala. Place the boiled eggs on top. Cover with the remaining rice.
- Garnish: Add fried onions, mint, coriander leaves, and saffron-soaked milk for a fragrant finish.
FINAL COOKING
- Traditional Method: Cover the pot and cook on low heat for 15-20 minutes to allow the flavors to meld together.
- Instant Pot Method: Set the instant pot to “Rice” mode and cook for 10 minutes.
FAQ
Q: Can I make egg biryani in an instant pot?
Yes! You can easily make egg biryani in an instant pot by following the same steps. Set the pot to “Rice” mode for 10 minutes after layering the rice and masala.
Q: How do I avoid mushy rice in egg biryani?
To avoid mushy rice, cook the rice only until it’s 70% done before layering it in the biryani. This will ensure it remains fluffy when fully cooked.
Q: What are the egg biryani calories per serving?
A serving of egg biryani contains approximately 350-400 calories, depending on the ingredients used, including the amount of ghee or oil.
Q: Can I add vegetables to egg biryani?
Absolutely! You can add vegetables like peas, carrots, or potatoes for added texture and flavor.
NUTRITIONAL CHART (PER SERVING)
Calories 380 kcal
Protein 12g
Fat 14g
Carbohydrates 50g
Fiber 3g
Sodium 600mg
