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Egg BiryaniEgg biryani is a complete dish and a treat by itself. It can be prepared in various ways. This is a rich dish with boiled eggs and you can make it less spicy by reducing the quantity of chilies. Ingredients you will require to make this recipe : Eggs (ande) : . . . . . . . . . . . . . . . . six Potatoes (aloo) : . . . . . . . . . . . . 2 to 3 Onions (pyaj) : . . . . . . . . . . . . . 4 to 5 Ginger paste (adrak) : . . . 1 table spoon Green chilies (hari mirchi) : . . . . . 6 to 8 Red chili powder (lal mirchi) : 3 tea spoon Cumin powder (jeera) : . . . . 2 tea spoon Garam masala powder : . . . 1 tea spoon Tomato (tamater) : . . . . . . . . . . . . one Curd (dahi) : . . . . . . . . . . . . . . one cup Oil (tel) : . . . . . . . . . . . . . . . . one cup Saffron (kesar) : . . . . . . . . . . . a pinch Salt (namak) as per your taste For rice Basmati rice : . . . . . . . . . . . . 2 cup Cardamom (elaichi) : . . . . . . . 2 to 4 Bay leaves : . . . . . . . . . . . . . 1 to 2 Lemon juice (nimboo) : 2 table spoon Ghee : . . . . . . . . . . . . 3 table spoon Salt (namak) as per your taste Method of making Egg biryani Hard boil eggs. Peel and cut potatoes in four pieces and deep fry on slow flame till golden brown. Cook rice with cardamom, bay leaves, lemon juice and salt in 6 cups water till it is done. Do not over cook it. Remove excess of water and add ghee. Heat one cup oil in a top and fry chopped onion to light golden brown. Add ginger paste and long cut green chilies and fry for another minute. Add finely chopped tomato, red chili powder, cumin powder, garam masala powder and curd. Cook it on a slow flame for five to seven minutes. Now add potatoes and half the quantity of cooked rice. Mix it very gently and then place vertically half cut eggs on top of it. Place remaining rice on top and add saffron water. Cook egg biryani on very slow flame for fifteen to twenty minutes. Serve with raita and dahi kachumber. You will also like this recipe - Mutton Biryani Return back to Home Page from Egg biryani
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