Delicious egg biryani recipe is a magnificent coming together of aromatic long-grain basmati rice and sweet spicedand sautéed boiled eggs. Aromatic Basmati rice is cooked in whole spices,layered with some aromatic biryani masala, egg gravy and eggs, and topped with cilantro,ghee and saffron milk and sealed and put on low flame burner;
whole spices(green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)
2Onion
1/2tbspbiryani masala
few strands of saffron
kewra essence/mitha atar
salt
coriander leaves
Instructions
Boil 4 eggs and peel them
Take a big pot and wash the basmati rice and allow soakingfor 1 hour.
Cut onions into small pieces
Cut tomato also into small pieces
Take a frying pan , heat oil in it and fry the boiled eggsafter rubbing with turmeric powder and salt.
Add the chopped onions in the same pan and fry till theybecome translucent and color changes to light brown
Add ginger garlic paste and sauté them for a minute
Now add the chopped tomatoes and stir them to melt
Add salt immediately to help the tomatoes to malt fast
Now add the turmeric powder, red chili, kashmiri chili andcumin powder and sauté them till the raw smell goes off.
Add curd and stir very fast
Now add ¼ tbsp Biryani masala and
Chopped corianderleaves
Now add the boiled and fried eggs and mix well with thegravy.
Now gravy is ready with required consistency, keep asidethem.
Now take big vessel and boil water by adding the whole spices(green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)
Add 1 tbsp ghee and allow them to boil; boil the rice 75%
Now take out and strain the 70% boiled rice and spread themin a big plate
In a small bowl add melted ghee, kaora and saffron strands
Put a tawa/griddle over a gas oven
Then put a big hard anodized pan, and start layering, first put some gravy
Then some rice to cover the gravy
Then put 2 eggs with gravy and some ghee.
Now again put rice, then eggs and gravy
And top with biryani masala, coriander leaves, gravy and thesaffron with ghee and cover them properly; allow them to cook for 20 minute ina l ow flame, after that keep another 10 minutes without flame.
Open the cover and mix them
Transfer them to a serving plate and serve hot with raitas.