Egg Biryani: A Homemade Recipe
Ever wish you could enjoy fancy restaurants like egg biryani without the hassle? Did takeout prices get you down? Worry not! This recipe cuts through the confusion, making egg biryani easy and fun, even for beginners. No fancy equipment or hours in the kitchen are needed! We’ll skip the complicated steps and focus on creating delicious egg biryani your way, with your favorite veggies and spice levels.
Forget perfection; this is about home-made goodness that anyone can make. So, throw out the takeout menus and get ready for fluffy rice, yummy eggs, and amazing flavors that will have you saying, “egg biryani, who needs takeout?” This meal is inexpensive and protein-rich, making it perfect for weeknights and holidays.
Ingredients For Egg Biryani
- For the rice
- 2 cups aged basmati rice, rinsed and soaked for 30 minutes
- 4 cloves
- 2 green cardamoms
- 1 black cardamom
- 1 bay leaf
- 1 cinnamon stick
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- For the masala
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 green chilies, slit (adjust to your spice preference)
- 1 ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/4 cup plain yogurt
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/4 cup fried onions (optional for extra crunch)
- 4 hard-boiled eggs, peeled and fried (optional; they can be left unfried for a milder flavor)
- 2 cups water
- Food coloring (optional for a vibrant yellow hue)
Preparation: Step-by-Step
Step 1: Prepare the rice. Drain the soaked basmati rice and set it aside. In a pot, heat the oil with cloves, green cardamoms, black cardamom, bay leaf, and cinnamon stick.
Step 2: Once fragrant, add the rice and salt. Stir mildly to coat the rice with the spices. Pour in adequate water to cover the rice by about an inch. Bring to a boil, then reduce heat, cover the pot, and simmer for about 15 minutes, or until the rice is cooked through and fluffy.
Step 3: Make the masala. While the rice cooks, heat oil in a separate pan. After adding the sliced onion, fry until golden brown.
Step 4: Add the green chilies and ginger-garlic paste, and cook for another minute until fragrant.
Step 5: Stir in the turmeric powder, red chili powder, coriander powder, and garam masala powder. Cook for a minute, allowing the spices to bloom.
Step 6: Add the yogurt, coriander leaves, mint leaves, and fried onions (if using). Cook for another minute until the masala thickens slightly.
Step 7: Gently fold in the fried eggs (if using), being careful not to break them.
Step 8: Assemble the biryani. In a large pot or heatproof dish, spread half of the cooked rice. Top with the masala and eggs, then layer with the remaining rice. Sprinkle with some additional fried onions (if using) and food coloring (if using).
Step 9: Cover the pot tightly with foil or a lid.
Step 10: Heat a tawa (griddle) or a heavy-bottomed pan over medium heat. Place the pot on the hot tawa and cook for 5-7 minutes, allowing the biryani to steam and the flavors to meld.
Step 11: Turn off the heat and let the biryani sit for 10–15 minutes before serving.
Step 12: Fluff the rice gently with a fork and serve hot, garnished with additional chopped coriander leaves and fried onions (if using).
Pro Tips
- You can adjust the amount of chili and spices to your preferred level of heat.
- For a richer flavor, add a few tablespoons of ghee or butter to the masala.
- If you don’t have fried onions, you can simply skip them or substitute them with chopped nuts or raisins.
- You can also add other vegetables, like peas, carrots, or potatoes, to the masala for extra texture and flavor.
- Leftover biryani can be stored in an airtight container in the refrigerator for up to 72 hours.
Enjoy this delicious and fragrant egg biryani! It will quickly become a new favorite in your collection of recipes.