Egg Biryani Recipe | How to make egg biryani in cooker & dum style
Egg biryani recipe is one of the popular biryani recipe in India where long grain fragrant basmati rice is steamed with egg masala, herbs and some aromatic biryani spices. This is a very delicious and simple egg biryani recipe easy to cook at home with only a few ingredients.
Ingredients
Ingredients For Egg Biryani Masala
- 5 to 6 boiled eggs
- 4 to 5 tbsp oil
- 3 to 4 medium size onion [sliced]
- 2 to 3 medium size tomatoes [chopped]
- 1 bay leaf or tej patta
- 2 to 3 green cardamom
- 3 to 4 cloves
- 2 inch cinnamon
- 1 black cardamom
- 2 tsp cumin seed
- 1 tbsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- 2 tsp biryani masala
- 4 to 5 tbsp curd
- salt to taste
- 3 to 4 tbsp coriander leaves
- 2 to 3 tbsp pudina leaves [optional]
Ingredients For Cooking Rice
- 300 to 400 gm basmati rice
- 1.5 -2 lt water
- 2 to 3 tbsp Salt
- 4 to 5 green cardamom
- 3 to 4 cloves
- 1 black cardamom
- 2 inch cinnamon
- 1 tbsp cumin seed
- 1 mace or javitri
- 1 tbsp rose water
- 1 tbsp keora water
For Steaming Egg Biryani Ingredients
- 3 to 4 tbsp oil or desi ghee
- 50 ml hot milk
- 8 to 10 saffron or kesar
- 1 tbsp rose water
- 1 tbsp keora water
Instructions
- how to make egg biryani
- At first, In a bowl add good quality basmati rice then pour water and soak them for up to 30 min.
- Also, boil eggs and potatoes before making egg biryani.
- Now for making brown onion for egg biryani in a pan pour oil and spread it evenly in medium flame.
- Then, add sliced onions and fry them in medium flame until onions become golden brown.
- Now to make masala for egg biryani, pour oil in a pan.
- Then saute some whole spices including clove, bay leaf, green cardamom, black cardamom, mace, cinnamon, and cumin seed.
- Next, add ginger-garlic paste and saute in medium flame until the raw smell of all spices completely disappears.
- After that, mix chopped tomatoes, turmeric, salt,kashmiri red chili powder and cook until tomatoes become translucent.
- Then, add hung curd and mix with the gravy.
- Now, pour a little water, additionally mix coriander leaves, and garam masala powder in this gravy.
- Then add boiled egg, potatoes, and fried onions and gently mix in this masala gravy.
- Next to perfectly boil rice for egg biryani pour water into a deep pan and add salt, clove, green cardamom, black cardamom, mace, cumin seed, and oil.
- Let the water come to a boil, then add soaked rice.
- Also add rose water, kewra water for flavour and cook the rice up to 70%.
- Now, drain the excess water from the rice and cool them for some time.
- After that for steaming egg biryani, spread oil or ghee in the bottom of the handi.
- Then, spread the first layer of boiled biryani rice at the bottom of the handi.
- Next, make a layer of egg masala gravy.
- After that, sprinkle some chopped coriander leaves, and pudina leaves on them.
- Furthermore, evenly spread the second layer of rice over it.
- Pour Kesar milk, rose water, kewra water and desi ghee over it.
- Additionally sprinkle the remaining fried onions, chopped coriander leaves, and pudina over top of the rice layer.
- Finally, cover the handi with foil paper and cook the egg biryani for 2-3 min high flame and 15 min on low flame.
- Don't open the handi for a further 20 min, if you want to avoid direct heat of biryani you can place handi over tawa.
- If you want to make egg biryani in pressure cooker then simply replace handi as a cooker and use as it is mentioned above steps.
- Now cover the lid of the cooker and cook for 2 whistles on medium flame.
- At this stage don't open the lid, turn off the flame and set it aside to cool for 7 to 8 min.
- When biryani is ready carefully open the lid and fluff the rice from one side with a sharp spatula and serve hot with some salad, raita or any chicken gravy.
Video
Notes
Egg Biryani Recipe Note
- While making egg biryani masala you can use boiled potatoes along with boiled eggs which enhances it's flavor.
- In traditional dum biryani we need brown onions,so carefully fry them in medium flame without burning.
Nutrition
Serving: 3g | Calories: 1900kcal | Carbohydrates: 73g | Protein: 24g | Fat: 172g | Saturated Fat: 18g | Polyunsaturated Fat: 144g | Trans Fat: 1g | Cholesterol: 396mg | Sodium: 14464mg | Fiber: 8g | Sugar: 14g