Egg Biryani
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 hard boiled eggs, peeled and make long slits along each egg1 large onions, finely sliced1 small tomato, finely chopped (optional)1 tbsp chopped cilanthro leaves1 tbsp chopped mint leaves1 tsp oil3/4 cup thick curd/yogurt5 green chillis, make a small slit in them1/2 tbsp ginger garlic paste1/4 tbsp red chilli pwd (adjust)1/2 tbsp coriander pwd2 tbsps lemon juicesalt as requiredBiryani Masala:4 cloves1/2 cinnamon stick2 elaichi/cardamom1/4 star anise1/4 tsp shah jeera5 pepper cornsIngredients to cook rice:3 cups Basmati rice3 cloves5 cardamoms1/2 cinnamon stick2 bay leaves3/4 tbsp saltwater as required
1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
2 Heat 1 tsp oil in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5 Take a wide deep vessel to prepare the biryani. Add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6 Spread the remaining rice over the egg masala layer, add the caramelized onions. Next sprinkle coriander leaves.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently and serve hot with raita and curry of your choice.
Number of Servings: 12
Recipe submitted by SparkPeople user SSDESAI.
2 Heat 1 tsp oil in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5 Take a wide deep vessel to prepare the biryani. Add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6 Spread the remaining rice over the egg masala layer, add the caramelized onions. Next sprinkle coriander leaves.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently and serve hot with raita and curry of your choice.
Number of Servings: 12
Recipe submitted by SparkPeople user SSDESAI.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 10.1 g
- Cholesterol: 384.4 mg
- Sodium: 125.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.9 g
- Protein: 13.3 g
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