Many people adore the rich and fragrant meal known as egg biryani. It’s the ideal one-pot dish that can be served for any event, from a straightforward family supper to a lavish feast. Indian cuisine’s most well-known rice dish, biryani, is composed of layers of spiced rice with either meat or veggies. However, the vegetarian egg biryani is a wonderful and simple variation of the meal.
Egg Biryani recipe
In this blog post, In just 7 simple stages, we’ll walk you through the process of producing delectable egg biryani. Beginners and those who wish to enjoy a tasty Biryani without spending hours in the kitchen may try this recipe. In order to make your biryani more spectacular, we will also provide some special ingredients and advice.
So, let’s get started and discover how to prepare a delectable Egg biryani recipe that will surprise your family and friends. This dish will undoubtedly become a family favourite, regardless of whether you are an experienced cook or a just starting out. Prepare yourself to savour the mouthwatering and enticing flavours of egg biryani !
What is the secret ingredient for Egg Biryani recipe?
To give biryani a rich, golden colour and a distinctive flavour, saffron is a spice that is frequently added. To give a luxury touch to the biryani, soak a few strands of saffron in heated milk.
Many Indian cuisines, including biryani, include yoghurt as a crucial component. It gives the food a tart flavour and aids in making the meat more soft. A small amount of yoghurt may be added to the biryani to make it creamy and tasty also (newsvivo).
An essential component of biryani is fried onions, commonly referred to as birista. They provide the food a crispy texture and a sweet, caramelised flavour. Slice the onions thinly and cook them in high oil until they are crisp and golden brown to make birista.
Clarified butter, also known as ghee, is another crucial component in biryani. It gives the food a rich, buttery flavour and aids in keeping the rice from sticking together. A spoonful of ghee will make the biryani dish incredibly aromatic and fragrant.
Although it’s frequently used in Indian sweets, rose water may also give biryani a delicate flowery flavour. When the biryani is almost finished cooking, add a few drops of rose water for an enticing scent.
Aromatic herbs called bay leaves are frequently utilised in Indian cuisine. They assist in infusing the rice with flavour and give the biryani a subdued earthy flavour. A few bay leaves will make the biryani flavorful and fragrant.
07-Fried cashews and raisins
Biryani is frequently topped with fried cashews and raisins. In addition to adding some texture, they give the meal a sweet and nutty flavour. Before serving, add some golden-brown cashews and raisins that you fried in heated oil with a handful of nuts.
These hidden ingredients may transform your egg biryani recipe from excellent to outstanding. Try out various spice and flavour combinations to develop your own special and delectable biryani recipe that your family and friends will adore.
Step 1: Prepare the ingredients
The first step in creating egg biryani is to gather all of the essential components. 3 cups long-grain basmati rice, 6 eggs, 2 onions (thinly sliced), 4 cloves garlic (minced), 1 inch ginger (minced), 1 teaspoon cumin seeds, 4 cardamom pods, 4 cloves, 1 cinnamon stick, 1 teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon ghee, 2 tablespoons oil, salt, and water are required.
Step 2: Cook the rice
After giving the rice a good wash, soak it for 30 minutes. 6 cups of water should be brought to a boil in a big saucepan. Cook the soaked rice for 10 to 12 minutes, or until it is’s done. Rice should be dried off and left aside.
Step 3: Boil the eggs
For 8 to 10 minutes, boil the eggs in a kettle of water. Once finished, peel the eggs and kepp them aside.
Step 4: Saute the onions, garlic, and ginger
Ghee and oil are heated in a big pan. Add the cinnamon stick, cloves, cardamom pods, and cumin seeds. Give them a few seconds to sizzle. When they are golden brown, add the ginger, garlic, and onion slices.
Step 5: Add the spices
Salt, turmeric, chilli powder, cumin powder, and coriander powder should also be added. The spices should be aromatic after 2 minutes of well combined sautéing.
Step 6: Add the eggs and rice
Boiled eggs should be added to the pan and combined gently with the onion and spice combination. Mix everything together carefully before adding the prepared rice.
Step 7: Dum cooking
Cook on low heat for 10-15 minutes with a tight fitting cover on the pan. This method of “dum cooking” enables the flavours to meld for the rice to completely absorb the spices.
Remove the lid once the biryani has finished cooking and spread the rice with a fork. Serve hot with raita or your favourite side dish, garnished with chopped coriander leaves.
Making egg biryani is a straightforward and fun technique that only requires 7 basic steps. You can make a rich, filling lunch that will please your family and friends if you stick to this recipe. Don’t be intimidated by the lengthy ingredient list or the dish’s intricacy, if you take it step by step, you will be rewarded with a delectable supper that everyone will enjoy.
Egg Biryani recipe FAQs
Is egg biryani healthy or not?
If prepared properly and in moderation, egg biryani may be a nutritious supper choice. Protein-rich eggs and anti inflammatory biryani spices like turmeric and cumin are both available. But when served with large amounts of oil and ghee, biryani may also be heavy in calories, salt, and fat. It is advised to have egg biryani in moderation and to serve it with a side of salad or vegetables for a well-balanced meal.
Which state is famous for egg biryani?
A number of Indian states like egg biryani, but in Andhra Pradesh, where it is most well known around India. The Andhra Pradesh city of Hyderabad is popular for its tasty and spicily prepared biryani dishes, including egg biryani. The dish is a favourite in other South Indian states like Tamil Nadu and Kerala, where it is frequently served with raita and papadum.