एग बिर्यानी | Egg Biryani | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

While chicken and vegetarian biryani have so many fans, egg biryani has its own unique charm. This Egg Biryani recipe is a must-try, easy and simple and super delicious in taste.

EGG BIRYANI

Ingredients

8 hard-boiled eggs
2 cups Daawat Biryani Basmati Rice
3-4 tbsps oil
Salt to taste
1½ tsps red chilli powder
½ tsp turmeric powder
1 tsp cumin seeds
2 medium onions, finely chopped
2-3 green chillies, slit
1 tbsp ginger-garlic paste
1 tsp coriander powder
1 tbsp biryani masala
2 tbsps chopped fresh coriander leaves + for sprinkling
3 medium tomatoes, finely chopped
4-5 small potatoes, peeled, par boiled, halved and deep fried
½ cup browned onions + for sprinkling
2 tbsps chopped fresh mint leaves + for sprinkling
1 inch cinnamon stick
3-4 cloves
2-3 green cardamoms
2 tsps screwpine water (kewra)
2 tsps rose water
Melted ghee for drizzling
A large pinch of saffron, soaked in 1-2 tbsps warm milk
Mint raita to serve
Fresh coriander sprig for garnish


Method

1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add sufficient water and soak for 20-25 minutes. Drain the water.
3. Heat oil in a non-stick wide pan. Add the boiled eggs, salt, ½ tsp red chilli powder, and ¼ tsp turmeric powder and sauté for 1-2 minutes. Transfer them on a plate.
4. Heat the oil remaining in the pan. Add cumin seeds and let them change colour. Stir in the onions and green chillies and sauté till golden brown. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.
5. Add the remaining red chilli powder, remaining turmeric powder, coriander powder, biryani masala, coriander leaves, and sauté for 1 minute.
6. Add the tomatoes and salt and mix well. Sauté for 2-3 minutes.
7. Cover and cook for 4-5 minutes or till the tomatoes turn soft and pulpy.
8. Add ¾ cup water, mix and cook for 1 minute.
9. Add the eggs, fried potatoes, and mix till well combined.
10. Sprinkle browned onions and mint leaves and mix well. Cook for 1-2 minutes. Switch the heat off.
11. Bring sufficient water to a boil in a deep pan. Add cinnamon stick, cloves and green cardamoms. Drizzle kewra and rose water and sprinkle the salt and mix well.
12. Add the soaked rice, mix and cook till the rice is ¾ done.
13. Drain the rice and evenly spread it over the eggs mixture. Drizzle ghee and soaked saffron. Sprinkle mint leaves, coriander leaves and browned onions. Cover with aluminium foil and place the lid on.
14. Heat a tawa on medium heat, place the pan over it and cook for 20-25 minutes.
15. Switch the heat off and allow the biryani for 15 minutes.
16. Transfer the biryani on to a serving plate. Garnish with coriander sprig and serve hot with mint raita.

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