How to make Egg Biryani -
Fragrant basmati rice cooked with egg and spices. Egg biryani recipe easy and quick, flavorful and delicious. Learn how to make egg biryani or easy muttai biryani ne of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors. With the magic of Indian spices and the richness of masaledar boiled eggs. It is quite easy to make yet comforting.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Basmati rice (बासमती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Egg Biryani checkout Dimer Biryani, Baked Egg And Rice, Egg Biryani, Ande ka Pulao . You can also find more Rice recipes like mushroom lemon rice Maxececan Asparagus Risotto Sama Aur Aloo Ki Khichdi
Egg Biryani Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Egg Biryani Recipe
Eggs hard boiled peeled and halved 6
Basmati rice soaked and drained 1 1/14 cups
Oil 2 tablespoons
Cinnamon 1 inch stick
Green cardamoms 2
Cloves 3
Onion sliced 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Tomatoes chopped 2 medium
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves torn a few
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Coconut milk 1/2 cup
Ghee 1 teaspoon
Salt to taste
Method
Step 1
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute.
Step 2
Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant.
Step 3
Add the tomatoes and sauté for two minutes.
Step 4
Add the coriander leaves and mint leaves and continue to sauté for two minutes longer.
Step 5
Add the chilli powder, turmeric powder and sauté for a few seconds.
Step 6
Add the coconut milk, two-and-a-half cups of water and salt.
Step 7
When the water comes to a boil, add the rice and ghee and mix well.
Step 8
Cover and cook over high heat for five minutes.
Step 9
Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed .
Step 10
Transfer the biryani to a platter, garnish with boiled eggs and serve hot.
Nutrition Info
Calories : 2316 Kcal
Carbohydrates : 242.2 gm
Protein : 68.2 gm
Fat : 119.3 gm
Other : Iron- 22.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
